256 
RURAL NEW-YORKER 
February 16, 1918 
Simple Science 
By Dr. F. D. Craine 
Removing Stains from Buckskin 
What can I use to remove fly or spider 
stains from buckskin shoes? kg. p. 
If soap, alcohol and gasoline have 
failed, you might try carbon tetrachloride, 
sold under the trade name “Carbona,” 
and if this fails, a very fine sandpaper 
may remove just enough of the surface 
to take the spot. 
solution, plenty strong enough to take the 
skin off most things. It probably would 
have a sterlizing effect, but it is nothin ; 
like Javelle water, either in theorv oi- 
practice. 
Smoothing Razor Strop 
How can I smooth a horsehide razor 
Strop ? A. j. K. 
Not all leather is the same grain, even 
on a horse, and the best you can do is 
to polish it down with the finest emery 
cloth and finish with tin oxide (putty 
powder) in oil. It may be that the 
leather is not hard enough to surface. 
Louden Bam Equipment is designed to meet just 
such labor conditions as now confront the farmer and 
dairyman. It does for the barn what the tractor does 
for the field—releases man power—makes it possi¬ 
ble for one man to do the work of several—solves 
the problem of scarcity of farm hands. 
Barn cleaning, stock feeding 'and a great many other 
tasks which must be performed daily in the care of 
livestock are actually reduced one-half by the use of 
Louden Equipment. Besides, the equipment is there to 
do the work year after year—it is permanent. 
Wm.Loadsn I 
On^iv^tcr 
of Modem 
Ham 
Equipment 
Clearing Apple Juice 
I selected russet apples, ground and 
pressed them with care and strained the 
juice, but it was still cloudy. What will 
clear it? a.i,. d. 
The removal of the cloudy matter 
from fruit juices is an ever present prob¬ 
lem, and .several things have been used 
to “fine” or. clear the products. The 
stuff cannot be strained out, for it is 
mostly in that middle state, neither solid 
nor liquid, which, to cover our ignorance. 
Yellowing of White Paint 
Why does white paint turn yellow in 
me shade of large pieces of furniture? 
Can It be prevented? a. b. 
This was referred to one of the best 
experts in the world, who says that 
that trouble, ‘which is well known, is due 
to a reversion to its original form of a 
natural color in the linseed oil used. This 
natural color is easily bleached to a color¬ 
less form, but the stuff itself stavs in the 
oil, and slowly goes back unless, as fast 
V*, turns, it is turned back again bv 
light. A good linseed oil paint will al¬ 
ways do It more or less, but a little direct 
light will whiten it again. 
LOUDEN Stalls and Stanchions, Litter and Feed Carriers 
and other equipment possess advantages in simplicity, e 
— —, and satew for the live stock found in no other equipment. 
—- or style of bam—new or old. costs less dian wood, outlast 
strength, convenience, comfort 
Easily installed, fits any size 
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MANTLE LAMP COMPANV, 4*3 Ateddin BuHdIng, NEW YORK 
Farm Ditcher, Terracer 
__ and Road Grader 
All-Steel—Adjustable—Reversible—No wheele. 
levers or cogs to get out of fix. Cuts new farm 
ditches or cleans old ones to 4 feet deep—grades 
roads—builds fara terraces, dykes and levees. 
Prevents crop failures; reclaims abandoned land. 
Does the work of 100 men. Needed on every 
fama. Write for free book full of valuable drain¬ 
age information and special Introductory oSer. 
OWENSBORO DITCHER & GRADER CO., Inc. 
Box 534 Owensboro, Kentucky 
Frozen Potatoes as Food 
Are frozen potatoes unwholesome for 
people? , H. A. .j. 
Massacausetts. 
Not if cooked before they thaw or at 
once after that. If you look at a frozen 
potato under slight magnification vou find 
the cells broken and the .starch grains 
swollen and more free from the tissues. The 
potato is also dead, whatever that changi- 
may be," and has much less resistance 
to decay germs. The general effect is the 
^ime as is produced by a slight boiling 
The result is that all sorts of decay germs 
have a free hand, and a number of them 
can live fairly well just above freezing, 
so the frozen potato will not rot before 
you know it. This change in the cells 
from freezing is very evident when the 
frozen potato is boiled, it is “soggv,” that 
is, the cells have let the water in among 
the starch cells, the natural resistance is 
gone, and so also the rot and the products 
of germ action spread quickly through the 
whole potato. It is not the freezing, but 
the rotting that quickly follows the freez¬ 
ing that is dangerous.* 
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WITTE ENGINE WORKS 
I9SI Oakland Ave., Kansas City, Mo. 
Empire Bldg., Pittsburgh, Pa. 
Reproduced from the N. Y. Evening Telegram 
we call “colloidal.” More than that, 
some juices continue to form it; you can 
strain them clear one day and the next 
they are cloudy again, due to changes 
which are not understood. Adding fish 
skin or glue will do for some things, but 
the flavor is apt to be hurt. A sure cure 
is to stir well with a little white of egg, 
say a teaspoonful to a gallon, and then 
heat to boiling, when the egg-white goes 
out and takes the cloud with it. But this 
may affect the flavor, and will kill off the 
yeasts so that your cider will not ferment 
properly. Of course you can add a little 
unheated cider and it will all go ahead 
together, and for canned cider it makes 
no difference. As the cider ferments it 
will clear itself anyway, and the vinegar 
will be clear 
Copperas with Phosphate 
I have on hand about 150 lbs. copperas, 
sulphate of iron. Could I use it with raw 
phosphate rock, and in what proportion? 
So. ^Yesterlo, N. Y. w. d. c. 
There will probably be some sort of re¬ 
action if yon mix the two, but what will 
happen is hard to say without knowing 
the composition of the phosphate and all 
the conditions, and it does not seem likely 
that the phosphoric acid will be any more 
available, or that the iron will be any¬ 
thing but a detriment. Better sell the 
copperas for whatever you can get, and 
buy a fertilizer of known composition. 
to figure tlte 
Profits 
Where m Western Canada you can buy at from $15. 
to $30. per acre good farm land that will raise 20 to 
45 bushels to the acre of $2. wheat— it’s easy to figure 
the profits. Many Western Canadian fanners (scores of them 
_ . from the U. S.) have paid for their land from a single crop. 
Such an opportunity for 100% profit on labor and investment is worth investigation. 
Canada extends to you a hearty invitation to settle on her 
FREE Homestead Lands of 160 Acres Each. 
or secure some of the low priced lands in Manitoba, Saskatoh-^ 
ewan or Alberta. Think what you can make with wheat atp 
S 2. a bushel and land so easy to get. Wond'^rful yields also of; 
ats, Barley and Flax. Mixed Farming and cattle raising.*^ 
The climate is healthful and agreeable, railway facilities excellent, good i 
schools and churches convenient. Write for literature and particulars as fl 
to reduced railway rates to Supt. Immigration, Ottawa, Canada, or to < 
Keeping Cider Sweet 
What can I put in cider to keep it 
sweet and non-alcoholic? g. s. 
Cider is as easily fermentable liquid 
as there is, and it comes from the press 
ready loaded with active germs, and rest¬ 
ing forms (spores) of germs in addition. 
So the one sure thing is to heat-sterilize 
it, can it. and endure the loss of the 
flavor which is in.seperable from the can¬ 
ning process. A lot of things have been 
used to slow down the action of the 
germs, sulphite of lime is probably the 
best, benzoic acid is good but expensive 
and should not be used if you plan to sell 
the product as “pure cider.” But there 
is nothing that will entirely sterilize ex¬ 
cept heat and will still leave the cider fit 
to drink, and the sulphited cider is apt 
to develop a first-class case of hardness 
after a month or so. 
301 E. GenetM St. 
O. G. RUTLEDGE 
Syracuse. N. Y, 
Canadian Government Agent. 
Disinfectant Formula 
The following formula is said to give 
a better disinfectant than Javelle water. 
Does it? ■ What does “one can of lye” 
mean, in weight? Should the mixture be 
diluted for use? Salts of tartar, one 
ounce; carbonate of ammonia, one ounce; 
borax, one ounce; one can of lye. Dis¬ 
solve. in the order given, in two gallons of 
water. f. r. a. 
This looks like another, and not very 
clever, scheme to increase the sales of 
caustic sode in small cans. This is a very 
useful but rather active chemical, and the 
above mixture is simply a solution of soda 
lye flavored with ammonia, set free from 
the carbonate by some of the lye, the tar¬ 
tar and borax being, in that dilution, 
merely ornamental. How much lye there 
is in a can is more than we can guess, 
there is no standard package for such 
things. The chances favor eight ounces, 
which would give about a three per cent 
B6iking Powder; Self-raising Flour 
Will you print a receipe for baking 
powder, and a recipe for self-raising buck¬ 
wheat flour? 
New York. 
Take 188 parts by weight of cream of 
tartar and mix well with cornstarch, an 
equal bulk, say, the exact amount does 
not matter. Take 84 parts by weight of 
bicarbonate of soda, baking soda, and mix 
with cornstarch. Now mix the two mix¬ 
tures, the strength will depend on the 
quantity of cornstarch you used as 
diluent. Some cornstarch, or flour, rnust 
be used, the idea is to coat the grains of 
the active ingredients so that they stay 
apart till they are wet in use. Of course 
if you want to use it at once the corn¬ 
starch is not needed, but without it the 
mixture will not keep very well. So long 
as you keep the 188 to 84 by weight the 
diluent does not matter, but you must al¬ 
ways use the same amount after you have 
once found by trial how much of the fin¬ 
ished mixture to use in any particular 
case. 
The people who make the “.self-raising’’ 
flours are_ not telling exactly wh.at they 
use, but, in general, they mix in enough 
baking soda to raise the cakes and some 
sort of acid to set it off. having the large 
amount of flour lets them put in other 
acids, harmless and more efiicient than 
cream of tartar. One concern advertises 
that they use dried sour milk as their 
acid, and this seems reasonable. To work 
really well such flours should be mixed 
in bulk by machines. 
, Corncob Syrup Again 
Almost a year ago there was an inquiry 
for “corncob syrup.” but no formula could 
be found and an experiment with a few 
cobs did not give encouraging results. A 
formula has turned up : “Take four red 
corncobs, boil in two quarts of water till 
reduced to one quart, take out the cobs 
and add syrup or brown sugar.” That is 
at least simple and inexpensive, but we 
could not give it a preliminary trial, lack¬ 
ing the red corncobs, which are. we un¬ 
derstand. only produeed at “husking 
bees,” and these are infrequent in the 
neighborhool of 338 West 30th Street, 
New York. 
