The  RURAL  NEW-YORKER 
1131 
Live!  Stock .• jJandJgDaify'  , : '  1 
Gas  in  Milk 
What  produces  gas  in  milk?  How  can 
it  be  prevented?  What  would  be  the 
easiest  way  to  remove  it?  What  effect 
has  gas  on  cheese?  Can  the  gas  be  re¬ 
moved,  when  making  the  cheese,  by  an 
experienced  cheese-maker?  Our  cheese- 
maker  has  a  great  deal  of  trouble  with 
gas  in  the  milk,  one  day  the  milk  is  all 
right,  the  next  it  contains  gas. 
Rome,  N.  Y.  j.  b.  j. 
The  presence  of  gas-producing  bacteria 
in  milk  is  associated  with  dirt  that  gets 
into  the  milk  at  milking  time  or  from 
the  use  of  dirty  utensils.  The  quality  of 
milk  as  shown  by  its  cleanliness  will  de¬ 
termine  largely  the  quality  of  cheese  that, 
can  be  made  from  it.  Milk  must  be  pro¬ 
duced  under  clean  conditions,  as  the  bac¬ 
teria  that  once  get  into  milk  cannot  be 
removed.  These  gas-producing  bacteria 
not  only  produce  bad  flavors  and  odors, 
but  will  also  produce  gassy  cheese  texture. 
The  latter  is  indicated  by  the  presence 
of  pin  holes  in  the  cheese.  Such  cheese 
has  a  bad  flavor,  is  spongy  and  the  curd 
may  float  on  the  whey  in  the  early  stage 
of  cheese-making.  Publow  in  Cornell 
Bulletin,  No.  257,  has  given  the  follow¬ 
ing  outline  covering  gassy  cheese: 
Cause  s  1.  Milk  infected  by  gas- 
producing  bacteria,  which  are  carried  in 
by  dust. 
2.  Starters  infected  by  gas-producing 
bacteria. 
Prevention :  1.  Gassy  milk  should  not 
be  accepted  from  any  patron. 
2.  Gassy  starters  should  not  be  used. 
Remedy :  The  method  of  handling  gassy 
milk  or  curd  is  as  follows : 
1.  If  it  is  known  that  the  milk  is 
gassy,  use  a  safe  amount  of  clean  com¬ 
mercial  starter. 
2.  Ripen  the  milk  a  trifle  more  before 
adding  the  rennet. 
3.  After  cutting,  stir  the  curd  till  the 
whey  around  it  shows  at  least  0.15  per 
cent  of  acidity  before  heating. 
4.  Heat  slowly.  Take  30  to  60  minutes. 
5.  Care  should  be  taken  to  have  the 
curd  not  too  firm  in  the  whey  before  the 
acid  begins  to  form.  The  acidity  is  a 
valuable  guide  at  this  time. 
6.  A  little  more  acidity  should  be  al¬ 
lowed  to  develop  before  removing  the 
whey.  About  .32  per  cent  after  all  the 
whey  is  off  is  sufficient. 
7.  Should  the  curd  float,  remove  the 
whey  to  such  an  extent  that  it  cannot 
float. 
8.  Pile  gassy  curd  before  and  after 
milling. 
9.  After  milling,  the  curd  should  be 
thoroughly  stirred  and  aired  before  piling. 
The  pressure  causes  the  small  pieces  to 
become  very  thin.  After  the  piling  and 
airing  have  been  repeated  a  few  times  at 
intervals  of  15  to  20  minutes,  most  of  the 
gas  should  have  escaped.  The  pin-holes 
will  then  have  become  flattened  and  pre¬ 
sent  a  “dead”  appearance. 
10.  The  whey  running  from  the  curd 
at  this  time  should  show  1.2  per  cent  of 
acidity. 
11.  Cool  the  curd  well  before  putting 
in  press. 
12.  Press  for  48  hours  if  possible. 
13.  Ripen  in  a  cool  place. 
J.  W.  B. 
Butter  Does  Not  Gather 
What  is  the  matter  with  my  butter? 
It  does  not  gather.  Cows  have  good 
pasture,  cream  57°  to  60°  when  I  start  to 
churn,  but  butter  will  not  gather.  J.  c. 
Leicester,  N.  Y. 
If  your  cows  have  been  milking  for 
several  months  and  are  well  advanced 
toward  the  next  calving  periods,  your 
difficulty  may  be  due  to  the  presence  of 
small  fat  globules  which  are  found  in  the 
milk  of  some  cows  at  such  times.  In 
view  of  the  fact  that  no  practices  were 
mentioned  in  your  letter,  I  should  sug¬ 
gest  that  you  check  up  the  following 
factors.  > 
The  cream  should  be  well  ripened 
(soured)  before  churning.  The  ripening 
temperature  is  usually  about  70°F  for 
24  hours.  When  well  soured,  the  cream 
should  be  cooled  down  to  churning  tem¬ 
perature  and  held  for  at  least  two  hours 
before  churning.  This  is  necessary  be¬ 
cause  the  fat  requires  a  longer  time  in 
which  to  adjust  itself  to  the  lower  tem¬ 
perature  than  the  rest  of  the  cream  re¬ 
quires.  This  temperature  in  Summer 
should  be  from  52°  to  58°F.  If  a  higher 
temperature  is  used  for  churning  the  but¬ 
ter  will  be  soft  and  salvy.  If  a  colder 
temperature  is  used,  difficult  and  long 
churning  will  result.  The  use  of  a  good 
dairy  thermometer  will  soon  determine 
for  you  whether  your  churning  tempera¬ 
ture  is  right.  The  churn  should  only  be 
about  one-third  full  of  cream.  This  will 
insure  maximum  agitation.  Sometimes 
the  addition  of  two  or  three  handfuls  of 
salt  will  hasten  the  “breaking”  of  the 
butter.  Or  even  the  pouring  of  hot 
water  over  the  outside  of  the  churn  may 
aid.  J.  w.  b. 
How  Much  Hay  for  a  Cow? 
A  has  four  cows.  B  sold  A  a  load  of 
hay,  3,000  lbs.  The  hay  lasted  20  days. 
A  says  a  cow  cannot  eat  more  than  25 
lbs  of  hay  a  day.  B  says  a  cow  can  eat 
more.  A  called  up  the  college  farm,  and 
they  say  a  cow  cannot  eat  more  than  25 
lbs.  a  day.  A  has  one  Jersey,  two  Guern¬ 
seys,  one  Holstein,  and  feeds  mixed  feed 
according  to  the  milk  they  give,  a  total 
of  35  to  40  quarts  a  day.  Please  settle 
the  dispute.  r.  d. 
New  Jersey. 
But  what  is  the  dispute  about?  If 
3,000  lbs.  of  hay  lasted  20  days,  that 
means  150  lbs.  a  day.  There  were  four 
cows,  so  that  each  disposed  of  37%  lbs. 
per  day.  This  may  have  been  fed  ex¬ 
travagantly.  We  have  seen  hay  dumped 
in  front  of  a  cow  so  that  she  steps  on 
and  spoils  half  of  it.  In  such  cases  the 
hay  goes  for  both  bedding  and  feed,  and  a 
good  share  of  it  was  spoiled.  We  do  not 
know  just  how  much  hay  a  cow  will  eat 
in  a  day,  but  she  can  spoil  100  lbs.  or 
more  if  you  feed  it  so  she  can  walk  over 
it  and  trample  it  underfoot. 
Picketing  a  Goat 
Your  article  on  the  milk  goat  is  timely 
and  good.  I  would  suggest  to  our  Mas¬ 
sachusetts  friend  that  when  it  comes  to 
the  point  where  he  has  to  picket  his  goat 
the  proper  and  safe  method  is  to  prepare 
a  strap  which  will  buckle  around  the 
front  leg,  just  above  the  'foot,  with  a  ring 
in  it.  A  cord  no  larger  than  a  clothes 
line  will  suffice  for  the  tether.  Have  a 
swivel  at  the  picket  pin  and  another  at 
the  foot  end,  with  a  snap  in  it.  Each  of 
these  swivels  should  function  readily. 
The  goat  that  is  tethered  in  this  manner 
can  never  get  tangled  or  choked.  I  know 
by  experience  for  I  just  missed  losing  a 
$250  Jersey  cow  when  she  was  picketed 
by  a  head  halter.  The  foot  method  i? 
safe  and  sane  for  all  animals.  R.  Q.  T. 
Fort  Collins,  Col. 
EPCC  “Preparing  Cows 
r  IyLEi  for  Winter”  is  the 
title  of  an  article  that  will 
appear  in  the  September 
issue  of  The  Larro  Dairy¬ 
man.  If  you  are  not  re¬ 
ceiving  this  excellent,  free 
magazine  for  cow-owners, 
fill  out  and  mail  this  cou¬ 
pon  now,  or  take  it  to  your 
Larro  dealer. 
The  Larrowe  Milling  Company 
Dept.  1  Larrowe  Bldg.,  Detroit,  Mich. 
Gentlemen: 
I  am  now  feeding . cows  and  I  want  to  receive,  with¬ 
out  cost,  your  magazine — “The  Larro  Dairyman”. 
Name . . . 
St.  or  R.  F.  D . . . 
Town . State . 
Look  for  the  feed¬ 
ing  instructions 
in  every  sack. 
Just  Like  a  Million  Other 
Bags  of  Larro 
Cows  dried  off  now 
for  freshening 
should  be  fed  a 
daily  ration  of  at 
least  four  to  six 
pounds  of  Larro. 
Every  sackful  of  Larro  is  exactly 
the  same.  The  Larro  you  feed  to¬ 
day  is  just  like  the  Larro  you’ll  feed 
a  year  from  now  — just  like  the 
Larro  in  a  million  other  sacks. 
Larro  results  are  as  uniform  as  Larro 
quality.  And  like  Larro  quality,  the 
results  are  guaranteed.  Larro  satis¬ 
fies  you  or  you  get  your  money  back. 
There  are  no  fillers  in  Larro.  Weed 
seeds,  oat  hulls,  oat  clippings  and  all 
other  fillers  are  absolutely  barred. 
Each  Larro  ingredient  is  separately 
processed  and  standardized  before 
mixing.  Every  pound  of  finished 
Larro  passes  over  electro-magnets, 
safeguarding  the  cow  against  the 
danger  of  nails  and  wire  in  feed. 
Larro  is  made  by  specialists  whose 
sole  work  is  to  make  this  one  brand 
of  dairy  feed.  Its  results  and  uni¬ 
formity  are  being  constantly  checked 
at  the  Larro  Research  Farm. 
Feed  Larro  and  make  a  greater 
profit  from  your  cows.  For  many 
years  Larro  has  been  the  year-round 
ration  for  thousands  of  feeders.  Let 
us  tell  you  what  they  say. 
The  Larrowe  Milling  Company  —  Detroit,  Michigan 
fflmmfacbtrert 
of 
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less  to  bh'Hd  a  good  barn  than  it  does  to  run  a  poor  one. 
Before  you  definitely  decide  what  type  of  new  barn  you  are 
going  to  build  or  how  the  old  barn  is  to  be  remodeled ;  before  you 
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before  you  buy  any  lumber  or  start  any  of  the  work — 
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2663  Court  St.  (Est.  1867)  Fairfield,  Iowa 
Branches: 
Albany,  N.  Y.  Chicago,  Ill.  St.  Paul,  Minn. 
\\ 
S3 
BARN  EQUIPMENT 
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The  Louden  Machinery  Co. 
2663  Court  Street,  Fairfield,  Iowa 
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NS  ............ 
T  ow  ik.. ....... ......  ...... .......... —————— 
R.F.D - - - .State. . 
I  expect  to  build  (remodel)  a  barn 
■bout . . ' . for  (how 
m.ny) . horses . -cows. 
