4.79 
1013 . 
THE RURAL NEW-YORKER 
TRANSPORTATION AND DISTRIBUTION 
OF FARM PRODUCE. 
The ways and means whereby the 
farmer converts into cash or other val¬ 
ues that portion of his products which 
is not consumed in his home or on his 
farm are deplorably inadequate. No 
special argument is needed to support 
this proposition. A few additional il¬ 
lustrations may emphasize the need of 
doing something to correct or lessen 
the evil. For the past two or three 
years, taking the State of Ohio at large, 
we have had fairly good crops of apples. 
Many of the older orchards have borne, 
while a goodly number of younger ones 
planted 10 to 20 years ago and better 
cared for, have given partial to full 
crops. It should have been easy for the 
great body of our working people to 
provide their families with all the apples 
that they cared to use. In other words, 
this fruit should have been about as 
common as bread and potatoes. This 
was far from being realized, and the 
reason is not far to find. Unable or un¬ 
willing to buy a barrel of apples at 
once, the great mass of consumers have 
been obliged to pay as much for half a 
peck as the farmer could get for a 
bushel, or often as much for one peck 
as the farmer received for a barrel. In 
other words, the railroads, commission 
men, grocers, hucksters, all middlemen, 
placed so high a price on their respec¬ 
tive services in dividing up a barrel of 
apples and conveying them from the 
producer to the consumer that the ac¬ 
tual grower got little or no profit for 
his labor, while the ultimate consumer 
was obliged to pay so much that he 
found them too dear to be freely eaten. 
Nor are apples different from many 
other products in this respect. Many 
are fond of turnips, carrots, parsnips, 
salsify and other vegetables that can be 
cheaply and easily grown. For these 
the usual price charged by grocers is 
25 cents per half peck, or about the rate 
of $5 a barrel. For the average con¬ 
sumer this is too dear for anything like 
free or everyday use. I know from ex¬ 
perience that these vegetables can be 
profitably grown in many places and de¬ 
livered at the railroad for 30 or 35 cents 
a bushel. If they could be bought gen¬ 
erally at the rate of 10 cents per half 
peck many more would be used than 
at present. I make no crusade against 
middlemen. Under existing conditions 
they cannot be dispensed with. If they 
deal honestly and meet their obligations 
faithfully they deserve praise rather 
than censure. All that I urge is that 
the producer and consumer can and 
should be brought together by more eco¬ 
nomical and efficient machinery. 
How is this to be done? That is the 
question of the hour. I believe the fol¬ 
lowing plan has merit. At all events, 
I should like to see some well located 
and well managed trolley line offer to 
buy at any of its numerous stations 
such of the farmers’ produce as might 
be offered, and pay the highest prices 
that the current market quotations 
would justify. Let the agents take 
everything marketable that came along, 
paying cash for the same. Butter, eggs, 
poultry, fruit, vegetables, everything 
salable in a thriving commercial cen¬ 
ter should be included. 
The object of the electric road com¬ 
pany should be freight, as rapid and 
large increase of its carrying business, 
and not extra profit on the articles trans¬ 
ported. The company could push every¬ 
thing directly into the market and re¬ 
ceive their money back to buy more. It 
could buy and sell at fairly uniform 
prices, for there would be no bidding 
against itself as a crowd of commission 
men or hucksters often do. I have firm 
faith that a good electric road that would 
inaugurate some such road system on a 
fair and equitable basis could do much 
to bring the producer and consumer to- 
Statement of the Ownership, Manaoh- 
mbnt. Circulation, Etc., of the Rural 
New-Yorker, published weekly at 400 
Pearl Street, New York, N. Y., as required 
by the Act of August 24, 1912. 
Editor: Herbert \V. Collitigwood, Wood- 
cliff Lake, N. ,T. 
Business Manager: John J. Dillon, 903 
West End Ave.. New York. 
Publisher: John J. Dillon, 903 West 
End Ave., New York. 
Owners: John ,T. Dillon, 903 West End 
Ave., New York. 
Win. F. Dillon, 40 St. Nicholas Place, 
New York. 
Herbert W. Colllngwood, Woodcliff Lake, 
N. ,T, 
There are no bondholders, mortgagees or 
other security holders. 
(Signed) 
John J. Dillon, 
Publisher. 
Subscribed and sworn to before me this 
18th day of March, 1913. 
John Keep. 
_ Notary Public. 
_< ‘HP 1 bounty. Commission expires March 
31, 1914. 
getlier in an easy, practical way. it may 
be said that the electric road would 
monopolize and control the market and 
deal on its own terms. This might be 
true if there were but one such road en¬ 
tering our larger cities, with no other 
means of reaching it. As it is I think 
there is little to fear from such monop¬ 
oly. Is there any good reason why an 
organization that has such good means 
for transporting the fanners’ products, 
and usually conveniences for storage of 
the same, could not perform the office of 
buying and selling with equal efficiency? 
If this can be done some of the heavi¬ 
est items of expense now charged 
against the present system, or lack of 
system, in the exchange and distribu¬ 
tion of farm products would be elimi¬ 
nated. W. R. LAZENBY. 
Ohio State University. 
KEEPING THE DAIRY CLEAN. 
“Cleanliness is next to godliness’’ is a 
motto a mother hung in her daughter’s 
dairy room. “What dairy utensil is the 
most difficult to keep clean?” asked the 
daughter. “The strainer,” answered the 
grandmother. “The churn,” said the 
mother. Another woman might think 
the separator bowl or the milk pails the 
most arduous. It is an established fact 
that cleanliness is an essential factor of 
success in the dairy. It seems evil, even 
noxious, to say that dirt is the real cause 
of the poor dairy products. But this 
is the unvarnished truth, and why do 
people think cleanliness so formidable? 
Habit is frequently responsible for 
uncleanly methods. It was the custom 
(long before bacteria, germs or mi¬ 
crobes were heard of) to milk the 
cow without paying any attention 
to cleaning her. We know this prac¬ 
tice is injurious to health, and is also 
keeping dollars out of our pockets; 
nevertheless this habit is just like any 
other habit. It is not that it takes so 
much longer to clean the cows, for it 
requires only a small fraction of time 
longer to milk in a cleanly manner. 
Usually the people who have the most 
time and milk one or two cows do this 
work in the most careless way! If the 
barn is kept clean it requires no great 
amount of work to clean the cow’s 
udder. Try brushing off the cow’s udder 
with a damp cloth and notice the im¬ 
provement in the milk. 
In regard to keeping the barn clean 
it will be much easier for the boy to 
clean it twice a day than once a week, 
and good habits, like bad habits, become 
second nature in later life. It is cer¬ 
tainly the best of a habit always to take 
the milk to the house immediately after 
milking and then separate without de¬ 
lay. The separator does better work 
when the milk is warm. In cold weather 
it is well to run hot water through the 
machine before separating. But if milk 
should become cold always warm or put 
in hot water before skimming. 
It is always drudgery to try to wash 
milk untensils in the dish water after 
the dishes are washed. But with a pan 
of clean hot water in which some clean¬ 
ing agent is dissolved, with a cloth and 
brushes used for no other purpose, the 
battle is half won. Soda is always on 
hand and is a cheap and efficient cleaner. 
It pays to rinse every utensil with just 
warm or cold water before placing in 
the hot water. The' milk not only washes 
off more easily, but the hot water is 
thus kept clean to wash every part of 
separator and also pails. 
Probably the strainer will have to be 
given a little extra attention. Just a 
five-cent vegetable brush will help with 
this. If the wire becomes clogged a 
lump of salt will clean it, but some good 
scouring agent will do the work more 
speedily. After the washing is com¬ 
pleted do not wipe, but thoroughly scald 
every utensil that comes in contact with 
milk. The water used for scalding will 
do for dish water. Place dairy utensils 
in the open air and remember that the 
sun is our greatest disinfectant. 
The woman who always rinses her 
churn in warm water, then thoroughly 
washes (without soap) immediately after 
churning and places in the open air to 
dry, and never puts the lid on when not 
in use, will have no churn problems. 
A churn that is not perfectly clean will 
taint the butter. A churn that has not 
heen used or has been neglected can be 
sweetened by rinsing with lime water. 
Rapidly operate the churn so that the 
water is forcibly thrown into every part, 
after the churn has been thoroughly 
washed. Tf lime water is not at hand 
soda can he substituted. When having 
trouble with dairy products go over each 
detail and the difficulty can usually be 
detected. Always remember “A small 
leak will sink a great ship.” m. c. b. 
Ohio. 
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