The Jamesway 
Farming 
JAMES MANUFACTURING COMPANY 
• fortyjtkmson. Wisconsin ■ Elmira . New York MmncQpolu, Khnncsota 
HOPE FARM NOTES 
There have been many 
requests for Hope 
Farm Notes in book 
form. Here it is—234 
pages of the best of the 
Hope Farm Man's phil¬ 
osophy, humor, pathos 
and sympathetic in¬ 
sight into every-day 
life. Well printed and 
neatly bound in cloth. 
Price $1.50 
For saJe by 
Rural 
New-Yorker 
~ 333W. 30th Street. 
NEW YORK CITY 
JK! 
_ 
farm there is a garden ..j 
These gardens are getting larger. The gar¬ 
dens are cared for by the women or boys. 
The average farm family has two boys, 
between twelve and sixteen. The farm 
fruit and vegetable garden may be plowed 
and seeded by the man. but the woman 
and tbe boys take care of it. 
The Macultivator 
is the friend of the woman and the boys; 
saves work, does it better and more eco¬ 
nomically. Not only does the fruit and 
vegetable garden supply the family table, 
butthesurplus increases the family income. 
Sold on an absolute money* 
back, try-out ffuarantec. Write 
for interesting proposition. 
The Motor Macultivator 
Company 
1316 Dorr Street 
Toledo, Ohio 
How Dairymen 
Can Make More 
Money In 1922 
P RACTICAL men, with life-long 
experience in dairy farming, 
have worked out a system of caring 
for the dairy herd that cuts down 
t the labor cost, increases milk yields, 
improves cow health and saves feed. 
This system is called th® Jamesway. 
The Jamesway provides cow comfort; 
and comfortable cows give more milk. 
It turns the disagreeable, dirty task of 
cleaning the barn into a job a boy enjoys; 
for the Jamesway keeps the cows clean. 
The heavy labor is taken out of the task 
of feeding; and feed wastes are stopped. 
Water, the simplest means of increasing 
milk yield—is often disregarded by dairy¬ 
men. Those who realize how greatly the 
milk flow is increased by the Jamesway are 
reaping huge profits on their investment. 
Jamesway ventilation gets the foul air out of 
the barn, brings frerh air in. Helps keep the 
cows vigorous and healthy. 
In these ways, ar.d others described in the 
Jamesway book, many dairy farmers are increas¬ 
ing their profits this year. 
Why not write us today for your copy? Please 
say whether you intend to build or remodel a 
dairy barn this year and whether you consider 
putting in stalls, stanchions, drinking cups, 
carriers or pens. 
Ask for Jamesway Dairy Barn Book No. 30. 
Book No. 30 
336 pages, handsomely 
illustrated. Gives fully the 
Jamesway ideas on build¬ 
ing, ventilation and equip¬ 
ment of dairy barns. 
It tells about the James¬ 
way Barn Plan Service 
Bureau, which gives you 
the benefit of our long and 
varied experience in dairy 
barn construction; the lat¬ 
est and best ideas in build- 
ing arrangement, con¬ 
struction, lighting and 
equipping. 
It describes fully the 
Jamesway cow comfort 
stalls and stanchions; in¬ 
dividual mangers and 
manger divisions; the pens 
for cows, calves and bulls; 
manure, feed and milk can 
carriers; swinging cranes; 
drinking cups; feed trucks; 
Safety First Bull Staff, and 
other money-making de¬ 
vices. 
533 
It tells about the many 
Jamesway inventionsthat 
cut down the cost and in¬ 
crease the profits of the 
dairy barn. 
, Bulletin F Is FREE 
It tells you about Wood 
Tanks for all purposes — 
. House and Stock Supply, 
| Garden and Lawn Irrigation, 
Spray Mixtures, Cider and 
Vinegar. Milk IVxilin g. Stoc k 
Water Troughs. Wnle for Bulletin F, 
G. WOOLFORD WOOD TANK MFG. CO. 
Lincoln Bldg., Phibdetlptiiit Pa. 
Jamesway 
oo degrees average all the time. How 
can 1 prevent this water? F. s. 
A starter is a medium containing de¬ 
sirable bacteria for the ripening or sour¬ 
ing of dairv products. Starters are di¬ 
vided into two classes. (1) natural start¬ 
ers. (2) artificial starters. A natural 
starter is the result of the natural sour¬ 
ing of milk, such as sour buttermilk, sour 
skim-milk, sour whole milk, or sour cream. 
Buttermilk is the most convenient and 
common of starters of this kind. Arti¬ 
ficial starters are pare cultures of lactic 
arid producing bacteria. These bacteria 
are isolated from milk, and are cultivated 
in laboratories and put into such a form 
that they can be sent to the user iu good 
condition. 
These artificial starters can be pur¬ 
chase at some drug stores and all dairy 
supply houses. These starters are added 
to cream to develop the best kind of 
souring or ripening. I should recommend 
that you cool your cream to below 50 de¬ 
grees, and keep it cold until 36 hours be¬ 
fore churning. At that time place the 
cream at a' temperature of about 72 deg. F, 
Natural or artificial starter should he 
added to the cream before it is sot at 72 
degrees. When the cream is ripened 
(sour) cool it again to about 56-58 de¬ 
grees F. and hold it at that temperature 
for at least two hours before churning. 
I do not believe you will experience ex¬ 
cessive water formation in your cream if 
it is ripened according to the above pro¬ 
cedure. J. W. B. 
Dairy Ration; Bottling Milk 
I have six Holstein and six Guernsey 
cows. 1 have plenty of cornstalks and 
clover and Timothy hay on hand, but 
would like you to select for me the best 
kinds of feeds to buy. and how much to 
feed each breed of cows. When is it best 
to bottle the milk, after milking, or six 
hours later, when cool? w. 0. 
At the present time corn is one of our 
cheapest grains, and a cheap ration ran 
be made where corn is the base. With a 
roughage of cornstalks and mixed hay. 
however, it will be necessary to have tbe 
grain ration contain a good percentage of 
protein for maximum milk production. 
The addition of wet beet pulp in (lie ra¬ 
tion would materially improve the feed, as 
you have no succulent silage. It is sug¬ 
gested that you feed what hay and stalks 
the cows will clean up in an hour’s time 
twice daily, together with the following 
>ation : Five parts corn and cob meal, 
2. Iodine should not be taken inter¬ 
nally. except under the direction of a com¬ 
petent physician. It is safe when intelli¬ 
gently administered and the patient is 
under the observation of bis physiejan. 
3. T'nder favorable conditions for 
growth. Spring-sown Alfalfa will usually 
yield a crop the first season. When sown 
in mid-Summer, or later, a crop is not ex¬ 
pected. 31. B. D. 
Cows Poisoned by Paint 
I rent a farm from the owner. Owner 
retains small area for bis use. Comes on 
my ground without my knowledge or con¬ 
sent. and dumps n lot of rubbish, and on 
top of all leaves several cans of paint, 
some with several pounds of paint in. My 
two young cows were in this field and got 
the paint, and both died from poison. 
Post-mortem of veterinary proved they 
died t) f poison. Can I recover value from 
owner without chemical analysis? 
Pennsylvania. c, M. a. 
You would have to show that the poison 
which killed your cows was the same as 
poison contained in the cans in question. 
This could Only be ascertained by the 
chemical analysis of the contents of the 
stomach. n. t. 
Advice About Kudzu 
What should I consider the main point 
in growing Kudzu iu the matter of fence 
and keeping it in bounds? It is frequently 
suggested to put it in old pasture* and in 
gullies. If in pasture, you could not graze 
them regularly nr yon would kill Kudzu. 
If planted in gully, you would have to 
keep stock out with fence. Then if land 
was cultivated, or not grazed, surrounding 
gully, it would spread, especially in culti¬ 
vated ground. The only way I can see 
would be to plant it in inclosnre with good 
fence, this inclosure surrounded by per¬ 
manent. pasture, so that stock could graze 
all around it. Then when Kudzu tried to 
run outside fence and spread in surround¬ 
ing land, stock would destroy it as fast as 
it appears outside of fence, and keep it 
from spreading. 
Then suppose you at some future time 
concluded to cultivate laud surrounding 
thk Kudzu ineiosnre. It looks as if you 
could never cultivate this land until 
Kudzu was entirely killed. «or it would 
spread over the cultivated land, and no 
telling where it would stop. After Kudzu 
got a good start, you could let stock in 
ineiosnre late in Summer or Fall, and, 
possibly, graze it down twice a year, 
\ irgiuia. j. snowdkx woon. 
1he RURAL. NEW-YORKER 
Shipping Cream 
How can I ship cream to New York? 
Is there a way to keep it cold in Summer? 
I know some friends would take 40 quarts 
or more, but I am afraid it will get sour 
in Summer. w. v. P. 
Your cream would of necessity have to 
be cooled with ice at the farm. The rail¬ 
road companies now provide refrigerator 
ears designed especially for carrying milk. 
When these are well iced, the milk or 
cream can be held at low temperature 
even in long hauls. If ordinary express 
cars were used, you would have to ice the 
milk in transit. 
If you would have but 40 quarts a day, 
it would best be handled in bottles iced 
in specially constructed tight containers. 
You might find difficulty in meeting the 
requirements of thp New York City health 
ordinances unless the cream were pas¬ 
teurized. I do not believe the proposition 
worth while for such a small amount of 
cream. Your railroad agent would he the 
man to give you information in this re¬ 
gard. You would also be obliged to learn 
Hie standards set by the New York City 
Department of Health for the sale of such 
cream in New York. j. w. b. 
What Is a Butter Starter? 
What do you mean by a butter starter? 
We have a farrow cow. We set the cream 
and leave it- about 4K hours, then water 
forms on the top of the cream; all dishes 
are clean. We have it in a room about 
two parts bran or oats, two parts cotton¬ 
seed meal, and one part nilineal. This 
should be fed at the rate of 1 lb. of grain 
to lbs. of milk to the llnl.xteins, and 
1 lb. to >1 lbs. milk to the Guernseys. The 
beet pulp should be fed at the rate of 
2 to .» lbs. to each cow. When soaked it 
will weigh from 10 to 15 lbs. 
Milk should bo cooled us soon as milked, 
and then bottled. If allowed to stand 
: ix hours then- is a great danger of bac¬ 
teria being taken into the milk. Milk 
bottled warm, right after milking, con¬ 
tains animal heat, and the method will 
not prove entirely satisfactory. , j. w. b. 
Bees Puncturing Fruit; Iodine Used In¬ 
ternally; Spring-sown Alfalfa 
1. If bees cannot puncture grapes, as 
some declare, how do they eat holes in 
oilcloth put over sections in supers? 2. 
Is iodine combined with mineral ml a safe 
remedy for internal use for a long period 
of time? 3. Could I get a crop of bay 
this season from Alfalfa sowed in April? 
Schtiylerville, N. Y. A. s. h, 
1. The question. I think, is not one of 
the ability of bees to puncture the skin 
of fruits, but of their doing it. Apiarists 
deny that bees puncture the skin of 
sound grapes or other fruits, though they 
admit that the insects do suck fruit, juices 
from the holes made by birds. So far as 
I know, the evidence is in favor of tbe 
contention of the beekeepers, and it is 
generally admitted that bees are harmless 
tu sound fruit. 
y, 
f 
’A 
XI 
«Jri 
This farm boy lives in Northern New Y'ork. With his colt he gives a good and 
strong picture of “Young Life.” There should be more good colts on New York 
farms, and the boy’s c-olt should always belong to the boy. It does not belong 
to father. 
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