1832 
The RURAL NEW-YORKER 
December 13, 1919 
Milk Profits 
How to Make Them 
Your milk profits depend more upon feed than any other one thing. 
You are not going to get the profits you deserve until you feed the 
right feed and that feed is 
HAPPY COW FEED 
(24% PROTEIN) 
If all the mixed feeds were made of honest 
feeding materials, the National feed bill now 
before congress would never have been written. 
The Lever Feed Bill will protect farmers against 
low grade feed. 
We are heartily in favor of this new law. We 
do not buy oat hulls, rice hulls, screenings or 
any other low grade material for any of our 
feeds. 
Happy Cow Feed is the highest grade 
balanced dairy ration that science can make. 
It is good because it is made of milk-making 
feed stuffs, most of which are grown exclusively 
in the Southern states. 
Happy Cow Feed is made of cotton seed meal, 
corn meal, cocoanut meal, wheat bran, velvet 
bean feed, unhulled peanut oil feed, alfalfa meal 
and a small amount of salt. 
Happy Cow Feed contains twenty-four per 
cent, protein. The ingredients are properly 
proportioned, thoroughly ground and mixed. It 
is a digestible feed. 
You can buy Happy Cow Feed with full confi¬ 
dence that it will make you more net profit than 
any other feed at any price. 
Even if you had all the ingredients in your 
own barn, you could not mix as good a ration 
without our scientific milling equipment and 
experience. 
We manufacture only high grade feed prod¬ 
ucts. We do not buy grain for human foods 
and use the low grade and almost worthless 
refuse as a feed for livestock. 
Happy Cow Feed and other feeds sold under 
this popular name will make you happy. A 
trial order will settle your feed problems for all 
time to come. 
Buy through your dealer. If he does not sell 
Happy Cow Feed send us his name and we will 
see that you are supplied. 
r Holsteins and 
The Milk Check 
_ “ The size of your milk check 
depends less upon the size of your herd than upon 
theelzeoryourcows. Getbiff,healthy,purebred cows 
with the ability to convert reed into milk at a profit. 
Wherever dairying is on a prosperous footing, 
that's the home of the Holstein cattle. Besides being 
the leading dairy breed, they bring top prices when 
beefed. They breed regularly, and the calves are 
easily reared. 
If interested in 
HOLSTEIN CATTLE 
Send for onr b ook lets—they contain much 
valuable information. 
HOLSTEIN-FRIESIAN ASSOCIATION OF 
AMERICA, Box 105, Brattleboro,Vt. 
(2) Holstein Service Bulls (2) 
Sires three nearest dams average over 18,000 lbs. of 
milk in n year; fat above 4%. Dams A, R.O. grand¬ 
daughters of Pontiac Korndyko, at a reasonable 
price. Hull calves similar breeding, good individuals, 
light in color, #50 to #<5. Id* S. JARVIS, Hirlwick Ssminary, N.Y. 
_. Holstein Bull Call SISSIS: 
Heifer Halves, $50 upwards. Grade Holstein Heifer 
Calves, $15 to $35. HENRY K. JARVIS, Pori Byron, N Y. 
Reg 
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( Important to Advertisers 
400 Cortland Co. Cows For Sale-400 
I lo Fresh cows. Try a load of these if you 
want milk. 
1 no Cows due to calve this month and next. 
Good size, the best dairy type you 
ever saw. 
70 Registered cows, fresh and duo to calve 
soon. 
10 Registered Bulls, with a lot of good 
breeding. 
60 Heifers. They aro extra high grades. 
Mostly due to calve this spring. 
Cortland Holstein Farms, Bank Bid* 
203-205 Savin 
Cortland, N. 
V. 
HOP-STEINS 
Stock assembled under exacting requirements as to 
individual quality and sold under true 
representations. 
We sustain current, offerings of approximately 50 
large, high class grade cows, fresh or soon due. 
Also some 20 head or more, with always more avail¬ 
able, of registered stock of advanced breeding. De¬ 
scriptions of offerings upon request. 
DAVIS & HAYWOOD. Ballston Spa, Saratoga Co., N.Y. 
A KING SEGIS BRED BULL 
Here is a show bull born March 31, 1919, bred along 
lines that produce world’s champions. His sire Is 
one of the best bred sons of King Hegis Pontiac 
Alcartra, the famous $50,000 bull. 
Ills dam is out of an 18-lb daughter of .Tohanna 
King Scgis. the 4ll-lb. grandson of King Segls. In 
lour generations he traces 3 times to King Scgis. 
Price $125.00 
G. G. Burlingame Unzenovla, N. Y. 
H olstein Friesian Ilelf'er and Hall Calves. Pure 
bred registered and high grade. Splendid individuals 
and breeding. BNOWNCROn FARMS, McGraw, Cortlind Co., N. ». 
1 Copy and instructions for etas* 
| sified advertisements or change 
1 of copy must reach us on Thurs- 
! day morning in order to insure | 
| insertion in following week’s paper. < 
| Notice to discontinue advertise- | 
I ment should reach us on Wed- 1 
g nesday morning in order to prevent i 
I advertisement appearing in follow¬ 
ing week’s paper. 
..IIIIIIMIIIIIIIIilllllllllllllltlL 
Holstein-Friesian Bull Calves wfitlfm 
special offer. GATES HOMESTEAD FARM. Chitlennnnn. N.Y 
Cl TUGWELL’S FARM.Wilson^LY. 
A big bull calf was presouted to us on Sept. 21 by 
•loliuimu Ormsby Countess, the finest type Holstein 
cow wo ever owned. A lino individual to head a 
grade he d or start you in the pure-bred business. 
Wo will sell him now for KS75. 
When you write advertisers mention 
The Rural New-Yorker and you'll get 
a <iuiek reply and a “square deal.” See 
guarantee editorial page. 
i The breed 
J THAT MAKES 
/ IT WORTH 
WHILE IS 
THE 
AYRSHIRE 
LET US TELL YOU WHY 
AxrsAre Breeders Association 
BRANbOfi VERMONT 
-C : \ •• 
FEEDING MOLASSES 
THE MOORE BROS. 
ALBANY, N. Y 
PLOWS 
ick-PLOWS * 19-80 up 
TOO L S WM. H. PRAY, Mlg. LnCrangovlllo. N.Y 
■ ■ MAKE A DOM.Alt AN IIOITIt. SELL M KNITET8 
M?fillIS a (intent patch for instantly mending leaks 
o ill nil utensils. Sample p a o k a g e free. 
COLLETTE .11 KG. CO., Ilrpt* ms, Amsterdam. N.Y. 
FO R 
SaLE 
/S YRSHIRES 
om* tfrnml 3-?c»ar old son of Nothcrton Statesman 
Two fl-yr. oM dmiichtorx of Leasiiessoek ] anuria* Monarch 
Ono 6-ycur old daughter of Kate’s Good Gift 
Two 6-year old daughters of Howie’s Predominant 
One 9-yr. old daughter of Peerless Lad’s White Heatnei 
One daughter of Gleneoirn of Monie. 
All fine pedigree stock out of A.K. daughters. Will 
sell, as we are disposing of herd, and wish lo close 
up our breeding business altogether. A good 
bargain awaits some breeder. Will price the 
head for J 2 .ooo.oo. 
TOMPKINS FARM, LANSDALE, PA. 
Live Stock and Dairy 
How to Make Good Dairy Butter 
BY II. r. JUDKINS 
Fart II. 
Quality Factors. —The factors that 
determine the quality of butter as repre¬ 
sented on the score card are flavor, body 
or texture, color and salt distribution. 
Nearly as much weight is placed on flavor 
as on all the other items combined. Flavor 
may be affected by most any or all of the 
steps from the milking process to the 
packing and storing of the butter. 
Cleanliness Must Be Emphasized. 
—To produce good-flavored butter clean¬ 
liness must begin at the source from 
which the product is derived; namely, the 
cow and her surroundings. So much has 
been said and so many pictures shown of 
the model dairy barn and model methods 
of handling cows that the farmer with 
average means becomes somewhat disgust¬ 
ed and discouraged with his outlay. In 
many cases a barn may be brought from 
darkness into daylight at a very little ex¬ 
pense. In making any changes one should 
always strive towards the ideal. There 
certainly is no excuse why any cow stable 
should not have tight clean whitewashed 
walls and ceiling free from cobwebs and 
dirt; also plenty of light, and not one or 
two holes in the side of the barn. Win¬ 
dows are as cheap as blank wall. Why 
not have some? The barnyard would be 
reasonably dry, and not knee deep in mud. 
There is no excuse for the hind quarters 
of the cow being covered with manure; no 
excuse for the milker having dirty hands 
and dirty overalls; no excuse fur his using 
a wide-top open pail and neglecting at 
least to wipe off the udder with a dry 
cloth. There is no reason why roughage 
should he fed just previous to milking, 
thus filling the air full of dust, nor for 
the feeding of food such as cabbage, tur¬ 
nips or stalk silage, which may give their 
flavor to the milk and cream, hence to the 
butter. All of the above mentioned are 
little things which are within the power 
uf any farmer to correct, and yet it makes 
a great difference in the product as to 
whether or not they are followed out. 
The Separator. — Cleanliness must 
likewise be observed in the raising and 
handling of the cream. The separator has 
been a great blessing to the farm butter- 
making industry. Although the sepa¬ 
rator cannot remove some of the taints 
that the milk may have absorbed in the 
barn, it gives us a smooth, even cream, 
whereas in the shallow pan system, still 
in vogue on many small farms, the cream 
is removed with a hand skimmer in a 
lumpy condition, and deep-setting cream 
may be thin and difficult to churn. Small 
separators can be secured adapted to skim¬ 
ming the milk from only one or two cows, 
and they are a paying and practical in¬ 
vestment, since they skim milk clean, 
which gravity methods do not do, and one 
can regulate them to skim a cream testing 
about 30 per cent fat, which is much bet¬ 
ter adapted for butter-making than thin 
gravity cream testing about IS per cent. 
The skim-milk from separator cream is 
also in excellent condition for whatever 
purpose one desires to use it. To meet 
with success in using a separator it must 
be located in a room where air is pure, 
and it must he cleaned thoroughly at least 
once a day, and preferably twice. 
Preparing for Churning. —Cream 
may he churned in any one of the follow¬ 
ing conditions: 1. Raw and sweet. 2. 
Raw and ripened. 3. Pasteurized and 
sweet. 4. Pasteurized and ripened. If 
raw and sweet cream is to be churned it 
must either be churned soon after sepa¬ 
rating or it must be cooled to . r >0 degrees 
Fahr. or below and kept cool until churn¬ 
ing time. No matter what condition the 
cream is to be in for churning, it, of 
course, must be kept in a place free from 
bad odors and food flavors that cream so 
readily absorbs. Since raw sweet cream 
churns with great difficulty and the loss 
of fat in (lie buttermilk is always great, 
it is not advisable to try to churn cream 
in this condition. Most of the' butter 
made on farms is made out of raw ripened 
or soured cream. Much better results 
can he secured by this method when the 
cream is kept sweet until a few' hours be¬ 
fore churning, and then placed in a 
warm room and allowed .to ripen until it 
(Continued on page 155-40Y 
