1222 
Tfcr RURAL NEW-YORKER 
July 17, 1929 
HOT WEATHER 
the season when a 
SEPARATOR 
saves most over 
any other separator 
or skimming system 
I T’S A GREAT MISTAKE for any dairy farmer without a sepa¬ 
rator or using an inferior machine to put off the purchase of a New 
De Laval Cream Separator in the summer months especially with 
butter-fat at the present unusually high price. 
Great as are the adv.'.T'tages of the New De Laval over all other 
separators, as well as over any gravity setting system, at every season 
of the year, they are even greater during the mid-summer season than 
at any other time. 
This is because hot weather conditions occasion greatest butter- 
fat losses with gravity setting and render it most difficult to maintain 
quality of product with any gravity system or unsanitary separator, 
while, moreover, the quantity of milk is usually greatest, and any loss 
in either quantity or quality of product means more. 
Then there is the great saving in time and labor with the simple, 
easy running, easily cleaned, large capacity New De Laval machines 
over all other methods or separators, which naturally counts for more 
at this time of the year. 
Hence the great mistake of putting off the purchase of a New 
De Laval Cream Separator in summer, whether you already have a 
poor machine or none at all, and every dairy farmer should keep in 
mind not only that a De Laval will pay for itself in a few months but 
may, if desired, be bought on such liberal terms as to actually save its 
own cost while being paid for. 
Every claim thus made is subject to easy demonstration, and every 
De Laval local agent is glad of the opportunity to prove these claims 
to you, in your own dairy, without cost or obligation on your part. 
Why not see the nearest De Laval agent at once ? 
If you do not know him, write to the nearest 
office for catalog or any desired information. 
THE DE LAVAL SEPARATOR CO. 
165 Broadway 29 East Madison Street 61 Beale Street 
NEW YORK CHICAGO SAN FRANCISCO 
50,000 Branches and Local Agencies the World Over 
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MII.K ltOTTI.ES ANHOANR. 
Cam, ibi.u Daiuy Supply Co., IUmgston, N.Y. 
Live Stock and Dairy 
Summer Butter-Making 
Will you tell ine how to make butter in 
Summer with best results? J. N. 
Glenfield, N. Y. , 
The first thing iu making butter i* to 
keep the cream in good condition. This 
may be done by cooling each batch of 
cream separately and mixing the batches 
when the cream is cold. Then when 
enough cream is obtained for n churning 
warm it up to about 70 degrees Fahren¬ 
heit and allow to ripen. The cream may 
be warmed by setting the can in a larger 
receptacle of warm water and stirring. 
Hold at this temperature until the desired 
ripeness has been obtained. Then cool 
the cream to the churning temperature 
and hold there for a few hours before 
churning, to harden the fat. Cream for 
churning should be at a temperature at 
which the butter will come iu about 30 
to 40 minutes. The temperature will vary 
with conditions, but about 50 degrees 
Fahrenheit would be a safe trial for this 
time of year. (If you wish to pasteurize 
the cream heat to 145 degrees Fahrenheit 
and hold at that temperature for 30 min¬ 
utes, then cool to the ripening tempera¬ 
ture. add starter and ripen). 
Before churning rinse out the churu 
with cold water, and then add the cream. 
The churn should not be over one-half to 
two-thirds full. The color is then added 
in such amounts as will satisfy the trade. 
In Summer cream has considerable color, 
and it is seldom necessary to add very 
much. Put on the cover and fasten 
securely. Turn a few times, and then 
let out the gas by loosening the cover or 
the plug in the drain. Then churn until 
the butter comes, watching the process 
carefully. Stop churning when the but¬ 
ter comes and is about the size of pop¬ 
corn. Do not try to churu the butter up 
into large lumps. Drain off the butter¬ 
milk and wash the butter with water a 
few degrees colder than the buttermilk, 
and drain. Salt is then added—usually 
about one ounce per pound, but varies 
with the trade. The salt may be sprinkled 
on or “trenched” in and worked until the 
butter is compact and the salt evenly dis¬ 
tributed. The butter is theu ready for 
printing. Be sure to keep all of the uten¬ 
sils clean, and be careful with the churn¬ 
ing from day to day. t. e. w. 
Feeding for Butter 
What is the best feed for making butter 
in Summer and Winter, so we can get 
the best results in texture and flavor? 
Our cows are purebred Jerseys; they are 
out in good pasture. Iu Winter we feed 
silage and mixed hay. E. D. c. 
Lenox. Mass. 
In making butter with good body and 
flavor the feed for the cows is not as 
important as the way you handle the 
cream and make the butter. No feeds 
with strong flavors and odors should be 
used, because the same may be imparted 
to the cream and butter. Some feeds, 
such as cottonseed meal, when fed in 
large amounts, affect the firmness of the 
fat iu the milk and also iu the butter, so 
single feeds of that kind in large amounts 
should be avoided. Any good ration will 
give you good results, and the important 
thing for good butter is to properly care 
for the cream and make the butter. 
T. E. W. 
Trouble with Whipped Cream 
Would you tell me why sweet cream 
from Jersey cows turns into butter when 
I try to whip it for whipped cream? 
Morris Plains, X. J. G. \v. 
The trouble you are having with whip¬ 
ping cream is probably due to having the 
cream too warm. When cream is too 
warm it will churn instead of whip. Try 
to have the cream cooler when you whip 
it, and also set the bowl or dish in which 
you whip it iu the refrigerator for a few 
minutes, so it will cool and not warm up 
the cream. T. E. W. 
Oats and Peas in Silo 
On page 738 you ask for experience 
using oats and peas iu silo. Several years 
ago I had near the barn a heavy piece of 
oats and Canada peas, raised for fodder 
and hay. By the time they were ready 
to cut we were having heavy rains. We 
used what we wanted for fodder, and then 
cut the rest by hand, as it lodged too 
badly to use machine. We ran it through 
silage cutter into the silo and continued 
to feed. The results were entirely satis¬ 
factory. I believe if we had a big lot of 
clover and no weather to make it into 
hay I should run it into the silo. I have 
also used Japanese millet, but it came 
out Tather dry, and did not feed so well 
as corn or the oats and peas. Perhap* 
water would have improved it. 
Maine. J- L. dean. 
Pumpkins for Live Stock 
On page 885 B. M. asks for experience 
from those who have fed pumpkins . or 
squashes. We have fed them to milking 
cows, young stock and pigs with good re¬ 
sults, and consider them of about the 
same value as mangels, carrots, sugar 
beets, turnips or any succulent feed. Al¬ 
though having read that it would be in¬ 
jurious to feed the seeds, we have never 
taken the trouble to remove them, and 
have never had auy bad effects from feed¬ 
ing them. For feeding cattle we have 
a box made of 2-in. chestnut plank, hold¬ 
ing about 2 bu.; place the pumpkins in 
this and chop with a sharp spade. For 
pigs we cook until soft and mix with 
middlings and tankage while hot for grow¬ 
ing pigs, and with cornmeal for those we 
are fattening. Years ago we were car¬ 
ried away with the idea that we could 
take the grain ration away from our cowa 
and substitute pumpkins, squashes or 
roots and get about the same flow of 
milk. However, this did not work out as 
anticipated. But. these succulent feeds 
are a great help to any dairyman who has 
no silo. L. E. BE 
Derry Village, N. H. 
AILING ANIMALS 
Answered by Dr. A. S. Alexander 
Thin Mare 
I have a black mare 1G years old that 
has chronic indigestion and worms; is 
quite thin. I have had our local veter¬ 
inarian treat her. have had her teeth ex¬ 
amined and found to be all right. Eats 
all grain and hay well. After giving her 
medicine we tried to drench her with oil, 
but it is impossible to get her to swallow 
the oil and all goes to waste. We turn 
her out to pasture and also changed her 
feed from whole oats to ground oats and 
bran. What can I do for this mare? 
Pennsylvania. h. k. 
Oil can successfully be given in the fol¬ 
lowing manner which is the right way 
in which to administer a drench. Back 
the mare into a stall. Make a ruuning 
noose in a soft cotton rope, a little larger 
than a clothes line; place the noose 
around the upper incisor teeth, inside of 
the upper lip. with the knot in front; 
then throw the free end of the rope over 
an overhead beam, raise the bead to the 
right height and have an assistant hold 
it there by means of the rope which may 
be twisted twice around the stall post to 
make that easier. Now stand upon a 
box or strong chair upon the off or right 
side of the horse, and from a strong, long- 
necked bottle pour the oil into the mouth, 
one ounce or so at a time. Hub the roof 
of the mouth with the neck of the bottle 
after each small dose is poured in, to 
induce swallowing. If the mare will not 
then swallow, pour a teaspoonful of cold 
water into a nostril and note liow quickly 
the swallowing act will follow. To de¬ 
stroy worms mix in the feed night and 
morning for a week a tablespoonful of a 
mixture of two parts of salt and one part 
each of flowers of sulphur and dried sul¬ 
phate of iron, by weight. Then stop for 
ten days and then repeat the treatment. 
If the mare is in foal omit iron and in¬ 
crease the sulphur correspondingly, but 
give the dose only once a day. Add car¬ 
rots or parsnips to the ration and have 
the mare work or take exercise every day. 
Summer Sore 
I would like your advice about a sore 
on the hind legs of a 10-year-old mare. 
The sore is on the outside of the ankle 
joint, and is a little bigger than a duck’s 
egg. It was caused by a trace chain hook 
catching in an old sear. This happened 
last Fall, and instead of healing up a 
small lump formed, pud since warm 
weather came the sore has been getting 
bigger. The sore is on a big leg. Could 
you tell me what to do for it? Sore is 
in the form of a hard lump, yellow iu 
color, and does not run. J. B. K. 
If you can employ a qualified veter¬ 
inarian it would be best to have the sore 
cut out. Then treat it as a common 
wound. If you cauuot have this done, 
paint the lump with tincture of iodoform 
daily. If this does no good, rub iodoform 
into the sore and then apply flexible col¬ 
lodion. Repeat the treatment as ofteu as 
found necessary. 
« ~ 
Stocked Leg 
I have recently bought a new horse,. 
He has a bad leg that I did not notice 
when I bought him. Veterinarian told 
me it was a case of scratches of long 
standing. The medicine did no good; the 
leg is swelled double its natural size 
and it swells up to his body. What can 
be done? K - 
New York. 
If the horse is affected with chronic 
“scratches” the skiu of the leg from the 
heels to the fetlock joint will be found 
chapped, cracked and sore, and there may 
be a discharge. If the skin of the leg 
above the fetlock is similarly affected 
and the discharge has a foul odor, the 
disease is grease. A similar discharge 
lower down characterizes grease heel. It 
nodes or bunches form on the skin, burst, 
discharge and leave ulcers which do not 
readily heal, the disease is farcy, the skin 
form of glanders, and thut disease neces¬ 
sitates destruction of the affected, horae- 
Take the horse to a qualified, veterinarian 
for the necessary examination. It may 
be added that if the skiu is sound the 
swelling no doubt has been caused by re¬ 
peated attacks of lymphangitis or “Mon¬ 
day morning disease,” which will be likely 
to recur. 
