14ft The RURAL NEW-YORKER 
Milk and Live Stock 
Beer and Ice Cream 
I have just risen from the breakfast 
table. Being an old man without, regular 
hours, and semi-retired from hard work, I 
often read before rising from table; I am 
less sleepy then. Within reach of my 
chair is a desk littered with papers, and, 
pulling at random comes a Saturday 
Evening Post. It proves an old one. April 
1!). I find an interesting article, “From 
Beer to Ice Cream.” Seems to me you 
might make a readable story on dairy 
matters suggested by this article. I for 
one didn’t know so much about powdered 
milk and the possibilities of its manufac¬ 
ture and use. Is it true that in such a 
form milk could be shipped around the 
world and transformed into anything ap¬ 
proximating fresh milk at 25 to 30c per 
gallon? I am reminded of what sounded 
to me like a “yarn” when I was in Ver¬ 
mont two years ago. They told me there 
that milk was separated at the farm, 
cream only being shipped to New York, 
usually from what has been the village 
creamery. This sometimes spoiled or 
soured before reaching consumer as cream, 
and returned to the village creamery. 
There it would be churned to butter, put 
in cold storage at Rutland, recalled at 
some favorable time (market condition) 
churned had • to cream. What do you 
know about that? Someone speaks up to 
say “Why not? There’s that trick of 
making two pounds of butter out of one.” 
Sure enough. I put it to Mr. Harwood of 
the Massachusetts Dairy Bureau. ITe 
says they couldn’t sell it as cream the sec¬ 
ond time under the law. but they make 
“ice cream stock,” and that vast quanti¬ 
ties are so used. U. s. B. 
Massachusetts. 
I also was interested in reading the ar¬ 
ticle in the Saturday Evening Post en¬ 
titled “From Beer to Ice Cream.” The 
converting of breweries into ice cream 
factories is certainly a most laudable 
change, and one that is sure to lend a 
boost to the dairy industry. Those that 
have been spending their money for a 
palate tickler in the form of booze must 
have something to take its place. For¬ 
tunately milk and its products are pecu¬ 
liarly adapted to fill this need. 
It is my opinion that many bars can 
be converted into places for serving dairy 
products, and that patrons who have been 
pushing the swinging door will not resist 
the temptation to walk in and buy. All 
dairy products could be sold in places of 
this kind, and much would be accom¬ 
plished in booming the dairy business and 
the well-being of the consuming public. 
When it comes to beer vs. dairy products, 
beer hasn’t a chance. Some of the dairy 
products that would sell as a beverage 
over the bar would be milk, buttermilk, 
fermented milks, carbonated milk, milk 
shakes and the like, and malted milk. 
Then there are the veritable 57 different 
varieties in the shape of ice creams, sher¬ 
bets, puddings, etc. 
Yes, it is true that dried milk bids fair 
to fill a very important place in the future 
sale of dairy products. Milk powder can 
be shipped any distance and put back into 
a product which the Government permits 
to be sold under the label ‘Temade milk.” 
Outside of the fact that it has a slight 
cooked flavor it tastes and appears like 
milk, and it possesses all the ingredients 
of natural milk in the normal proportion. 
The price at which it can be made in con- I 
suming centei’s is always some less than 
the price of local milk, usually two to 
four cents a quart. The x-eason for this 
is that the milk that is dried is produced 
and dried in areas where natural grazing 
conditions are good and where milk can 
be produced cheaply. 
A good deal of the ice cream stock mix- , 
tures are made up, using unsalted butter, 
skim-milk powder and water. However, 
one must use a good quality of butter for 
this work. 
Thei’e is no question but that the large 
ice cream manufacturer’s make the best 
ice cream today. While the degree of 
flavor enters somewhat into our judgment 
of the quality of ice cream, the main 
points on which we judge quality are itx 
body or apparent richness, and the tex¬ 
ture. In buying ice cream at various 
places in a large city tremendous differ¬ 
ences are always noticeable. Sometimes 
the product plainly lacks solids, either 
butterfat or solids other than fat. A 
watery ice cream that melts as soon as it 
hits the tongue is undesirable. One that 
has a little “chew” to it is to be preferred. 
This is accomplished by putting in the 
necessary cream to get the desired butter- 
fat, and using condensed milk and skim- 
milk powder to get the solids not fat. The 
most common defects noted in ice cream 
are ice crystals and lumps of butter. The 
first occur in ice cream lacking in solids, 
the ingredients for which have not been 
properly emulsified. Ice cream that has 
been melted and rehardened also has this 
icy texture. The buttery texture is caused 
by too high a rate of speed of the freezer 
and having the mixture too warm as it 
enters the freezer. Some of the fat sim¬ 
ply churns to butter. All of these de¬ 
fects usually are found in ice cream made 
in a small way. The large manufacturer 
understands how to overcome these diffi¬ 
culties. H. F. j. 
Ailing Cow 
I have a Jersey cow about six years 
old; she seems rather thin in flesh, and 
her hair does not look smooth and shiny 
as it ought. She seems to have indiges¬ 
tion ; eating seems to bring wind off her 
stomach. I have not noticed the trouble 
as much since she has been out to pasture 
and lias not had any grain. It seems as 
if her food does not nourish and keep her 
looking in good condition as it ought. 
She is shrinking in milk, and I would like 
to know what is the best kind of feed to 
give her. m. g. w. 
Maine. 
Have the cow tested with tubei’culin, 
as tuberculosis often causes just such 
symptoms as you describe and makes the 
milk dangerous for use. Any qualified 
veterinarian can apply the test, and it is 
harmless to an unaffected cow. Mean¬ 
while mix in the feed twice daily a heap¬ 
ing tablespoonful of a mixture of two 
parts of powdered wood cliarqoal and one 
part each of bicarbonate of soda and 
Hydrastis canadensis. Also allow free ac¬ 
cess to rock salt. Feed ground barley and 
oats, wheat bran and some oilmeal, along 
with silage or green corn fodder, or Al¬ 
falfa or clover hay. 
Garget 
On August 4 my cows were given the 
tuberculin test, which they passed. A 
week later three of them were found to 
have caked udders. I bathe them morn¬ 
ing and evening with warm water, then 
massage well with witch hazel, also an 
ointment given by a veterinarian, and 
vaseline or coon’s grease. They have had 
no rich food since it started. I was feed¬ 
ing two quarts beet pulp mornings, four 
September 20. 1010 
quarts beet pulp nights, and a mixture of 
cottonseed meal, oilmeal, cornmeal and 
rye middlings, morning and night, two 
quarts to each cow. I have been staking 
the cows out. with no food but pasturage 
and fodder corn. The first two cows af¬ 
fected were milking 14-16 quarts, and 
were fresh seven and eight months. The 
third cow was fresh six weeks, and milk¬ 
ing 22 quarts. Sometimes this trouble is 
in one quarter, then it goes to another 
quarter. Sometimes the milk is almost 
normal, then it is thick again. This does 
not yield to any treatment that I give. 
What can I do? n. T. s. 
New Jersey. 
Garget is not caused by the tuberculin 
test; but may be due to one or other of 
man] different causes. Chill, bruise, ir¬ 
regular. rough or incomplete milking, 
change of feed, too rich feed are some of 
the causes, but in severe cases infection 
by germs is the usual cause. It probably 
has caused the cases in question, but 
heavy feeding on protein-rich feed might 
be a coutrilnitai-y cause. Isolate affected 
cows, as such a disease may spread from 
cow to cow by the milker’s hands. Milk 
out clean three or four times daily, mas¬ 
saging the udder each time, and twice 
daily rub in a mixture of equal quantities 
of carbolized oil. camphorated oil and 
compound soap liniment. Internally give 
a tablespoonful each of powdered salt¬ 
peter and poke root once daily in feed. 
It is rare for cows to recover perfectly 
from such attacks. 
Can an inexperienced man run 
a billion dollar meat business? 
Under the proposed Kenyon 
bill the packing industry 
would be placed at the abso¬ 
lute command of a govern¬ 
ment official who would 
probably be without practi¬ 
cable experience. 
The packers have never been 
able to hire enough brainy 
executives of life-long experi¬ 
ence to do the work and 
make the decisions this one 
man would have to make. 
This political appointee will 
have the privilege of experi¬ 
menting—with other people’s 
money. 
He can try out schemes that 
may ruin the stock-raising 
industry—because if the 
packers suffer, so will the 
country’s livestockmen. 
He is to be placed despotically 
in power over property owned 
by thousands of stockholders 
— with the owners getting 
the privilege of paying for 
the losses that may occur. 
Is this fair to a business it has 
taken fifty years to build up ? 
Fair to thousands of people 
who have invested their 
money? Is it safe, too, for 
the live stock industry to 
have the business tampered 
with by an amateur? 
Swift & Company, U. S. A. 
Founded 1868 
A nation-wide organization owned by more than 30,000 shareholders 
