684 
■Uhe RURAL NEW-YORKER 
May 12, 1917. 
PATRIOTISM 
DEMANDS 
That All Butter-Fat Waste 
Be Stopped 
President Wilson’s powerful appeal for the con¬ 
servation of the nation’s resources is still ringing in 
our ears. “The supreme need,” he says, “of our own 
nation, and of the nations with which we are co-op¬ 
erating, is an abundance of supplies, and especially 
of food stuff'sand again, “Upon the farmers of 
this .country, tlierefore, in large measure rests the 
fate of the war and the fate of the nation.” 
\ 
Wasteful methods must be abolished. Every de¬ 
vice that makes for the saving of time and labor on 
the farm must be utilized. Every plan that makes 
for the conservation of our food products must have 
the farmer’s heart}^ co-operation. 
And nowhere is there greater opportunity than in 
the production of dairy products, particularly but¬ 
ter-fat. 
‘Tats, fats, fats, more fats,” that is the demand of the 
warring nations in Europe. The men who toil and the men in 
the trenches must have fats. They are the fuel that the hnman 
machine must have. 
And no fat is so palatable or so easily assimilated as butter. 
\\nien it was simply a question of the farmer’s own loss of 
])rofit, the tremendous waste of butter-fat on American farms 
was bad enough, but under present conditions such waste is 
nothing short of criminal. 
And it is wholly unnecessary. 
It is conservatively estimated that about a million cow owners 
in the United States are still skimming milk by some wasteful 
“gravity” method. 
At an average of four cows to the farm, and an average waste 
of thirty-five to fifty pounds of butter-fat per cow, all of which 
could be saved by the use of a De Laval Cream Separator, this 
alone represents an annual waste of at least 140,000,000 pounds 
of butter-fat. 
Then there are, i)erhaps, a million inferior or half-worn-out 
separators in use whose owners could save fifteen to twenty 
pounds of butter-fat per cow per year by replacing such ma¬ 
chines with New De Lavals; and this rej)resents anotlier waste 
of at least 60,000,000 pounds of butter-fat annually. 
Also there is the loss of time and labor that a De Laval would 
save and which could be better devoted to other productive work 
on the farm. This waste is hard to compute, but it is almost as 
important as the loss of butter-fat. 
d'hese are startling statements, but any dairy or creamery au¬ 
thority will agree that these estimates of waste are really very 
conservative. 
Shall this tremendous waste continue? Will the loyal .Amer¬ 
ican farmer permit such waste when he appreciates the duty 
that is laid upon him to conserve the one article of food that 
above all others is necessary to the life and health and energy of 
the men who serve the nation in the field, the factory, the mine 
—and soon in the trenches? 
We have always had an abiding faith in the American farmer, 
and we believe that if he is made to ap])reciate the full purport 
of the President’s appeal to him, the appeal will not be in vain; 
and when he further appreciates what the De Laval can do to 
save the butter-fat which is now being wasted, mid that his pat¬ 
riotic duty demands that such waste be stopped—NOW—out- 
plants will not be big enough to take care of one-half the demand 
for De Laval Cream Separators 
THE DE LAVAL SEPARATOR COMPANY 
165 Broadway, New York 29 E. Madison St., Chicago 
Milk News 
Vermont Milk Farmers Advertise 
The Barre Milk Producers’ A.ssocia- 
tion, of Barre, Vt.. is trying to boo.st 
dairy products. We wonder if yon could 
donate an advertisement of one of these 
slips? We realize you have done much 
for the farmers. 
G. II. ADAMS, 
W. J. ROGERS, 
ir. SKIXiN'ER. 
Advertising Committee. 
THE BARRE MILK PRODUCERS 
ASSOCIATION 
SAYS 
BUY MORE MILK 
BECAUSE 
one quart of whole milk has a value for food 
equal to the amounts of each of tho articles 
listed below: 
8 Eggs 
2 lbs. Chicken 
4 lbs. Cabbage 
5 lbs. Turnip 
2 lbs. Codfish 
%.lb. Ham 
6 pkgs. Cornflakea 
1 lb. Bacon 
2 doz. Apples 
COMPARE PRICES. ' 
and you will find that 
above amounts to 33 ce 
cents is a real bargain. 
1 pt. Oysters 
4-6 lb. Pork Loin 
4 lbs. Potatoes 
6 lbs. Spinach 
2 lbs. Baked Beans 
41/2 lbs. Onions 
1 lb. Lean Beef 
% lb. Dried Beef 
6 lbs. Squash 
VITH YOUR GROCER 
the average cost of the 
its. Milk therefore at 8 
YOU CAN AFFORD TO 
BUY MOKE BUTTER 
It is better than Oleomargarine 
because 
feeding experiments have shown that the animal 
fat in butter is worth three times the same 
amount of vegetable fat which you get in Oleo¬ 
margarine. 
This is a good advertisement, and it 
should be kept constantly before the peo-' 
pie. Milk is a good food bargain'at 15 
cents a quart as compared with other 
standard foods at pre.sent prices. As for 
butter do not forget that its food value is 
not the full measure of it. As compared 
with other fats butter is alone in con¬ 
taining a principle which is absolutely 
necessary to children and growing young 
people. Fats or oils like “oleo” cannot 
supply the vital principle which comes 
in pure butter and in all advertisements 
of milk and butter this point may well he 
made plain. 
The Standardizing of Herd Milk 
Part I. 
Does every can or bottle of milk you 
are selling contain the same percentage 
of fat and solids not fat? It ought to. 
In order to realize the necessity of mix¬ 
ing all of the milk from all of the cows 
in the herd together before bottling or 
canning it one has but to recognize the 
fact that milk contains water, fat and 
solids not fat, that the State and Federal 
standards for fat and solids not fat are 
.S.25 per cent, and 8.5 per cent., respec¬ 
tively, and that certain factors cause 
milk to vary widely in composition. 
Composition of Milk. —The average 
composition of milk is here given so it 
can be seen how the different milk con¬ 
stituents are grouped : 
Water . 
Fat . 
Casein.. 
Albumen . 
Sugar . 
Ash .-. . . . 
Solids not fat. 
87 % 
4% 
2.(1% 
.7% 
5.0% 
There are two prime reasons why the 
per cent, of fat in-your milk may vary 
from one can or bottle to another if you 
ai-e not mixing the milk of the entire herd 
before putting it in the final package. 
First the fact that it is a coincidence if 
the milk from any two of the cows in 
your herd tests exactly alike, and second 
the fact that night and morning milk may 
vary in composition. Tliere are two rea¬ 
sons why these variations must be con¬ 
sidered ; first, every can or bottle of milk 
you sell must be above the State standard 
for fat and solids not fat, and second, if 
you are selling bottled milk, tiie con¬ 
sumer wants to see the same amount of 
cream on your milk every day, or there 
is trouble. It may be said that this mat¬ 
ter of mixing herd milk is more impor¬ 
tant in herds containing many naturally 
rather low testing individuals, as is the 
case with most herds producing market 
milk, than it is with herds made up en¬ 
tirely of high testing cattle. However, 
when the matter of uniformity of cream 
line is considered, it can be seen that it is 
essential to mix milk in high-testing 
herds, becau.se wide variations in the per 
cent, of fat exist in these herds as in the 
others. 
Problem in The Average Herd.— 
The topic will be con.sidered from the 
standpoint of the average market milk- 
luoducing herd. Take for example a 
herd of six Holstein cows producing at a 
given milking as follows: 
No. 1.25 lbs. milk testing d.7% 
No. 2. 20 lbs. milk testing 3.0% 
No. .3.23 lbs. milk testing 3.2% 
No. 4. 20 lbs. milk testing 3.1% 
No. 5. 30 lbs. milk testing 3.5% 
No. 6. 20 lbs. milk testing 3.4% 
Suppose the milk is strained into 20- 
qt. cans, as it is milked. It can be plain¬ 
ly seen that if the milk of numbers 2 and 
3. 2 and 4, or 3 and 1, for ^lample, get 
into the same can, the can will be full 
and milk will test below 3.25 per cent, 
fat: the milk from No. 4 and No. 5 would 
more than fill a can. and this can of milk 
would be well above the standard for fat. 
This milk is shipped from some place in 
Connecticut to Providence. This is in¬ 
terstate traffic, and hence milk must 
conform to Federal standard, which is 
same as Connecticut standard. The Fed¬ 
eral inspector takes a sample from each 
can of milk at Providence and finds that 
one or two cans are below the standard, 
while the others are well above it, Tlu' 
unfortunate producer of the milk is 
brought into court just as quick on this 
evidence as if every can had been found 
to be below the standard. The same thing 
might happen in selling bottled milk in 
the State if the cans of milk were bot¬ 
tled separately, ns is sometimes the case. 
There is no question in the writer’s mind 
that many of the prosecutions that have 
been made have been due to the fact that 
the producer has failed to mix his herd 
milk. In the above example had all the 
milk been mixed together before canning 
it, the test would have been close to 3.3 
per cent., which is above the .standard. 
Dieferences in Night and Morning 
Mii.lv.—In case the milking is done so 
that approximately the same time elapses 
between both milkings, there will he little 
difference in the average per cent, of fat 
of the night and morning herd milk. 
Many times the interval between the 
morning and evening milking is shorter 
than the interval between the evening 
and morning milking. When this is the 
case the evening milk usually tests from 
.2 to A per cent, higher than the morning 
milk. In herds where the milk is run¬ 
ning close to the standard this becume.s an 
important point, which may make uecas- 
sary oven the mixing of the entire night 
and morning milk together. 
Solids Not Fat.— Little ha.s been said 
about the per cent, of solids not fat. 
Ordinarily if the fat in the milk is above 
tlie standard the solids not fat will also 
be .above standard. The farmer should 
direct his attention to having all his milk 
t.e.stiu^' uniformly in butter fat. On the 
majority of farms a tank similar to a 
creamery weigh can with a gate in the 
bottom makes a good mixing tank. Tliose 
can bo purchased from dairy supjd.v 
houses or can be made by a local tin¬ 
smith. The milk from all the cows i.-; 
strained into this tank and stirred with 
an ordinary can stirrer. It is then 
drawn off into the cans. On farms where 
largo herds are kept it becomes advisable 
to secure a small half-round vat in which 
to do tho mixing. The Spring and Sum¬ 
mer months are months when the fat in 
milk naturally runs low, hence this mat¬ 
ter deserves particular attention at this 
time. Do not wait until you are accu.seil 
of selling milk below the standard befm e 
you mix your herd milk. “Do it now.” 
II. F. .TUDKINS. 
Dairy cows from ,$50 to $75 or $SO. 
Butter 35c to 40c. Beef cattle. liv.‘ 
weight 4 to 5c Ib. Ajiples from 75c t>> 
.$1 by peddling out: 50c at home. Hay 
about $11 pres-sed and delivered i>i- Ipaii- 
ed on cars. League prices for milk. P.t- 
tatoe.s from $2.25 to $2.40. e. c. c. 
McKean Co., Pa. 
Butter 30e; eggs 20c; milk, retail, qt., 
8c. Milk, cwt., $2. Cows from .$40 up 
to ,$75, Hay $10 to $18. Straw .$8 
to ,$10. Potatoes retail $2.25 to ,$2.50 
per bu., not many on hand. Farm help 
scarce at any price. .t. w. f. 
Bran $42; middlings $45; gluten ami 
cottonseed around $50. Dealers are 
paying $2..30 per bu. for wheat; corn 
$1.50. Hay from $6 to $10 at sales. 
Creameries are paying from 3 to 6c per 
Ih. above Elgin. Very little rye raised, 
but looking well. Wheat not very good. 
The fruit buds have not developed on ac¬ 
count of the cold Spring, Pasture has 
not started to grow much yet; clover is 
good, lots of plowing done, and oats 
sowing lias begun. - i.. e. s. 
('ohunbiana Co„ O. 
F. X. Baumert (3o. are paying the fol¬ 
lowing prices for milk delivered at tlieir 
factory in Evans Mills, for the next six 
mouths beginning April 1, 15)17: April, 
,$2.20; May, $2.05; .Tune, .$2.05; ,Tuly. 
$2.15; August, $2.00; September. $2.00 
for niilk testing 3.4 per cent, butter fat. 
An inci’ease of 3^ cents per hundred 
will be paid for each one-tenth of one per 
cent, of all milk testing above the fixed 
standard and a deduction of 3% cents 
per cwt. for each one-tenth of one per 
cent, testing below the standard. new 
rule goes into effect this year as follows: 
Milk test will be figured on half points, 
for instance, a half point will be figured 
1% cents (Yo of 314 cents). If milk in 
one-half the month tested 3.4 per cent, 
and in the other, half ,3.5 per cent (it 
is tested the 1st and 10th of each month) 
it would be called a test of 3.4% iter 
cent., and would earn a premium of 1% 
cents on every hundred pounds for this 
half point. A fine rain visited this lo¬ 
cality April 21 and grass has taken a 
start. Sugaring is over, syrup has sold 
for $1.40 and $1.50 per gal. Eggs bring 
.30 to .30c.; butter, 49c,, and whey but¬ 
ter, 46c. Bob calves from $3 to $6, ac¬ 
cording to size. c, J. D. 
Jefferson Co., N. Y. 
