194 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and a 
"square deal.” See guarantee editorial page. 
Change bitter but¬ 
ter to better butter 
W h e t h e r 
you make your 
own butter or 
have it made at 
the creamery, 
you know that 
bitter-tasting 
salt is bound to 
affect the flavor 
of the butter. 
And the price 
you get for the 
butter depends 
mainly on its flavor. 
It’s easy to prove whether the 
salt you are using is bitter or not. 
Test it thus: Make a little brine. 
If the brine tastes bitter—change to 
Worcester Salt. 
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Salt leaves no hit- 
JVorcester 
ter taste. 
It is always sweet and savory. 
More —its pure, uniform crystals 
work into the butter evenly, making 
“mottling” impossible to occur. 
For better butter-flavor and bet¬ 
ter butter-prices, see that the salt 
used is always 
WORCESTER 
SALT 
The Salt with the Savor 
For dairy use, Worcester Salt is 
put up in 28, 50 and 56 pound bags. 
The bags are made of the best qual¬ 
ity of Irish linen. Good grocers 
everywhere sell Worcester Salt. 
Get a bag. 
Write for the Worcester Cook 
Book. It contains recipes for all 
kinds of savory dishes. Prepared by 
Mrs. Janet McKenzie Hill, editor 
of the Boston Cooking School 
Magazine. Free on request. 
Worcester Salt Company 
Largest Producers of High Grade Salt in the IVorld 
New York 
can resist the Hercules. 
Doubles land value—enables 
/ou to make 51200.00 on 40 acres 
the first year after stumps are 
lout—and £750.00 in crops 
\ every year after. Get the 
[proof. Why not 
Write Us Now 
t Book tells all the 
„facts—shows many 
photos and letters 
from owners—tells all 
about the many Her¬ 
cules features. We'll 
also quote you a special money-saving price 
proposition that •will interest von. Address 
HERCULES MFG. CO. 1 30 22d St., Ccntorvtlle, Iowa 
Milne's Stump 
and Tree Puller 
clears a two-acrc circle with one sitting—pulls stumps, 
green trees and hedges quick and easy. You can 
pull trees faster than you can cut them down, 
leaving the land clear for cultivation. 
All Steel Combination Stump Puller 
Unbreakable—handy—rapid—powerful. The only ma¬ 
chine on the market that can be set either stump- 
anchored or self-anchored. Double, Triple and Quad¬ 
ruple Attachments. Also Rotary Power Attachment 
for sawing, grinding, etc. Write for free catalogue. 
MILNE MFG. CO., 860 Ninth St., Monmouth, III. 
T Id PC RURAL 
SILO TALKS. 
Black Ash for Silo. 
I am planning to build a silo, and 
would like your advice on a few points 
before building it. I have the timber 
on my place for lumber to build. Would 
Black ash answer for this purpose, and 
will one-half-inch boards with a layer of 
tar paper between be as good as one 
inch matched boards to ceil inside of 
silo? w. f. s. 
Jefferson, O. 
From the inquiry, I am a little in 
doubt whether the silo, frame and all, is 
to be built from Black ash lumber, or 
just ash flooring for the inside lining to 
face against the silage. As to the use 
of ash for the frame, there can be no 
objection; but for the inside facing 
would ash be as good as to procure Geor¬ 
gia or pitch pine flooring, and be sure 
about it? If the ash were used, I would 
not double board it, with paper between, 
but matched; and be sure it is well sea¬ 
soned, and when on, give it a thorough 
painting inside with gas tar and gasoline 
enough in it to spread freely, and pene¬ 
trate the flooring, and fill into the match¬ 
ing. This will prevent the moisture of 
the silage penetrating the wood, and as 
the boards would then be kept free from 
moisture ou the outside the lining should 
keep free from decay a long time. The 
usual plan about here, whatever kind of 
lumber goes into the frame, is to use 
Georgia pine for the inside work, and if 
free of sap, it lasts for years. One of 
my silos built 24 years ago, but lined up 
inside with conmiou White pine, and 
thoroughly painted with gas tar and 
gasoline, is apparently as sound as ever. 
Where Georgia pine is used, no one 
paints them, as the pitch makes them 
moisture-proof. This you could do, put 
ou the ash flooring, and if at the end of 
a few years it did show signs of decay, 
you could quickly ceil on over it and 
then you would be trouble-free for years. 
JOHN GOI T LD. 
Best Wooden Form. 
Which is the more advisable silo to 
build, a wooden one or one built 
of glazed or vitrified blocks? If of wood 
what style is the best? r. d. a. 
Cayuga Co., N. Y. 
It is an even toss-up which style of 
silo to build, wood or glazed blocks, which 
are I suppose hollow vitrified brick with 
interlocking joints. If one builds of 
can clear an acre or more 
? F of stumps a day. No stumps 
CORNER OF SQUARE SILO. 
blocks, is sure of the foundation not settl¬ 
ing, the bricks laid up in best cement, 
and well protected with plenty of rein¬ 
forcing hoops laid in the bedding cement, 
he has a silo of great value, but the his¬ 
tory of such silos about here is not wholly 
devoid of bad results of toppling, crack¬ 
ing. etc., and all because of bad founda¬ 
tions, and no use of reinforcing hoops. 
If you build of wood, the kinds from 
which you may select are without num¬ 
ber. In this section of silos and much 
new silo building, it is to be noticed that 
for the past two years there has been 
about a total return to the square wooden 
silo with horizontal girths, and lined up 
inside with Georgia pine flooring, three- 
inch widths, finished up outside as the 
owner desires. Six of these—all very 
large ones—were built in sight of the 
writer’s home last Summer; in fact, two- 
thirds of all have been built that way 
from the start. Asked why he built that 
way now the farmer replies: ‘‘They do 
not crack, or fall down, hoops do not 
loosen, and lot the silo collapse; they 
are always ready to fill, they are durable 
and they keep silage with the best, and 
then, I can put in my own farm timber 
at first cost.” Whatever plan settled 
upon, if of tile, be sure of foundation, 
and insist on reinforcing hoops in plenty. 
If a stave silo, be sure that it will hold 
as many tons as represented, and if a 
square one, have plenty of girths. If set 
on a self-drained foundation, do not 
cement the floor, save a strip a foot 
wide up against the inside wall. j. g. 
NEW-YORKER 
TEN COWS AND A LIVING. 
Can a living be made by keeping 10 
cows, buying all grain and fodder, doing 
all the work myself, and selling the milk 
at eight cents per quart in Summer and 
nine cents in Winter? Or is it more 
profitable to buy a cheap farm and sell 
milk at a creamery at about 3% cents 
per quart in Vermont? IIow many quarts 
of milk are there in a hundred pounds 
weight? c. j. L. 
Massachusetts. 
As a naked proposition, and without 
considering the thousand and one “ifs” 
concerned, I should say that a fair living 
might be made from 10 cows whose milk 
could be sold at eight and nine cents per 
quart, if the owner could do all the work 
connected with the business, even though 
all of the feed were purchased. The 
margin would not be large, however, and 
might easily be turned from profit to loss 
by a little ‘'bad luck.” In comparison 
with buying a cheap Vermont farm and 
selling milk at 3% cents per quart, I 
should consider it a sure road to opulence. 
Your experiment station at Amherst, 
after a six-year study of their herd of 
grade Jerseys, giving better than G,000 
pounds of milk each, per year, has con¬ 
cluded that it costs practically 5[/> cents 
per quart to produce milk iu ’Massa¬ 
chusetts. You could hardly hope to pro¬ 
duce it any cheaper and buy all your 
feed. This amount allows $35 per year 
for labor in caring for each cow, or $350 
for 10 cows. Now this $350 is a nice 
little start toward the living expenses 
of a family, and is so much to the good. 
Granting that you can get together 10 
cows, giving 60.000 pounds of milk 
yearly (and this means a herd above the 
average in quality), and that you can 
sell this milk (26,666 quarts) at an aver¬ 
age price of S 1 /^ cents per quart, you 
will have $S00 to pay the cost of selling 
your product and furnish your profit. If 
it cost you nothing to sell your milk, you 
would have a yearly income from those 
cows of $1,150, but as it is, you will 
have to subtract from this sum the cost 
of delivering the milk to your customers, 
and the losses from poor accounts, etc. 
It seems to me that the cost of deliver- 
hardly be less than $1 per day. 
with unavoidable losses, would 
amount to at least $500 per 
year. Deducting this from the $1,150, 
you would have $650 per year for your 
"living.” This can hardly 
an attractive proposition, 
not care to be responsible 
ing anyone to undertake it. 
it, at least you should talk 
dairymen on the ground 
estimate of its practicability. 
A quart of milk weighs 2.15 pounds, 
though 2.25 pounds is often used to al¬ 
low for shrinkage in handling. A hun¬ 
dred pounds of milk is equivalent, there¬ 
fore, to 46 Y 2 quarts. m. b. d. 
ing could 
and this, 
probably 
be considered 
and I should 
for encourag- 
Before doing 
with practical 
and get their 
LIVE STOCK THAT FAYS NO DIVIDENDS 
It is said that "a poor man will have 
one dog, a very poor man two and an 
almighty poor man three or more.” This 
may not be literally true, but I have 
noticed that the thriftiest farmers keep 
the fewest dogs. An untrained dog ou 
the farm, invariably makes more steps 
than he saves, and most dogs kept on the 
farm are untrained. Few farmers know 
how to train a dog, and not many have 
the time to devote to the work. Only 
the man who deals in stock and handles 
it continually can train a dog and keep 
him in training to the extent that makes 
him useful. There may be isolated cases 
of well-trained and useful farm dogs, but 
they are the exceptions that prove the 
rule, and even in these rare cases, if 
the cost of dog. cost of keep, taxes and 
cost of time spent in training were taken 
into account the dog would be found to 
be the debtor. 
Some keep dogs as thief and burglar 
alarms. Their sagacity does not always 
enable them to distinguish friend from 
foe, and if savage, they are sometimes 
positively dangerous. Last Fall out in 
Jefferson Co., Kansas, a farmer was 
awakened at midnight by a great com¬ 
motion among liis hogs. lie knew by the 
sound that a dog was making the dis¬ 
turbance and grabbing a 16-shot repeat¬ 
ing rile, he ran out to the rescue. lie 
found a big white bulldog just dragging 
a hog out of the pen. He fired, and at 
the first shot happened to break the dog’s 
spine. The dog instantly turned on him 
and dragging his hind parts, attacked him 
was loose he 
t<> keep their 
fear the dog 
to the man 
February 7," 
savagely. The man kept backing away 
from him, all the time pumping lead into 
him till he had fired the whole 16 shots. 
By this time his son got there with a 
shotgun and killed the dog. They found 
that nearly all the little bullets had hit 
the dog, but none reached a vital part. 
During the whole battle the dog never 
once yelped or whined, but at every shot 
lie uttered a deep growl and lunged at 
the man to the full extent of his crippled 
condition. It was afterward learned that 
the owner lived five miles away, that the 
dog was a pedigreed bulldog that he had 
paid a big price for, and kept chained at 
the house because his wife was afraid to 
stay alone. The dog had broken his 
chain and as soon as the man found he 
telephoned to his neighbors 
children in the house for 
would kill them. He said 
who killed the dog. “He 
might have killed you too if you hadn’t 
happened to have disabled him at the 
first shot.” 
We sometimes hear fairy tales about 
dogs saving people, especially children, 
from drowning. Within a few miles of 
where I now live, a big strong collie 
drowned a little two-year-old girl by pull¬ 
ing her into a swift running ditch, and 
right in our own town another dog that 
was such an intolerable nuisance in the 
neighborhood that his owner had to keep 
him shut up in the barn, crippled his 
master’s wife for life. She had so much 
sympathy for the dog that she thought 
she’d lead him out and let him play at 
the end of a long rope. He soon tangled 
her up in the rope, threw her to the 
ground and fractured her knee and tore 
the ligaments loose, making her a bad 
cripple for life. She will never walk 
again, not even with the aid of crutches. 
A few years ago, two bird dogs— 
probably strays—killed one-half my 
breeding ewes—32—in one night. We 
killed one of the dogs the same day, and 
the other was killed a few days after¬ 
ward. The owners were never found. 
Three years later two purebred ‘’liepherd 
dogs—the breed that are supposed never 
to kill sheep—raided my flock three 
nights in succession. The third night I 
heard them at two o’clock and got right 
after them with my shotgun, killed one 
just at daylight and followed the other 
home. They had that night killed 11 
sheep for one of my neighbors, six for 
another and three for myself. The owners 
of these dogs paid $30 each for the work 
of their fine dogs, that one night. It is 
seldom such swift retribution overtakes 
the sheep-killing dogs. They are sneaks, 
and are seldom caught at their murderous 
work. 
The foregoing are only a few of the 
many counts to be made against the dog. 
I would not for a moment count the value 
of all the dogs in the universe against 
the suffering and death of one member 
of the human family from hydrophobia. 
It is natural for people to be fond of 
pets. It is au admit able trait, but it 
would be well if we could content our¬ 
selves with more useful and less costly 
and dangerous pets. e. p. snydeb. 
COTTAGE CHEESE. 
Will you give information about mak¬ 
ing cottage cheese, full directions if pos¬ 
sible? d. f. 
If you wish directions for making cot¬ 
tage cheese on a small scale for family 
use, the following method used by the 
cheese-maker ou this farm will probably 
be satisfactory—her cottage cheese is, 
anyway. Place a pan of soured skim- 
milk of any desired size over a vessel 
of boiling water upon the kitchen stove. 
Stir occasionally so that it will heat 
uniformly, and when the whey and 
curd have separated so that the latter 
will sink to the bottom of the pan, drain 
off the whey, or strain through a thin 
cloth to remove it, and season the curd 
left by adding salt, pepper, butter, and 
sweet cream, to taste. The sweet cream 
may be omitted if not at hand, but you 
will miss it in the cheese. Mix the 
seasoning in by hand and form the cheese 
into convenient-sized balls. If you de¬ 
sire to make cottage cheese on a com¬ 
mercial scale, it will pay you to send to 
the Experiment Station at Geneva, N. 
Y., for Bulletin No. 245. This bulletin 
is devoted to that subject, and gives full 
directions for the making and use of 
“starter,” and for the carrying out of the 
other necessary processes. M. b. d. 
