eoo 
IShc RURAL N E W-Y O R K E R 
June 15, 1918 
PREPARE 
for F LY 
TIME ! 
Don’t wait until your milk falls off and 
stock grow thin. Be ready^for flies when 
they come. Meet them with ^e surest, 
safest method, known to the nation’s most 
successful dairymen and stockmen for over 
18 years. Prepare now. Get a supply of 
SO-BOS-SO 
^ K I L F LY 
Bids stock of all Jly nuisanct 
A harmlesPj effective liquid. Sprayed daily 
on cows, horses, calves and hogs makes flies 
“keep their distance’’. Saves money and 
worry. Worth many times its cosL A 
little goes a long way. 
At all eood dealers* in bandy-sized con¬ 
tainers. If you can’t yet SO-BOS-SO send 
os your dealer’s name for our Special 
Trial Offer. 
The H. E. Allen Mfg. Co., Inc. 
Box 60 Carthage, N.Y. 
ABSORBINE 
* TRAOf MARK REG.U.S.PAT. Off; 
MINERAL' 
TnuSB 
over 
HEAVE^^ra 
.COMPOUND 
Booklet 
Free 
NEGLECT 
Will Ruin 
Your Horse 
Sold on 
Its Merits 
BEND TODAY 
AGENTS 
WANTED 
$3 Package 
guaranteed to give 
safisfaction or 
monoy refunded 
$1 Package sufficient 
for ordinary cases. 
Postpaid on receipt of price 
Write fir descriptive booklet^ 
Reduces Strained, Puffy Ankles. 
Lymphangitis, Poll Evil, Fistula, 
Boils, Swellings; Stops Lameness 
and allays pain. Heals Sores, Guts, 
Bruises, Boot Chafes. It is a 
SAFE ANTISEPTIC AND GERMICIDE 
Does not blister or remove tb^ 
hairand horse can be worked. Pleasant to use. 
$2. 50 a bottle, delivered. Describe your case 
for special instructions and Dook 5 R free. 
ABSORBINE, JR., antiaeptic liniment for mankind, re- 
ducei Strain!, Painful. Knotted, Swollen Veins. Concen¬ 
trated—only a few drops required at an application. Price 
K1.2S per bottle at dealers or delivered. 
W.F.YOUNG.P.D. Fm ggTempleSt.,Sprlnorield. MasSs 
tliNEBAL HEAVE REMEDY CO.^ 461 iourth Ave.. nttsburg, Fft 
SAFEST, SUREST, EASIEST TO USE. 
Order through your Veterinarian or Druggist. 
Write us for free booklets on blackleg 
Aud its prevention. 
PARKE, DAVIS & CO. 
Dept, of Animal Industry, DETROIT, MICH. 
HERE’S the simplest, most con- 
enient and efficient hand separa- 
or. It gets every ounce ot cream 
out of the milk; gives you every 
penny of profit in your butter. 
Reid Disc Separator 
attaches to wall—out of way when not in 
use. WeighsSOlbs. boxed lor shipment. 
Send for booklet of Dairy Supplies. 
A. H. £eld Creamary A Dairy Supply Oo. 
69th St. and Eaverford Are., FhUa. 
Electric Driven 
The famous Sharpies Suction- 
feed Separator can be readily 
equipped to run on any kind 
of electric current. Due to 
its simple, durable construc¬ 
tion (only half as many parts 
as other separators), it is es¬ 
pecially suitable for motor 
drive. 
SHARPLES 
^ SUCTION-FEED n 
wream:separatoK 
Tell us what kind of current you 
have and we will advise as to equip¬ 
ment and cost. 
Sharpies is the only separator which 
skims clean at any speed; which has 
no discs (easiest to wash); once-a- 
month automatic oiling; knee-low 
supply tank. Also made for hand 
drive and belt drive. Write nearest 
office, addressing Dept, iz 
The Sharpies Separator Co..West Chester, Pai 
Branches: Chicago San Francisco Toronto SC-7 
SEPARATORS 
SPREADERS 
ENGINES 
Direct from Galloway's Factories C 
Ijcam how Galloway can save you big money 
on your Separator, Engine, Spreader, Tractor .a^ 
[ other farm implement. You know of 
I others who have traded with him and 
got great values. This year buy from 
Galloway and make money by saving 
money. When you buy from Gal¬ 
loway you buy direct from the 
^ factory. Allwaste,allunnccessary 
expense, is saved when you buy di- 
krcct from Galloway’s factories. The 
Vsaving on your year's supply will 
\amount to hundreds of dollars. 
^FREEBook! Write Today! . 
Send at once and get Galloway 'a 191i 
Free Book. Let it be your buying 
guide. It will post you on the 
^ highest grade implements at 
very lowest prices. We ship 
from St.Paiil,Chicago,Kan¬ 
sas City, Waterloo,Coun- 
*' Bluffs. Spokane. 
rBIG 
^VINGSI 
W«GALLOWAYco 
Farm Impl.iMnt Manufacturlnc 8p.el.n.t* ■ 
277GaHoway Station WATERLOO. IOWA B 
works, salts and 
moistens butter 
ready to sell in{ 
SS minutes or less. Let ft prove Mg blitter 
£ rents. Get our money-saving plan. Also 
ifortnation on bow to Earn Your Own 
Chum. Write on letter or postal ‘‘Send me 
Bobct Savin, Ostslog.—Sign, address, mail 
HimETOmt OEPT. O-W-D MFG. CO. 
U8-|MFsrtyjfslb^lr»s^^JhiMjj 
Extra Profit PerCow 
every yea if yoa use tba 
Minnetonna lum. Some farm, 
era make $50 extra. Get tba 
Minnetonna Churn 
FREE For 30 Days' Trial 
Let the Minnetonna prove how it 
makes, washes. 
X K * JP K * J5-K * je-JC • p-K - ' i-K- k’-K * JJ K :P*1C' J?-K - *3 K 
Clean and Clear 
as Water 
Awarded 
Gold Medal 
Pan.-Fao. Expo. 
For Contagious Abortion 
Thorough use of B-K as outlined in our Bulletin 62, “Contagious Abortion,”_i8 the surest means 
known of controlling Contagious Abortion, preventing Barrenness, and removing Retained After¬ 
birth 
Complete irrigation of the uterus and vaginal tract is easy with B-K. _B-K kills the infwting 
germs and foul odors—heals the uterus—removes the slime and acid—no irritation—no strainmg. 
B-K is much more effective and safer to use than lysol carbolic wid, Lugol s solution or coal-tar dis- 
nfectants, which do not cleanse the uterus, bnt make it more acid. 
If your dealer does not have B-K, send us his name. 
FREE BULLETINS: Send for complete information—"Spe¬ 
cial trial offer” and bulletins No. 62, “Ckmtagious Abortion." 
and No. 136, “Calf Scours." 
General Laboratories 
2752 So. Dickinson St. 
Madison, WU., U. S. A. 
♦ P-K' Ji'K.-'5-i0-K • .B-K:iJ-K' ,P-K - XS-k;* J> K• J5-K.'.S'K.- 
Milk Notes 
Ice-Cream Making on the Farm 
Some people like homemade ice cream 
better than that commercially manufac¬ 
tured. Homemade ice cream is very 
easily made, and is inexpensive. An ice 
cream freezer may be bought in different 
sizes at a small cost. Ice would be hard 
for most farmers to get. but it can easily 
l>e brought out by friends in town, and a 
delicious, refreshing product could be 
quickly made after a hard day’s work. 
A good formula to use for one gallon 
of frozen cream is one-half cup of gelatin 
dissolved in two pints of hot milk. Have 
two eggs and 114 of sugar beaten 
together and then add this to the hot 
milk and gelatin. Pour this into the 
freezer can and fill up until it is two- 
thirds full with a mixture of milk and 
cream or all cream. The more cream is 
used the richer and the better body the 
frozen cream will have. If all cream is 
used the gelatin can be omitted if desired. 
Flavoring extract may be added to suit 
the taste. The ice should be broken up 
fine and one part of salt added to eight 
parts of ice and thoroughly mixed. More 
salt may be used if quick freezing is de¬ 
sired . The ice and salt is placed in. the 
freezer around the can and the turning 
process began. It should not be turned 
too fast, as it will give too much swell 
in the early part of freezing, and this 
will fall down, leaving a poor, soggy 
body. It should not be turned too slow, 
or a nice velvety body of cream w'ill not 
be secured. The freezing process will or¬ 
dinarily last 10 to 15 minutes, after which 
the dash should he immediately removed 
and the cream packed until it gets real 
solid. The dash may be' left in, but it is 
hard to di.sh the cream with it in. 
Another simpler method of making ice 
cream can be used where the richness of 
the cream is known. Where cream is 
sold one will know approximately the 
percentage of fat. Few farmers have a 
Babcock testing outfit, but the fat could 
easily be determined if one was in pos¬ 
session. In this case for one gallon of 
20 per cent cream add 1.6 pounds of 
sugar and .8 of an ounce of vanilla or 
other flavoring extract. Eight-tenths of 
an ounce of gelatin may he n.sod for a 
stabilizer, but a very good body can be 
secured without it, and it saves heating 
up a part of the cream to dissolve the 
gelatin. Where the cream is richer than 
20 per cent, milk may he added to di¬ 
lute it. Ices and sherbets can also he 
made very easily on the farm. They are 
harder to keep, and must have better 
packing than ice cream. 
Franklin Co., O. L. A. sutermeister. 
Cheese From Skini-Milk 
Could I make cheese of skim-milk? On 
page .892 you tell how to make Cheddar 
cheese. Can I make that from milk from 
the separator? There is a little time we 
have more skim-milk from the separator 
than we need to feed. I would like to 
make it up into a cheese that would keep. 
I can make cottage cheese, but cannot use 
very much of that as it keeps for so short 
a time. m. c. r. 
You can make Cheddar cheese from 
skim-milk as per the directions on page 
392. It will be rather dry and not so pal¬ 
atable as whole milk cheese. It would 
be better if you could sell some of your 
cottage cheese to make the skim-milk all 
up into this type of cheese. If you desire 
you could mix some cream back with the 
skim-milk and make what is called a part 
skim cheese. This would be better than 
the straight skim-milk cheese. ii. F. J. 
Bad Taste in Butter 
Will ’"U please tell me what is the 
matter wifi my butter in hot weather? It 
is all right until along about dog days, 
and then it gets such a bad taste that 
nobody can eat it. It OD,ly lasts till the 
dog days are over. We always cool the 
cream. Please tell me what I can do to 
stop that bad taste. L. K. 
There are a number of causes for the 
bad taste which you note in your butter 
during the hot. sultry days in August. 
First, it may be possible that it is due to 
some feed which the cows get hold of. 
This is the least probable cause, however. 
It may be due to the method, used in sep- 
larating the cream from the milk, to the 
temperature to which the cream is cooled 
and held, or to the age of the cream at 
time of churning. If you use the shallow 
pan system of raising cream, it is almost 
impossible to make a good quality butter 
in hot weather, as the cream usually be¬ 
comes sour by the time it can, be skimmed. 
If you use the separator, each lot of 
cream should be cooled to 50 degrees or 
below in ice water immediately after sep¬ 
aration. The cream should not he over 
four days old at the time of churning. The 
main thing is to keep the cream absolutely 
sweet until the night before it is to be 
churned. You can then allow it to sour 
slightly by placing it at room temperature 
over night. Do not let it get too sour. 
H. F. J. 
Stringy Milk 
One of my cows is giving stringy milk. 
It is not noticeable unless the milk is old 
or sour. We are feeding the cow stalks, 
and potatoes and she is out at pasture on 
rye. Can you give me a probable cause 
for this condition, also cure for it? 
New York. E. G. w. 
Every year at this time we have a num¬ 
ber of questions about this matter. Peo¬ 
ple usually blame the cow for this condi¬ 
tion of the milk, but in most cases the 
cow is not at all at fault. It is nearly 
always caused by a certain bacterium 
wdiich when working in the milk gives it 
this ropy or stringy condition. Most peo¬ 
ple w’ould feel insulted if it were sug¬ 
gested that the milk utensils were not en¬ 
tirely clean, yet usually this bacterium 
is found on the dishcloth, towel, or in the 
seams of the pails and pans. Even when 
these are carefully washed and scalded, 
the bacteria will be found somewhere 
along the line between the cow and the 
milk pan. The remedy for this condition 
is to boil thoroughly everything which 
touches the milk. Of course an exception 
would have to be made in the hands of 
the milker, but the cloths and the utensils 
should all be thoroughly boiled day after 
day for at least two weeks. We have 
many cases where readers reported this 
condition of the milk, and they could not 
believe that there was any trouble wdth 
the milk handling. They followed the 
plan of boiling thoroughly all the milk 
utensils for half an hour each day, and 
then piit them out in the hot sun for an 
airing. When this was carefully followed 
out, and the stable cleaned up, the milk 
came back to a proper condition, aud they 
had no further trouble with ropy or 
stringy milk. This is the remedy. It 
has to be applied in many cases, and al¬ 
ways so far as we know with good re¬ 
sults. Clean out the stable or stall where 
the cow stands, and give her a good wash¬ 
ing or scrubbing. Keep the hands clean 
when milking, aud boil the cloths and the 
tins thoroughly every day. That will get 
rid of the bacteria and end the trouble. 
Sale of Milking Shorthorns 
The second annual sale of a draft from 
the Glenside herd of milking Shorthorns 
w’as held at the farm on May 23. when 
39 females and six young bulls were sold 
for an average of .8961. While the avei-- 
age was a trifle lower than that of the 
sale of last year, it was considered a very 
satisfactory auction. The imported cows 
in the sale of last year were quite a 
factor in bringing up the average, the 
eight head averaging .$1,64.3.75, the top 
being White Queen, which sold for $3,000. 
the Glenside bred two-year-old heifer 
Welcome Queen bringing the same figure 
in this year’s sale. In last year's sale 
the top bull, Glenside Bell Boy, .sold for 
$1,000. The top this year was Koyal 
Signet, a very fine yearling sired by Glen- 
side Dairy King, and out of imported 
White Queen. He brought $1,700. There 
were quite a number of good bargains se¬ 
cured at this sale, and there seemed to be 
a desire on the part of the farmers to get 
some good dual-juirpose stock on their 
farms, for with the general milk market 
very much up in the air, the scarcity of 
reliable' farm help to do the milking, and 
the very high prices which grade Shorf- 
horns steers now bring, they evidently see 
where a great mistake was made when 
that good old farmer’s cow, “the mort¬ 
gage lifter.” the milking Shorthorn, was 
discarded for the sjiecial dairy breeds. 
While they have not been boomed like 
some of tlie dairy breeds, they have gone 
steadily along making milk, butter and 
beef for their owners at a very satisfac¬ 
tory profit. 
The idea that beef and milk in paying 
quantities could not be produced by the 
same animal has been pretty w’ell ex- 
ploded. The herd bull. Glenside Dairy 
King, weighs 2,400 at four years, aud is 
a typical dual-purpose animal. The old 
herd bull Cyrus Clay was several times 
grand champion at the leading fail’s in 
the milking Shorthorn class. He sired a 
number of Register of Merit cows, aud is 
breeding on through his sons. He at¬ 
tained a weight of 2,350 pounds, aud sold 
in the market for $235. 
