1893 
THE RURAL NEW-YORKER. 
477 
chiefly for green manuring, and also cut it early and 
feed it to my horses and mules. It is eaten with 
avidity, in fact, they will leave grain untouched until 
the clover is devoured. No ill effects have been ob¬ 
served as a result; on the contrary, the teams work 
well and improve in condit'on. My cows also increase 
in milk and butter when fed liberal quantities. I have 
not observed any unpleasant or grassy taste in either. 
I have never succeeded in making any hay of it, pos¬ 
sibly because I have not attempted to do so when the 
season was a suitable one. I have personally seen fine 
Scarlet clover in the neighborhood of Heightstown, 
N. J., and I have a friend in Cumberland County, Pa., 
to whom I sent seed last August, who reported his 
clover as looking very nice this spring. At both these 
places the thermometer was from 10 to 12 degrees be¬ 
low zero during the past winter. I should think Long 
Island farmers and truckers could safely sow it, and 
with the very best results. I doubt if the clover will 
thrive north of New York city, though, if I were farm¬ 
ing in central or northern New York, I would try it, 
but not on heavy clay soils. G. h. murkay. 
Not Later Than August 15. 
I sowed Scarlet or Crimson clover last year at differ¬ 
ent times from July 5 to September 8, but should pre¬ 
fer to sow it not later than the middle of August. It 
is best to sow it alone, because it matures much earlier 
than the common clover. It is practical to sow it in 
corn at the last cultivation ; that is the way I propose 
to sow it this year. Here in Gloucester County, N. J., 
I plow it down for corn, potatoes, etc. I think it bet¬ 
ter than Red clover for that purpose, but know noth¬ 
ing of its value for hay. tjieo. brown. 
INFORMATION WANTED ABOUT CREAM 
SEPARATORS. 
E. L. D., Groton City, N. Y .—Will Tiik R. N -Y. ask 
some of its readers who have cream separators to give 
us some hints from their experience with them ? I 
have a U. S. separator, and the thing that troubles me 
most is that the cream will stick on the parts that go 
in the center of the bowl. We have tried running 
separated milk through it and have tried water ; we 
have got the best results so far with separated milk 
and then warm water, but I am not satisfied yet. I 
would like to learn, too, the best way of handling the 
cream in the absence of ice. . During such weather as 
we are having now, the cream will get sour in 24 
hours ; would it be better to let it sour before mixing? 
I have found the easiest way to clean the parts where 
the dirt collects is to hold them under the faucet of the 
receiving can and let the water run on them, and use 
a small paint brush to finish with. I would like to 
know how others manage their separators, and learn 
all I can. 
Shots at the Bull’s Eye. 
We have had no unusual trouble in cleaning and 
washing our separator. We always put warm water 
into the receiver before putting in the milk, taking 
care that it is warm and not hot, to avoid “ scalding” 
the milk “ on to the metal.” Better satisfaction and 
less trouble in the end result from keeping all parts 
very clean and sweet than from any half-conscientious 
care of the machine. I say a good word for my Baby 
separator when I can. copley amory. 
New Hampshire. 
All About the Cleaning. 
I have used a hand separator for two years, and 
would now as soon think of making butter without 
cows as without it. During all this period it has not 
once failed to do its work well, and from all tests I 
have made of the skimmilk I have found it to contain 
less than one-tenth of one per cent of butter fat. 
I am not acquainted with the “ U. S.” separator, but 
presume that E. L. B's trouble with the cream stick¬ 
ing to the parts in the center of the bowl, is due to 
the fact that the bowl is too cold when the milk is 
turned on, which can be remedied by first rinsing it 
with water a few degrees warmer than the milk to 
be separated ; or else because the milk is allowed to 
become too cold before it is separated. Either of these 
things is sufficient to make the cream clog in the bowl. 
I found, soon after introducing the separator, that the 
best results were obtained before the temperature of 
the milk had fallen below 90 degrees. When the milk 
is all out of the receiving can we then run through 
two quarts of water at about 120 degrees ; this thor¬ 
oughly cleans all cream from the shaft in the center 
of the bowl. Cleaning the separator is a very simple 
and easy operation, requiring only about 10 minutes. 
Soap or washing powder of any kind should never be 
u'.ed, as it causes whatever thick milk and dirt that 
have accumulated on the inner wall of the bowl to 
turn to a sticky, ropy film which is hard to get off. 
Neither should boiling water be used, as it hardens 
this dirt and milk and make3 the cleaning still more 
difficult. But water at a temperature of about 120 
degrees will wash the whole machine to perfection in 
a hurry, and it should always be washed immediately 
after use. We use a piece of soft cheese-cloth kept 
for the purpose, and this and the brush for the tubes 
which accompany the machine are all the necessary 
requisites for washing, after which it is rinsed with 
scalding water and left to dry. No wiping is neces¬ 
sary. Occasionally the parts should be scoured with 
sapolio, which is better than anything else we have 
used for that purpose. 
E. L. B. should keep his cream sweet in some way 
until he gets enough for a churning, and then churn it 
sweet or properly ripened. Sour cream will not make 
ripe cream butter. h p. carle. 
Long Island. 
Hot Water and Soda. 
I use hot water and soda, and with a stick and rag 
the cleansing of the bowl is quickly done. The howl 
is then rinsed in cold water and dried until wanted 
for the next separation. I have had no experience in 
handling cream and butter without ice, and would not 
attempt it. If the U. S. separators are operated under 
the directions sent out with each machine, there will 
be no trouble. My experience is that all vessels, after 
being used for milk, should be cleansed with hot 
water and soap or hot water and soda, rinsed in cold 
water, and aired until wanted. w. H. lawson. 
Matthews, Ala. 
Management at the Shaker Village. 
We have a U. S. separator set up in a small room ad¬ 
joining the cow stable. As the cows are milked, the 
milk is strained and run through tie separator. When 
it is all through we pour in about a gallon of separated 
milk to throw out the last of the cream. When all is 
through we find that a creamy sediment adheres to 
the bowl. We send the bowl into the dairy to be 
cleaned, where there is a piece of wood with a hole in 
the center arranged to fit over the top of the tub in 
which it is cleansed. We put the spindle down 
through the hole and the bowl stands upright in the 
tub. Then with a wooden knife or scraper, made 
purposely of the same shape as the sides of the bowl, 
we scrape out most of the sediment. We then take a 
two quart dipper of boiling water and pour it into the 
bowl, washing it with a bottle washer and rinse with 
another dipper of boiling water ; afterwards a dipper 
of cold water cools it. Before emptying it into the 
cream vat we set the cream in a Cooley creamer for 12 
hours, the water running through being at a temper¬ 
ature of 50 degrees at this season. We churn twice a 
week. Two-thirds of the cream of a churning is put 
all together in the cream vat. The cream from the last 
three separations is not mixed with the riper cream, 
hut is kept separate and churned by itself. 
Mount Lebanon, N. Y. benj. gates. 
A Stiff Brush and Soda. 
After the milk has run through the machine, pour 
warm water through till it begins to come out clear; 
then take the bowl apart and wash the inside and in¬ 
side fixtures in water in which has been dissolved a 
small quantity of soda, scrubbing the parts with a 
brush—not a soft paint brush, but a stiff one made 
for the purpose. Cream can be handled all right in 
the hottest weather without ice, if you have plenty 
of cold water. When the cream is separated, run it 
into common shot-gun cans and immediately set them 
in water which will cool the cream down to 60 de¬ 
grees, or a little below. Held at that temperature, it 
ought to keep sweet for 48 hours. It is better to mix 
before it becomes sour, but if this is not done before, 
it should be mixed 24 hours before churning, so as to 
insure a perfectly even ripening of the whole—for 
this is absolutely necessary to get an exhaustive 
churning. For the past two years I have used a farm 
separator in my dairy. The milk is separated at the 
barn as fast as it is milked from the cows. Doing 
as I have stated, 10 minutes’ time is enough to clean 
the separator by one who is used to it. We have 
water from a well at a temperature of 50 degrees, 
pumped with a windmill, and have no trouble at 
all in handling the cream. c. r. Goodrich. 
Jefferson County, Wis. 
Depraved Appetite in a Cow. 
J. S. S., Carleton, Mich .—I have a valuable three- 
year old Holstein and Short-horn cow which has given 
milk since April 1—after her second calf. She has 
always been healthy and did well after she came in 
this year, until about six weeks ago, when she showed 
signs of a morbid appetite and has since lost flesh, and 
while the other cattle are feeding she spends the time 
chewing bits of leather, pieces of old boots, bones and 
anything of the sort she can find. She is kept in a 
good pasture, watered regularly and given salt at 
intervals. What’s a remedy ? 
A ns —Depraved appetite in cattle is usually due to 
some digestive disorder, but to what particular trouble 
in this case, I am unable to say. In some cases it 
begins as a habit, and continues until it becomes a 
disease by deranging the digestion from foreign indi¬ 
gestible bodies in the stomach. Tuberculosis and preg¬ 
nancy are also said to occasionally be causes of such 
morbid appetite. I would suggest that you keep the 
cow where she cannot obtain those substances to 
chew ; and in addition to good pasturage feed her a 
moderate grain ration, especially of wheat bran or 
ground oats with a little corn meal; also give two 
tablespoonfuls of the following powders on the feed 
night and morning : Sulphate of iron one-fourth of a 
pound, powdered gentian and sulphate of soda, of each 
one pound, mix. Give free access to salt and good 
drinking water. [dr ] f. l. kii.borne. 
“ A Dropsical Horse Is it Heaves ? 
S. A. L., Valle Mines, Mo. —What ails my horse? 
About four days ago a swelling appeared under the 
body just a little to the left of the navel. Now it is 
very large and unsightly and extends along the belly 
about eight inches. The hair is all coming off in dirty 
scabs formed by a yellow matter resembling yellow 
oil. The horse is six years old, eats well, but is fall¬ 
ing off in flesh and drinks almost twice as much as an 
ordinary animal should and has had for the last year 
a very severe cough left by distemper. The mother 
was afflicted in the same way at the same age. 
A ns. —The swelling appears to be of a dropsical or 
anasarcous nature, due to a weakened state of the 
system. Restrict the drinking water so as not to exceed 
one 12-quart bucketful at a time, which may be given 
three or four times daily. Give a ration of grass once 
daily, or allow a run in pasture sufficient to open the 
bowels. Add one teaspoonful of the following powder 
to the feed twice daily : Sulphate of iron two ounces, 
chlorate of potash and powdered gentian, of each eight 
ounces, mix. Are there any symptoms of heaves ? If 
so careful dieting, especially on hay or other coarse 
fodder will be necessary. For the cough, apply a 
liniment of two parts of sweet oil and one part of 
strong aqua ammonia well shaken together, to the 
whole region of the throat once daily until the skin is 
well blistered. Then repeat after a week or 10 days, 
applying only every other day. [dr.] f. l. kii.borne. 
Is it Potato Blight ? 
F. D. T , Visalia, Ky. —Potatoes planted last of 
April in sandy loam, on which were sown 640 pounds 
of a complete fertilizer, with 100 pounds of sulphate 
of potash added, to the acre; I have now two to four 
fair sized tubers to the hill, but nearly all the vines 
hove stopped growing and are turning yellow, the ex¬ 
ceptional ones being green and much taller. The 
yellow vines and potatoes are far from matured. We 
had a heavy rain a week ago. What is the matter ? 
A ns. —We have never known blight in any form to 
act just like this. We would rather suppose it was 
owing to a peculiar season or to frosted seed, or to 
moles or insects in the soil. 
To Dodge Scab in Fall-planted Potatoes. 
W. K. R. , Franktown, Va. —My potato crop which 
I am about to dig I find is badly scabbed, and as I 
will plant my fall crop the last of July or the first of 
August, I am desirous, if possible, to grow them free 
from scab. I have read of the corrosive sublimate 
treatment in The R. N.-Y. of March 25, and will try 
it. 1. I would like to know if the seed potatoes are 
cut immediately after being soaked in the solution 1% 
hour, or are they allowed to dry before cutting? My 
soil is sandy. I use only commercial fertilizers. The 
seed I shall plant in July or August will be selected 
from the crop I am about to dig, clean and smooth, 
and as far as I know free fiom scab. They will only 
have been dug about \ \i month until they are in the 
ground again. 2. Dr es the age of the seed treated 
with the corrosive sublimate treatment have anything 
to do with the yield ? 3. Does old seed give better re¬ 
sults from being treated than young seed ? 4. How 
long can potatoes be profitably grown on the same 
ground, provided they do not scab ? 
Ans. —1. They may dry before cutting. 2. We think 
not. 3. There is no difference in so far as we are in¬ 
formed. 4 Just so long as a full supply of appro¬ 
priate food is given. 
MISCELLANEOUS. 
Trench System. —F. M. T., Princess Anne, Md.—We 
have never tried the trench system for a crop of fall 
potatoes. 
Killing Plum Lice.—J. J. W., Orange County, N. Y.— 
“ I have taken the inclosed off my plum tree. Can 
you tell us how to get rid of them ?” These are plum 
lice or plum aphidse. These lice, in many parts of the 
country, are becoming more and more numerous. 
Plum and cherry trees, ornamental shrubs and trees 
of many kinds are so infested as to be displeasing 
objects. There are two remedies ; one is the kerosene 
emulsion, tbe other tobacco water sprayed upon in¬ 
fested plants. Either is far from a full remedy since 
the lice often gather upon the under sides of the 
leaves, causing them to curl and the spray cannot be 
made to reach them. 
