The RURAL NEW-YORKER 
437 
The Cow and Her Care 
Test of Cream 
We have three Jersey cows, freeh last 
Fall, and made butter until now, but I 
have so much work to do that we decided 
to ship our cream as before. I have al¬ 
ways heard Jerseys are noted for their 
rich milk and cream, and stand a very j 
good test. I would like to have you tell 
me whether the test received in my last 
shipment is up to standard. I have just 
compared this test with the test of a poor 
milch cow we had last September, and sold 
for beef, and cannot understand it. Test 
of Jersey cows’ cream : 36 lbs. of cream, 
test, per cent 23, butter fat 8.2; 30 lbs. of 
cream, test per cent 23, butterfat, 6.0. 
The cow we had in September, her cream 
tested as follows: Nine lbs. of cream, 
test per cent 26, butterfat 1.5; 11 lbs of 
cream, test per cent 25, butterfat 2.7. 
Which is the better test? MRS. a.e. f. 
It is possible to get just as rich cream 
from Holstein milk as it is from Jersey 
milk. The amount of cream that can be 
taken, sav, from 50 lbs..milk testing 5 per 
cent fat and 50 lbs. milk testing 3.5 per 
cent fat depends on the position of the 
cream screw of the separator. It is here 
that the richness of the cream is regu¬ 
lated. Thus, if the screw was set for a 30 
per cent cream, 50 lbs. of 5 per cent milk 
would yield 50 x .05 2.5 lbs. fat. 
2.5-f-. 30=8 -flb6. cream, 
50X .035 = 1.750 lbs. fat 
1.750-4-.30=5.5-4-lbs. cream from 
the low testing milk. . 
The value of the cow is not estimated 
by the per cent of fat in her cream, but 
rather by the pounds of milk and fat she 
produces. H - F * J * 
Bitter Milk 
The milk from one of my cows is so 
strong that one cannot drink it; it is not 
only strong but bitter. One can taste it 
even after putting it into coffee or using 
it for any cooking. She seems like a good, 
healthy Holstein cow. In July she will 
have her fourth calf. Is the milk safe to 
use? E - A * 
As I understand it. the milk is bitter 
when it comes from the cow. Some cows 
give milk that tastes bitter before drying 
off, and since this one did the same thing 
last year, she is apparently one of those 
cows that has it in her system to do this 
very thing. The only thing that can be 
suggested is to get some succulence into 
the cow’s ration. If you could get some 
feed molasses and chop the cornstalks and 
wet them tip with molasses, one part in 
three parts of hot water, it might help. 
Some dried beet pulp would be excellent 
too. Soak a pound in 3 to 5 lbs. of water 
and feed a couple of pounds of the dried 
pulp thus soaked each night and morning. 
Make the grain ration two parts by weight 
of bran, one part mixed feed, one part 
gluten and one part linseed oilmeal. Add 
1 lb. coarse fine salt to each 100 lbs. feed. 
If these changes do not help there is noth¬ 
ing to do but dry her off. H. F. J. 
Ripening Cream with Buttermilk 
T have always had more or less trouble 
with my churning in cold weather, but 
this Winter have solved the problem to 
my own satisfaction, and will pass the 
remedy along, with the hope that it will 
help others having the same trouble. Two 
days before I churn I pour a pint of but¬ 
termilk into my cream pot. stirring it 
thoroughly, and setting it in a moderately 
warm room till churning day. The cream 
will then be thick. I scald m.v churn, which 
is a wooden one with crank, but do not 
rinse it with cold water, as I do in warm 
weather, but pour the cream into the 
warm churn, which seems to make the 
temperature just right. The butter comes, 
sometimes in 20 minutes, and always in 
less than an hour. My butter is fine. I 1 
churn twice a week. K. C. C. 
Freehold. N. J. 
{ It is true that ripened cream churns 
more easily than unripened cream. But¬ 
termilk can be used for this ripening pro¬ 
vided it. has a good, clean flavor. As a 
rule, by the time one has kept buttermilk 
over from one churning to use for the 
next one, it is not advisable ft) use it be¬ 
cause of the poor flavor it will impart to 
the cream and hence to the butter. 
n. f. j. 
Foaming Cream 
I have a cow five years old. We are 
having-a lot of trouble making butter 
from her; we sometimes churn two hours 
and it does not come. It seems to be 
nothing but foam. J. J. S. 
The cow may not be to blame, ns such 
troubles often are due to bacteria in the 
milk utensils, or to wrong temperature or 
unripe condition of the cream at churn¬ 
ing time. To determine if there is any¬ 
thing wrong with the milk when it leaves 
the udder, set a sample of milk from each 
quarter in a separate sterile dish or bot¬ 
tle. If one quarter is diseased the milk 
from it may contaminate the milk with 
which it is mixed. It sometimes happens 
that the milk from a cow iu heat produces 
cream that foams in the churn ; therefore, 
milk at that time should not be kept for 
cream production. Get some starter from 
the local creamery man and consult him 
' as to the failure of the butter to form 
properly. A. s. A. 
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