240 
MILKING MACHINE A SUCCESS. 
The milking machine is a success be¬ 
yond a question. There are about 30 
or 35 installations in Ashtabula County, 
Ohio. Dairymen agree the machine cuts 
milking cost more than In two, that the 
cows take kindly to the machine, and 
that it is a mechanical success in the 
hands of the average man. Three well- 
advertised machines are in use in this 
county and in the adjoining counties in 
Pennsylvania. In the territory tributary 
to Erie, Pa., thei’e are many installations. 
One dairyman, G. T. Carr, of the Edin- 
boro Lake Farm, said, should all the 
help leave the farm, he would, with the 
machine, be able to continue handling 
the dairy for considerable time. He uses 
four units, one cow the unit, and has 
milked over 50 cows in less than an hour 
and a quarter. lie declared the care of 
the machine was about the same as that 
of a cream separator. Parts were flushed, 
kept in brine water from the evening 
milking until the next morning. After 
the morning milking they were more care¬ 
fully cleansed, and once a week the ma¬ 
chine was carefully washed. The milk 
is more sanitary, and where low bacteria 
count is imperative, the milking machine 
meets requirements. 
Mr. Carr said he was formerly com¬ 
pelled to search for help, but now men 
came to the farm seeking employment. 
He declared the machine paid for itself 
the first year, and that the expert who 
installed the machine turned it over to 
him after the first milking. About six 
years ago, on the farm of Aaron Worth¬ 
ing, Hillsdale County, Mich., a milking 
machine was installed. Although much 
has been done to perfect the machine 
since that time, it was considered suc¬ 
cessful. The machine was later aband¬ 
oned, and I am informed it was due to 
hired help neglecting the units and al¬ 
lowing them to remain on the cow some¬ 
times a number of minutes after the cow 
had been milked. The plant is again in 
operation, and I am informed is doing 
very efficient service, although it is old 
style, with some improvements added. 
w. j. 
Care of Freshening Cow. 
What is the treatment for a cow a 
month or three weeks before calving in 
respect to housing, feeding and milking? 
Mass. L. A. E. 
A cow should be dry for a month or 
six weeks before calving, and during this 
time she should be comfortably housed, 
if the weather is cold, or allowed to run 
in pasture during the natural pasture 
season. If on good pasture, no grain 
food is needed, but if she is being barn 
fed, her rations should not materially dif¬ 
fer from those of a milch cow except that 
they may be somewhat lighter, say about 
six pounds of grain daily, and cornmeal 
or cottonseed meal should be sparingly 
fed, if at all. Ground oats, wheat bran, 
and wheat middlings are specially adapt¬ 
ed to the cow’s needs while dry. They 
furnish the elements needed for the grow¬ 
ing calf, and are sufficiently laxative in 
their nature for the good of the cow. 
Corn silage, roots, or other laxative foods 
are specially useful at this time, in the 
absence of pasture. Aside from good 
care, reasonable feeding, and possibly, in 
some instances, a laxative dose of lin¬ 
seed oil or Epsom salts just previous to 
calving, no special treatment is needed 
for a cow in calf in good health. 
M. B. D. 
Wanted—A Dog Law. 
Can you take up the problem of a good 
practical working dog law? I would like 
to keep sheep, but do not want to risk 
keeping them for dogs. Can you find the 
most practical working law now in use 
in any State or place? I think that if 
the same degree of good judgment was 
used in handling dogs that is used with 
other domestic animals the problem could 
be solved. In this State dog owners are 
taxed $1 for males and $3 for females; 
property holders generally pay, others 
not. Would not a license law be better 
than a tax law? Not many females are 
kept and I believe the males do much of 
the sheep-killing when away from home, 
and especially when gathered in packs. 
If all the dogs not kept especially for 
breeding were castrated as other animals 
are I believe they would stay at home 
much better, and there would be very 
THK RURAIv 
little sheep killing. This would also stop 
much of the indiscriminate breeding of 
worthless dogs. I would suggest a $1 
license for a castrated dog or a spayed 
female, and about $5 license for all 
others, country and city dogs to be han¬ 
dled under one law, as much of the sheep- 
killing is done by city and town dogs. 
I am writing to you for this as we get 
more practical results with The R. N.-Y. 
than anywhere else I know of. E. s. A. 
Michigan. 
R. N.-Y.—When you strike dog legis¬ 
lation you will find it hard to obtain 
practical results anywhere. There are 
men who think more of their dogs than 
they do of children, and they oppose any 
effort to suppress their pet nuisances. We 
will stir up the subject for discussion, 
but the dogs seem to have more political 
power than the women. 
NEW-VOKKER 
February 14, 
“Bulgarian Culture” for Buttermilk. 
1. What is Bulgarian culture and how 
can it be made? 2. How is the cultured 
buttermilk made? . H. D. s. 
McKee’s Rocks, Pa. 
The Bulgarian culture is a particular 
species or strain of the lactic-acid pro¬ 
ducing bacteria which was first brought 
into public notice in Bulgaria, where the 
people have used it for centuries in mak¬ 
ing a fermented milk similar to our but¬ 
termilk. The organism has the ability to 
produce much higher per cents of lactic 
acid than our native species, and in com¬ 
bination with certain other organisms 
produces a buttermilk of very high flavor. 
2. In answer to his second question, let 
me say that by “cultured buttermilk” is 
usually meant skim-milk which is soured 
by the action of definite bacteria cultures, 
the one most commonly used being the 
Bulgarian organism. It is usually made 
from skim-milk (sometimes with the ad¬ 
dition of 10 per cent whole milk) which 
is innoculated with the bacteria culture 
and allowed to sour. Sometimes the 
skim-milk is pasteurized before inocula¬ 
tion and sometimes used raw. For com¬ 
mercial purposes, the curdled milk is 
placed in a churn which is revolved a few 
times to break up the curd to give the 
fermented milk a smooth creamy texture. 
The Experiment Station of Urbana, Illi¬ 
nois, recently published a small circular 
on this subject. I believe it is Circular 
166. The Dairy Division at Washington 
also put out a bulletin on this subject a 
year or two ago, but I do not know the 
number of it. It can be had by writing 
to the Dairy Division. 
W. A. STOCKING, JR. 
“Now, my little boys,” asked a school 
teacher, “can any of you name a liquid 
that doesn’t freeze?” There was a mo¬ 
ment’s silence, and then a voice answered, 
“Please teacher, hot water!”—Melbourne 
Australian. 
Mrs. Heigho: “Old .Tonas Hardscrab¬ 
ble fell off the roof of his house while he 
wuz shingling it.” Mrs. Whyso: “Didn’t 
his wife feel awful?” Mrs. Heigho: 
“Awful is no name for it—he fell right 
into her bed of sweet peas.”—Houston 
Post. 
SAVE HALF Your 
Paint Bills 
By using INGERSOLL PAINT —proved 
best by 66 years’ use. It will please you. 
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Q.W. IngersoM, 246 Plymouth St., Brooklyn, N.Y. 
A Farmer’s Garden 
<111111 in null 11111111111 iiiiiiui ii 11 iiiiur iiiiiiiiiiiiiiiiiiimiiiiiiiiiii* 
Helps his wife to plan her table in busy times. Saves work ; 
and worry, saves buying so much meat, gives better satis- = 
faction to tlie help. A good garden will be almost impossi. 5 
ble in your busy life without proper tools. They cost little s 
and save much hard work. 
WHEEL HOES f 
AND DRILLS I 
IROHASE 
will sow, cultivate, ridge, furrow, etc., better than you can 
with old-fashioned tools and ten times quicker. A woman, 
boy or girl can do it. Can plant closer and work these hand 
tools while the horses rest. 38 combinations 
from which to choose at $2.50 to $12. One 
combined tool will do all of the work. 
Ask your .dealer to show them and 
write us for booklet, ‘‘Gardening 
With Modern Tools" and "Iron 
Age Farm and Garden News" 
both free. 
BATEMAN 
M’F’G CO. 
Bor 1022 
Crenloch, N. J. 
Use the Available 
Kind of Fertilizer 
For many crops all the available plant food 
that is needed is one grain to each pound of soil. 
When such a small quantity of food must do 
all the work for your crop, it is exceedingly 
important that what you put into the soil in the 
form of fertilizer shall be available —that it shall 
have not only the right quantity, but the right 
quality and right crop value. 
It has cost us forty years of experience to 
know how to mix the right kinds and the right 
quantities of ingredients for fertilizer. 
Bowker’s Fertilizers 
accomplish also the more difficult task of getting the right 
blending, the right solubility into a mixture which will 
run readily and freely from the farmer’s planter, and 
which will remain dry and drillable as well as efficient 
until used in die field. We make a brand to fit every 
crop need. 
Write and tell us what your crops are, and we will 
send you our illustrated catalogue. 
RHWlfFD FERTILIZER C 
DU W 43 Chatham Street, 1 
COMPANY 
, Boston, Mass. 
60 Trinity Place, New York. P. O. Box 805, Buffalo, N. Y. 
FERTILIZERS 
DO 
OVERFEED 
The Fertilizers that 
Fertilize 
We know that the materials en¬ 
tering into our various fertilizers 
contain nothing but those elements 
that long years of practical farming, 
together with skillful chemical investi¬ 
gation, have proven to be the very rich¬ 
est in plant nutriment obtainable. But 
we do not stop here; we treat these 
substances so that they are most easily L 
taken up by the growing plants. Yet V 
at the end of the growing season, ' 
WILCOX fertilization leaves the soil 
in much better condition than it was 
before. Send today for our book. 
The Wilcox Fertilizer Co- ^ 
Mystic, Conn. 
PRODUCE • 
NUTRITIOUS 1 
VEGETABLES 
S<* c ' 
THE MASTER KEY TO PERMANENT AGRICULTURE 
Phosphorus is so-called because it’s use gives largely increased yields of 
clover, alfalfa and other legumes, which secure nitrogen from 
the air. The acids formed by the decaying roots of these 
plants make available the potash which is abundant 
in most soils. Recorded experiments on all nor¬ 
mal soils in the Eastern and Middle West- 
ern states show greater profits from 
the use of phosphorus than .rYvt 0 '***' 
from any other element, -oh vrtw- .„ e v'-^ o> o>-- 
FEDERAL CHEMICAL COMPANY, 
Ground Rock Deparment COLUMBIA, TENN. 
or combination of 
elements. 
LIME 
FOR THE SOIL. “BEST ON EARTH " 
ABSOLUTELY GUARANTEED 
Litmus Paper for Testing, FREE 
INTERNATIONAL AGR’L CORP. 
CALEDONIA MARL BRANCH 
812 MARINE BANK BLDG., . . BUFFALO, N. Y. 
LIME CLUBS 
Farmers’LimeClubs 
obtain lime at whole¬ 
sale prices, We’ll 
tell you how to form 
a club. Write for 
particulars. (Wo ship Lime from 100 Mills) 
CALEDONIA CHEMICAL COMPANY Caledonia, New York 
FORSALE-Agricultural Lime 
selected forked lump lime, hulk, 9f>4 to 984 pure lime, 
$f).60; hydrated lime, paper sacks, $7.110 net ton 
car lots, delivered any point between Buffalo and 
New York on the main line of L. V., N. V. (!.. 
W. S.. .0- & W., 1)., L. & W., and Erie R, R. 
W. HALI.AKI) CO., liiiighaniton, N. Y. 
Harrlwnnri AqIiPQ Hest Fertilizer in Use. 
ndl UWUUU Asllco GEORGE STEVENS, Peterborou B h. Ont. 
Pure Canada UNLEACHED HARDWOOD ASHES 
“THE JOYNT BRAND.” 
The best, cheapest and most lasting fertilizer on 
earth. They are nature’s plant food to build up the 
land and restore it to its original fertility Potash, 
lame and Phos. Acid are contained in ashes. The 
potash is an active caustic potasli and the lime is a 
vegetable lime which is the purest and strongest 
form of lime. The Joynt Brand Ashes are the best 
by test. Prices-and information cheerfully given. 
Address JOHN JOYNT, Box 297, Lucknow, Ontario, CANADA 
When you write advertisers mention The 
Rural New-Yorker and you’ll get a quick 
reply and a ‘‘square deal.” See guarantee 
editorial page. :::::: 
