178 
Remember, it’s but a short dis¬ 
tance from your cow’s udder 
to the cream pitcher—the but¬ 
ter plate—the nursing bottle. 
Keep her surroundings 
healthful, free from disease 
germs, and clean smelling, 
with Dr. Hess Dip and Dis¬ 
infectant. 
Provide a wallow for your 
hogs. To each 25 gallons of 
water, add about one quart 
of Dr. Hess Dip. Your hogs 
will do the rest. Good night 
lice and disease germs! 
Use the sprinkling can—in 
the poultry-house for lice and 
mites, wherever there is filth 
or a foul odor. 
DR. HESS & CLARK, Inc. 
Ashland, Ohio 
DR.HESS DIP 
and DISINFECTANT 
ALL LEATHER HERCULES 
WORK SHOE 
AT WHOLESALE 
TV/TADE on the famous 
J - VA Army Munson last, 
of heavy pliable leather, 
double tanned to resist 
acids and to stand 
hardest wear. Double 
leather soles. Soft 
toe. Mahogany brown, 
kjn SIZES 6 to 11. 
Wide Widths. 
No. 01171. 
Money BacK 
If Not Delighted 
WEPAYPOSTAGE, 
if money or check ac' 
companies_order. Or you can 
i deli 
ielivery plus postage. Mention No. 
ibers in s' 
PAY POSTMAN on 
01171 , size and width, or all numbers in shoe you wear. 
SEND TODAY FOR FREE CATALOG 
with wonderful values in (men’s, women’s 
and children’s shoes at 89c and up. 
ANDERSON SHOE CO., Inc., Dept. 5 R 11 
102 Hopkins Place Baltimore, Md. 
KEYSTONE EVAPORATOR 
Famous Everywhere 
because one man can operate without help of any 
kind. Our new Keystone Heater increases capacity 
40 per cent.; uses all waste heat. 
Write for catalog. 
State number of trees 
SPROUL MFG. CO. 
Delevan, N. Y. 
SAVE HALF 
Your Paint Bills 
USE INGERSOLL PAINT 
PROVED BEST by 8 o years’ use. It will please 
you. The ONLY PAINT endorsed by the 
“GRANGE” for 50 years. 
Made in all colors—for all purposes 
Get my FREE DELIVERY offer 
From Factory Direct to You at Wholesale Prices. 
INGERSOLL PAINT BOOK—FREE 
Tells all about Paint and Painting for Durability. Value- 
able information FREE TO YOU with Sample Cards. 
Write : le. DO IT NOW. I WILL SAVE YOU MONEY. 
Oldest Ready Mixed Paint House in America—Estab. 1842. 
0. W. Ingersoll, 252 Plymouth St., Brooklyn, N. Y. 
TREES AND PLANTS 
Thousands of Fruit Trees, Evergreens, Shrubbery, Barberry, 
Privet, etc. Highest quality direct to you at materially 
reduced prices. Large assortment. 
WESTMINSTER NURSERY, Desk 25, Westminster, Md. 
RQQ 1 recommended by U. S. Gov. & State Exp. Sta.j 
Pull instructions, results guaranteed or money 
D/Xn OFfc O back. Booklet FREE. Treat 10 trees $1. 
fi I. I K. r^, fry ^ 60 trees $3. Postpaid or C. O. D. Dept K. 
** W *^*‘*^ VW The Parafix Co.. 7 East 42ndSt.,N.Y. C. 
American Agriculturist, September 13, 1924 
Buttermaking on the Farm 
Dairy Butter is Better Than Creamery When Made Right 
I N these days when there is so much By MRS. THOMAS THOMSON warmer in winter. If the butter has been 
creamery butter on the market, it churned into a solid mass, then the 
is often dimeult tor the humble makers of I always cover the cream with a clean butter ladle scalded and dipped in cold 
dairy butter to get a good price for cloth, not a close tight cover. Of course, water will have to be used in washing to 
their product. City people’s tastes are it is covered up when set outdoors. An- get all the buttermilk out. Water must 
e\ ery year becoming more used to other good plan is to churn first thing then be added until it is clear, 
creamery butter, and the farmer finds it in the morning before breakfast. It is a Some people salt the butter in the 
ard when he has to take 10 cents a great help getting it over early, besides chum, but it is safer to lift it out and 
pound less for his butter. Some farmers being cooler. weigh it. If the butter is for immediate 
or their wives make such good butter If the cream is rich and thick, 62 use, ^ to ^ of an ounce of salt is plenty 
they can find steady customers who are degrees is about right for churning. Very for each pound of butter. If for large 
willing to pay extra for quality. If this thin cream needs a higher temperature, tubs, one ounce may be used, but the 
1S f T i • P osslb ^ 1S the best way. especially in winter, when the cows are majority of people like butter mildlv 
Making good butter is not easy. It is a on dry feed. In hot weather it should be salted, ‘if lumpy the salt should be rolled 
long series of many little jobs, and lower. Success in churning comes with smooth and sifted evenly over the butter 
ailure in any one of them will spoil practice and a thermometer is a great and worked gently in with the spade or 
the whole. I give my method which if help. Save on anything you like, but in the case of a level butter worker with 
don’t try to save by doing without one. the roller till the butter presents a smooth 
Barrel Churn is Easy S °.^ a PPf ran «; It should be covered 
with a clean plate and cloth and set 
,, v ' ,-—~ —y — There are still people who think they away for a few hours, when it should be 
lould be done after milking. 1 he cows can’t get butter to come without the old again thoroughly worked over If it is 
should, if at all possible, have plenty of dash churn. The barrel or “Daisy” made up directly after salting the butter 
e n dmg aa< , ,e brushed down before type of churn is much easier to operate will be streaky. It should not be allowed 
mu -mg. the hands of the milker should and a great improvement in every way. to get too cold, as the labor is doubled 
oe clean, and tin pails are the best for Before using, it should be well scalded in working it up again, 
milking in. _ Wooden or galvanized pails with hot water and then cold afterwards. 
I use the milk-strainer pail and strain 
all the water used during the operation. 
It is not easy to give any exact quanti 
ties for coloring. New milch cows and 
followed will bring good results. 
In the first place, the cows should be 
well fed and have access to good water. 
If turnips, cabbage or th'e like are fed it 
should not be used. 
Clean Separator Daily 
Many farmers have their separator 
Packing In Tubs 
If wooden tubs are used for packing 
it in, great care should be used in having 
them as clean and white as possible, both 
, - ~ ■ ; . — 1 vv lows iuiu uicm as ciean ana wnite as possible, both 
m the barn, which 1 do not think a very cows on rich pasture give cream that outside and inside. A bench outdoors 
OTinn TyIqTI I nom TIT 1 I 1 Kn 4- ^ ^ d „ 1 111 „ ! I* _ 1 • mi . • .1 1 , ,, - - 
good plan. There will be a great tempta¬ 
tion to let it go unwashed if it is not 
handy for the housewife to clean every 
day. It should be well washed and 
-scalded every morning and dried on the 
, .. . *- o. ~ “-- iuiu XX uuiuuurs 
needs little if any coloring. The ten- is the best place for scrubbing them, 
deucy is to have too deep a shade. Plenty of boiling water should be used 
The churn should never be more than after the scrubbing and then cold water, 
half full. One-third full is about right Butter paper dipped in water should be 
f—.‘ to .—d f° r ease and quickness of churning. After used for lining the tubs and they should 
shelf of the stove or in the sun before churning for a few minutes the lid should be weighed before putting the butter in 
being put together again. If creamers be opened to let off the gas. If the cream I find a wooden masher like a potato 
are used the same care should be given sticks to the sides and won’t splash or masher a great help in packing it firmlv 
them and they should be kept m as cool move about it is too thick and water of in. It is rather diflicult for the beginner 
a place as possible in summer. Whatever the same temperature should be added. . ’ - - - 
method is used for getting the cream, one 
should endeavor to get it as thick as 
possible. If too thick it can easily be 
thinned out in the churn with water, but 
one can do little with too thick cream. 
The handiest and best vessel I have 
found to keep cream in is a large enameled 
When Butter Comes 
to get it all evenly packed down, and after 
one has worked hard it is rather dis¬ 
couraging on turning it out to find holes 
and large cracks. 
This is almost sure to happen if the 
butter is rather hard, but on the other 
The butter should come in from twenty 
to thirty minutes. If it comes much 
quicker the temperature is too high and _ >;LIL Uil U11C ULllcr 
there will be a quantity of cream left in hand one must guard having it soft and 
T : 7 ~~ r ..,--—; ^e buttermilk. If the cream is not greasy. As in most other things,'there is a 
pan. It is easy to wash, never rusts, and sufficiently ripened, it will not churn all happy medium. The tub should be filled 
is not heavy to lift like the earthenware the cream out either and will most likely level with the top and some patter gives 
crocks. Q 1 FT TV n’Al> IlTYlO nliimn it ^ T-l i- T £*__* 1 A 1 . n ^ 
take a longer time to churn. it an attractive finish. A sheet of paper 
The butter granules should be about should cover it before the lid is nailed on. 
the size of wheat when the buttermilk is 
drawn off and a small quantity of water Putting Butter Up in Prints 
is then poured over the butter and If the butter is put up in points, the 
-- —-- allowed to drain off. Then strain in same care should be used in getting it 
lor twenty-tour hours before churning, about as much water as there was cream packed in evenly and it should be care- 
As a rule, cream should not be kept and revolve the churn till the granules fully covered in a cloth-lined box so that 
longer than a week Of course, if kept are about the size of large peas, then no dust can get at it on its wav to market 
cold m winter it will keep longer. Churn- drain off immediately. The water should I find when the quantity of butter is not 
mg twice a week in summer is best, I be 60 degrees in summer and a little very large then an egg-crate is a fine 
think. ' - * 
Handling the Cream 
Cream from the separator should be 
cooled before it is added to the cream 
vessel. No fresh cream should be added 
The day before 
churning, if the 
cream is still 
sweet, some sour 
buttermilk, a cup¬ 
ful or more accord¬ 
ing to the thickness 
of the cream, is 
stirred well in and 
the whole brought 
to churning tem¬ 
perature or a little 
higher and kept 
there all day. If 
too cold next morn¬ 
ing it can be heated 
by setting it in a 
larger vessel of hot 
water and keeping 
it stirred during the 
process. In sum¬ 
mer the difficulty 
is to get it cool 
enough if one has 
no ice. I find that 
it’s a good plan to 
watch the ther¬ 
mometer. Some 
nights it is much 
cooler out-of-doors 
than it is in the 
cellar, and then I 
set the cream out 
on a high shelf I 
have. By the by. 
ANOTHER HEAVY REPRODUCER 
TN last week’s issue we showed a picture of Financial Kings Interest, purebred 
Jersey, that holds the world’s record for reproduction, with 21 calves to her credit, 
20 of them heifers. The cow shown above is Jeanfield Fleckie Third, a 20-year-old 
Ayrshire, the dam of 18 calves. This 18th calf was dropped 43 days after Jeanfield 
Fleckie Third had completed an advanced registry record of 10,668 pounds of milk. 
She is owned by Bellefonte, Yorktown Heights, N. Y. 
thing for sending 
it in. There are 
no lids to nail 
down, and the 
good man has no 
difficulty in get¬ 
ting it opened in 
the market. Some 
have boxes with 
hinged lids and a 
lock, which is the 
best way of all. 
The main thing 
in putting it up is 
to have everything 
clean and attrac¬ 
tive looking. No¬ 
body wants to buy 
dirty butter and 
nothing is so easy 
to soil. I trust 
that this will be 
of use to some be¬ 
ginner in the but- 
ter-making bus¬ 
iness. 
Live Stock Sales 
Dates 
Holsteins 
Sept. 13—Coraopolis, 
Pa., Bell Farm. 
Sept. 23 — Sherburn 
Four Corners, N. 
Y., J. M. Olsen 
Dispersal Sale. 
