The RURAL NEW-YORKER 
1119 
A Surplus of Wool 
(Continued from page 1117) 
■war, there would be double the stocks 
now, and wool would not pay for the 
shearing. As it is, wool is the lowest- 
priced commodity in the world, and no¬ 
body wants any except a little of the fine 
grades. The writer has that. kind, and 
it is worth more than $5 a pound at .$100 
to $165 for a suit made from it. The 
coarse wool men are in deeper. Their 
wool is a drug. If the public could get 
fleece wool, it would bring more than ours, 
because it is as useful, and shrinks less 
in scouring. It behooves its owners to 
get even busier than we are. Ivet the 
growers of both kinds study a bit on why, 
when there is not half enough wool in 
the world, there is far too much. 
W. W. REYNOLDS. 
How a Cow Tester Works 
Can you tell me the methods employed 
by testers for dairy associations, how 
they conduct the testing of cows, etc.? 
A tester could not possibly be tit more 
farms than one at a time, and supposing 
a large membership were in the associa¬ 
tion. all wanting cows tested, how can 
one man test all? What records are kept 
and made un by tester? 1 suppose when 
using the tester it registers what butter- 
fat of each cow is. but on reading some 
farmers’ bulletins on dairying I see they 
present tables in order to find what the 
solids are. For what purpose do they 
want to know about the solids? I had 
thought that, testing was simply to find 
the butterfat of each cow’s milk. Per¬ 
haps you can explain. r. ir. r. 
A cow-testing association is made up 
of from 20 to 30 farmers living within 
a radius of a few miles, and owning 350 
to 600 cows. These men organize and 
hire a man to come around and test at 
each member’s farm one day each month. 
The places are visited in order. Some¬ 
times the members transport the tester 
from farm to farm, and sometimes they 
provide him with a team or car, anil 
sometimes the tester furnishes his con¬ 
veyance and the members take care of 
it for him. An assessment of $1.50 to $2 
per cow is levied to cover the salary of 
the tester and expense of outfit. A tester 
can handle only one herd a day. unless 
there happens to be two small herds very 
near together, hence the membership is 
limited to 25 or 30 herds. 
The tester arrives at a member’s farm 
in the afternoon, carrying his testing out¬ 
fit with him. At the night milking he 
takes the milk from the milker as be 
finishes milking each cow. and weighs and 
samples it. lie weighs the grain feed 
and weighs the roughage often enough 
to know about what each cow is getting. 
At the morning milking he repeats this 
operation and then tests the samples. The 
test shows the per cent of butterfat in 
each cow’s milk. He then figures the 
pounds of fat in each cow’s milk by mul¬ 
tiplying the per cent of fat by the pound 
of milk viven at the two milkings. The 
milk and fat thus given on this testing 
day are multiplied by the number of days 
in the month, and this gives the calculated 
milk and fat yield for the month. The 
tester then gets the farmer’s feed prices 
and receipts for dairy products, and fig¬ 
ures out just how much profit or loss on 
feed cost each cow in the herd made for 
the month. This process is gone over 
each month at each member’s farm, and 
at the end of the year the records are 
summarized and yearly profit or loss in 
feed cost for each eow is found. This 
method is found to be 99 per cent plus 
accurate, which is all that can be asked 
for practical purposes. 
You speak about the per cent of solids 
in milk. Milk is made up on the average 
of 87 per cent water, 4 per cent fat. 2.6 
per cent casein, 7 per cent albumen, 5 per 
cent sugar and .7 per cent ash. The 
constituents other than the water are 
known as total solids, and the total solids 
other than the fat are known as solids 
not fat. Practically every State in the 
country has a standard defining lawful 
For instance, in Massachusetts 
milk must contain 3.35 per cent fat and 
32 per cent total solids to be lawful milk. 
An instrument called the lactometer or 
specific gravity bulb used in connection 
wuth the Babcock test tells us the per 
cent of total solids in milk. 
A set of directions usually comes with 
a tester, and nearly every experiment sta¬ 
tion in the country has issued a circular 
describing the operation of the test. You 
might get one from your State college. 
Jtairy supply houses carry these testers, 
the test is simple and easy to operate. 
Briefly the directions are: 
1. Secure an accurate sample of milk to 
o . tested by mixing thoroughly. 
Bring milk to 60 to 70 deg. F. ' 
1 ipette 17.5 e. c. of milk into test bot¬ 
tle. 
4. Add 17.5 c. c. sulphuric acid. (This 
comes with outfit and more can be 
K obtained at local drug store.) 
o. Mix acid with milk by shaking in a 
rotary manner. 
’■ ”hh'l in tester at required speed for 
live minutes. Add hot water until 
mixture comes up to neck of bottle 
and whirl two minutes; add hot 
un Bl fat comes up in neck of 
7 r> , * aU( l "’hirl one minute. 
• Bead fat by use of dividers. The 
necks of the bottles are scaled off 
in per cent. 
mo Ji^ 1 ' ll ^ es an( l handy tables are on the 
non.ulf e° r Mi ap i c * work in multiplying 
P m 'lk by per cent fat, but one 
nmnnnf 5 ecessar .y unless an immense 
< mount of work is to be done. H. f. j.. 
till 
mi 
II 'I IBMii 
An Extra Full Can 
for the Milk Truck 
nres d ° n ot 
S SSfgSrss? 
ba i> L*"°;‘ e out * 
111 
i m °' toM? * 
That is what Larro and the Larro guarantee reproduced at the left 
assure you—a certainty of increased production from your cows. 
No matter how much milk your cows are giving on their present 
ration Larro must make them produce more. 
A Balanced Ration—Mixed ible that an unusually high percentage 
By Automatic Machinery is utilized in actual milk productio0 * 
You get more milk with Larro because Same Guarantee for 
it isn’t a one-sided ration, but a nutri- c , v 
tious balanced food. Seven Xears 
The protein is there—in just the pro- This is the same guarantee of more milk 
portion to maintain the highest possible which has stood back of Larro for seven 
milk flow over a long period, the carbo- years. To the man who is not yet a 
hydrates are there too, and the other Larro user it is an absolute promise of 
necessary elements—all the ingredients better results from his cows—to the 
scientifically mixed by automatic ma- veteran Larro user it is double assurance 
chinery with just one purpose in view, that Larro today is the same as it was 
to produce milk-pail results—at the same in the beginning—that its quality will 
time maintaining the health of the cow. never be changed. 
The cows like Larro because it’s palat- If your local dealer does not carry 
able—tastes so good—and it’s so digest- Larro write us for information. 
DEALERS: Send for Sales Plan 
Tb« Larrowe Milling Company, 610 Larrowe Bldg., Detroit, U. S. A. 
pATlOty 
100 Lbs.Net 
SPMteed analysis. 
|v. E NOTUNOER 
fsj. P|J DC NOT UNOER % 
teiSL NOT over w* 
50 
pARROWTl 
teRODtfCtsj == 
THE READY RATION FOR DAIRY COWS 
f gr. = 
.Si 
^ r — ~ ) - ;J 
ENDURE 
M 
'T'HE UNADILLA Silo is a 
-*■ tower of strength. It will 
require fewer repairs and less 
attention than any other farm 
building. 
It’s made of strong, smooth 
staves that fit closely to form 
an air-tight, frost resisting and 
storm defying structure. Base 
and top anchors of steel cable, 
hold the silo erect, steady and 
secure on its foundation. 
Its big hoops are tightened 
( when necessary ) in front, 
where the UNADILLA lad¬ 
der is always safe and ready. 
Door front can be adjusted to 
make an air-tight contact with 
doors. 
Get the handsome UNADIL¬ 
LA Catalog. It’s free. 
UNADILLA SILO CO. 
Box C Uuadilla. N. Y., or Dts Moines, la. 
—A new theory to 
some, but not too ad¬ 
vanced to fit the Green 
Mountain standard of 
construction. 
GREEN 
MOUNTAIN 
SILOS 
The new hip roof adds 
distinction and gives extra 
capacity. Green Mountain 
staves are of heavy, well- 
fitted lumber, dipped in 
creosote preservative. Hoops 
are of extra heavy steel 
with rolled threads. The 
doors fit like safe or refrig¬ 
erator doors—a patented feature. 
The ladder Is all-wood to prevent 
frosted, fingers in winter. Warp¬ 
ing, twisting or blowingover is pre¬ 
vented by new anchorage system. 
Write for free literature. 
Creamery Package Mfg. Co. 
338 WEST STREET, RUTLAND, VT. 
CRAINE TRIPLE WALL 
Strong and Handsome 
“Crainelox”patent covering over 
a stave silo, with Silafelt be¬ 
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keeps good sil¬ 
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warmth in, and 
cold out. 
Any old stave silo, 
tipped, twisted or 
broken can be re¬ 
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enduring Craine 3- 
wall silo at a fraction 
of the cost of a new 
silo. 
Prices are certain 
to advance. Place 
your order now. 
Send for literature 
and early order dis¬ 
count offer. 
Craine Silo Co. 
Box 110, Norwich, N.Y. 
Free Catalog L“ ™ lots e*t>iam* 
■ -2 how you can save 
money on Farm Truck or Road 
Wagons, also steel or wood wheels to 6t 
any running 
gear. Send for 
it today. 
Electric Wheel Co. 
46 ElmSt.,Quinc[ 
Feeds and Feeding now $2.75 
This standard book by Henry & Mor¬ 
rison has beeu advanced to $2.75, at 
which price we can supply it. 
THE RURAL NEW-YORKER 
333 West 30th Street New York 
