479 
"American Agriculturist, May 17, 1924 
Payments for T B Cattle 
How to Use the Babcock Test—Cause of Ropy Milk 
P ERHAPS you have been following the 
discussions which have been appear¬ 
ing in American Agriculturist on the 
bovine tuberculosis situation which dairy¬ 
men of New York and other States are 
now facing. Now let us suppose that you 
are a dairyman owning twenty-four grade 
cows, and that sometime ago you decided 
to clean up your herd and signed up the 
contract with the Federal and State 
departments on the accredited herd plan. 
The veterinarian has come and the first 
tuberculosis test showed that you had 
eight cows out of the twenty-four that 
reacted. What will be done with those 
cows, and how much will you be paid for 
them, and when? 
After the test by the veterinarian, your 
herd is quarantined until the arrival of 
the appraiser from the State department. 
The tuberculous animals are then ap¬ 
praised for their market value at the time 
of appraisal and may be sold by the 
owner with the cooperation of the State 
and Federal Governments for amounts 
equal to or exceeding the salvage or beef 
value estimated and placed upon them 
by the appraiser. If consigned for sale 
by commission merchants on the open 
market, the salvage estimate is dis¬ 
regarded. 
How Payments Are Apportioned 
A large percentage of the rejected 
cattle are sold by the latter method. The 
cattle are slaughtered subject to post 
mortem inspection by a veterinarian or a 
federal meat inspector. The New York 
State Farms and Markets law provides 
for the payment of indemnities for react¬ 
ing animals by the State in amounts not 
to exceed $112.50 per head for registered 
purebred animals, and $67.50 per head 
for grade animals. The United States 
government, when appropriations are 
available, pays one-third of the difference 
between the appraised value and the 
salvage or proceeds from the salable parts 
(usually the hide and carcass) in amounts 
not to exceed $50 per head for registered 
purebred animals and $25 per head for 
grade animals. In no case may the 
owner receive more than the appraised 
value of an animal. The following 
tabulation, taken with the above explana¬ 
tion, will show you just how the plan 
works and what you would get for your 
condemned cattle: 
State Federal 
Appraisal Sal- Indem- Indem- 
Value vage nity nity 
Grade dairy cow . $90.00 $20.00 $67.50 $2.50 
Grade dairy cow . 50.00 20.00 30.00 ..... 
Beef animal. 30.00 30.00 . 
Purebred reg. dairy cow 200.00 25.00 112.50 50.00 
Purebred reg. dairy_eow 150.00 20.00 112.50 17.50 
Purebred reg. dairy cow 100.00 20.00 80.00 . 
One of the great criticisms is the 
slowness of the State in paying the in¬ 
demnities. A man will hesitate a long 
time before he will make a test which may 
condemn his whole dairy if he is sure he 
"■ill not get the indemnities in many 
Months or even years. Certainly he 
would be in a difficult position if he 
depended upon these indemnities to 
purchase replacements in his dairy. The 
state officers in charge of the work, 
however, are not to be blamed for the 
slowness, for often appropriations have 
*} ot been available to keep up with the 
demand for indemnity payments. The 
decent large appropriations by the New 
l°rk State Legislature have somewhat 
Remedied this condition so that most 
dairymen of late have been paid fairly 
promptly. 
What Is Your Experience? 
We would like to hear from those of 
: 0u )vho have had experience in obtain- 
' u § from the State indemnity payments 
tor condemning cattle. Were the ap¬ 
peals and the indemnity payments 
satisfactory? How promptly were you 
Paid; Are you glad that you tested? We 
are receiving some letters, but we think 
the subject is so important that a prac¬ 
tical discussion by the dairymen them¬ 
selves would be' the best guide to other 
dairymen who are contemplating cleaning 
up their dairies. 
How to Use the Babcock Test 
Will you kindly give me exact directions for using the 
Babcock milk-testing machine.—N. R. S.. Greene Co., 
N. Y. 
» 
ANYBODY can learn how to use the 
-Uk Babcock milk-testing machine. It is a 
centrifugal machine which holds care¬ 
fully gauged glass bottles with measure¬ 
ments marked on their necks. Before 
placing the milk in the bottles, it should 
be thoroughly mixed by pouring from one 
pail to another. 
The tester should first be securely 
fastened to a solid foundation and set 
so that the revolving wheel is level. The 
latter must be carefully balanced in order 
that the tester may run smoothly at full 
speed when empty. A machine that 
trembles and shakes when in motion is 
neither satisfactory nor safe and the re¬ 
sults obtained are apt to be low. The 
number of revolutions per minute de¬ 
pends on the diameter of the tester. For 
instance a tester with 25 inches in diam¬ 
eter requires less than 700 revolutions per 
minute, while a tester with a 10-inch 
diameter requires nearly 1100 revolu¬ 
tions per minute. 
The milk pipette should be sucked full 
enough to cover the work 17.5 centi¬ 
meters, place the finger over and let the 
milk drop out until its upper level is with 
the mark. Then pipe it into one of the 
bottles of the machine. Take the same 
amount of sulphuric acid, this is gener¬ 
ally handled in a glass dipper and should 
be allowed to run down the side of the 
bottle to prevent curdling. As soon as 
the acid is added take the bottle by the 
neck and gently whirl the contents until 
they are thoroughly mixed, then close 
the machine and whirl the contents for 
five minutes at a speed of 700 to 1200 
revolutions per minute. Then fill each 
bottle to the base of the neck with hot 
water and whirl for two minutes. Then 
read the fat which must be done while the 
sample is hot. Measure from the top 
of the curved upper level. A little prac¬ 
tice will soon make a person proficient in 
its use.—’M. S. Joslin, Chemung, N. Y. 
Cause of Ropy Milk and Bitter 
Flavors 
What causes bitter milk and ropy milk? What are the 
remedies, if any?—W. E., Otsego Co., N. Y 
Bitter milk and ropy milk are caused 
by bacteria which usually fall from the 
cow’s body into the milk at milking time. 
They often infest the seams and crevices 
of utensils and cooking vats, and are very 
resistent, withstanding careless sterili¬ 
zation. As the cows wade through marsh¬ 
land or muddy pools in early spring the 
ropy milk organisms cling to their coats 
and in this way are carried into the barns. 
Thorough washing of all utensils with 
alkali, followed by thorough steriliza¬ 
tion with live steam is important. The 
stables should be disinfected with strong 
chemical solutions. 
The following will help farmers who 
may be confused in determining whether 
feeds or bacteria are causing their milk 
troubles: Feed flavors are most pro¬ 
nounced in the freshly drawn milk and 
tend to disappear with age; bacterial 
flavors do not appear in fresh milk, but 
become noticeable with age. Samples of 
milk placed in sterilized bottles and 
watched for twenty-four to thirty-six 
hours will aid one in determining the 
cause of abnormal milk. 
The stunt of catching a ewe by the 
flank has served me well. It is surprising 
how many sheepmen catch a sheep by 
its wool.— Mark J. Smith, Burdett, N. Y. 
m 
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.of protein from the right sources. More 
is often dangerous, iess is often not enough. 
CofA_because the quantity and high quality of 
UCU.C: each ingredient absolutely do not change. 
No variations to throw cows off feed. Larro-fed cows 
are always in the best of health. 
Cja-fzi__because a powerful electro-magnet pre- 
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into finished Larro. Absolutely no nails, wird, needles 
or junk in Larro. 
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wholesome, milk-making, profit-making ingredients. 
The Larrowe Milling Company,-Detroit, Mich. 
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T ESS than l/33rd of \% of cream — one drop of 
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The Sattley Separator is made in our own fac¬ 
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Use it for 30 days. If you are completely satisfied, 
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Write for the separator and ask for General Cata¬ 
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of dairy supplies. 
Don’t buy a separator until you investigate 
Ward’s Sattley and learn how you save % or 
more through buying direct from the manufacturer. 
No. 289M4615_ $48.80 (Cash $46.00 ) 
"Pacific Coast States 53.80 (Cash 50.55 ) 
Write to our house nearest you. Address Dept. 80 -A 
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Montgomery Ward 8 0. 
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inn 
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Stops Germ Growth 
