928 
E6C RURAL NEW-YORKER 
July 27, 1018 
What Women Can I are taking the places 
WAT of men in many activi= 
Do In War Timo ties. WhUe the war 
lasts many of our 
women folk may have to 
assume extra burdens. On 
many dairy farms today, 
women are milking from 15 to 
30 cows with the Perfection, 
The Perfection draws the milk 
in Nature’s Way, with a gentle suc¬ 
tion, a spiral downward squeeze 
followed by a period of complete 
release. It’s gentle, uniform action 
is agreeable to the cow. The Perfection 
is simple, having no complicated parts. 
It’s easy for a girl to handle. 
Miss Rosa M. Sweatt of Dixfield, Maine, 
writes: 
*'I have used a Perfection Milking Machine on W. 
8. Marble’s farm since last April. It works to perfec¬ 
tion and really makes milking a pleasure and it is so 
much better for the cows that they plainly show they 
like it. It is especially good on hard milkers, or if 
there is any soreness on the teat or udder there is no 
kicking or trouble in any way. 
Jay Johnson of Faribault, Minn., writes: 
"I have used your Perfection Milking Machine 
since April 1916 and milk 35 cows. I have saved one 
hour each milking and in the harvest time my wife 
did the milking, saving me an extra man. I can 
heartily recommend the Perfection. 
I looked around and saw several Others work and I 
feel satisfied I got the best.” 
Your wife or daughter may not have fo help 
you with the milking, but if you install a Perfection 
Milker in your barn, either one of them could do 
(he milking alone in an emergency. 
Let us send you our illustrated catalog. 
Perfection Manufacturing Company 
Live Stock Notes 
Homemade Rennet 
A short time ago a correspondent in¬ 
quired about making homemade rennet. 
The query was answered by Prof. Jud¬ 
kins, but he only gave the method pur¬ 
sued in factories or large industrial con¬ 
cerns. The matter of m'aking home¬ 
made rennet is very simple. On this 
farm we always use the homemade article, 
as my mother has been making it for 
years. The rennet is made from the 
calf’s stomach, of which ,a sketch is 
given (retraced from a copy in my pos- 
sf-.s.sion). After killing cut out the ren¬ 
net, leaving a portion of the third stom¬ 
ach (the book) attached to it. Care¬ 
fully squeeze out the contents of the ren¬ 
net, which consist of partly coagulated 
milk or other partially digested food, but 
do not tiii’n the rennet inside out or wash 
it, as that would cause a loss of part of 
the ferment. Tie up the opening in the 
1,‘irge end with a string, at the narrow 
passage between the' third stomach or 
book and the rennet. Insert at the open¬ 
ing of the neck at the other end a quill, 
or small tube of some kind, and blow up 
2115 £. Hennepin Ave. 
n 
Minneapolis, Minn. 
ASmJCdiforniaFarmF'ii-^^^^^^ 
the crops you know, 
also oranges,grapes, olives and figs. No cold weather; rich 
soil; low prices; ea.sy terms. Enjoy life here. Newcomers 
welcome. Write tor new San Joaqnin Valley Illustrated 
Polders,free. C. I.. Scngravea, 1 iidiiHtriulCdniiniaaloii- 
er Kaiita Fe Ity., 1!M>8 Railway Kxchangc, Chicago 
A miles from 
I ^11 1C good village. 15 acres tim- 
Good 7-room house, 
new liasement barn, silo, hen house, etc. Equipment in¬ 
cluded ; 12 cows, bull, team and complete set tools. Only 
S10,(H)0; ^ down. .Send for list of other farm bargains. 
II. ii. McELIIENEY, :: Cuba, N. Y, 
:<T0 mS 
Buys the New Butterfly! 
jih "J Junior No. 2J<. Eight rnn- 
easy cleaning, close 
^ skimming, durable. Guaran¬ 
teed a lifetime against de¬ 
fects in material and workmanship. 
Made also in four larger sizes up to No. 8 ' 
shown here. i. _ . j 
30 DAYS’ FREE TRIAL more by what It eaves ..— 
in cream. PoatalbrinfrelfYeccatatoer-folderand'^direct-fron)* 
factory’* offer. Buy from the maoufacturer and save money. 
fllBAUGH-DOVER CO., 2171 Warshall Blvd., CHICAGO 
^ ^ ^ 'a 
__ 
For Use Where Help is Scarce 
T N SPITE of labor shortage you can harvest 
corn this fall without trouble or delay if you 
will buy and use a corn binder or picker. One of 
these machines drawn by a tractor or three good 
horses, a two-man outfit, will harvest from five to 
seven acres a day, cutting and binding the whole 
crop in neat, convenient bundles, or stripping, husk¬ 
ing and delivering to a wagon all the ears in the field. No 
waste; no time lost. 
Deering, McCormick, Milwaukee or Osborne Corn Binders 
Deering or McCormick Corn Pickers. Order Early ! 
This beats hiring men to cut or husk corn, even if plenty 
of men were to be had. In a season like this, when it is just 
about impossible to get help, the economy and efficiency of 
International Harvester corn binders and corn pickers will 
be welcomed by thousands of farmers. 
The output this year is limited. There may be delays in 
transportation. To be sure of having your machine in time 
place your order now with the local dealer or write us for full 
information on any corn harvesting machine you are going 
to need. 
International Harvester Company of America 
_ (Incorporated) 
CHICAGO %• USA 
Cbzunpioa 
Deering 
McCormick 
Milwaukee 
Dried Milk Powder 
The very perishable nature of fluid 
milk, with the accompanying' necessity 
for its immediate consumption, is a se¬ 
rious handicap to its profitable marketing, 
and will make a recent report upon dried 
milk powder from a government board in 
Great Britain of interest to dairymen. 
This report, as quoted in the publiciitious 
of our Public Health Service, states that 
dried milk powder is coming into rather 
large nse in England in the preparation 
of certain foodstuffs and in infant feed¬ 
ing. 
The proce.ss of manufacture is described 
as having for its purpose the evaporation 
of fluid milk to a dried residue at the 
lowest possible temperature and in the 
shortest possible time. There ai’e two 
ways of accomplishing this: in one, the 
milk is evaporated by being spread in a 
very thin layer over the surface of a re¬ 
volving heated drum, from which it is 
scraped as it dries, and, in the other, par- 
tiall.v condensed milk is sprayed into a 
heated chamber where it evaporates in the 
air, allowing the dried powder to fall to 
the floor. About 5.000,000 pounds of this 
milk powder were imported into England 
in 1915. one-half of which came from the 
United States. 
The produce is marketed in three va¬ 
rieties full cream, half cream, and 
skimmed ; though some preparations con¬ 
tain added cream and cane sugar. It is 
used as the basis of certain proprietary 
infant foods, is sold mixed with cocoa 
and sugai’, and with egg powder and 
sugar to form a “custard powder.” It is 
also used extensively in the baker’s and 
confectioner’s trades. When water is 
added to milk powder, fluid milk is_ re¬ 
produced ; but not with all of its original 
characteristics. The reconstructed milk 
has a slight smell of boiled milk, and the 
cream separates quickly as a yellow layer 
at the surface. It also lacks the enzymes 
of fresh milk and has undergone some 
slight chemical changes. Bacterial life is 
greatly reduced in the process of drying, 
though _ the powder is apt to be re- 
contanp "d in subsequent handling. 
Disease-producing bacteria, if present, ap¬ 
pear to be markedly lessened in virulence. 
For the important purpose of infant 
feeding, dried milk pow’der of recent man¬ 
ufacture, from a good quality of cow’s 
milk, and produced under hygienic condi¬ 
tions, was found hut slightly, if at all, 
inferior to fresh cow’s milk. Under city 
conditions, especially in hot weather, it 
was found often preferable to fluid milk. 
Increasing quantities of it are being used 
at child welfare stations throughout Great 
Britain, Avhere it is supplied at only a 
slight profit, or even free, to the poor. 
It is dispensed in packages with printed 
directions for its nse, and in three grades, 
full, three-quarters, and half cream. 
Studies of the influence of dried milk 
powder upon the health and growth of 
infants have led to the conclusion “that 
cow’s milk, during the process of desic¬ 
cation, loses none of the characters which 
are necessary for the support of normal 
growth in infants.” Experiments upon 
rats have showui. also, that dried milk 
powder, as a .sole food, maintained nor¬ 
mal growth and health for a period of 
time outlasting that corresponding to in¬ 
fancy and childhood in the human subject. 
M. B. DEAN. 
Rye as Cow Feed 
For several years I have fed a dairy 
ration consisting ^ f equal parts of bran, 
middlings and glucen feed. Of late I 
have been unable to obtain wheat mid¬ 
dlings and have been obliged to substitute 
rye middlings. One of my neighbors tells 
me that rye middlings will cause abortion 
in cows. Is this true? a. b. E. 
Rye middlings has about same feeding 
value as wheat middlings. Fed in large 
allowances to cows rye products produce 
a hard, dry butter, but a limited amount 
mixed with other feeds has given good re¬ 
sults. Feeding as you are doing is all 
right. There is no truth in the statement 
that your feeding of rye middlings will 
cause abortion. h. F. J. 
the rennet as hard as a football and tie 
wutli a string undei’ the tube. The long 
narrow neck may now be cut off after dry¬ 
ing. Hang the inflated rennet in a 
draughty shed, but don’t expose to thesiin. 
This may take a week. When dry, cut off 
the neck (.see illustration), and let out 
the air. For home use a portion of rennet 
is cut off as needed. One calf’s rennet 
would suffice for nearly 3,000 pounds of 
milk. The rennets from milk-fed calves 
are valuable; gras.s-fed calves are not 
nearly so good. Rennet extract cannot be 
obtained, so fanners should not neglect 
to save and utilize the rennets of the 
calves the.v kill. j. a. m. 
Shrink in Milk ; Hen Ration ; Whitewash 
I. What is a good balanced milk ration 
for Summer feeding for average herd 
(mixed breeds, on rather poor pasture; 
also ration for Winter feeding with green 
oat fodder, good grade stock hay and 
corn fodder, no silage? For the past two 
weeks or so my cows have been steadily 
falling off in their milk, which I am at a 
loss to understand. Their grain consists 
of the following: Cottonseed, gluten, oil- 
meal, cornmeal and flour middlings. Is 
this a good mixture for milk, and in what 
proportiou_should it be mixed? Generally 
use bran instead of middlings, but hard 
to get bran jit times. In one of my culti- 
Viitod fields is a quantity of witch-gra.ss 
which I have been pulling and feeding 
cows. Is there anything about the roots 
of this grass that would cause cows to dry 
up? What would you advise in place of 
bran in feeds when impossible to get bran? 
2. What would you advise ffir dry mash 
and scratch feed mixture for poultry, at 
present time? Have generally fed .same 
mixtures as used at Storrs contest as 
given in The R. N.-Y. of Dec. 9, 1910, 
but it is impo.s.sihle to get wheat, etc., 
and ofher grains so high and hard to get 
at times. ,3. Can you give me recijie for 
making good cheap Avhitewaslr, for inside 
nse on_ poultry houses, stables, etc.? 
Something that will not rub off easily 
and used with sprayer. c. S. D. 
Ma.ssachiisetts. 
1. To supplement pasture make up a 
grain ration of 100 parts dairy feed. 
100 parts gluten feed, 100 parts mid¬ 
dlings, loo jiarts ground oats or bran. 
50 jiarts cottonseed meal and 1% salt. I 
doubt if you can afford to feed more than 
a pound of grain to five pounds of milk 
unless the pasture is extremely poor. For 
Winter ration to supplement roughage you 
have available a good ration would be 200 
cottonseed oil, 100 gluten feed, 100 
dairy feed, 100 ground oats, 50 of oil 
meal and 1% salt. This may not be the 
most economial ration you can use next 
Winter. It is too early to settle definitely 
on a AVinter ration. I do not know that 
there is anything about the roots of witch 
grass that would have any injurious effect 
on the cow. They are so tough as to be 
unpalatable and probably the cows got 
little or no nutriment out of them. Bran 
is not such an important food for cows as 
is commonly believed. It helps to make a 
palatable ration and helps to add bulk. 
Ground oats or some of the bulky pre¬ 
pared foods are about all there is left to 
use in place of bran. 
2. For poultry scratch feed mixture at 
the present time I should use 2 jiarts 
cracked corn and 1 part oats. For dr.v 
mash use 100 lb.s. corn meal, 100 lbs. 
ground oats, 30 lbs. wheat middlings and 
20 lbs. beef scrap. 
3. A good whitewash that will not rub 
off as easily as plain lime and water is 
made by firet slacking a bushel of lime in 
12 gallons of warm water. Secondly, di.s- 
solve 2 lbs. of salt and 1 lb. of zinc sul¬ 
phate in 2 gallons of boiling water. Pour 
the second mixture into the fir.st and add 
2 gallons of skim-milk ai d mix thoroughly. 
II. F. J. ‘ 
