The Readers’ Service gives 
100 information about Real Estate 
THE 
Labor is Cheap 
in the old countries, especially when the women and 
children do it; this picture is taken on a Bavarian 
farm. 
Stop and figure for a moment what your water 
supply would cost in America, if pumped in this way 
by servants, and at the prevailing rate of wages; then 
will be brought home to you the real economy of a 
Hot-Air Pump 
This is its greatest recommendation everywhe 
It is the world’s great labor saver. 
Be sure to get the genuine pumps bearing our nameplate. 
Over 4 ,o00 are now in use, all over the world. Cata- 
logue U sent free on application. 
Rider-Ericsson 
Engine Co. 
35 Warren Street - - - New York 
239 Franklin Street - - - Boston 
40 Dearborn Street - -_-, Chicago 
40 North 7th Street - Philadelphia 
234 Craig Street, West Montreal, P. Q. 
22 Pitt Street - - Sydney, N.S.W. 
Amargura 96 - - - Havana, Cuba 
——— 
MOWERS | 
SF. 
-- 
The Ball-Bearing Lawn Mower 
His mowers are more imitated than 
any others. 
We make more high-grade mowers 
than any other firm and they are all 
ball-bearing. 
We make the best Lawn Mower in 
the world. 
We make the best Horse Lawn 
Mower in the world. 
We make the best Roller Mower in 
the World. 
We repair and sharpen all kinds of 
Mowers. 
S. P. TOWNSEND & CO. Orange, N. J. 
Ph, 
HITCHINGS & COMPANY 
In Greenhouse Building 
Seed 
‘Book 
FOR 1908 
contains 63 Specialties 
in Vegetables, 69 in 
Flowers, besides every- 
thing else good, old or 
new, worth growing. 
You need it. 
It is free to all send- 
ing me their address 
LZ on a postal, 
Wm. Henry Maule {26 Hilbsrt Street 
GARDEN MAGAZINE 
A beautiful colored plate of our 
New Eaton 
RED RASPBERRY 
and our strawberry catalog of valuable infor- 
mation about varieties with instructions for 
beginners. Free to all. 
THE FLANSBURGH & POTTER CO., 
Leslie, Michigan. 
the thing to remember is that 
the erection of the house is the 
smallest part. It is the deciding exactly 
the kind of house you want, where to 
locate it and the hundred and one other 
items which delay definite decisions, that 
take the time. So consider it with us 
now, and the first sunny day in spring 
Wwe Can start erecting the house. Write us 
1170 Broadway, N. Y. 
Marcu, 1908 
Simplified Home Butter Making 
N A cheese making district, where the 
majority of farmers sell their milk to the 
cheese factories, butter is often in great 
demand at an exceptionally high price. 
We live in such a locality, and not caring 
to sell to the factories, we turn our milk into 
butter which is sold to the neighbors, realiz- 
ing a very nice income. In order that the 
demand of all be satisfactorily supplied, we 
pack it in stone jars holding from three to 
ten pounds. 
The milk must be produced under sani- 
tary conditions. Churn, milk pails, and 
other utensils used must be kept scrupulously 
clean, boiling water being the only thing 
to use for the purpose. If the milk is to 
be creamed by the setting system, use stone 
vessels for the purpose. Tin pans will 
affect the flavor of the milk and cream; 
for this reason, too, cream must not be kept 
in tin Cooley cans. The cream is removed 
from the milk by a hand separator, and is 
placed in glazed stone jars until churned. 
The proper degree of ripeness is determined 
in creameries by chemical tests, but we have 
learned from experience that the cream 
has become properly ripe when it has a 
mildly acid taste and pleasant odor, is free 
from lumps and of a smooth, syrupy consis- 
tency. A temperature of about 60° will give 
satisfactory results. 
During the spring, summer, and fall 
months we churn every other day; in winter, 
once or twice a week. We use an old- 
fashioned barrel churn large enough to 
hold a sufficient quantity of milk and at the 
same time not be more than half full. The 
butter granules will form quickest if the 
churn is revolved fast enough to make the 
mass fall from one end to the other; if turned 
too slowly the cream will run down the 
insides of the churn, and if turned too 
rapidly the mass will not move enough to 
form the butter granules. 
Stop churning when the granules are the 
size of wheat kernels or beans. Wash the 
butter until the wash water is perfectly 
clear and not of a milky appearance. ‘This 
is sometimes done in the churn, but our 
practice is to remove the butter from the 
churn and wash it in a large wooden bowl, 
working it by hand with a wooden ladle. 
For salting, use the best quality of dairy 
salt obtainable. The amount to use may 
be governed by taste, but it is more reliable 
to weigh the salt. Work it in so that it 
will be thoroughly distributed through the 
butter. 
Wisconsin. F. A. STROHSCHEIN. 
Cost of Butter Fat 
XPERIMENTS have been conducted 
to determine the cost of producing but- 
ter fat, exact yearly records being kept of 
the food given to the cow. ‘This was 
charged at the prevailing market rates, the 
fat being credited at the prices it was bring- 
ing at the creameries. It cost approxi- 
mately $30 a year to get best results, and 
the fat produced during that time realized 
about $70, leaving $40, plus the value of 
the skim milk, for labor and profit. 
