1900. 
THE RURAL NEW-YORKER 
I - 
381 
FAIR TREATMENT FOR GEESE. 
Those who are thinking of rearing 
geese should keep well in mind the 
things that are necessary to make them 
profitable. The two most essential 
things arc proper breeding stock and 
their care. Many suppose that all 
that is necessary is an old goose or 
two, and a gander. These are allowed to 
rOam where they please, can lay their 
eggs where they please, can hatch 
them where they please, can let them 
forage for their living and by Thanks¬ 
giving go out and drive un a fine flock 
of geese. These are usually termed all 
profit. Some say they have destroyed 
more crops than they are worth. It is 
hut natural that they would destroy 
It is human nature, if on a starvation 
diet, to make some kind of a raid upon 
food. So we say geese are the most human 
of any of the feathered tribe. Geese, 
certainly, will not be found profitable 
under such conditions. Keep the breed¬ 
ing geese right. Hatch and rear the 
young as they should be and to your 
great astonishment you will be blessed 
with young geese that at eight weeks 
old will be full-fledged geese, ready to 
be plucked of their feathers and have 
from their carcass a most toothsome 
article of diet. 
On the other hand, let them roam at 
their will. Provide no feed, as did the 
novelist-farmer, and your reward will 
be of an entirely different nature. In¬ 
stead of having a nice plump goose, 
you will have a scrawny, bony carcass, 
utterly unfit for domestic purposes. 
It is true you may keep them until 
Thanksgiving or Christmas market and 
fatten them, but no one can ever have 
any hopes of having the result that is 
possible if they but properly care for 
the young. To show the folly of try¬ 
ing to rear geese without food I submit 
the following dialogue between the 
novelist-farmer and a friend: “What 
do you suppose is the matter with 
those goslings?” “Well, I dunno,” said 
the friend. “What do you feed them?” 
“Feed them!” exclaimed the novelist- 
farmer. “Why, I don't feed them any¬ 
thing.” “Then how’d you s'pose they 
was a-going to live?” “I presumed,” 
replied the literary person, “that the 
old mother goose had milk enough for 
them now.” Breeding geese do not 
want to be kept fat. Corn fodder and 
plenty of vegetables are all that is re¬ 
quired. A fat goose has but one pur¬ 
pose, and that is the boiling pot. None 
can hope to rear healthy young from 
fat breeding stock. Try rearing geese 
for profit. Do not try the novelist’s 
plan. Bitter disappointment will stare 
you in the face if you do. You cannot 
have any hopes of rearing profitable 
geese. Instead, do as I have previously 
stated, properly care for them. Feed 
them to the limit and very profitable 
results will be your reward. 
Indiana. J. bert mcconnell. 
Cooling Tank for Milk. 
I am shipping three cans of milk daily to 
the city. It takes about two hours to 
reacli retailer after leaving my place. My 
water supply is a driven well, 115 feet 
deep, from which I pump water with gaso¬ 
line engine to an 8x10 tank on a 30-foot 
tower. I usually store ice but so far no 
ice has been harvested here this Winter 
and chances for getting any this Winter 
are very small. Would you build house 
of concrete, double walls, an air space 
between? Walls, how thick? Would you 
arrange so water could be pumped direct 
into cooling tank when occasion required? 
New Jersey. w. c. v. 
You could construct a suitable milk 
house of concrete by building two five- 
inch walls with a three-inch air space 
between. It would be necessary to tie 
the walls together about every two feet 
each way with half-inch iron rods. You 
could do this very easily by boxing the 
spaces to be filled with concrete about 
two feet high. The boxes are then 
filled to the top with concrete and 
when it is well set the boxes are raised 
up and the iron rods laid across the top 
<4 
of the two walls and form a support 
for the boxes. The next course of 
concrete is then put on. You can also 
build the cooling tank of concrete, ar¬ 
ranging it so the top of the tank comes 
flush with the floor. If ice is scarce 
you should pump the water directly 
into the cooling tank so it will be at 
the lowest possible temperature for 
cooling milk. c. s. greene. 
Crushing or Burning Lime. 
G. E. N,, Bristol, Tetm .—We have a farm 
which is a dry subsoil and in a limestone 
seel ion that will not grow Alfalfa, and 
does not grow clover as it used to. We 
think it would pay to lime it. We have 
also noticed that some advocate crushed 
limestone, while others burned lime. Which 
do you think is the better and most 
economical, and is there any machinery 
made, and by whom, to crush and grind 
this sione, and about what would be the 
cost of same? If the crushed limestone is 
as good as lime, would it not be a good 
plan for a limited number of farmers to 
buy the machinery mounted on wheels, 
jointly, and move it from farm to farm? 
Ans.—W e understand that the kind of 
lime used depends mostly upon the 
cost. The crushed lime is usually 
cheaper. Where it is to be hauled for 
some distance the lump lime or slaked 
lime will probably be cheaper, because 
there is more actual lime in a ton of 
it. The crushed lime is being used 
extensively. Write to the firms adver¬ 
tising mills in The R. N.-Y. for fig¬ 
ures, We have never heard of such an 
outfit as you speak of, to be operated 
like a separator or sawing outfit, yet 
some of our readers may have tried it. 
If we understand the composition 
of limestone we can readily see the 
difference between crushed limestone, 
lump lime and slaked lime. A pure 
carbonate of lime would contain in 100 
pounds, 56 pounds of lime and 44 
pounds of carbonic acid. When thor¬ 
oughly roasted in the limekiln the 44 
pounds of carbonic acid are driven off 
as gas, and the 56 pounds left as quick¬ 
lime or “lump” lime or “burned” lime. 
When water is added to the lump lime 
either directly or through the air, the 
lime “slakes.” This means that it takes 
up a definite amount of water, and 
the lumps fall apart into a fine pow¬ 
der. The 56 pounds of actual lime will 
take up a little more than one-third 
its weight of water and makes 74 
slaked lime. So you will see that in 
order to get the 56 pounds of lime 
you must handle and pay freight on 100 
pounds of crushed lime, or 74 pounds 
of slaked lime. Of course, most lime¬ 
stones are not absolutely pure. They 
contain magnesia and other substances, 
but the proportion of the actual lime 
will be the same. 
Increasing Milk. 
I bought a fresh cow two weeks ago at 
public sale. It was warm that day, but 
got cold during night, and next day we 
went to get the cow, the calf being three 
days old at that time. She is a big cow, 
part Jersey and part I-Iolstein, but she only 
gives about three quarts of milk. She is not 
fleshy, but fair in flesh. She gets all the 
hay (good hay) she can eat. wheat bran 
and oat chop twice a day and warm 
water to drink. She is in a stall by her¬ 
self, good and warm. As soon as she is 
left out in pasture she gives loss milk. The 
calf is kept tied and is left with her 
only after milking. She is six years old. 
Can you give me a remedy for her, so she 
will give more milk? J. K. 
Albion, Pa. 
Be sure that the calf is tied far 
enough from the cow so that it cannot 
reach her at any time. Let her out on 
warm, sunny days, but do not expose 
her for any length of time to cold 
winds or cold rains. In addition to the 
hay, give her four pounds bran and 
two pounds cornmeal per day'. If 
there is no clover in the hay you might 
feed two pounds gluten in place of the 
cornmeal. Divide the grain into two 
feeds, giving part in the morning and 
part at night. A pailful of roots once 
a day would be very beneficial. If you 
have no roots, give cabbage leaves, 
small potatoes or similar refuse from 
the kitchen. She should also be given 
a small handful of salt two or three 
times a week. Tf, after a few weeks 
of good feeding and good care, she 
fails to increase considerably in milk 
you would better dispose of her. She 
may be a “robber cow. c. s. m. 
DE LAVAL 
SEPARATORS 
MAKE THE 
BEST BUTTER 
The one purpose of every thinking buyer of a cream 
separator is the making of the most and the best cream possible, 
whether for home buttermaking, creamery patronage, or any 
other use to which cream is put. 
It is possible to “claim” almost everything for the various 
makes of cream separators, but the one indisputable fact that 
would-be competitors do not even attempt to get around is the 
unquestionable superiority of the DE LAVAL machines in the 
making of the best butter. 
Year after year, dating back to the invention of the 
“ALPHA-DISC” system of DE LAVAL bowl construction, 
butter made by users of DE LAVAL machines has scored 
highest and won all higher awards in every large and thoroughly 
representative butter contest throughout the world. 
Beginning with the first great annual contest of the 
NATIONAL BUTTERMAKERS ASSOCIATION in 1892 
and ending with the 1908 contest, not only the HIGHEST 
but every anywhere near high award has been made to users of 
DE LAVAL separators and more than nine-tenths of all exhibits 
scoring above 90% in quality have been DE LAVAL made. 
THE ROLL OF HONOR 
ALL DE LAVAL USERS 
The First Prize winners and their scores at every con¬ 
vention of the National Buttermakers Association since its 
organization in 1892 have been as follows: 
1S92 Madison, Wis., Louis Brahe, Washington, Iowa.Score 98. 
1893 Dubuque, Iowa C. W. Smith, Colvin’s Park, Ill. ..... Score 97. 
1895 Rockford, III.. F. C. Oltrogge, Tripoli, Iowa ...... Score 98. 
1S96 Cedar Rapids, Iowa, Thomas Milton, St. Paul, Minn. . . . Score 97.S2 
1897 Owatonna, Minn.. H. N. Miller, Randall, Iowa.Score 9S.5 
1898 Topeka, Kan., Samuel Haugdahl, New Sweden, Minn. . . . Score 98. 
1899 Sioux Falls, South Dakota, A. W. McCall, Creston, Iowa . . Score 97. 
1900 Lincoln, Neb., H. T. Sondcrgaard, Litchfield. Minn. . . . Score 98. 
1901 St. Paul, Minn., E. O. Quenvold, Owatonna, Minn.Score 97. 
1902 E. L. Duxbury, Green Bay, Wis.Score 98.5 
1904 St. Louis, Mo., L. S. Taylor, Glenvillc, Minn.Score 98.5 
1906 Chicago, Ill., A. Carlson, Rush City, Minn.Score 97. 
1907 Chicago, Ill., A. Lindblad, North Branch, Minn.Score 97.5 
1908 J. C. Post, Hector, Minn.Score 98. 
(There were no conventions in 1S94, 1903 and 1905.) 
In the great 1908 contest 504 of the best buttermakers 
in the United States competed, with first, second and third, 
and all important awards, being made to users of DE LAVAL 
machines. 
At each of the big Chicago National Dairy Shows DE 
LAVAL butter has made a CLEAN SWEEP of all highest 
prizes, and at the December 1908 Show, when instead of butter 
there was a cream contest, under the supervision of the Dairy 
Division of the United States Department of Agriculture at 
Washington, first and second prizes in both classes were won by 
DE LAVAL cream. 
Going back further, DE LAVAL made butter received 
the GRAND PRIZE at the ST. LOUIS WORLD’S FAIR 
and as well at the last PARIS WORLD’S EXPOSITION. 
In all the hundreds of important state and country contests 
the world over for twenty years the superiority of the DE 
LAVAL separator in the making of fine butter has been con¬ 
clusively proven. 
THE EXPLANATION IS TO BE FOUND IN 
THE IDEAL DESIGN AND CONSTRUCTION OF 
THE DE LAVAL SEPARATING BOWLS AND THE 
THOROUGHLY PRACTICAL CONDITIONS UNDER 
WHICH DE LAVAL MACHINES MAY BE OPERA- 
ATED AND USED. 
A new 1909 DE LAVAL catalogue—affording an 
education in this as in other features of separator knowledge— 
is to be had for the asking. 
The De Laval Separator Co. 
42 E. Madison Stkkkt 
CHICAGO 
1213 A 1215 Fii.bkkt Stkkkt 
PHILADELPHIA 
Drumjj A Saikamknto Sts. 
SAN FRANCISCO. 
General Offices: 
165 Broadway, 
NEW YORK. 
173-177 William Stkkkt 
MONTREAL 
14 k 16 pRixcKss Stbkkt 
WINNIPEG 
107 Fikst Stkkkt 
PORTLAND, OREC. 
