The RURAL. NEW-YORKER 
1839 
Making Butter at League Milk Prices 
The dairy company that buys most of 
the milk in this section does not make re¬ 
turns on an honest test. Their returns 
to me for my milk for the last half of 
September were made on their test of 3.0, 
and about half of the milk delivered was 
Jersey milk. .Their patrons are pretty 
much disgusted. I have 150 acres, with 
an electrically equipped milk house, and 
have started making butter from my Jer¬ 
sey milk, selling them my Holstein milk. 
I figure out how I could buy Jersey milk 
at League prices and make a fair return 
on my investment, but I cannot figure 
how I could buy Holstein milk at League 
prices and break even, and give an honest 
test. I am equipped to handle, and want 
to buy some of my neighbors’ milk, and 
they would like me to have it. I make 
butter in the old way, letting the cream 
ripen, and the product is very firm and 
hard, made from pure Jersey cream or 
Jersey and Holstein cream, remaining so 
at ordinary house temperature, whereas 
the store butter becomes soft at the same 
temperature. It is evident that the big 
fellows, churning at League prices, get 
more butter out of 100 lbs. of milk than 
the Babcock test would show, or they 
couldn’t pay the big salaries aud big divi¬ 
dends that they do, in spite of their tests. 
Here is the proposition, boiled down: I 
am one of a number of farmers who are 
tired of fattening the creamery or con- 
densery; we want more than 35c out of 
the dollar; we are less than 20 miles from 
a big city; I have a well-equipped place 
and necessary capital; I have the confi¬ 
dence of this lot of men, and am living 
and have always lived on the plan, “rath¬ 
er the other fellow get more than his share 
than not his full share.” I don’t wish to 
attempt to retail the milk in the city, but 
want to make butter, working up a retail 
trade with delivery once a week. As 
nearly as I can figure, the skim-milk fed 
to hogs might recompense me for separat¬ 
ing, churning and marketing. Can you 
give or get me some information and ad¬ 
vice? C. \v. E. 
Such a test as 3.9 per cent certainly 
seems low for milk nearly half of which 
was Jersey. However, it is hard to con¬ 
demn one’s tests until they have been 
properly checked up. You should get 
duplicate samples from this concern and 
send them to the Geneva Experiment Sta¬ 
tion for test. I am well aware of the fact 
that there is some mighty careless sam¬ 
pling of milk carried on, and some careless 
testing, possibly some of it intentional. I 
do not just understand whether your 
neighbors have any Jerseys. If they do 
not you could not possibly buy their milk 
and make it into butter and get the 
equivalent of League prices for it. 
I note you feel the creamery must have 
some way of getting more butter out of 
100 lbs. of 4 per cent milk, for example, 
than you do. The composition of cream¬ 
ery butter is pretty well determined by 
Federal law. It cannot contain over 15.9 
per cent moisture, and just recently the 
Government has started to enforce rigor¬ 
ously a standard whereby butter must 
not contain less than S2 per cent fat. 
Butter containing 82 per cent fat would 
probably contain 15 per cent moisture, 2 
per cent salt and 1 per cent curd. Farm- 
made butter usually contains 10 to 13 per 
cent moisture, while creameries aim at 15 
to 15.5 per cent. This means that it 
would take 2 or 3 lbs. more of fat to 
make 100 lbs. of butter in case of dairy 
butter. For 100 lbs. of 4 per cent milk, 
however, this difference would be about 
one-tenth of a pound of butter, or 714 to 
8c at present prices. 
As to the skim-milk, it would yield 
good profit if fed to hogs, but much bet¬ 
ter profit if properly made into cottage 
cheese. When you are working up your 
butter market in the city, I should by all 
means go after the cottage cheese. The 
two products market ideally together, 
and you could get a store trade in this 
also. I should put it up in half-pound 
and pound containers, and retail at 15c 
half-pound and 25c pound. To stores you 
could sell at 10c half-pound and 29c 
pound. One hundred pounds of skim-milk 
will easily average IS lbs. cottage cheese; 
at 20c per lb. even equals $3.00 per cwt. 
gross for skim-milk. Expense of making 
is very small. Trade would be limited at 
first, but unless the city is plastered with 
cottage cheese a little advertising would 
be sure to create a demand. H. F. J. 
Pork Following Sauerkraut 
Will you inform me whether pork can 
be put into a stone jar after sauerkraut 
has been in it? c. a. b. 
There is no reason why pork should not 
be put into a stone jar following sauer¬ 
kraut, if the jar is properly scalded and 
cleansed. If. however, the enamel of the 
jar is defective in any way, or if there 
is suspicion of a crack, we would not put 
pork in it, for fear the acid sauerkraut 
had affected it injuriously. 
Thousands Claim it is Superior 
Universal Satisfaction 
I have two double-unit 
machines that I have had 
for two seasons, and have 
had very good success with 
them and like them very 
much. 
Fred Comstock 
Copenhagen, N. Y. 
B ETTER results with Universal Natural Milker have won 
the endorsement of thousands of Farmers and Dairymen. 
The economy in time and labor saved has prompted their 
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A Universal milker outfit has done the same amount of 
milking in the same time as three men could do milking by 
hand. 
For a twice-a-day job, figure the saving. 
The milking is done as naturally as by hand, massaging 
two teats while milking two, and the milking is always done 
the same way. Cows are milked better, and frequently give 
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adjusting. Once you have used a Universal you would not 
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Ask our nearest dealer or write us for catalog. 
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Lump Jaw 
V 
■ The farmer’s old reliable treat- 
I ment for Lump Jaw in cattle. 
I Fleming’s Actinoform 
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FOR HOGS 
1 Write for prices, feed- 
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i 
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m 
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