Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1902-07-24

E. M. Barton of Illinois has been adj
mired by many at state fairs. The
COW Nicola, shown in the illustration,
has been champion atthe Illinois state
fair and won many prizes. For
Brown Swiss she is very smooth, rath-
er compact, but chunky. and resembles
the beef type considerably more than
the dairy.
She has a beautiful head, fine nos
trils, large and delicate ears and good
size bones. Her udder is large, and her
performance at the pail goes a long
way to commend her as a dairy ami
mal.-American Agriculturist.
Water Content of Butter.
The Canadian department of agricul-
ture has been advised by cable through
the high commissioners Office that the
board of agriculture for Great Britain
have made regulations under the sale
of foods and drugs act, 1899, whereby
If q sample of butter is found to con-
tain over 16 per cent of water it shall
be considered not genuine unless
proved to the contrary.
Mr. J. A. Ruddick, chief of the Cana
dian dairy division and acting commits
sioner in Professor Robertson's alb
sence, says the regulation will not af-
feet the Canadian butter trade to any
great extent unless dealers should re-
quire a guarantee that butter which
they produce does not contain water in
excess of the limit. With proper cool
ing facilities at the creameries, SO that
the churning, washing and working OF
the butter may be carried out at suffi-
GENTLY low temperatures, there is no
difficulty in producing a butter which
is well within the limits as regards the
amount of water in it. From II to ID
per cent is considered to be about the
proper proportion of water in butter.
Yields of Cheese From MILK.
With ordinary milk the yield is about
2.5 pounds of cured cheese for each
pound of butter fat in the milk. The
per cent of butter fat in different milks
very nearly determines their relative
values for cheesemaking. Professor
Van Slyke found by series of careful
experiments that with milk ranging
from 3.4 per cent to "A per cent the
amount to each pound of butter fat
was 2.72 pounds of green cheese or 25
pounds cured five weeks. 1t was found
that s per cent milk made but "a
pounds of cured cheese for each pound
of butter fat, but the better quality of
the cheese from the richer milk was
thought to compensate for the slight
difference in quantity. 1t will be seen
that a hundred pounds of per cent
milk made ten pounds of cheese and
hundred pounds of per cent milk
made twelve pounds of cheese.
Feeding the Calf.
We cannot afford to keep the calf on
the COW, as that is too expensive, so we
must use some more economical meth
cd. The common practice in this vicln-
ity is to raise them on skimmilk. In
some cases a feeder is used, but in most
instances they are taught to drink,
writes G. II. Dole in the New England
Homestead.
NV method is to take the calf away
from the COW soon after it is dropped.
i milk the COW and feed the milk to the
calf in this way. put my finger in the
caIf's mouth and work its nose into the
spail and after it gets to eating well
take my finger away. After a few
trials the calf will drink all right. l
give it the milk of the COW for few
DAYS until it is good to use and then
change to skimmilk, warming the milk
10 the temperature of the milk drawn
from the cow.