HOME AND FARM MAGAZINE SECTION Dairy Farming That Is Success Tcll'j soiling of cream Is tho ldonl uC dairy fanning. It la truo that many farmers aro situated bo tlint Belling milk Is tho most profit able branch of tho dairy business, but this docs not alter tho fact that such n condition Is unfortunate. Tho Bell ing of milk removes from tho farm approxlmntoly $2 worth of fertility with each ton of milk; besides It pre eludes tho feeding of calves and pigs and tends to narrow down tho farm ing to growing only roughago and buying grain feeds. While such u system of farming may pay greater returns for one or two years, tho farmer who raises his best heifer calves, and conditions for market a fow good hogs, will usually come out best at the end of a term of years. Tho building up of n herd of cholco dairy cattlo and tho development of a permanently profitable system of crop growing seldom succeeds nearby tho mllk-slilpptng station. A visit to somo of tho dairy regions whero wliolo milk Is sold from tho farm will Bhow that it is an undcslrablo prac tice Ono of tho most encouraging feat ures of tho present day dairy situa tion Is tho largo and Increasing do main! for cream from largo hotels, Ico cream manufacturers and prlvato families. This particular, outlet for dairy products Is broadening more rapidly than any other. Tho Increas ing demand for lco cream nnd tho moro general uso of cream oii tho bllls-of-faro of hotels and rostnurants has stimulated a lively demand for cholco cream. Cream Is Sow n Necessity. Cream is considered n necessity In many hotels, rostnurants and prlvato families, whuro 20 years ago It was classed among tho luxuries. Corcnls and fresh fruits sorved with cream nnd cream for coffeo afford vory palatable and nourishing foods. Ico cream eating Is also possessed of much merit. Ico cream Is not only u popular confection and dessert, but It Is n highly nutritious food, con taining, as It docs, threo times as much solids as milk, n quart of which Is rated as being equivalent to a pound of bcufHtcak. Many physicians recommend Ico cream In certain forms of illness, and by such mcans-lco cream finds j early n widening floltl of usefulness. As a dessert, It Is ono of tho most appre ciated that can bo served, and also ono of tho most economical, for whero can you got so much In tho Hhnpo of deasort for tho mondy? Tho coat of materials In tho common dcssoit, thnt rcqulref an hour or moro to propnro, is generally moro than tho Ico cream that comes ready to servo. In mnny parts of tho country farm ers hero nnd thoro arc going Into tho production of mnrkot cream as a spe cial lino of production. Tho bUBlnesa Is ospoclally valuable for thoso dairy men who breed nnd renr rcglstorcd animals, becauso It loaves tho skim milk on tho farm to feed to tho cnlvos. This Is of groat Importance to tho brooder of purobred cnttlo, for no substitute lias been found for skim milk as a food for calves durlmt tho first six months of tholr lives. Thoso who huvo no facilities for raising calves may profitably titlllzo tho aklm milk for feeding pigs nnd poultry. Standard Cream. Tho Hancock tojjt has Introduced many possibilities Into tho produc tion of cream. It has mndo It pos Blblo to standardize nnd grndo cream according to Its valuo. Years ago much of tho cream sold was llttlo bottor than ordinary market milk. Even today thoro Is no fixed standard for cream; howovor, by tho uso of tho Habcock teat ono enn know what grado of cream ho is buying and pay according to tho amount of butter fat It contains. In gonornl, mnrkot cream Is classified as "light" and "hoavy." Tho so-called light cream contains about 20 per cont of butter fat, whllo tho heavy runs about 40 per cont. Tho light cream la usunlly proforablo for tablo uso, although many profcr to buy tho heavy cream nnd iiao It for whipped croam or re duce It by tho uso of milk to any richness desired. Tho light cream cannot bo whipped. Tho aamo gonornl methods of san itation should bo employed In pro ducing croam porhaps ovon greater care, becauso cream is generally moro suBceptlblo to tho surroundings thnu milk. It la a mlstako for tho dairy man to becomo cnroloss In his stable and mllkroom and dopond upon tho separator to tako out all tho vlalblo dirt, and loavo tho bad odors and bacteria which cauao tho souring. Cooling Milk. Tho milk should bo separated at onco after milking and tho cream cooled In largo cans by heavy Icing. lly properly adjusting tho cream sep arator tho percentngo of butterfat in tho cream can bo regulated to within 1 or 2 per cont of tho required grndo. Cream should bo held at n tompora turo of nbout 42 degrees until ready for shipment, llcnvy cans, protected with thick, padded jackets should bo used to hold down tho temporaturo whou shipping. Tho bulk of tho cream used In largo cities Is shipped by crcamory companies, condonsary plants nnd powdered milk factories a long distance from tho cities. Such cream docs not nlwnys meet tho re quirements of a fancy trade becauso It must bo pasteurized beforo It Is shipped. Pasteurizing means tho heating for 20 to 30 minutes to a tompcrnturo of from 140 to 1G0 de grees, nnd Immediately cooling to be low GO dogrccs. Such cream will keep swcot n long lime, but It loses Its viscosity, or thickness, nnd cannot bo whipped like cream that has not been pasteurized. In many cases pasteurization Is used to cover up bad odors and flnvors. In somo In stances tho writer has scon rather poor milk taken In a skimming sta tion GOO miles from largo cities and by being skilfully manipulated reach Its destination In the shapo of cream thnt was considered of very good quality. "After seeing tho conditions undor which n largo part of this pasteurized cream Is produced," snys C. It, Ford, In Successful Farming, "I would bo willing to pay ono-hnlt moro for cream fresh from tho farm whero tho milk was produced and thnt had not bcon manipulated by skilful man ufacturers through whoso hands It has passed. Somo will claim thnt pasteurizing cream cannot kill bad odors and flavors, but thoso who havo had cxpcrlcnco know better." rinding a Market. Providing ono can find n sultnblo market tho selling of cream is tho ideal of dairy farming. Finding n sultnblo market Is less easy than find ing a market for milk and butter, principally becauso tho domand for croam fluctuates moro from week to week than tho demnnd for milk nnd butter. Then, mnny of tho lnrgcst dealers nnd lco cream manufacturers will not deal direct with tho produc er. It Is tholr business policy to buy milk, sopnrnto tho surplus In their own plants nnd turn It Into buttor or cream as may bo needed; howovor, It Is posslblo.to go Into cities nnd find hotels, candy manufacturers nnd res taurants willing to buy your cream according to their needs, which vary from two to 20 gnllona a day. To somo extent tho soiling of cream is n special problem. On tho other hand, if n good mnrkot can bo found It will pay hotter to soil cream than buttor. On tho wholo, thoroforo, tho soiling of cream Is a moro specialized typo of dairying than selling milk nnd buttor nnd, proporly conducted, It can bo mndo vory satisfactory to tho dairyman who values tho young stock of tho farm. A Successful Iliceder. Ono successful brccdor of regis torcd Quornsoy cnttlo supplies a largo Eastern hotel with cream and on tho menu cards aro pictures of his farm buildings nnd cnttlo with tho Informa tion that tho cream used at this hotel cornea from his farm, whoro visitors aro always wolcomo nnd whoro tho best stock In tho country Is for salo. Ho was naked If ho found that kind of advertising n benoflt to his busi ness. Ho said that noxt to ono or two farm pnpora It brought bettor roturns than any advertising ho had ovor done Ho said: "You sco It catches n lot of men who nro stopping over in tho city for n fow days on busi ness, nnd having tho oxtrn tlmo somo of thorn call mo up on tho phono from tho hotel and como out and visit my fnrm. As n rulo, tho men who atop nt tho very best hotols havo monoy nnd I havo mndo soveral vory satis factory sales. Tho hotel ownor likes tho covers for tho menu cards and It helps tO'brlng customers to my farm. I could mention soveral Inatnncos whoro men from n long dlstnnco who havo como East to buy stock from other hords havo bcon attracted by my hotel advertisement nnd visited my hord and mndo llbornl purchases. My croam hclpa ndvcrtlso my breed ing stock." II I ! Thnt Should Settle Him. Tho now haystacker who had been working In Jho conl mines all his life did not llko tho blnzo of tho noonday sun and said: "Dnnglt boss! It's not much fun workln' with tho ther mometor ono hundred nnd two in tho ahndo!" Farmer Haystack Well, yor dorn fooll What's that to you? You're not hired to work In tho sbado! KEEP THE GREAT NORTHWEST THE LAND OF PERPETUAL CROPS Tho Northwest is noted for nhuudnnt yields. Our lnnd's natural richness in plnnt food is agricultural history. Yet, onco upon a timo New England was noted for its record fruit shipments. Now it is known for its worn-out land. Farms now covered with "For Salo" signs mark the penalty of taking nwny tho lnnd's ability to produce. Tho land is tho grcnt Northwest's backbone. Tako away its strength and its functions will soon becomo paralyzed weakened worn-out "Now Englnndizcd." BEAVER BRAND ANIMAL FERTILIZERS "A n:uTii.i.i:ii rou i:vi:iiy son.." rrovont your land from wonrlnir out. Tho RUarnntood analysis allows tho propor proportion of nnlmat ammonia, nitrogen, phosphoric nold nnd potash that rovlves strotiRth Rlvos now life onnbles tho noxt crop to food upon tho necessary sustennnco for a Rood healthy linrvost. Insuro against poor crops Incrcoso your lamia producing nullity by ordering thin famous fertilizer NOW. Fertilizer booklot l'N8 frco. Tells about fertilizers, their uppllcntlon nnd results they produco for others. TU&N STUMPS fUvr-XflENrU WANTED jKYEIWr (WHIilll.. AVE ow 'INTO DOLLAR53KaE5. THEY'RE DOING IT FROM ALASKA TO CALIFORNIA 'Tho Klntln pulled ipruce tunipi from 12 to 30 inches," Mr, Amtrln, Heward, Alatka. "I pulled itumpi with 7-foot tap rooti." Mr. shaver, T.avenworth. Waili. "The Klratln ha moro power than ou claim." Fred funk, Selma, Or, "wo puneu gincn iivo van siuinpi. ' i. i Mark ell, Lincoln, Cal. Our Catalogue nnd Limited Time l'rlcea lent Free Write to A. J. KIltSTIv CO., tit Commercial HI,, Halcm. Or. Oftico uecanaua, Mien.) Use that rich soil under your stumps When in Seattle I TRY 17 O V 17 i the r it I H SEATTLE'S FAVORITE HOTEL Only Threo Blocks From Depots and Docks RATES THAT ARE RIGHT $1.00 Per Day and Up ttftBL -JfcJs3 wt BjrtfjMHBaMawatsaaataafcMalBLfcBatf M JJBia-j tt.2rasaA &tlfciMgfaheatiafcJlaatMfc