GOO 
CAe RURAL NEW-YORKER 
March oO, lUl.S 
Some big advantages that 
you can obtain only in the 
CREAM SEPARATOR 
GREATER CAPACITY: Without 
increasing the size or weight of the new 
bowl, its capacity has been increased. 
CLOSER SKIMMING: The improved 
bowl design, together with the patented 
milk distributor, gives greater skimming 
efficiency. 
EASIER TO WASH: Simpler bowl 
construction and discs, caulked only on the 
upper side, make the bowl easier to wash. 
EASIER TO TURN: The low speed 
of the De Laval bowl, the short crank, 
its unusually large capacity for the size and 
weight of the bowl, and its automatic oil¬ 
ing throughout, make it the easiest and 
least tiring to the operator. 
WEARS LONGER: Due to its much 
lower bowl sp>eed, high grade of materials 
used, and careful and exacting workman¬ 
ship, the De Laval outlasts and outwears 
other makes by far. 
ASSURED SERVICE: 
every locality there 
representative, able 
De Laval users. 
In almost 
is a De Laval 
and ready to serve 
HAS SPEEDdNDlCATOR: Every 
New De Laval is equipped with a Bell 
Speed-Indicator, the “Warning Signal” 
which insures full capacity,thorough sepa¬ 
ration, proper speed and uniform cream. 
If you haven’t the spare cash right now, that need not stand in the way of 
your getting a New De Laval at once. We have an arrangement wiih 
De Laval agents which makes it possible for any reputable farmer to 
secure a De Laval on the partial payrnent plan—a small payment at the tirne 
of purchase and the balance in sever^ instalments—so that your De Laval will 
actually pay for itself while you are using it and getting the benefit from it. 
Why not Bee the nearest De l.ava! agent at once? If you do not know hun, 
write to the nearest office for new catalog or any desired information- 
THE DE LAVAL SEPARATOR CO. 
165 Droadway, New York 23 E. Madison St., Chicago 
PUMPS-ALL KINDS 
HAY AND GRAI.N 
UNLOADING TOOLS 
TUBULAR DOOR HANGERS AND TRACKS 
BUYNYERS 
MYERS 5TAY0N AND TUBULAR D( 
rnAiJVOUR DEALER OR IF MORE CONVENIENT 
rKUIVl WRITE us.'ATTRACTIVE BOOKLET ON REQUEST. 
F.E.MXERS&BRO. NofiS*ORANGE ST. ASHLAND.OHIO. 
BOOKS on all subjects of farming by leading ,, 
authorities are for sale by The Rural New- . i 
Yorker, 333 West Thirtieth .Street, New York ' > 
AREYOUINNEEDOJFarmhelp? 
M. Hessels, Secretary of the Agricultural & Indus¬ 
trial Labor Relief, llli'J Broadway. New York City. 
This organization has over thousand applicants 
on its lists: Superintendents, Working Managers, 
Couples, Gardeners, etc. All services rendered free. 
HOGS ADVANCE 
200 PER CENT 
Buyers at Chicago are paying as high 
as 18)*^ per pound for live hogs, the highest 
price in history. Compared with two years 
ago, this is an advance of 200%. The de¬ 
mand is strong and sure to continue. Here is the 
opportunity of a lifetime to secure big returns. 
Feed your pigs 
Reichard’s Digester Tankage 
a»d watch ’em grow into dollars. This superior brand of tankage supplies the necessary mus¬ 
cle and bone-building materials lacking in all grain feeds. It insures health, perfect digestion, 
quick and even development and makes big profits sure. You can’t afford to do without it. 
The sensational Berkshire boar shown above—Majestic Mammoth 229500—weighed 407 lbs. 
at seven months of age. He was bred by Mr. C. H. Carter, West Chester, Pa., who regularly 
fed him Reichard’s Digester Tankage. 
Write tor samples of tankage, prices and interesting booklet, FREE. 
ROBERT A. REICHARD 15 W. Lawrence St., Allentown, Pa. 
Questions in Dairy Management 
I httve been reading with much inter¬ 
est the letters in TriK R. N.-Y. regarding 
hard churning, and in return for the 
heljifiil hints 1 have received from them 
1 will give the results of my own experi¬ 
ence in that line, hoping it may help 
someone else. 
In November 1 began to have trouble 
in getting butter from the cream of a 
Holstein cow, and I lost one churning 
outright. Then we began heating the 
cream until a skim formed on the top, 
but still continued to have trouble, the 
butter when it came being very hard and 
seeming like curd. At this point I got 
a small glass churn and began to ex¬ 
periment. When churning day came 
again I heated all the cream to about 
70 flegrees and put it in a newly scalded 
churn, which carried it up to about 74 
degrees. Before putting it in the churn 
I took out a quart from the jar contain¬ 
ing the oldest cream, which had thick¬ 
ened, and put it in the glass churn. In 
10 minutes I had butter. Then I took 
from the large churn u quart of the 
mixed thick and thin cream, and churned 
it an hour bfTore getting butter, while 
we churned that in the large chum about 
three hours. Since then I have not tried 
to churn any cream that is less than 48 
hours old, and make sure that it has 
become thick; 72 degrees seems to be 
about the right temperature for this 
cow’s cream. It would probably be too 
warm for .Jersey or Guernsey cream. 
The butter comes iniite soft, but hardens 
up very quickly, and .seems much more 
like butter than what I had been having. 
1. Should a cow or more especially a 
heifer, ever be milked before calving? 
We had a two-year-old heifer a year 
ago whose udder seemed to be inflamed. 
It was very hard and the lower part be¬ 
came very red. I became alarmed and 
called in a neighbor, a young farmer, 
who at once began to milk her. The milk 
.‘leemed to he almost blood. He advised 
me to milk a little every day, whic-i I 
did, noting a change in the character of 
tlie milk almost at once. He also gave 
her one or two doses of a mixture of 
saltpetre, epsom salts and spirits of 
nitre. In a few days she gave birth to 
a fine calf, and she came along in fine 
shape, giving more milk than the calf 
could take until she was old enough to 
veal, about 12 quarts during the Sum¬ 
mer, while feed was good. She had only 
grass. Another neighbor, an older fanner, 
afterwards told me we had done wrong 
in milking the heifer at all. As she had 
come out all right, my jmung friend and 
I did not feel badly over it. The heifer 
is due to have another calf the last of 
-Vi>ril. My young neighbor has moved 
away, leaving me to solve my problems 
alone. Will you tell me how to take 
care of her? She is now giving about 
1 y^, quarts of milk. I was told that the 
longer I could keep her giving milk this 
year the longer she would be milked.- in 
the future. Is this true? She is having 
no feed except hay. Grain is too high 
here. , 
2. I saw an aerator advertised in your 
columns some time during the year, 
riease tell me if one would be practical 
on a small farm without ice or running 
water. We have an old well about 20 
feet deep near the house, which has beeu 
covered over since the cLsterp was built 
3.5 or 40 years ago. The water was very 
cold even in midsummer, but the well 
sometimes went dry in a drought. It is 
covered with a flat stone which allows 
the air to enter, also small animals, and 
we thought that a kitten was drowned 
in it 1.5 or 20 years ago; possibly chick¬ 
ens or rats may have met the same fate 
in it Could this well be cleaned out 
and u.s'ed to lower milk and cream cans 
in to cool? If so, please state the best 
and cheapest way to do it. I have al¬ 
ways lived on the farm but had little to 
do with the animals untU the last two 
years. I was driven from poultry rais¬ 
ing by the high price of grain, :ind the 
liest way to do my bit for Aviuuing the 
war wa.s to keep on as best I could with 
the animals. TilE R. N.-Y. has been a 
great help to me. C. F. A. 
Maine. 
Your method of overcoming difficult 
churning is good. The cream has a 
ch:ui<-e to develop acidity and viscosity, 
both of which make churning easier. 
1. Sometimes a heifer's udder beeomes 
so distended that it is wise and neces¬ 
sary to milk her a little before calving.' 
It is a good plan to milk a heifer up to 
withiu a mouth or six weeks of calving 
if possible. This is True of a cow in 
any stage of life. It is probably true to 
some (‘xteut that the length of time a 
ciiw will go dry in after years is some¬ 
what determined by her first dry period. 
2. All aerator would by no means be 
practical in your ca.se. Pump out the 
well or dip out with buekets if pos.sible. 
Scrape out well and if there is no un¬ 
desirable odor it could be used for cool¬ 
ing milk and cream. The can must 
actually be lowered into the water to do 
the work; however, a small wooden tank 
witli water anil ic<‘ would '>f course ho 
better. 
When heifer fre.sheus m*.vt month 
feed her a grain ration of two parts 
bran, one part cottonseed meal and one 
part oil meal, together with all hay she 
will eat. Work her onto this ration gradu- 
all.v, so she gets a pound to four pounds 
of milk prodiu.'ed daily. When she is 
put on pasture the grain can be cut in 
two. It is hard to maRe a cow give any 
considerable amount of milk in her last 
months of lactation without grain, hence 
your heifer may go dry before you Mould 
like to have her. I note she was giving 
only quart.s when you wrote your 
lePer. .i 
Pasture or Soiling Crops 
How could I best use o pieces of 
ground to get pasture for one or two cows 
during the coming Summer? One piece 
was planted with potatoes last vear 
(some manure), and had a heavy gro'wth 
of weeds when dug; the other had corn 
(wuth chemicals only!, and is* not so 
weedy. I do not want to use jilow if :i 
disking will suffice, as the e.xpense is great 
Manhasset, N. Y. c. i,. 
C. L. would get more feed from a small 
acreage to grow soiling crops tind not 
attempt to pasture both fields. One field 
can he sown to oats early, preferably the 
potato field, as the oat-s will help to 
keej) the weeds down. They should he 
sown thick, about three bushels per acre, 
then disked in. The other field .should be 
disked at same time, then redisked tlie 
latter part of May; one-half .sow'n to cow- 
peas (Wh’ppoorwill or Early Black), and 
the remainder sown to Soy beaus (Earli- 
Green). When these commence to hh>s- 
som they should be cut a few at a time, 
and fed to the cows green. A.s soon as 
the cow peas have all been cut and fed 
the ground .should be redisked and .sown 
to barley for late Pall pasture. As soon 
as the barley is four inches high turn 
the cows into this lot. The oat pasture 
should then be plowed and seeded with 
Red clover. Red-top and Timothy for per¬ 
manent pasture the following Spring. 
F. .\. s. 
’.Vo cannot get .i?! per bn. for potatoes; 
the seed cost .$.3.40 last Spring. Some think- 
lots of potatoes will be wanted to feed 
stock. Cows from $60 to $120; feed av¬ 
erages $3 per 100 lbs. Hay i.s selling 
around .$20; what speculators did not get 
away from the farmer last Fall at around 
$9. Much of if yet lies in the barns not 
paid for. Horses are plenty and cheaj) 
in i»riee. The best veal calves bring, alive. 
12c per lb. Maple sugar, 20e lb. ; syrup, 
$1.75 per gal. can; can costs 20c. 'J’he 
price of milk is set by the government and 
is generally 10c le.ss than the milk within 
150 miles of New York. Some buyers are 
kicking about paying the price, but most¬ 
ly city milk dealers. Hired help is very 
scarce at $50 a mouth, with or without 
hoard; there are some that have e.seaped 
the draft, hut they will not help the fann¬ 
ers any. Eggs from 30 to 32c. All kind 
of feeds are high to the farmer ; taxes are 
so high it is like paying rent of a farm 
to pay them. l. s. p. 
Cattaraugus Co., N. Y. 
Fresh cows with calf by side are selling 
at private sale and auction at $80 to $100. 
while dry cows are going at about $’20 
cheaper. There is practically no niilk 
sold from this section and m> creamery, 
.so the chief dairy product is homemade 
butter, which varies, according to quality, 
from 38 to 50c per Ih. There is prac¬ 
tically no market gardening done, while 
fruit is one of the main products (»f this 
section. The 1917 crop is pruoth-ally all 
marketed, largely bought by dealers :it 
prices, according to grade, from $2 to 
per bbl. Hay, which has lieeu bringing 
very good prices during the Winter, is 
lower at present, au<l :is tlu're is no dealer 
who will buy W'e have to ship and be sat¬ 
isfied with what the eommi.s.siou men ivill 
send U.S. Eggs are being produced at a 
great loss to the poultryineu here, as the 
supply was generally .small, while prices 
were high, but now the price has dropped 
to 25 to 40c per doz., while com renuiiiis 
at $2.10 per hu.; oats, $1; iniddliugs, 
$2.65 per cwt. Bran not obtainable. 
Greene Co., N. Y. u. s. 
Prices are about as folloivs: Butter. 
45c; eggs, 40c: potatoes, $1.25; veal, 20 
to 2’2c, hog dre.ssed; milk, 6t|,c; pigs, 
pair, $10; cows, $50; bran, .$2..50 per 100 
lbs.; com, $4 per 100 lbs.; hay, $‘24; 
apples, 90c to $1, wholesale. The ddg 
law is not in force. I counted 17 dogs 
on one short street; not one had a tag on. 
Lackawanna Co., l‘a. A. <). w. 
