690 
U'JHB rural new-yokkkk 
May s, 1915. 
Milk and Cheese Notes 
T 
Curdling Milk in Cheese Making. 
Can you tell me whether the acid that 
they use at the creamery to put in the 
skim-milk to make curd is harmful to 
the feeding value of the whey for pigs? 
If I get a can of skim-milk and a can 
of whey and pour it together it turns 
curdy right away. a. ii. G. 
That part of milk affected by the curd¬ 
ling element is the casein, the nitrogen¬ 
ous part of the milk. The curdling is 
accomplished by the addition of one of 
two substances, either rennet extract or 
a starter made of and containing lactic 
acid bacteria. Neither of the substances 
is poisonous or even harmful, as both are 
found in the bodies of cows or calves. 
The rennet in fact is obtained from the 
lining of the stomach of the calf. The 
lactic acid bacteria are found in all milk 
and it is they that cause the milk to 
sour. They may be grown for use by 
setting aside in a clean warm place a 
certain amount of clean milk; they are 
used to so great an extent in the making 
of butter and cheese that it has been ne¬ 
cessary for men to make it their business 
to grow these bacteria. As a commercial 
project it has been a success. Cheese 
makers can make a better cheese by using 
the commercial starter instead of the nat¬ 
ural product formed by the simple sour¬ 
ing of milk, as the acidity of the milk 
starter cannot be determined accurately, 
that is, several batches are not likely to 
be of the same acidity. 
As to the fear of the acid harming the 
hogs, there need be no fear, as it is harm¬ 
less. To be sure the mixing of whey and 
skim-milk will cause the mixture to cur¬ 
dle, as it is the natural action of the acid 
to coagulate the casein of milk when¬ 
ever it comes in contact with it. The 
whey is rich in milk-sugar which is the 
ingredient of ipilk upon which the bac¬ 
teria feed, breaking it up into other forms 
and forming thereby an acid, the lactic 
acid. 
It is not well to feed these two foods 
interchangeably. If they are to be fed 
they had best be mixed before they are 
given to the hogs, as the feeding of skim- 
inilk a few days and then of whey a few 
days will throw the hogs “off feed,” will 
affect their bowels making them very 
loose. A hog's ration should no more be 
abruptly changed than should a cows. 
Too many people think that a hog is a 
garbage barrel, a dump, a place where all 
material that cannot be placed anywhere 
else may be placed with good results. 
Few hogs are given a chance to prove 
their worth as respectable farm .stock. 
They have been so long associated with 
the filthy hog pen, the stinking swill- 
barrel, that the association has reacted 
upon them and they are looked upon with 
disgust by the majority of folk who do 
not think far enough back to place the re¬ 
sponsibility where it rightly belongs. A 
hog is a much neater housekeeper than 
many a one of her summer-visitor critics. 
Roast pork, pork chops, and sausage are 
meats that every New Yorker orders 
when' he wants a good dinner and they 
are meat cuts that always sell. It would 
be well if more hog raisers would take 
the trouble to learn if certain things were 
good Tor their hogs. A good brood sow 
is worth more money to a good farmer 
than half of the cows that are kept; she 
will yield a greater profit in a year, 
and with a whole lot less work and trou¬ 
ble. • w. J. H. 
New England Milk Matters. 
Investigation seems to be the order of 
the day in regard to the New England 
milk situation. A commission appointed 
by the Governor to look into and over the 
whole, situation and report at next Winter- 
session of the Legislature is the latest 
move, and has helped to postpone all op¬ 
erations and influences now or lately at 
work on legislation to correct and im¬ 
prove conditions. To choke off all this 
and be sure that whatever is offered in 
the future is and will work out for the 
benefit of all concerned in the milk indus¬ 
try and consumption of this valuable food 
product is a very wise move, and should 
work out if properly guided in a very sat¬ 
isfactory manner indeed. The New Eng¬ 
land Homestead often refers to the harm 
done and money lost to New England 
milk producers by the passage of the 
Saunders milk bill some years ago. I 
doubt very much whether this measure 
has as a whole harmed New England very 
much, and I know that many Massachu¬ 
setts producers have gained much by its 
passage, and would have gained more if it 
had been accepted and used in the fair 
way its builders meant It should be. How¬ 
ever, certain powerful influences twisted 
or influenced the working out of this law 
so that the full good meant by the bill to 
Massachusetts producers and others has 
never fully materialized, yet many have 
received a better price for their product 
by the transportation plan under this law 
than they could under the previous law. 
and it has enabled some to sell small 
amounts of milk to city buyers and have 
a way to ship these small amounts to the 
city customers, which was impossible un¬ 
der the previous law. I believe this good 
has in a way balanced much of the harm 
claimed by some, which in many cases is 
much of it imagination, and it is safe to 
call it on the average an even break; 
where some have lost others have gained 
and vice versa. 
Whatever future legislation may be en¬ 
acted it must wo.k for the benefit of all 
and harm as few as possible to be a suc¬ 
cess. and the sooner the laws of milk pro¬ 
duction are simplified and made uniform 
and are under one head or administration 
and not under several as at present, the 
better for all concerned in the milk busi¬ 
ness. no matter what department. _ The 
single head, a single system if uniform 
and fair, will work out for the best. 
It is also a fact that the production 
end of the milk business must be superin¬ 
tended or inspected by some power that 
can ask or demand that reasonable regu¬ 
lations and rules must be lived up to 
strictly, and also have full power to have 
this done. Probably 80 to 90 per cent of 
fhe producers of milk in New England, 
at least in Massachusetts this is so, are 
willing to and do take proper care of their 
product so that it reaches the market in 
proper shape. There are some, however, 
who do not seem to care how their milk 
goes as long as they can get by and re¬ 
ceive their pay ; that is all they seem to 
care. They will not use cold water or 
ice enough properly to cool their milk, as 
hmg as it gets away from their place and 
starts on its journey in just passable shape 
is all they care. What condition it is in, 
when it reaches its destination does not 
bother them at all. Yet this is a most 
important point. To have it reach the 
market in good shape and be sweet and 
marketable when it gets there should bo 
the aim of every producer, but with these 
few it is a case of don’t care. Another 
thing this class is slack in cleaning their 
cows of all dirt before milking. For just 
such cases as these the strict laws must 
lie made and for these few the many 
suffer. A. E. r. 
Statement of Milk Situation. 
From April. 1914, to March. 1915, 
prices have not been satisfactory to milk 
producers. The local shipping station is 
owned and operated by the Model Dairy 
Co. About April 1, 1914, patrons were 
notified that if their barns scored 08%, 
they would be classed as producing “B” 
milk, and receive an additional 19 cents 
per 100. Some that had scored GO to 65 
made some improvements in order to 
raise the score, expecting the additional 
10 cents. At the next inspection they 
were informed by the inspector that a 
score of 70 would be required for “B” 
milk. This of course caused dissatisfac¬ 
tion, and after a few months “B” milk 
was dispensed with and all patrons paid 
alike, regardless of the score. At the time 
this change was made, about 00% of the 
milk was classed as “B.” A petition was 
sent the company about Nov. 1, asking 
that certain prices be paid for December, 
1914, January, February and March, 
1915, and stating that the patrons would 
meet the company in March and arrange 
prices for six months from April 1, 1915. 
No attention was paid this petition. A 
meeting of the patrons was called and the 
question of building a cheese factory was 
discussed. About the time this meeting 
was called, the patrons received notice 
that the manager would meet them on a 
certain date and arrange prices for six 
months commencing April 1. This meet¬ 
ing was attended by every patron, and 
the following prices agreed to, which 
seemed satisfactory: April. .$1.50 per 
100: May, $1.90; June, $1.15; July, 
$1.90; August, $1.40; September, $1.00. 
and 10 cents per 100 additional for May, 
June, July, August and September if 
milk is delivered twice a day, or the 
right’s milk in morning cooled to 60 
degrees. All milk to be delivered before 
8 a. m. The dairy company agreed to 
pay one-half the cost of physical examina¬ 
tion of dairy, which is now compulsory, 
and also furnish sanitary milk pails fx-ee 
of charge. These prices are regardless of 
the score, butterfat or solids, only that 
they come to the standard. A great deal 
of dissatisfaction was shown on account 
of the inspector for this locality, being 
unreasonable, unfair, and arbitrary in 
his demands. h. g. P. 
Greenway, N. Y. 
Down on the lower East Side of New 
York, where sweat-shops abound, a teach¬ 
er was talking to her class about the four 
seasons. At the end of the talk she be¬ 
gan to question. “Rebecca, how many 
seasons have we?” “Two,” replied Re¬ 
becca. “Slack and busy.”—Everybody’s. 
are not the mail order 
or farm implement kind 
E VERY prospective buyer, as well as every 
user of ail inferior cream separator, should 
always keep in mind that there is a very decided 
difference between the l)e Laval and either the 
so-called “mail-order” or agricultural implement 
kinds of cream separators. 
D E LAVAL Cream Separators may cost a 
little more than other separators to begin 
with, but they save this slight difference as a 
rule the very first month, and go on saving it 
every month thereafter, while they last from ten 
to twenty years longer than other machines. 
The differences 
are self-evident 
q^HE differences between De Laval and other separators 
-*• are not difficult to see or understand and no one needs 
to be an expert to appreciate them. A De Laval catalog to 
be had for the asking makes them clear, and a De Laval 
machine itself, placed side-by-side with any other, does 
so better still. 
VERY De Laval local agent is glad to afford such an 
- Lj opportunity for comparision without cost or obligation 
to buy. If you don’t know the nearest De Laval agent 
simply address the nearest office of the Company as below. 
The De Laval Separator Co. 
165 Broadway, New York 29 E. Madison St., Chicago 
50,000 BRANCHES AND LOCAL AGENCIES THE WORLD OVER 
tr/M< 
ONE 
DIPPING 
Kills allTicks 
and keeps SHEEP free from fresh attacks. 
Used on 250 million sheep annually. Increases 
quantity and quality of wool. Improves appear¬ 
ance and condition of flock. If dealer can’t Bup- 
ply you send $1.75 for $2 packet. Specially illus¬ 
trated booklet on “Ticks’^ sent free for asking; a 
post card brings it. Address 
WM. COOPER & NEPHEWS, 
135 W. Huron St. Chicago, III. 
9S AMERICAN 
Upward CREAM 
SEPARATOR 
FREE TRIAL FULIT GUARANTEED. 
Easy running. Easily cleaned. 
Whether dairy Is large or small, 
obtain our handsome free catalog- Address onv , n7 , 
AMERICAN SEPARATOR CO. ba.»8b7o x ge. »!v. 
Blatchford’s Calf Meal 
Saves the Cow's Milk 
{ 
■riiUTMiiiwtina.. 
1 Makes calves profitable. Every pound 
^is a gallon of rich milk-equal at one-fourth the cost of milk, 
w Steam cooked —prevents scours. Calves develop rapidly. 
[Young pigs need B.«tchford's Pig Meal at weaning tima. 
Prevents Bet-back, promotes steady growth.) 
At dealers or write us. Free Book—"How to Raiso Calves 
Cheaply and Successfully Without Milk." (5) 
Blatchford Calf Meal Factory, 9 Madison St, Waukegan, Ill. 
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Acres of Swampy 
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