190 
<Ihe RURAL NEW-YORKER 
< J/ic Greatest Hour 
of the Dairu Farmer 
N OW that the war is over, the farmer's 
responsibility and opportunity are 
greater than ever—for the American 
farmer and dairyman must literally feed 
the world. It means greater production and 
getting the most out of that production. Waste 
is as unpatriotic now as* it was*, during the war. 
But there is many a farmer who would not think 
of planting a hundred rows of corn and only 
harvesting 95 rows, who is now using a fixed 
feed separator and wasting a good part of his 
butterfat through turning under speed. Even 
tho the proper separating speed is marked on the 
handle, tests show that 95 per cent of all separa¬ 
tors are turned below speed. If you turn a 
Sharpies Suction-feed Separator below speed, 
you skim clean iustr. the same due to the 
patented suction feed. No other separator has 
this, principle. 
SHARPLES 
-s SUCTION-FEED q 
Cream separator 
**Shims Clean at Any Speed * 
Sharpies is the pioneer American Separator—invented, 
perfected and preferred in America. It is the product of 
the greatest factory of its kind in the United States and 
all American owned. Write for the interesting, profitable 
Sharpies story and Sharpies Book of Old Songs. It s free. 
Address nearest office, Dept. 12 
“ There are no substitutes for dairy foods ” 
The Sharples Separator Co.,West Chester, Pa 
Sharpies Milker— the ONLY Milker with a Squeeze 
BRANCHES: 
CHICAGO 
SAN FRANCISCO 
TORONTO 
DC-83 
Shear With Machine 
Old ways of shearing leave too much wool on the 
sheep. Wool is scare and commends high prices. 
Buy that sheep shearing machine NOW—they’re 
going to be scarce tills season. Get a Stewart 
No. 9 Ball Bearing Machine with 4 sets of knives. 
Costs only $14. You'll more than save that much 
in wool. Order now. Or send for 1919 catalog. 
CHICAGO FLEXIBLE SHAFT COMPANY 
Dept. 141, 12th St. and Central Ave., Chicago, Ill. 
WELL 
WELL DR r%' s NG 
Own a machine of your own. Cash or easy 
terms. Many styles and sizes for all purposes. 
IVrife for Circular 
WILLIAMS BROS., 432 W. State St., Ithaca, N. T. 
WILSON CELEBRATED MILLS 
No. 1 Mil! for grinding Dry 
Bonon, Oyster Shells, Grit and 
Grain for poultry. 
Phosphate Mills, Green Bono 
and Clover Cutters, Food 
Mixers for Poultry Feeding, 
Mills of all sizes for all pur¬ 
poses. Hand and power. 
Writo for illustrated Cata¬ 
logue and prices. 
WILSON BROS. 
Box 5 Easton, Pa. 
Hand Books on Patents, Trade Marks, etc., 
sent free. Our 70 years of experience, 
efficient service, and fair dealing, assure 
fullest value and protection to tho inventor. 
Patents procured through us receive free 
notice in Scientific American. 
MUNN & CO., 617 Woolworth Bldg., N. Y. 
Washington Office, 01 7 F St., Washington,D. C. 
USE N AT CO DRAIN TILE 
Farm drainage demands durable tile. Our drain tile are madeof the 
l best Ohio clay, thoroughly hard burned —everlasting. You don’t 
7 have to dig ’em up to be replaced every few years Write for prices. 
Sold in carload lots. We are also manufacturers of the famous 
NATCO Silo, NATCO Corn Crib, NATCO Building Tile and NATCO 
Sewer Pipe. Send for the new edition of our book,“Natcoon the Farm”. 
National Fire Proofing Company, 1121 Fulton Building, Pittsburgh, Pa. 
Hints to Amateur Home Butter-makers 
Butter-making in homes has become 
nearly a lost art. This is explained by 
the fact that to produce a first-class qual¬ 
ity of butter is a rather long process, re-_ 
quiring more or less constant care, from 
the milking of the cow to the delivery of 
the finished product upon the market. Ab¬ 
solute cleanliness and painstaking in 
every particular are necessary. And yet, 
if anyone is really anxious and willing to 
do the work, he or she may learn to make 
good butter. It is easy and simple if all 
the rules and principles are observed. 
Generally the work of several people en¬ 
ters into 'the operation, and not everyone 
is willing to take the proper pains to have 
his part of the work carefully done. 
Things which have their influence upon 
the quality of the butter are the cleanli¬ 
ness of the milk, the separator and all 
other utensils, the care of the cream, the 
churning, working and packing of the but¬ 
ter. 
A farmer who is producing 300 quarts 
of milk daily, and who, on account of the 
League strike, ceased to ship milk, was 
heard to say: “I could not make a pound 
of butter fit to eat, and neither could my 
wife.” This same farmer invested and 
helped install a community plant, where 
milk is now being converted into cheese 
and butter by experts. A few suggestions 
may be helpful to those who own small 
dairies and who, during the recent milk 
crisis, had no other recourse than making 
butter. 
The theory is as follows: Run warm, 
sweet milk through a cream separator. 
Take the sweet, warm cream thus ob¬ 
tained and cool it as quickly as possible to 
fiO 0 or below, but do not freeze it. Keep 
it cool, adding cool, sweet cream each time 
it is separated, until enough to churn is 
obtained. It should be churned every five 
or six days, and oftener is better. Grad¬ 
ually warm the cold sweet cream to about 
80° or 70° F. and keep it at that tem¬ 
perature until it becomes sour and thick. 
Then churn. Draw off the buttermilk 
from the butter and wash the butter three 
times in clear water about <0° tempera¬ 
ture. The last water should come away 
clear. Salt, about one and one-viird 
ounces per pound. Work at once the salt 
well through the butter in a wooden bowl 
with a wooden ladle. Pack in clean jars. 
Cover with parchment paper and tie other 
paper over the top of the jars. Place in 
a cold cellar and market about once a 
week. If it is desired to keep it several 
weeks, or even months, immerse it in a 
larger jar of clean brine, so the butter 
will be kept from the air, with plenty of 
brine around it and over it. 
We run cream from the separator into 
a clean milk pail, then we set the pail into 
a tank or large dishpan filled with cold 
water. When the cream is cold we pour 
it into a 40-quart milk can. Our churn 
will hold perhaps SO quarts or more. We 
never churn more than 40 quarts of thick 
cream at once, as it swells in the churn 
while churning. We keep the cream can 
in the cellar until it. is nearly full; then 
we warm it by setting it into a large dish- 
pan and pouring warm water into the 
pan, stirring the cream constantly with a 
wooden paddle which reaches to the bot¬ 
tom of the can. We always stir the cream 
each time a fresh mess is added. Keep 
changing the warm water, rather than 
use water near the boiling point. We 
keep the can of cream upon a wooden box 
iu our warm living rooms from the time it 
is warmed until it is ready to churn. 
Tho box raises the can from the cold cur¬ 
rents of air near the floor. 
The churn and butter bowl have to he 
wetted with boiling water and then cooled 
before using. This wetting prevents 
cream from sticking to the wood. Putter 
color is added when the cream is in the 
churn, just before beginning to churn. 
If the cream should go much below 68° it 
might be warmed again just before churn¬ 
ing, but it is apt to impair the flavor of 
the butter slightly. Cover cream in the 
can to keep out dust, with a thin cheese¬ 
cloth only. 
It is a knack to work the salt into but¬ 
ter with a wooden ladle. Some people 
think it easier to salt the clean washed 
butter iu the churn. The separator and 
all milk utensils must he washed and 
scalded at least once each day, and in 
Summer twice each day. 
February 1, 1919 
The food a cow eats, especially cab¬ 
bage, affects the flavor of butter. Some 
people believe that the scent of cooking 
onions, turnips, etc., in the kitchen, is ab¬ 
sorbed by cream standing in the same 
room. 
When we realize the extra work, re¬ 
sponsibility and attention to innumerable 
details which are required to produce a 
butter which will score 90 per cent or 
more, we can understand why so much un¬ 
palatable butter is upon the market and 
why so few people care to make butter in 
their homes. But no substitute can he 
compared either in food value or taste, 
with good butter. It is to be hoped that 
conditions may so change that butter will 
not be a food of the past, but that good 
butter will be more plentiful in market 
and be more generally consumed. 
HOME BUTTER-MAKER. 
Notes on Curing Meat 
I notice on page 34 a contribution by 
M. A. Brown of Bristol County, Mass., 
stating that on page 1322 I recommend 
the use of 10 pounds of salt to 100 pounds 
of meat in curing hams and bacons, but 
he fail?, however, to state that the for¬ 
mula also contains 2 1 /i pounds of brown 
sugar and two ounces of saltpeter. 
We have found in our experimental 
work that it is unnecessary to turn hams 
anr. Dacops in the brine pickle so long as 
the ine uients are thoroughly dissolved 
and .jC pickle thoroughly stirred to cover 
the meat during the process. The for¬ 
mulas given from time to time have been 
used for the past 15 or 20 years iu a 
large packing-house in this country and 
are those that have proven most satis¬ 
factory in the trade and therefore would 
seem to indicate that they please the 
palate of the average consumer. 
In regard to curing and smoking hams 
and bacons, will say that we have found 
that in the brine curing method, about 
four weeks is the most desirable length 
of time for pickling average bacons, while 
heavy bacons might well be left in the 
pickle for six weeks. Hams weighing 10 
pounds or under are thoroughly cured in 
eight weeks, while heavier hams require 
a longer length of time according to their 
weight. 
In the smoking process, the different 
sizes of hams and bacons smoke in the 
same length of time. Factors that in¬ 
fluence the rapidity of smoking are the 
kind of fuel used, type of smoke-house 
and the teripr condition of the meat 
when the smoking begins. In order to 
smoke meat rapidly it is necessary to 
have a low fire of some green hard wood, 
preferably hickory, that gives off a dense 
sweet smoke with very little fire. The 
smoke-house should be so constructed that 
the smoke bangs about the meat and does 
not iniss out of the smoke-house rapidly 
and the meat should be hung up to dry 
at least a day after being taken from the 
pickle, so that the surface may be fairly 
dry at the time smoking begins. 
K. J. SEULKE. 
Sores on Teats 
1. Two of my cows have a sore on the 
end of one of their teats which heals over 
and at each milking it is necessary to 
break this open. 2. One of the cows has 
a very badly swollen quarter and milks 
thick stringy milk. 3. The other one does 
not give thick milk, but her quarter is 
somewhat enlarged, and they both milk 
hard. One is a two-year-old, milking 
about 25 pounds per day, fresh last 
March. The other is a six-year-old cow, 
milking about 40 pounds per day, fresh in 
July. Both are Ilolsteins. They are fed 
a grain mixture as follows: 200 pounds 
bran, 200 pounds distillers’ grains, 100 
pounds ground oats, 100 pounds corn- 
meal, 100 pounds linseed, 100 pounds glu¬ 
ten, 100 pounds cottonseed. 9 pounds salt. 
In addition to this they receive about 35 
pounds corn silage containing a large 
amount of nearly ripe corn, and hay, 
mostly Timothy. 4 Also have a cow with 
a quarter which did not develop when 
she freshened; gives a little- milk out of 
it. Cany anything be done for it? 
Pennsylvania. A. F. S. 
1. Twice daily immerse the sore teats 
in hot water containing all the boric acid 
it will dissolve. Then apply glycerite of 
tannin to the sores and insert a clean, 
smooth clove as a teat plug. _ 2. Purulent 
mammitis is present and is incurable. 
Isolate the cow and fatten her for the 
butcher. 3. Use a sterilized dilator of 
the glove stretcher pattern to enlarge the 
ducts of the teats and milk three times a 
day. Every other day rub iodine oint¬ 
ment into tiie swollen udder. Lessen rich 
feed. 4. Dry off the milk section in that 
quarter as it cannot be made profitable 
in amount. A- s. A. 
