1010. 
THE RURAL NEW-YORKER 
nor 
MILK. 
The New York Exchange price of milk 
is $1.91 per 40-quart can, netting four 
cents per quart to shippers in 26-eent 
freight zone who have no local station 
charges. There are four freight zones for 
milk hauled to New York, viz. : 23, 20, 29 
and 32 cents per 40-quart can. Very little 
milk is now received from the 23-cent zone, 
which covers the territory within 40 miles 
of New York. The 26-cent zone covers 
the next 60 miles and the 29-cent zone the 
next 90 miles. Points beyond this are in 
the 32-cent zone. 
The special Winter dairy course at Cor¬ 
nell University begins November 29. It is 
filling up rapidly and will probably be 
crowded at the opening. It will give any 
young man or woman an opportunity to 
study dairying as a science. 
It. W. Redman, State Dairy Instructor of 
Maine, tells Maine farmers: “Dairymen 
who are weighing the milk from each cow 
every day find that their returns are much 
larger than formerly when they followed 
the old custom of guessing at the amount 
in the pail, froth and all.” Of course, he 
does not mean that weighing milk is the 
same thing as feeding grain, but the weigh¬ 
ing brings a man face to face with the 
facts and the robber cows and a good look 
at them is enough for most men. 
Most of the farmers peddle their milk 
from September to June at about eight 
cents per quart, while during the Summer 
months they sell what cream they can to 
the local markets for ice cream, etc., and 
ship the rest to the creameries. We have 
a new creamery here in Lawrence just com¬ 
mencing to do business, and it is expected 
to handle all the milk in this locality. The 
State University is located here and the 
local market for milk is good. ' Cream sells 
at 60 cents per gallon. A great many 
farmers are in the dairy business. 
Lawrence, Kans. B. K. 
The retail price of milk in Shawnee at 
present is 10 cents a quart, or 12 quart 
tickets for a dollar when you buy in ad¬ 
vance. There is no wholesale milk market 
here, but the hotels and restaurants take 
considerable at 25 to 30 cents per gallon. 
The demand is not supplied and from indi¬ 
cations will not be for some time. Few 
farmers sell milk, milk production being 
almost entirely in the hands of dairymen, 
who do not do a general farming business. 
Dairy cows range in price from $35 to $100, 
depending on quality; not many for sale. I 
think the outlook for dairy farming here 
is good, the farmers are beginning to show 
quite an interest in the business. 
Shawnee, Okla. g. a. w. 
As this country is within 14 miles of 
Johnstown, with a population of 55,000, 
and suburbs of 25,000, the people mostly 
retail all produce that is raised on the 
farms. The roads have been made fine the 
last Summer. The milk is about all whole¬ 
saled ; through the Summer they received 
13 cents per gallon. The consumer pays 24 
cents per gallon, or five gallons or mobe at 
20 cents per gallon. Now the farmer re¬ 
ceives 16 cents per gallon; the consumer 
pays 32 cents. They are promised 22 
cents for the Winter months. The con¬ 
sumer will have to pay 40 cents per gal¬ 
lon. Out of this received from dairy com¬ 
panies the farmer has transportation of 
one and a half cents per gallon to pay. 
Quite a lot have quit the milk shipping. 
They churn and sell their buttermilk at 
20 cents per gallon to hotels, dairy lunch 
counters and private families, as water has 
to be boiled for drinking mostly through 
the Summer in Johnstown. M. m. l. 
Clyde, Pa. 
In the smaller towns in this part of the 
country milk is, for the most part, peddled 
by the producers. The price ranges from 
seven to 10 cents per quart, in different 
localities. In Portland, our only large city, 
it is sold both by farmers themselves and 
by dealers. The retail price has been eight 
cents per quart, but on October 1 was ad¬ 
vanced to 10 cents per quart. Farmers 
from many points near Portland ship in 
milk to the dealers, receiving pay, generally, 
by the hundred pounds. The milk is ex¬ 
pected to test 3% to 4% per cent, butter 
fat. Farmers in this section were receiv¬ 
ing, prior to October 1, $2 per 100 pounds, 
f. o. b. shipping point. On October 1 price 
was generally advanced to $2.10 per 100 
pounds. In addition to the whole milk 
that is shipped, a great deal is separated 
on the farms and the cream shipped to 
creameries in Portland aud other towns, 
either to be made into butter (sour cream) 
or used in retail trade for table use or 
made into ice cream, of which there are 
large quantities used. Cream prices, of 
course, vary with the price of butter. The 
price of sour cream, per pound butter fat, 
f. o. b. shipping point, is usually about 
equal to the wholesale price of butter. The 
price of sweet cream ranges from six to 10 
cents above sour cream. At present butter 
is quoted 36 and 37% per pound iri 
squares (one or two pounds), and sour 
cream brings 36 cents per pound butter 
fat, f. o. b. shipping point; sweet cream, 
45 cents. In addition, we have a number 
of condensed milk factories, whose prices 
for whole milk usually x’ange from 10 to 
20 cents per 100 pouuds above what the 
same milk would be worth for butter. We 
have a dairy inspection law, enacted by 
the last Legislature, session of 1909, and 
most of the milk of the State is fairly 
clean, though there are not nearly enough 
inspectors to attend to the work properly. 
The City of Portland is requiring that the 
tuberculin tost be applied to all cows fur¬ 
nishing milk to the city, and considerable 
testing is being done. Considerable tuber¬ 
culosis has been found in dairies near the 
city, but out in rural districts there is 
but little of it. A. T. BUXTON. 
Oregon. 
EXPORT OF CREAM FROM JCANADA TO 
THE UNITED STATES. 
The following extracts from the Report 
of the Dairy and Cold Storage Commis¬ 
sioner, Ottawa, for the fiscal year ending 
March 31, 1910, will be found a concise 
explanation of and reason for this trade: 
“In the recent adjustment of the United 
States tariff the duty ou cream was re¬ 
duced from two cents a pound to five cents 
a gallon, and the duty on butter remains as 
it was, at six cents per pound. The duty 
on very rich cream amounts to about one 
and a quarter cents per pound of butter. 
With the price of butter in the United 
States four or five cents a pound higher 
than it is in Canada, there is a consider¬ 
able margin for profit. In some cases the 
United States importers have dealt only 
with the factories, where the milk is re¬ 
ceived in the usual way, and the cream 
separated from it. In other localities they 
have been dealing with the farmers direct, 
thus depriving the factory of its patronage. 
On the whole, the trade is not a desirable 
one from the Canadian standpoint. The 
individual producer who receives a higher 
return for his milk than he could get for 
it were it made into butter or cheese on 
this side, will be satisfied as long as that 
condition continues, but the moment that 
a change in prices makes the triple un¬ 
profitable the market will be gone and the 
disorganization of the cheese factories and 
creameries will then be seriously felt. The 
total amount of cream exported during che 
year ending March 31, 1910, was 2,362,221 
pounds, valued at $220,446. As the cream 
is made very rich, this quantity represents 
over 1,000.000 pounds of butter.” 
This trade, I believe, is confined to the 
southern countries of Quebec, where from 
80 to 100 creameries, as well as some in¬ 
dividual producers, are selling their product 
to parties in the United States. Since the 
estimated total value, including home con¬ 
sumption of dairy production in Canada 
for the year 1907 was $9S,000,000, this 
cream trade with the United States is of 
small importance to the country as a 
whole, and its effects upon the markets of 
the United States must be insignificant. 
Figures for the present year, when com¬ 
piled, will probably show, however, that 
the export of cream this season is consid¬ 
erably more than last. The cream is made 
into butter at points in northern Vermont, 
such as St. Albans, Enosluirg Falls, West 
Berkshire, Sheldon and Richford. It is 
mostly shipped by express, so cannot easily 
escape the United States customs. At any 
rate, the tariff is so small that there would 
be little inducement to smuggle. 
C. s. M. 
Mill for Poultry Feed. 
I have raised about 20 barrels of man¬ 
gel beets, which I wish to grind up in 
coarse pulp for my Indian Runner ducks, 
putting a little bran and Indian meal in 
it. I also have 20 or more barrels of 
stale bread. What I want is a cheap 
mill, to grind roots and the same mill, with 
different cutters, to grind the bread so that 
I can mix it with bran, oats and Indian 
meal to feed as dry mash to my chickens. 
h. c. F. 
R. N.-Y.—Does anyone know of a mill 
that will grind both roots and dry bread ? 
Paralysis. 
I have a young pig weighing about 50 
pounds. It cannot get up, has lost the use 
of its hind legs and seems to be very sore 
across the back. He eats all right, but can¬ 
not get up. His pen is clean, the house has 
a board iloor with good hay for bedding. 
I enlarged the pen two days before he be¬ 
came so. There is some oak brush in it 
for shade. I have been feeding hominy 
meal, four quarts per day, wheat middlings, 
four quarts per day, mixed. c. s. 
Connecticut. 
If the pig is in good flesh it may be 
slaughtered for meat. This form of paraly¬ 
sis comes from overfeeding and lack of ex¬ 
ercise, and is associated with‘rickets. Had 
the pig had free range and been given 
mixed rations in moderate quantities it 
would not have “gone down behind.” Treat¬ 
ment would not be likely to prove profit¬ 
able. a. s. A. 
Buy the Stove Thht 
Saves You Money 
Ilalf of every ton of coal you burn in ordinary stoves 
is misted. 
Most of the heat goes up the chimney; there are 
lumps of coal in the ashes, largo clinkers" in the grate, 
half-burned cinders in tho ash-pit. 
You’re not getting all the heat you pay for. You're 
using twice as much fuel as you should. 
By a unique system of draft regulation. Control 
Ranges will cut your fuel bill in hco. 
You can burn hard coal or soft coal, wood or coke, 
and tho results are the same. 
Use coal and look at the ashes ; no lumps, no cinders , 
no clinkers. 
Use wood, and you’ll find only a handful of fine, pow¬ 
dery ashes. Everything burnable has been consumed. 
You get twice the heat at half the cost. 
Save the Heat Until You Are Ready 
To Use It 
Not one particle of fuel is wasted. Fire may he held 
21 to 30 hours and heat saved until you want to use it. 
Open a damper and a Hood of hot air will travel over, 
under and bach of the oven—and the stove is ready for 
baking. 
Turn another damper and a glow of warmth will fill 
the kitchen and heat the room on the coldest day. 
Hut the superiority of Control Ranges doesn't stop 
with fuel economy. It only begins there. 
The Control is a Wonderful Baker 
“ Other ranges are unreliable bakers. One side of the 
oven gets hotter than the others. You can’t depend on 
them. They vary from day to day. Sometimes they 
bake too “slow”—other times too “quick.” 
But not so with the Control. 
The oven is enveloped by intensely hot currents as 
soon as you light the lire. The top becomes as hot as 
the bottom, one side as hot as the other. 
It is this even flow of heat that makes good baking 
possible. It is this perfect distribution of heat that 
gives that golden, tempting brown to bakings and roasts. 
Read Our Ironclad Guarantee 
Control Ranges are backed by a year’s guarantee that's 
just as good asa government bond. But before you decide 
to keep the range, try it for 30 days; if itdoesn’t stive from 
30 to CO per cent of yourfuel bill—every cent of money paid 
on the stove will bo refunded without question or quibble. 
Before you decide on any range, ask your dealer to show 
you the Control. If he is not supplied, write us. We sell 
direct where dealers do not handle Control Ranges. Write 
for our latest booklet G, winch tells you how to make 
one scuttle of coal do the work of two. 
ALBANY FOUNDRY CO. Albany, N. Y. 
Missy of the Glen 
18390, Adv. R. 936. 
Produced 14591.70 lbs. of Milk, 
954.76 lbs. of Butter Fat. 
TV/TISSY of the Glen is a Guernsey cow—4% 
years old at the beginning of her test. Her 
daily ration included 3 to 5 lbs. of Dried Beet 
Pulp. 
She was bred at Glen Farm, owned by Mr. 
H. A. C. Taylor. Newport, R. I.—and has been 
raised and developed at the farm. Her sire and 
dam are both advanced Register animals aud 
noted prize winners. 
Here Are Two 
of the Greatest 
Milk Producers On Earth 
T HESE prize winners have most remarkable records. Age for age they 
excel any other similar cows in the world. Not only in milk produc¬ 
tion and butter fat records but physically as well. Health in the 
long run is the most valuable for it assures just so much net profit annually 
for a longer period of years. You can count on your income. 
These two animals are fed Dried Beet Pulp regularly like thousands and thousands 
of other cows on American farms that are establishing big milk production records. Far¬ 
mers all over are experiencing the same beneficial results. Milk is flowing freer which 
means more clear money—net profit—that can be tucked away in the bank. 
You can do the same with your herd. We’ll prove absolutely that our feed will in¬ 
crease your milk supply in a week and put your cattle in finer condition. We know this 
so well and are so positive of it that we will take any cow you pick and 
Feed Her For Three Weeks On 
Dolly Dimple 
19144, Adv. R. 628. 
Produced 18458.8 lbs. of Milk, 
906.89 lbs. Butter Fat. 
TROLLY DIMPLE is a Guernsey cow-3% 
years old at the beginning of her test. 
During her test year her ration included 2537 
lbs. of Dried Beet Pulp and she produced 
18458.8 lbs. of milk, which is the highest 
record known for Guernsey of this age. Her 
butter fat record was 906.89 ibs„ which is 
equivalent to 1058 lbs. of butter. 
She is the property of F. Lothrop Ames of 
Langwater Farms, North Easton, Mass., where 
they breed and sell thc“Langwater Guernseys.’* 
At Our Risk 
Of course the cow must be able to give milk. 
That’s all we insist on. Give us the cow that’s a 
little shaky or weak in the knees and producing poorly 
and we’ll put her on the way to be the prize of your 
farm. In one week we’ll show an actual increase. 
You do the judging. Weigh the milk before starting 
on your proposition and weigh it after and you’ll see 
the difference on the scale. You take no chance 
whatever. All you have to do is the milking and 
the weighing. 
Dried Beet Pulp is none other than our native 
Sugar Beet with most of the sugar and water extract¬ 
ed. All the tender nutritious vegetable tissues of the 
beet are retained. No adulteration—no fillers. It’s a 
genuine vegetable food, being just as succulent and 
palatable as your June pasture. Cows thrive wonder¬ 
fully if fed regularly with a Dried Beet pulp ration. 
They gobble it up with eagerness 
Here’s The Way To Get 
New Big Profits Right Away 
Go to your dealer, show him this advertisement, tell him you want 
to try a sack of Dried Beet Pulp at our risk. Don’t take ‘ no” for an 
answer; you are entitled to get what you want. Here is our propo¬ 
sition; it envolves no risk for you or the dealer. 
We will ship your dealer (if he does not already carry it in stock) 
500 lbs. Dried Beet Pulp so that you can try it. If after you have fed 
one sack, the cow you selected has not increased her milk production,we 
authorize the dealer to return you in full your purchase price, and we 
will in turn refund to the dealer. The decision in the matter will rest 
entirely with you; your dealings will be with the man you know and 
with whom you trade. 
To dealers everywhere east of the Mississippi River 
except in states of Wisconsin and Michigan: You are author¬ 
ized to sell to any dairyman who will agree to give the feed a fair honest 
trial, one sack of our Dried Beet Pulp and to guarantee to refund the 
purchase price if after the dairyman has fed it to one cow for three 
weeks the cow has not increased her milk production; we will reimburse 
you for your expenditure. If you do not carry Dried Beet Pulp in 
stock, write us quickly for our trial offer of 500 lbs. Please mention 
this paper. 
Add Dried Beet Pulp to the ration that is being 
fed on your farm now and inside of a week each one 
of your cows will be giving more milk. Your cows 
will look better and act better. They’ll have more 
spirit and a brighter eye. It will condition your 
cattle and keep them primed. It’s nourishing and 
builds up their entire system, regulating bowels and 
kidneys. It prevents garget, lengthens the milk pro¬ 
ducing period. Stop feeding on exclusively heavy 
grain ration, lighthen it up by adding the bulky, suc¬ 
culent, palatable Dried Beet Pulp. 
All live dealers should carry Dried Beet Pulp. If yours does not, 
send us his name and we’ll see that he has it quickly. Act now. Send 
today for our booklet “Feeding for Larger Profits.” 
The Larrowe Milling Company 
■607 Ford Bldg. Detroit, Michigan 
