64 
■Uhc RURAL NEW-YORKER 
Cream with Rancid Taste 
I have a Guernsey cow six years old, 
and for the past three months the cream 
is very rancid; when the butter is made 
it cannot be used. I have been feeding 
her three quarts of grain, consisting of 
bran, cornmeal and Alfalfa meal; also 
one peck of mangels and carrots mixed, 
twice a day. She will freshen in March. 
Can you suggest a remedy, and do you 
think*feeding the mangels and carrots has 
anything to do with it? «• d. s. 
Connecticut. 
One thing is certain; nothing you are 
feeding causes the rancid flavor.. Fre¬ 
quently a cow that has been, milking for 
some time gives milk that is abnormal, 
and hence the cream is abnormal. The 
trouble is not remedied until the cow 
freshens. If you note that the cream has 
this flavor as soon as separated from the 
milk, the cow is probably responsible.' If, 
however, the flavor is truly rancid, it 
would seem that you are holding the 
cream too long and at too high a teuipera- 
turc before churning it. If cow is to 
freshen in March, her production must be 
getting small by this time. This may 
necessitate the use of a small glass churn 
to churn the cream as frequently as it 
should be churned. If the cream just 
after separating does not have the rancid 
flavor, you can be sure that it is a matter 
of age. h. f. j. 
Dairy Ration 
Will you give me a good dairy ration? 
I am shipping milk to Providence and get¬ 
ting 93%c for 10 qts. now. 1 have oat 
hay, corn fodder, oat straw and hay, not 
very good; must buy all grain, and can 
get any kind I want. M. L. 
Connecticut. 
Get cows to eat all roughage possible 
by giving a feed of hay in morning and 
afternoon. At noon cows may have ac¬ 
cess to straw which they will pick over, 
and after supper give some corn stalks. 
Do not give too much at once. Make up 
a grain ration of two parts wheat bran, 
two parts cottonseed meal and one part 
gluten feed and one part linseed oilineal. 
Add 1 lb. salt to each 100 lbs. feed. 
n. F. j. 
“Feeds and Feeding,” a book which you 
can get from this oilice, price $2.50. We 
then start out with the roughage at hand, 
knowing that if no silage is available the 
cows will eat 20 to 30 pounds dry rough- 
age daily. If silage is at hand, figure 30 
to 40 pounds per head per day and 10 to 
15 pounds of hay. 
Head up three columns ns follows: 
Lbs. Feed 
20 mixed hay. 
2 cottonseed meal.. 
2 bran . 
1 gluten feed. 
1 oil meal••••«••• 
1 hominy 
Lbs. 
Digestible 
Protein 
Nutrients 
.860 
10.06 
.632 
1.496 
.25 
1.218 
.210 
.907 
.302 
.779 
2.260 
14.460 
.07 
.846 
2.330 
15.306 
Lbs. Total 
It is impossible exactly to balance a ra¬ 
tion for these cows where corn fodder and 
tion for these cows where corn fodder and $2 cwt< and gvoun( i Alfalfa raea 
Timothy is the only roughage, since they | 2 (;o cw < . How much of this ration i 
are so low in protein, but so high in car- ^ f(i(1 p 0U nd of milk? 2. Will 
bohydrates and hence total digestible nil- ;|dv : se me ()11 | lomc butter-making' 
____ _..igestible 
trients. I therefore chose mixed hay to 
show how the problem is worked. A 
study of various feeds reveals the funda¬ 
mental fact that some are low, and some 
are high in protein. •Noting that the 
mixed hay is comparatively low, I started 
out with 2 lbs. cottonseed meal, our high 
protein concentrate next I added 2 lbs. 
of bran, largely to supply some bulk to the 
ration; followed this with 1 lb. each of 
gluten feed and oil meal, two more high 
protein feeds. By glancing over my figures 
I note I have the requirement nearly sup¬ 
plied, and upon adding I have 2.260 lbs. 
protein and 14.46 lbs. total digestible nu¬ 
trients, as against 2.312 and 35.13 the 
requirement. It now appears that feed 
low in protein but high in total digestible 
nutrients is necessary to meet these fig- 
pres, so hominy is chosen. This gives a 
result almost exactly like the require- 
ment. . , , , , 
To summarize, the figuring of balanced 
rations is (1) simply a matter of having 
tables at. hand, showing the requirements 
and analyses of the various feeds; (2) 
the knowledge that some feeds are high 
and some low in protein, that some are 
bulky, some heavy and some palatable 
and other not so palatable. It is there¬ 
fore simply a case of juggling figures un¬ 
til the requirement is reached. 
While you cannot make an exact bal¬ 
ance with*your roughage, you can improve 
your grain ration by making it two parts 
cottonseed meal, one part gluten, one part 
oilineal and two parts ground oats, and 
feeding at rate of a pound to 3% lbs. 
milk produced daily. n. F. J. 
Dairy Ration; Butter-making 
1. I have a good Holstein cow that 
gives 16 quarts of milk a day. Our rough- 
age consists of mixed clover hay and corn 
stover, which is limited, and we would 
like to make up the deficiency in grain. 
Will you give me a balanced ration from 
the list of grains which can be obtained 
at the local markets? Also middlings at 
nl at 
shall 
you 
advise me on home butter-making l I 
skim the milk, as we have no separator, 
and would like the best methods to obtain 
first-class butter. J- 11 • K. 
Poland, Ohio. 
1. Feed cow two feeds of hay and one 
of straw daily. Make the ration two 
parts Alfalfa meal or bran, one part mid¬ 
dlings, one part oil meal, one part cotton¬ 
seed meal; add one pound salt to each 
3(X> pounds feed when mixing ration. 
2. During cold weather you can get 
good results by hand-skimming the milk. 
As fast as cream is skimmed off into 
cream pail, the pail of cream should be 
kept cold so cream will not sour. For 
very best results get a cedar cylinder 
churn and churn cream twice a week. 
Churn at least once a week at any rate. 
If vou like a high-flavored butter set 
January 11, 1019 
cream at 70 to 75 degrees F. for 32 to lb 
hours before churning. Do not let. it get 
too sour, but just enough so as it begins 
to taste sour. Cool to about 60 degrees 
F. and churn. Wash butter thoroughly 
in two waters. The temperature of the 
wash water should be about that of the 
buttermilk. Salt at rate of ounce to the 
pound and in the absence of worker, place 
butter in wooden bowl and work salt in 
with paddles. 
If you want to make a sweet cream 
butter, always pasteurize the cream in a 
vessel of water, heating cream to 145 de¬ 
grees F. and holding for 30 minutes, then 
cooling and churning after cream is thor¬ 
oughly chilled. Stir cream frequently 
during heating and holding process. This 
makes a mild-flavored butter that keeps 
well. Do not try to churn sweet raw 
cream, as it takes too long and butter¬ 
milk will test high. H. F. J. 
Crumbly Butter 
My butter sometimes gathers in little 
lumps and will not work together in a 
roll, but remains like crumbly bread. The 
more it is worked the more crumbly it 
gets. I have but one cow, a Jersey, make 
from seven to eight pounds a week, be¬ 
sides cream for table. What is the cause 
and how can I remedy it? J. T. M. 
Pennsylvania. 
It would seem that the only possible 
cause for the crumbly condition of your 
butter at working time is that you use too 
cold wash water. It is possible that your 
thermometer, if one is used, does not reg¬ 
ister accurately. At this season wash wa¬ 
ter should, as a rule, be warmed to about 
60° F. Water as it comes from the aver¬ 
age well is too cold. 
“I see they have just dug up a corner 
stone of a library in Greece on which was 
inscribed ‘4000 B. C.,” remarked a stu¬ 
dent to a Scotchman. “What do you 
suppose it means?” “It canna mean bu’ 
one thing,” answered the Scot solemnly : 
“Before Carnegie.”—Credit lost. 
Increasing Protein 
Would you advise what you consider a 
good balanced ration for milk production? 
I have corn on cob to grind, feeding 
stalks and fairly good hay; can get cot¬ 
tonseed, gluten, linseed meal and dairy 
ration at nearby mill. I would as soon 
not use cottonseed if I could get a good 
ration without. E. J. c. 
New York. 
Your roughage is all low in protein, and 
so is corn and cob meal. It is impossible 
to get the protein necessary into the grain 
ration without drawing on cottonseed 
meal. Make it 206 lbs. corn and cob meal, 
200 lbs. cottonseed meal, 100 lbs. linseed 
oilmeal and 100 lbs. gluten feed. Add 1 
lb. coarse line salt for each 100 lbs. feed. 
II. F. J. 
Shrink in Milk 
We are feeding cows mixed feed an k 
hominy half and half, one pound to every 
3pounds of milk; Timothy hay at 
noon and cut corn fodder mornings and 
evenings, all they will eat. Yet they are 
going down in their milk since they are 
off pasture. Can you help us to better 
this? We have oats and corn. Can we 
have this ground and by adding other 
meal make our own ration? Can you ex¬ 
plain the method by which we can bal¬ 
ance our ration for our cows, as we are 
anticipating enlarging our dairy and want 
to feed intelligently? F. C. M. 
Ohio. 
There are two reasons why your cows 
have fallen off materially in milk flow 
since taking them from pasture. First, 
your roughage, Timothy hay and corn 
fodder, is not very palatable or nutritious, 
and there is no succulence in the ration, 
as the case with pasture grass, silage or 
roots, and second, the grain ration you 
are using is decidedly lacking in protein 
for the type of roughage you have. 
For average conditions a cow may be 
considered as weighing 1,000 pounds and 
giving 25 pounds of four per cent milk. 
This cow will require so much feed to 
maintain her body and so much more to 
produce milk. Feeding standards have 
been worked out in terras of digestible 
nutrients (i. e., protein, carbohydrates 
and fat) in feeds for cows varying in 
weight and giving milk of varying per 
cents of fat. For the 1,000-pound cow 
tiie figure is .70 pounds protein and 7.93 
pounds digestible nutrients for mainten¬ 
ance. A pound of four per cent milk re¬ 
quires .0045 pounds protein and .288 
pounds total digestible nutrients to pro¬ 
duce it; 25 pounds would therefore re¬ 
quire 1.612 pounds protein and 7.2 
pounds total digestible nutrients. This 
added to the maintenance requirement 
makes a total of 2.312 pounds protein and 
15.18 pounds of total digestible nutrients 
that must be fed to the cow daily. 
The next necessary thing is to have ait 
hand is a table showing the composition 
of various feeds in terms of digestible 
protein and total digestible nutrients. 
Such a table is . available ill Henry’s 
Cleveland Tractor 
The Cleveland Tractor does more than plow 
Your tractor, to be of real service and value to you, 
must do more than simply draw a plow. Plowing is only 
the beginning of what a tractor should be able to do. 
It should also be able to do everything else in the 
preparation of the seed bed—the discing and harrowing, 
the planting. And it should do these things in a way 
that will not injure the coming crop. 
The tractor should not only be able to draw the im 
piement easily, but it should not spoil the good work the 
implement has done. 
After the ground is broken. The Cleveland Tractor 
goes over it with the disc and the harrow, then goes 
over it with the seeder. 
The Cleveland rides on top of the seed bed; it does 
not sink into it and it does not pack the soil. 
The Cleveland ffoes over soft ground because it 
travels on its own endless tracks which it picks up and 
lays down as it goes along. 
These tracks have about 600 square inches of traction 
surface, so the pressure on the ground is only about five 
pounds to the square inch—therefore there is not enough 
weight on the ground at any one point to inflict damage. 
\Ve repeat. The Cleveland Tractor rides on top of 
the seed bed. It does not sink into it; therefore it does 
not have to wade or ivallow through it. 
And because it does not sink in, it does not have to 
push the dirt in front of it and pack it down in order to 
navigate. 
And because it is not obliged to push the earth in 
front of it and pack it down, the greatest possible amount 
of The Cleveland s power is available for accomplishing 
the work it has to do. 
This is one of the reasons why The Cleveland per¬ 
forms so much iCor\ on such a small amount of kerosene. 
These are but a few of 1 he Cleveland I ractor s 
many advantages. It is capable of performing almost end¬ 
less tasks in both tractive and stationary engine work. 
The Cleveland does its work. It does it well. It 
keeps on doing it. It is the tractor that does the work 
you want a tractor to do, in the way you want it done. 
jr 
Ar 
.. ■ t 
—r -— 
-•tell 
maa M 
^Cleveland Troctor Co. 19009 Euclid Ave„ Cleveland, Ohio 
The largest producer of crawler type tractors in the world 
