i ;>09. 
THE RURAL NEW-YORKER 
033 
DESTROYING LICE ON CATTLE. 
What is the most practical way of get¬ 
ting rid of lice on cattle at this time of 
the year? When there is only one animal, 
it might not he so difficult, but for a whole 
herd, I want the sure and practical way. 
Nicholson, I’n. c. r. ti¬ 
lt would seem to me that almost any 
practical dairyman ought to be able to 
handle them. The various “fly killers” 
will generally kill lice also, and I should 
think that would be about the easiest 
way to manage them. Just get a gallon 
and give the cattle a good spraying for 
several days in succession. A strong 
solution of tobacco will also do the busi¬ 
ness, or kerosene and lard well rubbed 
into the hair is quite as effective, but, 
of course that is a lot more troublesome 
to use than the things that can be 
sprayed on. Then the first rainy day 
that comes after the cattle go out to 
pasture is a good time to sweep down 
all cobwebs and dirt and then get out 
the spray pump and give the stable a 
good thorough whitewashing. Next Fall 
just before the cattle go into Winter 
quarters repeat the operation. When 
the stables are kept clean and the cattle 
are kept in good flesh they rarely get 
lousy. The lice do not seem to like 
fat, and I have heard it claimed that 
cows with rich oily skins never have 
lice. - J- G - M - 
MORE ABOUT CONCRETE SILOS. 
Seeing enquiry of M. G., page 344, on 
concrete silo, I would like to ask if my 
plans are practical. I expect to build silo 
12 x 24. I intend to go in ground six feet, 
put a bottom of field stone and concrete 
one foot thick ; then build a wall one foot 
thick to ground line, using field stone and 
cement and sand (screened) one to six; 
then place forms for an eight-inch wall, 
making concrete, 1-2-8, and using a heavy 
grade of woven wire fencing for rein¬ 
forcing. I wisli to use all the field stone I 
can to,save sand and gravel, which has to 
be drawn four miles. I think by putting in 
a strong foundation I can make silo higher 
any time I wish to. Any corrections or 
suggestions will be appreciated. There is 
a great inquiry for information on this sub¬ 
ject in tills county. a. 
Niagara' Co., N. Y. 
As stated recently in The R. N.-Y., 
nine feet is too deep to go into the 
ground with a silo, on account of the 
inconvenience of getting out the last 
few feet, unless the excavation is on 
a side hill, and the silo can be en¬ 
tered lower down. There is no other 
objection to going in the ground, and 
there is economy of construction by so 
doing. If you are going to use forms, 
I would advise using the lithe concrete, 
as the cheapest, and if you put it up 
in June, so that it can have the Sum¬ 
mer to dry out in, there is nothing any 
better, and you will not need to rein¬ 
force it with wire. I am not guessing, 
but know what I am talking about, and 
have the goods to show for it. I have 
a cream or milk house put up with this 
material, more than 20 years ago. I he 
last four feet in three silos is of the 
same material. There are two cold- 
storage houses within a few miles of 
my place, and Mr. Geo. T. Powell, of 
Ghent, has an entire barn, including 
two silos, as well as the New Lebanon 
Shaker silos referred to, all built of 
lime concrete: I think all these build¬ 
ings will be standing to the end of 
time. 
We make a box 13 feet long 6J4 
feet wide and 10 inches high. In it 
slake a barrel of lime, as one would 
for mortar; through this mix 12 bar¬ 
rels of gravel or coarse sand, free 
from earth. When ready to fill in the 
forms, spread a barrel of cement on 
the top and work in it as the material 
is required. Wet just enough to han¬ 
dle readily. In this can be placed all 
the rough stones that will lie without 
touching one another or the outsides 
of the wall. Here one uses very little 
expensive material and little skilled la¬ 
bor. It requires some elbow grease to 
mix the stuff, but very little brains. 
The latter are needed to see that the 
mixing is thorough, the forms true and 
that they are not raised too quickly, be¬ 
fore the wall sets. A wall one foot 
thick and four feet high, 16*4. by 1114, 
took five barrels each of lime and ce¬ 
ment and five men mixed and put it 
in in one day after the material was 
drawn. edvv’d van -alstyne. 
ANOTHER STORY ABOUT ARTICHOKES 
On page 543 I read an inquiry and 
answer concerning artichokes. I has¬ 
ten to assure your correspondent, A. J. 
T. of Elmira, N. Y., that he may put 
his faith on the U. S. Department of 
Agriculture rather than on the recol¬ 
lections of the Ohio man as to the 
desirability of the plant. I have been 
a grower, in a small way, of the 
so-called Jerusalem artichokes for 
more than 25 years, and can hardly 
say too much in their behalf. I plant 
early iu May (from the tubers in 
the ground from last season,) any 
scrap will be enough to start a hill— 
two rows, somewhat over 100 feet 
each, four feet apart, three feet be¬ 
tween plants, if possible in ground 
well manured and not occupied by arti¬ 
chokes last year. Cultivate with horse 
and hoe until the plants are about 
knee high, and then let them alone 
until just before the ground freezes. 
Then I take up with a digging fork 
as many hills as I may think I need 
for the Winter, putting the tubers in 
a pit under straw until wanted for 
consumption. You will note that they 
will not keep if allowed to dry up, 
which will happen if they are dug 
more than a week, and the fresher 
they are taken from the pit or ground 
the better they are for stock or the 
table. I take from each hill, at least 
a peck of tubers. I feed to the horses 
and cows and boil and serve (in a 
white sauce) two or three times a week 
at my own table as a vegetable. There 
is a limited demand for them in the 
markets—I sell at $2 per bushel through 
the Winter. 
To sum up, I do not know of any 
one vegetable (Winter) which I would 
exchange for artichokes if I only 
could choose- one. j, l. W, 
Overbrook, Pa. 
REGISTERING PERCHERON HORSES. 
Uegnniiujf the registration of pure-bred 
Percilft’ons, ns noted ou page 385 of Tub 
K. N.-Y., there are a lot of so-called Per- 
cheron horses in the United Stales that 
cannot be registered In the Pcrchcron stud 
books approved by the United States De¬ 
partment of Agriculture. All such are 
either registered in the National Registry 
of French Draft Horses, which registers 
all draft horses Imported from Frame, or 
which registers Pcrchcron top-crossed 
American-bred draft horses, or in a com¬ 
pany at Da Grange, 111,, that is not recog¬ 
nized by our government. At the present 
time there are two leading aud Important 
registry associations for Percheron horses, 
the Percheron Registry Company, with 
headquarters at Columbus, G., and the Per¬ 
cheron Society of America, with headquar¬ 
ters at Chicago. Geo. W. Stubblefield is 
secretary of the latter, and so some people 
refer to this as the Stubblefield Association, 
although such a term is absurd, as Mr. 
Stubblefield is a paid olflciul of the society. 
At Plainfield, 0., is the headquarters of 
the Percheron Importers’ and Breeders’ As¬ 
sociation, with Jolm A. Forney, secretary. 
Each of these three associations has pub¬ 
lished one or more stud books aud has 
Government recognition. The Percheron 
Registry Company will register no horses 
excepting purebred Percherons, tracing ou 
both sire and dam’s side directly into the 
books of the Percheron Society of France. 
Up to quite recently the other associations 
have registered Percherons with what are 
called top-crosses, that Is, on the dam’s 
side, the mares may not be pure-bred, but 
will be sired by registered Percheron stal¬ 
lions. As things now stand, a certificate 
of registry acceptable to the Percheron Reg¬ 
istry Company is also acceptable to the 
Percheron Society of America, but not all 
the stallions or marcs registered in the 
latter society would be acceptable in the 
Percheron Registry Company office. When 
one is negotiating for a pyre-bred Per¬ 
cheron, it will be well to investigate care¬ 
fully the certificate of registry, and if in 
doubt, consult the Animal Husbandman of 
the United States Department of Agricul¬ 
ture at Washington, whose business it is to 
supervise the matter of registration to a 
certain extent. c. a. puimb. 
The Coming Universal Use of 
DE LAVAL 
CREAM 
SEPARATORS 
The same economical considerations which have already 
brought about the practically universal use of creamery and 
factory sizes of DE LAVAL Cream Separators are absolutely 
certain to accomplish the same result in the use of farm and 
dairy sizes of such machines within the next live years. This 
is no mere advertising claim but the simple statement of a 
conclusion based on the logic of facts as positive as to outcome 
as the solution of a mathematical problem. 
The same considerations of greater capacity; closer separa¬ 
tion, particularly under hard conditions; better quality of 
cream and butter; more economical operation, and greater 
durability are bound to ultimately accomplish the same result 
in the use of small as of large sizes of cream separators. 
But naturally it requires longer and is vastly more of an 
undertaking to educate the 2,500,000 present and prospective 
American users of farm sizes of separators as to the importance 
of separator differences than the 12,000 users of creamery 
separators. Naturally it is more difficult to make a user appre¬ 
ciate a difference of $50.- a year in results than a difference of 
$1,500.-, even though the difference of $50.- may relatively 
mean more to the user than the difference of $1,500.-. 
Again, the users of factory or creamery sizes of separators have 
so much better sources of information. The use of the separator 
is a business with them. The results are known from day to 
day and year to year, and what one user accomplishes is readily 
comparable with the results of another. On the other hand, 
the great majority of users of farm and daily sizes of separators 
know little of separators and cannot easily determine whether 
their results are as good as they should be or might be better 
under other circumstances. But the problem is bound to finally 
work out in the same way. 
The DE LAVAL factory separator was invented 31 years ago 
and commenced to come into creamery use 28 years ago. Within 
a few years the original patents began to expire. 15 years ago 
there were a dozen makes of power cream separators on the 
market. Today the use of DE LAVAL factory machines 
exceeds 98% and is almost literally universal. It has been so 
for five years. No effort is longer made to sell any other make 
of power separator. 
The 1)E LAVAL hand separator was invented 23 years ago 
and commenced to come into farm use about 20 years ago. As 
the earlier patents expired there were more than 30 makes of 
such machines on the market five years ago. Today there are 
less than a dozen and not more than five which have a sale 
worth counting at all. Each year the number decreases and 
their sales become fewer and more difficult. 
What is true in America in this way is true in even greater 
degree elsewhere throughout the world. In many countries 
the sale of DE LAVAL machines is now almost universal. 
Dollars-and-cents differences in product mean more there than 
to American farmers. The sale of cheap “mail order” sepa¬ 
rators has not been attempted elsewhere, and would-be com¬ 
peting manufacturers and dealer’s have never been so unscrupu¬ 
lous in making the unjustified “claims” that so many American 
buyers have accepted as facts. 
It makes an AVERAGE DIFFERENCE OF FIFTY DOL¬ 
LARS A YEAR whether the farm user of a separator uses the 
I)E LAVAL or some other kind. It will make that difference 
this year and go on making it until a DE LAVAL is used. A 
DE LAVAL catalogue helps to explain this and is to be had for 
the asking, as w r ell as an Improved DE LAVAL machine Im¬ 
practical demonstration of it to any intending separator buyer. 
THE DE LAVAL SEPARATOR CO. 
41 E. Madison Street 
CHICAGO 
1813 £ 1213 Filbert Street 
PHILADELPHIA 
Druhm .8 Sacramento Sts. 
SAN FRANCISCO. 
General Officesi 
165 Broadway, 
NEW YORK. 
173-111 William Street 
MONTREAL 
14 A 16 Princess Street 
WINNIPEG 
101 First Street 
PORTLAND, OREO. 
