Iht RURAL NEW-YORKER 
237 
and are then mixed with the cream. 
Binder. —If it is desired, gelatine may 
also he used in the ice cream formula. 
The object of using it is to hold the in¬ 
gredients of the ice cream together and 
help in making a smoother product. Its 
use in the sherbets improves them won¬ 
derfully. If used in the ice cream for¬ 
mula. use at the same rate as given for 
the sherbet. 
Cooking in Ice Cream Making.— 
Whenever egg yolks are used in ice cream, 
the mixture, or part of it, at least, is 
cooked before freezing. In making choc¬ 
olate ice cream, take one ounce of cocoa 
per gallon. Mix cocoa and sugar dry and 
add water to make a stiff paste. Cook 
until a smooth syrup is formed. For cof¬ 
fee ice cream (one gallon) boil three 
ounces coffee in little water, add one tea¬ 
spoon burned sugar and cool before adding 
to mixture. 
Freezing the Mixture. —Strain the 
mixture into the freezer. The tempera¬ 
ture of the mixture should be below r 60 
degrees. Crush ice finely and pack freez¬ 
er with ice to about one-third the height 
of the freezing can. Add a layer of No. 
2 rock salt This is much better than 
coarse fine salt. Add alternate layers of 
ice and salt until the freezing can is cov¬ 
ered. Pour a half pint of lukewarm wa¬ 
ter over the ! ee and salt to start the for¬ 
mation of a brine. This makes it pos¬ 
sible to freeze a little more quickly. Turn 
freezer slowly, stopping for a minute at 
frequent intervals at first if the mixture 
was too warm when put into the freezer. 
This is to avoid danger of churning out 
some of the huttei fat and making a but¬ 
tery ice cream. When the freezer begins 
to turn hard it should be turned fast, as 
at this point the "swell” is obtained. Ice 
and salt should be added to keep the can 
covered. Stop turning when the ice 
cream has the consistency of sweetened 
condensed milk, remove dasher, draw out 
the brine, put plug in hole in cover of 
freezing can. Pack with ice and salt and 
cover with damp gunny sack to harden. 
An hour or two at least should always be 
allowed for the ice cream to harden be¬ 
fore serving. The idea that a freezer 
must be turned until John can turn it no 
longer, with Dad's foot holding the freezer 
down, is erroneous. When ice cream is 
frozen hard enough to serve properly im¬ 
mediately after freezing, most of the air 
that is whipped into the ice cream is 
whipped out again and the “swell’ re¬ 
duced. and much of the pleasure of mak- 
iug the ice cream, for John, at least, is 
taken away. ii. F. judkins. 
Dairy Ration for Michigan 
Will you compute for me the cheapest 
ration for the best production of milk 
from Holstein cows from the following 
feeds: Cottonseed meal (40 per cent), 
per ton : oats, home grown. 62 cents 
per bushel; barley, home grown, $1.75 
per 100 pounds; bran, with some mid¬ 
dlings in it. $33 per ton. I have plenty of 
good clover hay and can sell it for $18 
per ton and have lots of good silage 
(without ears). N. C. 
Michigan. 
Feed 35 to 40 pounds of silage per 
head per day. and all the clover hay cows 
will clean up at two or three feeds a 
day. A liberal consumption of this kind 
of hay will save you money on the grain 
bill. Make grain ration two parts ground 
oats, one part ground barley, one part 
middlings, and one and one-half parts cot¬ 
tonseed meal. Add 1 per cent salt to i .- 
tion when mixing it up. A pound of 
grain to four pounds of milk produced 
daily should satisfy the needs of the 
cows. This will make milk economically 
this Winter. H. r. j. 
Drying Off Cow 
How long should our family cow be dry 
before she becomes fresh ; also, how does 
one “dry up” a cow? MRS. F. c. 
Your cow should go dry from four to six 
weeks. The most common method of dry¬ 
ing up a cow is to lengthen the interval 
between milking by at first omitting one 
milking each day. After a few days the 
milk is drawn only once in two days. i:n- 
til the flow finally ceases. 
With high-producing cows that persist 
on giving milk up to time of calving it 
may be necessary about a month before 
calving time to cease grain feeding and 
feeds high in protein, such as clover or 
Alfalfa hay. and dry the cow off rather 
abruptly. When such a cow milks 10 lbs. 
a day or less, one can stop milking her 
without any harm to the cow. The udder 
will distend for a few days, but the milk 
formed will be absorbed and no trouble 
will result. II. F. j. 
Ration for Milch Cows 
Will you balance a ration for me from 
the following grains, to be used for feed¬ 
ing cows for milk production? Bran, 
wheat middlings, hominy meal, cottonseed 
meal, oil meal, salt. I am feeding corn 
fodder and mixed cow-pea, sorghum and 
crab-grass hay. which will soon be ex¬ 
hausted. and then will feed clover and 
Timothy mixed and fodder. T.et me have 
your opinion of adding ground oats to 
above grain. C. B. B. 
Kentucky. 
As I understand it. you have the feeds 
you mention on hand, and it is just a 
question of the proportion in which to 
mix them. Considering the roughage you 
will want to go light on hominy and mid¬ 
dlings in order to get the necessary pro¬ 
tein. Make it 200 lbs. bran. 100 each of 
hominy and middlings, 150 lbs. oil meal, 
150 lbs. cottonseed meal and one per cent 
salt. There is no advantage to be gained 
by adding oats to above ration. II. F. J. 
An Ohio Dairy Ration 
Will you furnish me a balanced ration 
for my cows? I have for roughage corn 
silage of good quality, but not rich in 
corn; and oat straw, and for grain, coiffi 
and oat chop, cottonseed meal, and oil- 
meal. All my cows have been freshened 
since November I. 1018. and are milking 
quite well. I am selling milk and have a 
mixed herd, Durhams, Holsteius and Jer¬ 
seys. f. L. c. 
Ohio. 
Make up a grain ration of 200 lbs. of 
corn and oat chop, 200 lbs. cottonseed 
meal, 100 lbs. linseed oilmeal and 100 lbs. 
of gluten feed. Add a pound of salt to 
each 100 lbs. of feed. Feed a pound of 
.grain to each 3*2 to 4 lbs. of milk pro¬ 
duced daily. u. f. j. 
Possible Garget 
* I have a Jersey cow, six years old ; she 
has been giving a good mess of milk all 
Summer. A week ago, when I strained 
the milk, it would not run through the 
strainer, so I put it back in the pail and 
I found the milk left in the strainer was 
slimy. I did not pay any attention to it 
the first time. Next time I milked it was 
the same way, only a little worse, so I 
did not use the milk. It has started to 
come bloody. I felt of the upper part of 
the teat and it was hard, so I rubbed it 
well and it seemed to come a little better. 
There is very little pus and blood now, 
but her udder on that side is very hard 
and the teat on the front side is not giving 
very much milk at all. when the two back 
ones are giving at least four to five quarts 
a day. She has a good appetite and cleans 
up everything that is put in front of her. 
For the last four days I have been giving 
her two quarts cornmeal and a tablespoon 
nf condition powder and a little salt. 
What is the trouble? a. h. h. 
Pennsylvania. 
If the cow’s trouble is caused by a 
bruise of the udder it is doubtless rem¬ 
edied by this time or can be by the appli¬ 
cation of hot lard and rubbing it in. It 
sounds, however, very much as though 
the cow was affected with garget. Try a 
dose of a pound of Epsom salts given as 
a drench in a quart to two quarts of wa¬ 
ter, and then give a teaspoon of salt¬ 
peter each day for three days, putting it 
in the grain feed. After this, if she does 
not show improvement, I should dry her 
off. In all probability the trouble will be 
gone when the cow freshens again. 
H. F. J. 
Ration for Family Cow 
I am contemplating purchasing a Jer¬ 
sey cow for our own use, so that we may 
have both butter and milk, and I should 
like to know just what particular feed I 
should use to obtain best results. The 
dealer from whom I expect to buy advises 
a five-quart mash morning and evening, 
made up as follows: Two quarts corn- 
meal, two quarts bran and one quart 
wheat middlings, either wet or dry. I 
have no roughage on the place and must 
buy everything I use until I can get corn¬ 
stalks next Fall. I am also told that Tim¬ 
othy hay is not good, but a good mixed 
hay is better and can be used for both 
horse and cow. There seems to be no 
clover or Alfalfa hay to be had in this 
neighborhood. I was looking at a very 
nice Jersey cow yesterday which is fresh 
about three weeks and gives about 11 
quarts good milk. For this cow the dealer 
asks $125. but upon examination and in¬ 
quiry I find that one of her teats is very 
small, and though it does not seem to be 
obstructed in any way, yet nearly all the 
milk is drawn from the other three teats, 
and only about a gill or half a glassful 
can be drawn from this fourth teat. In 
other respects the cow looks worth the 
money and perfectly healthy. Would you 
advise buying her, and is she worth the 
money ? j. b. 
New Jersey. 
I should say that $125 was too much to 
pay for a three-teated cow, or one that 
was practically so. Particularly would 
this be so if cow is well advanced in age. 
Eleven quarts of milk a day is not a par¬ 
ticularly large amount for even a Jersey 
cow to give when fresh. Alfalfa, clover 
and mixed clover and Timothy hay make 
the best hay for the dairy cow. Timothy 
is very poor indeed. I judge from your 
statement that you will be able to secure 
mixed hay only, and that with very little 
clover in it. Grain should be fed dry. It 
does not pay to moisten it. To feed with 
mixed hay. make up a grain ration of two 
parts, by weight, of bran, two parts cot¬ 
tonseed meal, one part linseed oilmeal and 
two parts dried beet pulp, if you can get 
it. Add 1 lb. coarse fine salt to each 100 
lbs. of feed. The mash you speak of is 
too low in protein. Feed" about a pound 
of grain to each 1VL> to two quarts of milk 
produced daily. h. f. j. 
Mbs. Sufleigh (who has been drawn) : 
“Oh, John ! How can I evade this ter¬ 
rible jury duty?” Mr. Sufleigh: “Tell 
the judge how long it takes you to make 
up your mind, and. if necessary, you can 
call on me for corroboration.”— Buffalo 
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