‘Jhe RURAL NEW-YORKER 
February 14, 10*20 
CFEAM SEPARATORS 
are the cheapest 
as well as the best 
This is the unanswerable argument in favor of 
the purchase of a DE LAVAL Cream Separator. 
Everyone wants the best, provided its cost is 
within his means. Fortunately a DE LAVAL 
costs but little more than an inferior cream sep¬ 
arator and saves that difference every 
few weeks. 
Moreover, an inferior separator 
wastes in time and labor, and in quan¬ 
tity and quality of product what a 
DE LAVAL saves, and goes on doing 
so every time it is used, twice a day 
every day in the year. 
If you doubt this is so, try a new 
DE LAVAL alongside any old ma¬ 
chine you may be using or other make 
of separator you may have thought 
cf buying. Every DE LAVAL agent 
will be glad to afford you the oppor¬ 
tunity to do so. 
If you don’t know the nearest De Laval agent, simply 
address the nearest De Laval main office, as below 
The De Laval Separator Co. 
165 Broadway 29 East Madison Street 61 Beale Street 
NEW YORK CHICAGO SAN FRANCISCO 
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(Established 1795) 
East Walpole, Mass 
The Cow and Her Care 
Treatment of Cream Before Churning 
Would you advise me how the cream 
should be treated before churning, and how 
often I .should churn? I have been churn¬ 
ing every four days, and sometimes the 
cream swells right up to the top of the 
churn, and it takes me two hours before 
I get any butter. What temperature 
should the cream be before churning? 
New York. s. C. 
The churning temperature this time of 
year usually falls between GO and GO de 
grees F. If your cream is thin, that is, 
low in percent of fat. you would need to 
churn at about 65 or GG degrees F.. and if 
rich in fat GO to G2 degrees F. will do. 
I judge by what you say about cream 
foaming that your cream is rather thin, 
cold and sweet at churning time. Raw 
sweet cream does not churn easily at any 
temperature. Once in four days is often 
enough to churn this time of year. 
If you will follow either of the follow 7 - 
iug methods, using a good dairy ther¬ 
mometer. I do not think you will have 
any trouble. The first method is to keep 
the cream cold and sweet until the day 
before churning, when it is brought, out 
and warmed to 70-75 degrees F. and held 
at that temperature until it begins to 
taste sour. It is then cooled to the churn¬ 
ing temperature and held there at least 
two hours and then churned. In the sec¬ 
ond method, instead of souring the cream 
it is heated to 140 to 145 degrees F. and 
held there for 20 minutes. It is then 
cooled down to the churning temperature 
and churned next day. To do the heating, 
simply set the vessel containing the cream 
I in a larger vessel of water over the fire 
and stir frequently during the heating. 
! Set in cold water to cool and stir occa* 
' sionally to make it cool faster. H. F. j. 
Ration for Jersey 
I have recently purchased a registered 
Jersey cow. three years old.- which was 
dry, only giving S qts. of milk when she 
freshened with her first calf aud is due to 
freshen again June 2. I have no grain 
nor hay. Will you specify a ration for 
her for two months before freshening and 
thereafter? I am anxious to start a small 
herd along scientific lines. n. F. B. 
New York. 
If you can buy some Alfalfa hay do 
so. If not. try to get some good mixed 
hay of clover, Timothy and Red-top. Feed 
all the cow will clean up three times a 
day. She will probably consume 1G to 
IS lbs. a day. Before freshening, make 
the grain ration two parts by weight of 
bran, one part cornmeal and one part liu- 
seed oilmeal. Feed 3 or 4 lbs. daily or 
enough to get cow r in good flesh for calv¬ 
ing. After the cow calves give two or 
three hot bran mashes at regular grain 
feeding time, using about 2 lbs. of bran 
to a mash. Make the grain ration two 
parts by weight of bran, one part gluten 
feed, one part cornmeal and half part lin¬ 
seed oilmeal. if you use Alfalfa hay. If 
you use other hay, drop the cornmeal out. 
Gradually work the cow into this ration 
so that she ultimately gets a pound of 
j grain to 3 lbs. of milk produced daily. Al¬ 
ways add a pound of coarse fine salt to 
each 100 lbs. of grain when mixing it up. 
If you intend to work up a herd of 
purebred Jerseys there are two logical 
ways to go at it. If you care to invest 
quite heavily at the start, go out and buy 
some good heifers that are of good breed¬ 
ing. are milking well or show by their 
pedigree and make-up that they ought to 
milk well. Frankly, a more sane way to 
go about it would be to buy two or three 
old cows for foundation stock. Get some 
that have produced well and are bred to a 
good bull and build up from these cows. 
In either case you must have the use of a 
good purebred Jersey bull. At the start 
you will be fortunate if you are located 
in a neighborhood where you can get the 
use of someone else’s bull. If this cannot 
be done you will have to buy one. If the 
heifer you have bought had half a chance 
and only gave 8 qts. of milk with first 
calf and is going dry a long time, she 
would not be of much use to you in start? 
ing your herd. it. f. .1. 
Improving Dairy Ration 
Could you suggest a good ration for two 
grade cows, using cobmeal (corn and cob 
| ground) as the base? This is the only 
home-grown feed I have. I can get nearly 
lull kinds of mill feed. Fodder is the only 
roughage except straw. I* can get molas¬ 
ses and beet pulp. R. F. 
Pennsylvania. 
Corn and col) meal, stover and straw 
make n hard basis to build from, as all 
are extremely low in protein, and the 
roughage is not very palatable. It would 
j be a good plan to cut the stover and give 
two feeds a day with a couple of pounds 
of beet pul)) soaked and a pint of molas¬ 
ses per cow, per feed mixed with it. Then 
make up a grain ration of two parts, by 
weight, of corn and cob meal, one part 
wheat bran, two parts cottonseed and 
one of gluten. Add 1 lb. of salt to each 
1100 lbs. of grain aud feed about a quart 
j to each two quarts of milk produced 
daily. u. f. j. 
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RURAL NEW-YORKER 
333 W. 30th St., N. Y. 
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