122 
<Ihe RURAL. NEW-YORKER 
February 1, 1910 
The World’s Greatest 
Cream Saver 
All over the world creamerymen, big milk concerns, dairy authori¬ 
ties and cow owners who have special opportunity for judging the worth 
of cream separators have for years recognized the superior skimming and 
all-around efficiency of the De Laval. 
That's why 98% of the plants throughout the world separating 
large quantities of milk use the De Laval. It skims so much closer that 
they can’t afford to use any other machine. 
That’s why 2,325,000 De Lavals are in daily use, more than all 
other makes combined. 
Not only is the De Laval the greatest cream saver but it turns 
easier, is easier to wash, has the larger capacity and greater durability than 
any other separator. 
The more you know about cream separators the more certain 
you are to buy a De Laval. 
Order your De Laval now and let it begin saving cream 
for you right away. Remember that a De Laval may be 
bought for cash or on such liberal terms as to save its 
own cost. Sae the local De Laval agent, or, if you don’t 
know him, write to the nearest De Laval office as below 
THE DE LAVAL SEPARATOR CO. 
165 BROADWAY, New York 29 E. Madison St., Chicago 
OVER 2,325,000 DE LAVALS IN DAILY USE THE WORLD OVER 
Galvanized— 1 JL Roofing Products 
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AMERICAN SHEET AND TIN PLATE COMPANY, Frick Bldg., Pittsburgh, Pa.- 
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* _ 
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PULLFORD COMPANY, Box C48 
Telephone No. 84 Walton Heights, QUINCY, ILLINOIS 
Milk and Butter 
Management of Family Cow 
We bought a small farm, and would 
like to buy a cow to provide milk for our 
Summer guests. I do not know anything 
about cows, so could you give me some 
information as to quantity of feed and 
how to recognize a good milch cow? I 
heard that the Guernsey and the Jersey 
are both good cows, Which would you 
recommend? MRS. C. D. 
New York. 
For the purposes you mention I believe 
yon would be well satisfied with a good 
Guernsey or grade Guernsey cow. This 
cow should produce heavier than the Jer¬ 
sey and the milk is nearly as rich and 
has more color, always sure to please. I 
would suggest that you try to get a good 
farmer to secure a cow for you in your 
section. When possible, a cow should he 
bought on a basis of weighed milk record. 
If this is not available, look for a cow 
that does uot have a beefy appearance; 
one that has deep, well-sprung ribs, show¬ 
ing that she is a good feeder. The udder 
should be eveu in all four quarters, car¬ 
ried well out and up behind, aud well for¬ 
ward of the front teat. The udder should 
have a fairly firm texture and yet should 
uot be meaty. Look for large crooked 
milk veins on the belly of the cow. 
When the cow is not ou pasture she 
will need about 20 lbs. of hay a day; one 
pound of grain to each 314 lbs. of milk 
produced daily. A ration cau be made up 
by mixing together two parts, by weight, 
of bran or ground oats, one part gluten 
feed aud oue part linseed oilmeal. Add 
1 lb. coarse fine salt to each 10 lbs. grain. 
This grain is mixed by simply dumping it 
into a pile ou the stable floor and shovel¬ 
ing it over a couple of times. When the 
cow is on pasture she will uot ueed grain 
until the pasture begins to dry up, when 
she should be put ou regular Winter 
ratiou. If you are to keep the cow 
through next Winter you will fiud it well 
to raise some mangel beets for her this 
Summer. H. F. J. 
Using the Product of the Family Cow 
Whole Milk. —Much of the family 
cow’s product is used as whole milk ou 
the table and in cooking, and this is as it 
should bo. The value of milk as a food 
has been so often stated as to need no re¬ 
peating here. Family cow owners prob¬ 
ably realize the value of milk in the diet 
better than any other class of consumers, 
or in many cases they would not be keep¬ 
ing the cow. The average per capita con¬ 
sumption of milk in the United States is 
conceded to he about a pint a day. Re- 
j cent investigation among a group of farm¬ 
ers producing market milk showed the 
average per capita consumption in their 
families to bo 1.3 pints daily.. Families 
owning a family cow should hit an aver¬ 
age of 114 pints to a quart per capita a 
day. When old bossy is at her best the 
average family is unable to keep up with 
her, and various methods of disposing of 
her surplus product is resorted to. Fre¬ 
quently arrangements are made whereby 
the extra milk is sold to the neighbors. 
This is an admirable method for the 
owner who likes to reap a few dollars 
from his cow and does not care to indulge 
in the manufacture of various homemade 
dairy products. 
About Handling Milk.— The success 
of the family cow proposition depends.to 
some extent on how the milk agrees with 
everybody, and on how much milk is wast¬ 
ed by spoiling. In handling milk from 
the time it is drawn from the udder until 
it is consumed oue should ever be mindful 
of the fact that there are three things 
that affect the real fitness of the milk for 
use. These three factors are cleanliness, 
bacterial contamination and cooling and 
holding temperature. Most of the actual 
dirt found in a sample of milk gets in 
during the milking process. To he sure, 
it may be strained out afterwards, hut that 
is not a remedy. The damage is done. 
Not only may the flavor of the milk be 
affected, hut numbers of undesirable or¬ 
ganisms, notably those that develop gas. 
gain entrance, and this makes the milk 
dangerous to use. particularly for baby, 
and it is rendered useless for cheese¬ 
making. Keep the udder and flanks of 
the cow free from loose dirt by using a 
stiff brush, and wipe the udder with a 
clean, damp cloth before milking. 
Cleanliness Needed. —It has quite 
recently been found that the principal 
source of all bacteria that get into milk, 
particularly those that cause milk to sour, 
gain entrance from unsterile utensils with 
which the milk comes in contact. This 
means that all utensils should be thor¬ 
oughly washed with a brush—not a rag. 
After washing they should be rinsed in 
boiling water and lning up to dry. Wip¬ 
ing should not he practiced, as it spoils 
the good of the scalding. Care should he 
taken to have the water so. hot that the 
hand cannot be borne in it. There is 
frequently a great difference in the length 
of time two different persons will keep 
milk from the same milking sweet. This 
is due in part to a difference in the clean¬ 
liness of the utensils. The “customers” 
buying the milk of neighbors’ cows should 
be sure that the container in which they 
carry the milk is clean and sterile. In 
the smaller towns where the milkman 
peddles considerable dipped milk the dif¬ 
ference in cleanliness of some of the pitch¬ 
ers, pails, etc., that are set out on the step 
to receive the milk is most noticeable. 
Cooling Milk. —The rapidity of cool¬ 
ing and the temperature to which milk is 
cooled and held are the most important 
factors in keeping milk sweet. The warm 
milk from the cow should be cooled at 
once by setting in a tub or tank of water. 
Ice should be used in Summer, or the 
water should be changed frequently until 
the milk is cooled. Air is a poor cooling 
medium, and except in cold weather can¬ 
not be expected to cool milk properly and 
keep it cold. After the. milk is cooled it 
may be set, properly protected, in the ice¬ 
box, but, under no condition, at room tem¬ 
perature. Care should be taken that milk 
or milk utensils used by the family, espe¬ 
cially the baby, be kept out of the sick¬ 
room. Unless absolutely necessary, one 
caring for the sick should not handle the 
milk utensils, and then only with the most 
strict precautions. h. f. judkins. 
Bitter Cream 
We are making our own butter, and 
have found lately that the cream, just as 
soon as it is taken off the milk, is bitter. 
Cow has middlings, some bran and hay. 
We cannot explain what is going wrong, 
and, needless to say, our butter is prac¬ 
tically always bad. What is the cause? 
Rockland Co., N. Y. h. 
The cause of your bitter cream may he 
that the cow is in an advanced stage of 
lactation. Cases like this are frequent in 
the one and two-cow dairies where cows 
have been milking for some time. The 
trouble is not remedied until the cow 
freshens again. 
It is barely possible that it may be due 
to bacterial growth after the milk is 
drawn from the cow. You could test this, 
out by heating a small amount of milk in 
a double boiler, bring the temperature to 
142° F. and hold it there for 30 minutes, 
then cool and set for the cream to rise. 
Keep milk stirred during heating and 
wateh it closely so it does not go over 
145° F. If it gets hotter the cream will 
not rise completely. A better grain ra¬ 
tiou for your cow would be a mixture of 
two parts bran, one part oilmeal, one- 
half part cottonseed meal and one part 
gluten feed. Use one pound salt to each 
100 pounds of the mixture. 
Foamy Cream 
You seem to he a clearing house for 
rural troubles, so I ask you why our 
cream, for three successive weeks, has re¬ 
fused to make butter. The clmrn was 
scalded out and cream warmed to G2 
degrees. It all turned to foam. Hours of 
churning did no good. e. f. 
Sandy Springs, Md. 
The information you give is rather 
meagre for me to reply in a manner that 
would perhaps he of the greatest benefit 
to you. I should judge that yon were 
trying to churn a rather sweet and thin 
cream, possibly from a cow or small group 
of cows that are nearly dry. The foam¬ 
ing would indicate this. If you are not 
using a separator so you can increase the 
richness of your cream, there remain two 
things you can try. One is to ripen the 
cream until it tastes sour, and then churn 
at a little higher temperature. The other 
is to keep the cream sweet, and the day 
before churning set the vessel containing it 
in a larger vessel of water over the fire. 
Pasteurize the cream by heating it to 145 
degrees and holding there for 20 minutes. 
Cool the cream to the churning tempera- 
ture, hold it over night, and T am quite 
sure churning will proceed without diffi¬ 
culty. Be sure to stir the cream fre¬ 
quently during the heating and cooling 
processes. _ h. f. j. 
Ration for Guernsey 
Will you balance a ration for Guernsey 
cows with what feed I have and can buy? 
I have good corn silage with a fair per¬ 
centage of grain in it, and mixed hay of 
clover and Timothy. I have a limited 
amount of oats and corn on the ear to 
grind, and after that is all ground can 
buy all kinds of grain from a local mill. 
I am now feeding equal parts of wheat 
feed, oilmeal, gluten feed aud cottonseed 
meal. A. E. o 
New York. 
Feed about 30 lbs. of silage per head 
per day and all the hay the cows will 
clean up. Make the grain ratiou prac¬ 
tically the same as you are feeding, two 
parts ground corn aud oats, one part oil¬ 
meal, one part cottonseed meal and one 
part gluten feed. After corn and oats 
are gone substitute two parts wheat bran 
or mixed feed. Add a pound of salt to 
each 100 lbs. of feed when making up the 
ration. Feed grain at rate of 1 lb. to 3 
to 314 lbs. of milk produced daily. 
II. F. J 
