692 
Tbt RURAL NEW-YORKER 
May 7, 1921 
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The Midget Seeder and Moldboard Plow 
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fulness. 
Divide the price of a De Laval 
by its years of service 
for its real cost. 
T HAT the best is the cheapest in 
the long run is doubly true of the 
De Laval Cream Separator. 
Divide the price of a De Laval by the 
years of use you will receive—there are 
thousands in use from ten to twenty 
years, and even twenty to thirty years 
is not unusual — and you get a yearly 
cost that is much lower than that of any 
other separator you can buy. 
During all these years of use the 
De Laval will skim with' the utmost 
efficiency; it will save instead of waste 
cream; it will pay for itself over and 
over, and return you the greatest cash 
income. 
That’s why there are more than 
2,500,000 in use the world over. 
Furnished with hand, power or 
electric drives; sold only through 
agents; and if desired, on such 
terms that it will pay for itself. 
The De Laval Separator Company 
NEW YORK CHICAGO SAN FRANCISCO 
165 Broadway 29 E. Madison St. 61 Beale Street 
Soon er or later you will use a 
De Laval 
Cream Separator or Milker 
Live Stock Notes 
Drying Off Cow 
I have a registered Jersey cow coming 
fresh in a month. She gives about 3% 
quarts of milk a day yet. I milk her once 
a day and would like to dry her up. 
Would it do to stop milking? n. a. 
Narrowsburg, N. Y. 
You should dry your cow up right away 
and give her a rest before her next fresh¬ 
ening period. To dry her off quickly you 
may skip a day between milkings for a 
week. At the end of that time no doubt 
you can stop milking her altogether, 
unless it be to milk her out once or twice 
after about four days. If she fails to dry 
up, take all her grain away for a few 
days and give her only hay. She will 
milk much better during her next lacta¬ 
tion period if you can give her at least 
a month’s rest. As a dry cow ration I 
would recommend equal parts, by weight, 
of cornmeal, ground oats, oilmeal and 
bran. Feed her enough of this feed to 
keep her gaining in flesh. You will not 
be able to fatten her in a month. J. W. B. 
Purchase of Tuberculous Cow 
I traded a fresh cow to a neighbor for 
a beef cow; received $30, as I valued the 
fresh cow at about $80, and expected to 
get $50 for the beef. I kept the cow one 
week, then killed her, and found her to 
be in the last stages of tuberculosis, there¬ 
fore the carcass was unfit for use. Which 
one of us is supposed to stand the loss? 
New Jersey. m. a. l. 
There is no law in New Jersey com¬ 
pelling a man to tuberculin-test a cow 
for intra-State sale, and unless you pur¬ 
chased this cow subject to a tuberculosis 
guarantee, you have no redress. If at the 
time of your trade, however, the cow was 
sold to you to be free from tuberculosis, 
the seller should stand the loss. J. w. b. 
Preserving Butter for Home Use 
Would you tell me how to put down 
1 butter to keep in tubs? MRS. A. s. w. 
Windsor, Conn. 
When proper attention is given to a few 
important details, butter can be stored at 
home for future consumption. The butter 
should be made from cream which has 
not become over-ripe, and which possesses 
a clean, acid flavor . Any off flavors pres- 
sent in the cream are very apt to become 
intensified in the butter. Extreme care 
should be exercised, too. in working the 
blitter. The salt should be evenly dis¬ 
tributed. and tin 1 butter worked free of 
all water or buttermilk. 
The butter should be packed in pound 
or two-pound crocks which have been pre- 
vously scalded in boiling water. Pack 
the butter firmly in the crocks and leave 
no air spaces. Wrap each crock of butter 
with a piece of muslin which has been 
previously boiled. Place the crocks con¬ 
taining the butter in a larger crock which 
lias been sterilized with boiling water and 
allowed to cool in a clean place. Over 
the crocks containing the butter pour 
brine of such strength that it will float 
au egg. To every 3 lbs. of salt used. 1 lb. 
of sugar and 1 14 ,-lb. powdered saltpeter 
should be added. The brine mixture 
should be ’boiled, skimmed and allowed to 
cool before using. 
When the crocks are not at hand the 
butter may be made in prints or rolls, 
which should be wrapped in butter-elotli 
or parchment paper and immersed in the 
above brine. 
Another method which is sometimes 
used in preserving butter is that of “salt¬ 
ing it down.” Select a crock, stone jar 
or tub suitable in size and thoroughly 
scald it and allow to cool.. The butter 
is packed in the crock in layers of about 
four inches each. Between each layer 
is placed a light covering of the following 
mixture: One pound loaf sugar. 3 lbs. 
salt and 14 -lb. pulverized saltpeter. A 
space of about three inches should be lefr 
on toj» and kept covered with a strong 
solution of brine. 
Still another method that is being high- 
1 ly recommended and which can best be 
| used when the butter is put into tubs 
; may be outlined as follows: 
1. Use cream that is sweet. There is 
more of a tendency for off flavors to de¬ 
velop in' butter made from sour cream. 
2. The sweet cream must be pasteur¬ 
ized so as to make the churning less dif¬ 
ficult. Sweet cream will eause difficult 
churning because of its viscosity. Pas- 
; teurizing or heating breaks this “sticki- 
J ness.” 
j 3. Wooden tubs or earthenware crocks 
are used for storage containers. The con¬ 
tainer must be thoroughly scalded and 
J cooled before the butter is packed in it. 
If the butter is parked solidly in the tub 
or jar. the surface should be covered with 
j a white cloth that has been boiled for 
1 several minutes. The cloth should be a 
I little larger than the diameter of the sur¬ 
face to be covered. The cloth is then 
covered with a layer of salt one-sixtli to 
one-eighth of an inch in depth. This 
layer of salt will keep the surface of the 
butter from spoiling. 
If the butter is in print form the prints 
should be carefully packed in the jar or 
tub and weighted down with clean bricks 
or stones. The butter should then be 
covered with a saturated solution of brine. 
This brine is made in proportions of 1 lb. 
of salt to 4 lbs. of water. 
It will be noted that this last method 
involves special change in the ordinary 
steps of butter-making. It does, however, 
give good results. 
In every ease it is important that an 
extra supply of brine be kept on hand in 
sealed jars so as to replenish the brine 
supply from time to time. j. w. B 
Ration for Ayrshires 
Will you balance a ration for Ayr¬ 
shires? I have mixed hay. clover and 
Timothy, silage, oats, cornmeal, gluten, 
oilmeal. bran and can get all feeds. 
Pennsylvania. j. g. 
You can make an ideal balanced ration 
of the feeds you have on hand with the 
addition of a small amount of cottonseed 
meal. As you are feeding silage, it would 
not be advisable to depend too much on 
oilmeal for your protein concentrates. I 
would suggest the following mixture to 
be used with the roughage you have avail¬ 
able : 300 lbs. cornmeal, 200 lbs. ground 
oats, 200 lbs. bran, 100 lbs. oilmeal. 200 
lbs. cottonseed meal and 100 lbs. gluten. 
This mixture should be fed according to 
production—1 lb. of grain to each 3% lbs. 
of milk produced. The cows should have 
from 25 to 35 lbs. of silage a day. and 
what bay they will readily clean up morn¬ 
ing and night. j. w. b. 
“Advanced Registry Official” 
What is A. R. O. work? I often read 
of it in dairy papers, but no dairyman 
hereabouts can explain it to me. 
Uuion Grove, N. Y. H. L. T. 
A. R. O. is an abbreviation of “Ad¬ 
vanced Registry Official.” An advanced 
registry cow, or an A. R. O. cow, is one 
that lias produced in a specified length of 
time enough butterfat to come up to the 
standard «et by the breed associations for 
a cow of a certain age. Cows are ad¬ 
mitted to advanced registry in the Ilol- 
stein-Friesian Association when they 
have produced under official supervision 
the following records: Two-year-old, 7.2 
lbs. fat in seven days; three-year-old. 8.8 
lbs. fat in seven days; four-year-old, 10.4 
lbs. fat in seven days; five-year-old, 12.0 
lbs. fat in seven days. 
Every day of increased age at date of 
calving increases the requirement .00439 
lbs. of fat until five years is reached. The 
experiment stations in various States are 
designated to supervise the making of 
these records, and the supervisor is re¬ 
quired to make affidavit as to the truth 
of the same. j. h. b. 
Ration for Cows and Hens 
Will you give me a good grain ration 
suitable for cows on pasture, such as old 
Timothy sod? I have oats, wheat, barley 
and corn, and can buy other things to 
make up the necessary ingredients. Also 
give me a good Summer ration for hens. 
New York. L. d. f. 
Pasture forage furnishes a rather nar¬ 
row nutritive value, and on this account 
it is usually advisable to feed a ration 
that is lower in protein that would be 
fed under Winter conditions. O 11 the 
average farm corn can be used to make 
up the bulk of the grain ration. With 
the feeds that you have available you can 
make up a very good milk-producing ra¬ 
tion. I would suggest using three parts 
corn, one part oats, one part barley, one 
part wheat and one part gluten, or cotton¬ 
seed meal. The general rule for feeding 
on pasture is tt> give a cow producing 
25 lbs. of milk daily 3 lbs. of grain and 
add 1 lb. of grain for each additional 
5 lbs. of milk produced. This rule ap¬ 
plies on where pastures are abundant; 
1 lb of grain to each 3*4 lbs. of milk 
should be fed when dry season starts. 
Equal parts of cracked corn, wheat 
and oats make a good Summer ration for 
hens. J. av. B. 
Changing Time of Freshening 
I would like to get some information 
about changing the time of cows freshen¬ 
ing. I have three cows that freshened 
in February that I would like to change 
and have them 'come in in the late Sum¬ 
mer or early Fall. Gan this be done 
without affecting the breeding of the cow? 
w. E. I). 
There is no reason why the cows should 
not be held over and made to freshen in 
tin' Fall of 1922. Up in our country we 
don’t like to have our Fall cows freshen 
until about stabling time. Go we that 
freshen in August or earlier are not much 
le tter than Spring cows for Winter milk¬ 
ing. They shrink their milk flow too 
much when we change them from pasture 
to the barn. On the other band, if the 
cow does not freshen until she is in her 
Winter quarters, she will give a full flow 
of milk right along all Winter, and will 
increase again when she goes out to grass 
and do well until the dry weather strikes 
us the fore part of July. We think that 
more and higher-priced milk can be gotten 
from a cow from October to the following 
July than at any other period. Of course, 
one should time the freshening of his cows 
according to his individual conditions. As 
a general proposition it is safer to keep 
cows breeding regularly. That is. a calf 
about once in 12 months. But if the 
cows are not allowed to get too fat there 
is small danger of injuring them as breed¬ 
ers if they are held over for a few months 
longer. J. grant mouse. 
