1058 
‘Tft RURAL NEW-YORKER 
Summer Advantages 
of the 
The superiority of the De Laval 
Cream Separator is more apparent 
and is more appreciated during the 
summer months than at almost any 
other time of the year. 
Farmers appreciate 
the De Laval during 
the busy summer 
season because of its 
large capacity and the 
fact that it is easy to 
turn and easy to clean. 
With a De Laval, 
the milk is taken care 
of in the shortest time 
and with the least 
effort—both important 
in hot weather when 
a number of other 
things have to be done. 
Quick handling of milk and cream in hot weather main¬ 
tains the highest quality of both, and often means the difference 
between profit and loss. 
Over 2,500,000 De Lavals are in daily use the world 
over—more than all other makes combined. More than 
50,000 local agencies look after the needs of De Laval users. 
If you don’t know the De Laval agent in your 
community, write to the nearest De Laval office. 
THE DE LAVAL SEPARATOR CO. 
165 Broadway 
NEW YORK 
29 East Madison Street 
CHICAGO 
61 Beale Street 
SAN FRANCISCO 
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SWAYNE, ROBINSON & COMPANY 
350 Main St. Richmond, Ind. 
Established 184a 
The Cow and Her Care 
Drying Off Persistent Milker 
It mn.v interest you to hear of the work 
a cow I have has done in the past in 
months. She is a grade Jersey that I 
raised from a calf a week old. She was 
five years old in February. 1 1 * ID. had her 
last calf February. 1918. Site gave about 
IS qts. of milk per day when fresh, and 
lias not given less than 12 qts. a day all 
Winter, and i« still giving that much. 
She has been fed equal parts, by meas¬ 
ure, all Winter of dried beet pulp, stand¬ 
ard middlings, and cobmeal. and roughage 
of cornstalks and bay. but at no time has 
had all the feed she would eat. I have 
stopped her feed almost entirely and 
turned her out to grass daytimes and 
give her hay at night for the past, 10 days 
to dry her off, as she is dtie to calve in 
about seven weeks, and is jrery heavy. 
She has lost some flesh, but gives about 
the same amount of milk. What is best to 
do with her in view of her next year's 
work; feed and milk her or starve and 
dry her up? .t. b. o. 
Mousey, X. Y. 
You most certainly have a very per¬ 
sistent milker. Some cows milk prac¬ 
tically the year round and it is impos¬ 
sible to dry them off. I should by no 
means starve this cow. However, if she 
gets plenty of grass, that feed will he suf¬ 
ficient until she freshens. I should keep 
on milking her as long as she is producing 
as she is now. She will doubtless fall off 
some more three to four weeks before 
calving. You can then milk her once a 
day for a bit and then quit altogether. A 
cow giving eight, or 10 qts. of milk a day 
may ho dried off this way without any 
harmful results. n. F. ,t. 
Cleaning Separator 
I have a separator, and the sections 
that go in the bowl are all fast together.* 
When anything gets in between the spaces 
it is almost impossible to clean it. I boil 
them about every day. hut they don’t 
seem to he clean after I do boil them. I 
have boiled them in lye several times. 
Can you suggest some way of cleaning it? 
New York. w. a. 
There is no special method that can he 
recommended for washing your separator. 
Always put the parts in cold or lukewarm 
water and rinse off the milk, then wash 
them in hot water with some washing 
powder added and rinse in scalding water. 
A brush should be used for washing. 
Some companies furnish a special brush 
that fits certain, parts of their machine. 
A separator part should never he boiled 
if if has any milk or particles of curd 
sticking to it, as the heating only makes 
it stick all the harder. ir. F. j. 
Unsatisfactory Cow 
We bought a grade cow seven years 
old. She is gentle and gives from 11 to 
1<1 quarts of milk, but tin* cream is very 
hard to churn. While there is lots of it. 
it seems very thin and takes long to 
ripen. We only get half the amount of 
butter from the same amount of cream as 
our neighbor e-»tx from a Jersey. We are 
advised to sell the cow. but we hate to 
do so if there is anything we can do t > 
change these conditions. We have but 
this one cow. and she has plenty of pas¬ 
ture and the best of care. m. ». 
New York. 
i You cannot compare the amount of but- 
I ter you get from -a-certain amount of 
I cream with that your neighbor gets from 
j a certain amount. The amount of butter 
that can be churned from a certain quan¬ 
tity of cream depends on the per cent of 
fat in the cream. For example, 10 lhs. 
of 40 per cent cream would make twice as 
much butter as 10 lbs. of 20 per cent 
cream. Presumably you are using a 
gravity method of separating the cream. 
If. however, you have a separator you 
can get a thicker cream by regulating the 
cream screw. If you are pouring the 
milk into cans for the cream to rise set 
them in cold water or, better yet. ice 
water. While this will not give you a 
cream testing over 20 per cent it will be 
as rich as you can get by this method. 
Thin cream, of course, churns harder 
than thick cream, but if the butter comes 
on an average in .'!(► minutes’ time this i> 
as good as can be desired. Possibly you 
have been told that butter should come 
in a few minutes, but this is incorrect. 
11. F. .T. 
Trouble with Cream 
I am having trouble with my cream. I 
have to churn the buttermilk over. Can 
you give me a remedy for it? a. k. 
New York. 
Complaints of incomplete churning are 
rather frequent this hot weather. In all 
probability the trouble is due to too high 
a churning temperature. Of course at 
this time of year butter must be made in 
the coolest room available and in the 
coolest part of the day or the temperature 
will rise enough during the churning pro¬ 
cess so the butter will come very soft 
and the buttermilk test high. It should 
take 20 minutes to a half hour for the 
butter to come. If you use a good dairy 
thermometer and churn a slightly ripened 
cream at 50. to 56* degrees in a churn that 
has been properly cooled you should have 
no trouble. USfe the lower temperature 
•Tilly 5, 1919 
for rich cream, say 90 per cent fat, and 
the high temperature for thin cream, say 
18 per cent fat. Do not try to churn a 
sweet unpasteurized cream, and be sure 
to cool your cream to the churning tem¬ 
perature and hold it there at least two 
or three hours before churning, so the 
fat can get thoroughly chilled. Tr. F. J. 
A Trip io Florida 
Part IV.~ 
During our Winter in Florida we made 
many motor trips in various directions. 
One was to Wekiwa Springs. The springs 
are located in a gorge between two heavily 
wooded hills. Here a river 25 or .‘>0 feet 
wide gushes out from under a bank, a 
full-born river, down which boats can go 
to the St. Johns River. Standing on the 
hank one can reach out an arm and drop 
a stone into the bubbling water as it 
gushes out. of the earth. It is a sulphur 
water, but not disagreeable to the taste. 
A million and a half gallons of water 
every hour flows out of the earth 
here. T found that Mr. Harrington, the 
proprietor, was a printer and used to 
work for a firm in New Haven, Conn., 
who were old friends of mine. A short 
time after a negro burglar entered Har¬ 
rington’s house, and on his awakening 
struck him on the head with a hatchet, 
knocking him senseless. When he was 
found in the morning he was nearly dead 
from loss of blood, but after being taken 
to a hospital finally recovered. This part 
of Florida has low rolling hills, and 
“Mount. Dora.’’ which is a town, not a 
mountain, is said to he on the highest, 
elevation in Florida. All the cities ex¬ 
tend inviting paved roads out into the 
country. In Fustis the streets are paved 
with concrete and concrete roads extend 
out, outside of the town for miles. In 
Orlando, the streets are paved with brick 
from curb to curb, and Orlando has 70 
miles of these brick paved roads extending 
in all directions out into the country. 
These bricks are made in Alabama pur¬ 
posely for roads ; they are rounded at the 
edges, and not. red as ordinary brick, but 
more of a steel color. The cleanest, driest, 
handsomest streets I have seen anywhere 
were these brick-paved streets. Where 
they run out into the country only a strip 
about eight feet wide is paved, in the 
middle of the road, but care is taken to 
keep the sand on each side fully as high 
as the paved part to facilitate turning 
off and on the pavement. From Orlando 
to Kissimmee. IS miles, the road is brick- 
paved all the way. 
These Florida towns have different 
ways of advertising themselves. Kissim¬ 
mee gave a barbecue. Six oxen, six sheep 
and six hogs were killed and cooked. The 
process was described to me as follows: 
Long trenches were dug and fires built 
in them. When plenty of hot coals were 
obtained wire netting was stretched over 
these trenches and tin* meat in sizeable 
pieces laid on the wire and turned with 
pitchfork« by colored cooks. When 
"done" the meat was sliced, seasoned and 
laid between slices of bread and given to 
everybody. It was estimated that 5.000 
people partook of the “refreshments.” 
This giving a barbecue is a common cus¬ 
tom at. land sales here in the South, 
though of course on a much .smaller scale. 
We went, on a tliree-day motor trip to 
Tampa and St. Petersburg on the west 
coast. Tampa i#= about 98 miles south¬ 
west of Orlando, and claims a population 
in Winter of 80.000. Sr. Petersburg, on 
the other side of Tampa Ray. has a popu¬ 
lation of about 90.000. Nearly, or quite 
one-half, of these are tourists from the 
Xort h. 
Tourists are catered to in various ways. 
One unique thing was the placing of 
settees on the .sidewalks in the business 
streets. Not. a few, but hundreds of them. 
They are the ordinary wooden settees of 
our public parks, and placed not parallel 
to the street, but endwise, the sidewalks 
being made extra wide to allow of this. 
Here anyone can sit and rest, and view 
the traffic of the streets. There is abund¬ 
ant room for people passing between the 
settees and the stores. From St. Peters¬ 
burg we went by steamew across Tampa 
Ray to the long strip of sand that 
separates it. from the waters of the Gulf 
of Mexico. On this strip—a quarter to 
a half mile wide—there are large hotels, 
private residences, stores, etc. On the 
beach we picked up sponges that had been 
torn loose by the waves. Penguins, wild 
ducks, cormorants and seagulls were in 
the bay and were remarkably tame. The 
penguins would sit in the water hardly 
29 feet away from the wharf where the 
steamer landed, and seem perfectly in¬ 
different to the people staring at them. 
In the city of Orlando there was hardly 
a day last "Winter that wo could not see 
wild ducks on Lake Lucerne, which 
fronted Lucerne Court, where we lived, 
and several times I was within 10 feet 
of a blue heron, which seemed to make 
his home on the lake. Mocking-birds were 
very tame, and gave u.x frequent concerts, 
to our great delight. But. strange to say, 
I did not see a robin while in the South. 
Year by year more and more people visit 
the Southland, and it is well. For we 
learn what a wonderful country this Amer¬ 
ica of ours is: we rub away our preju¬ 
dices. realize that there are difficult prob¬ 
lems to bo faced everywhere; we lose our 
intolerance, and become broader minded 
and more charitable toward ideas that, 
differ from our own, and this i< one of the 
greatest benefits that travel bestows. 
GEO. OOSCBOVE. 
