^^ IMAGE EVALUATION TEST TARGET (MT-3) 11.25 150 ""^" 2.5 2.2 18 JA ill 1.6 Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. MS80 (716)873-4503 'v. ft 1* i/.. ^ ^ ^^ '.:ilk Co tbe Tarmcrs of manitoba and tbe norib-Ulest Ccrritorics. Durslcy, I'lngland, November ITih, 1899. I )i'ar Sir? :- 1 have often been asked tlie (luestion, " Js Manitoba and the Northwest i erritorics suited fur dairy farming?'' I say, ■' Yes, it is,'' and after hav.ng spent several weeks every fall and one winter for the past five years, 1 can with ajnfidcnce sav something further, viz., that these Provinces will never become really and permanently prosperous until a very much larger number of farmers take to producing milk as a staple branch of their business. This is a bold and serious statement, but 1 make it fearlessly, because 1 have had experience in other countries where much the same conditions of climate and soil apply. Take Denn^ -k; the climate being similar in many respects, it has a fair! / vvarm sunmier and a long cold winter. The thermometer does not fall as low as in Manitoba, but it is dimj) instead of being dry, which makes the cold felt (|uiie as severe- ly. Necessity has introduced the fur coat outside and the stove inside. Denmark is a successful butter-producing countrv, anrl, al- though not much larger than Prince lulward's Island, she ex- ports nearly twenty times as much butter as Canada, and as a natural consequence large quantities of dai'-y-fed pork and veal are produced. Corn, peas, and other grains are imported. The Danish farmers p'-oduce milk lareelv all the year round ; the cows are tied up in the stables from October 2mh to May 2nth. and then turned out in the day time for a month with a blanket on. l^ng, low cow stables are used, inexpensivclv built of 6 FARMER'S DAIRY HAND BOOK wood, with straw thatclicd nxil'.s I liiriv nine years a^o Den- mark was in anything; l)Ut a lunsiK'nins condition; the ( iovcrn- MR-iit liad to step in and pass laws for the eneonraji,'enient of dairy farming; the prevention of the law hreaUing np d' small homesteads, and similar legislatii m. I'here are in Manitol'a and the .Nnriluvest Teniidiies de- scendants ot the hrave ])i(>neers who cnt ijowii ilu' forests ol (Ontario. Those men I sliall alw;i\s Idok u\n^\\ a^ the iieroes of the axe and the plow, of whom il'' \iil;1o Saxon rare shonld Ih' proud. These an- the men who shiuild lead in ihe develoi)- nient of the country of their adoption. The wheat-j^M-ower only, is like the man living- on his eapital instead of his interest: the value of his land is less every yeir. the cri>ps later, more stisceptihle to failure and smaller. ( >n the other hand, if he is a real farmer and keeps eows, he lias .some ready money all the year round, mamn-e for his land, profitable use for his straw, luxuries for his tahle, employment ioy every memher of his family all the year round. " Whatever thy hand hndeth to do. do it with all thy mi^ht " stioidd he his motto. ;md he will he rewarded by having- somethinq- to sell all the year roimd. money from cream or butter, separated nn'lk for calves and ho^s ; the latter will consume lots of things now wasted. The home will be britjhter and the boys and girls prepared for the battle of life, I intended lo refer to another conntr\, hut m\ letter is al- ready too long-; 1 mean I.omhardy. the only really wealthy part of Italy, where there are some of the hnest creameries in the world. There the hum of the .Mexandra and Melotte Cream Separators are familiar and welconn.- ., Mmds. Yours faithiulh. K A. LISTER. FARMEK'S DAIRY HAND BOOK P^m 5UTTER RAKING. INTRODIXTION. Jn spite of the increase in the nmnher of creameries all over the country wUlun recent vears n.any farnuM-s still .-.uitu e o tl e 1. t'.'er "i^' '"' '"""• ' •"•>' ^^^'^ °^'-" ^•--" -"^^ -ak' ' ^cv^ little, if any. knowled.t^e of the constituents of milk or the pruicples nnyolved in its care and n.ana,en,ent. In conse- quence of tins a Iarc:e qnantity of dairv butter is of inferior qual.ty. and often meets with such poor demanrl that the prices the farmer receives are far from hcin- remunerative. A remedy may be found in a universal patronage of the creanienes The creamery system will work .t,^rcat improve- ments, as han undoubtedly been shown bv the creameries al- ready established in the country. As Ion?, however, as there are sections where there are no creameries, nnprovement can on y come through a better understnndiiiff of the nature of milk, and the effect which different methods of treatment have upon It for butter-making. TTTE rONSTITlTTION OF MILK FAT, To be a successful butter-maker it is necessarv that one should know something about the raw material one is handling ^Iilk when fresh is a thin emulsion of butter fat in a waterv soltition of albuminous matter, milk-sugar and mineral matter Under the microscope it appears to be a clear liquid, in which IS suspended an immense number of small fat globules that are more or less collected in groups. These globules varv consid- erably in size, the smallest being about one ten-thou.andth of an inch in diameter and the largest about one two-thousandth of an inch. The average diameter of these globules in cows' milk is about one five-thousandth of an inch. Twentv-five fat FABMEH'S DAIRY HAND BOOK globules placed side by side so that one would touch the other would span a distance about equal to the thickness of ordinary writing paper. The size of the globules varies considerably with different cows and with different breeds. It is charac- teristic of the fat globules of some breeds of cows, such as the Jersey and Guernsey milk, to be large and quite uniform in size, while those of s(jmo breeds are smaller and some are uniform and some variable. The number of globules in a given volume A Drop of Milk MiBnified 1090 Times. From Kirchnier's Wirtschaft. of milk varies greatly, according to their size and to the per- centage of fat. These globules are known as cream. Milk containing large globules will cream more rapidly and com- pletely than milk with small globules. Uniformity in the size of globules is also desirable, as globules of a uniform size will reach the surface in about the same time, if the setting system for creaming be in use. The centrifugal cream separator will be found in all cases to do the most efficient work in creaming, the principle of which machine, with full explanations, will be taken up later on in this Hand Book. Don't fall to buy an "Alexandra" or "Melotte" Cream Separator. FARMER'S DAIRY HAND BOOK .j The average compositions of cows- milk is approximately as lollows : — tat r Nilrogenous Matter '(Caseiu, Albutneu, '&c. ]'. '. 4.3 p.c.' Milk Serum ^^'/^ ^"S^r ^ ^ - ^ ^ I Asu , 1 1 - [water Ji-'^''- Js/.Op.c. 100.0 .. K^'^?f.o<^' ^'''^''^' "^ ^'^'^' "^'^^ ''^'''^ ^'^om about 1.030 to about 1030, accordmg to the amount and composition of the solids. Ihe solids, not fat, tend to increase the specitic gravity, while he fat te-ds to diminish it; for example, milk contain- ing a large pe: itage of fat will have a low specific gravity while the specific gravity of skim-milk will be high When milk IS cold it has a greater specific gravity than when it is warm. Ihe best definition of specific gravity is, in a simple word the density. The term density is now more frequently used by chemists than the term specific gravity, so for clearness we will use the term density here. Hence, when milk is cold its density ,s greater than when it is warm, or, perhaps, a setter word (meaning the same), it is thicker. Such is milk in a few sentences, as the butter-maker should know it. to be successful in his (or her) operations. CREAMING. The globules of fat above mentioned are what constitutes the cream ot the milk, and to get them all out is the work of the butter-maker. We have seen that thev are too small to be strained out \\ith the finest sieve. There are two methods of taking them out. namely, the natural method and the meclian- ical method. The natural method consists of allowing the fat globules to rise to the top of the milk by the power of gravita- tion. If the milk be left at rest, a large portion of them will rise to the top because they are lighter than the liquid in which they float. I he heavier parts of the milk are drawn down by the force of gra citation, and as the serum of the milk, com- posed of water, casein, sugar, albumen and ash. move down- wards. It displaces the fat globules and forces them towards the top. 1 he mechanical method is that of centrifugal force, which THE " ALEXANDRA •• AND "MELOTTE" ARE LEADERS. 10 FARMER'S DAIRY HAND BOOK attains a like result. The centrifugal force is applied by means of a machine known as the cream separator. The important part of this machine is the bowl or cylinder which revolves *'M«lotte" Cream Separator. very rapidly, the heavier parts of the milk will be forced out- wards against its resisting side or inner surface with a sufficient pressure to push the lighter parts, the fat globules, towards the centre of revolution. The continual inflow of milk necessarily MAKE YOUR WIFE'S WORK EASY. FABMER'S DAIBY HAND BOOK 11 Separator. Deep Cans. Shallow Pans. 3.67 3.67 3.67 0.08 0.52 0.48 0.18 0.24 0.22 2.29 12.05 11.63 113.52 104.77 105.57 24.06 20.11 25.89 108.52 100.00 100.85 causes a continual outflow, thus the fat globules are separated from the milk serum. The cream separator is the most effi- cient method of creaming, because it takes practically all the cream from the milk, so much so that at least twenty-five per cent, more butter can be made from a given quantity of milk by means of creaming with the separator than by any other means of creaming. The following table shows the effect of the different methods of creaming, and proving conclusively the advantages of the separator method of creaming :— Whole milk, per cent, of fat Skim milk, per cent of fat . . , . Buttermilk, per cent, of fat . . , . Unrecovered, per cent, of fat . . Pounds of butter, per 100 lbs. of fat Pounds of milk per lb. of butter. Proportion The above is the result of an exhaustive experiment carried on at Ottawa, at the Experimental Farm there, covering a period of one year, from January to December. When the natural, or setting, method is practiced, great care must be exercised in order to force all the fat globules possible to the top of the milk. The practice of leaving the milk setting in the milking pails for even the shortest time after it has been drawn from the cows, is a bad practice, and certainly means a great loss to the dairyman. The milk should be thoroughly strained and set immediately after it is milked, while it is warm from the cow. The temperature of setting should at least be to 90 degrees Fah., and a fev/ degrees above that temperature will be all the better. The warm milk should be set in ice water, 40 degrees Fah., the colder the better to give the best results. EFFECT OF TEMPERATURE. If milk in a deep setting pail be left at a temperature of 60 degrees Fah., it would take the small fat globules from two to HOW? 12 FABMEB'S DAIBY HAND BOOK four (lays to get to the top of the milk, at the rate at which . they would move, because, as we said before, the milk is thicker wheu cold than when it is warm. .Milk at a temperature be- tween !tU degrees and 95 degrees Fah. is slightly enlarged in bulk because it is thinner, and by putting it into deep setting cans at a temperature of from UU degrees to J)5 degrees Fah., the advantage of a falling temperature from !J0 or U5 degrees I'ah. to 10 degrees l'"ah. may be gained. That treatment will cause a more rapid upward movement of the fat globules, hence a smaller percentage of fat would be left in the skim- milk. Should the milk become cooled before setting, it should be warmed at time of setting to the temperature described above. This may ])e done by the addition of warm water at 120 degrees Fah.. adding about ten per cent. The addition of warm water is a two-fold benefit ; it both warms the milk and makes it thinner thereby hastening the rising of the cream. JMilk treated as described above should throw most of its cream to the top in from fifteen to twenty hours. There are two ways of removing the cream from the milk, namely, drawing the milk from the bottom by means of a faucet in the can, and with a conical-shaped dipper ; the latter is to be preferred, as it is cleaner, as the sediment always found at the bottom of the can is avoided. CREAMING WITH THE SEPARATOR. When tlie separator is used for producing the cream, the milk should be strained and run through the separator as soon as it is drawn from the ccws. The milk must be warm when separated, in order to gain the best results. The separator should be placed where the atmosphere is pure. When first starting the separator, see that it is perfectly level, also that all bearings are clean, and all well oiled. In starting to separate, first get up the required speed, then fill the bowl with warm water. When the water begins to run from the milk spout of the separator, start the flow of milk and keep it steady while the separator is running. Keep the speed of the separator always up and steady. When finished separating, after all the milk is run through, fill the bowl again with warm water to BY BUYING HER AN "ALEXANDRA* FARMER'S DAIRY HAND BOOK 18 clean out all the cream and milk. The separator must be cleaned every time immediately after using, as is the case with all dairy utensils. The many advantages that the separator has over any other system of creaming makes it a most desir- able dairy utensil for the butter-maker to possess, and the modern butter-maker cannot, in justice to himself, do without It. y\mong some of its many advantages are more and better butter, which is the principal ; the skim-milk is perfectlv sweet ••Afexandra" Cream Separators, Nos. la, ii>2 and 8. and much' more valuable for feeding young stock than sour cold milk. Fewer utensils to keep clean, and less work for the operator, consequently less labor and more money. DAIRY UTENSILS. The most essential dairy utensils that should invariably be used on the farm for making fine butter are : 1st, the centri- fugal cream separator, Melotte or Alexandra (the best that can be got). In order to procure the best, have the agent of each machine that is in the market set their respective machines up at your farm, and let them compete for your patronage. Take OR "MELOTTE" CREAM SEPARATOR. 14 FABMEB'S DAIBY HAND BOOK the machine that does the best work. In this way there will be no difficulty ni getting the best possible separator. 2nd the smallest instrument used in dairy work, but the one the butter- maker cannot possibly be successful without, i. e., the ther- mometer. }\e sure to get one that is correct to a half-degree in Its readmg. Never attempt to make a batch of butter without a therniometer; it is a never-failing guide all through the pro- '^ cess of butter making, from the separating of the cream to the working of the butter, and even in packing it should be used. Many persons (wise in their own conceit) say they can tell the temperature of any liquid by putting their finger into it. This, of course, is not so ; the finger is not sensitive enough to tell the temperature. Even the most experienced butter-makers cannot tell temperature by the feeling of the finger. True, there is a good deal of butter made without the use of the thermometer to guide the operator, but where there is one case of success there are ten cases not successful. The thermom- eter must be in every dairy, in order to ensure suc- cess. 3rd, the cream ripening can. This should be a double can, having a space of about two inches between the outer and inner can. A cream can constructed in this way will enable the butter-maker to control all temperatures required for ripening the cream. The can should have two covers, one fitting the inner can and one fitting the outer can. •1th, the revolving churn. The churns vary in size all the way from No. to 8, holding from 7 to 80 gallons. This churn should be sufficiently large, to hold the cream from the herd at one churning. For a herd of ten cows, a No 4 churn would be suf- ficiently large, and for a herd of fifty cows, the largest hand churn should be used. 5th, the hand table lever butter-worker. This utensil runs in num- bers the same as the churns. Gth, the hand butter- printer of one pound capacity. This utensil should be plain, without any frills or crimpings. The print of butter when formed should be smooth on the surface DAIRY THERMOMETER THE "ALEXANDRA" AND FABMEB'S DAIRY HAND BOOK 16 Dairy Churn. and square on the corners. 7th. the best quality of parchment paper, cut in sheets 8x11 inches., with the name of the farm, and trade mark, if desired, printed in indehble ink in the centre Counter Scale. of the sheet. The other utensils required may be enumerated as the cream strainer, the buttermilk strainer, brushes for scrub- bing—and last, but by no means least, a small set of scales and MELOTTE" CREAM SEPARATORS .01 k; FARMERS DAIRY HAND BOOK ihc i^ahcuclv niilU tester. lliis luacl.iiio sliould be in every ilairy. It will work wonders for the ilairynian. It will tell linn what cows are giving a prolit and what ones are being Uepl jit a k.ss to Ins pocket. It also shows how much butler lat at -.((c. a pound IS lost in the skmi-inilk and buttermilk. In short. It will put the dairymen oi the West on a basis of sound busi- ness princii.les, and show them how they can make dairvini; pay aiu, where their present losses now occur. ' ' 'Ihc above mentioned utensils should not eost the farmer oyer .^^Ta.OO to $l;{r,.()(l. m ihe outside figures, according to the size of his herd, and the .pi.-ility of the butter that wcMild be made by the employmnit of this plant would ensure a sufficient advanced price in at least two years" time to pay the cost. TRE.\TI\Ib:N'r OI' CRE.'VM. After the separating is done the cream should be cooled as .quickly as possible to a temi^erature of 10 degrees Fall. This Cream Cooler. gives the butter a waxy, firm texture, which is very desirable 'Ihe thermometer should be held continuously in the cream while it is cooling. The cooling may be done by putting the HAVE STOOD MANY TESTS, FAEMERS DAIRY HAND BOOK can into a tub cuntaiuiiig ice culd water, and stir gctuly until 40 degrees J-ali. is readied. Ice in .\laiiii..|,a is always a nuni- I'cr (.ne hard crup, and slioukl he secured hv every dairyman in the province. SETTIXC TJli' IKEAM. W lien sullicient cream has been collected for a cluiniing.it IS put through the process ol what is called setting, for ripening or souring. This process consists of heating the cream to a temperature of from (iO degrees I'ali. to 70 degrees Fah.. ac- Tliis cut represents tlit; interior of a crenm can. The inner can niav be lifted out so that both cans may lie properly cleaneil. cording to the temperature of the room that the cream is kept in. If the temperature of the room can be kept steady at GO degrees Fah., the cream need not be heated above GO, but if the room is such that the temperature falls during the setting time, the cream should he heated to 70 degrees. When the cream is heated to the desired temperature, if it is sweet, there should be added to it 5 per cent, of fermentation starter. This is used for the purpose of starting the cream to ripen or sour. There are many fermentation starters now in use, and they can be bought at different prices, but the most practical starter to use is the buttermilk from day to day, if AND PROVEf EMSELVES TUPrRIOR MACHINES. 18 FARMER'S DAIRY HAND BOOK the bultcniiilk is pure ami free Iroiu any udurs furcigu t.. itsill. ]lu\vfvcr, shouUl llic buttcniiiiU at any lime beeonie laiiileil, it sliouUl not lie used in the cream, as it will al'lecl the llavor of the butter, ami thereby cause liavoc in the dairy. In ease of the buttermilk becoming tainted, other milk or buttermilk of p'od flavor should be procured and used as a starter in the cream. Add ."i per cent, to the cream. What is meant by H per cent, is 5 lbs. of starter to each 100 lbs. of cream, or in that proportion. Should the cream be slightly sour when heated to the settini; temperatme, (JO to 70 dci;. l-aii.. as described above, no starter need be added, as the cream is ready for churniiit,^ when sli);htly sour. Cream should have the consistency (if white paint when the paint is ready for use. and it should' not be any thicker. \ery thick cream is hard to churn and a por- tion of it will adhere to the sides of the churn and is washed cut with the buttermilk, causinj^ considerable loss of butter fat. i'he cream should be all ripened alike (souring is -called ripeninjr), so that it will all churn alike. No sweet cream should be added to the cream in the ripening can that is ready for churning, within 12 hours before churning tme. Sour cream churns, if properly ripened, in about 'M mimites, while it takes usually one hour ami over tt) cluu-n sweet cream, and sweet cream nnist be put into the churn at 40 degrees Fah., while sour cream should be put into the cluu-n at r)<; to ns de- grees l''ah. Hence, if sour and sweet cream be inixed and churned immediately, the sour portions of the churning will churn in less than half the time that the sweet portions will churn, therefore the butter fat contained in the sweet portions of the cream would remain largely in the form of cream in the buttermilk, while tl-jp butter fat contained in the sour portions would be churned into butter, consequently the large portion of the butter fat from the sweet cream would be lost in the butter- milk. The cream should be stirred gently occasionally during the setting period, so that the whole bulk will be evenly ripen- ed. Twelve hours should be sufficient time in which to ripen the cream to the proper conditions for churning. Cream should not be held too long in order to get a big churning. It ARE YOU LOSING MONEY? FABMER'S DAIRY HAND BOOK 10 is better Uy far t,, make small ciiurnin^rs and cliitrn often, as the ilavor is very apt to hccoiiK- impaired |,y i,„)^r staiuliii-. 'I'lu' ircam ripeiiiiij^r ^aii should always be kept carefully covered when containiu- cream. Kemove the covers only when stirrmj; the cream, or in adding cream for the churning, and cover nimiediately afterwards. When there is no cream in the can, it should he thoroughlv cleaned and set outside in the open air, so that it may get a thorough airing an.l he pure and sweet for the next collection. l'Rh;i'AkJN(, CKIiAM FOR CllURNiN(;. ihe temperature of tlie cream, when it is ready u, churn, should be from 50 to 58 degrees Fah., but never above o8 degrees, during the spring, summer and autunm months, and from CO degrees Fall., to (52 degrees Fall., hut never above (J2 degrees, for the winter moiiihs. It is impera- tive that a thermometer should be used to reveal the tempera- ture. There are thousands of pounds of butter spoiled in Canada annually from lack of attention to temperature in the process of butter-making on the farm. Making butter without a correct thermometer is like making hay without sunshine— it cannot be done with any degree of success. If cream is too cold to churn, i.e.. below HO degrees l-ah., it may be wanned by i)lacing the cream can in a kettle of hot water and gently stir the cream until the proper temperature is reached, and if too warm, it may be cooled by the same method, using ice cold water. The temperature should be exact, and should not be churned below the temperature given for summer months, nor above ^thc temperature given for the winter months, namely, from no to ns degrees Fahr. for summer and GO to 02 for winter months. PREPARING THE CHURN. r.ofore any cream is put into the churn it should be scalded thoroughly inside with pure boiling water. Pour the boil- ing water into the churn and put the lid on and revolve the chum slowly for two or three revolutions, and then let the steam out of it by pulling the buttermilk plug out. Repeat this YOU ARE IF YOU ARE NOT USING JO FAfiME&S DAISY HAND BOOK ivvi. or tlitcc times tvmtil the steam ceases to escape freely; then revolve the 'rhurn taj)"flly for a half-dozen or mj times. Then draw vt\ the hot watvr, and add a pailful or two of cold water Butter Spade. to cool ofif the churn. The churn should be thoroughly cooled to prevent any of the cream from adhering to the sides. All wooden utensils should be treated in this way before they are brought in contact with the butter. The hot water for scald- ing cannot be too hot, nor can the cold water for cooling be too cold. CHURNING. When the cream is put into the churn, it should always be Cream Strainer. ;-i.ain, ' through a cream strainer made for the purpose, hav- .% . perforaf^-d bottom. The strainer should be placed in :-ie mouth o; .tie churn and the cream poured into it. The AN '' ALEXANDRA" OR "MELOTTE' ri>llMERS DAIRY HAND BOOK ::i then Tlien vater loled All ■ are :ald- ; too s be lav- i in The strauiniK ot tlic cican. bicaks up any cuaguluicd rascin that "lay he in it, and largely overcunic. the often heard of diffi^ culty of mottled or spotted butter, or while specks in the butter. Agaui, by straniing. the cream is rendered of a uniform thick- ness, and wdl churn much easier than it would if it were not stramed. When the cream is all in the churn, the color mav be added. If necessary he color of the butter should not be too hi^d, ; about a good clear straw color is the most desired bv nearly all the .uarkets o the world at the present time. I '.utter' color does not miprove the butter in any way except in appearance ; there- fore use only what is necessary to give the bu.ter the desired earh Tnn^ T .^ '°, ^* ^''""^'""^ '^^ ^'°'°'- «' ^he cream of each 100 pounds of mdk is sufficie.it to give the proper tint. Always add the color, if using it. before the chur, ing has com- menced; never after, even if the churn has ma. but a f. w revolutions The butter color acts only upon the at globules and even ,f the churn has been revolving but a sh< t time, the globu es are to a certam degree formed, and the c ,Ior. acting directly upon them, causes high colored spots in the 1 ,utter, and the result is mottled butter. The best butter . olor pro- citraWe should always be used, and never a poor, ch.ap color. The flavor of butter is often injured bv the use .f cheap spiirious color. Never use old color ; it should alwav^ -.e fresh and of a slight nutty flavor. Tt should be free from . nv sedi- ment and have a glossy appearance. STARTINC; THE CHURX. The manner of running the churn is of great import;, ice, as on it depends, to a great extent, the quality of the fin i she 1 pro- duct. After the churn has made a few revolutions, it >^hould be stopped, and the buttermilk plug removed, to allow the gas to escape, otherwise the churn would burst from the pressure of gas nr air. This should be repeated two or three tim s at the beginning. Afterwards the churn should be run stead^ and continuously, making about 65 revolutions per minute unt'i, the butter has formed in small granules about the size of a clover seed : then the temperature of the contents of the churn should 22 FAEMER'S DAIBT HAND BOOK be taken, and if it is found to be above oS degrees Fah., it should be cooled dow n by dashing ice cold water into the churn, to between 56 degrcees and 58 degrees Fah., and the churning resumed until the granules are about the size of wheat kernels, and then stop churning. The butter should float well up on the buttermilk when the churning is finished. Never churn butter past the granular stage— this is very important, for when the gram is broken the butter is greasy, which is very undesir- able. At this stage, the buttermilk should be drawn off, being stramed through a hair sieve, and the butter allowed to drain for about fifteen minutes. WASHING THE BUTTER. When the buttermilk is thoroughly drained jff, water at 54 degrees l^ah., should be added to the churn, equal in quantity to the buttermilk, just run off, the churn lid fastened on and the churn revolved rapidly for about a dozen revolutions. Then the water removed and the same quantity of cold water at about 45 degrees to 48 degrees Fah. should be poured into the churn and the rapid revolving repeated as before. Two wash- mgs are sufficient to remove all the buttermilk from the butter After the water is thoroughly drained off, the butter should be removed to the butter worker for salting. WASHING BUTTER-DAXISH METHOD. _ In Denmark, the butter is dipped from the buttermilk, while It is in the churn, by using a hair sieve, dipping the butter on to the butter-worker, and pouring water over it, and wash- mg the buttermilk out. This is a verv good method, and may be a'dopted in cases of scarcitv of pure cold water, as It only requires about one-third of the amount of water as by the former method. SALTING BUTTER. When butter is removed from the churn, it should be accur- ately weighed before placing it on the butter worker for salting so that the proper amount of salt required mav be ascertained' THE "ALEXANDRA" or " MELOTTE." FARMER'S DAIRY HAND BOOK 23 Ihe quantity of salt to be used depends altogether on the re- quirenients of the market on which the product is to be offered for sale. Ihe consumers who buy butter on any market must have their taste in this, satisfied as in all other respects • there- fore, It IS absolutely necessary for the farmers who make butter to become thoroughly acquainted with the needs of their cus- tomers, m order to please them, and thereby secure a ready and regular market at paying prices. The requirement of our Canadian markets is about three- quarters to one ounce of salt to each pound of butter taken from the churn. The butter is now in the granular stage, and the grain must be preserved. This is best done bv little work- ing. After weighing the butter, it is placed on the butter worker, and the salt should be sprinkled on it in such manner as to distribute it evenly over the mass of butter, after which the preliminary working may be commenced. This working should be very slight, just enough to thoroughly distribute the salt through the butter. Turning the butter over on the worker two or three times is sufificient to get the salt properly mixed through It. Then the butter should be put in a tub or tray and put uito a cool place, having a temperature of at least as low as 50 degrees Fah.. and left for four or five hours. This IS done to allow the salt to dissolve thorousrhly in the butter Pure salt will all dissolve, but it is impossible 'to force it into butter by working. WORKING BUTTER. Butter should always he worked twice, but should not be overworked. The first working is done when the butter is salted, as described abovp, and the second working is done after the butter has stood for four or five hours after salting. When brought to the worker for the second time, the butter should be worked just enough to make the color uniform. Great care must be exercised in the working of butter, so as not to destroy the gram. \\ hen it is worked past the granular stage its body or texture is destroyed, and the butter will be greasy and Its value as butter will be at least two or three cents per pound CREAM SEPARATOR 24 FARMER'S DAIRY HAND BOOK less than butter properly uuiked, and the grain preserved. Butter that has a greasy texture will nut keep nearly so long as butter that has a granular, tirni texture. The working .should always be done by pressure and never by friction ; that is to say, the bar of the w orker should be pressed' into the butter and should never be rubbed over the surface of it. The mass of butter should be worked evenly and uniformly so that the color w ill be uniform and the body firm. The best guide the butter- maker has to know when the butter is worked enough is to cut through it with the butter spade, and if the color is even and Lever Butter Worker. the body close and lirni, with no white streaks through it, it is worked enough. Buiter requires very little working to accomplisli this result. Good butter when broken apart will show the grain like a piece of broken steel, and this should al- ways be the case witli all butter. The butter-maker must exer- cise great care at this point, in working butter two or three strokes too many with the lever of the worker often will break the grain. The temperature of the butter, when being worked, should rot be above .in degrees Fah., and if at 50 it wnll be all the better. At this temperature the grain of the butter is less apt to be in- jured by excessive working. P.utter should be thoroughly WILL SAVE YOU AT LEAST FABMER'S DAIRY HAND BOOK 25 cook'fl befurc working. 'Ihis is very important. The least attempt at worknig it while it is warm will at once destroy the grain. It, SALT. The purest and best quality only should be used for salting butter. Farmers should insist upon havmg nothing but the best brand of salt manufactured. There are thousands of pounds of butter spoiled annually by the use of impure, cheap salt. It IS far better, and more profitable in the end, to buy the best, even if it costs double the price of poor, impure salt, which IS so often placed upon the market by unscrupulous manufac- turers. Our own Canadian salt is fully as good as any salt manufactured in the world, but the best brands only should be purchased for butter-making purposes. Every brand of salt should be tested before it is used. There are different tests that may be employed to determine its purity. The most practicable test for the " farm butter-maker " to go bv is water. Dissolve a few ounces of salt in a quart of pure water, thoroughly mix It by shaking the salt and water vigorously for a moment at intervals ; then let it stand for an hour. If there is no precipi- tate at the bottom of the vessel it is a pretty good indication that the salt is pure. Should there be any precipitate of a hard msoluble nature, the salt is impure, and should be rejected no matter how low the price may be. Poor qualitv salt is one of the greatest causes of poor flavored butter ; therefore, use the best quality of salt an'd the better flavor will the butter have, and a better price will be obtained. PACKING BUTTER. After the butter is properly worked, it should be packed for market as quickly as possible. In packing butter, it should be done with a view to tidiness in the very greatest degree. A slovenly package is an abomination to anv market, and is largely the cause of a glutted market. People do not want to buv butter when it is put up in a dirty or ill-made package. There are different ways of packing butter, but in everv case tidiness SEVEN DOLLARS PER COW PER YEAR. 26 rABMER'S DAIRY HAND BOOK must be the watchwurd. Ihe taste and fancies of tlie buyer mtist be studied and catered to in every case to ensure a ready market, bonie people may want butter put up in tubs and some ni other ways, and to cstabHsh our " Farm butter trade" the people who buy butter must get it as they want it. Dairy butter has been placed in lard and candy pails and sent to mar- ket. Ihis is a very careless practice, and it seems strange that farni butter-makers endowed with ordinary common sense would think ot doing such a thing. These pails may have been used with a view to cheapness, but really they are very expensive packages when the butter spoils in them, as it invari- ably does. THE PACKAGE. i'or the farm butter package the tub and the s(iuare pound print IS the most desired at present. In packing butter into a tub. the tiib should be lined with good quality of parchment paper. I his paper does not cost much, and will pay for itself m extra price of butter when the buyers know that the tubs are Butter Tub. lined. A parchment paper lined tub will preserve the quality of the butter fully fifty per cent, better than a tub that is not lined, and the butter will be worth from one to two cents per lb more. The best parchment paper to use is that which weighs 50 pounds to the ream. Always insist upon having that, and buy no other ; light, thin paper is of very little use DO NOT PUT SEPARATOR BOWLS FARMEE'S DAIRY HAND BOOK 27 . TRIiATMEN'T OF TIL^S. Before using the tubs thcv should be soaked in strong bruie for '2-L hours, after which thev shouhl be tlioroughly scalded and well brushed with a scrub- buig brush, then rinsed with pure cold water. LINING THE PACKAGE. In placing the lining of parchment paper into the tub, hrst put a circular piece in the bottom of the tub, )ust the size to hi ; tiieii put the side lining in, allow- ing- halt and inch to lap on the bottom circle, and allow hah an inch to hq) over the top of the butter when the tub is full. The side lining and circles can be bought ready cut to fit any sized tub. PACKING. . Great care must be exercised in packing butter to have all ])arts of the tub tilled, so that no air spaces will be left in the sides or bottom of the tubs. The first layer of butter put in the tub is of the most im- portance. A butter-packer made for the purpose should be used, as it is impossible to pack butter pro- perly without it. Have the first layer thoroughly packed in. and then the tub may be easily filled ; it is better to use the butter-packer 'more on 'the sides of the butter than in the centre. All parts of the butter should be kept level, however, until the tub is full, bill the package up to within about a quarter of an inch of the top, putting the butter in at the rate of two or three pounds at a time, and packing each layer tirmly. Then smooth the butter olif on the top by ".utting with a knife. Now lap the side lining down and place a parchment circle, to fit, on the top of the butter ; make a paste of salt and water and fill the remaining quarter of an inch of the tub with salt paste; fasten the cover on. and the butter is readv for market. m ^11 Hi I Butter Packer. ON THE STOVE TO DRV. 28 FAEMBR'S DAIRY HAND BOOK THE SQUARE PRINT. Kor immediate use. the square pcnmd brick of butter is very desirable. Ihis print should be plain and smooth, having no carvm.ivs or ilourishes about it. The butter should be wrapped in parchmetu paper. The paper can be purchased cut ready Butter Printer, One Pound. for use ; the size should be 8x11 inches. These sheets of paper may be printed with indelible ink. so that they can be put into water without the ink running. The prindng should read something like the following :— ERESH MADE DAIRY BUTTER. Spring Bank Eann, J. C. Thompson, P. O. Address . In printing, the print is pushed down into the butter while 1 IS on the butter-worker. When the printer is full, the butter IS cut off at the bottom of the printer with the butter spade so as to same the butter smooth. The paper, which is soaked in cold water. ,s taken out and laid on the worker, and the printer placed on the paper just where the printing cofes, and the butter is pushed out of the printer bv pressing the s em of the printer; then the paper is wrapped smoothly over the butter and folded neatlv at the ends. Here we have a clean, tidy, attractive package, which will find a ready market TO CLEAri SEPARATOR BOWLs FARMER'S DAIRY HAND BOOK 29 if shipped fresli. The prints should always weigh a full pound ; the printer can he adjusted so as to make a full pound or a little over, and it is hetter to have it a little over the KJ-ounce mark than to he light in weight. MARKETING BUTTER. It is not advisahle to hold butter over for any length of time. It should be sold regularly as fast as it is made at the then current market price. Let the consumers have the butter fresh, and they will use more <>i it; in the long run, the price that will be realized, taking one vear with another, will be fully as great when the butter is disposed of regularly as when it is hobl until it beronies -tale, and with regular sales Butter Shipping Box. there will always be the advantage of a clean market. Butter in prmts cannot be held for a long time ; it must be sold as fast as made. If butter is to be held in tubs at the farm, it should be brined every week. This is done by making a strong brine ot salt and pure cold water, strong enough to hold up a sound €gg. Pour in each tub all the brine it will hold. Usually tubs leak more or less, so it is necessarv that the butter should be looked after each week, and the tub kept full of fresh-made brine while it is being stored. GENERAL HINTS TO FARM BUTTER-MAKERS. 1st. Make sure that every cow on the farm is paving her way and giving you a profit, instead of living on vou at your expense. Remember, that it costs you $80 per year to keep a FIRST USE TEPID WATIR TO SOAK, so FARMER'S DAIRY HAND BOOK COW, and if she is not giving you more than that in butter every year, slie is running you into debt to just the extent of what she gives you less tlian i$iiO worth. \\ eed out the poor ones and put them where nature intended them-on the butcher's block. Keep those that are prohtable only ; then feed them and care for them to do business. ou^h?v ■ ^v' ^ ^^^r^" '"^'^ ^'''^' ''^"^ '"'^ ^^^ry C"vv thor- oughly. x\Iu dairy farmer can afford to be without one. They his btisTesr"^ '^"""' '^''''' ^'' ''"'"''^ ^''""^ "' connection with nil th^'f V'^ f";\^^^'^^"Jni or Alelotte cream separator and get al the fat out o the imlk. xNever lose s>ght of Jhe fact that fat and " f ""-'"^^'^ '^ '^^. expensive a food for calves and pigs, and that you cannot aftord to do business in that way. Butted fat IS worth to you just what you can sell it for in the market, and If yon are feeding it by leaving it in Uie skim-milk, it is just the same as buying butter on the market and feeding it \o mu.1 igent .nan would do that. So why do just as bad bv lelv- mg fat in the skim-milk? frnT\ •^'°'''' ''^1' ^'* temperatures in making butter at all times, f om skimming the milk to the packing of the butter. Never attempt to work without a thermometer. This is very im- portant. -* 5th. IW sure to ripen the cream properlv. Don't mix any I'eaTl "I '"\ "'"'\" '^^"^'"' '"^^ ^'^"-"^-^ '- -ithin at least 1- hours before churning. Don't forget that sweet and Zl 77 tr "°' '• ^"'■" ^••^'^' ^"^ ^^ '"''^^^l '"^t at churning time the butter contained in the sweet cream would go out in the buttermilk when the sour cream portions would be finished churmng. Don t fail to stir the cream gentlv at intervals while ripening, so that it will all ripen uniformly. ' r,th. Don't forget that the temperature of the cream at churning should be 56 to 58 degrees Fah. in summer and 60 to 62 degrees in winter. The best churning results will be had at these respective temperatures. THEN USE WATER AS u.CT FARMER'S DAIRY HAND BOOK 31 ith Ihoroughly scald tlie churn ami all other utensils, and hen thoroughly cool them before the cream is brought in con- act with them. Always strain the cream into^he churn through a perforated strainer. Sth. Don't churn the butter past the granular stage. Use every means to preserve the grain of the butter. outTn^^\fl '^'' ^"^''' J'"'' ^''°"Sh to get all the buttermilk out ot It ; that is sufficient. rh-nh!!*'/' 'u''^^'' f^ ^^'' ''"""'■ ^' '°°" '-'^ it has thoroughly dia nod atjer washmg. and set it away in a cool place for at east J or o hours to allow the salt to thoroughly dissolve, after whch work ,t just enough to make the cobr uniform. The best butter ,s made where the least working is done. Never Zl?.r ' '"'r' °""'' °^ '^^' P'^ P°""^' «^ '^^'tter. unless bv special order from a customer. Study the requirements of your custom^rs in this. Always use the best branrl of salt^ nth. Give good weight in packing or printing. It is better to give a pound than to have a pound short. IL'th. Always pack butter with a view to tidiness in the very h.ghest degree. No matter what form of package is used, specially study the requirements of the markets for packages. 13th. Always market your butter regularlv at current mar- ket prices. Give your customers pure, sweet.' fresh butter and IT/'^^T""'' ^' ^ '^°°^ butter-maker will soon be estab- lished. When your butter is held until it is old and stale, it is not wanted, and your reputation suflFers as well as your pocket. 14th Practice cleanliness in everv detail. Good butter cannot be made unless cleanliness is the watchword. Rinse well every article of dairy utensils that comes in contact with milk or cream, with cold or tepid water first • then wash with as hot water as the hand can bear. Frequently use ^^•!u V ^-v "■ '^^' '" '''^'^'"^ *''^"'- ^"^ last, thoroughly scald with boiling water and place in the open air until required for use again^ Look well to the seams of the tinware that no filth collects there. AS THE HAND CAN BEAR 32 FARMER'S DAIRY HAND BOOK Scald the churn, butter-worker and all wooden utensils with boiling water before and after using them, and thoroughly cool them with cold water. Always use a brush to scrub them with. Jirush the cow's udder thoroughly before milking. xMilk with clean, dry hands. Always wear clean clothing when milk- ing. Ever remember that nothing can be pure and wholesome without cleanliness. 15th. Never allow anything to go half done. Anything in the dairy business, as in anything else that is worih doing, is worth doing well, for therein the profit lies. TO WASH, AND THEN USE FARMER'S DAIRY HAND BOOK 88 Hints on Production of Cream at the Farm for Use in the Creameries^ 1 he manufacture of creamery butter has become one of the staple mdustnes of Canada, and is increasing in money vahie year Uy year. Jn order to continue with the greatest detrree of success, we must begin at tlie beginning, that is to say, begin at the farm and give the matter a thorough study from tiie pro- ducmg of the cream at the farm to the making of the butter at the creameries We have thoroughly skilled butter makers to manufacture the butter at the creameries, but the work of pro- ducmg the cream falls to the farmers. The cream gathering system is the only one we can adopt for the successful operation o creameries in some of the Provinces of Canada, such as Manitoba and the Northwest Territories, until such time as the population of these Provinces are much greater than what it is at present. Some districts are so sparsely settled that the dis- tances the milk must be hauled makes it impracticable to operate a creamery on the system known as the "central separator plan " It costs so much money to haul the milk owing to distance that would have to be covered in order to get a sufficient supply to make a crccmery pay, that the milk-drawing alone would eat up even more than the profits. The cream only, under present circumstances, can be taken to the creamerv. Larger areas of coumry can be gone over, and the cost of" hauling be greatly reduced. Hence the production of cream at the farm is the hrst important step in the manufacture of good creamery butter. CARE OF COWS. The first matter to be considered in the production of cream is proper care of the cows giving the milk. They must be BOILING WATER TO SCALD AND DRY. 34 FABMEB'S DAIBY HAND BOOK liberally and regularly icd at all times, and be treated with every kindiic?: by every individual that comes in contact with them. A milch cow is more or less a nervous animal. Thc'greater the milk-producing rapacity of the cow, the more nervous will she be, and if she is treated roughly she will not give as nuich milk nor milk of as good quality as if she was treated kindly. .Milch cows should be housetl in winter, and in fact any time <>t tin \ear when the weather is cold, in a manner that would give tluni the most possible comfort at all times. FEED. In summer, cows should htve good pasture, of a variety of succulent grasses, a sut'ticient acreage of vetches or green oats ; and peas should always be sown, with which to feed the cows when the pasture becomes dry and short. The cows should at all times have plenty to eat and not be compelled to travel far for it : the more they have to travel in hot weather to get what they require to eat the less milk they will give, and the jioorer will be the quality; consequently, the less profit will be realized from the proceeds of the dairy cow. The flow of milk should be kept up to its fullest capacity each month, in order to realize the greatest benefit, and the largest profits from the dairy herd. The soiling crop can be cut in the green state two or three times during the season, furnishing a nutritious and succulent fodder during the whole of the dry season. This green fodder will help very materially in keeping up the flow of milk. WINTER FEEDING. Winter feeding of the dairy herd is just as important as summer feeding to make dairying profitable. Sow plenty of coarse grains for winter fodder, cut in the green stage, that is just before the grain begins to ripen, and cure thoroughly ; makes far more valuable fodder for winter than prairie hay. Make every provision to winter the cows ARE YOU WASTING MONEY? PARKER'S DAIRY HAND BOOK 86 wc'il, so that when the spring time comes thev will be prepared to go ahead at once and do a prolitahle business instead uf bc- Fced Cooker. ing so thin and weak, that they will have to huau\ at your ex- pense for half the summer to gain strength and llcsh before they are able to do the work required of them. WATER. An abundant supply of pure water should be kept within easy reach of the cows at all times. When cows are scantilv supplied with water, they will not give as much milk or milk of as good quality. They should never be permitted to drink water out of stagnant pools ; such practice causes very serious trouble in the manufacture of butter. Impure water given to the cows produces impure milk, and is one of the causes of bad flavored butter. It is impossible to make a fine qualitv of butter from the cream of such milk. SALT. Cows should be allowed access to salt every day. Have the salt in the pasture or milking yards where they can get it when- YOU ARE IF YOU ARE NOT USING 36 FARMER'S DAIRY HAND BOOK ever tlicy need it. They will regulate their requirements much better than you can if they are allowed to do so; a cow will not eat more salt than is good for her if she gets it regularly. MILKING. The milking should be done regularly at the same corres- ponding hour night and morning. The milking should be done jAitn dry hands, this is very important; it is more cleanly and leaves the milk in a more wholesome condition for the manu- facture of fine butter. The atmosphere of the stables should be pure to prevent any contamination from that source. The milk should be strained immediately after it is drawn from the cows, to remove any im- pureties, stable dust, etc. The straining should be done with a double straining cloth. Cheese cloth makes the most desirable strainers ; it is inexpensive and can be easily renewed when it is worn out. For simplicity and convenience the strainer cloth may be fastened over the top of the can with clothes pins. The strainer should be removed and thoroughly washed as soon as tlie straining is done. CARE OF DAIRY UTENSILS. All utensils that are used in connection with dairy work sliould be at all times properly cleaned, pure and sweet This u very tmportant, as the least filth about them will contamin- ate the milk and cream, and bad results will follow All utensils should be of tin. 7ierer of wood. It is utterly impossible to keep wooden pails, etc., clean when they are used for milk. The best way to cleanse the utensils is to use cold or tepid water lirst and give them a good rinsing ; then use as hot water as the hand can bear to wash them, using a little pcarline oc- casionally in the wash water ; after a thorough washing they should be scalded well with l)oiling water and then put outside to become thoroughly aired. In this wav the milk vessels can be kept perfectly clean, pure and sweet. AM ♦'ALEXANDRA" OR "NIELOTTE" FARMER'S DAIRY HAND BOOK 37 CARE OF CREAM. After the milk has been carefully separated, the cream should be submerged in cold water in a cream can specially made for the purpose, keeping the temperature down to at least 5!) degrees Fah., and lower if possible, stirring well but gently, each time fresh cream is added. If the cream is cared for in this way there will be no complaints about sour cream, and the patron will have done his duty in supplying the butter-maker with the raw material in good condition to make gilt-edge butter. Cream should not be set in open vessels, of any kind, in cellars, pantries or any other places where the atmosphere is not perfectly pure, nor where the temperature is found to be above 50 degrees, as it is sure to become sour and may be in churning condition be- fore reaching the creamery which would be very undesirable. All cream vessels should have air-tight covers, and all seams in all milk vessels should be filled with solder, to prevent an ac- cumulation of dirt which wall taint the milk and cream. THE CREAM GATHERER. He should be clean, obliging and honest. He should keep the cream cans or tanks perfectly clean and in the best condition possible for the reception of the cream, and should allow the cans or tanks to get plenty of fresh air at night or at any time when they are under his care. The wagons should be kept thoroughly clean. The managers of the creameries should see that these matters are attended to. The cream gatherer should be very careful about measuring, mixing and sampling the cream, as carelessness on his part may cause a shortage of but- ter and misunderstanding may arise between the patrons and butter-maker w^hich are unnecessary and mav be avoided by the collector doing his duty. The cream should be poured gently from one vessel to another about three times, so' as to make it uniform before taking the sample into the test tube for testing. Measure carefully and accurately and give each patron credit for the full number of inches of cream. Civc a correct state- ment of all cream received from each patron and the date to the butter-maker at the creamerv. CREAM SEPARATOR. 38 FAEMER'S DAISY HAND BOOK Ihe butter-maker at each creamery should take steps to have al cream dehvered at a temperature not above 55 degrees. Ihe cans or tanks should be jacketed so that there will be a dead air space around the cream so as to protect it from the heat. The cream wagons should be covered with a canopy cover to protect the cans or tanks from the sun and rain. If the patrons of each creamery will do as directed in the care of cream, it can be delivered much cooler than is usually done, and a superior quality of butter can be manufactured and consequently a better price will be obtained. HAULING CREAM BY RAIL. Where there are no local creameries in a district, cream may be hauled by railway express from a distance of fifty miles with safety, provided the cream is properly cared for, so that it will arrive at the creamery in a sweet condition. GENERAL HINTS TO DAIRYMEN. 1. Cream from the milk of healthy cows only should be sent to the creamery. 2. The use of a Babcock milk tester would show how the milk is being skimmed. If fat is left in the skim-milk the loss to the dairyman will be large. Butter fat is too expensive to feed to calves and pigs. 3. Milk should be strained and separated immediately after milking before it has time to cool; never allow it to stand around the stable or elsewhere, even until the whole herd is milked ; but just as soon as a can of milk is ready it should be separated. 4. Always use a thermometer to ascertain the temperature. 5. Be sure that the thermometer is correct ; buy no other. 6. 90 to 95 degrees is the most desirable temperature to have the milk when separating 7. Tin pails and cans only should be used to handle milk with. I WHY ? IF YOU ARE NOT USING A FARMER'S DAIRY HAND BOOK 39 1 8. Always have an eye to perfect cleanliness, for without cleanliness nothing can be pure. 9- Always brush the cows' udders and teats with a coarse cloth before sitting down to milk. Treat them to this, and thev wiU soon look for it to be done every time. 10. Treat them kindly in every way, and they will pav hand- somely for it. ' 11. Give them plenty of good nutritious succulent food. 12. Give pure clean water to drink. 13. Let the cows have full access to good clean salt every day. ^ 14. See that the cows are housed when the cold nights come Ihis IS important, for there will be a perceptible shortage of butter fat in the milk if the cows have to stand out all night in the cold, damp weather. _ 15. Get a Babcock milk tester by all means, and test each individual cow, and weed out those that are not paving more than their keep. Every cow should give at least 250 'pounds of butter in the year. _1(). Allow nothing to go half done; neglect in any part of dairy work is sure to make itself manifest in the quality and price of the product. 17. Practice the foregoing advice every day. SEPARATOR YOU ARE LEAVING FROM ONE-FIFTH TO ONE-THIRD 40 FARMER'S DAIRY HAND BOOK Instructions for Using the Babcock Milk Tester. Ihe UabcoL-k test for fat in milk and cream is becoming more and more in general use in the creameries and cheese factories and among farmers in Eastern Canada and the United States, and by it the dividends are proportioned to the patrons. The tester should have a place in every dairy in Canada. Its use will enable dairymen to test every cow in the herd and weed out the unprofitable ones. While this test is very simple in its principle, it is not in any sense an automatic machine. It requires very careful attention, and to ensure reliability it must be handled carefully. MACHINES. The Babcock machines should be substantially made so as to ensure a steady, even motion and prevent any jarring, which is very wearing and is apt to be dangerous of breaking the bottles and cause damage to both the machine and t!ie operator. A tester should be capable of making from 1,000 to 1,200 revolu- tions per minute, according to the diameter of the wheel or disc which carries the bottles. A small wheel should make more revolutions than a large one. A wheel or disc measuring from twelve to twenty inches in diameter will be found to be large enough to be practicable, but the size should not be less than twelve inches and need not exceed twenty inches. In machines where the motion is transmitted by fHctior^, the adjustment should be kept tight enough to avoid slipping, ari otherwise OP THE BliTTER FAT \H THE SKiin-niiLK. FARMER'S DAIRY HAND BOOK 41 the spcea may be much less than is intended and the result is an imperfect test, as the fat will not be all separated. Ala- chines in which the motion is transmitted by cog wheels are much pretcrrcd to friction machines, as there is no. lost motion in transmitting. ACID TRIAL JAl ACIOIMETCR HVDROMCTER COPVRIJM* Babcock Tester (Open.) The pockets or cups for holding the bottles should be fas- tened to the wheel or disc by a hinge joint or hook, so that they Babcock Tester (Closed.) will hang perpendicular when the machine is at rest, and so that they will be m almost a horizontal position when the machine IS m motion. While the bottles are being revolved in a horizon- tal position the heavy mixture of acid and water will force the THIS IS WHERE LOSSES IN DAIRYING OCCUR. 42 FAKMER'S DAIRY HAND BOOK light fat towards the neck of the test bottle because the neck is nearer to the centre of the wheel or disc and the heavier liquid will be forced to the bottom of the bottles on account of having a greater centrifugal force. Boiling water should always be used for filling the bottles after they have been whirled, so as to keep them warm and keep the fat m liquid form, otherwise the fat will become cold and It will be impossible to get a correct reading. Soft water is to b. preferred to any other for lulling the bottles, as many hard waters contain too much carbonate of lime, so that the carbonic acKl. let free by the sulphuric acid, makes considerable foam at the top of the fat column. If soft water cannot be obtained for the test the hard water should be boiled for a short time or about a half measure of sulphuric acid may be added to each quart of water used for filling the test bottles. MAKING THE TEST. Sampling the Milk.— Every precaution should be taken to have the sample represent exactly the whole bulk from which It is taken. Samples taken from milk fresh from the cow, while still warm, before the cream has had time to rise are the most satisfactory of any. All milk to be tested should be poured from one vessel to another four or five times before the sample is taken, so as to thoroughly distribute all the fat evenly through the milk. Milk that has stood until the cream ha.= formed in a layer on the top should be poured more times than fresh drawn milk. For convenience sake it is better to have sample tins holding about two gills in which to take the sample from the whole bulk of milk. In this way the operator will be able to duplicate the sample in the bottle should any accident occur in which the bottles should become broken. Should any clots of cream appear on the top of the milk the sample in the tin cup should be heated to about 100° Fah. befor sampling into the bottles. The milk should be continuously stirred while it is being heated. With proper care any milk that has not coagu- lated or that has not become dried may be mixed so that a re- presentative sample may be taken. Milk should not be poured more times than necessary as extended mixing in this way is GET A BABCOCK MILK TESTER FABMER'S DAIRY HAND BOOK '«3 liable to churn the cream, forming small granules of butter that rise quickly to the surface. V\ hen this occurs it is impossible to obtain a p^-fect sample and it is useless to make a test. It is impossible to sample loppered or thick sour milk, but if milk becomes thick after it has been measured into the test bottle the results of the test will be the same as it would if the milk was sweet. SAMPLING MILK F(,)R CO.Ml'OSLrE TESTS. It is generally admitted that the quality as well as the quan- tity of milk delivered should be considered in making dividends Lister-Gerbcr Milk Tester. in factories where milk is pooled. Many who recognize the justice of the relative value plan hesitate to adopt it on account of the labor and expense involved in making daily tests from each patron's milk. The composite test plan does away with a good deal of the expensive labor. The plan consists in putting a sample from each lot of milk, which is delivered each day into a jar or other suitable vessel that can be sealed air tight, and after a number of days, ascertain the average per cent, of fat in all the milk delivered by the patron for the time considered THE "ALEXANDRA" AND "MELOTTE' 44 FABMER'S DAIBY HAND BOOK by a single test of the composite sample. In order that the composite sample may truly represent the average of all the milk delivered by the patron, the daily sample should be pro- portional to the amount of milk which is delivered each day. A small conical shaped clipper holding about two ounces of milk and having a long enough handle to reach to the bottom of the weigh can, is as good an instrument as can be found for samp- ling purposes. The milk in the weigh can should be thoroughly stirred with this dipper before sampling in order to get a pro- per representative sample of the milk delivered. It is absolutely necessary to keep the milk in the jar from becoming thick in order to get a fair sample for testing. This can be accom- plished by the use of one of several chemicals, one of the best of which is corrosive sublimate. This is a deadly poison, and great care shoufd be exercised in using it. It can be procured from any druggist. The proper amount to use in each quart jar of milk to be preserved would be about equal to the size of a pea to each sample added to the jar. As a precaution against the milk in the jar being used by persons not know- ing it is poisoned by the corrosive sublimate, it would be well to have your druggist add about one grain of aniline red to five grains of corrosive sublimate to give a distinguishing color. MIXING THE SAMPLE FOR TESTING. In mixing the sample for testing, it is absolutely essential that all the cream that may have arisen or adhered to the sides of the jar be thoroughly incorporated in the milk. This can be done by carefully scraping the sides of the jar with a glass rod covered with rubber and then gently shaking the jar with a rotary motion. If the jar is violently shaken up and down the milk becomes filled with air bubbles, which prevents taking an accurate sample. MEASURING THE MILK INTO THE TEST BOTTLES. When the milk is sufficiently mixed the milk pipette hold- ing 17.6. c. c. is filled by placing its lower end well down into the sample and sucking at the upper or larger end until the CREAM SEPARATORS TAKES ALL THE FAT FARMER'S DAIRY HAND BOOK 46 milk rises above the mark on the stem, then remove the pipette from the mouth and quickly close the upper end of the pipette by firmly pressing the end of the index finger upon it to prevent acess of air. In order to easily control the access of air both the finger and the upper end of the pipette should be dr^. Let the milk flow down the pipette until the upper surface reaches the mark on the upper stem, then incfeasc the pressure with the finger to stop the flow of the milk. Now place the point of the pipette in the mouth of the test bottle, holding the bottle in a slightly inclined position so that the milk will flow down the side of the neck of the test bottle, leaving a space for the air to escape without clogging the neck, and remove the finger from the top of the pipette, allowing the milk to flow into the bottle. After the pipette has drained out, blow lightly into the upper end to expel the milk held by the capillary attraction at the point. If sev- eral samples of the same milk are to be taken for comparison, the milk should be poured about twice f:om one vessel to another after each sample is taken. Neglect of this precaution will make a per- ceptible difference in the results of the test through the separation of cream from allowing the milk to stand a moment between taking each sample, espec- ially when the milk examined is rich in butter fat. Persons who have had no experience in the use of the pipette will do well to practice a short time by measuring water into a test bottle before at- tempting to make an analysis. ADDING THE ACID. After the milk has been properly measured into Pipctt*. test bottles, the test should be proceeded with at once, although the samples may be left for a day or two without materially changing results. Samples that have remained in the test bottles for two or three weeks, and /'\ n£ °^ ^^^' ^' ^s'^ertained by the Babcock test (which is usual), equals 492.28 lbs. of manufactured but- laul^'UV. Z^'""""?^^^'-^^^*^^' '^ ^°^^ ^' 15^- P^^ lb., would equal $73.84 of a saving in one year. A separator sufficiently h.n%7Q ITlu^ f ^ ""'^^ °^ *^" '°^^ ^°^^« ^e'-y "ttle more tnan 5^73.84; therefore, it is not economy for a farmer to carry on dairy ^york without a separator. The skim-milk from the separator IS a matter well worth the farmer's consideration. It can be fed to calves and young pigs warm, fresh and sweet as It comes from the separator and is mtich more valuable as a food than cold skim-milk from the gra -ity system. Better butter is always made from separator cream and always sells tor a higher price. If separators were used by every butter- maker the reputation of Canadian butter would be enhanced a hundred-fold. r _„, w.,»/nin»Eo In uninj PKUMIS. FARMER'S DAIRY HANI> BOOK 67 DAIRY ACCOUNT. JAN 1 '*■' • o « (3a Butter. 1 FEB. O CO Butter. Made Used Sold. Made . Used 1 1 2 2 3 8 4 4 5 5 6 6 7 7 8 8 , 9 9 10 10 11 11 12 12 13 13 14 14 15 15 16 16 17 17 18 18 19 19 20 20 21 21 22 22 23 23 24 24 25 25 26 26 27 27 28 28 29 30 31 1 TOTAI, TOTAI. 58 FABUEB'S DAIBY HANI. BOOK DAIRY ACCOUNT. MARCH. 1 2 3 4 6 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 o u pa Butter. Made. Used. Sold. APRIL. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 O tn Butter. Made. Used. Sold Total Total FABMEB'S DAIBY HAND BOOK 69 Sold. DAIRY ACCOUNT. 1 MAY. 0^ id OS BUTTBR. JUNE. 1 QS Butter. H Made Used Sold. Made Used H I ■ 2 2 H 3 3 H 4 4 H 5 5 H a 6 H 7 7 H 8 8 H 9 9 H 10 10 H 11 11 H 12 4 12 ^1 13 13 ^M 14 14 ^M 15 15 ^M 16 16 ^M 17. 17 ^M 18 18 ^M 19 19 ^M 20 20 ^M 21 21 ^M 22 22 ^M 23 23 ^M 24- 24 ^M 25 25 iH 26 26 t^^H 27 1 27 ^1 28 28 H| 29 29 ^1 30 30 ^H 31 H Total Tot A I, H 1 ii ■1 60 FABMER'S DAIBY HAND BOOK DAIRY ACCOUNT. JULY. •3 2 Butter. AUGUST «i Butter. SEF Made . Used . Sold. Made . Used Sold. 1 1 2 o 3 3 4 4 5 5 6 6 7 7 8 8 9 9 10 10 11 11 12 12 • 13 13 14 14 15 1 16 16 16 1 17 17 18 18 1 19 19 j( 20 20 2( 21 21 2j 22 22 25 23 23 2C 24 24 24 25 25 2c 26 26 2e 27 27 27 28 28 2S 29 29 2S i 30 30 30 II 31 , 31 TOTAI,. TOTAI, i _ : TOTA >!' FARMER'S DAIRY HANlD BOOK Sold. 1 2 8 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 61 DAIRY ACCOUNT. oii Made. I Used. Sold. 1 2 3 4 6 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 O in 11 Butter. Made. Used. Sold. TOTAI, Total 63 FARMER'S DAIRY HAND BOOK Tk ATri\r A i^y^i'Ni L... ' ■ 1-^ . . . . NOV Q ir^ f Butter. DEC. o c 2 >.J 1 -D.rH^ ga Made. Usee I. vSold t ~ -»< "wi inK. Made. Used. 1 Sold. 1 1 ■"" Mont 2 o 3 3 4 Jan. 4 6 5 Feb. 6 6 Mar. 7 7 8 8 Apl. 9 9 May 10 11 10 June 12 11 12 July 13 13 Aug. 14 15 14 Sept. 16 15 16 Oct. 17 17 Nov. 18 18 Dec. 19 19 20 20 21 21 22 22 23 23 24 24 25 25 26 26 27 27 28 28 29 29 SO 30 „^^_ — 31 TOTAI. Total TOTAI, VABMXB'B DAISY HAND BOOK 68 BUTTBR. Used. Sold DAIRY ACCOUNT SUMMARY. Months. o « Milk BUTTBR. REMARKS. 2 ° Mn'tl 1 Made . Used , Sold. Jan. Feb. t Mar. 1 i Apl. ! ; 1 May 1 June July Aug. Sept. Oct. • Nov. Dec. 1 1 i • Tot A I, i 1 64 rAEMER'S DAIRY HAND BOOK DAIRY MEMORANDA. FABMEB'S DAIBY HAND BOOS 65 General Information* Table Showing the Number of Pounds to the Bushel As Recognized by the Latvs of Canada. Wheat 60 Corn, shelled 56 Corn, in the ear . . * 70 ^yf 56 Oats 2,4 Barley .'.'.■ i ] 48 Buckwheat 48 Timothy Seed .48 Clover Seed 60 Flax Seed 56 Hemp Seed 44 Hungarian Grass Seed 48 Blue Grass Seed 14 Millet Seed 48 Red Top Seed 14 White Beans 60 Castor Beans 46 Peas 60 Potatoes 60 Sweet Potatoes 55 Onions 57 Turnips eg Cornmeal 48 Bran 20 Table of Weights, Showing estimated number of pounds of Barbed Wire required to fence space or distances mentioned, with one, two, or three lines of wire, based upon each pound of wire meas- uring one rod (16^ feet). 1 1 1 1 1 1 Square Acre Side of a Square Acre Square Half-Acre . . Square Mile .... Side of a Square Mile Rod in Length . . . 100 Rods in Lenerth . . 100 Feet in Length .... 1 Line 2 Lines. 3 Lines Lbs. Lbs. Lbs. 5OV3 lOlKj 152 12V3 25^ 38 36 72 108 1280 2560 3840 320 640 960 1 2 3 100 200 300 61-16 12| 18 3-16 THE "ALEXANDRA" AND "MELOTTE" CREAM SEPARATORS «6 PABMER'S DAIRY HAND BOOK Gain in Cattle. same w^n. f ' " ""^ ^^^' ^^'^^s 1,300 pounds will con- Mune twenty-two pounds of hay m twenty-four hours to keen from losnig weight If he is t/fof«^«.« u , ^P that ,ua„4 wU- h "w U ga^"„ '^T±ZZT 'tkT'^' pound live wdght is equal tf eleven pStg^fhay To X Steers at jfsS 50 per hundred pounds. Three and a half pounds of milk are said to be eaual to nn*. pound of meat; and if we estimate a cow to eive but 4 000 lT'i:{ m " Ti '" P^^^^^^ would be'm'food value to 1,000 pounds of meat, which would require a steer do^s in Tour y'ars "'"''" '"" '^^ '°°' ^" °"^ ^^^ ^ ^ ^^- Calendar for Determining the Period of Gestation. week ' or 2SS ^Z" ['T"^'"' 307 and 412 days) ; cows 4o| weeks, or 283 days (extremes, 264 and 306 days) ; . vves and she-^oats, 22 weeks, or 150 days (extremes. 146 a'nd 57 days) lZL\^"'l'' "'" il^ ^^y^ ^''''''^'^> 109 and 133 days bi^hes, 9 weeks, or 63 to 65 days; cats, 8 weeks, or 46 to 60 -6 to oq^f ^^ '° ^^' o^o "''^"y ^^ ^^y^ ' '"^'^'y^ ^"d pea-fowls. .6 to 29 days ; geese, 28 to 33 days ; ducks, 28 to 32 days ; pige^ s^Sng ^' '^^' '*"^"''' ^3 ^^y« ^'•^"^ steady prob^bUiroiTir^h^^^ '"'^''^ '^^^^ -^-^"^ the ARE MONEY-?V!aK!WG. UBOR-SAVING MACHINES FABUEB'S DAIB.Y HAND BOOK 67 FREQUENCY AND DURATION OF HEAT IN FARM ANIMALS. Animni' T-. .• r. If oot impregnated, Animal. Duration of heat. heats recurs After coming in, | A-Tot-c TT . " heat recurs ,>ibi Cow C ?.'*!. continues ^ 8 to lo days. 9 to 14 days. K J I to 6 days; the C 16 to 29 days. 28 to 42 days. Sow i ?i^^'"^""^ 24 to 17 to 20 days. 42 to *i8s days. ^""^ <. 36 hours. J 20 to 40 days. 42 to 56 days. *The time which it is customary to allow between lambing and the next service. Suitable Age for Weaning. Foals 12 to 16 weeks. ^^f^^ 12 to 16 weeks. Calves 10 to 12 weeks. ^ambs 12 to 16 weeks. ^.'os 8 to 10 weeks. ^'gs 6 to 8 weeks. Quantity of Seed Required to Plant an Acre. Quarts. Beans, pole, Lima, 4x4 ft. . . 29 Beans, Carolina, prohfic, etc., ^ 4x3 fe<;t 10 Corn, sugar jg Corn, field 8 Flax, broadcast .' .' 20 Grass, timothy with clover . . 6 Grass, timothy without clover 10 Grass, orchard 25 Grass, red top or heads . . . . 20 Grass, blue 28 Grass, rye 20 Pumpkin, in hills, 8x8 ft. ..." ? Turnips, in drills, 2 feet .... i Turnips, broadcast '3 Pounds. Beets and mangold, drills, 2Ht. 9 Carrot, in drills, 25 ft... .. ,. 4 Pounds. Clover, white Dutch 13 Clover, Lucerne 10 Clover, Alsike 6 Clover, large red with timothy 12 Clover, large red without timothy 15 Bushels. Barley gj Beans, in drills, 2i ft ij Peas, in drills, short varieties 2 Peas, in drills, tall varieties TJ u J I to li t'eas, broadcast 3 Potatoes ' '_ 8 Rye, broadcast . . li Rye, drilled " i* Wheat, in drills '. ] ] ij Wheat, broadcast 2 the Shrinkage of Grain. Farmers rarely gain by keeping their grain after it is fit for market, when shrinkage is taken into account. Wheat from the time it is threshed, will shrink two quarts to the bushel, or FOR THE FARMERS. «8 FABMER'S DAIRY HAND BOOK per cent m six months, under most favorable circumstances. Hence it follows that .70 PABMBE'S DAIBY HAND BOOK Veterinary. , HOWTOGlVEMEDICl>iES as the animal n,ay r.ins.^ ^:;^,^ ^^^ ^'f^^^> to make the ehort to at it ' 1 .u ' ? ""^ ^^ ^°'' ^^^ frn,^ o u , ^" ^^ ''^"st then be ^iv-n bv drevrh from a horn. In givmg a drench to .. horsr a horn sh.„i ! hi used m preference to the bottle, for f.ar c br^kTe StaH ^ng at the right shoulder, raise the head ^■' ^h hetiU a^t " if:r the jaw. and with the right hand i-as. the li, f tM ?^-o the side of the mouth and empty it^J^tem^he tlT C:^i^! T ^ u^^ "°''' *° ^^ ^^^^ bv an assistant; or i lie tei. S..S to open the mouth, the tongue vm be eentlv hekl'tn z:;::}^:^^ i^^-^"-^'.^"-% empt^^'ist l::!^ iioe .acci at once. Under all circumstances, the greatest ^rentlp ness must be exercised. Nothing can be gain dTy r^pft f ^^^^ or by harsh treatment. For the ox or cow liquid riSne I preferable, g.ven from the bottle rather than &rn Th bottle IS more manageable, and one is less tempted to u e force Ele/ate he' ITJ 'f ^"'^^^ ^^"^ ^^^^^^^ '^^ tongue also iiievate the head only enough to prevent the liquid running h'Th^olt'^The t"^"' '°*!!^ fA"'' "°^ ^^ Pushedtck £^3 a ve V neat aL Iffi "^' '^°"'J ^^ ^'^' ^'^^ '^^^ f°"°wing is a very neat and efficacious method : If standing nlace the left hel,? .^u}^^ "f P^"" -^"^ ^y P^ss'ng the left arm over the Tntl Ttl'^ *?" ' '^^^ '^^"'^ P""'- the contents of fhe bottle mto the mouth at its angle, using the least possible force SCOUR IN SUCKLING CALVES. lour hours after calving, then are attacked with 3cour seem to be _m much pain for a day or two. then die •nflamSon heir eyes much sunken. The cows are fed .. >. Ins c„t hav and straw, ro.*., and a Httle cake ; verj ^w , inslSo" c^ THE BIST !M THE WOH; FABMEB'S DAIBY HAND BOOK 71 ^fefuHv ' 1 '" ^''''' 'P'^'"^'^ '"^ P^^g"^"^^ ^-vvs, and ound ' VV T,'^'" '-T'"^'' ^"^^ ^^ ^••^ "^ ^"y --y un- sound. We would also advise you to aba.ulon the tise of at such a time ni large quantities. A little sweet hay chaff with a plentiful supply of cake, meal an,l bran, forms'i^od ana wholesome diet at this period. Care should also be take lo avoid undue excitement, exertion, or fri^dit. in the cow ore- To Calculate the Speed of Pulleys. 1. Revolutions of driver and driven and diameter of the driv- en being given, required diameter of driver. Multiply the diameter of the driven by its number of revolu- tions and divide by number of revolutions of driver. 2. Given revolutions of driver and its diameter, to find di- ameter of driven to n,ake a certain number of reColutions of Multiply diameter of driver by its number of revolutions and divide by the number of revolutions required. 3. Given diameter of driver and driven, with number of re- volutions of latter, to find number of revolutions of driver tionf ^S m' f 'T'' "^ '^' ^"^'" ^'y ''' "»"^b^'- of revolu- tions and divide by diameter of the driver. Rule for Finding the Length of Belts. Add the diameter of the two pulleys together, multiply by % divide product by two. Add to the quotient twice thVdis' tance between the centre of the shafts. The product will be required length. THE "ALEXANDRV-AMD "MELOTTE" CREAM SEPARATORS. PARMER'S DAIRY HAND BOOK W.-'ter I at . . Casein Suuar , .'\sh . . Constituents of Milk. Cow. 87.(i4 3.4(j .'J. 72 4.42 .7(5 (ioat. 87.;!3 tVM 3.52 4.39 .82 Bvve. 81.31 0.8;! 6.31 4.72 .82 Ass. 8t).(l() 1.85 3.50 5.05 .54 •Mare. 1.05 l.<>5 G.20 .37 niunan. 88.02 2.90 1.00 7.03 .81 Specific Gravities. \\ ater a^ unit ^ Pure B.mor .V .\ ™ S™',"- ?,«"'S« 995 to 700, 3.1428. '""' "'■"'""■'■-"<-<^ "f ■■• circle-„,„l,iply dian, eter bv .7854. To imd a;-ca of a ci rck -multiply square of diameter by _^^ Jo find content of a cyin.d . .-_n.ultip,y area of base by the An Imperial gallon is 277.27 < cubic inehes capacity A cubic foot contains very approximately 6. Imperial gals. PREVENT SHORTAGES IN DAIRY PROFITS. A Typical Milking Strain of Shorthorn BuU. ^'*V iii'-m^': A Tv,;. ; Milking Stram of SLorihcu; Cow. ,. A^n \i*^ A Beef Type of Shorthorn Cow. A B«f Type of Shorthorn Bull. Ctinplete Outfit suitable for a Farm Oair; of 4 to 8 Cows Ao. 12 Alexandra (ream SeDar.tn,- ic n Crea,., 1 loMi„g a.ul ^nu^^r^ ■ *"' i ' ^'' ^"'■•^^" '^'^ Vr. 1 n • 1, '^"'P<-riiig Ldii, (i P-a Ions m«p4u*i«i i -.n j\o. 1 a.sy llarrel Churn (churns 4 Kaho.s, ^**^^'^- { j^ Leve.- Butter-Worker. Xo. „ (works 12 ih : ' Butter Spoc.n, :!()c. : one lUnivv Spa.le. :{(,c ^.^ Uairy Moatniij Thc-rnumieter ''" ^''%^^,^'^:'':'^^'-^'^^^^^^^^^ " i-)airy Scales, wei^hin^" Iruiu Vanounce'to 240 lbs. W '.'. jl 5o $7;J 50 Complete Outfit suitable tor a Farm Dairy of 8 to 16 Cows No. . Daisv .farre, (^l^Z^Ln ^Xs^ "'"'' 4 r Lever Butter- Worker. Xc 1 (works ?() 1 hs ) ! Jn Kutter Spoon. :mc. ; Btttter Spade. .'^Oc. . ^^ ' '1' Dairy Moatuig Thermometer ?? Jersey Mould. r,Oc. : Hair Sieve.' 7()c. V. , o. btramcr Dipper -'^ -0 Dairy Scales, weighing: from Van ounce to 240 lbs.'.'. .' ." j) m $101 75 Complete Outfit suitable for a Farm Dairy of 16 to 20 Cows Butter Spoon. 30c. ; Butter Spade. 30c. « Dairy Hoatin^: Thermometer „i' Jerse,^ Mould. HOc. : Hair Sieve." lOc. \ Strainer Dippe. '' Dairy Scales, u ei.tfhing; "j an ounce "to 240 ibs." .■".".■.■.■ 9 50 $13^00 *."