1906. 
THE RURAL NEW-YORKER 
675 
STRAINING SOUR MILK. 
I have discovered that clabbered milk 
fed to fowls in a leaky vessel containing 
several inches of coarse sand or fine 
gravel is wonderfully improved, the sand 
making a splendid strainer, and the milk 
freed from the whev, as everybody knows, 
is much better relished by the hens. It 
may be poultry men know about this or 
have some better way, if not I think they 
would be interested in it. T. t. hart. 
California. _ 
SPREADING HAY IN MOW. 
I put my hay in barn by large hay" fork, 
which runs on track. The hay naturally 
falls in the center, and is hard to mow 
away. I nailed a dozen inch boards to¬ 
gether with cross pieces on under side, 
and hung as per diagram. When the 
forkful reaches the slide, the man above 
notifies the man on load to trip fork, 
and it slides to desired location. When 
one side has enough, slide is reversed. 
But don’t you know of some way to 
drag that hay from the center to side of 
barn; horses motive power? g. 
Jersey City, N. J. 
MATERIAL FOR STABLE FLOOR. 
You ask which I would consider pre¬ 
ferable for a horse stable floor, cement, 
plank or earth. It goes without saying 
that if the horse was given his choice 
he would choose dry hard earth floQr, 
above all things, but in verv many cases 
this is not practical, neither does it an¬ 
swer the requirements for a perfectly 
sanitary stable, especially if the stable 
is located in a city or large village. The 
ideal floor for a stable and stalls in¬ 
cluded, from a sanitary point of view, 
is of course cement, or brick land in 
cement, so that each and every inch of 
the floor can be washed with a hose, 
the water finding its way to the sewer. 
This is really the only perfectly con¬ 
structed sanitary stable that can be con¬ 
ceived. While wood is in many respects 
preferable for some purposes its liability 
to rot and its tendency to retain the 
liquid manure, which is sure to cause, 
offensive smells, throws it out of the first 
place; hence you will see that existing 
conditions and the point to be attained 
must determine whether your stall floors 
shall be mud, plank or concrete. 
Maine. edward p. mayo. 
SUGAR-CURED HAM. 
I have two pigs to kill in the Fall, and 
wish to know best way to sugar-cure the 
ham and bacon for family use. c. w. 
• East I'atchogue, N. Y. 
For many years I have used the fol¬ 
lowing method for curing my ham and 
bacon. We find they not only keep- well, 
but rarely are able to purchase any as 
good. Most times that which we buy 
when our own supply runs out. is far 
inferior. Our own opinion may be un¬ 
duly prejudiced; so will say that those 
who eat of our cured meat pronounce it 
particularly fine. Recipe for curing 
hams and bacon: To 10 hams or their 
equivalent in bacon, take 10 ounces of 
saltpeter, one-half pound black pepper 
and four quarts of fine salt. Mix all to¬ 
gether, then have ready some molasses 
in a pan so that the hand can be dipped 
in it. With this rub over the fleshy 
part of the meat, then rub in the other 
ingredients, being careful to work well 
in around the bones, and in the hock. 
Then place in a clean barrel with the 
hock up, .in case of the hams, the bacon 
on its edge. Let them remain for about 
five days. Then to six gallons of water 
add eight pounds of rock salt, two 
pounds of brown sugar and two ounces 
of saltpeter. Put all in a kettle together 
and boil as long as any scum rises. This 
should be taken off from time to time. 
When cold pour over the meat. It will 
cure as much meat as it will cover, or 
about 10 hams. If the hams are small 
leave in this pickle from 10 to 12 days. 
If large two weeks. Then smoke lightly, 
using maple or hickory wood. Too much 
smoke will make them hard and strong. 
A light smoke once every day for three 
or four days is much better than a pro¬ 
longed smoke for a shorter period. 
Afterward they should be kept in a cool 
dry place. If it is desired to keep for a 
long period, give the meat a covering 
with whitewash to keep out the flies. 
This same pickle may be rcboiled and 
used for curing beef and tongue, omit¬ 
ting the molasses and salt rubbing. The 
same barrel or mixture that is used for 
pork may be safely used for beef, but 
never put pork in a barrel or mixture 
that has been used for anything else. 
Some will ask; why use both rubbing 
and pickle? To be sure of keeping well. 
With dry salting alone there must be a 
great deal of rubbing, and with hot 
salt, a disagreeable job, and one apt to 
be poorly done. In this case with a 
dressing as indicated, and a weak brine, 
fine quality, and long keeping are in¬ 
sured with a minimum of labor. 
EDWARD VAN ALSTYNE. 
Cattle Inspection Law.— We ship but 
very few cattle from this station. I 
have discussed inspection law with our 
stock shipper here, who says the cat¬ 
tle market is very poor and has been for 
past year or more. lie seems to think that 
recent meat inspection in Chicago packing¬ 
houses has been detrimental to a certain ex¬ 
tent to prices on such cattle as are used , 
for canning purposes if not to all grades of 
cattle. As we have no feeders near here 
it is impossible for me to get information 
from cattle growers. w. b. g. 
Delta, O. 
Lumpy .Taw in Cattle. —At least a dozen 
times a year we have letters from farmers 
who have cattle with a lump growing on the 
side of the jaw. It is usually recognized 
as actinomycosis or lumpy jaw—also called 
big jaw or wooden tongue. The disease is 
of the nature of a tumor or abscess, and 
when it works into the hone becomes very 
serious, and presents a hideous appearance. 
The questions usually asked are whether the 
disease is contagious, and whether the meat 
from an affected animal is fit for eating. 
The Department of Agriculture has just is¬ 
sued a circular on the disease. It is hot 
exactly known how animals take the disease, 
but it is thought that it enters the system 
through the food. The most common treat¬ 
ment is to give doses of iodide of potash— 
from 1'{, to 2 '4 drams a day—dissolved 
in water, and painting the outside with 
iodine. This drug should not be given to 
milch cows, as it may stop the milk or make 
it unfit for use, or cause abortion. Regard¬ 
ing the use of meat from such cattle Dr. 
Salmon says: 
“The fungus is only found in places where 
the disease process is manifest to the eye 
or becomes so in a very short time after the 
lodgment of the fungus. Only the greatest 
negligence would allow the actually dis¬ 
eased parts to be sold and consumed. Final¬ 
ly. this parasite, like all others, would be 
destroyed in the process of cooking. 'Hie 
majority of authorities thus do not believe 
that actinomycosis in man is directly trace¬ 
able to the disease in animals, but are of 
the opinion that both man and animals are 
infected from a third source. This source 
has already been discussed. Whether an 
animal affected with actinomycosis should 
he used for human food after all diseased 
organs and tissues have been thoroughly 
removed depends upon the extent of the dis 
ease and the general condition of the animal 
affected. If the carcass is in a well-nour¬ 
ished condition and there is no evidence 
upon post-mortem examination that the dis¬ 
ease has extended from a primary area of in¬ 
fection in the head, the carcass may be 
passed, but the head, including the tongue, 
should be condemned. If the carcass is in a 
well-nourished condition and .the disease 
has extended beyond the primary area of 
infection, the carcass mav be passed after 
destroying the affected parts, provided the 
lesions are slight, calcified, or encapsulated, 
and are confined to a single body eavitv in 
addition to the original seat of infection. 
When, however, the general health of the 
animal is affected, or when there are more 
extensive areas or a larger number of cen¬ 
ters of disease scattered throughout the 
body than above described, the carcass should 
bo condemned as unfit for human food.” 
MILK GAMS ROB] 
YOU 
Look ’through a microscope at milk J 
set to cream in pans or cans and you’ll I 
see how they rob you. You’ll see the I 
caseine—the cheese part—forming a’ 
spidery web all through the milk. 
You’ll see this web growing thicker 
and thicker until it forms solid curd. 
How can you expect all the cream to | 
rise through that? It can’t. This 
caseine web catches a third to half the 
cream. You stand that loss just as 
long as you use pans or cans for they 
haven’t enough skimming force to 
take out all the cream. But, just the 
minu te you commenc e using Sharpies 
Dairy Tubular Croam Separator, you 
stop that loss. 
Sharpies Dairy Tubular Cream 
Separators have ln .ooo times m ore 
skimmin g for ce than pans or cans, 
, and twice as much as any other separ- 
| ator. They get all the cream—get it 
quick—get it free from dirt and in the 
best condition for making Gilt Edge 
Butter. Caseine don’t bother the Tub¬ 
ular- The Tubul ar is positively cer- 
tain to greatly increase yo ur dairy 
profits, so write at once for catalog j 
1-153 and our valuable free book, 
“Business Dairying.” 
The Sharpies Separaior Co. 
West Chester, Pa. 
Toronto, Can. Chicago, III. 
The International 
Is tiie only Silo with an Automatic Self Adjusting 
Hoop. Also lias Continuous, Open Front, Air Tight, 
and Easy Operating Door, and a Permanent Laduer, 
always in Position. Made of Selected 2-inch Tank 
Pine. Matched, ready to set up. THE INTER¬ 
NATIONAL SILO CO., Box 91, Jefferson, O. 
DE LAVAL 
CREAM SEPARATORS 
Save ^10- to 515- Per Cow 
Every Year of Use 
Over AM Gravity and Dilution -Systems 
And At Least 55 - Per Cow 
Every Year of Use 
Over All Other Cream Separators 
While They Last 
From Two To Ten Times Longer 
Than Any Other Machine 
OaUlogoe tnd any desired particulars to bo bad for the asking .' 1 
THE DE LAVAL SEPARATOR CO. 
•*00\«~ 4 c*.*l »»4 
CHICAGO 
■PI »HI.» »»•«»♦ 
•MltADClPMIA 
• 4 M O.v-- «• 
• 4N FRANCISCO 
<Jenrr«l Offlcesr 
74 Cohtlanot Street 
NEW YORK. 
•04 •> «9u.ai 
MONTAlAl 
*• 4 »7 •«.. S..„. 
TORONTO 
•• 4 n p.'.cm $••■•> 
WINNIPEG 
CYCLONE ENSILAGE CUTTERS 
AND 
FOOS GASOLINE ENGINES 
Make an IDEAL outfit. Put in ou trial and 
Warranted to Give Satisfaction or No Sale 
Write now for 
Catalogues. 
H. H. LOVEJOY & SON 
Manufacturers of the Famous 
Cambridge Steel Plows 
. CAMBRIDGE, NEW YORK. 
SILO FILLERS 2TO 
with wind elevators for any power 
from 4to 12 H. P. will Cut or Shred 
green or dry fodder and elevate to 
any height. Get Free catalogue and 
our trial proposition. 
Wilder-' 
Strong 
Implement Co. 
Box 33 Monroe, Michigan. 
■Quick Work at the Silo 
No delay—no annoyance—a saving of time and money, if you have our outfit 
Abenaque Gasoline Engine 
Papec Pneumatic 
Cutter. 
THE 
THE 
Tho cutter of best modern type; elevates into any silo 
and requires the least power. Abenaque Engineslsuited 
ed for all farm work) can be set anywhero In any poal- 
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Economical in fuel—entirely dependable. 
We make farm engines from 2 to2f> H. P.; special sawing outfits, etc. 
Get prices and (JatnlogueO. 
ABENAQUE MACHINE WORKS. WESTMINSTER STATION! VERMONT. 
r 
I 
Climax Ensilage Cutter 
Simplest, cheapest and most perfect working of all ensilage 
machines. Cuts and elevates at one operation, with no litter 
or waste. No other style of cutter compares with the 
Inward Shearing Gut 
of knives and the Climax is the only cutter that has 
it. Don’t be caught by bare claims of superiority 
without proof. Read the record of the Fair and 
other Competitive Tests. We are always anxious to 
let the Climax work side by side with any other machine, 
the buyer to take the best. Ir you want to be sure of the best, ask 
for the competitive test. Send for free catalog. 
WARSAW-WILKINSON CO., 50 Highland Ave.. W.r..w, N. V. ^ 
The Complete 
Machine 
Elevates 
is an Hour 
How About YOUR Ensilage? 
"OHIO” Ensilage Cutters cut two ways—cut and elevate the corn into 
silo at an amazing speed; and cut off huge slices from your ensilage expenses. 
How does it “cut” expenses? By its immense capacity, its self feed 
mechanism, its power-saving direct draft blower, its simply operated 
silage distributor, its minimum use of power for maximum results. 
Silage as a milk and beef producer is 
far superior to grain. Our book “Mod-I 
ern Silage Methods” (10c) tells all about it. 
Our Ensilage Cutter Catalog will easily con- 1 
viuce the man who wants the best. Send 
for it. Manufactured only by 
The Silver Manufacturing Co., 
Salem, Ohio. 
CREEN MOUNTAIN SILOS 
PrrtTiLt A «> r, el AAtTinlntA nvacwi.nii a ( H.n - * - 
The old-time Silo 
was a hole in the 
ground. 
Provide perfect and complete preservation of the green 
forage for feeding at all times. 
Unlike the old-time silos below ground, they keep the 
silage from rotting or molding. They do not leak and 
there is no waste. 
You will never have known the very best of silos nor 
the finest of silage until you have seen the Green Hounto 
ain Silo and fed Green flountain Silage. 
Agents wanted in unassigned territory. Write for 
free booklet ^ 
STODDARD CO., Rutland, Vt. 
-Ja 
