872 
THE RUKA L N EW-YORK EK 
June 27, 
A Trade in Small Cheese. 
I S it practical for a choose factory to 
make cheese in one or two-pound 
sizes? Do any of our American cheese 
makers put their product in one and 
two-pound sizes? The subject of manu¬ 
facturing one and two-pound cheese is 
soon to be laid before one of the nearby 
cooperative creameries, the idea being to 
make small-sized cheese that may be ad¬ 
vertised and sold through the parcel post. 
Can you give any advice? Do you think 
introduction and sale of foreign-style 
cheese, the soft kind, in tinfoil and glass 
jars, will interfere with the sale of small 
American cheeses? j. E. w. 
Watervliet, N. Y. 
I do not think anyone has been able 
to solve the pound cheese question satis¬ 
factorily. I spent considerable time my¬ 
self in an effort to get these small cheeses 
into dealers’ hands, but did not succeed. 
The main difficulty is, I think, so far 
as the regular standard Cheddar cheese 
is concerned, on account of the formation 
of such a large percentage of the cheese 
into rind. The present method of paraf¬ 
fining cheese when three to six days old 
partly at least does away with the 
trouble. If the consumer is not over 
fastidious he will not object to eating 
the rind as a part of the cheese. At the 
same time, a pound of cheese cut out of 
a 30 pound flat cheese will be more satis¬ 
factory than a pound pressed and cured 
independently, and another difficulty in 
the way is the fact that the margin which 
the grocer gets would probably make 
him a very sharp competitor as against 
independent or direct shipment. Further¬ 
more the enormous amount of detail work 
which would be a necessary part of direct 
shipment would I am afraid be a very 
great drawback to the business. It would 
cost two cents to send the bill and two 
cents to return the pay, together a pret¬ 
ty good profit on a pound of cheese. So 
far as manufacturing is concerned it can 
be done. I should think the best way to 
press them would be say 10 pounds in 
flat form, about two inches thick, with a 
line in the bottom of the hoop and also 
in the follower directly opposite, indicat¬ 
ing a pound in each section. The only 
objection to this plan would be the open 
face when the single pounds were cut 
apart, or on the other hand, each pound 
could be pressed separate. 
The introduction and sale of various 
forms and types of small cheese both in 
glass jars and tinfoil satisfies the de¬ 
mand for small packages, and while these 
packages represent a pretty high cost for 
the nutrition which they carry, they are, 
however, very satisfactory to the con¬ 
sumer and are increasing in popularity. 
Nothing is more attractive than the direct 
from producer to consumer plan, but it is 
contrary to our past habits and methods, 
and will I am sure require a great 
many trials before it will become com¬ 
mon. II. E. COOK. 
when needed and the fence carried to a 
new place and driven into the ground 
again. This makes a firmer fence this 
way. The panels are hooked or fastened 
together, and it is probably as good and 
portable a fence as you could produce. 
-am 
Octagonal Silo. 
I HAVE read of the square silos and am 
sending a plan of one which I have 
thought of building. It is eight 
sided, using 2x8 for the girths and hol¬ 
low them out in center to make a circle 
on the inside. I would like to hear from 
anyone who has built this way. Would 
No. 1 three-inch flooring, treated with 
creosote oil, do for the inside lining? 
Would use a cheap flooring outside. 
North Dakota. l. q. i*. 
The greatest objection to the silo you 
depict is that it takes a large amount of 
needless lumber out of which to make 
the frame and waste, if it is to be hol¬ 
lowed out on the inside to make it a 
semblance of being round. Such a silo 
2X8X7 feet 
These germs were found in the milk drain 
and when this was dug up and cleancc 
the trouble disappeared. A thorough 
boiling therefore of the utensils will gen 
orally clean up the trouble. The Rhode 
Island Experiment Station at Kingston 
issued a bulletin on this subject which 
gave a very thorough discussion of it. In I Cash or 
one case reported the cow and her feec 
were both blamed for the trouble, anc 
farmers would not believe that there 
could be any other cause. The cow was 
bought as an experiment, taken away 
from her old surroundings, thoroughly 
cleaned up and the milk handled in the 
most cleanly manner. The trouble dis¬ 
appeared, and did not return, thus prov¬ 
ing that the cow or her feed were not 
responsible for it. 
r-?v 
Credit 
It’s my new plan J 
Works fine. 
Helps farmers/ 
to tret neces -1 
slties with-/ 
out borrow-i 
ing money 
or paying 
fancy 
prices. 
Portable Pigpens. 
1 HAVE five shotes about 75 pounds 
each, and would like to make a port¬ 
able pen or yard for them, to be placed 
in orchard, and moved about once a week. 
Can such a run be made without placing 
posts in ground? How high would the 
wire have to be? IIow large must the 
enclosure be? The orchard has very 
strong, good sod. What other food should 
be given? L. D. M. 
Portable fences are made in a dozen 
different ways. The theory is to make a 
set of panels or sections of the fence 
which can be carried here and there and 
fixed as desired. These panels are from 
10 to 1G feet long, and must be laid 
strong enough to resist the hogs. The 
usual plan is to make a frame of some 
kind of light stuff with two uprights at 
the end and top and bottom pieces, the 
full length of the panel nailed to these 
ends. Generally in addition to these, 
strips are nailed diagonally across the 
panel from corner to corner so as to 
brace it and make it solid, then a strip 
of woven wire fence can be nailed on the 
outside of the panel and the thing is 
complete. They are fastened together in 
various ways, with strips of wire or 
hooks put at the corner. As good a 
form as any is to make the end pieces 
out of posts about six feet long. The 
lower end of these posts is sharpened off 
so that it can be driven down into the 
ground. Then the panel n made in the 
ordinary way. In setting this fence the 
stakes or end pieces are driven firmly 
into the ground close together, one panel 
touching the next. This makes a firm 
fence and the stakes can be pulled out 
Plan For Octagon Silo. 
was built near me a few years ago. The 
width of the walls prevented them from 
drying out properly, and the 2xS decayed 
in the center, so that it had to bo taken 
down and a girthed, square silo built in 
its place. If you were to build the eight- 
square silo, I would have the girths sized, 
and as they were being put in place and 
well spiked, put a liberal amount of gas 
tar between each layer, and the laps, and 
make it airtight, avoiding the extra ex¬ 
pense of lining up inside with rather cost¬ 
ly pitch pine flooring. If you attempt to 
concave the inside, it will be difficult to 
get true walls, and will prevent perfect 
settling of the silage, and make lining 
up a necessity. I think if you build 
eight-square, it would be better to have 
the 2x8 sized to a width, lay them as true 
as possible to a straight edge. Paint well 
inside with gas tar and gasoline—I would 
not smoke while doing it—and you may 
have a silo to your heart’s desire. 
JOHN GOULD. 
Ropy and Stringy Cream. 
W HAT is the cause of stringy cream, 
or a ropy condition of cream? Our 
cows are fresh and on good pas¬ 
ture, but the cream does not look right. 
These cows are two-year-old heifers. 
MRS. E. s. T. 
Every year this question comes up re¬ 
garding milk or cream which turns ropy 
or stringy a few hours after being 
brought into the house. It seems to be 
quite a common complaint, and the scien¬ 
tific men agree that in most cases the 
trouble is caused by a germ which is 
found in the stable, on the cow and also 
upon the utensils which are used in 
handling the milk. This particular germ 
is generally found in the pails and pans 
and very frequently under the rim, where 
the metal has worked loose and a quan¬ 
tity of sour milk or cream worked in. 
The remedy is to clean up the stables and 
thoroughly boil the utensils that are used 
in handling the milk. We have known 
cases where farmers were absolutely sure 
that the pails and pans were kept perfect¬ 
ly clean. It was found that the strain¬ 
ers and dish cloths were merely washed 
out in warm water and soap and this 
germ was found in them. In most cases 
a thorough boiling of everything used in 
handling the milk and full exposure to 
the sun after washing will get rid of the 
germ. In one case, however, this was 
done with great care, and still the milk 
was affected. It was found that the pails 
and pans were rinsed out with water 
from the pump before they were used, 
and further investigation proved that an 
open drain running from the milk-room 
was so close to the well that the water 
from it bad found its way to the pump. 
Carbolic Acid as a Disinfectant. 
W OULD a weak solution of carbolic 
acid be a good disinfectant to 
spray the interior of barn walls any time 
during the year? Would it have any ef¬ 
fect in keeping flies down? Would it 
scent the milk which is cooled in barn, 
or affect cattle or horses when windows 
are out and air circulates freely? If 
this will not do under these conditions 
can you give me the name of a disin¬ 
fectant that will? j. s. G. 
A 5% solution of carbolic acid is an 
efficient disinfectant though it is doubt¬ 
ful if milk could be long exposed to its 
odor without becoming tainted. Its use 
on the walls would not keep flies from 
the stable, nor would it injure cattle. A 
better disinfectant for stable walls would 
be a coat of lime whitewash to which 
had been added four ounces of crude car¬ 
bolic acid to the gallon. Even without 
the carbolic acid, the lime wash made 
with unslaked lime is a mild disinfectant 
and a very efficient means for sweatening 
the stable and making it light and sani¬ 
tary. It should be applied twice yearly. 
M. B. D. 
“Doctor.” said lie, “I’m a victim of 
insomnia. I can’t sleep if there’s the 
least noise, such as cat on the back fence, 
for instance.” “This powder will be ef¬ 
fective,” replied the physician, after com¬ 
pounding a prescription. “When do I 
take it, doctor?” “You give it to the 
cat in some milk.”—Credit Lost. 
Let me show you what it means. L et/r, 
me demonstrate that your dollar with (if 
me is bigger and buys more on my All 
factory to farm one-proft plan than 
elsewhere. 
' GALLOWAY’S 
5 New Selling Plans 
. 1. Cash with order. 2. Bank de- 
t posit until you’ve examined the 
goods. 3. Part cash, part notes. 
4. All notes. 5. Small sum down, 
, balance small monthly payments. 
•4.80 Down, Balance In 
Monthly Payments Buys 
This No. 7 Cream Separator 
Best made, closest skimming, easi 
**t cleaning separator made. Try -. 
It 90 days on your own farm. 
Every Farmer Can Now Al- 
lord an Engine. $10 Down Gets It. 
Any size from 1 3-4 to 15 H. P. Balance monthly 
payments. I save you 150 to $300. Every Gallo¬ 
way engine guaranteed. 30 days’ trial. Get best en¬ 
gine made at factory price on easy payments. 
Write T oday for Facts 
— " Get catalog you want. In- 
v vestigate my money-sav- 
\lng plan. Find out how 
A Galloway divides the 
I melon with the farmers. 
/ Wm. Galloway, Prat. 
The Wm. Galloway Co. 
e77 Galloway Sla, .Waterloo,Iowa 
fljL/yvpf Bolster Springs 
irucic, Iruits or live stock on road to 
market. Make any wagon a spring wagon. Soon 
save cost—produce brings bigg-w prices — wagon 
lasts longer—horses benefited. Thousands in use. 
My wagon rides like auto” says one user. 
MADE LIKE FINEST AUTO SPRINGS 
Same principle—same care—same high-quality steel 
In Harvey Bolster Springs as in finest automobile 
springs. In resiliency, durability and appearance they 
cannot possibly be excelled. The Standard Springs 
^ of America since 1889. Get a pair at your dca- - 
lers. If not at dealer’s write us. Insist on Har- i 
vey’s. 40 sizes-fit any wagon-sustain any load 
to 10,000 lbs. Catalog and fistful of proof free. 1 
HARVEY SPRING CO., 716 17th Street, Racine, Wit. 
You need a new 
SEPARATOR 
NOW 
1 8t If you are still using some gravity or setting 
process of creaming— 
BECAUSE YOUR WASTE IS 
greatest and quality of product 
poorest in mid-summer, when the 
milk supply is greatest. 
BECAUSE TIME IS OF 
greatest value on the farm at this 
season and the time and labor 
saving of the good separator counts 
for most. 
BECAUSE THE SKIM-MILK 
is poorest without a separator in 
hot weather and often more harmful 
than helpful to calves. 
BECAUSE THE WORK OF 
an improved De Laval Cream Sep¬ 
arator is as perfect and its product 
as superior with one kind of weather 
as with another. 
E nd If you have a very old De Laval or an 
- inferior separator of any kind— 
than any other, and you cannot 
afford to waste time these busy days 
“fussing” with a machine that 
ought to have been thrown on the 
junk-pile long ago. 
BECAUSE THE LOSSES OF 
the poor separator from incomplete 
skimming and the tainted product 
of the hard-to-clean and unsanitary 
separator are greatest at this season. 
BECAUSE OF THE GREAT 
economy of time at this season in 
having a separator of ample capacity 
to do the work so much more quickly. 
BECAUSE AN IMPROVED 
De Laval is so much simpler and 
more easily handled and cared for 
BECAUSE THE DE LAVAL 
Separator of today is just as superior 
to other separators as the best of 
other separators to gravity setting, 
and every feature of De Laval 
superiority counts for most during 
the hot summer months. 
These are all facts every De Laval local agent is glad of 
the opportunity to prove to any prospective buyer. If you 
don’t know the nearest De Laval agency simply write 
the nearest main office, as below. 
The De Laval Separator Co., 29 5 E. B M:t» su’cul^i 
50,000 BRANCHES AND LOCAL AGENCIES THE WORLD OVER 
