•96 
•Uhe RURAL NEW-YORKER 
August 18, 1917. 
Live Stock Notes 
Economy in the Use of Milk 
Milk at 12 cents a quart, with the 
prices of other foods as they are. is a 
genuine bargain. Why not try to sub¬ 
stitute a part of our bill of fare with 
something that will accomplish the re.sults 
cheaper? If one consumed half-pint more 
milk daily it would mean an extra ex¬ 
penditure of three cents per day or 00 
cents per month. It i.s reasonable to sup¬ 
pose that if each one in the family used 
one-half pint more milk daily it would 
make the provision bill more than 90 cents 
per head less, because one quart of milk 
is equal in food value to: 
3-4 lb. of beefsteak, 
3- 5 lb. of ham, 
8 eggs, 
2 lbs. chicken, 
4- 5 lb. of pork chops, 
3 lbs. of fresh codfish. 
To supplant the nutrients supplied in 
90 cents’ worth of milk at 12 cents per 
quart one would have to eat any one of 
the following: 
3^/^ lbs. of beefsteak dh 40o..$1.40 
4^2 lbs. of ham ((it 45c. 2.0.3 
00 eggs dt' 50c per dozen. 2.50 
15 lbs. chicken df 30c. 4.50 
0 lbs. of pork chops d^ 30c. 1.80 
22% lbs. of codfish di^ 20c. 4..50 
Milk being a liquid and so easily mas¬ 
ticated it is hard to realize that it is .such 
a valuable food, but when we consider 
that it is the sole food of infants it is 
plain that the nutriment is there. Get 
the drink habit, so long as it is milk! 
I"SKS OF Milk in the Home. —^There 
are many uses to which milk and its 
jiroducts can be put in the home. Study 
the cook-books for new recipes. The Na¬ 
tional Dairy Council, head(iuarters Fifth 
avenue, Chicago, Ill., has put out a neat 
booklet containing over 50 dairy dish 
recipes. Cheese is used freely in most of 
these recipe.s. Cheese is simply milk in a 
condensed form, and if one does not like 
milk because he cannot chew it, he should 
eat it ill the form of cheese. Of all meat 
substitutes, cheese is the best. 
Blanc Mange. —One dish that it is par¬ 
ticularly well to prepare in the Summer 
time is blanc mange. This can be made 
from the sea moss picked up on our ocean 
shores, or it can be made from junket. 
The first mentioned is much the better. 
When you go to the beach be sure to 
bring home some of this moss. See if 
your grocer carries it. Recipe.-—Take one- 
half cup of the dry moss and soak it for 
a half hour in a pint or so of water. 
Take the soaked moss from the water and 
put it in one quart of cold milk. Let the 
milk boil until it will thicken when 
poured over a cold plate. Strain through 
cheesecloth into mold and flavor with one 
teaspoon of vanilla. Set in cool place. 
The dish is eaten with grated /nutmeg, 
sugar and milk. It’s fine! And the be.st 
part of it is it is all milk and more milk 
is eaten on it. 
Get accustomed to using milk, skim- 
milk, cream, butter and cheese in cook¬ 
ing. It is largely through these sources 
Ihiit the consumption of milk .should and 
rightfully will be increased. 
n. F. JTJPKINS. 
The Principle of the Silo 
Will you explain the principle of the 
silo? I have been reading about all they 
are used for in The Rural New-Yorker, 
but I cannot undei’stand how corn, or 
whatever they use, can be cut up and 
packed. I know when you store soft coal 
in a bunker it will get on fire. However 
farmers preserve food in this way is an¬ 
other i)uzzle to me. Cannot you give me 
a little information of what silos are and 
how they use them? I mean the way it 
is operated. F. T. s. 
A silo is simply a large-sized preserv¬ 
ing tank. It should be cylindrical in 
shape and have smooth perpendicular 
walls. Almost every building material 
is used in silo building at the present 
time, but the wooden silo out-numbers all 
others. This silo is made out of long 
wooden staves held together by large 
hoops. It is built on the same principle 
as the barrel. 
The silage crop, of which corn is the 
principal one, is cut up into pieces one- 
half inch to one inch long and firmly 
trodden into the silo in order to exclude 
all the air possible. Fermentations at 
once take place. They are caused by 
Buhstances called enzymes in the plant 
cells and by bacteria and yeasts adhering 
to the silage crop. Oxygen is necessary 
to the carrying on of these fermentations 
and soon all the oxygen in the air in the 
sj/aces between the silage is u.sed up. The 
bacteria then draw upon the oxygen in 
the sugar in the silage crop. This sugar 
is broken down to form acid, principally 
the .same acid that forms in milk when 
it sours. After a certain amount of acid 
is formed it checks further action and 
preserves the silage. If air can get at 
the silage the fermentations are not 
checked and molds get in and the silage 
spoils. This is why a few inches of the 
silage on top spoils before it is u.sed in 
the Fall. 
’ri'c silo is a wonderful aid in the dairy 
business principally because it stores a 
lot of food nutrients in a small space and 
makes a succulent food which :s very pal¬ 
atable and a great milk producer. 
H. F. JtnOKlNS. 
Killing Calves Humanely 
I have just been reading another arti¬ 
cle on the humane way of killing calves. 
I can see nothing inhumane about hang¬ 
ing them up by their hind legs. How 
many farm boys have hung by their feet 
to an improvised trapese bar after at¬ 
tending a circus, or how many farmers 
have not carried hens by their legs with 
heads down with no apparent discomfort 
to themselves. I see from one to two 
thousand calves killed every year, and 
they are all hung up by their hind legs 
and then get a hard blow on top of their 
heads, which are then cut off. The larg¬ 
est ones get this blow before they are 
hung up, as it is easier handling them 
when limp and insensible. As to shoot¬ 
ing, no one can always hit an animal in 
the right spot. A slight movement of the 
head just as the trigger is pressed and 
the bullet goes outside of an immediately 
vital spot and the animal must be shot 
again. I have seen it happen quite often 
with calves as well as other animals. I 
dislike as much an anyone, I think, to 
inflict or see inflicted pain of any kind, 
arid I have often wished nothing had to 
be Killed, but nature ordained this termi¬ 
nation of the lives of most of our lower 
animals. My experience is that the kill¬ 
ing of calves in the manner described is 
the easiest, quickest and most humane 
method. If Mr. Selter or T, M. .1. want 
to see suffering among calves let them go 
to a carload of them that are being 
shipped in from even Vermont, as they 
are often loaded. J. S. L. 
Massachusetts, 
New York Local Fairs 
q^he following table gives county, town 
and date of various New York State local 
fairs: 
Albany. Altamont.Sept. 18-21. 
Allegany, Angelica.Sej/t. 18-21 
Allegany, Cuba.Sept. 25-28 
American Institute, New Yoi’k, 
Sept. 25-27 and Nov. 7-C 
Broome, Whitney Point.Aug. 14-11 
Broome, Binghamton.Sept, 25-29 
Cattaraugus, Little Valley.Sept. 3-1 
Chemung, Elmira.Oct. l-f 
Chenango, Norwich.Aug. 28 31 
Chenango, Aftou.Aug. 21-24 
Clinton, Plattsburg.Sept. 11-11 
Columbia, Chatham.'Sept. 3-0 
Cortland, Coi'tland.Aug. 20-2.'^ 
Delaware, Walton.Sept. 4-7 
Dutchess, Poughkeepsie.Sept. 5-7 
Erie, Hamburg.Sept. 25-28 
Essex. Westport.Sept. 4-7 
Franklin, Malone.Sept. 18-21 
Genesee, Batavia.Sept. 18-22 
Jefferson, Watertown.Sept. 4-7 
.Tefferson, Cape Vincent.Sept. 11-13 
Lewis. Lowville.Aug. 28-31 
Livingston, Avon.Sept. 20-29 
Livingston, Hemlock.Oct. 3-5 
Livingston, Caledonia.Oct. 9-12 
Madison, Brookfield.Sept. 18-20 
Madison, D'e Ruyter.Aug. 14-17 
Monroe, Brockport.Aug. 29-Sept. 1 
Monroe, Rochester.Sej/t. .3-8 
Montgomery. Fonda.Oct. 2-0 
State Fair, Syracuse.Sept. 10-15 
Oneida, Rome.Sept. 5-7 
Oneida, Vernon.Sept. 20-28 
Oneida, Boonville.Sept. 18-21 
Ontario, Canandaigua.Sept. 20-22 
Ontario, Naples.Sept. 12-14 
Orange, Middletown.Aug. 21-23 
Orleans, Albion.Sept. 12-15 
Oswego, Fulton.Aug. 14-17 
Oswego, Sandy Creek.Aug. 21-24 
Otsego, Mon-is.r.Oct. 2-4 
Otsego, Oueonta.Sept. 14-21 
Otsego, Richfield Springs.Sept. 24-20 
Queens, Mineola.Sept. 25-29 
Rensselaer, Nassau.Sept. 11-14 
Rockland, Orangeburg.Sept. 3-7 
Rockland, New City.Sept. 19-22 
St. Lawrence, Canton.Aug. 28-30 
St. Lawrence, Ogdensburg.Sept. 3-7 
St. Lawrence, Gouverneur. . . .Aug. 21-24 
St. Lawrence, Potsdam.Sept. 4-7 
Saratoga, Ballston Spa.Aug. 27-30 
Schoharie. Cobleskill....Sept. 24-28 
vSchuyler. Watkins.Sept. 4-7 
Seneca, Waterloo.Sept. 25-27 
Steuben, Bath.Sept. 25-28 
Steuben, Hornell.Aug. 28-31 
Steuben, Troupsburg..Sept. 4-7 
Suffolk, Riverhead.Sept. 18-21 
Sullivan, Monticello.Aug. 28-31 
Tioga, Oswego.Sept. 11-14 
Tioga, Newark Valley.Aug. 7-9 
Tompkins, Ithaca.Sept. 19-22 
Tompkins, Dryden.....Sept. 4-6 
Tompkins, Trumansburg.Aug. 28-.31 
Warren, Warrensburg.Aug. 21-24 
AVashington, Hudson Falls...Aug. 28-.31 
Washington, Cambridge.Sept. 11-14 
Wayne, Newark.Sept. 0-8 
AVayne, Palmyra.Sept. 27-29 
AA'estchester. White I’lains.Aug. 29-Sept 1 
AA'yoming, AA’arsaw.Aug. 21-24 
AA'yoming, Perry.Oct. 9-11 
Y'ates, Penn Y'an.Oct, 9-11 
Yates, Dundee.Oct. 2-4 
Homemade Cheese 
In regard to that article on cheese¬ 
making at home, what kind of a tub is 
used and how large? How about a press 
—how is it made? For five gallons of 
milk, how much rennet would cause it to 
curdle in the required time—40 minutes? 
AA’lhat is a curd knife, is it a special in¬ 
strument or will any old knife answer 
the purpose? AA’hen the whey is all 
drained off the curd is it to be put into 
the “cooler”? AA^ll an ice-box answer the 
purpo.se, or will a cool cellar do? How 
is the hoop msually made? Can hoops be 
bought for the purpose, and where? 
F..A. W. 
As to what kind of a tub is used, one 
is not confined to any fixed style. With 
us a tub was used that resembled a small 
washtub, the size of course depending on 
the amount of curd it is to hold. Regard¬ 
ing the press, it is a block of wood of 
same diameter as the hoop, so it will just 
fit down inside, and is used in the opera¬ 
tion of pressing, being well weighted. As 
to the amount of rennet to the gallon I 
am not certain, but enough should be 
used to curdle the mass. The curd knife 
is a long-bladed knife for cutting the curd. 
Any old knife would not answer on ac¬ 
count of length—it should cut clear to 
the bottom in order to drain all of the 
whey, ’rhe knife is often made of wood, 
blade long and made sharp on both sides 
so as to cut to the bottom. I can see no 
reason why the ice-box could not be made 
to answer nicely, _ I think you mu.st have 
seen the old-fa.shioned cheese box. ’Phe 
hoop is made as wide as the desired thick¬ 
ness of the cheese. It resembles some¬ 
what the old-fashioned half-bushel or peck 
measure. I think they were factory 
made. J. M. w. 
SANITATION 
IS THE RELIABLE METHOD 
FOR PREVENTING 
FOOT AND 
MOUTH DISEASE 
HOG CHOLERA 
AND OTHER CONTAGIOUS 
DISEASES. 
You can make all live-stock 
quarters sanitary by using 
KRESO DIP No. 1 
I 
The Standardized, Reliable 
Dip and Disinfectant. 
KRESO DIP No. 1 has been used at the j 
large state fairs in the United States for 
the last ten years to prevent the spread of 
contagious disease. It has done it, and 
KRESO DIP No. 1 will do the same for 
you on the farm. i 
KRESO DIP No. 1 is reliable. It is j 
easy to use. It is inexpensive. | 
FOR SALE BY ALL DRUGGISTS. 
We will send you free a booklet on the 
treatment of mange, eczema or pitch 
mange, arthritis, sore mouth, etc. 
We will send you free a booklet on how 
to build a hog wallow,, which will keep 
hogs clean and healthy. 
We will send you free a booklet on how 
to protect your hogs from lice- and para¬ 
sites and disease. 
Write for them. 
PARKE, DAVIS & CO. 
Dept. Animal Industry. DETROIT, MICH. 
- ■ ' — =*l 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deal,” See 
gtiarantee editorial page, : : : 
New York State Fair 
GREAT FOOD TRAINING CAMP 
A BIGGER than ever Program—More Elxlensive Exhibits— New Inventions in Farm Machinery—More 
interesting, amusing things to see — BUT the real big idea behind the Fair this year is that it is a 
FOOD TRAINING CAMP —the on. place where you can learn, and should learn the 
big lessons of Food Production, Food Uses and Household Elconomy 
COME this year above all years —your Nation and State urge this. Come and see Twenty Thousand of 
Uncle Sam's Troops in Training at State Fair Military Camp for service inTFrance. 
AVe face a National Crisis — one every man must help meet. If you are not a soldier you can learn your 
part at this Fair, learn it interestingly and quickly. 
See Blooded Cattle, Horses, Sheep and Swine, and latest improved models of Agricult¬ 
ural Machinery and Implements. 
PATRIOTIC PATRIOTISM—The Nation’s By-word. If you are practical and patriotic you will get the 
benefit of the big lessons at 
THE NEW YORK STATE FAIR 
SYRACUSE — September 10, 11, 12, 13, 14, 15 
