842 
lahe RURAL NEW-YORKER 
June 30, 1917. 
Farm Sanitation 
will Increase Your Profits 
by Keeping: Live Stock 
and Poultry Healthy. 
Kreso Dip No. 1 
Easy to Use. Efficient. Economical. 
Kills Sheep Ticks, Lice, Mites and Fleas. 
Helps Heal Cuts, Scratches and 
Skin Diseases. 
Prevents Hog Cholera. 
Experimenf s on live hocrs prove that 
a dilution of Kreso Dip No. 1 will 
kill virulen'' Hog Cholera Virus in 5 
minutes by contact. 
We Will Send Free Booklets on 
The treatment of mange, eczema or 
pitch mange, arthritis, sore moutli, etc.; 
How to build a hog wallow which 
will keep hogs clean and healthy; 
How to keep your hogs free from 
insect parasites and disease. 
WRITE FOR THEM. 
Kreso Dip No. 1 in Original Packages. 
FOR SALE BY ALP DRUGGISTS. 
PARKE, DAVBS & CO. 
Department Animal Industry. 
DETROIT. . . MICH. 
Where Is He Lame ? 
C^n ho bo onrod I Oar FBEE Book will tell you 99 times out 
of a hundred and wc are here to help you if you are not sure. 
SAVE-The-HORSE 
is sold with a Si^rned Contract-Bond to return money If rem* 
fails on SPAVIN,—Ringhone—Thoropin or ANY Shoulder, 
Knee, Ankle, Hoof or Tendon Disease. You should have 
both tx>ok and remedy on hand for an cmerjjency. It’s 
Cheap horse insurance. Send for your copy of BOOS. Advice 
Ondsample of Guarantee-Bond today. All FBEE. 
TROY CHEMICAL CO.,24 Commerce Ave., Binghamton, N.Y. 
Pruggists everywhere sell Save-The-Horse withCONTR ACT 
orjwe send by Parcel Post or Express Paid 
/\B?orb*ne 
STOPS 
\IAM£NESS 
from a Bone Spavin, Ring Bone, 
Splint, Curb, Side Bone, or similar 
trouble and gets horse going sound. 
It acts mildly but quickly and good re¬ 
sults are lasting. Does not blister 
or remove the hair and horse can 
be worked. Page 17 in pamphlet with 
each bottle tells how. $2.00 a bottle 
delivered. Horse Book 9 M free. 
ABSORBINB, JR., the antiseptic liniment 
for mankind, reduces Painful Swellings, En¬ 
larged Glands, Wens, Bruises,Varicose Veins; 
heals Sores. Allays Pain. Will tell you 
more if you write. $1 and $2, a bottle at 
dealcra or delivered. Liberal trial botUe for 10c stamps. 
W. F. YOUNG, P.D.F., 88 Temple St., Springfield, Mass. 
MINERAL'S 
HEAVE5?ar, 
COMPOUND 
Booklet 
Free 
NEGLECT 
Will Ruin 
four Horse 
Sold on 
Its Merits 
• END TODAY 
AGENTS 
WANTED 
HINEBAL HEME REMEDY COX 461 Fourth Ave.. Pittsburg, Pa, 
FI eece Wools 
Get our prices before selling. Write us, stat¬ 
ing tile quantity you have, with the grade, 
and we will quote you price delivered on cars 
your shipping point, 
II. A. PEKKIN8 & CO., Wool Merchants, 
G KiiilroadKow, White River Junction, Vt- 
Live Stock and Dairy 
The Milking Shorthorn Cow 
A notable event in milking Shorthorn 
circles was the public sale of a draft of 
40 he,ad from the noted herd of Mr. May 
and V2 head fiom the herds of Mr. Brace 
of Bnidford Co., and Mr. Wood of 
Southern I’ennsylvaniii. which was held 
at (Jlenside Fiirm. on Jlay 29. The large 
tent in which the sale was held was 
packed to the limit with a good-natured 
crowd of oiigcr bidders who had come 
from all parts of the country. Mr. Lee 
of North Dakota wa.<3 a liberal buyer of 
the good ones. Mr. Otis of Ohio w^as an¬ 
other extensive buyer especially of the 
imported cows, the top of the sale, im¬ 
ported "White Queen, going to his herd 
on a bid of .^.‘1,000, afte: a vei\v spirited 
contest. W. C. Davies, of Iowa, got .some 
of the good ones; several head went to 
iiig process .should take about an hour. 
Dip curd out of whey witli strainer 
dijiper and .salt at the nite of one pound 
of Siilt to 100 pounds of curd, or 
Dip curd onto cheese cloth covered 
rack and allow it to mat together. Turn 
the curd every 15 minutes. 
In an hour or two cut into little cul)es 
and salt as i)Cr above directions. But 
curd in hoo])s and press. 
It is not necessai-y to have regular 
cheese hoops. A strong pan or pail with 
holes punched in the bottom will answer 
the purpose. The container should be 
well lined with cheesecloth and then 
filled to the brim with curd. Cover tlie 
top with the ends of the cheesecloth. 
Place a follower on top. This follower 
is .‘I block of wood of the same diameter 
as the hoop so it will just fit down in¬ 
Oxford Maid, a Milking Shorthorn Owned by W. C. Davies of Iowa 
the New Kngland States. W. A. May 
of Elmira got several choice females. 
II. E. Tener, of Orange County, got one 
of the bargains of the sale for $1,000, 
when the young bull. Gleuside Bell Boy, 
a son of Doris Clay, who has a milk 
record of 17.241-5 lbs., 73S-00 lbs. butter 
to her credit, fell to his bid, and several 
other bidders got stock that was well 
worth the prices paid. The eight im¬ 
ported cows averaged $1,04.3.75. The 
two-year heifer, Glenside Minnie May, 
a pure Glenside product, and in the 
opinion of the writer the most desirable 
animal in the sale, brought $2,550. Her 
dam. Mamie’s Minnie, has a record of 
16,201-7 lbs. milk in one year, and an 
average of 15,100 for three consecutive 
years. Her sire's dam has a record of 
18.075 lbs. in one year. The 40 head 
consigned by Mr. May averaged a little 
over $1,000 each. The 12 head from the 
Brace and ■\il''ood herds, while a choice 
lot. seemed to be slightly overshadowed 
by the Glenside cattle and did not bring 
in my oi)inion quite the prices they ought. 
The breedere in attendance at the sale re¬ 
ported no boom for the breed, hut a 
healthy demand for breeding stock at 
constantly inc reasing prices. 
Chemung Co., N. Y. A. H. prince. 
Home Cheese Making 
Would you give me directions how to 
make choose? We have a lot of milk 
going to waste and thought we would try 
to make choose with the extra milk. 
Coiiiiecticut. A. c. 
There are at least two kinds of cheese 
you might make from your surplus milk, 
namely, cheddar and cottage cheese. To 
make cheddar cheese on the farm pro¬ 
ceed as follows: 
Place fresh milk in some receptacle, 
such as a new wash boiler. 
Heat milk to 85 to 80 degrees Fahren¬ 
heit. and add rennet at rate of ounce 
to 12 gallons of milk. The rennet should 
be diluted in a half-pint of cold water 
and stirred into the milk. 
Allow milk to set until curd breaks 
clean of the forefinger when it is drawn 
up through it. 
With a butcher’s knife cut curd into 
little cubes to ^ inch. 
Heat slowly to 95 to 98 degrees to firm 
the curd and expel the whey. This heat- 
side. On the follower place a block and 
over this a pole about ton feet long. 
Fasten one end of this pole to something 
solid and phice the cheese two feet from 
this end. On the other end hang a 
weight of say 25 lbs. This will make a 
steady pressure on the cheese. Gradually 
increase the weight. In 24 to 48 hours 
the cheese will have been sufliciently 
pressed and may be bandaged and re¬ 
moved to the cellar for curing. After 
two or three days it is a good plan to 
coat the cheese with melted paraffin. 
This prevents too great a loss of mois¬ 
ture and helps to keep out molds. The 
cheese should cure until it loses its rub¬ 
bery texture. This will probably take 
two months at least. 
The materials needed for cottage cheese 
which is made from skim-milk is as fol¬ 
lows : 
Shotgun can, rennet, starter, cheese¬ 
cloth, small draining rack, salt and 
j)ackages. 
Take 25 Ihs. skim-milk, and place it in 
a shotgun can and heat it to 100 degrees 
and hold it there for 30 minutes. Cool 
to 70 degrees and add 1 per cent, good 
clean starter (sour milk). Add ^ c. c. 
(0 to 8 drops) of rennet dilute in a cup 
of cold water and stir it into the milk. 
Place milk at 65 to 75 degrees until a 
smooth, firm curd is formed, then pour 
curd onto chee.se cloth covev(>d rack to 
drain. It should take about 12 hours for 
the curd to form properly. If the curd 
docs not drain free from whey apply 
light pressure. Salt at rate of IVa lbs. 
to 100 lbs. of curd and work it in with 
the hands. Put it up in pound and half- 
pound packages. Cheese should sell at 
25 to .30 cents a pound. The rack re¬ 
ferred to is best made by knocking the 
bottom out of a box and tacking on some 
chicken wire. Tack some cleats onto the 
sides of the box near the bottom to hold 
it up from whatever it sets on so that 
the whey can run out. The rennet can 
he secured in the liquid or tablet form 
from dairy supply houses. Small single 
sendee paper cups may also be used for 
this product. n. f. j 
Small Milk Yield 
What is the trouble with my cows? I 
have two .Terseys, one fresh four weeks, 
the other fresh one week. They give six 
and eight quarts of milk a day. That i.s 
not enough, is it? After the milk has 
stood in pans over night there is a thin 
skin of real tough cream, very dark color. 
I !un feeding about two quarts of stock 
feed and a little bran twice a day. Coavs 
weigh about GOO pounds each. L. B. K. 
New York. 
Six to eight quarts a day is a small 
amount of milk, even for a Jersey cow to 
give when fresh. I judge, however, by 
what you state about their live weight 
that if cows are mature, they are some¬ 
what under size, and in all probability 
are not built to be very heavy producers. 
The fact that cows are fresh and proba¬ 
bly on pasture would cause the cream to 
be a very dark yellow color. This cream, 
Avhen it has risen from milk .set in shal¬ 
low pans is apt to be i*ather tough, par¬ 
ticularly if the milk is scalded before be¬ 
ing “.set.” or if milk is set in a current 
of ail’- H. F. j. 
Personal Appeal in Advertising 
Black and White Record gives the fol¬ 
lowing extract from a letter which is 
sent out by a well-known breeder of Hol¬ 
stein cattle. Savings bank.s, we are told, 
keep watch for notices of births. When 
they Jiear of the safe arrival of a baby 
they .send a letter to the parent's—sug- 
ge.sting a bank account for the youngster. 
We have heard that insurance companies 
do much the same thing in inviting new 
insurance. This Holstein man has the 
same idea of bu.siness. You may not 
agree with his remarks about Holstein 
milk, but his business theory is all right! 
M'e recently learned that your home 
has been blessed with a new baby. Con¬ 
gratulations. If_nature has provided .suf¬ 
ficient for the immediate needs of thLs 
now arrival, the following will not be 
of interest to you, as all authorities upon 
infant feeding recognize that there is 
notliing quite .so good as the breast milk 
for a child. But for various rea.son.s a 
large per cent, of mothers find that they 
must select milk- for their child and to 
those, we certainly believe that we can be 
of service, as we are putting out a .spe¬ 
cial Ilol.stein baby milk that is giving 
universal satisfaction. 
The mothers who know, demand Hol- 
.stein milk. Not .so long ago many moth¬ 
ers didn’t appreciate the great difference 
in milk from the different breeds of cat¬ 
tle. They knew the difference in the 
value of the various foods u.sed in their 
hou.seholds but had the impression that 
milk was milk and not until it wa.s 
known that the children fed upon milk 
from a certain breed of cattle—Hol.stein.s 
—were thriving better, that it was con¬ 
sidered of sufficie.st importance for the 
chemist and child specialists to study 
into the I’eason that there should be such 
a difference. They claim that the fat 
particles in Holstein milk are .so much 
.smaller and are more readily digested and 
assimilated, also that It is a better bal¬ 
anced milk and more nearly like moth¬ 
er’s milk than that of the other breed 
From the time that this information 
was given out a few years ago there has 
been a constant, increasing demand for 
Holstein milk until today we have in the 
S. 20.000 people breeding purebred 
Holsteins to supply this demand. The 
superiority of Holstein milk for infant 
feeding is recognized by the succe.ssful 
breeders, as many of the owners of other 
breeds use the Holstein cow as nurse 
cows to grow their valuable calves. And 
yet the unfair part is that some of the.se 
same breeders are offering you a special 
baby milk which they themselves are un¬ 
willing to use to grow their young calves. 
Remember that Holstein milk is not 
yellow In color, but color does not sig¬ 
nify quality, 98 per cent, of all butter 
is colored and yet the very best butter 
is not colored and is usually light in 
color. 
The Airedale as a Cow Dog 
Some time ago some one asked the 
question whether it wa.s possible to make 
a good cow dog out of an Airedale. I 
am a breeder of Airedales, and although 
I have a large dairy farm, do not believe 
my.self in having dogs of any kind around 
cattle, and had never tried to train any 
for that purpose. Last Fall I let a man 
take a puppy about six months old on 
shares. This man was fond of hunting, 
and was going to teach her to hunt, but 
on account of business he decided to move 
away from this locality and asked my 
permission to let a friend of his (a far¬ 
mer) take the puppy. Last week I went 
to see how she was coming on. and the 
I>eople who had her said she was a fine 
cow dog. All their cows were supposed 
to have their own stalls and she had 
learned where they were supposed to go 
and insisted upon it, and if the cows made 
a mistake she would quietly nip them in 
the heels and make them go where they 
belonged. This dog is not quite a year 
old and these people have only had her 
about three months. This dog did not in¬ 
herit this cow instinct, as her dam never 
is allowed to go near a cow, and she was 
sired by a famous show dog that I sup¬ 
pose never saw a cow. M. 
