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H 8 THE DESERBT TARMlGR satukpay, December 12, 1908.
I HOW TO CONVERT BUTTER I FAT INTO REAL HOMEY I Put yonr Cream in thi JENSEN "Blue Top" Cans, wire the lids to the cans; see that the name "JENSEN CREAMERY COMPANY, Salt Lake City, Utah," is on the shlppiig tac, alse your name and pest office ad- dress. Take the cans te the nearest railway station; "WE WILL DO THE REST" I YOU WILL GET YOUR MONEY! If you do not have the JENSEN "Blue Top" Cans, I write er 'phone us for them; I ise enly the "Blue Top" Cans. JENSEN CREAMERY GO. Salt Lake City, Utah H WANTED Real estate man who H can interest party to assist us lo- H eating monopolizing manufacturing H home industries near natural gas H belt. The product is indispensable H and used by every family three H times a day; cost 5 cents; sells for H 35 cents by the car lor.db. We have H got the dough and do bake the H bread. The bi-products alone will H more than pay for the entire plant H within the first six months. Interest- H ed parties desiring to locate a new H'' and profitable home industry that H pays big returns and costs 60 little H, to start in small country towns, will' H please communicate before John D. H Rockefeller gets busy with yours truly, Carl von Hartzfclt Co., ' Wheeling, W. Va. Particulars re- lating to Denatured Alcohol mailed Hi rcc' H MKKF Trade Marks H Tnllfr Designs rrrT Copyrights &c. IH Anyone tending a sketch and description may H quickly ascertain our opinion free wliother au IBM InYentlnn U probably tmientablo. Communion. ' tloni strictly confldeutUl. HANDBOOK on Patouta H ient free. Oldost tuonoy for aocurlnff patents. ! Patonts takon tlirouuh Munn & Co. reoelre ! eptclal notice, without otinnto, In tho li Scientific American. 1 Ahandsomely illustrated weekly. Lavaest clr !; dilation of any sclentiao Journal. Tonus, fa a H year j four months, $1. Bold by all newsdealers. DAIRYING FEEDING FAT INTO MILK. Wc arc in receipt of an inquiry from West Jordan as to the much mooted question of feeding fat into milk. Our correspondent complains that the cream buyer finds no more butter fat in his milk after he began feeding a liberal quantity of grain than before. He thinks that there must be something wrong with the test. The Descrct Fanner has often dis cussed this question. All authorities arc agreed that fat cannot be fed into the milk. A' recent experiment by Dr. Jordan of the New York Experi ment Station seems to settle the mat ter conclusively: A Jersey cow, young and vigorous, was chosen for the experiment. She was thin in flesh and about four months advanced in the period of lactation. At first the cow was given 11 normal ration, consisting of untreat ed timothy hay, commcal, ground oats and wheat gluten. Her produc tion with this ration was recorded. Then her food ration was changed and she received the same kinds of feed, but with the fat taken out of them. Wheat gluten is fat free nat urally. Now if a cow must get her milk fat directly from the food she cats, then something out of the usual should happen with a cow so nourished. Never before had a sow been feed a ration with practically no fat in it. What did happen was the usual the cow went right on making normal milk. Indeed she even gained in weight during the trial. When the summaries were taken, Jordan found that during the trial the cow had pro duced 62.9 pounds of fat in her milk. During this period she had1 taken in with all her food only 11.6 pounds of fat, of which she digested only 5.7 pounds. During this time she gained 47 pounds in weight. She was in bet ter condition than when the experi ment started, and some of this better ment must naturally have been fat added to the body. Thus, after more than half a century of battling among the scientists, it lias been settled be yond peradventure that the cow need not have fat in her food with which to put fat into her milk. From whence then comes the fat in the milk of the cow? Animal physiologists place the protein of feeding stuffs first in importance. Physiological chemists generally started in their path by Licbig and Boussingaullt have given the protein in the food the first place, and this properly. Some of these would have the fat in the milk and in the body as well derived wholly from this source. Jordan determined the total amount of protein given this cow during the experiment. He conducted digestion trials by which he found out what part of the total protein went into the body proper and what proportion came out in the solid excrement such portion having never really been in the proper, he determined how much was passed off as waste through the urine and what appeared in the casein and albumen of the milk, which is the protein portion of that fluid. The results of the studies in this line show beyond question ithat only an incon siderable part of the fat in the milk at most could have come from the protein in the food By elimination wc have left then the carbohydrates as the main source of the fat in the milk of the cow un der study. The carbohydrates in the foods used consisted of starchy mat ter and woody fiber principally. Na turally wc do not think of these as capalble of producing 'fat, and yet there is no question of the truthful ness of this proposition when we have examined all of the data of the experiments. The cow is one of the animals that does not care for and seems to be unable to use any con siderable amount of fat in her food. Dogs and humans arc lovers of fat. The cow docs not require a consider able athount of protein in her food much more than she puts into her milk or is required to maintain the protein waste of her body. Protein seems to be the stimulant and main tainor of the animal organism, fur nishing a stimulus that has to do with the conversion of starchy matter, woody fiber and sugar which plants contain into milk fat. It seems to be left, however, for the carbohydrates the sugar, starch and woody fiber of feeding stuffs to be used in sup plying the heat and energy of the body and for buildSng up the fat and sugar portions of the milk. The Elgin Dairy, Salt Lake City, pays the highest market price for cream at all times and gives absolute ly the correct test. We offer no premiums, for any farmer knows they pay the premium in the long run. Wc arc doing an honest, legitimate busi ness and want your cream. Send your crcami in Red cans and we will send you pay for all the cream ' de livered. ELGIN DAIRY CO. o . . DAIRY NOTES. The creamery patron has cash to spend every month in the year. How did you get along without that manure spreader for so many years? Low wages and frequent changes in butter makers will ruin any cream cry. Corn is not a milk making food and should only tc used to balance a ration. Don't try to keep a cow .for milk ami beef. She will disappoint you at the milk pail. I Don't guess at results. It's too expensive and it doesn't ."get" a man I very much. IE your cows like to sec you come around you can rest assured that you arc kind to them. f Plan on attending the state dairy convention in your state. It will be money and time well expended. Every hand separator is built to handle a certain amount of milk. Don't try to crowd it too much. m Rich Eastern farmers arc coming West and paying fancy prices for land in the vicinity of good creameries. The cream should be cooled imme diately after separating, no matter what disposition is to be made of it. If there is anything a creamery patron is justified in kicking about it is when the skim milk is not heat ed! sufficiently 'at the factory. The best way for our dairymen to insure high prices for dairy products is to make them so good that the people can't help eating them. Ex.