AskYour Local Dealer 
To Tell You How You Can 
lake a Handsome Savina^™® 
October 14, 1922 
- - 11 down) for o few days after smoking is 
1 • complete until they have an opportunity 
QJQQ UairV to 000 1 thoroughly. They should then be 
J * wrapped in dean white paper and a 
— . covering of clean muslin should be put 
tightly over the entire limn, leaving the 
Mniriv Hnm string by which they are to be hung free. 
y Paint the entire outside with several 
After smoking my hams and bacon I coats of paraffin and hang the ham away, 
have always hung up in a room well As long as it is kept away from rats and 
darkened, in my basement, and it has mice it will keep indefinitely. K. J. s. 
kept wall, but always molds badly. This _ 
year T would like to try packing it away 
in salt in a box or in barrels. Do you Poisonous Quality of Wild Cherry 
know of this method, and is it satisfac- Noting an ai . liole hl regard fo a ease 
01 X' • . G f poisoning laid to wild or choke cherry 
> nginia. . wine, and also that cattle may he fatally 
The reason the bams have spoiled is poisoned by eating the leaves, brings to 
that they were kept in a damp place, and mind the assertion made by William Per- 
had they been kept in a dry place this kins in the same issue stating the old 
would not have happened It is possible adage, “Experience is the best teacher.” 
to keep them by packing in salt, blit Assuming this to be true, here is my 
there is always the possibility that these experience: 1 lived on a farm 42 years, 
boxes of salt may draw moisture enough keeping on it the usual stock—horses, 
from the air to soften the rind of the cows and calves. There were a number 
bam and that the ham may take up a of the choke cherry trees and bushes 
great deal more salt than it contained at about, many more than now. because 
the time of packing. A common prae* there were more hedge rows where cherry 
tice on many farms is to bury the hams stones had been dropped and the young 
in an oat bin. If this bin is in a dry trees growing up. 1 have seen cattle and 
place and protected from rodents the horses eat the leaves many a time, as I 
hams will keep very well. I have eaten have of the poison oak (Rhus toxicoden- 
delicious obi hams that had been kept (Iron) without any apparent effect, 
this way for several years. Another Again, it was a custom quite generally 
method is to hang the hams in a dry followed , r >0 or more years ago to gather 
place where they will not touch each wild cherries and put them in bottles or 
other or anything else (never lay them jugs, sometimes large jars, and pour over 
enough molasses to cover, allow fermen¬ 
tation, then corking and keeping until 
Winter. The cherries and the juice were 
used as a cough remedy. My father, who 
had very strong teeth, chewed up the pits 
with the pulp of the cherries. It was a 
fine flavored drink the juice made. There 
is so small a percentage of prussic acid 
in the meat of the pits that it would 
hardly be possible for one to be poisoned 
by the amount of “wine” lie would be 
likely to drink, Wild cherry bark in¬ 
fusion was often used as a tonic- when 
the Thompsonian practice of medicine 
was in vogue. To state that “the pit is 
highly poisonous, and that cases are 
known where a child, swallowing the pit, 
was fatally poisoned,” is, I am sure, 
putting the case p.elty strong. As “one 
swallow does not make a Summer,” 
neither does the assertion of one doctor, 
whose opinion is unsupported by any evi¬ 
dence other than his sense of smell, give 
sufficient proof that the amount of wine 
one would drink made from wild cher¬ 
ries eoUld kill nuyong. Such wholesale 
statements should be taken with a grain 
of sail. G, H. T. 
Dong Island. 
In the case of animals our understand¬ 
ing is that the damage was caused by 
united leaves—not by the fresh foliage. 
Our reports usually are that the branches 
were cut off and the cattle ate the wilted 
leaves, the theory being that prussic acid 
was developed during this wilting process. 
Slimy Milk U'ensils 
What makes milkpails and strainers 
seem slimy when they are pur into soapy 
waterV I have bad this 'rouble for some 
time. The cows are on pasture, and are 
fed green millet, but this condition ex¬ 
isted before feeding the millet. Is there 
something we can give the cows to better 
this trouble ? M. F. M. 
Greene, N. Y. 
Your trouble with milk utensils seem¬ 
ing slimy when put into soapy water is 
not due to the feed which the cows re¬ 
ceive. It is due to your method of 
handling the utensils. If you follow care¬ 
fully the following steps in washing I 
d«> not believe you will experience further 
difficulty. The sliminess results from 
the putting of milky utensils directly 
into contact with hot, soapy water. The 
free milk adhering to utensils and strain¬ 
ers should be rinsed off by the use of 
tepid water. They may then be put into 
hot, soapy water without trouble. 
D Rinse all nlensils and strainers in 
clean, tepid warm water. 
2. Wash in hot water, using a good 
dairv cleansing powder or soap powder. 
It is preferable to use a brush in this 
work. The strainers may be boiled in 
this water, 
8. Rinse in boiling water. 
4. Hang up to dry. Do not wipe the 
utensils. They should dry readily of their 
own heat. . , 
5. Use the dry utensils and cloths 
without rinsing before straining or han¬ 
dling the milk. j. w. b. 
Sweet Curdling of Milk 
I noticed a recent article about sweet 
milk curdling. If it had not been that 
I had just, had the sauie thing happen 
that very evening I do not thiuk I would 
have noticed it particularly, but when I 
went to use the milk I found it had 
curdled, and ns that was my first exper¬ 
ience of that kind I did not know what 
to think about it, but could not use it. 
Would you give a little further light upon 
this subject? Is this milk fit to use? I 
heated this milk, and it curdled very 
much as it would if sour, yet remained 
sweet. I understand the persons who 
furnish this milk have used it for their 
baby, but boil it first. I sent them word 
they would better save the milk from 
each cow separately and find if it is some 
one of them, and in that case eliminate 
it. G. tv. K. 
Maryland. 
It is generally believed that sweet 
curdling of milk does not make it harm¬ 
ful for human consumption. Of course 
such milk is unpalatable, and therefore 
its use does not appeal to the average 
person. Personally, I feel that adults 
can use such milk with impunity. I 
should not use it, however, for infant 
feeding, as the child's digestive tract is 
far too sensitive to handle any foreign 
bacteria. The fact that your friend boils 
such milk renders all bacteria harmless, 
because boiling kills them. Under such 
conditions there is no danger from the 
undesirable organisms, but you then have 
the question of using boiled milk. Tak¬ 
ing all points into consideration, it might 
be best to use the best raw milk possible 
for infant feeding. Adults, however, can 
handle the other milk if they do not 
object to its palatability. J. w. B. 
No. 1 
20 % Protein 
300 lbs. Bran 
200 lbs. 43% Cottonseed 
Meal 
100 lbs. Gluten Feed 
500 lbs. Sugared 
Schumacher Feed 
No. 2 
17% Protein 
300 lbs. Gluten Feed 
100 lbs. Bran 
300 lbs. Sugared 
Schumacher Feed 
Unexcelled for Heavy Milk Production at Lowest Cost 
Your local dealer can supply you with all the Feeds for either of these rations 
Difficult Churning 
Can you tell me the reason I have to 
churn five hours? I tried the cream with 
the thermometer; -t was 70 degrees, I 
had the churn soaked up with good cold 
water. I cliutn for an hour; the cream 
will come in crumbs about the size of a 
small pinhead and turn into buttermilk; 
then I have to churn four hours until 
the butter comes, and then it is as soft 
as batter. 1 do not have a cream sepa¬ 
rator. I have two cows; one will be 
fresh December 1, and the other one 
March 1. They have all the salt they 
want. I have been troubled with my 
churning all Summer. J. T. 
Pennsylvania. 
Your trouble, may lie in two primary 
causes. First, the fact that your cows 
are well advanced m their periods of 
lactation. As many cows at such times 
produce abnormally small fat globules, it 
often becomes impossible to churn the 
cream. This alone may explain your 
difficulty. Secondly, your churning tem¬ 
perature is too high, and I should recom¬ 
mend you observe the following points: 
1. Cool all cream to 50 degrees F. and 
keep it cold until 3G hours before churn¬ 
ing. 
2. Twenty-four to 30 hours before 
churning set the cream in a warm room 
at a temperature of 72 degrees. Allow 
cream to stand, with occasional stirring, 
until sour. 
3. At least two hours before churning 
cool this ripened cream to 52 to 56 de¬ 
grees F. 
4. Place the cool cream into a cold 
churn and churn at a temperature of 56 
to 60 degrees F. 
5. In Summer the lower temperatures 
should be used. In Winter use the higher 
ones, J. w. B. 
—talk it over with him—he will show you how you can make a real saving on your mixture 
and yet have a ration that supplies wider variety, higher digestibility than ordinary rations. 
Why pay more when by using these rations you can get maximum milk production and 
n _health conditions? These rations have the endorsement of 
the foremost dairymen in the country. Youitoo will find in 
life mmw wr m them the solution of your feed problem. 
Ration No. 1 used and recommended by Dr 
100 LBS. ‘3 
SUGARED 
— A. R. Merrill, Dairy Specialist for 
Connecticut, as being ideal for New England dairymen feed¬ 
ing usual farm hay. 
is used by practical dairymen as a 
general herd ration for day in and 
day out milk production, where either clover or alfalfa hay is 
available. 
Both rations carry standard, popular milk producing feeds— 
use No. 1 with usual farm hay and No. 2 with clover or alfal¬ 
fa; they are this season’s best dairy ration purchases. 
The Quaker Oate (pmpany 
Address: CHICAGO, U. S. A. 
9 Tte Q*ak*r 0**s G>mp*i\y 
([!:S MANUFACTURERS 4 DISTRIBUTORS t 
ffil address CHICACO. U. S. A. 
