LIBRARY OF THE a MASSACHUSETTS AGRICULTURAL COLLEGE N o . _ o'jLtiOuL D AT E Jo _: ^'^l- r. 1 €. IVO HATE DUE 1 OARS^ ^ vAiLh^vx3jOay>viXX VJXnj\y^Uj3jXj dxrvw ipjCX^VWA ■ J'OvJv'^rvA^ V^^^M^'-A^vvJU'vCL-^ ■ V. 1^ ALMANATC AND ENCYCLOPEDIA. ;,!|l. V3 ¥\ 'A m ^1912, LiHW Xi .\ \. k ., GRUIAnONAlH&RVESIIRCOMMNYOFAMffilCA < INCORPORATED) CHICAGO USA %y^ uuu m corn, cows N esiimating our total agricultural wealth produced annually, due iU I credit is seldom given to the golden stream of wealth produced m M by the cow. Judging from available statistics, the value of dairy products for 1910 will be considerably above SSOO.OOO.OOO. This is greater than the value of any single cereal crop except This vast sum is the total production of more than 21,000,000 milked in the United States every day. Each cow gives an average of 3,560 pounds of milk a year, making a total annual output of about 75,000,000,000 pounds. More than half of this quantity of milk, or the amount produced by 10,900,000 cows, is required for makijig butter. One billion pounds, or the amount produced by 284,000 cows, is required for the manu- facture of condensed milk. Three billion pounds, the quantity pro- duced by 852,000 cows, is manufactured into cheese. The remainder of the milk is diverted to various uses — sold as cream, fed to the calves, or divided among the people. It is estimated that each individual in the United States eats twenty pounds of butter annually. Imports are so low as to be inconsequen- tial. The farmers produce one-third of the nation's butter; the remaining two-thirds, or 1,500,000,000 pounds that we use annually, is made in over 6,000 factories. It is estimated that every American is entitled to about four pounds of cheese a year. This product is now made entirely in factories. It is the only farm product which has been taken from the farm to be manufactured in special establishments. To point out the way to change the 3,000-pound cow into a 6,000- pound cow — to show how dairy profits can be made greater and the work less arduous and more pleasant — in short, tolift our dairy industry to a higher plane, is the object of this book. The dairy's "Golden Stream" is far more valuable than most of us imagine, yet it is not as valuable by many millions as it should be. A closer study of dairying conditions, a deeper searching into the whys and where- fores, and it is safe to assume that the SS00,000,000 produced this year will quickly jump to $1,000,000,000. (< ■nPTUKIHT. 1010) INTERNATIONAL HARViaTER COMPANY OF AMERICA CHICAGO ";="*-*;" D S A CONTENTS Page Preface — The Golden Stream 1 The Leading Dairy Breeds 5 Scale of Points for Judging a Dairy Cow Regardless of Breed 7 The Dual Purpose Cow 8 Holstein History .. 11 Where the Jersey Originated 13 A Few Facts About Guernseys 15 Dutch Belted Cattle 15 Ayrshires 17 The Profitable Cow 19 Advantages of Dairy Farming 23 Is it Profitable to Keep Cows? 24 The Composition of Milk 25 Composition of Butter 26 Standard for Judging Butter 26 Why Milk Sours .__ 27. How to Make a Babcock Test; 27 Bovine Tuberculosis __ 29 Shallow Pan Cream 80 Deep Setting Cream 31 Water Diluted Cream 33 A Brief History of Centrifugal Cream Separators. 84 The Bluebell Cream Harvester 35 The Principle on Which the Centrifugal Separator Operates 37 The Dairymaid Cream Harvester ..._ 37 What a Separator Will Do __. 39 The Feeding Value of Skim-milk 43 Why the Cream Harvester Bowl is the Closest Skimmer on the Market 46 Kations for Dairy Cows 48 How to Raise Calves 48 Butter on the Farm 51 Sunlight the Great Destroyer of Germs 53 Cream Ripening and Starters _ 53 Churning 54 Cleanliness .- 55 Silos - 57 The Feeding Value of Silage _ ._ _ 60 A Model Dairy Barn 63 IHC Service Bureau 66 ILLUSTRATIONS Typical Jersey Head Inside Front Cover The Cows of this Country Produce an Annual Product Worth More Than $800.000,000 ". - 4 Some Typical Heads of Milking Breeds 6 Diagram of Cow, Showing Points 7 Dual Type Red Poll. - 9 Champion Holstein Herd— Iowa Dairy Show— 1910 10 ILLUSTRATIONS— Continued Page Champion Holstein Cow — National Dairy Show — 1910 11 Champion Jersey Herd — National Dairy Show — 1909 13 Champion Jersey Cow — National Dairy Show — 1910 13 C'hami)ion Guernsey Herd — Iowa Dairy Show — 1910 14 Champion Guernsey Cow — National Dairy Show.. 1910 15 Pri/.e Dutch Belted Herd at the Illinois State Fair— 1909 16 Champion Dutch Belted Cow — National Dairy Show — 1909 17 Champion Ayrshire Herd — National Dairy Show — 1909 18 Champion Ayrshire Cow— National Dairy Show 1909—1910 19 A Row of Valualile Holsteins 20 Shady brook Gerben — Famous Holstein — 21 Fine Dairying Herd of Holsteins 22 Excellent Milking Type Red Poll. 34 Loretta D. — Famous Jersey Cow 35 A Valuable Row of (xuernsey Pr(jducers 37 Champion Brown Swiss Herd — National Dairy Show — 1909 . 28 Dolly. Bloom — Noted Guernsey Cow 29 Milking Shorthorns at Pasture 31 Calyes Fed on Skim-milk 32 Colantha 4th's Johanna — World Famous Holstein 33 IHC Cream Harvester— Bluebell No. 3... 36 I H C Cream Harvester — Dairymaid No. 1 38 Pigs Raised on Separator Skim-milk 40 Rose of Glenside — A Record Milking Shorthorn .. 43 Separator Skim-mil k Grows Fine Pork 43 Feeding Skim-milk to Calves 44 All Calves Like Separator Skim-milk. 45 Sectional view of the IHC Cream Harvester Bowl, Showing Interior Device 46 Sectional view of the IHC Cream Harvester Bowl, Showing How Separation Occurs. 47 IHC Cream Harvester Disks 48 Milking Shorthorn Family and an Up-to-Date Silo. 49 Dairy Barns and Silos on Estate of Thos. W. Lawson, Egypt, Mass 50 Adelaide of St. Lambert — a Great Jersey Cow 51 Johanna Bonheur — A Famous Holstein 52 'We're Hungry" 53 The New Way of Milking 55 Compact Arrangement of Silos and Dairy Barns 56 A Tasty Milk House 57 Cement Silo 59 Manure t'arrier and Method of Dumping into the Spreader (!! Window Construction and System of Ventilating a Dairy Barn 63 Showing Stanchions and Light Distribution 63 Adjustable Steel Collars for Holding the Heads of Cows While They Are Being JNIilked 64 Josephine, a Record Breaking Holstein 65 The Best of Friends Inside Back Cover THE LEADING DAIRY BREEDS The leading dairy Itreeds are the Holstein, Jersey, Guernsey, Ayrshire, Brown Swiss, Freneh Canadian Kerry (also known as French Canadian Black Jersey) and Dutch Belted. Of these breeds, the French Canadian Kerry anil Dutch Belted ai'e, however, not very common today. The Danes have several prolitic breeds of dairy cattle, but they do not make a practice of exporting. It should be remembered that a dairy cow is practically a machine which turns feed into milk. In deciding, therefore, which breed it is advisable to keep, it must lie ilctermined which breed will best turn feed into milk under existing conditions. 1'he disposal of the product should also be carefully considered, likewise the pasturage. If a farmer intends to market the whole milk, it is, of course, desirable to keep a« breed which will produce great (luantities of milk. If a farmer desires rich milk, one with a high fat and solid content, he should purchase a breed famous for its fat-pnjducing qualities. The Holstein and the Ayrshire are the great milk-producing breeds. These cows have been pure liretl for generations for the sole purpose of giving large quantities of milk, and they have inherited from genera- tions of prolitic milkers the ability to yield large quantities at an exceptionally low cost. As a milk producer, the Holstein ranks a little better than the Ayrshire. The Ayrshire, however, does better on poor pasturage. The Guernsey and Jersey are noted for their ability to produce a milk rich in butter fat. The Jersey takes tirst rank in this respect, giving a milk containing as high a.s 6 per cent butter fat. The Guernsey comes next with 4 or 5 per cent butter fat followed by the Ayrshire and then the Holstein. The following table compiled through the results of the study by Dr. Van Slyke, shows the difference in total milk solids from the leading breeds: Per f'ent Per Cent Breed of VViiter of Total Solids Holstein 88.20 11.80 Ayrshire 87.35 13.76 Guernsey 85.10 14.90 Jersey.." 84.60 15.40 It is a well known fact that it costs less to produce a quality of milk with a low fat and solid content than it does with a high fat anrm, evenly placed 5 Milk veins upon the udder and in front of it. prominent, large, and tortuous, leading to large, open ••milk wells" 5 In scoring or marking, give to each part the number of points which it appears to deserve upon the scale given: use fractions of one-fourth if necessary. Thus if forehead is broad, full, and satisfactory, mark 3; if neck is short, thick, and beefy, mark ^ or J. or perhaps 0; if fore udder is deficient or defective, mark (j. 4, or 3. as the case may be. A good cow closely criticised and scored should have a total of 80 points or more. THE DUAL PURPOSE COW While unquestionably the special dairy breeds — Jerseys, Guernseys, Holsteins, Ayrshires, and others, are the most profitable cows for strictly dairy farming, inasmuch as they have been pure bred for generations for the sole purpose of getting either larger quantities of milk or exceptionally rich milk; nevertheless, there are scmie instances in which the farmer will find a dual purpose cow more profitable from every standpoint. Dairy authorities are apt to deride the dual purpose cow, claiming that to the extent that beef cattle have been developed into dairy cows, they lose their beef characteristics and become essentially dairy cows. Western farmers especially do not take kindly to this advice, and the stand which they take seems entirely tenable. Where a faruier is obliged to buy all his feed and has only a small farm, it would, of course, be advisable to purchase high bred dairy cattle. But in the corn belt, for instance, where the farmer raises big crops and where he must utilize a vast amount of roughage that would " Lala"— Dual Type Red Poll. Courtesy. Adolph P. Arp. Eldrid^e, Scott County, lo>v-a go to waste unless fed to animals, he flnds a dual pm-pose cow the best because he makes a profit at both ends. This farmer takes the stand that where a mau is dairying for milk only, the tiairy breeds are the best, but where milk and beef both must be produceil. the dual purpose cow is the I lest. The average milk-producing period of a cow is seven years. At the end of that time, the farmer with a dual purpose cow will have line beef on hand. During the milk-producing period, he generally receives suffi- cient milk to make the keeping of the cow profitable. The questicm of calves should also be consideretl. If a man makes dairying his business, it will of course be advisable to keep the pure bred cattle and rear the calves, but if dairying is incidental to general farm- ing, ,as it is in the majority of instances, a farmer will find it profitable to keep Shorthorns or Ked Polls, because he can then raise good feeding calves which will bring all the way from $5.00 to $35.00. The dual pur- pose cow, also the Holstein, are particularly adaptetl for the Corn Belt, or, we might say, the JMississippi Valley, due to the fact that both consume large quantities of roughage and have calves which mature early antl are very large, making excellent veal. In determining the profitableness of a breed, one should not overlook the influence of indiviiluality and environment. The fat content of the milk may vary in cows of the same breed, simply because of varying indi- viiluality and environment. Sutlden changes in temperature, storms, impure surroundings, ill-ventilated barns, lack of exercise, irregularity in caring for the cow, rough treatment, and exiutement, — all have a ten- ilency to decrease the quantity of milk and eventually decrease the fat content. When purchasing a breed for dairy purposes, a farmer should be guided by the kind of milk he desires, and the pasture and feeding condi- tions. Then, to get maximum results regardless of what breed he pur- chases, he should surround the herd with every favorable condition. Wherein would a man profit if he should purchase pure bred cows and then feed them improperly, house them in ill-ventilated barns or make- shift shelters, or confine them uninterruptedly without proper exerciser 10 HOLSTEIN HISTORY The Holstein cattle have been in existence as a breed of dairy cattle for over 2.000 years. A people known as Friesians. who came presuma- bly from the shores of the Baltic, settled about the year 300 B. C. in the V^illey of the Rhine, (icrmany. These people brought with them their white cattle. One hundred j'ears later, another tribe (railed the Batavians. came to this same territory along the Rhine with their herds of black cattle. The combination of these two herds produced the black and white breeds of Europe. In the north of Holland and western Friesland where the land is extremely fertile, these cattle have been developed to their highest extent. The land here is very valuable, consequently the people follow their quiet agricultural pursuits with the utmost diligence in order to make a living. The climate is mild and moist so that the pasturage is of the best. This has tendeil to develcjp a very high t.vpe of cattle. These cattle were introduced into America about the year 163.5, when the early Dutch settlers landed in New York. Further importations were made in ISIO. These early animals were probably bred to native cattle, with the result that the purity of the blood was lo.st. The first cow to which we can trace any of this Ijreed was imported to the United States in 1853. Furth<'r im]iortati(jns in the following years rapidly increased the number of this breed, and today it is one of the most desirable dairy breeds. The first cattle of this breed were given the name Holstein by the importer. The name Friesian was given the breed by another and later importer who called his cattle Dutch Friesians. The name was later (^hanged to Holstein-Friesians for all cattle of this type. The ti'ue tyjie of this breed is the result of centuries of selection and environment. The breed is noted for its marvelous milk production, which characterizes a powerful digestion and a perfect assimilation of all I he fo(xl. The large size of the Ffolstein is the first thing to impress the casual observer. Champion Holstein Co^v. National Dairy Sho%v, 1910 U ^v, 1909 AYRSHIRES As the name woukl imply, this well known breed was originated in the mountainous county of Ayrshire, located in .Southwestern Scotland, and brought to its present standard by careful breeding in this country. The Ayrshires lirst appeared iu this country in the State of New York in the early part of the nineteenth century, and their numbers were con- siderably increased about the middle of the century. The Ayrshire breed is famous for its economy in feeding and the ease with which it withstands conditions that would be a serious hindrance to other breeds in the producticm of milk. This is probably due to its early training amid the mountains of Scotland. 17 18 Champion Ayrshire Co%r, BoiihallB Sno^trdrop — National Dairy Shows, 1909 — 1910 The Ayrshire is of a nervous disposition and is apt to be quarrelsome at times. The markings of the Ayrshire are red and white in spots, not mixed, with a tendency at present toward more white. In size the Ayr- shire is about tlie size of the Dutch Belted type. The Ayrshire cow weighs from 900 to 1,100 pounds and averages 5,500 pounds of milk annually. Records show that iudiviilual cows have pro- duced as high as 10,000 and 13,000 pounds a year. Butter fat in the milk averages alxiut 4 per cent. THE PROFITABLE COW HOW TO TEST THE MILK AND BUTTER FAT YIELD The Massachusetts Experiment Station gives the following figures as the record of the profitable cow. This cow has as the year's record 5,975 pounds of milk, which tested 4.87 per cent butter fat, equal to 340 pounds of fat, which made 396 pounds of butter. The food cost to produce one quart of milk was 2.76 cents; the food cost of a pound of butter was 23.9 cents; the total profit from the milk sold at 3i cents a quart was $31.38; the profit from the butter at 30 cents a pound was $31.31. This station suggests the following method of ascertaining, which cows in the herd are profitable and which unprofitable: "Begin when the cow is fresh and weigh her milk for three consecu- tive days in each month — preferably about the middle— and record the weight on previously prepared ruled paper. The sum of the auKjunts produced for three days multiplied by ten gives the amount produced for the month. The amount of milk producetl in a portion of the month can be estimated by weighing the milk for one or two days and multiplying by the proper number. Continue the weighing for a year, and from year to year if you would know the whole truth. Preserve yearly summary in permanent recortl book. 20 •'Any spring balance or scale will do for weighing, but a balance with a scale graduated into pounds and tenths, and with a movable pointer so that when the empty pail is suspended the pointer may be made to indicate zero, is to be preferred. Such scales cost $3.00 at any dairy supply house. "Sample the milk of each cow in the second, fourth, and seventh months after calving. Any time during the month will do, but the middle is to be preferred. The average of three tests will be a fair index of the quality of the milk during the milking period. A pint jar for each cow, a small colVee cup, one long hantUed gill dipper for taking the sample, a box of bit'hromate of potash or corrosive sublimate for pre- serving the same, to be procured at a cost of $1.00 to $1.35 per box, are necessary utensils. In sampling, powder fine with a knife one-half of a tablet and put in each jar. Milk the cow dry and pour the milk as carefully as possible from one pail to another three times in order to mix it. Do not allow any more frothing (air bubljles) than possible. Dip out a cupful of the milk at once and pour into the jar. Mix the milk with the preservative by a careful rotary motion. Do not shake or turn the jar upside down. Proceed in this manner for four consecutive milk- ings (two full days.) Be sure to mix the milk l)y a rotary motion each time a sample is added to the jar, and keep the jar tightly covered. The jar should be marked with the number and name of the cow. "The samples maybe tested by the owner of the cow if he has a Babcock machine, glassware, and acid, or it may be taken to a creamery or in exceptional cases sent to an experiment station or college labora- tory." On page 27 will be found the directions for making a Babcock test. If you find that you have any S.OOO pound cows in your herd, they are nothing but Ijoarders: weed them out. Heplace them with cows that will produce 6,000 pounds of milk, or at least 300 pounds of butter fat annuallv. Shadybrook Gerben. Leading Uolstein-Friesian Co>v at tho Louisiana Purchase Exposition. St. Louis. 1904. In 120 days she produced 8.101.7 pounds of milk testing 3.18 per cent, or 2S;2.<> pounds butter fat. Notice the ^ved^e shaped form and the unusually lar^e udder of this remarkable cow. "Weight I ,.'5 I 1> pounds. Courtesy. M. E. Moore, Cameron, Missouri 21 I \ ADVANTAGES OF DAIRY FARMING The advantages of dairy farming are so many, the profits to l5e derived are so great, and the future of this Ijraneh of farming is so full of promise, that the young people who eontemphite farming cannot do better than take up dairying, and the old people who have had a struggle to make both ends meet, should turn to the dairy cow as a means of sal- vation. One of the first advantages is the fact that dairying brings in a con- stant income every day in the year or every week in the year and the farmer can depentl upon it. He doesn't have to wait for a harvest that comes but once a year nor does he have to wait until he can market his crops. The dairyman has his certain income every week. Second, dairying offers a source of constant employment in contrast to other branches of farming wherein a man has certain busy seasons and certain times of enforced idleness. The ilairyman has his certain work to do each day. The employment is not only constant but it is remunera- tive. Third, dairying offers unexcelled opportunities for the exercise of skill and brain. The building up of profitable dairy herds, the scientific feeding to obtain the greatest quantities of milk or of butter fat, the most profitable handling of the product: all of these tax a man's ingenuity and afford him ample opportunity to display his business ability. Fourth, dairy farming takes less fertility from the soil than any other kind of farming. In selling -$1,000 worth of wheat, there will go with it $240 worth of fertility: in $1,000 worth of beef, -$85; in $1,000 worth of pork, .$60: in $1,000 worth of horses, $35: and in $1,000 worth of butter, only $1.35 worth of fertility. It will be seen that Ijutter carries away practically no fertility. Separating the milk on the farm gives the skim- milk directly back to the live stock, and through that back to the soil, thus increasing the fertility and multiplying the salaijle products of the farm. Cows on the farm mean a better farm. Fifth, the dairy products are easily marketed, because they are in reality condensed products. Cream and butter bring more per pound than any other farm products, yet there is hardly any other product which can be so easily taken to town. The dairyman actually condenses the tons of farm crops produced on the farm into comijact products, cream and Ijutter, which are easily portable. Sixth, no kind of farm woi'k is better suited to women and children than dairying. They can take an active part and it is not the old-time back-breaking, discouraging drudgery which we have always associated with farming. Seventh, dairying is one of the most progressive branches of farming. It is only within recent years that the cream separator, the Babcock test, and other improvements have been given the dairymen. VV^e might say that dairying is still in its infancy. If this industry gave us Last year products to the value of nearly $bO(J,000,000, when the cows proiluced an average of only 3,500 pounds of milk annually, it is reasonable to assume that the future will witness a development which should practically double the value of dairy products. Improvements and advancement are sure to come. Eighth, dairying pays as good profits and in most instances even better profits th:in any other branch of farming. This in itself should induce farmers to take it up more extensively. 23 Excellent Milkini Type Red Pull IS IT PROFITABLE TO KEEP COWS? Farmers and ilairymen in estimating the value of a cow, base their estimate simply on the cash returns of the cream produced. This does the cow an injustice. It is well to determine if a cow proiluces a sufficient quantity of Ijutter fat to make her protitable from that stamlpoint, but in determining her value, there are other sources of revenue which should not be lost sight of. The average yield of butter per cow in the vacate of Iowa last year, for instance, was less than 140 pounds, which at 28 cents would lie worth $38.20. Statistics estimate that the cost of keeping a cow in the State of Iowa is about $35.00, including care and feed; in other words the average gain was hardly noticeable in Iowa last year. Based, alone, on liutter fat production, these figures are discouraging. They are misleading, how- ever, as the true value of a cow cannot be judged in this way. All sources of profit must be considered. 140 pounds of butter fat per year is far below the standard which every dairymau should reach. 400 pounds of fat per cow might he a good standari.1 for which to strive, but if only 300 pounds of fat were produced annually, the dairy industry would imme- diately be placed upou a sounder and more profitable basis. 300 pounds of butter fat at 28 cents per pound would be worth $84.00. Deducting from this about $35.00 for care aud feed leaves a net profit of $50.00 per cow. There are actually seven sources of revenue in keeping a cow; First, there is the butter fat, which should return a revenue of about •$85.00 per year for 300 pounds of fat at 28 cents a pound. Second, a certain amount of milk and cream produced by the cow is used by the family for talile uses as milk, cream, ami Initter. The value of this should not bo overlooked. Third, the calf immediately after its birth recpiires a certain amount of whole milk as feed uutil it is okl enough to be fed on skimmed milk and other feeds. The value of this milk re<|uire«-ater Farms, North Easton, Massachusetts, "The liot.Ue with its contuuts is thfu whirled aljout live minutes in a centrifugal machine at a rate depemling upun the diameter of the ma- chine — usually about 850 to 1,000 revolutions per minute. The machine is then stopped and filled to the neck of the bottle with pure hot water. Distilled water is preferalile. The bottles are then whirled two minutes and hot water added again until the fat raises in the neck where it can be read. The bottles are then whirled again for about a minute. The ma- chine is then stopped and the fat read in per cent direct from the bottle. By using a pair of dividers the reading may be facilitated. The tempera- ture at the time of reading should be between 130 degrees and 140 degrees F. " . BOVINE TUBERCULOSIS One of the greatest dangers to which the dairy herd is exposed is con- sumption or bovine tuberculosis. This disease is pretty well scattered throughout the country, and the dangers to which it exposes those who use the milk are pretty generally understood. Secretary Wilson in his Annual Report for 1905 says: "It is not un- common to find herds of dairy cattle where .50 to 90 per cent of the animals are affected with this disease." Tuberculosis kills the animal through wasting the lungs, liver, or intestines, but frequently it gets into the udder and works the destructicm of the milk secreting glands. When this occurs, the cow gives off consumption germs in the milk. If the cow is in the ad- vanced stages of this disease, the milk becomes unnatural in appearance. In many instances, however, even before the u the milk consumer, and this seems also to be true of scarlet fever and closely allied diseases. Foot and mouth diseases and anthrax are some of the others that may infect the milk. 89 Every farmer should test his cows with the tuberculin test and rill the herd of those which show traces of the disease. It should be fiiii<;ht vigorously. The tuljerculin test lirst came into existence through the most careful scientitie investigation. In practice it is appliele results. It likewise robs the skim-milk of its essciitial relish to the calf. Third, the cream olitained by this practice is usually of a poor quality. The same organisms which contaminate the skim-milk act upon the cream and lower its quality. Fourth, by this method the skim-milk cimtains from j^^ to 1 per cent butter fat. This practice means a loss of alioui $15.00 worth of skim-milk per eow annually, and from $6.00 to $15.00 worth of butter fat. This method is objectionalile and its practice means an annual loss great enough to make the keeping of cows unprofitable. Coiuntha ItEi'^ .loli:iiiiia. World FamoiiN llolsteiii- l-'rii-siaii V.ttw whicll produced in one year ^7, tvi!w.^ pounds milk testinik 3.(1 1 per centa yielduig 99^.2.5 pounds butter fat. This is the largest amount of butter fat produced in one year by any com^ of any breed. Courtesy, W. J. Gillett, Rosendale, 'Wis. A BRIEF HISTORY OF CENTRIFUGAL CREAM SEPARATORS The loss of butter fat by any of the old gravity methods of skiiiiuiing is a too heavy drain upon dairy profits to make the industry protitalile. This was discovered years ago and as a result, inventive genius and energy attempted to devise a separating machine which would return a larger per cent of butter fat. EARLY DEVELOPMENT As early as 1S59 Prof. Fuchs of Carlsruhe, Germany, suggested a method of bringing butter fat (juickly to the surface of the milk by swinging the tubes holding samples of the milk. In 1864 the first cen- trifugal separator was evolved. It cousLsted of a device whereby buckets were suspended upon tht^ ends of arms, which revolved rui)idly around a center axis. After a short time the butter fat was found on the surface of the milk and was removed in much the same manner as in the old gravity systems. The first separating device might be called a revolving bucket sc])arator. In 1877 these bucket separators were so improvetl that they accomplished continuous instead of intermittent separation. INTERMITTENT HOLLOW-BOWL SEPARATORS 1877-1879 In 1877 a new hollow-bowl type of separator was put upon the market, which closely resembled the recent type of hollow-bowl machine. The machine, however, was only intermittent in its work, inasmuch as the inventors, Lafeldt and Lentch, were iinalile to provide outlets for the milk and cream which would permit eontiiuKjus separation. It was necessary to stop at f ici|uent ir.tervals in order to remove the cream and add new milk. This intermittent hollow bowl did not revolve at a very high rate of speed, and consequently had only a limited capacity. During that year, 1877, the first practical centrifugal creamery was established at Kiel, Geruuiuy, which is evidence that even in its then crude state, the centrifugal separator furnished a method of skimming far in advance of prevailing methods. The saving in time, laboi', and Imtter fat which this early intermittent hoUow-liowl separator etfe<'ted was deemed of enough importance to warrant the establismeut of a creamery. CONTINUOUS HOLLOW-BOWL SEPARATORS 1879-1890 The year 1879 was the year of great advancement in separator con- sti'uction. The intermittent hollow-bowl separators of 1877 were materi- ally improved by the addition of milk anowl separatcirs made their appearance during that year first in Sweden and Denmark. The invention was brought to America about the same time, 1879, but was not generally adopted until some years later. The continuous hollow-bowl separator was a great improvement over the intermittent liowl. and far in advance of the bucket type. This new machine enabled a farmer to separate the milk immediately after milking, and it returned a larger yield of butter fat than any (jf the old methods. MODERN CREAM SEPARATORS WITH INTERIOR BOWL DEVICES WITHIN THE BOWL 1890-1909 Baron Bechtelsheim, in 1890, discovered that if certain contrivances were placed within the separating bowl, thorough separation would result. This invention was immediately purchased by a well-known Swedish firm, who have used it with e.xcellent success. The purpose of 34 this bowl device was to so separate the milk in the bow\ that centrifugal force couUI act with greater rapidity and more certainty. It is readily apparent that the milk iu a separator bowl must divide into three zones — unseparated milk, cream, and skim-milk. It is likewise apparent that any device within the bowl which would prevent the intermingling of these zones during the process of separation would increase the bowl's efficiency and capacity. This is the purpose of the interior bowl devices which at the present day have been so highly developed. They aid separation and greatly increase the capacity and efficiency of the machines over the hollow-bowl type. In this respect Dairymai(l and Bluebell Cream Harvesters are without equals — they have a patented interior device which more effectu- ally assists separation than any device of this nature heretofore designed. THE BLUEBELL CREAM HARVESTER This machine is a gear drive separator of unquestioned merit. It is made in four sizes with guaranteed capacity as follows: No. 1 _ 350 pounds of milk per hour No. 2 450 pounds of milk per hour No. 3 ._ 650 pounds of milk per hour No. 4 - 850 pounds of milk per hour This separator possesses every good feature found on other separators, and several featui-es which are found only on t'reaui Harvesters. 1. It is exceptionally light running because all gears are accurately cut to the Yo'iio P^rt "f ^" inch, and ample oiling facilities are provided. The gears are readily accessible. By simply removing the frame from the stool the entire gear nest may be exposetl. All bushings are of phosphor bronze and tapered so that they are easily replac^eable. a. It is a long-lived machine. be<'ause all the gears are so thoroughly protected that dust, dirt, and milk cannot find their way into them. This eliminates about 90 per cent of ordinary separator troubles. Only materials of A-1 quality are used. 3. The separator skims clo.se because the patented milk feeding shaft and disk construction get every particle of butter fat out of the milk. 4. The machine has maximum capacity for the size of its bowl. This is the result of the correct construction of the interior device which makes it possible for the disks to handle a great amount of milk without clogging. 5. The separator bowl is equipped with the most efficient top bearing manufactured. This bearing is a very important feature because it keeps the bowl centered when revolving at speed. This top bearing should be thoroughly investigated by every prospective purchaser. 6. The machine is very convenient to operate. In the first place the supply can and crank shafts are waist high — the supply can may l)e tilled without any heavy lifting — no danger of spilling the milk over the machine anil Hoor. The operator in turning the crank assumes the most natural position — no stooping or reaching into the air. In the second place, the milk and cream spouts are high enough from the floor so that a 10-gallon milk can may be used to re(«ive the separated product. This does away with the an'nf)yance of using small receptacles which must be carefully watched and frequently emptied. 7. The machine is neat in design and attractively painted. There are no cumber.some castings to give the machine an ugly appearance, yet every part has ample strength to insure durability. 33 I H C Cream Harvester, Bluebell No. 3 Guaranteed capacity U50 poundn of milk per hour Ideal Separator Type The Bluebell separator is a hand separator, yet power may be used. The Tom Thumb, 1-horse power, air-cooled gasoline engine proves very praetical. It is e(|uipped with a special reducing gear and pulley which drives the separator at the proper speed. The No. 4 Bluebell requires only about j'g of a horse power. THE PRINCIPLE UPON WHICH THE CENTRIFUGAL -SEPARATOR OPERATES The action of the force of gravity is the principle upou which all sepa- ration is based. The fat globules in milk are lighter than the milk serum in which they are contained. Cou.se(]ueutly in the course of time gravity will cause the heavier particles to go to the bottom and the lighter par- ticles of butter fat to rise to the surface. It is the incomplete action of this force of gravity, and the length of time required for its operation, which make old methods of separation iuefflcieut and undesirable. These systems, too, produce poor results- are wasteful, yield a proiluct of poor ((uality, and necessitate extreme care and much handling. How to make gravity act with greater force and more quickly is the problem whii'h the centrifugal separator solved. In the watcr-dilutiou system, gravity is assisted by the addition of water, which permits the force to act in a comparatively short time. The (juality of the product, however, is objectionable. In centrifugal separation, gravity is produced by artificial methods and acts horizontally instead of vertically. If a ball is put on the end of a string and whirled around the hand in a circle, there is a pull exerted through the string as if the ball were trying to get away. This is centrifugal force, and is the principle upou whu'h the centrifugal separator ojjerates. As explained previously, the fat glolniles in the milk are lighter than the milk serum or skim-uiilk; consequently when milk is put into the rapidly revolving separator bowl, the heavier particles— that is, the skim- milk— go toward the outside of the bowl, trying to get away: and the lighter'particles- the butter fat— flow to the center of the b(nvl. The skim-milk flows out through openings on the outer edge of the bowl, and the cream through an opening in the center. The principle, it will be seen, is comparatively simple. The construc- tion of the bowl, however, determines to a large extent the clliciency of separation, that is, the thoroughness with which centrifugal force sepa- rates the butter fat from the skim-milk. THE DAIRYMAID CREAM HARVESTER The general construction and features of the Dairymaid Cream Har- vester are practically the same as m the Bluebell U> which a previous chapter has been tlevbted. There is, however, one exception, ^\hlle the Bluebell is a geardrive separator, the Dairymaid has achain drive construc- tion which insures dural)ilitv and light-running characteristics. The power from the crank is transmitted by chain from the large sprocket to a small sprocket through the gears to the bowl. The chain is well incased by a chain guard so that there is no liability of injury to the operator through contact with this part: in fact, it is practically impossible for the operator to get his hantls caught in either the chain or the gears unless he wdtuUy opens the gear box and puts his hand in while the machine is in operation. However, should the clothing from any cause become entangled in the chain, the friction clutch enables the handle to be stopped immediately. There is no liability of damaging the o^.^ars when stopping the handle suddenly, inasmuch "as the clutch permits the gears to rotate until they gradually run ilowu. This construction adds to their durability, eliminat- ing all unnecessary wear. 37 I H C Cream Harvester, Dairymaid No, 1 Guaranteed capacity ;J50 pounds of milk per hour Ideal Separator Type Although the chain transmission has been used for a number of years on various machines with excellent success, it was a new evic© The Cream Harvester bowl is a disk bowl. Disks are not absolutely necessary in order to secure efficient separation. A hollow bowl will separate'just as thoroughly as a bowl equipped with any kind of interior device, but the hollow bowl will not in a given time separate as great a quantity of milk as will a disk bowl in the same length of time. Adding disks to the bowl increases the capacity without increasing the efficiency. 'I'lie disks in the Bluebell and Dairymaid bowls do more than increase the capacity and efficiency— they' also prolong the durability of the separator. Cream Harvester disks reduce the speed necessary to insure efficient separation, which is a very important point. The purchaser of a separator naturally desires a machine which will separate as thoroughly as possible, liut he also desires a duralile machine. The durability of the Cream Harvester is greatly increased because the low speed of the bowl obtained by the disk construction greatly minimizes vibration and friction. The Bluebell and Dairymaid Cream Harvesters are among the lowest speed machines on the market, as well as the closest skimmers. With other machines using various skimming devices, it is necessary, because of the inferiority of the separating device, to run the bowl at a much higher speed — from 4,000 to 7,000 revolutions per minute more than is required by either of the I H C separators. Most efficient and desirable— those are the terms which can be applied to the Cream Harvester method of separation. There should be no question about the efficiency of the Blueliell and Dairymaid construc- tion. Theory proves it beyond the shadow of a doubt, and practice demonstrates it con- clusively. In the first place, the disks assist the operation of centri- fugal force, and in the second place, the improved method of feeding the milk to the di.sks greatly reduces the fat content of the milk passing between them, which is an advantage to be found only in the Cream Harvester bowls. The main points of excellence in the Cream Harvester bowls are: First, the disks are required to do less separating than in any other bowl, which greatly increases efficiency and dura- bility. Second, the capacity of the bowl is greatly increased be- cause there is no double sep- aration — all parts accomplish certain purposes and work i harmonious cooperation. Third, clogging is prevented under adverse conditions be- cause the disks are not required to do all the separating. This is especially advantageous when skimming milk which is not SecHonal view of separator bowl entirely frcsh or at the proper showing how separation occurs temperature. Fourth, exceptioually I'lean skiinmiug results, even when skimming heavy cream. There is no other separator bowl on the market which approaches the Cream Harvester in this respect. It is possiljle to skim this heavy cream because the disks are aided in separating by the tubular or milk feeding shaft. Many separators will skim a thick cream, but few will clean at the same time. Fifth, no matter what the demand of a dairy may be, cream of the proper butter fat constituency may always be olrtained by the use of a C'ream Harvester. RATIONS FOR DAIRY COWS It is the reversal of common sense to assume that all dairy cows can be fed alike or require the same per cent of digestible nutrients to pro- duce the greatest amount of milk or liutter fat. This fallacy has been exploded long since but still, strange to say, this bel'ief is prevalent with great numbers of farmers. We may assume that they have not taken the dairying imlustry seriously as a money proilucer. Rations fed to a cow giving twelve pounds of milk daily should not be fed to one giving twent.y-live or thirty pounds daily: that is evident. The greater the horse power of the steam engine, the larger the amount of fuel necessary to get up a proper head of steam: that is plain. The individual reiiuirements of each animal must be carefully studied, so that a balanced ration for each particular animal may be formulated. Dairying based on any other system is conducted at a loss. Alfalfa, bran, and gluten, also clover, are rich in protein, while all foods contain the heat-giving carbohydrates. To secure a balanced ration adapted to the characteristics of each cow and obtain the maximum yield of milk and butter fat, the jjrotein, carbohj'drates, and ether extracts must be correctly proportioned. The results of the investigations by the well-known German authori- ties, Wolff-Lehmanu, clearly show that rations are based on the yield of milk. We give below their modified standards: Digestible Nutrients WOLFF-LEHMANN MODIFIED STANDARDS Dry Matter Pounds Protein Pounds Carbo- hydrates Poauds Etlier Eitracts Pounds Nutritive lUtio 1. When giving 11 pounds of milk daily 2. When giving 16 J pounds of milk daily 3. When giving 22 poun^g§c,no obstructions to the entry of the sunliglit which may be allowed tl(j[,ti(» pounds milk day; a.'l.l pounds butter in 7 days; 20,522. I pounds milk in one year; 8!>3.2 pounds butter in one year. Courtesy. W. J. Gillett, Rosendale M'is. 52 We're Hungry," Courtesy, Editor Amerioan Agriculturist CREAM RIPENING AND STARTERS Cream ripening is generally understood to mean the treatment and process which the <;ream undergoes in the ripening vat before it is put into the churn; a process which secures to the butter that line flavor and scent which is so desirable and so highly prized iu all good butter. This ripening is caused by the bacteria contained in the cream which produce certain acitls through decomposition. It is generally believetl by progres- sive dairy scientists that lactic acid producing bacteria are most desirable for ripening purposes. There are many species, however, all of which vary in results when applied to the ripening process. Over one hundred species have been analyzed and studied. \Vicfore milking, and if sucli milkers are naturally cleanly, they should also be encouraged to dampen the udders before A Tasty Milk House Old. dirty, sloppy milk houses have given ^'ay to modern buildiniis that permit of thorough cleanliness and are sanitary in every way. Courtesy, Editor American Agriculturist beginning to milk. If the milljers are not naturally orderly, systematic, and cleanly, discharge them and either get clean milkers or quit the busi- ness. It is impossible to make a tilthy man clean l.y any set of rules or by any amount of possible supervision. "Though thou shouldest bray a fool in a m**Jndo«'S and ventilating shafts. The M-hite arro>\-s indicate the incoming fresh air and the outgoing currents "The eombinatious in whit-h corn silage should be used in feeding milch cows will depend a good deal on local conditions; it may be said in general that it should be supplemented l)y a fair proportion of nitro- genous feeds like clover hay, wheat l.iran, grountl oats, linseed meal, and cotton-seed meal." A MODEL DAIRY BARN A well-ordered dairj' barn should be the hobby of every dairyman and farmer. It is a well-known fact that sanitation is a preventative for many evils which tend to destroy that which is not sufficiently disinfected and other- wise protected. Sanitation in the dairy barn should be properly attended to if the best results in healthy cows and a consequent and pi'oportional yield of milk is to be had. Bad air is destructive and inimical to healthy tissue, whether in man or beast. 62 63 Showing Adjustable Steel Collars for holding the heads of the cows while they are bein£ milked. Courtesy, C. S. Sharp, Auburn, N. Y. The barns themselves must be so built that the air in them is changed frequently to insure proper ventilation. At the same time, it must be warm, to afford the eow comfort and protect her from cold. This means that the roof must be frost and rain-pi-oof. In this connection we should like to give proper weight to the system of ventilation devised by Prof. King, of Matlisim, Wisconsin, which has found widespread adoption. We quote from "Profitable Dairying" by Benkendorf and Hatch: "In this system air is taken in on the outside of the barn near the ground, passed up through an air space in the walls, made in the form of a wooden box, and is admitted into the barn near the ceiling. This . method of admitting the air prevents drafts and forces the had air to the floor, where it is drawn out through ventilating Hues that extend from one foot aijove the floor to alwve the roof of the barn. It is important that these flues reach nearly to the floor; otherwise the warm air of the barn, which is to be found near the ceiling, and not the bad air will be drawn out. These ventilating flues may be maile from wood or from galvanized iron, tin, or sheei-iron pipe. A single tiue 2x3 feet, inside measure, is said to lie sufficient for twenty cows. The intake flues should be of the same capacity. If two or more smaller flues are used, which in the judgment of the wi-iter is to be preferred, their combined capacity should be the same as that of the larger flue. If more than twenty "cows are to be stabled, the size of the ventilating flues should be larger." Missouri Chief Josephine, a Holstein ^vho has smashed all records for milk production. Her milk record for O months is 17,009 pounds, and lor H months 21, BBS pounds. At the time of ^vriting her record was unfinished. Courtesy. Prof. C. H. Eckles, Depart- ment of Dairy Husbandry, Missouri University THE I H C SERVICE BUREAU We have established a free Bureau of real, practical, everyday service for the good of everybody, evei-yvehere, interested in the farm and its many-sided problems. The object is improved farm methods and larger and better crops, for whatever advances the prosperity of the farmer advances the prosperity of the world. Farmers, dairymen, fruitmeu, stockmen, teachers, students, editors, and others are invited to make free use of the Bureau. When you want to know, write the I H C Service Bureau of the International Harvester Company of Amer-ca, Harvester Building, Chi- cago. Experts are employed to answer questions pertaining to soils, soil fertility, seeds, rotations of crops, climatic conditions, irrigation, insect pests, spraying, the feeding and housing of cattle, diseases of animals, care and use of farm machines, planting and cultivation of specialties, marketing — in short, anything the man on the farm wants to know, the Bureau will try to tell him. Sometimes a problem that is new in one section is old in another. But old farm problems are constantly presenting new angles, and new problems are appearing all the while. Whenever, wherever, and what- ever the problem, be it new or old, that pushes its way into the life and work of the farm, dairy, orchard, or ranch, write out the facts and send them to the Bureau. It the problem is an old one, the most accurate existing information will be sent the person making the inquii-y. If the problem is a new one, the wheels of investigation will be set in motion, and as soon as a solution is obtained, the results will be given, not only to the man who brought the problem to attention, but to the press of the country. This makes the service both individual and general. Each one helps the other, and with all working together, all are being benefited. No man is big eno.tgh to know it all. Agriculture is a large subject. While the Bureau co-op 3rates with the United States Department of Agriculture, the Government Experiment Stations, and the State x\gri- cultural Colleges, and constantly draws from the knowledge and experi- ments of the world's experts, yet much of the most valuable information comes out of the experiences of the men in the field, on the ranch, in the dairy, and among the trees. This being true, we beg the co-operation of farmers, dairymen, fruitmen, and stockmen, and solicit their experi- ences as well as the problems facing them. "To know that you know a thing, tell it to somebody else," is an old saying but a true one. And a telling of one's troubles helps one to better understand them. Therefore, the man who writes out his experiences and submits liis problems not only lieneflts himself, but benefits all other men. If, through our Service Bureau, every farmer in America is able to help himself, ever so little, and at the same time help his neighbor, ever so little, the sum total of benefit and profit will be very large. Professor J. E. Waggoner is at present chief agricultural advisor He was a farmer before he was a student, and he has remained both fanner and student sinoe his graduation from Iowa State College of Agriculture and Mechanic Arts, at Ames, and so he mixes well the practical and the theoretical. Previous to assuming his present position Professor A\ aggoner was professor of agricultural engineering in Missis- sippi Agricultural and Mechanical College. Aside from the individual and general exchange of experiences and solution of problems, the Bureau is conducting a popular educational campaign. The first and one of the most interesting features of this campaign is "The Romance of the Reaper," an entertainment illustrated with beautifully colored views and motion pictures. This we offer free to large gatherings where there are farmers and others interested, such as fairs, land and corn shows, agricultural colleges, institutes, conven- tions, etc. The entertainment traces the development of agriculture, shows how farm machines are made, pictures them at work in the fields at home and abroad, and altogether presents a large amount of information in a most interesting form. Lantern slides illustrating agricultural progress are loaned liy the Bureau to schools, colleges, and other institutions offering lectures on the subject. We have also placed the Bureau at the service of editors, teachers, and speakers who need data on agricultural topics for the preparation of articles, essays, and adtlresses. This service is of value to farmers who are preparing papers to lie read at institutes and other meetings, and may be had for the asking. The Bureau is a very busy place. This is an age of want-to know, and the more the man on the farm knows, the less hard work he does and the more money he makes. Agriculture has passed from drudgery to a scientific profession — the most important science in the universe. To cultivate more acres and make those acres yield larger and better crops, to produce more milk and butter and eggs, to raise more cattle, and to grow more fruit — to better feed and nourish the millions — is the most honorable as well as the most profitable business in the world. (Jr it will be the most profitalile when those who till, and produce, and raise, and grow more fully know the whys and hows of tilling, and producing, and raising, and growing. We are pleased to say that the Bureau is helping everybody to know — helping them to better help themselves. It is a center for the collection and distriluition of information — a filter through which passes the experiments, the experiences, and the knowledge of the ages, supplemented by independent investigations and the vital doings of right now. It is a home for everyone interested in agriculture — a place where difficulties are made easy and gloom is turned into cheer. The International Harvester Company of America invites those interested in the soil and its products to use the I H C Service Bureau as though it were their own. In truth it is their own, and, like the arm that is exercised, the more it is used the stronger it becomes. The I-H-C Line includes: CHAMPION • DEERING • NFCORMICK MIIAV.\UKEE • OSBORNE PLANO HAIiVLSTING fy H AYI N G M ACH INES O TOOLS TILLAG E IMPLE MENTS KEYSTONE SHEL LERS, HAY LOADERS. RAKES GASOLINE ENGINES. HAY PRESSES, FEED GRINDERS. AUTO BUGGIES.AUTO WAGONS. AUTOMOBH.i:S AND ROADSTERS DAIRYMAID AND BLUEBELL CREAM HAR\'ESTERS. CORN KING. CLOV'ERLEAF 6- KEMP 20'-^ CENTURY MANURE SPREADERS, WEBER. COLUMBUS, NEW BETTENDORF & STEEL KING WAGONS. BUCKEYE 6- STERLING FARM TRUCKS, THRESHERS, BlNDErc TWINE THE CHOWN PEE8S, Chicato.