1478 
RURAL NEW-YORKER 
1 
Fertilizers Pay 
BetterThan Ever 
T oday a bushel of 
corn or wheat buys 
more fertilizer 
(potash excepted, of 
course) than at any time 
during the past three 
years. 
Note how much cheaper 
you can buy a 2-10 fer¬ 
tilizer now than before 
the war. 
In 1914 
would 
buy 
Today 
will 
buy 
In terms of farm prod¬ 
ucts, fertilizers cost less 
today than in 1914, 
Fertilizers paid you 
then —they will pay 
you better now. 
Fertilizers are today 
more profitable and 
more necessary to ef¬ 
ficient production than 
before the war. Grow 
more per acre and in¬ 
crease your profits by 
using fertilizer. 
Help both the railroads 
and yourself by ordering 
Spring Fertilizers now. 
Send for literature to Dept. 19 
Soil Improvement Committee 
of the 
National Fertilizer Association 
Poital Telegraph Bldg. 
Chicago 
The Munsey Bldg. 
Baltimore 
WARNING 
Don’t Pay High Prices for 
Dried Beet Pulp 
We hear of some unnecessarily high priees 
being paid by dairymen for our Dried 
B e et Pulp, and therefor j announce that 
no dealer should cha’.^e more than $45 
? er ton sacked, at stcions taking New 
ork rate of freight, oi $44.,50 per ton Syr¬ 
acuse rate, if taken at dealer’s store. 
THE LARROWE MILLING COMPANY 
Detroit Michigan 
December 13th, 1917 
GARDEN TOOLS 
Answer the fanner’s big questions; 
How can I have a good garden with 
least expense? How can the wife 
have plenty of fresh vegetables for 
the home table with least labor ? 
IRON AGE 
solves the garden laour problem. 
Takes the place of many tools— 
stored in small space. Sows, cov- 
No 303 cultivates, weeds, ridges. 
Drill etc.,betterthanold-timetools. 
and w’oman, boy or girl can 
Wheel push it and do a day s hand- 
Hoe _ work in 60 
Ill i lui t e s. 
SO com bin¬ 
ations. $4.60 
to $30.00. ' 
Write for 
booklet. 
BatemEui.M’f’gCo.,Box 2C.^Grenloclt>N.J, j 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deal.” See 
guarantee editorial page. 
Butter and Cheese 
Questions About Farm Cheese Making 
, t. Wlnit iiinoiint i>f first-flas.s full 
’oroain clict'so can be made fi’oni the niillv 
which would make one i>ound of butter? 
2. Would it he more jirofitahle to make 
:chee.se or butter with indces ranging as 
they do at the present time? 3. flow 
would a iierson proceed and tvhat is the 
process, if he wislu'd to make chce,se from 
,the milk from four to six cows? 
New York. w. x. s. 
1. The amount of cheese oi' butter that 
can be made from 100 pounds of milk de¬ 
pends upon the percent of fat in the milk. 
The amount of butter would vary from 
about four pounds from 100 pounds of 
3.5% milk to six pounds from 100 pounds 
'5% milk, and the cheese would vary from 
9.5 pounds to 11.5 pounds. 
2. Assuming that your milk tests about 
4%. 100 pounds would make about 4.7 
pounds of butter, which at 50c per pound 
would bring $2.35. One hundred pounds 
of the milk would make about 10 pounds 
of cheese, wdiich, at 25e per pound, would 
bring .$2.50. If your market prices vary 
from these they can be substituted in the 
figuring. It can be seen that there is no 
great difference in the gross receipts. The 
labor of making the cheese is greater, and 
whey only is left for feeding, while in the 
c-heese from hoop, coat with melted par¬ 
affin and place in a room with moist air 
wliere temjierature of about 00 degrees F. 
is maintained. The cheese is cured in two 
to four months. A little cheese color 
should be added to the milk in Winter. 
This is put in before the renuet is added. 
ir. L. J. 
Heat the Cream for Churning 
A.s is usual on the approach of cold 
weather, complaints are heard on every 
hand about trouble in getting the huttm* 
to “come.” Only a few days since, I 
lieard a woman declare that she spent at 
least two hours with nejirly every churn¬ 
ing, and that with one she had spent a 
full half day. She expressed surprise 
when I told her I had experienced no 
trouble with mine. She said she had two 
new milch cows and could not see why 
.she should have so much trouble. Now, 
there has been the same complaint and 
tlie remedy given—not only in these col¬ 
umns. but in nearly every farm paper in 
the land, times without number, but once 
more I reiterate—heating the milk will 
obviate the difficulty. It has been my 
practice in cold weather for many years, 
and I experience no trouble with churn¬ 
ing. Many times the difficulty is attrib¬ 
uted to the cows being well along in lacta¬ 
tion ; but it is not always the case. I 
know fi woman who is milking but one 
The Federal Commission Investigating The Milk Situation 
former case skim-milk is left. It is more 
difficult to make a good quality of cheese 
under farm conditions than it is butter. 
If you were lO make the cheese regularly, 
you would find i. an advantage to secure 
a 25 to 50-gallon .i icket vat. Other equip¬ 
ment necessary wtaild be a daily ther¬ 
mometer. curd knives, rennet tablets, 
cheesecloth, clieese hoop, press tind room 
for curing. 
.3. I’lacc 100 pounds milk in the vat 
and heat to SG degrees F. by placing warm 
water in the vat jacket. Disso’ve two 
No. 2 rennet (ablets in a glass o^^ cold 
water and stir this into the milk when at 
8G degrees F. Allow milk to remain at 
this temperature until a smooth oui-d is 
formed, which bre:iks clean of the fore¬ 
finger drawn up through it. The curd is 
now cut into half-inch cubes by using the 
special curd knives, which, with tlu' other 
equipment, can be secured from a dairy 
supply house. The curd is now heated to 
98 degrees to 102 degrees F., heating at 
rate of a degree every five minutes. The 
curd is stirred with the hands during this 
time to prevent it matting tgethcr. The 
whey is now drained off and the cheese 
salted at the rate of two pounds for 100 
pounds of curd. The salt should be added 
a little at a time and be Avorked in with 
the hands. The cheese hoop is then lined 
with cheesecloth and filled with the curd. 
A wooden block or follower the same 
diameter as the hoop is then placed on the 
curd aud the hoop is placed under the 
press, which may be homemade by catch¬ 
ing a long plank under the edge of a 2x4 
nailed to the wall. The cheese is placed 
on a solid block about two feet from the 
wall and the plank placed over the top 
like a lever. 1‘ressure is applied gradu¬ 
ally. .\fter four hours take the cheese out 
of the hoop and smooth down the bandage 
and init back for 24 hours more. Kemove 
cow; it has given milk since the last of 
.March and is coming fresh the middle of 
next March. She makes what butter she 
needs for her table, and says she has not 
had trouble with a single churning. She 
heats the milk, and attributes her success 
to that. The Devon.shire system, or steam 
batli, has long been recommended, and the 
good results arising from its practice are 
well known to our older housewives, but 
there are always beginners. From such 
come the complaints of trouble in churn¬ 
ing. For their benefit I will say strain 
the milk as soon as brought in and place 
your pan over a kettle of boiling water, 
let it remain from 20 to .30 minutes, or 
until the cream is Avell crinkled ; but on 
no account let it come to a boil. When 
removed, place it where it will have the 
lowest possible temperature without freez¬ 
ing, for success depends as much as on the 
immediate and rapid reduction of tem¬ 
perature as on the steam bath. This 
process of pasteurizing not only obviates 
difficulty in churning, but has other im¬ 
portant points in its favor, one of which 
is that it does away entirely with the 
white specks or mottles that are so an¬ 
noying to the butter-maker. 
The milk being sweet when skimmed 
and the cream when churned remedies the 
evil; at least, that has been my experi¬ 
ence. and I have yet to learn of a case 
of mottles in butter made from sweet 
cream. Another and perhaps the best 
reason for the steam bath is rendering it 
more safe for consumption by the family, 
as well as by the stock. It has been 'oinid 
to be a preventive of scv.urs in calves, and 
has an increased value over sour milk. 
Last Spring I heard of a great many 
calves dying with scours when the cows 
were first turned out on green feed—in 
many cases being fed nothing at the barn. 
One neighbor who had lost two or three, 
said he could not see why it was. for the 
calves had had milk fresh from the cows; 
but he did not consider the effect of the 
cows' feed on the milk. Had they been 
fed dry feed night and morning, which 
they had been accustomed to during the 
Winter, instead of depending wholly on 
the green feed, in which there was yet 
but little virtue, much of the trouble 
might have been avoided, aud almost en¬ 
tirely avoided had the milk been heated. 
So T say to every butter-mak‘'r who 
December 29, 1917 
has trouble in making the butter “come,” 
heat the milk, then give rapid reduction 
of temperature, and my word for it. you 
will have no more difficulty. There is 
nothing more annoying, and I came near 
saying, more trying to one’s temper, than 
to churn for hours on a mess of frothy 
cream, and then fail to get butter. S) 
let us bear it in mind that by heating the 
milk all trouble will be avoided, the butter 
will be better and our dispositions sweeter. 
Michigan. jennie m. willsox. 
Depraved Appetite 
A mare lately purchased has an apiiar- 
ently insatiable appetite for wood; chews 
telephone poles when hitched and chews 
the wood in the .stable. She weighs 1,000 
or 1,100 lbs., is used two or three days a 
week and gets six quarts of oats and the 
best of hay and salt. Could anything be 
added to the ration to take iiway the 
appetite for wood, and if not. how can 
the wood in the stable be protected and 
al.so the poles to Avhich I am compelled 
to hitch? Is the grain ration enough? 
Some one asked about putting millet 
in a silo. I put some in with my corn 
last year, and saw no harm. e. s. b. 
Connecticut. 
Have the mare’s teetli put in order by 
a veterinariiiu, then treat for worms by 
mixing in the food night and morning 
for a week a tablespoonfui of a mixtun* 
of equal quantities by weight of powdered 
eopperas. salt and siiliihnr. then skip 10 
days and i-epeat the treatment. Omit 
copperas and increase salt and sulphur 
if the mare is in foal. Feed :r mixture 
of eight parts of whole oats and one part 
of wheiit bran, allowing one pound of the 
mixture for each 100 pounds of body 
weight iis a day’s ration, given in three 
feeds, (live a like amount of 1 ay. Work 
or exercise the mare every day. Increase 
the grain ration when the mare has to 
work hiird and decrease it when she is 
idle, at such times increasing the hay. 
If she coutiunos to chew wood let her 
strip the bark from poplar (“popple”) 
boughs aud stems. Allow free access to 
rock salt. Muzzle her when sh<‘ is nor 
eating her meals and when she is in 
harness. a. s. a. 
Shrink in Milk 
My er)w has gone down in her milk 
about six quarts. Could you tell me what 
is the matter? She has been on good 
pasture until the last month, but since 
then it has been so dry I have had to feed 
her hay and cornstalks, besides feed 
twice a day. She was fresh in April and 
was then giving 18 quarts a day. She is 
fat. E. c. A. 
New Jersey. 
Hot weather, flies and dry pastiii-e are a 
“milk extinguishiug” combination known 
and dreaded by every dairyman. Thtr 
cow might have done much better if kept 
during the day in a clean, screened, par¬ 
tially darkened and well-ventilated stiible 
and supplied with ent green feed and 
meals, allowing exercise at night. We 
are taking it for granted that no dise;ise 
of the udder is pre.seut. a. s. a. 
Grubs 
What is the matter with rabbits, 
which have thick, fat worms in the 
l)od.v? ’Phe coop i.s cleaned and disin¬ 
fected and is covered with hay. i.. P. 
New Jersey. 
Ilnbhits are subject to such grubs 
which are the hirvae of a fly from egg 
deposited in Summer. S(iueeze out and 
destroy each nuiture grub. The hutches 
should' he screened against flies in Sum¬ 
mer and if necessary the rabbits also 
mav be sprayed with a fly repellant. 
A. S. A. 
Contracted Hoofs 
How should I treat my horse’s feet? 
The inside quarters av-e a little more up¬ 
right than they should be. The feet are 
kept soft and pliable with water. When 
this horse makes a long journey he seems 
to got footsore. Ilis feet are a little 
small for his size, and when we have 
him shod our blacksmith sets the shoe 
in on the foot and then filed all of the 
shell off. and that leaves the shoe entirely 
011 the sole of the foot. This horse goes 
barefoot when the roads are so that he 
can, but our roads are such that a horse 
has to wear shoes iu Summer. Will^ you 
tell me how to shoe this horse? Would 
some narrow strips of leather under the 
shoes do any good? S- 
Pennsylvania. 
It is natural for the iuside quarters to 
be a little more upright than the outer 
quarters. The shoes should rest mainly 
upon the walls aud the only rasping that 
can legitimately be done is to form a 
notch as a bed for clutching the nails. 
Let the smith leave soles and frogs alone 
and only do enough cutting aud rasping 
of the walls to secure a proper fitting 
surface for the shoe. Soak the hoofs in 
soft cold water for an hour or two twice 
daily and apply any simple greasy hoof¬ 
dressing on removal from the soaking tub. 
Do not put leather uuder the shoes. 
A. s. A. 
