212 
She RURAL NEW-YORKER 
February 10, 1917. 
describes walks, floors, cellar 
steps, barn approaches, watering troughs, chicken houses — and 
other permanent, fire-proof, repair-proof farm improvements. It 
tells exactl}’- how you, yourself, can build them in concrete. Get 
this free farm book from your Atlas dealer or send the coupon 
below for a copy. 
The Atlas Portland Cement Company 
Members of the Portland Cement A ssociation 
New York Chicago Philadelphia Boston St. Louis Minneapolis Moines Dayton 
ESSO’S 
The Only Tractor§ 
with an Avery Tractor if your cylinders become worn or scored all you have to 
<5o is to put in new cylinder walls. But with all other tractors you must have your 
old cylinders rebored and fitted with oversize pistons and rings or buy complete 
new cylinders, either of which is very expensive and causes serious loss of time. 
OTHER THINGS YOU GET ONLY IN AN AVERY 
Only Averys have Bliding frame, two speed. The Avery line Includes five regular size trac- 
all spur gear, four wheel, double drive trans- tors—8-16,12-25,18-36, 25-60 ana 40-80 h.p., and 
mission. Only Averys have no fan, no water special 6-10 h.p. Plows and Threshers in all 
pump, fio fuel pump, no outside lubricator, no sizes—and Two-Row Motor Cultivator. 
Dclts, no sprocket chains. Only Averys have Write for a free copy of the new I9i7 Avery 
a standardized design—five sizes—'ftU alike. Catalog and name oi nearest Avery dealer. 
”^^^0styles and sizes 
for every purpose. 
' Catalog free. 
rOLLINS PLOW COMPANY 
2044 H«nip»hlr« St.. Quincy, III. 
HAY 
PRESS 
The Atlas Portland Cement Co., 30 Broad St., New York, or Com Exchange Bank Building, Chicago. 
Send me Book “ Concrete on the Farm.” I expect to build a_size- 
Name and Address:. 
Tractors and Plows—6 Sizes—Fit Any Size Farm 
ADVANCE ENGINE 
Reasonable first cost, te- 
liabiiity and long life are 
combined in this engine. 
H. M.H. Tractors with 
I Advance Engines are 
well suited for farm work. 
Send for our Catalog vinn: f ull 
information on both Tractors 
•nd EnKincf). 
HENRY, MILLARD & HENRY CO.. York, Pa. 
Milk and Butter 
Trouble in Churning 
Wily is it that we have so much trouble 
in the churning of butter? We have been 
on the farm three years, and during the 
Summer months wo are able to churn but¬ 
ter from one week old cream in 15 to 20 
minutes. I luring Winter months it often 
takes us one hour and a half to three 
hours with cream of one week’s standing. 
W’'e have an up-to-date barrel churn of 10 
gallon capacity and never churn over half 
full, that is five gallons at a time, but the 
butter does not form in less than an hour 
of steady churning. L. F. C. 
Now York. 
The factors which affect the length of 
churning are herewith discussed, and you 
doubtless can locate your trouble by mak¬ 
ing a study of the following: 
1. Breed of cow. The fat globules in 
the milk of different breeds are not the 
same size. Those of the Guernsey and 
.Ter.sey breeds are larger than those of the 
Holstein and Ayrshire breeds. Since 
cream containing large fat globules will 
churn more readily than cream containing 
small globules, cream from Guernsey and 
.Torsey milk will churn more easily—• 
other conditions being the same, 
2. Stage of lactation. Toward the lat¬ 
ter part of lactation the fat globules be¬ 
come very minute and hence cream from 
stripper’s milk churns with difficulty. 
3. Season of the year. In the Winter 
time it is natural for the fat in milk and 
cream to become chilled, and there is 
usually no ri.se in temperature during the 
churning jirocess. ITonce cream does not 
churn as easily in the Winter time. 
4. Teed. A ration without any succu¬ 
lence in it, such as corn silage, beets, or 
beet pulp, is conducive to the pi’oductiou 
of hard butter fat globules and hence to 
difficult churning. 
5. Size of the herd. Diffieult churning 
occurs most freijnently whcui the herd is 
small, one to five cows. In the small 
herd the factors above mentioned are apt 
to play an important part. The indi¬ 
viduality of the cow is to be reckoned 
with in the ca.se of the small herd. The 
cream from certain individuals may al¬ 
ways churn with difficulty. When cream 
comes from mixed milk of a larger herd 
the variations due to individuality are 
covered up. 
G. Thickness of cream. Cream which 
tests 20% or lc.ss churns with greater 
difficulty than a 30% to 35% cream, 
simply because the butter fat particles 
are nearer together in the 30% cream. 
One should aim to make a 30% cream 
for butter making. Without a separator 
this, of course, is impossible, and a man 
without a separator is more liable to expe¬ 
rience difficulty in churning at various 
times. Too thick cream is not desirable, 
as it sticks to the churn and churns w'ith 
difliculty. 
FACTORS PERTAIN! XG TO THE HAXDLIXQ 
OF CREAM, 
1. Bacterial contamination. It some¬ 
times happens, although cases are rare, 
that cream becomes contaminated with 
certain ferments which cause it to froth 
and foam, which makes churning impos¬ 
sible. 
2. Sourness of cream. Although sour 
cream looks thicker than sweet cream, 
it is less sticky and the fat globules come 
together into butter more easily from 
sour cream than from sweet cream. 
3. Churning temperature. In all prob¬ 
ability a great majority of the cases of 
difficult churning are due to the fact that 
the huttermaker does not possess and use 
a good dairy thermometer. No definite 
churning temperature can be given to 
apply to lall cases. In general on the 
farm, the churning temperature should be 
52 to 53 F. in Summer and 58 to 65 F. 
in Winter. 
FACTORS PERTAINING TO THE CHURNING 
PROCESS. 
1. Type of churn.. The churn should 
be of the barrel or combined type, and 
so built as to give proper concussion. In 
case of the barrel churn the staves should 
be nearly straight. Else cream will flow 
around in the churn rather than rise and 
fall. 
2. Fullness of the churn. To secure 
best results the churn should never be 
filled more than half full of ci*eam. To 
get butter to come there must be concus¬ 
sion. There is no room for it in the 
churn that is too full. Neither will the 
butter come easily in a churn th.at has 
but very little cream in it, due to the fact 
that cream simply coats and sticks on to 
the sides of the churn. 
.3, The speed of the churn. The speed 
should be such that the cream can be 
heard to rise and fall with each revolu¬ 
tion of the churn. Too slow speed means 
that the cream simply flows from one end 
of the churn to the other, while too fast 
speed means that the cream is held sta¬ 
tionary in one end of the churn. 
More often a combination of some of 
the factors above mentioned cause diffi¬ 
cult churning. For example, a man with 
one cow well advanced in lactation in the 
Winter time, raising cream by gravity, 
feeding corn stover, Timothy hay, gluten 
and bran, and churning in a churn that 
is large enough to accommodate the cream 
from five cov’S, certainly is in a bad pre¬ 
dicament, and has reasons enough why 
his cream does not “come.” The remedies 
can be read in the causes as they have 
been stated. Some have reported that 
scalding the milk before separating it 
overcomes the trouble. No experimental 
work is reported to prove or disprove the 
effect of this treatment. II. F. J. 
Cream Does Not Whip 
Why is it cream from the cow I have 
will not whi])? I have tried several time.s 
to whip it, but it always turns to butter. 
Norfolk, Ya. G. w. R. 
The following are the principal factors 
affecting the whipping of cream : 
3. Per cent, of fat in cream: For be.st 
rc'sults cream should contain at least 30 
per cent, fat, particularly if it is nearly 
fresh. , 
2. Age of cream : It is difficult or im¬ 
possible to whip cream fresh from the sep¬ 
arator, be the cream ever so rich. The 
cream had best have been held 12 to 24 
hours at a low temperature. This causes 
it to thicken up so it will hold air when 
it is beaten into it. 
3. Temperature of the cream: Cream 
should be 50 F. or below when it is 
whipped. W^hen at this temperature it 
has a heavier IkkJ.v and will hold air more 
easily and it is less liable to churn. 
4. Stage of lactation of the cows: 
Cream from the milk of cows well ad¬ 
vanced in lactation may froth and become 
granular and fail to whip properly. For 
good results cream should whip in 30 to 
GO seconds. When a longer time is re¬ 
quired there is danger of some of the but¬ 
ter fat separating or churning. You can 
doubtless locate your trouble in some of 
the above discussion. H. F. j. 
Poor Milk Flow 
We have two cows that gave fair quan¬ 
tity of milk three years ago, at which 
time they “got drunk” eating apples, and 
since then have not done so well. One 
did not have calf in September as ex¬ 
pected, and has not given any milk since 
.Tilly. The other was bred in August and 
has given but little milk since and now 
getting about (not more) pint at each 
milking. They have warm quarters, but 
have no grain ; are fed all the hay they 
will eat and some cornstalks. The care¬ 
taker, an old man, claims he gives each 
two pails water twice a day. Could the 
milker be responsible for the decrease? Is 
it unreasonable to expect some milk? 
liast Slimmer, when on pasture we would 
average from both cows about seven 
quarts a day. G. A. F. 
Connecticut. 
The fact that your cows have not 
freshened for some time is the reason for 
your getting so little milk Coupled with 
this is the probability that they are not 
getting sufficient nutriment, to stimulate 
milk secretion at this time, since you are 
feeding no grain It is possible that slow 
milking and failing to milk clean has also 
played a part in it. The cows should be 
bred if they are not already carrying a 
calf, and then when they freshen feed 
them sufficiently and they will not dry off 
so rapidly. 11 . F, J. 
In Sunda.v school the teacher told the 
class of which this boy Avas a member 
the story of Samson and Delilah. When 
she had finished she said to him ; “Henry, 
what do you learn from the Samson 
story?” “That it don’t never pay,” re¬ 
sponded Henry pi-omptly, “to let a wom¬ 
an cut a feller’s hair.”—Credit Lost. 
