170 
lahe RURAL. NEW-YORKER 
February 2, 1018 
Tot complete working plans, specifications and bill of materials for 
this Barn and thirteen other farm buildings, send coupon below. 
The Farmer’s 
E very farmer knows that it is “up to him” personally 
to produce as he never produced before—to juit his 
farm in order so as to produce every possible pound of 
food —without needless waste. 
No farmer can reach maximum production and efficiency 
without good farm buildings. And in terms of ho^s, 
wheat and other farm products, lumber was never 
cheaper. 
A good barn converts feed into beef and milk that might 
otJiervvise be wasted in producing animal heat to keep the 
stock v/arm; it keeps horses in condition for work on less feed. 
Warm, sunny, wind-tight hoghouses produce two litters a 
year with more and liealthier pigs. A well-built poidtry 
house increases egg production—in the season when prices 
are highest. 
Every good farm building is an investment that keeps paying 
dividends year after year by increasing jiroduction and effi¬ 
ciency. A good farm building means 
White Pine 
for all outside u.ses. It costs si little more, but it assures a 
permanent building and practically cuts out repairs. 
White Pine always stays where you put it, holding 
the joints tight without warping, splitting or decay¬ 
ing. It is the easiest of all woods to work. No 
wonder it has always been the farmer’s favorite wood. 
If your dealer hasn’t White Pii^ he can always get it for you. 
Insist on having it. 
'White Pine Bureau 
1261 Merchants Bank Bldg., St. Paul, Minn. 
Representing 
The Northern Pine Manufacturers’Association of Minnesota, Wisconsin 
and hlicbigan, aud The Associated White Pine Manufacturers of Idaho 
. TEAR OFF AND SEND NOTV . 
White Pine Bureau 
1413 Merchants BankRldg., St. Paul, Jlinn. 
Rend me complete plans, etc., of the 
buildings which I have checked: 
r~l Barns (2) 
r~| Hog Houses (3) 
I I Corn Crib and Granary (I) 
n Milk House (1) 
n Poultry Houses (3) 
O Implement Sheds (3) 
□ Garage (1) 
Name 
P.O 
.. Stale.. 
R.F.D._ 
No hugging of stoves ; No cold floors ; No icy bedrooms ; No ni 
living in one room if you install one of these wonderful economi 
The children can play on your floors. You can have healtliful, 
delightful warmth everywhere iu your home. Yet it costs 
far less than running several fires and saves the trouble of 
carting fuel in and ashes out. Just one simple fire to tend. 
E? I Simple but scientific. 
1^ wW I wm B Good for most homes, 
Pipe I ess Furnace 
run. A special double casing, keeps warm air circulating 
upstairs, and keeps cellar perfectly cool. 
Rend at once for free catalog, fully illustrating and describing this 
wonderful furnace. Write today for free catalog and prepare for 
next winter. We give expert Heating Advice Absolutely FREl'.. 
UTICA HEATER COMPANY, Bos 50, UTICA, N. Y. 
Live Agents Wanted for Open Territory 
. ' . —. — ■ ■- .. ==■ 
When you write advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a “square deal.” See guarantee editorial page. 
IL.. ..i -rr^ 
Milk and Butter 
How Much for the Milk ? 
I am about to make a contract with a 
Rummer hotel here whereby they are to 
furnish me 10 or 15 cows and I am to 
supply them milk and cream. I am to 
furnish all tlio feed and labor, and deliver 
the milk tind cream six miles every morn¬ 
ing to the hotel. They will want to start 
about .Tuiie 15, and end alxtut Reptember 
1.5. What price ought I to get for the milk 
and cream per quart? I shall furnish the 
cows and use a motor truck to deliver it. 
rennsylvaiiia. a. t. b. 
Before one could determine a fair ar- 
rangeincut definitely it would lie necessary 
to have additional facts. For instance, 
you state that tlie arrangement is to cou- 
timie only from the 15th of .Tune to the 
15th of Reptember. Obviously the cost 
of producing milk at the present time 
would be great owing to tlie high cost of 
food and labor. Figuring that eaidi cow 
cost .$125 apiece, it would be well to figure 
that their dejireciatiou might amount to 
$5 each for the three moiitlis, aud count¬ 
ing one’s interest on the investment this 
would amount to a couple of dollars more. 
I should say that a fair arrangement would 
be that since the owner is to supi>ly all of 
the cows he should be entitled to oiie-linlf 
of the calves when dropped. The farmer 
should supply the feed and labor and de¬ 
liver the milk, including milk utensils, 
and should receive two-thirds of the pre¬ 
vailing retail ])rice of .milk in his locality. 
I’erhaps a better arrangement wtuild be 
to let each of them pro\ ide one-lmlf of the 
original cost of the cows, divide equally 
the cost of gniin consumed aud pasture 
foraged, and then divide equally the profits 
from the sab* of milk, dtdermiiiing its 
value at the • pi-evailing market price. 
F. C. MINKI.KK. 
L’liless that liotel manager knows that 
farmer and his ways very well I thinkVhe 
is unwise. How<*ver, I do not see how the 
farmer can fiiriiisli liis cows, iiastnre and 
grain, do all tlie work necessary for that 
kind of trade, for less tluin seven to eight 
cents per (pi.art for Jus milk, and the same 
proportion for cream. I do not think the 
hotel will get nincli cream in August. It 
is a bad j(.b for any man to go out and 
buy 10 or 15 good cows, but a very easy 
job for evem a good cattle judge to buy 
that numix'r of poor cows. 
('oiinecticut. k. n. sriTCirKt.L. 
It is evident that milk is hard to get 
at this Summer hotel. Otherwi.se the man¬ 
agement would never think of furnishing 
anyone with cows. They simply have to 
do it to g(“t the milk. They will evidently 
lo.se Considerable on the cows, esi)ecially 
if they buy fresh cows for the farmer and 
then sell them again whmi he is done witli 
them. But that is none of the farmer’s 
concern. If tliey conid not afford to do 
it they would not. It is the farmer's 
business to s(*(* tliat he gets enough for 
the milk to make it a jirofitable propo- 
sitifui for •him. ' 
! Evidently he will have to get enough 
out of those cows in the three mouths 
from .Tune 15th to September loth to pay 
him for the whole season’s pasturage. 
Without the cows he might keep sheep or 
young cattle. Or, oven if he could not 
get either of these of liis own, he might 
take in young stock for tlie stmson. I’p 
here, where tlie shipping stations are only 
a few miles apart, six miles seems like a 
long way to liaiil milk, and even if a truck 
does it. it will not be done for notliing. 
Personally, I would not take those hotel 
cows for three months if the management 
would jiay me the regular jirice for the 
milk. Dairying is too iiermaueiit a busi¬ 
ness to jump into for three mouths and 
then jump out again. You see it would 
leave the farmer in the middle of Reptem¬ 
ber with nothing in his jiasture. or cattle 
to feed his fodd'H' to in the Winter. It 
would make a big jidi for him during the 
busy season, and leave him without a job 
just when he began to find time to do 
the work. The only thing that could in¬ 
duce me to tackle that job would be a 
good still jirice for the milk. 
New York. ,t. c.kaxt MOUSE. 
Trouble with Churning 
AVe have <piite a lot of trouble in churn¬ 
ing. The article or method given by .len- 
nie M. Willson. ^Michigan, page 147R. does 
not seem to be efficient, or it may be that 
we do not understand clearly. We have 
been skimming off tlie cream as it rises, 
and after this cream sours it is churned 
and takes from one hour and 30 minute.s 
to three or four hours. Naturally we want 
light on this method : so we followed the 
diri'ctions of Mrs. Willson explicitly, but 
find after allowing the milk to stand a 
rea.sonable time (four days) cream has 
uot risen at all to skim off. so we tried 
churning the whole milk just as it is after 
the heating and cooling process aud stand¬ 
ing a good while for cream to rise (which 
did not). This milk and cream, all in one 
after standing four days, is perfectly 
sweet, so when we churned, having a 
churn half full, we soon had a churn full 
of foaming milk (whipped cream). The 
method says, “the milk being sweet wlien 
skimmed, aud the cream sweet when 
churned, there is no trouble.” But here 
is where the method seemed -to fail: after 
heating this milk exactly as directed, and 
cooling it exactly as directed, very little, 
if any, cream rises to be skimmed off, and 
the orijjinal milk cannot be churned, or 
we could not do so. Then it would seem 
that it is necessary to do .something more 
to get the cream to rise, so it can be sep¬ 
arated from the milk. Granting, after 
getting the cream, sweet, and churning 
sanie, do Ave have the same kind of butter¬ 
milk (degree of sourness) as produced 
the old way? If not, will /the milk l)e 
as good for drinking or making bread? 
I presume from the directions given that 
the cream is ready for churning at any 
time, and does not need any ripening, 
wuring or “turning,” as we express it. 
Ro you see where we failed, or stalled, 
could not get cream and milk separated. 
Will you give us more light on this sub¬ 
ject? We want 'to improve tlie churning 
business. There can he no unusual in¬ 
fluences in our particular case. We keep 
good cows, well fed. watered and lioused. 
Virginia. s. p. p. 
M bile personally I have never tried the 
churning method referred to to overcome 
difficult churning, it is quite certain that 
the failure of the cream to rise was due 
to the fact that you heated the milk too 
hot. The cream line or abilit.v of cream 
to rise is almost entirely destroyed at 100 
degrees F. The milk should he set on the 
stove and heated until milk begins to 
“crinkle,” and then It should be taken off 
and ])ut where it is C(dd. A thermometer 
•would make the process more .sure. Tlie 
milk should not be heated above 115 d(*- 
grees F. If this' is done the cream should 
be ready for skimming in 30 hours, and 
ran be warmed to churning temjierature. 
which, for this thiu cream at this time of 
year, should be f>2 to 05 degri'es F.. and 
churned sweet, or it may he held and 
ripened. If churned sweet the hiittennilk 
will be about the samejas sweet skiin-inilk. 
IT. 1^ J. 
Cement Floor for Calves 
Is a cement floor too cold or damp for 
young calves? Plenty of bedding is used 
and the pens are cleaned often to keep 
them dry, but one calf had a bad cough 
and died, and several others are coughing. 
They are mostl.v purebred Guernseys. 
A’ermoiit. w. o. c. 
Concrete makes a very satisfactory floor 
for calf pens if they are kept bedded with 
clean, dry bedding, jireferabiy shavings 
and ideiity of them. The floor can be 
made warmer, if wiien it is made a layer 
of roofing paper is laid hetwoen the rough 
layer of stone.s and eemeiit and the tiuish 
layer. Presumably it has been difficult in 
your country to keep the c.ilf (piarters 
warm enough this Winter. ii. f. .r. 
Grain for Jersey 
M hat is* the most suitable grain for 
my .Jersey cow, as I have no silage for 
her? Rhe is coming fre.sh the middle of 
February, and at present is giving five 
quarts a da.v. I have boon feeding her 
two pounds of grain a day. composed of 
one part bran, one part gluten and a lit- 
lle oil meal, also-feeding four bushels of 
cut cornstalks. IIow long is it right to 
let a cow go dry before coming fresh? 
Gowanda, N. Y. c. A. M. 
The mil lire of the grain ration you 
are feeding is satisfactory until the cow 
freshens. I should contimie to grain her 
until freshening to get in good condition. 
After fre.shening make grain ration two 
parts* cottonseed meal, one part oil meal, 
one jiart gluten and three parts bran. 
Add one per cent salt to ration iu making 
it up. Feed grain iit rate of a poiiud to 
to 4 pounds milk produced daily. 
A eow should go dry a month “to six 
weeks before calving, but some cows are 
very persistent milkers, and it is almost 
impo.ssible to dry them off. ii. f. j. 
“Did you take any desperate measures 
when you found the man was so ill?” 
“Yes. sir; we sent for a doctor, sir.”— 
Baltimore American, 
