The RURAL NEW-YORKER 
('alvos have been raised successfully on 
hay tea, but as a general practice tea is 
used only where calves are unable to 
thrive on milk or during a period of sick¬ 
ness from scours, etc. At the Kansas 
609 
matter. I would advise feeding from S 
to 10 lbs. daily to a young calf. This 
can be increased as the calf grows older. 
Excellent results have been obtained 
from feeding calves the Indiana home- 
“Bone Sour” in Meat 
I killed a hog which dressed 2S0 lbs. 
It seemed to be all right. We cured the 
meat and had it smoked, but now we 
cannot use it; that is, the hams and 
shoulders. The meat is tainted around 
the bones. Can you tell me the trouble? 
The bones are soft. j. k. 
New York. 
The trouble with your meat is what is 
commonly called “bone sour,” and may 
be caused by one or both of two factors. 
A large hog is difficult to cool out thor¬ 
oughly, and one who is accustomed to 
handling smaller carcasses is likely to cut 
up the meat and place it in the pickle 
before it is thoroughly cooled, in which 
case the animal heat remaining in the 
thicker portions causes the fluids about 
the joints in, ham and shoulder to decom¬ 
pose, giving a very disagreeable odor to 
the meat. 
Another cause is that in large carcasses 
it is often difficult for the pickle to pene¬ 
trate to the bones, and in the packing 
house this is hastened by using a brine 
pump, the needle of which is inserted to. 
the joint and pickle pumped in. This 
may be done on the farm with a 
long-needled, heavy-barreled hyperdermic 
syringe, such as is used by a veterinarian, 
or a wooden dibble may be pushed down 
along the shank bone, and this hole filled 
with coarse salt before the meat is placed 
in the pickle. 
In the packing plant Government in¬ 
spectors test all hams and shoulders by 
inserting a ham trier along the shank 
bone to the joint, and after removing it 
it is tested for the disagreeeablo odor that 
characterizes sour. All soured hams and 
shoulders are condemned as unfit for food. 
K. J. SEUI.KE. 
Making Butter on the Farm 
I have the care of two valuable Jersey 
cows-, and have to make butter. What is 
the easiest method of making butter? Is 
55 degrees about right, for churning? 
West Caldwell, N. ,T. G. r,. 
It. is very easy to make good butter on 
the farm—provided you know how. And 
then do it just as you know that you 
ought to. Even with so small a dairy as 
two cows, I would advise getting a small 
cream separator. A great many people 
have stopped making butter, and would 
sell their separators very reasonably. A 
little want advertisement would probably 
bring you such a machine as you need. 
The milk is best skimmed immediately 
after each milking, while it is warm ; but 
one might keep it in a cool place, free 
from all odors, and separate but once a 
day by warming the milk up to 90 de¬ 
grees before separating. 
Immediately after the cream is separ¬ 
ated it should be cooled to around -10 de¬ 
grees, but never let it freeze. Each batch 
of cream must be cooled before it is added 
to the churn batch. When you have 
enough for a churning, say four or five 
days’ cream in cold weather, the whole 
batch should be warmed to 70 degrees 
and kept there until it becomes sour and 
thickens somewhat. This souring will be 
hastened by adding a small amount of 
buttermilk from the previous churning. 
This ripening process of the cream should 
not extend over 48 hours, or the cream 
may develop a bitter taste, and spoil the 
butter. 
When the cream is ready to churn it 
should be cooled to from 00 to 62 degrees, 
and in cold weather it. is sometimes neces¬ 
sary to warm it a little more The but¬ 
ter should come in .‘50 minutes, and be in 
shall, hard granules like shot. Keep 
watch when the butter begins to come, 
and if the granules are very small and 
refuse to unite into larger ones, a pail of 
water slightly warmer than the cream 
should be added. Then a few turns of 
the churn should bring the butter in 
shape to draw olf the buttermilk. On 
the other hand, if the butter begins to 
come too soft, a pail of cold water will 
rectify the trouble. The butter should 
be washed in water to keep it in granular 
form until the buttermilk is washed out. 
The last rinsing water should be just a 
little warmer than the other. This is so 
that the butter will come together after 
the salt is added. Drain off the water 
fairly well and then add the salt to the 
butter in the churn while still in the gran¬ 
ular form. Salt according to taste, from 
one to one and a quarter ounces to the 
pound. You will have to guess at the 
amount of butter in the churn, but this 
can be very well done by knowing how 
much the previous churning weighed. 
You will need to add a little more salt 
than you expect, will stay in the butter, 
for some will drain out while the butter 
is being worked. 
Work in the salt by turning the churn 
a short time. If you churn in the morn¬ 
ing, leave the butter in the churn until 
nearly night, at. a temperature where it 
will neither get. too hard or too soft. 
Then) remove from the churn and work it 
over two or three times to get any re¬ 
maining water out, and to make sure that 
the salt is evenly distributed. Butter 
worked too much will be salvy and if not 
enough streaked. 
Any dairy supply house ought to be 
able to sell you a dairy thermometer, 
and the drug stores usually handle them 
in dairy sections. A little practice is 
needed to make the best of butter. Some¬ 
times everything does not work out just 
as I have told you it ought to, and then 
is where the experience is needed. The 
cream from different cows churns differ¬ 
ently ; feeds have an influence on the 
quality of the butter, and the handling 
the cream should have. Don’t expect to 
make a prize batch the first time, but 
try to. Be careful, churn when the cream 
is ready to churn—and do all the rest at 
the right time. Then a little “horse 
sense” and patience ought to make you a 
first-class buttermaker. 
J. GRANT MORSE. 
.4 Promising Calf. Fig. 236. 
Lyman G. Peck of Connecticut sent, us 
the picture of the calf shown at Fig. 236. 
Mr. Peck tolls us that his friends tell 
him that lie has a “wonder” in this four- 
months-old Holstein, and we hope that 
they are true prophets, for the time is 
surely coming when the dairy business 
will need a few extra “wonders” in order 
to keep up with the trade. Milk just 
now is getting careful scientific advertis¬ 
ing as a more valuable food than any 
other product in the world, and in time 
all this will capitalize for the benefit of 
the dairyman. In these times of high 
prices for labor and feed, it. is little short 
of a crime to attempt to raise a poor calf. 
A good calf, however, with a reasonable 
pegigree and strong constitution, ought to 
be a good proposition, and it would pay to 
raise such young things and give them full 
care. Calf feeding requires method, and 
carelessness is a prolific cause of loss. 
Hay Tea for Calves 
Can you give me the best known form¬ 
ulas for raising calves with hay tea or 
bran porridge? IIow much hay tea would 
it do to give them? I shall not have 
much milk. MRS. j. ir. t;. 
Pennsylvania. 
Experiment. Station hay tea was made 
by firet soaking hay for two hours and 
then boiling until the liquid was concen¬ 
trated : 12.5 lbs. of hay yielded about 
100 lbs. of tea. The hay should be cut 
early, when it. contains the most soluble 
mixed ration, and I would advise you to 
try it. It. is composed of equal parts, by 
weight, of hominy, red dog flour, oilmen! 
and dried blood flour. The mixture 
should be fed as a gruel, using 1 lb. of 
the meal to each gallon of liquid .t. w. b. 
De Laval 
first gave us a 
better way of 
separating cream 
and now a better 
way of milking " 
Proof that the De Laval Milker is actu¬ 
ally a better way of milking comes from 
De Laval users from all sections of the 
country. They are practically unanimous 
in their agreement that the De Laval in¬ 
creases the production of milk even over 
good hand milking. The saving in time 
and the increase in production of milk will 
soon pay for a De Laval Milker. 
Send for catalog, which contains 
complete information 
THE DE LAVAL SEPARATOR COMPANY 
ll \\'' i ^ 
NEW YORK 
165 Broadway 
CHICAGO 
29 E. Madison St. 
SAN FRANCISCO 
61 Beale St. 
r 
Sooner or later you will use 
Milker or Cream Separator 
