The RURAL NEW-YORKER 
389 
those two men did not keep very busy. If 
it develops on the surface as the silage is 
fed, it would appear that it was not being 
fed off fast enough. Figuring a cubic 
foot of silage at the average of 40 lbs., a 
2-in. layer in a silo 12x24 would weigh 
about 720 lbs., or more than you could 
possibly feed to six or eight cows. There 
certainly is no way of preventing the de¬ 
velopment of the mold now, unless it be 
taking it off faster. h. f. J. 
Ration for Freshening Cow 
Would you give a balanced ration for 
Jersey to freshen in March? I have 
mixed hay. silage and buckwheat to grind. 
Stamford, N. Y. w. J. 
Feed all hay cows will clean up at two 
or three feeds and about 30 lbs. of silage 
per head per day. Make the grain ration 
100 lbs. ground buckwheat, 100 lbs. bran. 
100 lbs. gluten feed, 150 lbs. cottonseed 
meal and 50 lbs. linseed oilmeal. Add a 
pound of salt to each 100 lbs. feed when 
mixing it up. h.f. j. 
Dairy Ration 
Will you give me a balanced ration for 
cows? Some freshened in December and 
some will freshen next June. I have 
mixed hay, clover, Red-top and Timothy 
and second-crop rowen ; would feed about 
30 lbs. of mangels each day. For grain, I 
have bran, stock feed, cottonseed meal, 
oilmeal, yellow meal, hominy feed and 
gluten feed. P. K. 
Massachusetts. 
Give all hay cows will clean up and 
feed 30 lbs. of mangels per head per day 
as yon suggest. Make grain ration two 
parts by weight of bran, one part stock 
feed, one part yellow meal, one part hom¬ 
iny feed, one part gluten feed, half part 
cottonseed meal and half part linseed oil¬ 
meal. Add 1 lb. of coarse fine salt to each 
100 lbs. of grain when mixing it up. 
H. F. J. 
Utilizing Moldy Butter 
W,.l you advise me what to do with 
some moldy butter? I stored it last Sum¬ 
mer, and it is not fit for either table or 
cooking use. Could I make soap with 
it. and how much lye should I use to every 
6 lbs.? E.B.T. 
You can renovate this moldy butter so 
you can possibly use it for cooking. Add 
three parts by weight of hot water to the 
butter, and heat it up to 145 degree F. 
and hold it for 20 minutes to melt the but¬ 
ter and kill the bacteria. Stir it up well 
and run through a cream separator. The 
water impurities will come out of the 
skim-milk spout and the butter oil out of 
the cream spout. The butter oil can be 
put away where it* is cold and used as 
needed. If you do not have a separator, 
run the melted butter and water through 
several thicknesses of cheesecloth. Set 
the strained fat and water away where 
it is cold and remove the hardened fat 
from the surface of the water when it 
hardens. In case the oil is not fit for 
cooking, you can make soap out of it as 
follows: Take a pound can of potash •, 
and dissolve it in three pints of cold ; 
water. The water will become quite hot j 
as the lye dissolves. 'When cool, pour it 
slowly into 5 lbs. of the strained melted j 
butter oil. stirring it with a stick until j 
mixture is thick as honey. Put in a shal- I 
low pan lined with waxed paper, to I 
harden. When nearly hard, cut it into 
cakes. h. f. j. 
Strong Butter 
Can you tell me the cause of strong¬ 
smelling butter? I have a cow nine years 
old, bred November 1. 1916. and the but¬ 
ter made now has a strong taste. I feed 
corn fodder (dried), oat hay and also 4 
qts. bran and 2 qts. chop daily. Can you 
suggest a remedy? F. C. B. 
Rhode Island. 
There may be several causes for strong- 
smelling butter, such as feed of the cow, 
stage in lactation, handing the cream, age 
of the cream, and place of keeping the 
butter, and its age. Without knowing 
how long your cow has been milking 
since last calf, or how you handle your 
cream, I could not tell the exact cause of 
your trouble. If the cow has been in milk 
for nine to 10 months or more, her milk 
may be abnormal, and cause the trouble. 
Your feed should not cause the trouble, al¬ 
though it would be improved if you 
dropped the bran to 2 qts. and put in 1 qt. 
of cottonseed meal and 1 qt. of liusced 
oilmeal. If the cream has none of the 
strong odor when churned, it would seem 
that age of butter and place or tempera¬ 
ture of storage might have something to 
do with it. I have an idea, however, that 
you will note the same flavor to a lesser 
extent in the cream. If the cream tastes 
all right as soon as skimmed it is very 
apparent that the bad flavor must de¬ 
velop from holding the cream too long, 
and possibly in rather a poor place and 
at too high a temperature. If you do not 
keep cream over four or five days at most, 
and keep it cold until night before churn¬ 
ing, and then pasteurize it by placing 
the cream can in a larger vessel of water 
over a fire, I think you will have no 
trouble. The cream should be heated to 
from 142 to 145 degrees Fahr. and held 
for 20 minutes, and then cooled and 
churned next day at 60 to 65 degrees 
Fahr. Stir the cream frequently during 
the heating and cooling. h. f. j. 
Practical Tractor Facts 
H 1920 “Ten-Twenty” that is 
A going to outdistance all other 
tractors not only in the matter of 
nation-wide popular demand, but also 
in general satisfaction to the farmer, 
is the Titan 10-20. 
In five years* time a great many 
thousands of Titan tractors have been 
manufactured at the great Milwaukee 
Works, the home of the Titan. 
Practically every one of these trac¬ 
tors is in use today. They are serv¬ 
ing not only the farmers of America, 
but also thousands in Europe, re¬ 
building the dormant war-torn acres 
that are hungry for crops. 
With so great a number of Titan 
1020 s. in active use — setting so 
many good examples to farmers in 
need of right power — it has been 
necessary to enlarge the manufac¬ 
turing facilities to meet the rapidly 
developing demand for this most 
Titan 10-20 Features 
1. Wide friction-clutch pulley 
2. Economy throttle governor 
3. Adjustable drawbar 
4. Safety fenders 
5. Comfort platform 
6. Sixteen-tool set 
7. Free starting-instruction service 
popular of popular tractors. The 
scene at the tractor plants is one of 
night-and-day activity, with 5,000 
men on the job. It is probable that, 
by the time this notice appears, pro¬ 
ducing volume will have been in¬ 
creased sufficiently to enable you to 
get a Titan 10-20 for early spring 
delivery if your order is placed at once. 
There has been no increase in 
price. Titan 10-20 is available for 
you at the 1920 price fixed last July 
— $1,000 cash, f. o. b. factory. See 
your International dealer. 
International Harvester Company 
Chicago 
of America me. 
USA 
Have You Got 
GAILOWAYS, 
1920 B BOOK N 
Sent FREE 
£ 
Get your copy 
* 13 
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Blive big money on Spreaders, Separa¬ 
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M/rsf o Tn/fau Use this valuable illus- 
Vfw WiZ& f UUdj trated book 03 your 
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WM. GALLOWAY, Pres, 
THE VVM. GALLOWAY CO. 
Box 277 WATERLOO, IOWA 
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Color Sells Butter 
Add a rieh “June shade” to the 
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