1910. 
429 
THAT “BUTTER MERGER” AGAIN. 
In the article headed “A Butter Mer¬ 
ger,” on page 324, you do a very meri¬ 
torious article a great injustice. I am 
in no way interested in this butter ma¬ 
chine—in fact, do not know by whom, 
or where it is manufactured, but I have 
one, and find that it does all that is 
claimed for it, though I must frankly 
confess I do not understand the prin¬ 
ciple of it. The circular sent out by 
the manufacturer is in a sense mislead¬ 
ing in saying butter made by that pro¬ 
cess only costs four cents a pound. I 
take a pound of butter, costing here in 
Norfolk 35 cents, and a pint of milk 
costing five cents, and in a few minutes 
it is converted or merged into two 
pounds of butter, which, therefore, costs 
20 cents a pound. Laurence waring. 
Virginia. 
R. N.-Y.—We grant that a machine 
somewhat like an egg beater will mix 
milk and butter together. We could do 
something of the same with a strong 
spoon. The mixture or merger will not 
be butter. The United States law recog¬ 
nizes a certain product containing not 
over 15 per cent of water as “butter.” 
In the mixture of butter and milk men¬ 
tioned there will be 50 per cent of water. 
To repeat what we said several months 
ago: “Such ‘butter’ may do to cheat 
the hired man or the guests at a cheap 
boarding house, but if anyone tried to 
sell it he would be liable to arrest un¬ 
der the Pure Food laws—and it would 
serve him right.” Mr. Waring does not 
pay 35 cents a pound for water—he pays 
it for butter fat. A pint (or pound) of 
milk contains 13.6 'ounces of water. 
When he mixes this with his butter Mr. 
Waring simply puts more water on his 
bread. That is all there is to it. 
FIGURES FOR THE HOTHOUSE LAMB. 
In making a comparison between the 
hothouse lamb business and ordinary 
sheep raising, I feel that my figures may 
be criticized, but it must be remembered 
that my breeding ewes are Delaine 
Merinos, and do not develop quite so 
quickly as some of the “coarse wool” 
breeds. The Delaines have their points, 
however, over other kinds, which I pre¬ 
sume makes it about an even thing as 
to breeds. In the first place I venture to 
assert that my ewes that raise hothouse 
lambs shear enough more wool to pay 
for any extra cost in keeping them over 
the cost of keeping ewes that have lambs 
in the Spring. A November lamb that 
goes to market in February, does not, 
with me, eat more than 1% bushel of 
grain, or, say, 50 quarts, and brings $10, 
$11 or $12, according to market and 
quality of lamb. On a flock of 50 lambs 
a net average of $9.50 is not half bad. 
A lamb that was born in April will, by 
the next 1st of April, eat at least four 
bushels of grain, or 130 quarts, and will 
shear about 10 pounds of wool, or $3 
worth, and weigh 80 pounds, at 7^ cents 
per pound, or $6, a total of $9. This I 
consider a good figure, one not often 
reached, for it is years since they have 
sold at $7.50 per 100, and sometimes 
wool is 17 cents per pound. Against 
this must be put the cost of pasturage 
and hay, also the labor and risk of car¬ 
ing for them for a year, as compared 
with 12 or 14 weeks for the hothouse 
lamb, and every producer of meat knows 
that the sooner one can get his product 
to market, just so much has he reduced 
the risk. The reader who is interested 
may balance the figures and draw his 
own conclusions. chas. c. perry. 
Rensselaer Co., N. Y. 
facts about a spring. 
It. C., Walton, A’. Y .— I have a spring 
of water 100 rods from house with 60 
feet fall. It will till a three-inch pipe at 
lowest level ever known. The pipe can 
he laid on nearly even grade. How much 
power ought this to give? I had thought 
I could use a three-inch pipe about half 
the way and two-inch the rest of the dis¬ 
tance. About how much fall will three- 
inch sewer pipe stand, to be safe in the 
first few rods? Is there any such thing 
THE RURAL NEW-YORKER 
known as a spring changing from soft water 
to hard or lime water? 
Ans.— It is not at all certain from 
the statement of R. C., when he says 
that the spring will fill a three-inch pipe 
at the lowest stage of water, that this 
would certainly be the case under a 40 
to 60- foot head. The long distance that 
the water would have to be carried and 
the great expense of 1,650 feet of three- 
inch pipe would make the small amount 
of power available too expensive to be 
practical as a source of power, as the 
effective horse-power would be less than 
one. It is difficult to lay sewer pipe so 
that it will carry water under any ma¬ 
terial pressure without a large leakage. 
There would be no danger from burst¬ 
ing the pipe. The difficulty comes from 
unavoidable leakage at the joints. 
Springs that fluctuate very greatly in 
the amount of water which they carry 
at different seasons of the year arc 
very likely to carry softer water when 
the spring is flowing its greatest vol¬ 
ume, as then the rain and snow water 
are a shorter time in contact with soil 
and have less time to become charged 
with lime and other materials dissolved 
from the beds through which they flow. 
_F. H. KING. 
A BANK CELLAR FOR VEGETABLES. 
E. A. New Canaan, Conn .—We wish 
to build a bank cellar for vegetables and 
fruit about 30 by 40 feet. Which is the 
cheaper, cement or stone? We have both 
sand and stone handy. What is the best 
way to support the roof? What is the 
best system of ventilation? Please give 
suggestions in a general way. 
Ans.— If stone such as lay readily 
into the wall are available, it would 
probably be cheapest to build the walls 
of stone laid in mortar. A self-support¬ 
ing roof entirely of concrete, over a 
width of 30 feet, would be pretty ex¬ 
pensive, as considerable reinforcing iron 
would be required, and expensive forms 
for building. If two rows of bins with 
an alley-way between are desired, the 
cheapest roof could be made by setting 
two rows of posts at the proper distance 
apart to form the alley-way and sides 
of the bins, covering these with a plate, 
and then use two by six rafters set 18 
inches apart, giving the roof a pitch of 
about two feet, covering the rafters with 
roof-boards and these with No. 26 
galvanized iron. The iron can be pur¬ 
chased in sheets eight feet long and 
laid quickly, overlapping the edges, 
nailing closely and soldering the seams 
and nailheads, so as to make the roof 
water-tight, carrying the ends of the 
galvanized iron sheets beyond the ends 
of the rafters, so as to cut off all con¬ 
tact of soil with the wood. The roof 
may then be covered with 12 to 18 
inches of earth to give the necessary 
warmth and protection against frost. 
With proper ventilation, the wood would 
be safe against decay, and the cellar 
would be warm and the roof much 
cheaper than solid concrete, strong 
enough to carry an earth protection 
against frost. 
To provide for ventilation, two gal¬ 
vanized iron pipes 10 inches in diameter, 
provided with weather caps, should be 
inserted through the ridge of the roof, 
rising two feet above it and projecting 
far enough below so that dampers may 
be inserted in each to regulate the 
amount of air movement. The entrance 
end of the cellar should be provided 
with an entrance hallway at least four 
feet long, with closely fitting doors at 
each end. _ f. h. king. 
™ AN ONEIDA COUNTY, N. Y., TOWN. 
The town of Vienna is in the western 
part of Oneida County, N. Y., and is 
bounded by large streams, and for eight 
miles on the south by the waters of Oneida 
Lake, at the head of which is located Sylvan 
Beach, a Summer “watering place,” and 
one of the best bathing places in the State. 
Only about one-third of this town is suit¬ 
able for dairying, as the northern part is 
quite hilly and light sandy soil, and should 
never have had an acre burned over or 
cleared for farming purposes. This is a 
dairy section, the milk made into 60-pound 
American cheese, although some small fac¬ 
tories make 30-pound cheese, no other kind 
of cheese being made in town. Milk sta¬ 
tion promoters have been working this sec¬ 
tion for four years, but the farmers, as a 
general rule, are not willing to throw up 
the factory for anything which has been of¬ 
fered yet. Milk is delivered at factory 
once a day, and take whey for hogs on re¬ 
turn. Patrons receive their pay every sec¬ 
ond sale. It is more difficult to describe the 
cows, as 99 one-hundredths are grade Hol- 
stoins. Some of these are from Devon and 
Guernsey, bred to a registered Holstein 
bull. The farmers, as a rule, are improving 
their herds; the herd is kept good by rais¬ 
ing their own or buying calves, and the re¬ 
mainder are fattened for the New York mar¬ 
ket. A greater number of cows might be 
kept, but for the shipping of about 100 cars 
of hay annually. Farmers are not. satisfied 
with the way business at present is con¬ 
ducted. We cannot put a price on anything 
which we have to sell or buy; others set 
the price on our cheese and potatoes. If the 
people who are so ready to boycott meat 
would turn to eating potatoes, perhaps buy¬ 
ers would offer farmers more than 25 or 30 
cents per bushel, as they now are. What 1 
can farmers expecl so long as the grafting 
and bribing is being done? The farmers 
haven’t the money to buy legislators, if they 
were so minded, judging from what we read. 
Other interests are taken care of. but the 
country people are no; united to the extent 
that they can bring to bear the moral in¬ 
fluence. which they otherwise could. If 1 
Congress would prohibit the manufacture of 
oleomargarine and all other imitations of 
dairy products, the dairy farmer could own 
the farm he works on shares, and then, 
there would be no abandoned farms. 
Oneida Co., N. Y. b. d. h. 
Cleaning Chimneys. —Tell A. W. S., page 
230, a good way to clean the soot out of 
his chimney is to send a man to the top 
with 75 feet of small rope, two or three 
bran sacks and a small rock or other weight. 
Tie the weight to one end of the line and 
lower it down inside the chimney to the 
lower “receiver” (store-pipe hole) or 
“clean-out.” if there is one in the base¬ 
ment; then tie the sacks in the middle of 
the line, making a bunch of them that will 
fit the chimney loosely, holding his end of 
the line while you pull the bunch down 
through the chimney. Then let him pull it: 
up again. By pulling it up and down a 
few times you will have a clean chimney. 
Of course, that will not take out much of 
the old mortar that collected in the crooks 
of the chimney, but it will take out much 
of the soot that settles there. a. c. b. g. 
Durham, Maine. 
This 
is the trade¬ 
mark which is 
found on every 
bottle of the 
genuine 
Scott’s Emulsion 
the standard Cod Liver Oil 
preparation of the world. 
Nothing equals it to build up 
the weak and wasted bodies 
Of yOUng and Old. All Druggists 
Send 10c. t name of paper and this ad. for our 
beautiful Savings Bank and Child’s Sketch- 
Book. Each bank con tains a Good Luck Penny. 
SCOTT & BOWNE, 409 Pearl St., N. Y. 
When you write advertisers mention the 
I!. N.-Y. and you'll get a quick reply and 
“a square deal.” See guarantee 
DE LAVAL 
CREAM 
Separators 
ARE NOT ONLY THE 
BEST 
but the cheapest 
in proportion to 
actual capacity 
and actual life of 
the machines. 
They are in a 
class by them¬ 
selves._ 
The separator that 98% 
of the creamerymen use 
send for a caraLOGCE. 
The De Laval Separator Ga. 
185-167 BROAOWAY 
NEW YORK 
42 E. MADISON ST. 
CHICAGO 
178-177 WILLIAM 6T. 
MONTREAL 
14 & 16 PRINCESS ST. 
WINNIPEG 
DRUMM & 8ACRAMENTO ST8 1016 WESTERN AVE. 
SAN FRANCISCO SEATTLE 
HARRIS 
STEEL CHAIN HANGING 
WOODLINED 
STANCHIONS 
and SANITARY PIPE STALLS 
make the most sanitary, strongest 
and neatest appearing barn equip¬ 
ment. Send for descriptive circu¬ 
lars and get our prices before yon 
equip your barn. 
The Harris Mfg. Co. 
Box 552, Salem Ohio 
The 
Sterilac 
Dairy Pail 
Assures Clean Milk 
It is entirely different from ordinary strainer p?.i;s 
which catch the milk and (ailing dirt on the same c! ch. 
In tlie Sterilac Pail the dirt falls on a separr.fi :: 
while only the milk falls on the strainer. Thus the 
milk cannot dissolve the dirt and carry the bacteria in 
solution into the pail. 
Thus the Sterilac Pail does away with the worst of 
hot weather milk troubles—danger of souring—because 
clean milk keeps sweet much longer than dirty milk. 
Straining out dirt simply makes milk look cleaner, 
lit cannot make the milk sanitary. The only possible 
way to prevent pollution is never to let the dirt and milk 
come together. Repeated tests show that this is the action 
of the Sterilac Pail. 
The Sterilac Dairy Pail is easily kept clean and will out¬ 
wear three ordinary paiis. It offers an effective and inexpensive 
method of producing milk that meets the approval of both 
dealers and consumer. 
We want you to prove to your own satisfaction what this pail can 
do to aid you in producing wholesome milk and we ask you to 
Try the Sterilac Pail at our Expense 
We will send you a pail, delivery paid. Try it for 10 days. If you like it send us the price, 
$2.50. If for any reason you don’t want it. return it collect. 
Write us that you accept this offer and the pail will be sent. 
STERILAC CO., 5 Merchants Row, BOSTON, MASS. 
Modern Sanitary Milk Apparatus of All Kinds 
