1012 
‘The RURAL. NEW-YORKER 
June 21, 1919 
S TART the engine, then attach the 
vacuum hose to the pipe line; apply 
the teat cups to two cows and the Em¬ 
pire Milking Machine will finish the job. 
Empire Milkers are so simple and easy 
to operate that anyone can do the milk¬ 
ing—your boy or girl can do it when 
other important work »«lls you and your 
men away from the dairy barn. 
With the Empire Milking Machine 
you can either keep more cows, or use 
less help. It takes the drudgery out of 
milking and reduces this chore to a uni¬ 
form and business-like system. With it 
you will produce better milk and more 
of it. Your cows will be milked uni¬ 
formly—one reason for increased milk 
flow. You will cut dairy costs and in¬ 
crease milk profits. 
Empire Milking Machines enable 
one man to do the milking formerly 
done by three. They are all that have 
prevented many farmers from going out 
of the dairy business and they are help¬ 
ing many others make increased milk 
profits. 
Don’t neglect this opportunity to learn 
more about them. Write for catalog 
No. 23 and let us refer you to our local 
dealer. 
EMPIRE CREAM SEPARATOR COMPANY, Bloomfield, N. J. 
Also Manufacturers of Empire Cream 
Separators and Gasoline Engines 
MILKING IVI 
. ... 
Chicago, III. Denver, Col. Atlanta, Ga. 
Montreal and Toronto, Canada 
M I IM 
s 
SSgK»U 
Buy a late model 
1919 Gallows; Separa¬ 
tor on Dm special lirn 
ited sale and sir 
enough to lm> other 
implements ><->u 
need. Note 
these new low 
prices below — 
srood only un*il 
July 15th Bey 
your Galloway 
Separator now und 
take advantage of rhi# 
frreat cot price offer. 
Remember, this sale applies to all the 
four trood sites on the famous Galloway 
Sanitary Separator that is unsurpassed , 
tor close skimming, easy run¬ 
ning easy washing, dura¬ 
bility, simplicity, and all- 
'round efficiency. 
Note These Reduced Prices 
Old 1919 CataloK 
Prices 
Good only until July t3 
$46.96 
so. 7, JMS] SS'p'HS 51-80 
So. 9. 56.90 
sou. 65.75 
Over 300.000 satisfied users. Separa¬ 
tors shipped from points near you * 
save you freight. Write today- 
order direct from this ad. 
Wm. Galloway CoS w *X™ owm 
MINERAL 1 
muse 
over 
HEAVE ? 0 
-years 
COMPOUND 
Booklet 
Free_ 
$3 Pat-koge guaranteed to give satisfaction or monej 
hack. $1 Package sufficient for ordinary cases. 
WNERAL HEAVE REMEDY CO.. 461 Fourth A»e., Pittsburg. P* 
BOOK ON 
DOG DISEASES 
And How to Feed 
Mailed free tw any address by 
America’s 
the Author 
Pioneer 
H. CLAY GLOVER CO., Inc., 
Dog Medicines 
118 West 31st Street, New York 
Great Hog Profits 
21 - 
GALLON 
f Hustles Heavy Hogs to Market 
Cuts your feeding costs. Have bigger 
pigs, !a;:er hogs. Get them ready Icr 
market in far less time. You can do it. 
Prove at our risk that MilkoILie is the 
surest farm money maker known. 
Guaranteed Trial OHer ten Ballons, BaJf a 
barrel, or a barrel. Take 30 days — feed half to your 
hogs and poultry. If not absolutely satisfied return 
the unused part and we will refund every cent you 
paid us — no charge for the half you used. 
Mill/alino has a base of Pure Modified Buttermilk 
ITlllKUililU to which essential fats and acids nro 
added. Milkolino comes in condensed form. Will 
keep indefinitely in any climate. Will not mould, 
sour or rot. Plies will not come near it. 
On n ToIIati Fori eding mix one part Milkoline 
aI UailUIl with CO parts water or swill and 
feed with tour osu. 1 grain feeds. It helps keep hogs 
healthy, t..eir appetites keen and makes more pork per 
bushel of rrrain. Stop buying buttermilk of uncertain 
quality. Use Milkolino and you will always be sure 
of uniform acidity, and at a cost of 2c a gallon or less 
when fed as directed. Many users say Milkoline 
saves them one-third on feed bills because it makes 
thiur hoes and poultry assimilate all their feed. 
•f Pmfit W.H.Graham,Middleton,Mo., 
10 rrUIlI writes that be got an extra $420 
worth of pork from $30 worth of Milkolinoin a Bixty 
day feed. He made an actual test of this lot of hogs 
in comparison with another bunch. We could quote 
hundreds of testimonials, but the best proof is that 
we legally guarantee Milkoline to bo satisfactory or 
refund your money, ( you are the judge) and refer ycu 
toS. W. Blvd. Bank of Kansas City, Mo., and R. G. 
Dunn & Co. MILKOLINE Is Just as good for 
Poultry as for Hogs. 
Order from Nearest Dealer or Direct from this Ad 
Send check or money order and ask for free booklet, 
“Xlusties Heavy Hogs to Market.” 
6 Gals, at Creamery $1.50 per gal.$7.50 
10 “ ” “ 1.25 per c al.12.50 
16 ** “ ** l.lOpcrgal.16.50 
82 “ ** M 1.00 per gal.32.00 
65 •• ** ** .90 per gal.49.60 
No charge for kege or berrals. Prlcoe F. O. B. 
Nearest Dealer or Kansas City, Mo. 
THE MILKOLINE MFG. CO. 3 ,&,8S a SW. B «i&- 
Distributors: 
Anderson & Borok, FishkiM, N. Y. 
W. J. Blanchard. 880 Plymouth St .Abbington, Mass. 
Frank S. Jones, 305 Lanvale St., Baltimore, Md. 
The Cow and Her Care 
Storing Butter 
I am making a surplus of butter and 
would like directions for preserving it for 
table use in the Winter. What I salt 
down now keeps fresh for about two 
weeks and then starts to go ranoid. I 
keep it in stone crocks in the cellar with 
a layer of cheesecloth over it. and some 
salt on top of that, and over it all the lid 
of the crock. The cellar is quite damp 
and butter also molds in the crocks. _ I 
think there must be some way of keeping 
it fresh, because the butter that is sold 
in the stores must have been kept quite a 
time before it reaches the customers. 
Greenwich. Conn. H. n. n. 
Butter to be stored in the homo should 
be made out of clean-flavored, sweet, pas¬ 
teurized or raw cream ripened only 
slightly. The best method is to keep the 
cream sweet until the day before churn¬ 
ing. when the can of cream should be set 
in a wash boiler of hot water over the 
fire and the cream heated to 142 to 145° 
F. and held there for 25 minutes. Stir 
the cream frequently during the heating. 
The cream is then cooled down to the 
churning temperature, about 50° F. this 
time of year for a 30 per cent cream, he’d 
over night and churned. Salt the. butter 1 
oz. to the pound. It may be packed solidly 
in jars or prints may ho used. The lat¬ 
ter is better. If the butter is put into jars 
in a mass, the containers should ho thor¬ 
oughly scalded. After packing, the butter 
should he covered with a white cloth that 
has been scalded in boiling water. Then 
a covering of salt about 1/32 in. deep 
is added. The cloth is to aid in remov¬ 
ing the salt’when the butter is taken from 
the bar. 
Wlion prints we used the jars should ho 
treated by scalding, as in the above case. 
Next, a brine should he made sufficiently 
strong to float an egg. ThiS will require 
about one-fourth as much salt as water. 
Iu some cases it is wise to boil the water 
to kill the micro-organisms in it. before 
the salt is added. Then a white cord 
should he tied around each print, for the 
wrapper is likely to float away if not 
tied to it. The prints are then packed in 
the jar and a follower, such as a stone 
plate or a wooden circle, placed on the 
butter. Occasionally concrete followers 
are employed. If wood is used for this 
purpose care must he observed in choos¬ 
ing a wood that will not impart an un¬ 
desirable flavor to the butter. The next 
ston is to place a stone or a brick on the 
follower to keep the butter submerged in 
the brine. These followers and weights 
must be carefully cleaned and scalded. 
Finally the brine should be poured over 
the butter. It may be necessary from 
time to time to add brine to keep the but¬ 
ter covered with the salt solution. 
The print is more convenient to take 
from the jar than solid packed butter. 
Fifty 1-lb. prints can be packed in a 10- 
gal. jar. Less print butter can be packed 
in a container than the solid butter. 
Keep in a cool place. hen covered 
carefully with brine or salt, butter may 
be held in the cold room where vegetables 
and fruit are kept. H. F. J. 
Selection of Breed for Butterfat 
Last March you published the world’s 
records of the dairy breeds, also color 
and average weights of mature animals. 
I am about to change from the raising of 
scrub cattle to Ayrshire, Guernsey or 
Holstein. You have the average weights 
of those three breeds the same. Is not 
this a mistake? The Guernsey and Ayr¬ 
shire I always believed to he of the same 
siz«. hut a mature Holstein cow I always 
believed to weigh between 1,200 and 1.400 
lbs., and this was the only preference I 
had for choosing them. If they do not 
average any heavier than the Guernsey 
I will choose the Guernsey, where I get 
a better quality of milk. I have no mar¬ 
ket for milk, but sell cream to a cream¬ 
ery. E. M. B. 
Montour Co.. Pa. 
The weights given were averages. Ayr- 
shires and Guernseys do run about the 
same weight, hut the Holstein is much 
heavier, running 1.200 to 1.400 lbs., as 
you suggest. The matter of choosing a 
breed for making cream is a more or loss 
delicate one unless a man has a strong 
liking for a certain breed, and that is 
usually the one for him to select. Pound 
for pound, butterfat can probably he pro¬ 
duced more economically with Jerseys or 
Guernseys when feed only is considered, 
but to offset this we have the extra 
weight of thp black and white, larger 
calves and more skim-milk to feed. The 
feeding value of skim-milk is to all prac¬ 
tical purposes the same, regardless of 
breed. As a matter of fact, there may be 
no great difference which breed you 
choose. Local conditions, i. e.. breed be¬ 
ing kept all about you, may largely de¬ 
termine this matter for you. it. F. J. 
Value of Clover Silage 
The increased cost of milk production, 
particularly the increased cost of grain, 
has made it necessary for every dairyman 
to save in the best possible shape every 
pound of home-grown feed. Of the home¬ 
grown feeds none is more valuable than 
a good crop of clover, and none is harder 
to handle when weather conditions are 
poor. The possibility of having at con¬ 
siderable expense raised a good crop of 
clover, only to .see it ruined by a spell 
of bad weather, has brought the problem 
of clover silage to the front. It is doubt¬ 
ful whether clover as a silo crop would 
have ever boon considered had it not been 
for this condition, since no one has been 
heard to claim the superiority of clover 
to corn, either in quantity of yield or in 
quality of silage. The question has 
rather been. “Can I safely put clover in 
a silo? Will the silage keep? Will the 
cows eat it?” Experience has answered 
all of these questions in the affirmative. 
Experience, though still limited, has also 
brought out a number of conditions that 
must be observed. The first of these is 
that the clover must be green. The sec¬ 
ond is that it must he tramped very com¬ 
pactly into the silo. Recently The R. 
N.-Y. brought out the fact that farmers 
are tending to tramp corn less, allowing 
it to settle of its own weight. This prac¬ 
tice will not work in the case of clover. 
The third is that it must be fed off a 
trifle more rapidly—particularly in warm 
weather—than corn silage. The fourth 
is that in feeding it the feeder will have 
to depend upon it for the same qualities 
that he gets from corn silage, rather than 
for the high feeding value that is nor¬ 
mally expected from leguminous crops. 
There is plenty of evidence that of the 
above conditions the first two are impor¬ 
tant ones. I know of a case where part of 
a silo was filled with green clover from 
the field, just as it was cut. and tramped 
down very hard, and part filled with the 
same clover, which was watered as it 
went into the blower, and also tramped 
hard. Of the two lots of silage, the man 
who fed it told me that that which was 
not watered was much superior in quality. 
This and other evidence that is available 
would lead to the following conclusions: 
That good clover silage can he made from 
green clover, if it is run through a cutter 
and tramped down very compactly in the 
silo: that in this way many a good crop 
can be saved, and that the resulting clover 
silage is not very much, if any. superior 
to corn silage. For this reason it is 
probably not good business to ensile the 
clover crop for any other purpose than to 
save it; and to this may be added a fur¬ 
ther reason for ensiling it which applies 
to the second cutting, and that is that sec¬ 
ond cutting clover may usually be put 
into the si'o with less labor than it can 
be made into well-cured hay. 
H. E. BABCOCK. 
The Grain for a Dairv Herd 
I am very much interested in the article 
on cost of a quart of milk by Mr. Boody 
(see page 830). He gave liberal figures 
except for feed bought, and it seems to me 
that should have been nearer $6,000 than 
anything else if prices are what they are 
here. Cows able to produce as his would 
consume at least 12 lbs. of grain, and it 
has cost here from $60 to $70 per ton. 
'Would you give us some more information 
on this'point? c. n. Jordan. 
Massachusetts. 
Mr. Jordan says. “It seems to me the 
cost of feed bought should be nearer 
$0,000 than anything else if prices are 
what they are here, Cows able to produce 
as his would consume at least 12 lbs. of 
grain, and it has cost here from $60 to 
$70 per ton.” We fed during the year 
43.200 lbs. of grain at a cost of $1,384, 
or $64 a ton. We fed grain approxi¬ 
mately seven months, and produced in 
those seven months 213.000 lbs. of milk. 
This is a ratio of 1:4.9, which is probably 
too wide for best results, hut one can 
hardly quarrel with a man on the ground 
that his cost of production is low because 
he didn’t feed enough grain ! Presumably 
by feeding more grain we would have in¬ 
creased our milk production by so much 
as to have more than gotten our money 
back for the extra grain, and so actually 
reduced the cost of production per quart. 
If we didn’t get our money back in the 
extra milk produced, where would be the 
advantage in feeding more grain? 
Mr. Jordan should hoar in mind that 
we fed Alfalfa and clover and excellent 
silage full of ears. We do not raise what 
is called silage corn. We raise the same 
corn for our silo as we raise to husk, and 
it is full of grain. Moreover, in October 
we begin to supplement short pastures 
with silage. Furthermore, if our grain 
ration was too wide for best results. T am 
confident we fed too much hay. I think 
12 lbs. per day per cow would have been 
nearer the proper amount. I figured hay 
at 1c per lb. and grain at approximately 
3c per lb. So if we had fed 3 lbs of hay 
less to each cow per day we could have 
bought with the money saved 1 lb. of 
grain for each cow per day. For 2JO days 
that would have amounted to 10.500 Iks. 
of grain (1 lb. per day for 50 cows, 210 
days). That would have made our total 
grain fed 63.700 lbs., which on a produc¬ 
tion of 213.000 lbs. of milk would have 
made a ratio of almost exactly 1 :4. In 
the total cost of all the feed the result 
would have been exactly the same. 
Mr Jordan must have made some error 
in arriving at his figure of $6,000. as the 
cost of feed for such cows as ours. With 
feed at $64 per ton we could have bought 
93% tons, or 187.500 lbs., for $6,000. To 
have fed this amount to cows producing 
213.000 lbs. of milk would have made a 
ratio of 1:1.1. Edgar boody. 
