Image from page 455 of “Breeder and sportsman” (1882)


Image from page 455 of

Identifier: breedersportsma441904sanf
Title: Breeder and sportsman
Year: 1882 (1880s)
Subjects: Horses
Publisher: San Francisco, Calif. : [s.n.]
Contributing Library: San Francisco Public Library
Digitizing Sponsor: California State Library Califa/LSTA Grant

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the Iowa D.iry Commis-sioner the cost of making a pound ofbutter at the various creameries of thatBtate varies from 1.2 cents to 6 cents perpound. The butter that cost 1.2 cents tomake was in a co-operative creamery thatmade annually about half a million poundsof butter from whole milk. The averagecost for making butter, taking the stateas a whole, was 2% cents per pound.Separating the creameries into groups,the cost was found to be as follows: Increameries making not more than 50,000lbs., 3.14c; between 50,000 and 100,000lbs., 2.36c; between 100,000 and 150,000lbs., 1.99c; between 150,000 and 200,000lbs., 1.78c; between 200,000 and 300,000lbs., 1.71c. Neither the PalatesNor the PursesOf the People ^^-CAN RESIST^* Golden Gate Loaf Lard Monarch Hams Eastern Star Boiled Hams FOR SALE BY ALL FIRST-CLASS DEALERS. WESTERN MEAT COMPANY of California EFFECTUAL The most effectual remedy in nse forthe care of ailments of horses and cattle is GOMBAULTS CAUSTIC BALSAM Used as a Blisteror Lotion.

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A Missouri cattle breeder gives thefollowing method of polishing horns:Make the hornB smooth and even with acoarse file or rasp and then take a finesandstone and water and rub the filemarks out; then take a fine whetstone (awater stone is best), whet or rub out allmarks, as the least scratch will showwhen polished. Then get some tripoli(or, as the railroad men call it, triplye),wet as much of it as you want to use,then with a rag of any kind rub the hornwell with it (you can hardly rub toomuch); then polish with the palm of thehand. Dont be afraid to bear on andrub quick. Boiling water will not takethe polish off. They will take any colorwanted by boiling in some kind of dyes. o CommiEBioner McConnell of the Min-nesota Dairy and Farm Department is in-vestigating an egg-yelk butter coloring.The yelk of eggs, it is said, has been usedas a butter color by European butter-makers for some time. It is claimed thatthe results are entirely satisfactory, theyellow animal fat of the yelk produc

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