churn. Never freeze it or keep more
than three days, then set the pail In a
pan o f warm water and stir it until It
is R5 degrees, then add a cup o f butter-’
milk to each gallon o f cream. Keep it
warm beside the stove and stir every
little while. In twenty-four hours it
should be thick and sour enough to
churn.
The question of keeping the milk cans
I f the cows are advanced in lactation
covered while in transit from the farm it w ill have to be warmed to 00 de
to the factory Is an Important one, and grees. Never fill the churn over half
our buttermakers should take a great full and churn in a warm room, and
er Interest In having this done. Milk the butter w ill come quick and be firm
Is subjected to a variety of abuses up and gather up good.
on the farm and should not be com
A C h a m p i o n Yo n n a r H o l s t e i n .
pelled to suffer still further punishment
K aty Spofford Corona, owned by E.
while on the w ay to the creamery when H. Knapp & Son, Fabius, N. Y., ac
it is possible by means of a little atten cording to American Cultivator, holds
tion to deliver It in the same condition the world’s champion official record nt
in which it left the dairy. The butter age of 3 years, 1 month and 0 days,
maker who w ill may succeed In induc 590.05 pounds milk, 20.02 pounds but
ing his patrons to blanket their cans, ter in seven days, equivalent to 35.50
and this fact has been impressed upon pounds at full age.
the mind of a writer in Creamery Jour
This record has never been equaled
nal by observation made dm ing cream by a heifer in her class, 4,891 pounds
ery inspection work. At some creamer milk in sixty consecutive days, 93%
ies we find, he says, every load of milk pounds in one day, 024 pounds 7
well covered with blankets and at oth ounces in seven days. She had her
er factories in the same locality an en first calf at 1 year, 9 months and 25
tire absence of such care upon the part days, after which she gave 04 pounds
o f the patrons. Now, why is this true? 15 ounces o f milk in a day, 13,010
Is it reasonable to suppose that all of pounds 11 ounces milk in one year, her
the careful dairymen of the locality
economic test record with value of
have centered their patronage upon one
products $0.00 and a net profit o f $4.07.
institution and that the careless ones
No record yet reported equals these
are all living in one neighborhood? No;
two amounts.
not by any means. It is simply due to
D a ir y in g In C a lifo rn ia .
the fact that both factories are not op
The extent of the dairy industry over
erated by the same kind o f a butter-
maker. Roys, this is a matter which almost every agricultural section of
you may control. You may not bi* able California, in regions o f varying con
to keep fully informed o f the methods ditions of climate, soli and production,
used upon the farm, but you certainly may be taken as best evidence of the
can remain Informed upon this matter. possibilities of dairying when the agri
Insist that the milk shall be delivered cultural area of this state shall be fully
to the factor}’ in the same condition in developed, says the San Francisco
which it leaves the farm, and this can Chronicle. Those who are most en
only be accomplished by keeping the thusiastic over the future of dairying
cans well covered, winter and summer. lh California hold that the industry is
only in its infancy nnd that intensive
A F in e H o la teln .
Piebe Queen IV. made a record of cultivation in the future w ill be accom
35 pounds 5 ounces o f butter at two panied by a great advance in the dairy
Industry. The dairy products of Cali
fornia now amount to upward of $18,-
000,000 annually.
DAI RY
P IE B E QUERN IV .
years and eleven months. She is the
property o f W. A. Matteson, the well
known breeder and dairyman.
P en n sy lva n ia
D a ir y E x h ib it.
In the importance of its dairy indus
try Pennsylvania is the second state In
the Union, says Stockman and Farmer.
Should it not therefore Install at St.
Ixiuls an exhibit commensurate with
the importance of its position in the
Industry? ( ’ertainly it should, and the
Pennsylvania world’s fair commission
should set aside enough money to make
such an exhibit. Agricultural interests
o f Pennsylvania cnnnot all be repre
sented ns they should be at St. Ixiuls
because there is not money enough to
do it, but the lending Interests should
lie properly represented, and dairying
Is one of them. The Dairy union Is
preparing plans for such an exhibit as
w ill reflect credit on the state, and the
commission w ill do well to consider it
in a very liberal manner.
W h e n «h e C h u rn ln * l i P oor.
A correspondent of Honrd's D airy
man, writing from Fort Edward. N. Y..
says: I would like to tell the people
who have trouble with their churnings
the way I manage. W e run quite a thin
cream in winter and cool the cream
Just Just as soon as it comes from the
separator and keep it cool in a clean,
sweet Dali until I have enough to
CATTLE
the pront on some other cow nt tne
same time. W e have found out that
Just as soon as a cow has been decided
unprofitable it pnys to fet'd her hominy
or commeal, all she can handle. Her
milk flow w ill increase, and this addi
tion w ill largely pay for extra feed use.
The cow w ill fatten slowly at first, but
later put on fat quite rapidly. Then if
she is not inclined to dry off we do it
for her. W e butcher the cow ourselves
so as to get all there is in her, nnd sell
the quarters to large sized families,
usually getting 5% or 0 cents for fore
quarters and 7 to 8 cents for hind quar
ters. The meat w ill not lie as good if
cows are not thoroughly dry, but when
well fa tte n «! this meat is often prefer
red to some of the western beef. The
amount we get for the beef will go well
toward buying a new milk cow.—Cor.
Rural N ew Yorker.
BE GENTLE W ITH COWS.
A n O h i o M a n ’ s T e n t t o D e t e r m i n e the
Coat o t U o u K h H a n d l i n g .
Not long ago n man who had the
work of testing several dairies on his
hands told me that he made a trial in
his own herd to see Just what would
be the result o f excitement upon the
cows, says E. Vincent in Ohio Fnriner.
H e kept a careful record o f what his
cow 8 did one day, noting the number
o f pounds and making a test with the
Babcock machine. The next day he
had the cows driven into the yard as
usual. H e then went down with a dog
to which the cows were not accus
tomed and drove the herd into the
barn with considerable yelling nnd
flourishing of sticks mingled with the
barking o f the dog. The cows were
then milked. The milk was welglunl as
on the previous night nnd a test made
of the butter fat it contained. It was
found that there was a mnrked falling
off in the amount o f milk obtained, but
this was not the most serious loss.
The percentage o f butter fat dropped
perceptibly. Suppose this system of
exciting the cows should be followed
up for a season, what would be the re
sult? Such experiments ns my friend
made prove that the loss must be re
markable. F ew o f us nre rich enough
to carry on business that way. And
yet there nre hundreds of farmers who
are doing Just that thing. They allow
their cows to be harried by dogs and
yelled nt by hired men.
A careful milker, quiet in his ways
about the bnrn nnd stable and gentle
in his manipulation o f the cows, w ill be
worth many dollars more In the course
of a single season than one who works
on the principle that the cow is noth
ing but a machine.
There is not a cow anywhere, no
matter how poorly bred she may be,
that will not respond to kindly treat
ment. She knows the very sound of
the voice o f the man who comes
around her. She will coine up to him
in the open yard in a ftiendly way if
he Is w illing to meet her hnlfway, or
she will run away from him if she
feels that he has no sympathy with
her. O f course the more highly organ
ized the nnlmal Is the more susceptible
she Is to these Influences. And the
rough, harsh nnd unfeeling mnn has
no more place among a lot o f high
strung, nervous cows thnn a bull tins
In a china shop.
An Inquirer asked Professor Shaw of
the St. Paul Farmer, “ W hat breed of
bull would you advise me to use on my
scrub cows to get good milkers in Min
nesota ?’’
The professor advises him to use a
Red Poll, Shorthorn or Brown Swiss
bull, thus Ignoring all that the world
has accomplished in the past 500 years
in the way of developing cattle of spe
cific dairy capacity. W. F. Schilling,
editor of the Northfleld (Minn.) News,
made a column o f very pertinent com
ment on the subject. One paragraph of
Mr. Schilling's article is as follows:
“ Suppose this same farmer should;
have asked the question. ‘W hat breed
should I select If I wish to raise beef
cattle?’ Professor Shaw would have
answered him by saying Shorthorns or
some other beef breed.
People are
very likely to get mixed In this kind of
information, and there should be a line
drawn somewhere. The breeding of a
herd should not be guesswork. I f a
person Is breeding for all beef or all
milk, he certainly finds many diflicul-
tles, but when he is breeding for milk
S teak an d Bananas.
nnd beef together he Is up against the
Bananas are very good with beef
real thing.”
steak. W hile the steak Is on the
Great is dual purpose.
broiler slice tw o bananas in rounds,
about half an inch thick. Fry them In
K r r p l n s O ld C o w s .
A good many cows are kept lieyond a little butter and arrange over the
their profit paying time because their iieefstenk on a hot platter. Garnish
owner hardly knows what to do with with plenty o f parsley.
them. He does not like to sell them to
( ' k l n r i r I’ n n l a b r a r n t .
the butcher for a song, and if they are
By the code a « ’hlnese boy under six
well along in years he thinks It may
cost more than they nre «-orth to try teen cannot be punished. What Chi
to fatten them, and so they nre kept on nese do is to pop him into prison and
nnd on. eating their own heads off nnd keep him there until be is sixteen.
( I n a a l n s L a c q u e r e d B rn o«.
As every one knows, hicquer is put
on brass for the purpose of prevent
ing rust, verdigris, etc., but notwith
standing this lacquered brass some
times becomes soiled, and in that case
the following is a good way to clean it:
It must be immersed in hot, strong soda
and water nnd brushed with soap.
W hile still covered with the lather It
should be dipped in very hot water nnd
after remaining there a minute or two
should t>e lifted into cold water and
subsequently dried. It should not bo
necessary to polish the brass after this
process, nnd it must tie remembered
that the lacquer is only a preparation
laid on the surface and is liable to
wear off if the article be subjected to
rough treatment.
No G r e a s e In T h e s e .
There is a housekeeper in Maine
whose doughnuts nre fnmous not only
in her own home, but throughout the
neighborhood. She attributes n great
part of their popularity nnd healthful-
ness to this little finishing touch: She
has a bowl of hot water on the stove,
nnd ns each doughnut is removed from
the kettle it is plunged for a moment
into the water, thus removing any su
perfluous fnt. The need nnd value of
this nre shown by the grease coated
water nnd by the added delicacy nnd
healthful nature of these most popular
doughnut*, says a Good Housekeeping
correspondent.
The
French
War
With
V ea l.
Vcnl is tender when it is killed, nnd
all that is necessary Is to have the nn
lmal heat thoroughly out of the body
nnd the "rigor” of the muscles relaxed
before it is fit for food. The proper
wny of treating veal is to pound the
fibers, as the French do, ns some ig
norant Americans treat beef—n barba
rous way to treat such a noble meat. It
breaks the fibers nnd lets out the Juices.
Veal is not hurt by breaking the fibers.
F in e s t F o o tw e a r .
The pretty little mull's shown in the
illustration from Vogue seem mmlo by
fairy fingers, so delicately fashioned
are they in every particular. The Ixiu
ls X V I. heel, while not exaggerated in
height, has the grace o f an extreme
model, nnd the rather broad shank a f
fords a greater rest to the wearer. The
SOME PRETTY LITTLE MULES.
most exquisite silks and brocaded sat
ins are used in mnklng, the linings be
ing o f the dominant shade or white.
Ribbon trimmings around tbe edge
nre sometimes used, nnd fancy cords
are seen on some o f the best models.
Old brocades nre often p ress«! Into
use for their fashioning and mnke ex
traordinarily artistic models. Tbe fool
looks only about half Its six* in the»«
niMea.