Oklahoma Farmer (Guthrie, Okla.), Vol. 17, No. 44, Ed. 1 Wednesday, March 31, 1909 Page: 4 of 16
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OKLAHOMA FARMER, WEDNESDAY, MARCH 31, 190 9.
4?
The World's Leading Cream Separators
Of Different Styles Are In
The Empire Line
Take Your Choice
of Style, Price
and Size
Km dm o' the Okliktma Farmer ait invited to Contribute Items ef Intemt ta thla Department.
H-
BETTER FARM BUTTER.
(By II. M. Bainer,_Ft. Collins, Colo.)
Nearly all butter sold by tliQ, ranch-
man or farmer Is of poorer quality
than It should be. By more careful
handling and better methods there Is
no reason why this product should not
only bo improved In quality, but .a
better price should be received for It.
By carrying out the following condi-
tions and methods, a very much bet-
ter grade of butter should be pro-
duced.
Cream—Hand separator cream pro-
duces better butter than that separat-
ed by any other method. The deep
can surrounded by cold water is sec-
ond best; pans and cocks are third
best, and the water-dilution method
comes last.
The cream should bo kept In as
nearly a sweet condition as possible
until enough has been gathered for a
churning. This should then be soured together in one mass, but rather keep
or ripened. To ripen the cream warm in. granular condition. Tha
It tc a temperature of 75 to SO degrees, * ashing of the butter removes the but-
Until it is sour enough; then cool down termllk an'3 makes the butter keep for
to a temperature of from 55 to 60 de- a longer tlrne- 11 also' puts in better
grees, which is right for churning.
Let it stand at this temperature for an
hour or so before churning, if possible,
This will cause the butter to come in
better condition. Cream that is being
kled over it before it has been worked
together. Usually a scant ounce of
salt is added for each pound of but-
ter.
Once working, at the time of salting,
is usually sufficient, providing the but-
ter is hard enough when removed
from the churn. If the butter is some-
what soft when taken out, it can bo
salted and set away for a few hours,
until it gets hard enough to finish.
Butter is usually worked enough when
the water has been removed so that
it will bend witYiout breaking. Too
much working will spoil its grain and
should be gathered until the grains
become about one-half the size of
wheat. Then draw off the buttermilk
through a strainer and wash the butter
in cold water, two or three times, or
until the wash water is removed proc-
tically clear. In washing, care should
be exercised not to bring the grains
condition for salting.
make it salvy; while leaving too much
water in it will spoil its keeping quali-
ties.
Packing—Pack or print the butter as
«
The Ayrshire produces milk rich in butter fat.
rip\.*ed should be thoroughly stirred
several times' before it is ready for
churning.
It is often advisable to save some
of the buttermilk of one churning to
be used as a starter (the rame as
yeast in bread making) for the next
batch of cream. Add a small amount
of this buttermilk to the sweet cream
when enough has been gathered for a
churning; thoroughly stir it, and it
will ripen very much more rapidly.
Care shouki be exercised to keep this
old buttermilk in as good condition as
possible.
Temperature—One of the main
causes for having to churn from one
to live hours is either too warm or too
cool temperature of the cream. W ith
a temperature of from 55 to 60 degees
butter should be produced in from 30
to 45 degrees, providing the other con-
ditions are right.
Churning—Strain all cream into the
churn. This will 4. move all clots and
particles of curd, and there will be no
flanger of white spK'Us in the butter.
Do not till the churn over one-third
to one-half full. Give the cream room
for agitation, which insult s quick
•churning. Turn the churn just fast
enough to give the cream the greatest
amount of agitation.
tailoring—In order to make a uni-
formly colored butter for Vjie -entire
year, some color must necessarily bo
used Very little will to" required dur-
ing the spring and summer months,
, when the cows are getting green feed
Colored butter ;* not only more appe-
tizing. but can be sold on the market
for a very much'better price than that
which is not colored. The color shouki
be added to the cream in the churn
before starting to churn.
When to Stop Churning—The butter
Salting and Working—The butter
should be taken from the churn in the
granular condition fluid the salt sprin-
soon as it has been worked sufficiently
and put it in a cool place until it is
taken to the market. Remember that
the appearance of the package, as well
as the way the butter is fiacked, has a
great deal to do with the selling price.
SELECTING THE FARM
GASOLINE ENGINE.
At the present time there is a great
(demand for the gasoline engine on the
farm. There are many things that
can profitably be done with it. It is
the most desirable type of engine now
found on the market for the farmer's
use.
The farmer who is about to buy a
gasoline engine does not always know
exactly what he wants. Many ques-,
tions naturally arise in his mind as to
the make of engine to buy, the size,
type, kind of cooling device, and the
various other points of selection. Ho
has probably read the catalogs and
advertising matter of from one to
twenty "different engine companies,
and knows less about what he wants
after reading this matter than he did
before. Tho prospective purchaser
cannot depend too much on some of
this advertising matter, as many of
the claims are extravagant and unre-
liable. It is true that the advertising
put out by the standard companies can
usually be deporfded upon; but it Is
not always just what the farmer
wants to aid him in making an intelli-
gent selection of his engine.
• The buyer should have lonf ideas
of his own, and should select his en-
gine according to requirements and
conditions. He should not correspond
too much with unreliable tlrrns, and
especially with those companies that
put out cheap engines. Tho engine
that Is bought by correspondence usu-
ally does not have a representative in
the same state as tfcrt in wli'ch tho
engine may be placed, and conso-
DON'T buy a separator where you have no choice of desisrn. style
ot construction or method of separation, until you have seen
what the Empire Line offers you.
We make the really standard models, and make them better than
anyone else can make them. We don't need to push one hobby on you.
Havinsr the different models we can state facta about each. Wo don't
claim everything for any one machine. You know what you
want—what you need—we have it—you take your choice.
Empires differ in pattern and price but not In quality.
AH are Firtt Grade separators. One costs less than an-
other because that style <;osts less to produce. That is a
point that touches your pocketbook. Investigate it.
The Frictionless Empire—The Empire Disc
Backed By the Empire Guarantee—
As Good As a Government Bond
Each style of tho Empire has its full rangre of sizes. And re-
gardless of style or price, every Empire is better than any other
separator—because into each lias been put Empire materials.
Empire workmanship and Empire "know-how"—the things that
made the name Empire stand for all that's best in cream separators.
Wo show tho Kinplro Dine here. It is the closest skimmer, and the lightest, easiest to turn, easiest to
clean, most improved Disc Separator made.
The Friction letw Empire Is known, used and praised all over the country. Hundreds of thousands are
In use. It has held Its leading place against all comers, old and new.
Cot The Books and Compare. The large, handsome Empire catalog Is free. It Is the fairest, mopt
Impartial separator book ever published. It gives the unbiased truth about different styles; lllustratrs
them; doesn't claim anything, staiea fact*; doesn't push ons hobby, describes the different standard
models—yau take your choice. Write for this interesting and Instructive book today.
EMPIRE CREAM SEPARATOR CO, Fisher Building, CHICAGO, ILLINOIS
Factory, BloomfieM. N. J.
fluently there is no one to show the
tuycr how to operate the new engf.u:.
lie must depend entirely upon the
printed directions, or perhaps upon a
catalog for his information.
The engine should be secured from
some reliable firm that has a repre-
sentative in a nearby town. Then, in
case an expert is needed, or repairs
must be secured, either may be easily
obtained on short notice. The recom-
mended type of engine is one which
is well constructed from good ma-
terial and is manufactured by a com-
pany that stands responsible for its
success.
The engine of standard and reliable
make may be somewhat more expen-
sive in first cost than some of tho
other makes, but It will give "better
satisfaction and is cheaper in the end.
As a general rule, the engine which
is cheap in price is also cheap in ma-
terial and workmanship.
The gasoline engine should not be
a complicated machine, but rather of
simple design, with as few parts as
possible. It should be so constructed
as to be easily adjusted and kept in
repair. The wearing parts, bearings,
and small parts should be well con-
structed. Select the engine for im-
plicity, reliability, durability, and,
lastly, but not least, for economy of
fuel consumed.
A good farm engine should be able
to run on not over one pint of gasoline
per horse power for each hour. Ac-
cording to this, a two horse-power en-
gine would require one quart of gaso-
line for each hour of work. An en-
gine must have good compression in
order to be economical in fuel. The
mixer should require no regulating for
the air. When the gasoline has been
turned on an'd the engine is started,
the air should feed without regulation.
Of all the methods of cooling the
gasoline engine cylinder, the water-
cooling method must be considered
superior. It is true, there is great
danger of th© wsiter freezing in c<>ld
weather, unless the engine is .properly
drained when not in use.
Select an engine with a good park-
ing device and then always use a good
battery with it, and one of the greatest
sources of difficult operation will have
been largely overcome. The small
dynamo or magneto Is very successful-
ly used in the place of a battery. The
dynamo Is more expensive than tha
battery in first cost, but it lasts very
much longer and always Insures a
gcod spark,
Colorado.
H. M. BAINER,
NOTES.
Handle the cows in such * way that
they will* be gentle. The gentle cow
almost Invariably gives the most milk.
In feeding calves by hand, keep the
calves drinking pails as clean as you
do the milking pails. This will lessen-
the danger of scours and other calf
ailments.
The warmth of the cow stable Influ-
ences the maintenance ration,- but In
making the stable wftrin do not forget
<to allow for good ventilation, upon
which depends the health of the cows.
Handle feeds so that you may know
tolerably definitely how much It costs
to feed each cow. Determine what the
cow produces and find whetTitjr she is
kept at a profit or loss.
Cottonseed meal, flaxseed meal,, bran
sortsi or other feeds rich in protein
aro necessary for a full flow of milk.
Clover or aUato hay aro cnous
rich in protein. Corn, rich in starch,
produces heat, energy and at, but little
milk. Silage and green roots furnish
water and are good appetizers and pro-
moters of general health for winter
feeding. Bran and flaxseed meal are
good bowel regulators.
Salt is a very necessary condiment
for dairy cows. It costs about half a
cent a pound and has a feeding value
of from two to five times that value
Always keep a barrel of it on hand.
There is good profit in making but-
ter at home, if you can make a high
grade product and have a good market
for it. The creamery pays, you only
for an exact pound of butter-fat, with
two or three pounds of milk thrown in
for nothing. Churning the cream at
Aome, you save the cosit of churning
which the creamery charges for; you
gain about 16 per cent in water and 6
per cent in salt in the weight of the
butter; and you gain the buttermilk.
These combined gains amount to about
25 per cent, or one pound to evry
four. In yther words, you make about
25 cents ton every dollar's worth of
butter, if you make as good butter as
the creamery product.
• By the use of the hand separator it
is possible to make the highest grade
of butter at home, providing the cream
is properly handled and churned. By
the use of the separator you are not
only able to make a higher grade of
butter and sell it for a higher price,
but you will be able to extract mora
cream from the milk and hence make
more butter. Also, the warm sweet
milk will have a higher food value
either for human use or for animal
feeding. If you keep more than three
or four cows, by all means buy a
separator. It will soon pay for itself.
Dairying may be profitably combin-
ed with poultry keeping, with fruit
raising, or with pig growing. With
any of these combinations, one is able
to have two substantial incomes, uti-
lize the waste products, and give prof-
itable employment the en-tire year to
hired help. If whole milk is sold to
Village or city trade, fruit growing and
dairying are the best combination, the
manure being used to fertilize the or-
chard and land for growing forage
crops. Where cream or butter only is
sold, dairying and j>ig or poultry rais-
ing are a good combination, the skim
milk and buttermilk being fed -to the
pigs4 or chickens. Pigs, poultry, fruit
and dairy may all be profitably com-
bined under certain conditions. The
success of nearly all of the great in-
dustries has resulted from good man-
agement and the full utilization of all
the by-products. •
Those who make the highest success
in dairying turn to either direct or in-
direct money account—butter-fat.' skim
milk, calves and manure. All of these
are valuable, and tho manure is of
more real value than most dairymen
make out of it. By some, calves are
considered of no value. This is a
great mistake. Where pure-bred stock
ie used, nearly all of the calves can be
either used or sold for breeding pur-
poses. The demand for promising
heifers of even grade stock is very
great. In all cases, a good profit can
be made from calves by feeding (hem
skim milk and selling them for veal.
I he extra weight put on them in fin-
ishing them ^for veal represents aa
much or more gain as can be secured
by feeding the skim milk to pigs.
Free rango and good water are tha
best preventatives of disease of which
we kno
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Greer, Frank H. Oklahoma Farmer (Guthrie, Okla.), Vol. 17, No. 44, Ed. 1 Wednesday, March 31, 1909, newspaper, March 31, 1909; Guthrie, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc88232/m1/4/: accessed April 24, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.