The RURAL NEW-YORKER 
1035 
THE HARROW 
for TRACTOR USE 
tSE a harrow behind the tractor tha 
^ verizes every inch of soil—that 
pares-a perfect seedbed for the plant 
and increases the harvest. Once ove 
field gives perfect tillage if you use a 
'Itc for free book. “The Soil and Its Tillage " and 
complete catalog. 
The Cutaway Harrow Company 
675 Main Street 
Higganum, Connecticut 
Used successfully 
with every 
Tractor 
The Cow and Her Care 
Methods of Making Cottage Cheese 
I would like very much to know how to 
make cottage cheese, by the use of rennet 
tablets, as we make over $600 worth of 
this cheese a year, and make it all by the 
beating process. I have been told it is 
much better made with rennet tablet. 
Ohio - S. B. A. 
The two main differences in making 
cottage cheese by the heating and rennet 
methods are that the skim-milk is pas¬ 
teurized by heating it to 145° F. and 
holding for 30 minutes at this tempera¬ 
ture before the rennet and starter are 
added to it, and when a smooth curd has 
formed it is drained without heating. 
Ileat or rennet serve the same purpose in 
that they both firm the curd so the whey 
drains from it more freely. The rennet 
simply does a much smoother job. and a 
smooth, even-textured cheese results. 
Add about one-half per cent of starter 
to the pasteurized skim-milk and follow 
this with 1.3 cubic centimeter of rennet 
extract per 100 lbs. of milk. A cubic cen¬ 
timeter is equal to 15 to 20 drops, and a 
junket tablet such as you can probably 
buy at the local store equals 15 to 20 
drops of rennet. Either the extract or 
the tablets should be diluted in a little 
cold water before stirring into the milk. 
The milk is then left undisturbed until 
curd is ready to drain. I take it you are 
thoroughly familiar with the draining, 
salting and packing processes. H. F. j. 
d. w. p. 
Raising Calf Without Milk 
. I am so situated that I cannot get milk, 
either whole or skimmed, except at pro¬ 
hibitive prices. Can you tell me how to 
raise a calf that is six weeks old and has 
been with its mother since birth, without 
milk ? 
Massachusetts. 
I should take the calf from the cow and 
feed it on some skim-milk at first, or on 
some whole milk with water added to it, 
half and half. Feed 10 to 12 lbs. daily 
in two feeds, and add to it eight ounces 
at a feed some calfmeal made up of equal 
parts, by weight, linseed oilmeal, hominy 
feed, red dog middlings and dried blood. 
Gradually reduce the amount of skim or 
water milk and replace with water. In 
a couple of weeks the calf should be doing 
well on a gruel of water and the above 
calfmeal. The amount of calfmeal fed 
should be increased gradually. The calf 
should be eating all the hay it will clean 
up. H. f. j. 
Storing Butter 
Will you tell me how I can keep but¬ 
ter? I make about 6 lbs. a week, and it 
is too much to use up at once. Is there 
some way of packing and storing it. and 
how would I have to go about it? c. H. T. 
South Hadley Falls. Mass. 
Secure a five-gallon stone crock. Make 
up a salt brine strong enough to float an 
egg. 20 to 30 lbs. of salt to 100 lbs. of 
water. Heat this to boiling and set away 
to cool. The butter should be made out 
of fresh cream, pasteurized, and churned 
sweet, or out of only slightly ripened raw 
cream. Wrap each print in two thick¬ 
nesses of parchment and tie a string 
around each one. Pack the prints in the 
crock and pour in brine to cover them. 
Put a wooden follower on top and weight 
down with a clean stone. Add fresh 
brine from time to time, always keeping 
the prints covered. Store in cool cellar. 
II. F. j. 
Loss of Fat in Churning: Feeding Calf 
1. What is the matter with my cream? 
My last churning amounted to 14 quarts 
of cream, from which I only received 2 
lbs. of butter. The buttermilk contains 
much butter, and after standing a few 
hours a heavy cream rises on top. What 
can be the trouble? 2. I am raising a 
calf. I have been feeding whole milk for 
the first three weeks and am now feeding 
half skim-milk and some whole milk. Will 
it give the calf the scours if I gradually 
thin the milk until it gets skim-milk only? 
I also wish to feed some skim-milk at 
noon. Should this be heated to the tem¬ 
perature of cow’s milk? c. K. 
Amsterdam. N. Y. 
1. A pound of butterfat will make 
about 1 1/6 lbs. of butter. Therefore if 
you made 3 lbs. of butter from 10 quarts 
or approximately 20 lbs. of cream, the 
cream must have contained only about 2.6 
lbs. of fat. unless there was a great loss 
of fat in the buttermilk. If the loss of 
fat in the buttermilk was small the cream 
must have tested 2.6 -f- 20. or 13 per cent. 
Even though you are probably not using 
a separator, this test is very low: would 
expect it to run about IS per cent. This 
confirms the belief that you are losing 
fat in the buttermilk. There are two pos¬ 
sible causes for this. First, you may be 
trying to churn a sweet, raw cream. This 
is quite impossible without getting a high- 
testing buttermilk. Second, you may be 
churning either sweet or sour creaiii at 
too high a temperature. TTse an accurate 
dairy thermometer and try churning at 
this season at 58° to 60° F. It should 
take at least. 20 minutes for the butter to 
come. Be sure your cream is cooled and 
held at the churning temperature for at 
least an hour or two before you churn. 
Have churn properly cooled and churn in 
as cool a place as you can in the coolest 
part of a hot day. Your cream is so thin 
I doubt if you can churn much below 
2. It will be all right to bring the calf 
on to skim-milk gradually, as you suggest. 
If you feed now three times a day,'be 
careful not to overfeed. About 12 lbs. of 
milk a day should keep calf in growing 
condition. Supply grain dry in box ad 
lib., just so calf keeps it cleaned up. Make 
a mixture of one part, by weight, of corn- 
meal, one part ground oats and one-half 
part linseed oilmeal. h. f. j. 
Black Specks in Milk 
Very small specks appear in the 
about half an hour after straining, 
c-ow is thoroughly cleaned, also 
milker’s hands, the pail, and it is stifPlned 
through flannel from five to 10 times, yet 
after the above time the tiny black specks 
appear. The cow is fresh, and is fed 
<»n grass and two quarts of stock food a 
di T; v . w.h.e. 
There is absolutely no chemical or bac¬ 
terial change that could take place in 
milk that would case black specks to 
develop in it. While from your descrip¬ 
tion of handling and straining the milk 
it would seem almost incredible that these 
specks be particles of dust or dirt, such 
must be the case. n. f. j. 
Tax on Ice Cream 
I wish to sell ice cream made from 
our own dairy products. If I sell only 
home-made articles from our own door, is 
a license necessary? Would each plate b> 
required to pay a tax as in public places': 
Norwich, Conn. mrs. w. c. y. 
If you sell ice cream by the plate you 
will have to pay a tax of lc on 10c worth 
or less. 2c on 11 to 20c worth, etc. No 
tax i6 levied on ice cream sold wholesale, 
so-called, in packages holding a pint or 
more - H. F. j. 
Products, Prices and Trade 
NEW YORK, JUNE 19, 1919. 
These prices and notes are believed to 
bo fairly representative of the current of 
trade here: 
MILK PRICES. 
_ New York, for June, $2.89 per 100 for 
O per cent milk, with an additional 4c 
per 100 for every one-tenth of 1 per cent 
extra butterfat, at points 200 to 210 
miles from city. 
BUTTER. 
Prices have advanced and declined and 
at present are about on last week's level. 
Creamery, fancy lb. 52 
Good lo Choice . . 50 
Lower Grades. 46 
City made. 44 
Dairy, best . 54 
Common to good .. 46 
PackingStock.. 41 
Process . 45 
CHEESE. 
Up-State markets are reported a trifle 
under 30c. and Wisconsin about the 
same. Business is quiet here, though a 
little speculative trade has developed 
since the recent decline. 
Whole Milk, fancy . 
Good to choice. 29 
Skims, best. 24 
Fair to good. 7.7 i/ 
EGGS. 
The market is much stronger, especially 
on the better grades, which have brought 
4 to 6e more than the previous week. 
H 
White, nearby, choice to lamsy. 61 
Medium to good . 50 
Mixed colors, nearby best. 52 
Common to good. 44 
Gathered, best, white. 57 
Medium to good, mixed colors ... 45 
Lower grades. 30 
LIVE STOCK. 
Native Steers. 13 no 
Bulls .; soo 
Cows. 5 50 
Calves, prime veal. 100 lbs. 19 00 
Culls. 9 00 
Hogs.is 00 
8heep. 100 lbs. 7 00 
Lambs .. 
DRESSED MEATS. 
Calves, choice ... .. .. 
Common to good. 
Pork . 
Lambs, hothouse, head 
@14 75 
@10 00 
@ 9 50 
@21 00 
@12 00 
@21 50 
@11 25 
a 20 50 
LIVE POULTRY. 
among the buyers 
A strike among the buyers has upset 
the market in the upper part of the city. 
Sales were reported in other parts as 
follows: Fowls, 31c; roosters. 19c; tur¬ 
keys, 2o to 30c: ducks, 30 to 35c; geese, 
20c ; broilers. 40 to 50c. The range on 
broilers is wide, owing to the varying 
quality, some being very small, mainly 
wings and ^ tail, and others plump and 
chunky. 1 he top price given does not 
always refer to the same grade of birds, j 
One day the best quality may be much' 
inferior to the previous day’s best, and 
the price 5c higher, without ap¬ 
provement in the general market. 
DRESSED POULTRY. 
Turkeys, best.. 4* 
Medium to good. 38 
Chickens choice lb. 49 
Fair to Good.37 
Broilers, lb.44 
Howls.. .** 33 
Roosters. oq 
l lucks . ... 7 . 34 
Squabs, doz . 9 on 
(Continued on page 1039) 
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Clark 
“Cutaway” 
Heavy Duty 
Tractor Harrow 
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