THE RURAL NEW-YORKEH 
1911. 
HI 
THE CHECK AND THE BOGUS COW. 
Your cow swindle stories on pages 
1104 and 1190 lead me to tell of my 
own experience with professional cow 
dealers. I ought to say cow jockeys, 
for they are first cousins to the horse 
jockeys, and it is my opinion that the 
outside of a horse is a far better in¬ 
dication of its value than is the out¬ 
side of a cow. A peculiar thing about 
these people is that they insist on tell¬ 
ing you what some one told them, and 
in trying to avoid any responsibility 
themselves, and when they make a sale 
they want their money before they let 
go of the halter. In August I bought 
a cow which was represented to be 
fresh, and which had by her side a calf 
five or six weeks old. She turned out 
to be a stripper, and her present con¬ 
dition is evidence that she has been 
milked at least six months and perhaps 
a very much longer time. I was getting 
a little wiser, but was no better off. As 
I was looking for a milker and not a 
boarder I decided to try again. I had 
not long to wait, for it was only a few 
days before another dealer came along 
with a fine-looking cow; he said that 
the parties of whom he bought her told 
him that she would give a certain 
(large) amount of milk, and that he be¬ 
lieved them. After some bantering he 
put the cow in the barn and received 
in payment a check. It was after bank¬ 
ing hours, and I had two chances to 
milk the cow before the bank could 
cash the check. That night the cow 
hardly wet the bottom of the pail, and 
the next morning gave less than a quart. 
It was an easy matter to stop payment 
on the check by telephone, and was a 
case where the dealer got his cash and 
he didn’t get it. S. A. P. 
Niagara Co., N. Y. 
WHAT CORN FOR THE SILO ? 
Let us have all sides of this corn silage 
discussion. The question is whether it 
pays better to grow a very large amount 
of stalks of a variety like Eureka or to 
grow less bulk of a variety which will pro¬ 
duce ears. Mr. Brigham, on page 5, argues 
for the latter plan. Here is another Ver¬ 
mont man on the other side: 
Here are our conclusions, after har¬ 
vesting and feeding from our silo for 
over two months. It is as good silage 
as I ever fed, and will produce as much 
milk pound for pound as any we ever 
fed. We had stalks that were 16 feet 
high and we used no commercial fer¬ 
tilizer on this whatever. The silo which 
we filled to its utmost capacity from 
seven acres of Eureka held 13 acres of 
Sanford corn in 1899. We have good 
corn land, but it must be remembered 
we are in a latitude of short seasons. 
Now by raising Eureka we had six acres 
of ground to plant to Northern corn, of 
which we had over 800 bushels to crib 
on just the ground we gained by plant¬ 
ing the larger variety, f. b. martin. 
PRODUCTS, PRICES and TRADE. 
Germany produced 14,793,300 tons of 
pig iron during 1910, an increase of nearly 
2,000,000 tons over the previous year. 
Anthracite coal to the amount of 64,- 
905,786 tons was shipped from mines of 
this country in the past year. 
Dressed Poultry.— Receipts of the past 
week have been so light that the market, 
which was so overstocked during the holi¬ 
days, has been cleared up and shows an 
actual scarcity in some items now. Fresh- 
killed fancy turkeys are particularly scarce, 
and the same Is true of fancy roasting 
chickens. Such turkeys are selling up to 
24 cents and chickens 22. The demand fol¬ 
lower grades is light. Capons have brought 
as high as 25 cents, retailing at 28 to 30 
cents. These must weigh from eight to 
10 pounds. Small capons, running under 
six pounds, bring no more than ordinary 
chickens. Choice ducks are very scarce. 
Butter.— The market is weak and lower 
on practically all grades. Buyers are tak¬ 
ing only enough for current needs, being 
uncertain how far the drop will go. Values 
on grades below choice and on storage 
creamery are unsettled and largely a mat¬ 
ter of dickering. A decline at this season 
is disquieting to the storage interests, as 
they operate on a much narrower margin 
of profit than formerly. The butterine 
makers have been making strenuous efforts 
to increase their sales in New York re¬ 
cently, and with some success, mainly in 
the high class product, which sells just 
below choice butter. The opinion is ex¬ 
pressed that this open and advertised sale 
of butterine is merely a bluff to attract 
attention from its illicit sale as butter. 
There is probably truth in this because so 
long as it is made to resemble butter so 
closely that no one but an expert can tell 
the difference, a force of inspectors larger 
than the regular army would be needed to 
prevent the substitution somewhere along 
the line of sale. 
Foreign Meats. —Several lots of fresh 
beef and mutton have been received at 
New York during the past year from South 
America, New Zealand and Australia. One 
shipment of over 12,000 carcasses of frozen 
mutton came from New Zealand. The 
quality was good, and after paying trans¬ 
portation and duty it is said to have cost 
the importers about one cent less than 
native mutton. Those handling these 
meats have not advertised the fact, as they 
were not looking for additional trouble 
with our “infant industry” meat trust. 
Probably very few consumers who used 
these meats from South America and the 
South Seas knew that they were other than 
the home product. It is understood that 
these meat importations will be consider¬ 
ably increased during the coming year. 
The duty on fresh meats is 1% cent per 
pound; hams, four cents, and meats other¬ 
wise preserved, 25 per cent of their value. 
Potato trade has improved a little, 
though there is still a considerable burden 
of frosted or otherwise inferior stock on 
hand, selling from 25 to 40 cents per 
bushel. Chilled potatoes, if used quickly, 
do very well for cheap hotel and restau¬ 
rant trade, as few customers object to the 
sweetish taste caused by chilling. Long 
Island potatoes, which are considered the 
best that come to New York, are now re¬ 
tailing at $1 to .$1.25 per bushel, depending 
upon quality and in what part of the city 
they are bought. A friend has the rather 
novel idea of making potatoes a great 
restaurant specialty. His plan is to serve 
large portions of baked and mashed pota¬ 
toes cooked to the top notch of skill so 
often found on farm tables. He thinks 
that there will be a popular contrast be¬ 
tween the sloppy, lumpy or soggy alleged 
mashed or baked potatoes of restaurant 
fare, and potatoes baked just right, or 
mashed to a light and melting consistency, 
yet firm enough so that a spoonful will not 
run. Perhaps there is something in this 
idea, and, as there is no patent on it, any 
other eating house man is at liberty to 
put it in practice. I feel quite sure that a 
large number of patrons would be better 
satisfied, and incidentally it would not be 
a bad thing for potato growers, w. w. h. 
The Sterilac 
Milk 
Pail 
It Keeps 
Milk 
Sweet 
The only pail that keeps dirt - 
out of the milk at milking time. Test it and prove it 
10 Da^s Free Trial 
to prove to yon that it’s the best thing in the milk 
pail line you ever saw. Simply ship it back if you 
don’t like it. We’ll pay express both ways. No 
other milk pail ever made like it. Look at this pic¬ 
ture. There is a separate shelf for a dirt catcher. 
Not a particle of dust, hair or filth can get into the 
milk. Dirt is kept dry and thrown out, not wet and 
allowed to“trickle” into the milk to taint it and make 
it sour quickly. That explains why it is approved by 
all dairymen, doctors and pure milk officers. Made 
extra strong. Right pattern for easy washing and 
handling milk. 1’rice ®2.60. Ask your dealer. If 
he hasn’t it wo will send trial pail prepaid. See how 
it will build up your reputation for pure milk. 
STERILAC COMPANY, 5 Merchants Row, Boston, Mass. 
li 
Figure on 
Painting 
This Spring 
A second short flax 
crop keeps linseed oil 
up, but the increase in 
price in pure white lead 
paint is not so great as 
you may fear. 
Get at your dealer’s 
the cost of 100 pounds 
of “Dutch Boy Painter ” 
White Lead, 4 gals, pure 
linseed oil, 1 gal. tur- 
lentine, 1 pint turpentine drier—this makes 
; gallons of old-fashioned paint. 
Compare this cost, either by the gallon or by 
be job. with what you used to pay for paint. 
You’ll find the difference so small that yon 
an’t afford to put off painting, or to paint with 
nything except "Dutch Boy Painter” While 
.ead. Write for free “ Painting Helps No. 108 
NATIONAL LEAD COMPANY 
Offices in the following cities: 
ew York Boston Buffalo 
incinnati Cleveland St. Louis 
San Francisco 
ohn T. Lewis A Bros. Co., 
Philadelphia) 
Mational Lead and Oil Co., 
Pittsburgh) 
Is Oleomargarine 
As Good As Butter? 
Because oleomargarine is colored like butter and 
looks like butter and even tastes like butter, is it as 
as good as butter % 
The makers CLAIM it is. 
You KNOW it is not. 
You know that it is an inferior article, that it is sold 
by misrepresentatiou, and you wouldn’t touch it with a 
ten-foot pole. 
Now similar conditions prevail in the separator 
business. 
The DE LAYAL is everywhere recognized by cream- 
erymen, prominent dairymen and buttermakers as being 
by far the best cream separator on the market. 
98% of the world’s creamerymen use theDE LAYAL 
to the exclusion of every other make. That looks like 
pretty conclusive evidence that the men who make the 
separation of cream and the making of butter A 
BUSINESS, the men who know, are not in any doubt 
as to which is the best cream separator. 
The makers of inferior separators acknowledge that 
the DE LAYAL is the best when they say to you “Our 
separator looks like the DE LAYAL” or “it’s just as 
good as the DE LAYAL, but we will sell it to you for 
a little less money.” 
Why do they offer to sell their machines cheaper? 
For the very same reason that the makers of oleomar¬ 
garine sell their product cheaper than butter—because 
they COST less to MAKE and are WORTH less. 
The DE LAYAL has many imitators but no equal. 
There is no substitute for the DE LAYAL any more 
than there can be a substitute for butter. 
If you need a cream separator, why experiment with 
“worth less,” “near” or “just as good” imitations? 
You will save yourself time, money and trouble by 
getting the genuine DE LAVAL. 
For catalog and any desired information write to the 
nearest office of THE DE LAYAL SEPARATOR CO., 
165 Broadway, Kew York; 42 East Madison Street, Chi¬ 
cago; Drumm and Sacramento Streets, San Francisco; 
173-177 William Street, Montreal; 14-16 Princess Street, 
Winnipeg; 1016 Western Avenue, Seattle. 
IANI 
no Fan 
no Freezing 
Year ’Round Portable Power 
T stand* up under the hardest 
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complicated kind and is on the job 
long after they expect an engine to be found running. 
With remarkable light weight in either Novo, Jr.; 
3and 5 H. P. capacities, the Novo is 
compact, strong, efficient, has few parts; uses the 
smallest amount of fuel. The cooling water is in the 
jacket around the cylinder; freezing does no harm. 
FREE NOVO BOOK 
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C. E. BEMENT. Sec’y and Gen’l Mgr. 
116 Willow St., LANSING, MICH. 
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ID One Tool Rest 
