•1898 
THE RURAL NEW-YORKER 
i9i 
HOPE FARM NOTES. 
□We have been getting the woodpile 
into shape. A number of old trees 
which stood along former fence rows 
have been cut down and hauled, with 
other rubbish, to a convenient place back 
of the house. Now we are cutting them 
iip into stove wood for the Summer’s sup¬ 
ply. We haven’t an inside fence left on 
Hope Farm, and we shall soon pull up 
the old fence along the road, and cut it 
up for posts for the raspberries. 
It is time to get the hotbeds ready. 
We shall have only a few sashes for early 
plants of cabbage, lettuce and tomatoes. 
We shall, also, start a few bush Lima 
beans on sods, but we are not going to 
attempt a large crop of beans this year. 
Our hotbeds will be on the east side of 
the barn, where a former tenant had a 
chicken yard. In making the hotbed, 
we shall use considerable chicken man¬ 
ure, as our horse manure is full of corn 
stalks, and will not heat easily. 
These are trying days for the Crimson 
clover. Freezing nights and thawing 
<lays will p\il 1 it out if anything will. 
Thus far. most of it seems safe enough, 
but we realize that there is a hard month 
ahead of it. However, it has made 
growth enough already to pay for the 
seed, and if there isn’t a plant of it left 
by April, we shall go right straight 
ahead and sow it again in July. Nothing 
like having faith in your friends, and 
Crimson clover is one of the best friends 
we have. 
The old stone house at Hope Farm is 
planted close to the road. There is only 
a little patch of ground in front. When 
we came here, there was an ugly picket 
fence around it. We don’t like fences, 
and this one has come down. We expect 
now to fill the yard with an old-fashioned 
flower garden—with sweet peas, pansies, 
pinks and similar flowers. It will be an 
odd thing, anyway, and we think it will 
help interest the children in gardening. 
□ The egg record for February has 
closed, and we arc ready to report. The 
hens laid, in all, 743 eggs at a total cost 
for grain for all the flock, of $9.18. At 
our regular market price, these eggs 
were worth $19.07—as 221 were laid when 
eggs brought three cents each, and 522 
while the price was 2)4 cents. I do not 
know how other folks figure this egg 
business. We actually sold about $10 
worth of eggs, the rest being used in the 
house or saved for the incubators. You 
see we are getting the cost per egg down 
to a reasonable figure. Our eggs in Feb¬ 
ruary cost us less than 1 % cent each, 
while the market price has averaged 2 3-5 
cents. That pen of Leghorn hens that 
we bought last Fall in New York laid 
215 eggs, which were all sold or eaten, 
and were worth $5.(50. The grain for 
these hens cost $3.03, so that they are at 
last on the right side of the ledger. It 
is high time that they were. Since we 
bought them, they have eaten $13.75 
worth of food, while they have laid only 
324 eggs, worth only $8.93. That is only 
one side of it, however. Their lazy days 
are now about over. The chances are 
that, by the middle of April, they will 
have paid their debts. Then they will 
keep ahead, and gain until they are sold, 
and we expect to sell them for five cents 
apiece more than we paid for them. Hut 
in spite of this, we don’t want to buy 
any more old hens in the Fall. It wouldn’t 
be a bad plan to buy them now, for poul¬ 
try is cheap, and ordinary hens would 
quickly start laying. We don’t want 
them, however. Give us one home-bred 
pullet from selected laying stock, and 
you may have two of our scrub old hens. 
Our experience has come hard, but we 
earned it and paid for it. It is the best 
kind of experience. h. w. c. 
WHY SOME BUTTER IS " OFF FLAVOR" 
A MAINE MAN FINDS REASONS. 
Since writing my previous article 
under the above heading, I have received 
the reports of the New Hampshire and 
Vermont State dairy meetings, and the 
butter score as regards flavor stood in 
both cases several points higher than 
the score in Maine, sorr e in Vermont 
going as high as 99. This has led to con¬ 
siderable discussion in our agricultural 
papers, in regard to the merits of the 
butter and the methods of the judges. I 
see no occasion to cast any reflections on 
the honesty of the score. If our exhibi¬ 
tion butter (which surely is above the 
average) falls 18 percent on flavor below 
the standard demanded by Boston ex¬ 
perts, as it did at our State dairy meet¬ 
ing, surely we must make a great ad¬ 
vance to bring the great bulk of our 
product near the required standard. 
There are two prime causes for this 
low score ; the first is uncleanliness in 
the stables. 1 speak from knowledge 
when I say that not one farmer in ten 
uses the necessary precautions to keep 
his stock and milk clean. I heard a 
woman whose husband furnishes butter 
to private customers, mostly in Massa¬ 
chusetts, say that, if their customers 
should see the conditions under which 
the butter is made, they would not want 
any more of it. There is no need of my 
saying just how cleanliness should be 
obtained; each must pursue his own 
method. But the cows must be kept as 
clean as we keep our horses ; the floor 
under them must be kept clean ; the 
walls and ceiling must be free from dirt 
and cobwebs ; the cribs must be swept 
out every day ! No poor or moldy fodder 
should be given to the milch cows; feed 
all such to dry cows, young stock and 
horses. Watch every opportunity to im¬ 
prove on the method of handling the 
milk and cream, and the first great cause 
of inferior products is removed. Farm¬ 
ers are not entirely to blame for this ; 
every creamery should have its agent 
visit the stables of every patron and de¬ 
mand that certain conditions be complied 
with or, “ off comes his head.” 
Another cause of poor butter is keep¬ 
ing cream too long. A creamery startid 
about three years ago, made during Sum¬ 
mer an excellent grade of butter ; but 
as Winter came on, people began to com¬ 
plain. Dirty cows and old cream (they 
churned but once a week in Winter) 
made poor butter. I bought 100 pounds 
of unsalted butter from one of the best 
creameries in the State, as I was not 
making butter enough to supply my cus¬ 
tomers, and in salting, I worked out over 
three pounds of water, several flies, both 
whole and dissected, and other forebm 
“ substances ”, and some of my custom¬ 
ers said some of my butter tasted like 
“ creamery ” butter. They did not like 
creamery butter. I, also, bought cream 
of the creamery, but could not make 
good butter from it. Good butter can¬ 
not be made from cream over four days 
old. Much of our cream is kept a week, 
and some of it under very questionable 
circumstances. If wc expect to gain 
and retain a firm footing in the butter 
market, some of our methods must be 
changed, and changed radically. 
Maine. c. K. smith. 
An experiment on mottles in butter 
was made at our dairy school, by adding 
some of the ripened cream from one 
large vat to each of three churns, two of 
them box churns, and one a combined 
churn and worker. The granular butter 
in one box churn was washed with water 
having a temperature of 40 degrees F., 
and in the two other churns, the tem¬ 
perature of the wash water was (50 de¬ 
grees F. After standing in this wash 
water about 10 minutes, a part of the 
granular butter from each of the two 
box churns was taken out, worked with¬ 
out salt and a 20-pound tub filled with 
butter from each churn. The remaining 
granular butter was salted, worked, and 
a tub filled with the salted butter from 
each churn. The next morning, these 
five tubs of butter were examined. It 
was plainly noticeable that the unsalted 
butter from both the 40 degrees F. and 
00 degrees F. wash water was of a per¬ 
fectly uniform, even color, with no sug¬ 
gestion of mottles or wavy color, but 
the color was of a considerably lighter 
shade of yellow than that of the salted 
butter. All the tubs of salted butter 
were slightly mottled and uneven in 
color, but no difference in the amount of 
mottles could be detected between that 
from granular butter washed with water 
of 40 degrees F. and the one in which 
the temperature of the wash water was 
60 degrees F. The mottles were caused 
by the salt alone. k. h. Farrington. 
Wisconsin Experiment Station. 
“Brown’s Bronchial Troches” give relief in 
all Bronchial Affections. A simple and safe 
remedy. Avoid imitations.— Ariv. 
A Little Giant 
Cream Separator 
with that herd of i 
choice cows you j 
have will give you \ 
renewed i> r i i> k ! 
and pleasure in \ 
your dairy; but | 
better still, it will' 
immensely in- ] 
crease your prof- ' 
its. If you wish, 
we put it in on 
trial, and it is not] 
yours unless it ful-! 
M. SHARPLES, 
West Chester, Pa. ' 
P 
Galvan - 
lied 
Steel 
P OWER 
Ul 
Self-oiling, 
Best Governed, 
Acknowledged 
, to be the most' 
1 powerful and 
durable made, 
f jjW We have every- ’ 
jjS thing the farmer ( 
needs In this line. 
Towers, 
Tanks and 
Pumps, 
Cutters, Grinders, 1 
Shelters, etc. 
UiyiP|NG° MILLS 
Catalogue, full of valuable points, free. 
Appleton Mfg « Co. 
27 Fargo St. _ BATAVIA, ILL. ' 
WELL DRILLING SUCCESS SUSS 
«"S^Star Drilling Machines 
lh©y will drill to any depth, through any 
substance and always produce a strong liy- 
ing well We make them in 9 aizes, 
suitable for drilling for water, gas or 
Wehave a new spudding and pipe 
driving attachment that will be 
appreciated by well drillere. We 
carry a full line of tools and sup¬ 
plies which are fully described in 
Star Drilling Machine Co. Akron,0 
FRAZER 
AXLEO 
GREASE 
BEST IN THE WORLD. 
Its wearing qualities are unsurpassed, actually 
outlasting three boxes of any other brand. Not 
affected by heat. VtT GET THE GENUINE. 
FOR SALE BY DEALERS GENERALLY. 
GENERAL AGENTS 
wanted to superintend loca 
agents selling the Combination 
Lock-pin Clevis to farmers and 
others. Self locking ; alwayi 
secure ; sells at sight; exclus 
lve territory. ISOpercentproilt 
CORMANY MFG. fco. 
225 Dearborn Street. Chlcat- 
LANE’S CARRIAGE JACK 
Best in the world. All 
Steel. Unbreakable. Oper¬ 
ated bv powerful corn- 
pound levers, and Quickly 
adjusted to any heignt. At 
all hardware dealers’, i.r 
write mnnf’rs. LANE BROS., Poughkeepsie, N. Y. 
Old Wagons 
We make Steel Wheels to fit any 
size and width tire. Staggard and 
Straight Spoke. Will not rot or dry 
out. We also manufacture Steel 
Handy Wagons. Catalogue free. 
Havana Metal Wheel Co., Havana, III. 
Low-Down, Broad-Tire 
Farm Trucks originated 
with us and we still sell 
direct to farmers three- 
fourths of all that are 
used. We build 10 styles 
of farm wagons, extra 
wheels for old wagons, 
and milk peddler’s wagons. 
Steel Wheel Trucks, $t8. 
FARMERS HANDY WAGON CO., 
Free Wagon for Pim. Saginaw, Mich. 
HOW TO BUILD ask 
WILLIAMS MF0. CO, nUMZQQ. ».f> 
You Want This 
He can’t hook it off. Warranted Never to Jump 
the Track. Runs on a T Ball flexibly connected 
to barn. Has Roller Bearings and Steel Cover 
Complete Revolution In Door Hangers. Also a 
full line of HAYING TOOLS. Write forcatalogue. 
ADDRESS 
LOUDEN MACHINERY CO., FAIRFIELD, IOWA. 
Cider Machinery.—Send for catalogue to Boomer & 
Boschert Press Co.. 118 West Water St... Syracuse. N. Y 
fils our claims. 
Branches: 
Elgin, Ill. 
Dubuque, Iowa. 
Omaha, Neb. 
<vWVWVWVWWWWWWVWWWWW^ 
GRIND 
on a French 
Buhr Stone 
VnilD Mill. Grinds 
lUUllear corn— 
FEED any grain , 
I Ebll for STOCK. 
Corn Meal, Gra¬ 
ham, - Rye and 
Buckwheat Flour , 
for FAMILY. 
Easy operated and warranted, 
kept in order. Lasts a lifetime. Book on 
Mills sent free. We build Flour Mills, 
Roller or Buhr System. 
NORDYKE &. MARMON CO. 
270 Day Street, Indianapolis, Inch 
88-T — E VMM.a I— - ^3 8W O ', 
PEERLESS 
FEED 
GRINDERS 
Grindall grains single ormixed 
Just as line or as coarse as you 
wlshit. .Make the nicest kind of 
“grits,” hominy,&c. JUST EATS 
UP CORN—“COB AND ALL.” 
i Other farm implements and 
machinery. EVERYTHING IS 
GUARANTEED. Circulars free. 
STEVENS M’F’C CO. 
JOLIET, ILL. 
This MILL Does 
all kinds of work fine; onpne 
set of grinders without injuring 
them. Bandies corn and cob, 
rye, barley, oats and screenings. 
It’s different from all others. 
(A Iso make 6 sizes Belt Power Mills 
2 lo 2 5 //, P\ 
f’-N. B0WSHER CO. So. Bend.Ind 
FAILMiEriS, 
CREAMERY 
STOCK 
DAIRY 
AND ALLOTI1KR 
are appreciating 
THE “CHARTER” 
Statlonaries, Portables, cite. 
PROOF, by addressing 
Charter Gas Engine Co., Box 26, Sterling, III. 
MEN 
RUMELY 
either Traction, Portable, Nomi-Porlable. 
Mnipie and Compound represent full onjrine 
value. Make also Thru* hern, Horne Power**, 
Haw Mill*, etc. Each is the bent of It* kind for 
the* purpose. More about them in our descriptive 
catalogue- RENT FREE. Write for it to-day. 
M. RUMELY CO., - LA PORTE, ISD. 
t!iiniiiiiiiniiiiiMiiiiiiiiuiiiiniiiiiii,iiiiiii,ii,iiiiiiimiii,i ml | ll ]j 
00 * SAW I 
WOOD? 
with the best machinery and 3 
suve timo and strength. The s 
| ‘‘Metric-^aSMALLEY SAWS 1 
5 ®nable 01,0 uian to do the work two could do in 2 
= the old way. Our “Electric’’ Circular Saws § 
and Sell-Feed Drag Saws 2 
, are bv fitT the hi-st. iranprn 1 — 
Rattle 
< [reek 
Drag 
Saw 
No. 
2 . 
are by far the best genera 1 2 
i purpose Farm Saws ever S 
I inad e. Send for Descrip- 2 
|tivoCatalogne and price § 
list of ‘Smalley’ S 
Saws, Fusil- E 
age and Foil- g 
der Gutters, a 
„ Feed Mills, 2 
,, Corn .Shelters, g 
Root Cutters and Horse Powers. 3 
— SMALLEY MFC. CO., Manitowoc, NAfis. — 
aiuiiiiiiiiiiuiiuiiuiiiiiiiiiiiiiiiiifiiiiuiiiiiiiiiiiuiiniioiNiiiiiB 
W HO CARES FOR 
We’ll BUY A HYDRAULIC PRESS AinPVI 
“f 1. E. D. ami make them into I I 1 B tta U 
Write for catalogue. It’s FREE. UlUE 
J. E. DAVIS, 835 Old Colony Bldg., CHICAGO, ILL. 
Headquarters for ™f T 
dumpingHORSE carts 
rprAT hardwood. 
UnL «l STEEL AXLES. 
VARIETY WIDEjn J NARROW 
TWO and FOUR WHEELS, 
MtwkblfKim our v.rlt,, TATA MV. PA., to mil ],,lm 
* Stone Street, New York. 
UOUSO.V .k CO., .Vo. z 
SILO 
Don’t build or order seed for silage or 
fodder, until hearing from 
^AMERICAN SILO CO., 
^ BUFFALO,LN. Y. 
P 
OINTS OF 
KRFKOTION 
RKVIOUSLY 
UNKNOWN 
FOR TIIOSElWITH 
OH WITHOUT 
SILO 
