944 
< Ihe RURAL. NEW-YORKER 
June 7, 1919 
\ 
Churning Troubles 
Can you toll mo why my butter comes 
hard some days and other days it will bo 
so soft that 1 cannot handle it with any¬ 
thing but a spoon? The only way I have 
boon able to complete the operation when 
in this condition is to cool it with lots of 
cold water or sot it away in a cool place 
for an hour or two and then work the 
•buttermilk out with a paddle by hand. 
Most of the time it comes hard enough to 
work and mold right away. I have tried 
cold water and cold milk, and continued to 
churn for half an hour or more, but with¬ 
out effect. T have the milk from two 
cows, about 21 qts. per day. The morn¬ 
ing’s milk I put in glass jars and use as 
required through the day. but as my fam¬ 
ily object to seeing tin' chunks of cream 
floating on the coffee. I remove the heavy 
crust of cream from each jar as I use it. 
This cream is put into a glass jar on the 
pantrv window, and it will amount to a 
pint or more at each churning. The 
night’s milk I set for cream in pans .1(5 
hours before skimming. 1 churn every 
other day, early in the morning. T use a 
glass churn of about 4 qts capacity and 
operated by a crank. 1 skim the milk 
early every morning, and keep the cream 
in the churn. The churn is then set in a 
pan of warm water and heated to 60 de¬ 
grees Fahr. and then churned, anywhere 
from five to 20 minutes. I have a reliable 
dairy thermometer and have always been 
careful to beat to 58 or 00 degrees in 
Summer and from 04 to 06 degrees in 
Winter. Sometimes the pint of cream has 
been sour. 1 have tried by churning 
every day so as not to mix the cream, 
but it does not seem to make any differ¬ 
ence whether the cream is mixed sweet or 
sour; some davs it is hard and other days 
it is soft. Last Winter I had a quart 
preserve jar about two-thirds full of 
cream, and thought T would churn it in 
the jar, as I had many times before, by 
tipping the jar back and forth. The but¬ 
ter came in about L> minutes, and was 
hard, but did not seem to me to be as 
much as there should be. I poured out 
about a pint of buttermilk in another jar 
and set it on the window. About two 
hours after a member of my family, seeing 
the jar on the window, and having heard 
me say in the morning that I was going to 
churn it. took tin 1 jar and started to work ; 
in about five or six minutes he had as 
much butter as T had two hours before. 
Pennsylvania. MRS. l>. J. A. 
After reading your very complete de¬ 
scription of your churning trouble. T can 
sec only one possible cause why your but¬ 
ter should come soft sometimes and not 
others. Have you tried taking the tem¬ 
perature of the buttermilk when the but¬ 
ter comes? I am sure when the butter 
comes soft you will find temperature of 
buttermilk higher than when it comes 
hard, the higher temperature of course 
causing the difference. 11* note you state 
that j iu are always eyeful to have your 
churning temperature the same or very 
near it. This being the case, the two 
reasons that I think of that might cause 
a difference in the temperature of the 
buttermilk are the length of time the 
cream is held at churning temperature 
and the temperature of the room in 
which you churn. Cream does not. hold 
its temperature during churning if it has 
been warm prior to churning unless it is 
cooled and held for one hour at least, 
preferably longer. Since you use a glass 
churn, obviously the temperature of the 
room would have considerable influence 
on the temperature of the cream during 
churning. The fact that you state that 
it takes from five to 20 minutes to churn 
would- indicate that the temperature 
might vary from time to time. Of course 
the acidity of the cream would also affect 
the length of churning. n. F. J. 
Making Cottage Cheese 
Will you give instructions for the mak¬ 
ing of cottage cheese, the smooth, rich 
kind that is not gritty? I am new at 
dairy products and am anxious to make 
good cheese for market. I have followed 
many recipes, raising curd to certain 
temperature, etc., but all with the same 
result—gritty cheese that no one wants 
to buy. Is there such a thing as a cheese 
press ? F. R. 
Cottage cheese made by the rennet 
method possesses none of the undesirable 
properties of that made by heating the 
curd. To make the cheese by this method 
this equipment is necessary: good skim- 
milk, pail or can, wash boiler or steam 
attachment to sink for pasteurizing, 
starter, rennet extract or junket tablets, 
thermometer, draining cloth and draining 
rack, salt and package. Any amount of 
skim-milk can be used. Let us start out 
with 25 pounds: 
1. Pasteurize the milk by setting vessel 
in sink or wash boiler of hot water. Heat 
to 1 15 degrees F. and hold for 25 min¬ 
utes. stirring all the while to keep tem¬ 
perature even. Cool milk to 70 or 75 
degrees. 
2. Add one-fourth per cent (1 oz.) 
clean sour skim-milk and stir into milk. 
3. Add live drops of rennet extract or 
one-fourth of a junket tablet in a half 
glass of cold water before adding it to the 
milk. 
4. Let milk set at 70 to 75 degrees F. 
until a smooth, firm curd is formed with 
a little whey settled out around the sides. 
5. Make a draining rack by knocking 
the bottom out of a box and tacking on 
some one-lialf inch mesh galvanized wire 
or some narrow strips of lath about one- 
half inch apart. Spread a fairly heavy 
muslin (not ordinary cheesecloth, but 
something about as heavy as sheeting!, 
over the box and dump curd gently on to 
cloth. Let free whey escape and then 
bring corners of cloth together and put 
a board on top of cheese and apply pres¬ 
sure by putting on weight of some kind 
until cheese is dry enough to salt and 
pack. This whole draining process need 
last only about 45 minutes. Salt is then 
added to the rate of 1 oz. to 4 lbs. of 
cheese. Cheese would best be packed for 
market in the paper cups. A cheese press 
and other equipment can be bought from 
dealers in dairy supplies. u.F. .1. 
Keeping Calf on Cow 
Tn the case of a cow wanted for milk 
and butter, is it good practice not to milk 
her. but instead to allow the calf to suck 
even for a few weeks? Would not this 
course tend to injure the cow for dairy 
purposes. Would it not be better to milk 
two teats, first one side, then the other, 
and allow the calf two, or milk all and 
make the calf take her milk from a pail? 
Are not milch cows supposed to give more 
milk each than is needed by one calf? 
La Grange. Ky. F. E. A. 
As far as the milk production of your 
cow goes, it will not matter whether you 
take the calf from its mother after about 
two or three days or allow it to suck four 
or five weeks. If you arc* going to veal 
the calf at five weeks of age it would do 
better if you lot it suck its dam for this 
length of time. On the other hand, if you 
are going to raise the calf, it is better to 
take it from its mother after two or three 
days, principally because it will be easier 
to get it to drink then than later, and be¬ 
cause you can control the amount the calf 
gets better. A good cow will give more 
milk than the calf will take. Simply let 
the calf gets its fill and then strip the cow 
by hand. If this stripping is not done a 
shrink in milk flow will result. A young 
calf that is being raised should have 6 to 
10 lbs. of milk a day. according to size of 
calf, fed in three feeds, from bucket. 
ir. f. j. 
Guernsey Cattle Club 
The forty-second annual meeting of the 
American Guernsey Cattle Club was held 
in New York May 14. about 200 members 
attending. 
'Phe secretary reported that registra¬ 
tion of cows and bulls during the year 
101S-10 totaled 16.281, an increase of five 
per cent over the registrations made during 
the previous fiscal year. The transfers 
totaled 16,158, a gain of 0.3 per cent 
over last year. A total of 9.208 transfers 
were recorded during the last six months 
of the fiscal year, and only (5.860 were 
recorded during the first six months; 270 
cattle were reported- from the Channel 
Islands during the year, and large im¬ 
portations are now being made. 
A total of 1.022 advanced register cer¬ 
tificates were written and 1.220 cows 
were reported as being under test. In 
the fiscal year 1317-18. 1.267 advanced 
register certificates were recorded, but on 
May 1. 1018, 1,158 cows were under test. 
The slight decrease in advanced register 
work during the last year is the natural 
result of difficulties in the labor and 
feed situation, but the rapidity and zeal 
with which the breeders are again taking 
up this work points to a big increase in 
the advanced register work during the 
coming year. 
The 1.022 records for which certificates 
were written during the year average 
0.371.4 lbs. of milk and 466.12 lbs.'of 
butterfat. Sixteen cows entered the single 
letter class leaders during the year and 
61 cows entered the double letter class 
leaders. A comparison of all single and 
double letter records shows only 44.50 
lbs. of fat in favor of the single letter 
records as compared with 52.80 lbs. of 
fat a year ago. 
There are now 778 active members in 
the club. 100 being added during the past 
year and nine having died. 
Walnut Crest Farms Holstein Sale 
At the A. W. Green sale, held at Mid- 
dlefield. O.. May 22-23. 151 Holsteine 
were sold at prices ranging from $375 to 
$5,000 per head. Some of the choicest 
animals went to buyers from New York 
State. 
Rnv n Into mrvlol 
•• 
•• 
HOLSTEINS 
:: 1 
Buy a late model 
1019 Did low a> Sc‘|.iir;i 
tornn this special Imi 
ited sale and biivq 
enough to l>u> other 
WG I., implements jou 
need. Note 
these new low 
prices below—, 
Rood only un‘il 
July 15th Buy 
your Galloway 
Separator now and 
take ndvantajre of thi# 
ir rent cut price ofTer. 
Remember, this sale to all the 
four Rood sizes on the famous Galloway 
Sanitary Separator that is unsurpassed , 
for close skimming, easy fun¬ 
ning. easy washing, dura¬ 
bility. simplicity, and all- 
'round efficiency. 
Note These Reduced Prices 
Old 1919 Catalog 
Prices 
No. 4, $ 
No. 7. 
No. 9, 
No. 11, 
Over 300.006 satisfied users. Separa¬ 
tors shipped from points near you ‘ 
save you freight, write today- 
order direct from this ad. 
Wm. Galloway Co. w.url.ofiow. 
400—Cortland Co. Cows For Sale 400 
llO Fresh cows. Try a load of these if you 
want milk. 
150 Cows due to calve this month and next. 
Good size, the best dairy type you 
ever saw. 
70 Registered cows, fresh and due to calve 
soon. 
10 Registered Bull*, with a lot of good 
breeding. 
60 Heifers. They aro extra high grades. 
Mostly due to calve this spring. 
Cortland Holstein Farms, && 
Good only until July 13 
\ tory Price $46.90 
tory Price 51.80 
tory Price 56.90 
' New Vic- 65 75 
i lory Price 
King Segis Bred Bulls Heifers 
We have several on hand varying in price 
from $75 to §150 each. They are all out of 
excellent cows with A. R. O. backing and 
sired by a son of The Famoui $50,000 Bull. 
Where can you beat this combination of 
breeding? 
1 G. G. BURLINGAME, CAZENOVIA, N. Y. 
HOLSTEINS 
Y, Holstein heifer calves, $2i> 
to $26 each.express paid in lots 
of o. 20 fresh and close spi ing- 
i or grade cows. 20 due in fall 
110—1-ainl 2-year-olds. 50 rogis- 
I tered hellers, W of them bred 
, to freshen in fall. 15 registered 
f heifer calves. 35 registered 
fresh, springers and fall cows 
and lin 11s of all ages from 
dams with records up to 42 
lbs. of liui ter in 7 days. 
JOHN C. REAGAN, Tully, NY. 
\ J 
KEEP LIVESTOCK HEALTHY 
BY USING 
Kreso Dip No. 1 
(STANDARDIZED) 
Easy to use; efficient; economical; kills 
parasites; prevents disease. 
Write for free booklets on the C'are of 
Livestock and Poultry. 
Purebred Holstein 
and 
■ Guernsey Bull Calves 
From high producing tuberculin li sted dairy cows 
will Satisfy your requirements at a moderate price. 
Send for sales list—TODAY. ,\ 
MARKHAM & PUFFER, Avon, N. Y. 
ANIMAL INDUSTRY DEPARTMF.NT OF 
PARKE, DAVIS & CO. 
DETROIT, MICH. 
The National Chester White 
Record Association 
The Original Record for the Chester White 
Breed of Hogs, established in 1H48: a purely eo- 
operative Association. All Volumes of the 
Record free to Stockholders; pedigree blanks 
and transfer slips free to all recorders. Write 
the Secretary for instructions in recordingyour hogs. 
L. B. WALTER, Stc’y. Box 66. Dtpt. R. W«t Chester. Pa. 
Registered Holstein 
$75 Heifer Calves $75 
*7,0.000 It It E E l> 1 N O. Fine individuals and guar¬ 
anteed to please. Keg. Holstein Male Calves at prices 
too low to print. 122-acre alfalfa farm forsale. Write 
ELITE STOCK FARM 
F. II. ItIVE.MIl KGlI, Prop. It. I, Oneida. N. Y. 
R KG. HOLSTEIN IU1.I, CAI.VEK—some from A. 
It. O. dams. Light colored good individuals, sired l.j a 
grandson of Findeme Pride Johanna Rue and Rag Apple 
Korndylte 8tli. Prieed right. PATM00R FARMS. Hirtlield, N. Y. 
For $ 200 , 
ip; ; i pi For $200, a Holotein bull calf, av. 30 lbs. 
Hlgner LilaSS for dam and sire’s dam. Breed them bet¬ 
ter. Write for pedigree. t'l.OYEItOAI.K FAIIM, Charlotte, N. Y. 
Chester White Boar Pigs 
FOR SiLRE 
6choice Mar. Boar pigs, sired by .School-Boy.weight, 
50 to 60 lbs. Price, #15 if taken soon. 4 May far¬ 
rowed Boar pigs, out of a School-Boy sow and sired 
hy First Choice. Price, $12. They are a choice lot. 
John B. Johnson. R. 4. Rome, N. Y. 
Twenty ChoiceChesterWhitePigs 
crossed with <>. I. C.; six weeks old. Eight Dollars 
($8) eacj). JOHNE DITTMAR West Berne, Albany Co , N Y 
For Sale 100 Pigs ANI) S BEBKSH IKES 
Six weeks old. SO each, ready to ship. Issue money 
orders on Dushore, Pa. P.0. ROUSE BROS. New Albany. Pa 
100 Reg. CHESTER WHITE PIGS 100 
i\ aim! 8 weeks-old I’lGS, $15 each: $2* pair: $40 trio. Can 
furnish pair- or 1rio« not akin. A. A. SCHOFELl. Heuvelton, N.V. 
Pure BreedO.I.C.Pigs Registry. 
Shipped at six wks. old. Price $10. nr $11 with the papers. 
A lot or Nice Boars. ARTHUR FREEMAN, PULASKI, N. Y. 
Reg 0.1. C. and Chester White Pigs 
FOR THE BEST 
TAMWORTH and HAMPSHIRE SWINE 
write or visit REYNOLDS I.YBROOK FARMS COMPANY 
Successor to Weslview Stock harm 
It, l \VI»i»ton-8i»letn, N. C. 
n_n' „ $30 pr. Red. free; recorded. 65a. extra each 
uurocrlgs pi*. SERENO WEEKS. De Graff, Ohio 
Big Type Poland Chinas 
/ absolutely guarantee satisfaction. 
J E. WAY The Maple, Hover, Delaware 
ii it n r nipnu theory of starving Europe. The 
In U II I- D H U U It proltllo Tamworth produces it 
at smallest cost. Investigate. W. W. MORTON, Ruiiellville, Ky. 
Registered Poland Chinas Half Ton 
boars from dams that weigh to 800. Pigs. Rows and Boars 
for Service. E. ROWELL Jit., ScoiTSBUtto. Virginia 
SERVICE BOARS 81 ' ' 
of the ideal home-use or i 
ire. Ready now. MORNINti*II>K 
Holstein-Friesian Bull Calves 
VVrite for 
special offer. GATES HOMESTEAD FARM. Chiltenanoo, N.Y 
Holstein-Friesian BULL CALF * OK SA LE 
ly white. Trice. $50. 
- mo. old; near- 
RALPH LANE, Wittenberg, New York 
[ 
JERSEYS 
] 
Sophie Tormentor Jerseys 
Load tho World for production at tho pall. 
If you want to breed Jerseys with size, type produc¬ 
tion and prepotency, write us lor literature, and 
description of :i Hood Farm Sophie Tormentor hull, 
who has the prepotency to increase the size, improve 
the type and add to the milk and butter qualities 
of your herd. For prices, etc. 
HOOD FARM. - Lowell, Mass 
JERSEYS 
HAMILTON 
FARM 
Several Grandsons of 
FERN’S OXFORD NOBLE 
P 5012 11C—Out of U. of M. Dams. Priced to 
SELL IMMEDIATELY 
HAMILTON FARM, GLADSTONE. N. J. 
AYRSHIRES 
World’s Champion Ayrshires 
23,518 lbs. Milk, 1,069 lbs. Butter is average of 3 of 
our cows. 18,276 lbs. Milk, 850 lbs. Butter is average 
of 10 of our cows. We offer choice Bull t’alves 
closely related to these chnmpion cows <* 8100 
each. Females, 8100 oaelt and upward. Write 
for particulars and tell US your wants. 
PENSHURST FARM, - Narberth. Pa. 
AYRSHIRES 
IF. R. TUCKER 
Entire herd, 25 head 
pure breds, for sale. 
Cambridge Springs. Pa. 
MILKING SHORTHORNS 
animals 
r private-trade breed, the Chesh- 
MiNtisiim farm, syi.vama. i*a. 
J O. I.C. Service Boars 
ibout 225 lbs. Price, #55 each F. O. B. Order <ii- 
■ect front tli is. Keg. Free. Guarantee satisfaction and 
afe delivery. JOHN L VAN HORN, Troy. BradfordCo , Pa 
Miscellaneous 
H I G 
GRADE 
►e Holsteins, Guernseys, Ayrshires 
from single animals to carload Lots. Telephone 
connection. O. L. K A It LINGER, Mousey, N.Y. 
«ii„_ 1. J p„ u ,„ IN EXCHANGE for good two-ton truck. 
Tf3"Wu — U0W3 HIE BUYEH6 ) iff SI, Wlllhunavllli-, N. V. 
ForSa/e—Choice Lot of Registered Tunis Rams 
Lltoraturo Free. J. N. McPHERSON, Scotls ville. N Y 
r-.o.l- Keg. HAMPSHIRE SHEEP, HAMS uml 
roroaie KWKS. Apply OI>UIB FARM, l*nrcliaie, lb I. 
M i I king 
Shorthorns 
Walgrove Herd 
OVER 50 HEAD IN HERD 
At the recent Breeders' Sale, Erie, Pa., March 21st, 
of over 100 head, we sold tho top priced bull, a ton- 
mos.-old calf. Herd beading bulla our specialty. 
WALNUT GROVE FARM. Washingfonville. N. Y. 
M arsh iiill farm milking shorthorns 
me heavy milk era of strong constitution. Young Bulls 
from record cows, 6to 81110s.. $200. EVERETT FOX. Lowall, Mm 
Two Excellent Vegetable Books 
By R. L Watts 
Vegetable Gardening.$1.75 
Vegetable Forcing.2.00 
For sale by 
The Rural New-Yorker 
333 W. 30th St., New York 
