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
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produco for others.
TU&N
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"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.
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Write to A. J. KIltSTIv CO.,
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Use that rich soil
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When in Seattle
I TRY 17 O V 17
i the r it I H
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