1883.] 
AMERICAN AGRICULTURIST. 
385 
THE 
Farmer’s Friend 
REX MAGNUS, 
Tie Hmiston Foci Preservative. 
AVliat It Will Bo. 
It will preserve and keep sweet for any reasonable 
length of time, in all seasons and climate, meats, poultry, 
fish, milk, cream, butler, eggs and lard, cider and other 
vegetable juices, without any change in their taste or 
appearance. 
Stubborn Facts. 
This is a strong statement but the most searching and 
thorough tests have proved conclusively that it is a 
stubborn fact, incredible as in may appear. 
35 DAYS TEST. 
REX MAGNUS has kept twenty-three 
kinds of Meats and other Food thirty- 
five days in a warm room (average 70°) 
and here is the testimony of the emi¬ 
nent scientific gentleman who had ex¬ 
clusive control of the experiment in 
his private laboratory, viz: PROF. 
SAMUEL W. JOHNSON, OF YALE COL¬ 
LEGE. 
The Professor’s report, dated March 7, ’83, says: 
“My tests of 35 days in daily mean temperature of 
70°, on meats, &c., bought in open market have cer¬ 
tainly been severe and I am satisfied that the different 
brands of Rex Magnus, The Humiston Pood Preserva¬ 
tive, with which I have experimented, have accomplished 
all claimed for them. So far as I have yet learned, they 
< are the only preparations that are effective, and at the same 
time practicable, for domestic use. At the banquet on 
‘treated’ meats at the New Haven House I could not dis¬ 
tinguish between those which had been sixteen days in my 
laboratory and those newly taken from the refrigerator of 
the hotel. The oysters were perfectly palatable and fresn 
to my taste, and better, as it happened, than those served 
at the same time, which were recently taken from the 
shell. The roast beef, steak, chicken, turkey, and quail, 
were all as good as 1 have ever eaten." 
Rex Magnus is safe, tasteless , pure, and Prof. Johnson 
adds in his report, “I should anticipate no ill results 
from its use and consider it no mortfiarmful than com¬ 
mon salt." 
Thousands of equally conclusive experiments in all 
parts of the country have brought the same good results. 
It must not be compared with 
the worthless deceptions which 
have preceded it. It succeeds 
where all others have failed. 
By the use of Rex Magnus the Parmer can make sure 
that his products will remain fresh and in good condition 
until sold, regardless of the weather. This insures him 
the best price for his merchandise and no losses by spoil¬ 
age or deterioration. 
Fresh Meat On The Farm. 
Most Farmers are at a distance from town and have 
found it difficult if not impossible to have the variety of 
fresh animal food that is not only desirable to the palate, 
but essential to health. A quarter of beef, a whole mut¬ 
ton or other fresh meat, if treated with Rex Magnus, 
will keep until it is used up, and will afford a pleasing 
variety to the usual diet of corned beef, mackerel and 
salt pork 
Simple And Cheap. 
The directions for use are so simple that a child can 
follow them, and its cost amounts to only the fraction 
of a cent per pound of meat or other food treated, and 
not over two cents per gallon for milk, cider, wine, or 
vinegar. It will save many times its cost. 
Safe, Pure, Tasteless And Harmless. 
Rex Magnus never fails. It does its work thoroughly 
and perfectly. It is compounded from pure and harm¬ 
less ingredients and contains nothing that will injure the 
most delicate system. It imparts no taste whatever to 
the articles treated, and it is impossible to detect any 
diflerence in flavor between fresh articles apd those pre¬ 
served with it, except in the case of meats, which are 
improved in flavor and quality by the keeping. 
Get It And Try It. 
You can do so at a small expense. You do not have 
to buy a county right nor costly recipe. We sell neither 
the one nor the other. All grocers, druggists and gen¬ 
eral stores keep it, or we will send sample pound post¬ 
paid (except Aqua Vitae and Anti-Ferment which are 
put up in bottles) on receipt of price. 
Names and Prices. 
The various brands and their retail prices are as fol¬ 
lows : “ Viandine,” for preserving meats, poultry, fish 
and game, 50 cents per lb. “ Ocean Wave,” for oysters, 
clams, lobsters, fish, &c., 50 cents per lb. “Pearl,” for 
cream, $1.00 per lb. “ Snow Flake,” for milk, butter 
and cheese, 50 cents per lb. “ Queen,” for eggs, $1.00 
per II). “Aqua-Vitae, for medical purposes and for 
keeping fluid extracts, $1.00 per lb. “Anti-Ferment,” 
“ Anti-Mold ” and “ Anti-Fly,” 50 cents cadi. 
CREAM. 
Our advertisement in the la^ issue of the “Agricul¬ 
turist ” referred particularly to Cream and its preserva¬ 
tion by the use of Rex Magnus. An error of the prin¬ 
ter made us say, in our account of the test by Prof. 
Johnson, of Yale College, that he treated a pint of water 
instead of Cream. The correct description was as follows: 
A SOLID TEST. 
Prof. Samuel W. Johnson, the noted chemist of the 
Scientific Department of Yale College, procured cream 
from a farm 3 miles north of New Haven, Conn. It had 
been collected and saved from five milkings of the three 
days previous, and was, therefore, being so mixed, very 
difficult to keep. 
HOW IT WAS DONE. 
A pint of this was treated with “ Pearl,” a special 
brand of Rex Magnus, adapted specially for the preser¬ 
vation of cream. After treatment it was placed in a 
glass jar and sealed, at, 3 o’clock of the afternoon of 
January 31st, 1883, and at 5 P. M. (or 2 hours later) of the 
same day. the untreated portion of this cream was found 
to be sour! 
SEVENTEEN DATS TEST. 
At the banquet held at the New Haven House, 17 days 
thereafter (long enough to send all over Europe), this jar 
of treated cream was opened, and the contents were 
(with the exception of a slight mold on top) found to be 
perfectly natural and sweet, whilst it rendered the coffee 
luscious. The average temperature of the apartment 
(Prof. Johnson’s private laboratory) in which this cream 
underwent this test, was 70° Fahr. 
A Great Want Supplied. 
Rex Magnus supplies the great want felt by dairy¬ 
men. It will keep the milk fresh and sweet for a week 
or longer until it is used. It will keep the cream as 
shown above. It will keep the butter so that it will 
reach the consumer in just as fine condition as when it 
leaves the dairy. Hundreds of tons of butter every year 
become rancid and are sold for grease. This loss all 
falls on the producer, and it may be avoided by the use 
of Rex Magnus. 
THE HUMISTON FOOD PRESERVING GO., 
72 KIL.BY ST., BOSTON, MASS. 
Feeding Animals: 
A Practical Work upon the Laws of Animal Growth, speci¬ 
ally applied to the Rearing and Feeding of Horses, 
Cattle, Dairy Cows, Sheep, and Swine. 
By PROF. EliGIOTT W. STEWART. 
ILLUSTRATED. PRICE, POST-PAID, $2.00. 
Soiling 1 , Summer and Winter, 
or Economy in Feeding Farm Stock. 
Relating the Experience of the Author, and giving the 
latest and most economical methods of Summer and Win¬ 
ter Feeding by the System of Soiling. By F. S. PEER. 
PRICE, POST-PAID, $1.00. 
How to Clean the Piano, 
Organs, and all kinds of Cabinet Work, 
whether varnished and polished, oil-finished or ebonized. A 
complete manual of Information, by which any person can 
clean and restore all kinds of wood work. By Henry 
Eichorn, a practical polisher of twenty years’ experience. 
PRICE, POST-PAID, 25 CENTS. 
ORANGE JUDD 00., 751 Broadway, New York. 
Dissolved.—Mr. G. S. Benson has with¬ 
drawn from the well known firm of Benson, Maulc & 
Co., Philadelphia, Pa., and the business is continued by 
the former partner, Mr. Wm. n. Maule, under the old 
firm name. 
Cows Craving' IBones to Clietv.— 
In consequence of a craving for bones, we have often 
seen it recommended to give cows a small weekly dose 
of ground bones, to allay the depraved appetite. We 
have now and then laid a handful of such in the feeding 
boxes of our cows, and found that they would merely 
smell at the bone-dust, and then turn their heads away 
without eating a particle of it. In the same boxes we 
always keep a good-sized lump of Liverpool rock-salt, 
which the cows lick at pleasure, we presume. It was in 
consequence of being thus supplied that they did not 
crave to hunt up and chew whole bones, or touch them 
when finely ground and placed within their reach. 
Coroborating this, we have just seen a communication 
by a breeder, stating that by supplying his cows daily 
with salt, he has effectually cured them of all disposi¬ 
tion to bone-chewing. 
Pear Culture for Profit.—By P. T. 
Quinn. New Edition. Revised by the Author. New 
York: Orange Judd Company. Price $1.00. Pear- 
growers are of two kinds: the amateur or fancier, who 
cultivates the rarer and newer kinds, and is content if 
his trees give him a dozen fine specimens each, and the 
grower for profit, who wishes the greatest number of 
bushels of the most salable varieties. That pear-grow¬ 
ing may be profitable, many are assured. If one, with a 
view to undertake this new kind of orcharding, consults 
the standard fruit books, he finds that the varieties of 
good pears are enumerated by hundreds, and, having 
had no previous knowledge, he is at a loss which to se¬ 
lect. A work like the present is of great value to all 
who would undertake pear culture as a business. It is 
by an author who is not afraid to admit that lie has made 
money by pear-growing, and not ashamed to admit his 
early mistakes, and who is quite willing to give others 
the benefit of his experience. The success of Mr. Quinn 
has been due to confining his culture to a few varieties 
that would pay. The amateur can discuss flavor and other 
qualities. The pear-grower for profit is concerned in hut 
one quality—will it sell ? Some of the choicest varieties 
known to pomology, if sent to market, would rot before 
they could be sold. The varieties sent to market must 
either be known to consumers, or of such an attractive 
appearance that they will sell on sight. Mr. Quinn’s 
book points out the varieties that lie has found profit¬ 
able, and gives full directions for their cultivation, af¬ 
fording a complete guide to those who would undertake 
pear culture for profit. 
Cliovlton’s Grape Growers’ Guide, 
—A Hand-hook of the Cultivation of the Exotic Grape. 
By William Chorlton. New Edition. New York: 
Orange Judd Company. Price 75 cents. When Mr. 
Chorlton’s work first appeared, the culture of native 
grapes was in its infancy, and hut a few pages were 
given to that department of grape culture. The work 
was mainly devoted to the growing of exotic grapes un¬ 
der glass. This was given “with an anticipation of the 
wants of the beginner, and with a fullness of detail that 
warranted the title of “ Guide.” Since the work first 
appeared, the culture of hardier grapes lias become so 
extended as to require a literature of its own, and a 
number of works have appeared devoted solely to the 
out-doop culture of our native varieties. In all this 
time, no work lias appeared in this country upon ttie cul¬ 
ture of exotic grapes under glass—the only method 
really successful with these—at least east of the Rochy 
Mountains. When Mr. Chorlton was asked to revise his 
work, a copy was given him to be marked with his 
notes. In due time he returned the work, saying, in 
substance: “ This work was originally a record of my 
daily practice ; upon a careful examination, I do not see 
how my practice at the present time deviates from it in 
any particular. The only alteration I can suggest is, 
the addition of the newer varieties of graphs, and that 
can as well be done by some younger person.” The 
newer varieties have been added, and the work remains, 
as it long has been, the standard “Guide” for those 
who would successfully grow grapes under glass. It 
shows the novice how to begin, and carries him along 
through every step, explaining each in full. 
