600 
IShe RURAL NEW.YORKER 
April 20, 1918 
HOOVER-IZE 
Your Threshing 
T he national food dictatorhas 
exactly the plan you want in 
threshing. Prevent waste, save 
food, increase production. His 
plan would say, thresh clean-~ 
save all your grain—don’t lose a 
single bushel to the straw stack. 
This job would be an easy one 
if all threshing was done with a 
Red River 
Special 
It beats out the grain. The Big 
Cylinder, the “Man Behind the 
Gun” and the Beating Shakers 
Save the Fanners’ Thresh Bill 
Saving: grrain is easier and costs less 
than growing: it. And every bushel you 
save increases your profits more than 
ever before. Prices were never hiffher— 
and never was g:ra in more badly needed. 
Your boys are at the front—be sure they 
will be fed. Save your g:rain crop by 
threshing: it with a Red River SpeciaL 
Write for circular. 
Nichols & Shepard Co. 
In Continuous Business Since 1843 
Builders Exclusively of Red River Spe* 
cial Threshers. Wind Stackers, Peedcrs, 
Steam and Oil-Gaa Traction Engines 
Battle Creek Michigan 
jmM 
Farm, Garden and Orcliard Tools 
Answer the farmers’ big questions. 
How can I grow crops with less 
expense ? How can I save in plant* 
ingr potatoes? How make high 
pricM seed go farthest ? The 
IRON AGE Potato Planter 
solves the labor problem and makes 
the best use of high priced seed. 
Means $5 to $50 extra profit per acre. 
Every seed piece m its place 
and only one. Saves 1 to 2 
bushels seed per acre. Uni¬ 
form depth; even 
spacing. We make 
a full line of potato 
machinery. Send \ 
for booklet today. 
No Misses 
No Doubles 
BatemanM’f’gCo., Box 2B,, Grenlocli,N.J. 
The 3 walls of Craine patented 
silos insure strength, perma¬ 
nency and perfect silage; keep 
warmth in and cold out. 
“Crainelox” patent covering 
does away with bother of iron 
hoops and provides best insur 
ance against wind and weather. 
Old stave silos can be made in¬ 
to new, permanent, 3-wall silos 
at one-half cost of a r.ew silo. 
Send for Catalog, prices, terms 
and Agency Offer 
Craine Silo Co., Inc. 
Box 110 Norwich. N. Y. 
S GREEI MOUNTtlll SILOS 
H are built for the man who 
knowsquality. Staves dipped 
M incresote preservative; bound 
H by extra strong hoops. Safe- 
M like doors keep silage sweet. 
Anchorage system prevents 
blowing over. 
Write for folder. Order 
early and save tnanev. 
THE CREAMERT PACKAGE MFO. CO. 
33G NmI St., Rulland, Vt. 
Get tliis Free Book 
Write today and got 
this wonderful book 
about silage and dairy 
profit. Tells why Harder 
Silos are big money earn, 
ers. Send postal now to 
HARDER MFG. CO. 
Box 11 CtoblesklU, K. Y. 
u 
NTTED 
ST 
Excels in aOSE SKIMMING 
Excels in BIG CAPACITY 
Excels in EASY aEANlNG 
Excels in EASY RUNNING 
Try» then buy the great ‘U. S.’ _ 
And dairy troubles will grow less. 
PLANTS 
“U. S. Light, 
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Daylight all time in home. Will 
wash, chum, fan, toast, supply 
electric flat iron, save hxmdreds of 
steps, provide water all over the 
house. Operating cost low. A com¬ 
fort and a joy. 
Greatest thing out for the farm 
Ask for full particulars 
VERMONT FARM MACHINE CO. 
BELLOWS FALLS. VT. 
Chicago, 111* Balt Lake City* Utah 
]*ortlaiid, Ore. Oakland, CuL 
UNADILLA SILOS 
On t\\e Best oi Farms 
Unadilla users are its greatest endorsers. 
And no better testimonial ot its superior¬ 
ity is needed than its long list of promi¬ 
nent users. The Unadilla wins out among 
the nation’s most suocessfiil dairymen and 
stockmen as it won out with N. Y. 
State, U. S. Government and County 
Farms. 
To insure delivery, to get special 
discount on 
early orders 
—send note 
for catalog, 
prices,ageucy 
oflEer. 
Box C 
Clf SAVE MONEY 
OlLiVyiD by buying NOW. 
Ltimber is hard to get and price is 
climbing higher. Ulbernl cosh 
and early shipment discounts. 
Take no chances on late del¬ 
iveries this year. A Globe 
Silo isyourbestbetthisyear. 
Adjustable door-frame with 
ladder combined. 6-foot 
extension Roof makes com¬ 
plete silo with less expense. 
Window free. 
Huy Now—Ship Now—Pay 
Now—Save Now—Write Now. 
GLOBE SILO CO.. 2-12 Willow SL, Sidney. N.Y. 
many people who had their <?nildhood ol 
a Yankee farm. 
The little fellow at Fig. 300 is Melvin 
B. Toal, who is said to live “somewhere 
in Orleans County, N. Y.” This little 
fellow is doing his bit for the Govern¬ 
ment. The new poultry ruling may be 
playing havoc with most chicken men, 
and the high cost of feed may be giving 
them sleepless nights, but this little fel¬ 
low with his hands in the feed pail is not 
troubled with any regrets or fears. He 
is a good feeder, and he is going to see 
that those white hens get w’hat they need, 
and a little more. 
The little fellow W’ith the overalls at 
Fig. 305 belongs to Henry Field of 
Iowa. This boy is sitting in front of the 
house, extending a hearty welcome to all 
who pa.ss that way. He looks like an¬ 
other milk-fed hoy, and the world would 
be better o£f, more Libert.v bonds w'ould 
be bought, and there would be a finer 
spirit in the country if there was .just 
such a little fellow as this in every farm 
home in the land. 
Using the Leftovers 
All this talk about saving food makes 
me think of a true story that happened 
in 1863. Two old men were discussing a 
distressing accident in the neighborhood, 
where a young mother had severely scald¬ 
ed her three-year-old child b.v throwing 
the hot water that she had freshened 
some meat in, out of the open window, 
under which the little one chanced to be. 
“Needn’t tell me she ain’t a thriftless 
wench,’’ said one old man. “Ef .she’d been 
as savin’ as my old ’oman she’d ’a’ set 
that water away and maybe got enough 
fat off of it to ’a’ made a pie. besides 
cookin’ beans or biled dinner in the water, 
or else put it in the soup pot.’’ 
There was a time when this little story 
illustrated the height of stinginess to me, 
but the events of the past year have so 
changed my viewpoint that I now do 
heartily admire this brave pioneer woman. 
It makes me wish to tell you some of the 
things I have learned about saving. Our 
family is very fond of pigs’ feet in any 
form, and rather inclined to overeat when 
they are served. Last week I cooked two 
legs and feet, five of us eating all W’e 
wished for dinner, and had a small plate¬ 
ful sliced very thin for supper. For sup¬ 
per the next night I clipped up fine two 
“souse” that had been cooked with the 
other meat, about two cupfuls of the 
other meat, and several sour cucumber 
pickles, mixing well and putting^ in a 
small, rather deep dish. Next I skimmed 
the broth and got one cup of shortening, 
which was enough for a big batch of oat¬ 
meal cookies. Next I reduced the broth a 
little W'ith water, seasoning well and 
poured on enough to cover the meat and 
pickle and set away to cool. When cold 
I cut in slices and had plenty for two 
meals for four of us. 
Another very appetizing supper dish i.s 
made by covering bottom of di.sh with bits 
of meat and chopped beet pickle, whole 
hard-boiled eggs in center, more meat and 
pickle, and covering with well-seasoned 
broth in which gelatine has been dissolved. 
The red of the beet, combined W’ith the 
white and yellow of the egg, when sliced, 
is very pretty, as well as tasty. ^ Out of 
the remaining broth I made a nice vege¬ 
table soup b.v adding sliced onions, po¬ 
tatoes, a bit of cabbage and a cup of oat¬ 
meal. 
For breakfast we had “meat pancakes, 
as the children call them, made of one 
cup of finely ground meat, one egg for 
each person, one tablespoonfiil of flour, 
salt to taste. The eggs were beaten very 
light before adding to the meat and baked 
in cakes on griddle. Six meals and a 
hatch of cookies from two “pig legs” is 
not so had. is it? 
We are also very fond of scalloped pota¬ 
toes, hut did not think we would be “do¬ 
ing our hit” if w’e used the butter that 
we usually used to fix them w’ith. Now, 
instead of butter, I use finely chopped salt 
pork, and the potatoes are really fine, too. 
Chicken fat is saved to grease baking tins 
with, as it is oily, and it goes farther than 
lard or other grease. 
Now’, last, hilt not least, have you ever 
tried “potato broth”? At first I was 
skeptical, but now I am a “potato broth” 
crank. It saves work when used for sup¬ 
per, and one always has something to 
make a howFof soup of if someone comes, 
cold and hungry. There are any number 
of ways to vary taste of same, and the 
foundation is the water drained from 
boiled potatoes, sometimes mashing a few 
of the potatoes and adding to it If you 
wish soup in a hurry, put on stove to 
heat, season well with salt, pepper and 
butter and add a w’ell-beaten egg, cooking 
just long enough to set the egg. We 
especiallv like it w’ith a hit of onion 
cooked in it, a little top milk added at 
the very last minute, and served with all 
the “war bread” and johnny cake crusts 
and crumbs that vre can drum out of the 
bread box, lightly buttered and dried crisp 
on the pancake griddle in the oven. 
Another quick soup is made by adding 
extract of beef or “kitchen bouquet” when 
hot. Don’t forget to put in that dish of 
chicken gravy, mashed potato or cooked 
rice that was left from dinner, or else the 
dish of oatmeal that Johnuy left this 
morning. After one begins to use the 
“broth,” innumerable ways will suggest 
themselves, and I find soups not only 
nourishing but cheaper than anything 
else, as one can use nearly all left-overs. 
Michigan. MRS. M. KENNEDY. 
Our Country Needs 
Livestock and Poultry 
Kreso Dip No. 1 
for 
FARM SANITATION 
win keep livestock and 
Poultry healthy. 
KRESO DIP No. 1 
EASY TO USE. 
EFHCIENT. ECONOMICAL. 
Kills Sheep Ticks, Lice and Mites; 
Helps Heal Cuts, Scratches, 
and Common Skin Diseases. 
PREVENTS HOG CHOLERA. 
WRITE FOR FREE BOOKLETS ON 
POULTRY AND LIVESTOCK. 
Animal Industry Department of 
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DETROIT, MICH. 
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Does not blister, remove the hair or 
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druggists or delivered. Book 1 R free. 
ABSORBINE, JR., for mankind—an 
tiseptic lininient for bruises, cuts, wounds, 
ains, painful, swollen veins or glands. It 
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NEGLECT 
Will Ruin 
Your Horse 
Sold on 
Its Merits 
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