RURAL NEW-YORKER 
Milk and Butter 
Milk with Bad Flavor 
We have a eow. from which we cannot 
make good butter. She freshened a year 
ago last November, and all Summer her 
butter was so strong avc could not use it 
on the table, and hardly use it for baking 
l)urposes. even after it was renovated. 
She freshened again last November and 
still her butter i.s strong. It is fairly 
good for about two days and then we can¬ 
not use it again. Pains have been taken 
to keep the milk dishes sweet and clean ; 
also to churn the cream while yet sweet. 
.\s we have always made No. 1 butter, we 
think it must be the cow. We are afraid 
to use the milk even, for fear she has 
some disease. She has nice large calves, 
but does not fatten them anything extra. 
She is dry from four to six weeks before 
fre.shening. She gives a fair amount of 
milk, but not over a teacupful out of 
the forward left teat. Is there anything 
we can do for the cow. or would we bet¬ 
ter sell her for beef? She has been well 
grained. j. w. f. 
New York. 
ithout knowing more of just what 
kind of a flavor develops in your butter I 
could not state the exact cause of the 
trouble. It would .seem, however, that 
the cow is responsible. It is possible that 
the milk from the affect<‘d quarter from 
which you secure only a teacup is the 
cause of the trouble. Before deciding to 
di.spose of the cow it would be a good 
plan for you to .send a sample of the milk 
from the affected quarter and a saniide 
from the milk of the other three quarters 
to the Dairy Department at Cornell. 
Ithaca, N. Y., telling them of your diffi¬ 
culty. H. F. J. 
Can You Sell Dairy Butter? 
Pm a sort of ‘•back-to-the-land” dis- 
ci]>le. not knowing much about the ways 
of the woi'ld. I don't know much about 
making eggs without wlnait. or which 
feathers in th(‘ rooster's tail are the most 
valuable. I have read with much inter¬ 
est .lacofb Biggie's articles on “High 
Farming at Elmwood" in the F,irm .Toiir- 
nal for the pa.st five years. I read Tiif 
B- N.-^. from alpha to omega relig¬ 
iously every week. They all at times, and 
commendatory, I must admit, preach of 
the high cost of living, and how tlie <-on- 
sumer could benefit him or herself by 
trading direct with the farmer. Now, 
this is all true, but there is a great big- 
majority of consumers wbo do imt believe 
in doing anything of the sort, esiiecially 
in certain lines of jiroduce coming from 
the farmer. Now. I'm going to tell the 
story I set out to tell when I started. 
Here it is; 
In the Spring of 1011 I moved from 
Brooklyn onto a farm of .SS acres not far 
distant from Princeton. N. .T. I reasoned 
with myself that it would be a profitable, 
as well as beneficial business to engage' in 
a small way to begin with in keeiiing a 
few cows and .selling an A1 cpiality of but¬ 
ter direct to the consumer. I accordingly 
bought two excellent .Terseys and a good 
Holstein. AVe iirodiiced as fine a quality 
of butter as to color and ta.ste as the most 
fastidious would want to eat. It was 
properly wrapped in pound sepiares. Tlu' 
first hou.se I stopiied at was of imiiosing 
aiipearance. When I told the maid that 
answered the bell of the wares I had for 
sale, mentioning the fact that it Avas 
country butter, .she .said: “Oh no; vc Intif 
onhj the best creoinery hiifter and poi/ J/H 
cents a pound jor it” 
I had ofi’ered mine at 38 cents. I went 
into .several more houses and got prett.v 
nearly the same rebiilT. Then I conclud¬ 
ed I liad made the price too high, so I 
reduced it to .30 cents, and tried several 
more houses of lesser importance. 'Twas 
no u.se: couldn't sell a pound. Then T 
got desjierate, and cut the price to 2.o 
cents, and went from house to house in a 
vain effort. After consuming nearly the 
cntiri' day canvassing. I returned with 
every pound I had started out with, tired 
and discouraged. My intentions toward 
the consumer were of the best, having ! 
had ill mind to build up a direct trade and 
add to my herd of cows as trade in- 
<-reased. One good cow now .suiiiilies my 
famil.v with all the good milk and butter 
we require. I will venture to say that . 
many farmers could tell of the same ex¬ 
perience if they iireferred to make the 
matter known. Is it the farmer or the 
consumer who is to blame? m. c. F. 
B. N.-Y'.—Let us see if ‘'many farm¬ 
ers” huA'e had the same experience I We 
frequently have calls for dairy butter, and 
we knoAv of farmers who are making and 
selling it successfully. What was the 
trouble, and is it peculiar to that locality? 
Heating Cream for Churning 
In Dee. 20 issue, page 1478. I read 
with interest the article on heating <-ream 
for churning, by Jennie M. AVillson. 
Michigan. As I under.'<tand it the cream 
should be churned while sweet. We arc 
only milking two cows. I have been 
churning once a week, getting from six 
to seven pounds per churning, and h:ive 
usually had butter come in from 15 to 20 
minutes, but since the cold Aveather, it 
has taken one hour, and sometimes liad 
mottles in butter. I Avould be glad to try 
this Ava.v of making if you Avould tell me 
just Avhen to skim milk, also ho.w long to 
let cream stand before churning. In cold 
Aveather the cream Avould most likely 
keep sweet for a AA-eek after this .steaming 
process, but in warmer Aveather would 
this same Ava.v hold good? Also let me 
know if one. Avill get as much ffiutter from 
sweet cream. I get about -1 pounds from 
one gallon sour cream. .t. f. 
West Valley, N. Y. 
If you set milk in shalloAV jians and 
.skim ci'i'am off b.v hand, as is j)resumably 
the case, the milk can be set on the stove 
after it has been strained into the pans 
and left there until the milk crinkles over 
on top. It is then put aAvay in a cool 
room and left for 3(i or 4.8 hours and 
.skimnu'd. The cream may be collected 
and churned sAveet or ripened. When 
handled in this Avav yen will get a more 
complete churning by ripening the cream 
so it tastes sour. 
If you wish to churn cream sweet it 
Avould better be pasteurized, i. e., heated 
to 14;> degrees F and held for 30 minutes 
and then cooled to churning tempevjiture 
and held over night, (h'eam treated in 
this Avay churns readily and cle.-in and 
the butter has the* Ix'st kec'ping (piality ot 
any. The pasteurizing may be done bv 
setting cream ])ail inside of a larger ])aii 
of hot w.'iter. 
You Citn aA’oid mottles by stoi)ping 
churn a\ hen butter is in granular form. 
AVash butter at least tAvice and use sanu' 
temperature for Ava.sh water as is butter¬ 
milk. Salt the butter in churn about D/i 
to 11^. ounces to each pound of butter. 
Sprinkh' in about as much water as salt. 
Bevolve churn initil butter collects in a 
lumj). th('n lemove from churn and AA’ork 
just a little Avith a table Avorker or pad¬ 
dles. The essential points are not to use 
too cold Avash Avater, Avash butter as free 
from buttermilk as possible, and get the 
salt Avorked in evenly. tt. f. .t. 
Safeguards Needed by Dairymen 
The patrons of the defunct Mutual Mc- 
Tb'i'mott Dairy Fori)oration, aaMio Averi' 
caught for 43 days' milk at their cream¬ 
ery, met, and claims Avere made out and 
filed. We Avere glad to have our claims 
in projAor ,sha|)e. but I feel the League ha.s 
been a little tardy in guarding our in¬ 
terest. As the agent expressed it ‘'The 
League aa as v('ry sorry for us, and Avould 
be more careful in the future,” This 
sounds much like locking the door after 
the horse is stolen. I Avould like to hear 
through The B. N.-Y., from subscribers 
la¬ 
in olher .sections of fhe State, who hav.' 
also been led like lambs to slaughter, Avhal 
has been done, to secure if possible, fhat 
which is due the farmers. We felt lu'rc 
by placing our claims all in the hands 
of the League offici.-ils.' a more effectiA’c 
campaign could be Avaged. AVe received 
our checks for the balance of December 
on .Ian.-5. Our loss should be a lesson 
to ev('ry patron of ('very cre.-unery in tin' 
land. No fai-mer should extend n credit 
beyond l.> days to any milk-buying con¬ 
cern. The hiAv bonding milk companii's 
has b('('n held unconstitutional in the 
courts. I .Till told, on th(' ground of ('lass 
legislation. Naturally !i milk produc('r 
must assume some risk, but a tAA'o-AA'('eks' 
risk is long emnigh. 1 Avould stiggest 
the League designate a man to keej) in 
touch Avith the financial standing of ('very 
milk company buying milk from its mem- 
Ix'rs, creating an office for this pur))os('. 
and a)>p(unting a man Avho Avill take an 
activ(' int('rest in his task. 
AA'e also Avant tt'.sters in the fi('l(l to 
safi'guard our scale of butter fat. It is 
Avholly Avrojig for a farmer to acc('i)l 
comi)iac('ntl.A' Avbat the •creamery git’es 
him. If the percentage noAV deduct'd b.v 
the League from our checks Avill not in 
sui’e this service, incretise the percentag(' 
Th(' prodtiC('rs Avill be Avinners in the end. 
At the meeting today a committee Avas 
named Avith a vicAV of trying the jtlant 
here, and a meeting of this branch of the 
League Avill he called later. 
IIoAVellS, N. Y'. OEOKOK K. IIOAVFI.I.. 
I SEE T’rice has joiintd the army." 
‘‘Hood ! If he doesn’t advance rapidly he'll 
be dilTcrent from all tin' other )tric('s."— 
P/.<.Oo'i Transcript. 
T^CILKING a cow is not like 
pumping water. A milking 
machine is designed to work 
on a living animal and must 
therefore have qualifications 
different from other kinds of 
machinery. The first and most im= 
portant requirement is to reproduce 
the action of nature. The sucking 
calf Avas the original milker. He sucks on 
the teat, then squeezes it tOAvards his throat 
(doAvnAvard) Avith his tongue and the roof 
of his mouth, then stops sucking momen¬ 
tarily while swallowing. These three ac¬ 
tions are faithfully reproduced in the 
actions of the Perfection teat cup,—suction, downward 
squeeze, release. That is why so many careful dairymen 
have selected the Perfection for use on their high priced 
herds. You take no chances with Perfection, even on 
your test cows, because its action follows Nature’s Way. 
The Perfection teat cup fits all sizes of teats, thus 
doing away with the bother of changing teat cups every 
time you move from one coav to the other. The soft 
rubber lining of the Perfection teat cup feels easy on 
the cow’s teats, and the downward massage creates a 
soothing feeling which makes the cow respond by 
giving her milk down freely. 
The Perfection can be instantly adjusted to fit the 
requirements of the individual cow—whether she is a 
hard milker, an easy milker, or has tender teats. A 
turn of the needle valve of the pulsator does it. That’s 
Avhy the Perfection is used on cows on official test 
without fear of injury. 
S. E. A^mSIyke & Son, Proprietors of Pine Park Stock Farm, 
Northfield, Minn., say: 
"The Perfection Milkers we have been osine for over 2/4 years are giving com¬ 
plete satisfaction. Our herd consists of pure bred Holsteins any one _of_ which is 
worth more money than the milker, so we would not continue to use it if it showed 
any bad effects upon the cows teats or udders. 
We have used it as high as four times a day on cows on official lesi, with great 
success. Some of the cows on which it was so used were two year old Heifers with 
their first calves. We are pleased to recommend the Perfection Milker to anyone 
wanting the best in milkers.” 
G. G. Burlingame of Cazenovia, N. Y., writes; 
"Your Milking Machines on my farm are giving the utmost satisfaction. They • 
are very simple and easy to tun and two men to do the milking in the same time that 
it used to take five. Our milk sheets show that we get fully as much milk by using 
the machines, as we did when we milked by hand. 
These machines are in use on three other farms, with which I am connected and 
in each case, have done excellent work. You will be interested to know that we 
made some very creditable butter records last spring. One cow made nearly 32 lb,, 
in a week, two others made 27 lbs. as three year olds and one two year old made 
oA'et 24 lbs. One cow milked 99 lbs. in a day.” 
Profit by the experience of others. 
Send for our free ilfustrated catalog. You will find it interesting. 
Perfection Manufacturing Company 
2115 East HeiAnepin Ave. Minneapolis, Minnesota 
