■Uhe RURAL NEW-YORKER 
1083 
A Bulletin on Fuel 
It will be necessary fop many families 
this Winter to economize in fuel as well 
as in food. Some one has said that not 
10 per cent, of the people know how to 
build a fire and burn wood or coal so as 
to get the most heat out of it. Very 
likely that is true. It is also true that 
the proper knowledge about such things 
can only be taught from experience. It 
is not likely that any book or i)rinred 
Air leak 
away at the sides, and thus check the' 
draught. 
Then at the fourth picture is a trouble 
which sometimes arises by pushing the 
smoke pipe too far into the flue. This re¬ 
stricts the draught and in combination 
with a low chimney will often force the 
smoke back so as to give great trouble. 
Then at the last figure is illustrated a 
convenience in cleaning the chimney, 
\ Tht /JUr 
ru/r -A/ratqAi w/'/A fto 
Section Through Chimney Showing Effect of Offsets 
matter on the subject could show a house¬ 
wife just how to save on the fires. A 
hulletin issued by the Engineering Ex¬ 
periment Station at the Illinois Univer¬ 
sity, Urbana, attempts to tell something 
about this matter. This is on the eco¬ 
nomical purchase and use of coal for 
heating homesy and there is much discus¬ 
sion and a number of pictures showing 
how the furnace of the heater should be 
arranged. It would be very difficult in a 
short article to give a full synopsis of 
this bulletin, but it would be of great 
Smoke Pipes Should be Carefully Installed 
which is a “clean-out door’’ located at 
the bottom. This enables a cleaning of 
the chimney which otherwise it would 
be difficult to carry out. We have had 
so many questions about the chimney 
and its troubles, that these suggestions 
are very timely right now. Those who 
Comt/fo/i Caose 0/ 
^ff0l¥9cf 
We- 
Oumm*ys, 64/t 
fo rtfQ/rf t/*9 <f>v ^ Mfwy/t 
Chimney Should Extend at Least Two Feet above 
Building 
value to many intelligent housekeepers 
who are willing to study the proposition 
carefully. As readers know, we have 
had many questions about trouble with 
chimneys in farm houses. Some of them 
leak, while others do not draw properly. 
This hulletin gives a number of pictures 
showing defective chimneys. For in¬ 
stance, the one in the first picture will 
not draw’ properly because there is a 
crook or turn in it, where the mortar has 
accumulated so as to interfere with the 
draught. The les.son to be learned from 
this is that the flue should run straight 
Chim/w 
^ZKuM/be/ined 
mth firechy 
Carried at least 
two feet belotv 
■smoAe ih/ef % 
I 
fhorbeom 
- Cd 
Conntctioa 
I_I Oam-ouf dbor 
Clean-out Door at Base of Chimney 
are interested in building and keeping 
fires in the heater will do well to get 
this pamphlet and give it a careful study. 
Chimneys not Properly Lined Admit Air in 
Cracks and Check Draft 
through from basement to top, and there 
ought to be by rights a fireclay flue lin¬ 
ing straight up through the chimney. 
The second picture shows the effects 
of a chimney which is too low. Every 
chimney should extend at least 2 ft. above 
the highest part of the building, or above 
the surrounding objects. The design in 
this picture goes to show hovA’ the draught 
in shorter chimneys is sure to be faulty. 
The wind currents work down such low 
chimneys, and are quite sure to iuterfere 
w ith the draught. 
Then the chimney at the third pic¬ 
ture shows a defect often found w’here 
defective or broken mortar joints decay 
“ Chemical to Sweeten Pork” 
Continued from page 1070. 
water. Give your meat this treatment 
as often as its flavor becomes disagree¬ 
able, and your meat will become, al¬ 
most like fre.sh again. This will be ab¬ 
solutely effective with any meat that 
is not absolutely spoiled. It W'ill not 
fix rotten meat. This w’ill beat salt¬ 
peter or anything • else. ' The same 
principle is also very valuable in the 
cleaning of poultry and game. Scald 
and pick your poultry, and, before giv¬ 
ing it any further cleaning, wash it in 
Avater with a liberal quantity of clean 
siaip till thoroughly cleaned, then wash 
in clear water till the soap is w’ell re¬ 
moved and your dressing poultry for 
dinner will be greatly simplified. Game 
should be treated in the same w’ay after 
skinning and drawing. The lye and soap 
Avill not give you any injurious chem¬ 
ical to fear and is merely in addition 
to any other ordinary meat preserva¬ 
tive you may use. i. c. 
This is all right, and will w'ork fine 
when the spoilage is of an acid nature, 
as is often the case. The skin secre¬ 
tions are acid, so it w'orks well on 
poultry, eto 4 but probably ,no better 
than the customary soap. Pure soda 
lye, sold under various trade names, is 
one of the handiest of chemicals (pro¬ 
vided it is kept out of the hands of 
children and the ignorant), but even dilute 
solutions have an uiipleassint effect on the 
skin of many w’ho try to use it. Wash¬ 
ing the hands in very w’eak vinegar at 
once after using the lye, then rinsing and 
drying well, may help. k. d. c. 
Testing Oils 
What is the best and surest w'ay of 
te.sting raw linseed oil for purity, and 
w'hat will show a good quality of ma¬ 
chine oil? F. R. 
Stillwater, N. J. 
The only way is to have an analysis of 
linseed oil made by a. competent chemist, 
and it is a rather expensive job if done 
well, as some of the cleverest adultera¬ 
tors at large are interested in making 
“just as good” as linseed oil. The “qual¬ 
ity” of machine oil depends on the place 
it is to be used, the f-jst of axle grease 
w’ould disagree with a watch, for in¬ 
stance. The only w’ay for both linseed 
and lubricating oil is to buy of a con¬ 
cern you can trust, and get the grade 
advised. f. d. c. 
Tractor Tests 
Conducted at Fremont, Neb. 
July 26 to August 2,1917, by the Agricultural Engineer¬ 
ing Department of the University of Nebraska 
Prof. L. W. Chase in Charge 
A series of interesting tractor tests have just been made. 
Every farmer may now know facts. 
The object of the experiments was to determine under 
actual farm conditions the amount of fuel required and the 
rate of doing various field operations, and to study the 
quality of the work done. Also the effect of different depths 
of plowing in the same field. 
The tests were not of a competitive nature, but were 
made with the object in view of observing tractors in actual 
farm work so that all farmers might have actual figures. 
The tests were made with Case tractors operating stand¬ 
ard farm equipment, under the auspices of the Department 
of Agricultural Engineering of the University of Nebraska, 
directed by Prof. L. W. Chase, assisted by Prof. O. W. 
Sjogren, Mr. Louis Runnels and Mr. Ray W. Carpenter. 
For Free Distribution 
A bulletin has just been published covering twelve tests. 
This is the first authoritative statement of its kind. 
It shows the equipment used, the kind of fields, the dif¬ 
ferent operations. Of chief interest to all farmers is the fuel 
consumption and cost per acre. Much of this information has 
hitherto been speculative. Now it is down in black and 
white. It shows the advantages of Case tractors. 
Some of the Data 
Each test is complete. Different size tractors are used. 
Some tests are for plowing at different depths. Some are 
for spike-tooth harrowing and disking, drilling, etc. 
Kerosene was used, and based on a cost of 8/4 cents per 
gallon, the cost per acre for plowing under different condi¬ 
tions and depths is shown. These are exact figures—not 
estimates. The temperature was 100 degrees in the shade— 
but the heat, however, had no effect on the operation of the 
tractors in any way. 
Send for Your Copy 
This bulletin created a sensation at the Fremont Tractor 
Demonstration. All farmers have been waiting for conclusive 
figures. Case, the leader for 76 years in power farming, now 
sets a new pace. No farmer should fail to get this bulletin. 
Copies are free. Merely send us your name and address, 
asking for “The Tractor Tests Bulletin,” and a copy will^ be 
forwarded at once—without charge. The first edition is just 
off the press. So don’t delay—write today. 
J. I. Case Threshing Machine Company, Inc. 
FOUNDED 1842 
621 Erie Street, Racine, Wis. 
a 
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