958 
The RURAL NEW-YORKER 
July 23, 1921 
E 
BRUSHES 
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Live Stock and Dairy 
Solid Cream 
I have a number of customers that I 
supply with sour cream. Could you tell 
me how I could make the cream so there 
will be no water at the bottom of the jar? 
One of my customers visited New York 
and brought home with her a quart of 
cream and says it will be firm and no 
water at the bottom of the jar. She 
states she can keep it a week. 
New Jersey. MRS. E. I. H. 
If you use water for flushing the sepa¬ 
rator it will dilute the cream to some ex¬ 
tent, depending upon the amount used. 
The water in turn will show at the bot¬ 
tom of the cream like whey. Skim-milk 
for flushing should be used, as the sepa¬ 
ration will not be so evident upon stand¬ 
ing as when water is used. 
Undoubtedly your customer bought a 
sample of cream which was produced by 
a large city firm. These plants put the 
sweet cream through a machine which 
breaks up the fat globules so minutely that 
no separation will occur, no matter how 
long the milk stands. Such machines are 
rather expensive, and would not be within 
the reach of a small producer. They are 
called by various names, such as emul¬ 
sifiers, viscolizers and homogenizers. The 
principle upon which they do the work is 
very similar to that of the force pump. 
An enormous force or pressure is devel¬ 
oped in some by a pump; in others the 
force is centrifugal. This pressure forces 
the milk through a valve, the opening of 
which is pin-hole in size. Some types 
have agate-seated valves. The pressure 
plus the small opening breaks up the fat 
in the cream into smaller globules than 
those found in ordinary milk. Milk or 
cream when thus treated will show little 
or no separation thereafter. It is even 
difficult to separate the fat from the 
product when it is put through a sepa¬ 
rator. The resulting cream is bound to 
be of even quality throughout, and it can 
readily be seen that the use of these 
machines permits a better product to be 
sold than when the cream is sold other¬ 
wise. To compete in the market against 
such cream you must use a good “starter” 
and sell the cream when it is mildly sour, 
very sour cream will show a more marked 
separation of whey or water than mildly 
sour cream. j. w. b. 
Difficult Churning 
I have experienced considerable diffi¬ 
culty in churning of late. The cows are 
Holsteins, and have access to Timothy 
pasture—no other feed. T. h. b. 
Connecticut. 
Difficult churnings may result when 
cows are well advanced in the period of 
lactation. Milk from strippers or cows 
almost dry contains a large portion of 
the small fat globules. Difficult churning 
from such causes can usually be remedied 
by ripening the cream to a higher degree 
of acidity and churning the cream at a 
higher temperature. Difficult churning 
sometimes results when the cream be¬ 
comes frothy in the churn. The above 
remedy will not always help this trouble. 
It is usually caused by an abnormal con¬ 
dition in the cow or-by some abnormal 
kind of fermentation. The following 
methods will cure most cases of difficult 
churning: 
1. Determine whether cows are well 
advanced or not. 
2. Determine whether trouble is due to 
abnormal conditions of the cow or to fer¬ 
mentation. Control the fermentation. 
3. Ripen the cream to a higher degree 
of acidity. 
4. Skim thicker cream and churn at a 
higher temperature. J. w. B. 
Fermentation in Milk 
Can you tell me why milk, although 
sour, will not solidify? I make cottage 
cheese and it has been impossible to make 
it for the last week because the pans of 
milk will not get solid. This morning, 
too, something very peculiar (to me) 
showed: under the cream "were bubbles 
like in fermentation. The sheet of cream 
on the pans was raised. I did not like to 
put this cream with the rest of which I 
make 'butter. I put the pans of milk m 
the coolest room I have, but it is not very 
cool. I cannot put them down cellar, as 
we have a gas engine there for pumping 
water. That has to be used every two or 
three days. I skim the cream every 36 
hours. Would it be better to skim every 
24 hours?. I would lay the trouble with 
the skim-milk to the pans if it were 
not that some of it is put in stone crocks, 
and that does not solidify either. A. L. B. 
New York. 
The fact that your milk upon souring 
does not show a typical curd, together 
with the presence of gas bubbles, is indi¬ 
cative of abnormal fermentation. The 
bacteria that produce such fermentation 
belong to a class of bacteria that gets 
into milk when same is carelessly pro¬ 
duced. This type indicates the presence 
of a dirty contamination. These undesir¬ 
able germs when given favorable tempera¬ 
tures will crowd out the milk-souring or¬ 
ganisms and produce gas bubbles and a 
poor curd. 
The best way to improve this condition 
is to check up carefully on the methods 
used in producing the milk, to make sure 
there has been no chance for dirt or ma¬ 
nure to get into the fresh milk. Cool the 
milk as soon as possible after it is drawn 
and keep it cold (below 50° F.) until 24 
hours before making cottage cheese. 
Twenty-four hours before making cottage 
cheese the milk should be heated up to 
70° F. and held at that temperature until 
it is firmly soured. The temperature is 
important in such a case, and a thermome¬ 
ter is indispensable. With clean cows, 
clean methods, clean utensils and proper 
control of temperature, one can be pretty 
confident he will get a desirable curd for 
cottage cheese manufacture. j. w. b. 
Sheep Worried by Dogs 
On April 9 I had a flock of 61 sheep at¬ 
tacked by two dogs, five being injured so 
they died, and the rest chased and wor¬ 
ried so several were injured. This hap¬ 
pened a few days before lambing was to 
begin, and immediately they began lamb¬ 
ing, caused by over-exertion. Some 
lambs were dead when delivered, others 
came weak and died soon after birth. At 
the time I nut in my claim there had been 
15 lambs dead, and immediately after I 
filed my claim I lost four more, making a 
total of 19 in all. From that time on the 
whole flock seemed to run down in flesh 
and I have not been able to get them 
back. Among the worried ones were sev¬ 
eral registered ewes, and I put in a 
claim as follows : 
Four grades which died as the 
effect of the dogs, at $10 each. $40.00 
Fifteen lambs, at $5 each. 75.00 
One registered ewe. 25.00 
Fifty-six chased and worried, at 
$5 each . 280.00 
Total . $420.00 
This I thought very reasonable, owing 
to being just before lambing, and the 
amount of care I had given them in order 
to raise what lambs and sheep I did. The 
assessors sent in an allowance for: 
Four grades, at $10 each. $40.00 
Fifteen lambs, at $6.50 each.... 97.50 
Fifty-six sheep chased and wor¬ 
ried, $1 each . 56.00 
One registered ewe. 25.00 
Tqtal . $218.50 
I feel that I have not been allowed the 
amount of damage to my flock, and -would 
like to know if there is anything you can 
do to help me out. e. b. n. 
New York. 
It seems that the assessors allowed full 
claim for the four grades and the one 
registered ewe, and made an extra allow¬ 
ance of $1.50 for each lamb. We think 
their allowance for the sheep that were 
chased and worried is too low. It should 
be $3 at least, and in many cases $5 
would not pay for the damages. The 
State is no longer responsible for this 
damage, as the dog laws have been 
amended so as to put full responsibility 
upon the county. You can make an ap¬ 
peal to the Board of Supervisors. We 
would like to know what assessments 
other counties have for worried sheep. 
Ringing Hogs 
I noted method of ringing hogs by yok¬ 
ing them up. I use a simpler method. 
Where you have only a few to ring, and 
are alone, take a light rope with a noose 
in it, and slip the noose in the mouth 
over the upper jaw just 'back of the snout. 
Wind the other end around something 
solid. The hog will stand still and pull 
back, and you can ring it easily. 
Middletown, N. Y. w. h. q. 
