62 
•Jht RURAL NEW-YORKER 
Live Stock Notes 
Best Keeping Butter 
After butter has been made in the very 
best way, bow can it be best preserved 
»o that* it will keep fresh for a few 
months? With the farmer who sends his 
milk to tike cheese factory or condensery 
it would be convenient to make a supply 
of butter for his own use in the Spring 
before putting in his milk, as butter of 
a good quality is hard to get. S. B. 
New York. 
Butter of best keeping quality is made 
out of pasteurized sweeb cream churned 
sweet. To pasteurize the cream heat it 
in a vessel of water to 145 degrees and 
hold it there for 30 minutes. Churn the 
cream at this season of the year at about 
50 degrees. Salt at the rate of an ounce 
to one and one-quarter ounces to the 
pound. Pack the butter in stone crocks, 
salt the tops and cover tightly. Put away 
in the coolest place about the farm that 
can be spared for this purpose. Usually 
the cellar bottom is as cool as anywhere. 
Before packing the butter wash out the 
crocks and cover with a strong brine solu¬ 
tion to prevent possible development of 
mold. H. F. J- 
Saltpeter in Brine; Brooder; Milk Scale 
1. For the past few years we usually 
pickled our pork, using saltpeter. Now 
saltpeter cannot be purchased and I am 
wondering whether it is necessary to have 
saltpeter in the pickle. Is there a sub¬ 
stitute for saltpeter if necessary? Is 
there any other tried and proven method 
of pickling. 2. We have just completed a 
new henhouse accommodating 200 hens. 
We have purebred Barred Plymouth Rocks 
and would like to raise, counting all losses, 
about 2,500 chickens. Our henhouse has 
a concrete floor, and w r e could devote 
some space to hatching and brooding. 
What kind of brooders would you advise 
us to purchase, and if we were compelled 
to buy additional chicks, can you furnish 
us with names and addresses of persons 
or firms from whom such chicks could be 
purchased? 3. We are also interested in 
the milk scale and we would be glad to 
get your suggestions as to what to buy. 
Silver Bay, N. Y. F. S. 
1. While the use of saltpeter in meat 
preserving formulas has long been custo¬ 
mary, I know of no reason for consider¬ 
ing it essential. It is believed to add to 
the color of the meat and is in itself pre¬ 
servative, like salt. On the other hand, 
saltpeter is considered injurious to health 
by some authorities, as it doubtless would 
be if consumed in sufficient quantities, 
and it is altogether probable that it could 
be dispensed with if at all difficult to 
procure. 
2. With a part of your henhouse tem¬ 
porarily partitioned off for brooding pur¬ 
poses, you would find the coal-burning 
brooder* stoves very convenient and prac¬ 
ticable. With these, flocks of several 
hundred chicks can be cared for together, 
and, by using low partitions between 
them, a number of flocks can be cared for 
in one large room. 
3. You will find numerous advertise¬ 
ments of chicks for sale in these columns 
as the hatching season approaches, as you 
will also those of manufacturers of dairy 
appliances who can supply you with milk 
scales. The ordinary spring scale with a 
dial which can be easily read is most in 
favor for the daily weighing of milk. 
M. B. D. 
Colored Oleo in New York 
I have had representatives of the big 
meat concerns call in my store and try to 
sell me tinted margarine and tell me 1 
can sell it on my license of 50 cents per 
month, and say I am within the law. I 
made a bet of a new hat with the agent 
that he is wrong in reference to the law. 
Can one, according to the law, sell any 
kind of oleo except the perfectly white 
kind, on a 50-cent a month license? 
New York. 
You win the hat, and should select a 
good one. The 50 cents per month to 
which you refer is not a State tax. It is 
probably a requirement of the National 
Government. , _ . . . , 
Section 38 of the New York Agricul¬ 
tural law, states, among other things : 
“No person by himself, his agents or 
employees, shall produce or manufacture 
out of or from any animal fats or animal 
or vegetable oils not produced from un¬ 
adulterated milk or cream from the same, 
the article known as oleomargarine or 
anv article or product in imitation oi 
semblance of natural butte" produced 
from pure, unadulaterated milk or cream 
of the same; or mix, compound with or 
add to milk, cream or butter any acids 
or other deleterious substances or any 
animal fats or animal or vegetable oils 
not produced from milk or cream, so as 
to produce any article or substance or any 
human food in imitation or in semblance 
of natural butter.” __ 
As if that were not enough, Section 39 
contains this: 
“No person shall coat, powder or color 
with annatto or any coloring matter what¬ 
ever, butterine or oleomargarine or any 
compound of the same, or any product or 
manufacture made in whole or in part 
from animal fats or animal or vegetable 
oils not produced from unadulterated milk 
or cream by means of which such product, 
manufacture or compound shall resemble 
butter or cheese, the product of the dairy ; 
nor shall he have the same in his pos¬ 
session with intent to sell the same, nor 
shall he sell or offer to sell the same.” 
That settles it beyond any question. 
You cannot legally sell tinted or colored 
oleo in New York. 
Sheep Growers’ Associations Needed 
J. E. Liekert, page 1417, is right. 
Westchester County, and all other coun¬ 
ties in the State of New York where 
sheep are grown should have a growers’ 
association. That question had been agi¬ 
tated by the sheepmen of Albany County 
for some time, and through the efforts of 
our energetic Farm Bureau manager, H. 
E. Crouch, a few of the sheepmen met at 
Albany on Jan. 15 last and formed an as¬ 
sociation. On July 3 a contract was 
signed with John E. McMurtry & Co. of 
New York to handle our wool at 69c flat 
on delivery. On July 9 wool was deliv¬ 
ered and graded at Albany, 14,000 lbs. for 
Albany County and 4.000 lbs. for Greene 
County, which county joined in the sale 
by request of Mr. Gilbert, County Farm 
Bureau Agent for Greene County. Al¬ 
bany County feels a just pride in the fact 
that all wools delivered graded one-fourth 
and three-eighths blood for the entire lot. 
Our association was formed so late in 
the season that many growers had sold or 
contracted to sell to local buyers for 65 to 
68c per lb. Our contract was for 69c on 
delivery, subject to adjustment on the 
Government scoured wool basis. On Oct. 
5 I received check on adjustment basis 
which made the amount received by the 
growers 75 and 77c net, making 7 to 12c 
per lb. above local buyers’ prices. There 
are 200 sheep breeders in Albany County, 
and we hope to make better membership 
next year. J. w. cowan. 
President, Albany County, N. Y., 
Sheep Breeders’ Association. 
Choice Ayrshire Sold 
The 19-months-old Ayrshire heifer Janet 
Armour 47619 has been sold to Samuel 
Davis by James B. Lawrence, of Genesee 
Co., N. Y. The price paid was $2,000. 
This heifer’s paternal granddam, Jean 
Armour, produced 20.176 pounds of milk 
and 912 pounds of butter on advanced 
regular test; at the advanced age of 14 
years she sold at auction for $4,000. 
Jean Armour’s dam, Sara 2d, was offi¬ 
cially announced by the Canadian govern¬ 
ment as having won more butter tests 
than any other living cow in the world. 
And Jean Armour’s daughter, Jean Ar¬ 
mour 3d, even eclipsed her mother’s rec¬ 
January 11, 1919 
ord when in the advanced register test 
she produced 21,938 pounds of milk and 
1,003 pounds of butter, and sold at auc¬ 
tion for $3,500. 
Control of Hog Cholera in Massachusetts 
Our association lias been instrumental 
in securing the reduction to four weeks 
from six of the quarantine on hogs which 
have been double treated for cholera. Our 
State Department of Animal Industry is 
the foremost in the country in percentage 
of hogs treated. Of the 112,000 hogs in 
the State, over 51,000 have been treated, 
with a loss in non-infected herds of less 
than one per cent. In contrast with 
other States Massachusetts is proud of 
its Department and our hog men are on 
the best of terms with the staff. 
XI. C. BARTON. 
Massachusetts Swine Breeders’ Asso¬ 
ciation. 
Coming Live Stock Sales 
Feb. 4-5—Holsteins, Purebred Live 
Stock Sales Co., Brattleboro, Yt. 
April 1-2—Holsteins, Purebred Live 
Stock Sales Co., Brattleboro, Yt. 
Jan. 8-10—Ohio Shorthorn Breeders’ 
Association, Shorthorns, Columbus, O.; 
P. G. Ross, sales manager. 
Fob. 18-21—Shorthorn Congress Show 
and Sale, Chicago, Ill.; F. W. Harding, 
manager. 
March 7—W. C. McGavoc-k, Duroc- 
Jerseys, Mt. Pulaski, Ill. 
There’s No Other Calf Meal 
“Just As Good” 
I T is not surprising that thou- 
sandsof farmersand dairymen have 
stopped using milk in raising their 
calves. Thorough tests have proved conclusively that 
they can raise healthy, vigorous, well-developed calves 
toearly maturity on BLATCHFORD’S CALF MEAL 
at less than half of what it costs them to use milk. 
Blatchford’s 
Calf Meal 
is a complete milk substitute con¬ 
taining in correct proportions all the food 
elements necessary for the proper de¬ 
velopment of the calf. 
There is nothing “just as good” as 
BLATCHFORD’S. It is the original complete milk 
substitute. Has been used successfully in America 
for 38 years. More calves are raised on Blatchford’s 
than on all other calf meals combined. 
In the United States alone 
more than 1,000,000 calves 
were raised on Blatchford’s 
Calf Meal last year. 
Whether you are raising heifer calves 
for your dairy herd, or raising beef, you need 
BLATCHFORD’S CALF MEAL. It means better 
calves and bigger profits. It means earlier matur¬ 
ity, it means that you can sell your milk at a 
profit instead of using it for feeding purposes. 
Get It At Your Dealer’s! 
Contains the necessary 
elements to reproduce 
the feeding value of the 
butter-fats of whole milk. 
Wvitf* (g\v “How to Raise the Finest Calves With Little or No 
¥V rite __ Milk.” If you have been feeding your calves milk 
you should be sure to read this interesting booklet. Sent free of charge. Just 
send a post card asking for it. Write today to 
In Business More Than 118 Years 
Dept. 4781 —Waukegan, 111. 
BLATCHFORD CALF MEAL CO. 
We also have interesting literature that may be had free for the asking on Blatchford’s Pig Meal, 
Lamb Meal, Colt Meal, Milk Mash, Egg Mash, Laying Mash. Just ask for what you want. Write at once. 
