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■ GRIFFIN LUMBER CO. 
UlUlllill Uoxll Hudson Falls, N.Y. 
The Genuine CHAMPION Cools Milk 
Operates quickly, easily, cheaply. Saves its cost 
in one week. Halts bacterial growth. Removes 
odors. If your dealer cannot supply you, write 
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PERFECTION ANTI-COW KICKER 
THE MOORE BROS., IS GREEN STREET, ALBANY, N. Y 
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cures s tcli, mange and 
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New York State FARMS TWXSW?! 
making farms for sale. We have a size, location aiid 
price to please von. Stock and tools included on many of 
them. MANDEVILLE REAL ESTATE AGENCT. Inc., Dept. I. Olean, N. 1 . 
Live Stock and Dairy 
Rule Regarding Cooling Milk 
We are having some trouble in regard 
to cooling the morning's milk. My milk 
is delivered at the factory before nine 
o'clock. and they insist it mnst be cooled 
down to 60 degrees. As I understand 
the rules, it requires no cooling if deliv¬ 
ered before nine o’clock J. r. c. 
New York. 
Following is the rule of the New York 
Hoard of Health for the cooling of milk 
Temperature of Milk.—The milk must 
he cooled immediately after milking and 
maintained at a temperature of not more 
than 00 deg. F. Provided, however, 
morning’s milk need not be cooled be¬ 
tween the time of milking and the time of 
delivery to the creamery or pasteurizing 
plant if such delivery is made before 
0 A. M. 
We have had reports from some sec¬ 
tions where milk was delivered after nine 
o’clock in which the inspectors demanded 
that the milk be cooled down promptly 
after milking, because of the long dis¬ 
tance of shipping, which necessitated the 
delivery after nine o’clock, but we have 
had no previous complaints of warm milk 
being delivered before nine o’clock. Milk 
delivered in that way is clearly within 
the above-quoted rule from the Board of 
Health. 
Tn half a century of intimate experi¬ 
ence with the business, we have never 
known a time when there were so many 
obstacles put in the way of the producers 
of milk. We never knew so much milk 
j to be destroyed and rejected and dumped 
as is reported from different sections at 
the present time. It looks as if there was 
a concerted action to discourage its pro¬ 
duction. 
New Holstein Record for New Jersey 
Senior three-year-oid class for milk in 
New Jersey has a new class leader. Fin- 
derne Netherlaud Yaldessa No. .‘574.245 
having completed her seven and 30-day 
records with the following results: Seven 
days, 074.5 lbs. of milk, 21.10 lbs. of but¬ 
ter; 30 days, 2.743 lbs. of milk. 83.59 lbs. 
of butter. 
She displaces l’inderue Wachusett 
Fayne in her milk production by over 100 
lbs. of milk, which cow was owned by 
Finderne Stock Farms, Finderne, N. J. 
■She calved February 22. dropping a very 
fine bull calf, sired by King Ilengerveld 
Yaldessa. their junior sire. Her best 
day’s milk production was 100 lbs., made 
on the forty-fifth day of test. 
WILLIAM J. NTILTON, JR., 
'Official A It. O. Supervisor. 
Excess Moisture in Butter 
Why does the amount of moisture vary 
so much from time to time in butter? 
How can one obviate excessive amount 
of moisture. mbs. u. b. h. 
Churning temperature, over-churning 
and the working of ihe butter are three 
important factors determining the 
amount of moisture that may be incor¬ 
porated in butter. Churning is usually 
stopped when the butter granules are 
about the size of kernels of popcorn. The 
butter is said to be over-churned when 
the butter has formed into larger-sized 
granules or pieces than noted above. Over- 
churning. especially at a high tempera¬ 
ture. will effectively increase the moisture 
content of butter, and should be guarded 
against for that reason. In farm butter¬ 
making it is of primary importance that 
the butter be not ovei-churned before'the 
buttermilk is drawn off and the butter 
washed. 
If the temperature of the wash water 
is high and the butter is washed exces¬ 
sively, it will contain too much water 
when finished, and appear salvy. Wash¬ 
ing butter with water at a low temper¬ 
ature will not incorporate so much moist¬ 
ure. Working of butter tends to express 
excessive water. Rutter should nut. how¬ 
ever, be worked in water after salt has 
been added. “Leaky’’ butter will usually 
result under such cmditions. When but¬ 
ter is in a firm condition, excessive work¬ 
ing may be practiced to reduce the water 
content. One should follow a uniform 
procedure in butter-making in order to 
insure a uniform product at all times. 
The dairy thermometer will be found one 
of the most essential parts of the equip¬ 
ment. Experience and practice will de¬ 
termine the exact make-up of the churn¬ 
ing schedule. j. w. b. 
‘Strong Tasting Butter 
We have a family cow which came fresh 
in January; calf was taken away Feb¬ 
ruary 14. I am feeding the following: 
100 lbs. corn. 75 lbs. oats, 60 lbs. buck¬ 
wheat, ground together, to which I add 
50 lbs. cottonseed meal, 40 lbs. bran, and 
mix all together. I feed 3 qts. of this 
three times a day, on cut bay. as mixed 
feed. For roughage I am feeding Tim¬ 
othy hay. all cow will eat. This hay 
was made in 1010: has few weeds in it. 
Cow does not seem to relish it very much. 
We started to make some butter while 
calf was yet w iw. and this butter 
was sweet and light, and was so for 
several weeks aiv<-r calf was taken away. 
Then I commenced to feed cow about 
% peck potatoes once a day in the middle 
of forenoon, and then it seems that but¬ 
ter would be sweet at first, but after get¬ 
ting a few days old would get strong aud 
have a disagreeable odor. We could no¬ 
tice nothing wrong in milk or in cream. 
Milk or cream does not get sour before 
churning; no trouble at all about churn¬ 
ing; wife is an experienced butter-maker, 
and can make good butter. I have quir 
feeding the potatoes, thinking that might 
have been causing the trouble. We would 
like to know, if possible, where the 
trouble is. Was it in the potatoes we 
fed, or is it in the cottonseed meal, or 
where probably is the trouble? c. r. 
Pennsylvania. 
It is not possible to state the exact 
cause of strong-tasting butter. There are 
several things which might cause this off 
flavor. It is not likely that either the 
potatoes or the cottonseed meal is causing 
the trouble. It is probably due to the 
fact that the cream is not soured or rip¬ 
ened properly before churning. In such 
event, any undesirable bacteria in the 
milk would impart their flavors, or even 
themselves bo taken into the butter and 
later cause trouble The ripening or 
souring of the cream would tend to do 
away with such bacteria and incidentally 
improve the flavor cf the butter. 
When cream is kept very cold there are 
often bitter flavors developed. If the 
cream is held at 70 deg. F. until sour, 
and is then kept cold until churned, those 
organisms which cause bitter flavors will 
not develop as they will if the cream is 
kept cold and sweet until churning. 
At this particular time of the year but¬ 
ter flavor may become affected by the feed 
that the cow receives. This is especially 
true if the cow is getting new pasturage. 
A marked flavor is produced with the 
change from Winter feeding to pasturage. 
Often a strong flavor is imparted to the 
butter if the cows get wild onions in their 
feed; j. w. b. 
Preserving Milk in Bottles 
M hat do you think of the idea of put¬ 
ting up milk in bottles, like soft drinks, 
sterilizing and adding some preservative, 
to keep it indefinitely, and perhaps add¬ 
ing some fruit flavors thereto? Do you 
think the milk would keep, and if adding 
some preservative, what do you think is 
the best and safest to use? This thought 
has come to me lately, because of a new 
soft drink concern just started in our 
community. This stuff is put up in S-oz. 
bottles and sells, by the case, 24 bottles, 
for $1 ; at retail. 7c a bottle. You see. it 
sells for more than the best milk, and is 
perhaps 90 per cent water. Milk at 
wholesale brings around 7c per quart in 
this locality. There ought to be a good 
profit in this scheme if I can get the mi Ik 
to keep. p. r. 
Pennsylvania. 
Milk cannot be put. up in bottles and 
sterilized like soft drinks because of its 
peculiar nature. There is nothing in soft 
drinks that would be affected by such a 
high heat as used in sterilizing. Milk, on 
the contrary, is readily changed upon be¬ 
ing treated with such a high temperature. 
The many physical and chemical changes 
that occur make such a proposition im¬ 
practicable. Then, too, the idea, as sug¬ 
gested. of adding some preservative to 
aid. in the preservation of the milk, would 
be illegal, as the law states that such milk 
is “adulterated.” The addition of any 
substance that would prevent bacterial de¬ 
composition would of necessity be of a 
poisonous nature, and naturally would in¬ 
jure (he food value of the milk. J. w. b. 
Silage and Baby's Milk 
Please is M’. B. D. a bachelor? It 
must be so, for in his answer to G. (’. I).. 
page 574. lie overlooks that all-important 
fact that the milk of that particular cow 
is to be fed to a baby. It evidently does 
not occur to him that it is the baby’s 
digestive apparatus, not the cow’s, that 
will suffer from the gluten and silage. 
I think there are plenty of mothers who 
will furnish pretty good evidence that 
silage or green corn of any description is 
not proper food for a cow furnishing food 
for a child under four years. n. P. c. 
Isn’t your statement that silage and 
green corn are not suitable foods for cows 
that furnish milk for children under four 
years of age rather sweeping, in view of 
the fact that probably at least two-thirds 
of the market milk of our cities, and the 
milk upon which their young children are 
fed 1 , is from silage-fed cows? The sta¬ 
tistical evidence of the suitability of such 
milk for infant feeding would weigh rather 
heavily against you. I am afraid, if all 
mothers of artificially fed infants were 
called upon. 
Statistics, however, are poor food for 
any individual baby, aud it. may be that 
the one iu question was really having its 
digestion upset by the milk of a silage- 
fed cow. It may further be true that 
the silage-fed cow was responsible for the 
baby’s trouble; the baby’s physician 
should be the best judge of that, and bis 
advice should be followed. 
But when it comes to condemning 
silage as a food for cows supplying milk 
June 11, 1321 
to infants, we are obliged to dissent. 
There is too much, and too good, medical 
authority to the contrary. The use of 
green corn is a little more questionable; 
this is apt. to cause looseness of the 
Dowels in the cow and a similar looseness 
.a those of the baby taking the milk, but 
even this is usually temporary. 
Each individual baby is a law unto 
itself in the matter of feeding; no rules 
universally applicable can be laid down, 
but the milk from silage-fed cows should 
not arbitrarily be rejected because of its 
method of feeding. Good silage, fed in 
proper quantities is a suitable food for 
cows furnishing milk for human consump¬ 
tion at all ages, with the possible excep¬ 
tion of some infants with whom such milk 
may disagree. These cases, however, 
should be considered from the standpoint 
of the individual babies and should not 
condemn silage-made milk for all; cer¬ 
tainly not for all children under four 
years of age. M. R. D. 
Ration for Cows on Grass 
Will you give ration for cows on grass? 
I can get the following grains: Cotton¬ 
seed, $2; gluten, $2.00: oilmen], $2.50; 
cornmeal. $1.70; bran. $1.30; ground 
oats, $1.25 H. N. b. 
Maine. 
Cows on pasture receive a considerable 
amount, of protein from grass. A ration 
rather low in protein concentrates will 
serve all right. The following ration is 
suggested; 500 lbs. cornmeal. 200 lbs. 
bran. 200 lbs. groats. 200 lbs. cottonseed 
meal. 100 lbs. gluten. Cows giving 25 
lbs. of milk daily should receive at least 
3 lbs. of grain on pasture: 1 lb. of grain 
should be added for each 5 lbs. of milk. 
This rule applies only on abundant, pas¬ 
tures. j. w. B. 
Ration for Dairy Cows 
Would you give me a ration for dairy 
cows? I have mixed hay, not the best 
quality, and some coru silage. I am feed¬ 
ing about a peck of potatoes a day to a 
cow. I can get ground oats and barley, 
oilmoal, cottonseed meal, buckwheat mid¬ 
dlings, bran and cornmeal. n. M. B. 
New York. 
From the feeds you have suggested you 
should be able to mix a very good ration. 
A ration should have bulk, palatability 
and variety. It should be digestible. With 
the roughage you have available you will 
need a ration rather high in protein, as 
there is a lack of it in your hay. 1 
would suggest a mixture made up of 200 
lbs. cornmeal. 200 lbs. barley, 200 lbs. 
ground oats. 200 lbs. bran, 100 lbs. oil- 
meal, 200 lbs. cottonseed and 100 lbs. 
buckwheat middlings. You should feed 
this ration at the rate of 1 lb. of grain to 
each 3V 2 lbs. of milk. J. w. B. 
Space Required for Rabbits 
Is if necessary to have a large plot of 
ground for raising rabbits, just as a 
pastime, aud to earn a reasonable profit 
from them? Can you suggest some other 
kind of animal-raising where a small 
profit can be made, using a plot of ground 
in the country? IT. E. 
New Jersey. 
Rabbits should have a floor space of 
12 sq. ft., and may be kept in tiers of 
three hutches. Leaving passageway be¬ 
tween rows of hutches of 2 ft., you can 
put four rows of hutches on a plot 0x12 
ft., each row of three hutches. This 
gives you 12 hutches 0x12 ft. each. A 
car shed facing east or south is an ideal 
place for outdoor hutches. The profit will 
depend on the management and success 
iu raising good healthy stock. F. n. G. 
Fitting Hares for Exhibition 
We have some Black Siberian bares 
which we wish to prepare properly for 
the Fall fair. Gould you give us some 
information on this subject? c. D. 
Salmon Arm. B. G. 
For show purposes select stock not 
older than 15 months for seniors. Feed 
them sparingly on oats, but give plenty 
of hay, water and a carrot every day or 
every other day. Keep the -stock away 
from direct, sunlight, and if possible 
screen off the open portion of the hutch 
with muslin. This will tend to darken 
the color and at least prevent bleaching, 
which always occurs with rufous red Bel¬ 
gians when exposed to direct sun rays. 
Keep hutches clean, and put straw or saw¬ 
dust on the floor, and the rabbit will take 
care of its pelt. The rabbit should look as 
racy as possible, hence the ration to re¬ 
duce all fat. except for Flemish Giants, 
where the weight will often decide the 
prize. It is understood that the rabbit 
should not be starved, for there might be 
dauger that he is under weight when 
judged, which would throw him out of 
competition. Look up standard of weight 
in any book ou care of rabbits i\ n. (4 
“So you wish to leave to get married. 
Mary? I hope you have given the matter 
serious consideration.” “Oh. I have.” 
was the earnest reply. “I have been to 
two fortunte tellers and a clairvoyant, 
and looked in a sign book, and dreamed 
on a lock of hair, aud have been to one 
of those asterrologers. and to a meejum. 
and they all tell me to go ahead, sir. I 
ain’t one to marry reckless like, sir"— 
Credit Lost. 
