94t 
Why Dip Sheep ? 
(Continued from Page 046) 
are soon covered. Unless the ticks are 
killed, the lambs will be stunted and may 
even die as a result of being heavily in¬ 
fested. 
At this time in our world history, when 
we are i)racticing food conservation in 
every form, we should think of the suffer¬ 
ing of our dumb friends, and aid them in 
their work of helping to feed the race. 
l)ipi)ing. which consists of immersing the 
whole body, head and all, is the only 
l)ractial method of eradicating shee[) ticks. 
To he effective, the “dip” must actually 
come in contact with some part of the 
tick. The three ways in which this may 
take place are, first, by passage through 
the mouth parts into the dige.stive .sys¬ 
tem ; second, by a form of inhalation or 
breathing by which the effective part of 
the dij) is taken in through the breathing 
pores or stigmata, and reaches the respir¬ 
atory organs and, third, by absorption. 
This takes place by a pa.ssage of the liquid 
through the skin, technically known as 
the process of osmosis. 
Dips may be classified in three or more 
groups: First, non-volatile, to which be¬ 
long the arsenic group; second, nicotin 
or tobacco group; and third, coal-tar- 
creosote and cresylic acid group. Group 
1 kills mostly by ingestion and jiartly by 
absorption; Group 2, mostly by absorp¬ 
tion and to some extent by ingestion 
and respiration ; Group .‘1, by respiration 
of the gases given off, and to some extent 
by absorption. 
The length of time the dip retains its 
effective iiowers has much to do with .its 
effectiveness. Of course, it is necessary 
that the fleece be thoroughly saturated. 
This requires about a minute’s time. The 
dip that remains active longest in the 
fleece will, other things being equal, be 
most effective in destroying the parasite 
and in preventing reinfestations. 
The bath or dip should be warm enough 
to prevent chilling the animals. A mini¬ 
mum of 0.5 degrees Fahrenheit and a max¬ 
imum of 9,5 degress Fahrenheit should be 
the range in temperature. Follow the 
directions given on the container bath as 
to temperature and for time in the dip. 
Do not dip on a cold, windy or stormy 
day. Dip when conditions are such that 
the sheep will dry quickly after being im¬ 
mersed. Ten days after the shearing is 
a good time to give them their first dip¬ 
ping, if they are heavily infested, other¬ 
wise .Tnly or August is suitable. 
The sheep should be handled carefully 
at dipning. They should not be dipped 
immediately after a long hot drive, but 
should be .allowed to cool off. The heavier 
sheep should be dipped first. A good prac¬ 
tice to follow is to dip the rams first, then 
the ewes, followed by the lambs. All 
should have access to water just prior to 
being dipped. Where the flocks are large, 
the work should be so planned that the 
dipping will be over in plenty of time for 
the sheep to dry before night. When 
through dipping, the left-over dip should 
be dispo.sed of either by spreading on bare 
ground where it will be absorbed, or by 
burying. 
The cost of dipping varies from three 
to five or six cents per head, depending 
upon varying conditions and the kind of 
dip used. The instructions given with 
each brand of dip should be followed ex¬ 
actly. If more than 20 sheep are to be 
dipped, a draining board should be built 
to catch the dip carried out by each ani¬ 
mal. II. E. IIASLI-rTT. 
RURAL. NEW-YORKER 
old roosters, 24c; turkeys, 28 to .30c; 
ducks?, 27 to 28c. 
Products, Prices and Trade 
NEW YDKK, .TUrW 25, 1918. 
MILK, 
The New York isrice for August iu the 
150-mile zone is $2.70 per 100 lbs. for 
3 per c(»it milk, sind ,$2.90 for Septem¬ 
ber, four cents per 100 lbs. to be sulded 
for each tenth of one per cent increase in 
butterfat. 
BUTTER 
•• The market has been quite dull and 
prices slightly cut to encourage trade. 
Creaiuery, fancy lb. 4 !yl 4 ® 46 
Good to Choice . 43 45 
liOwer Grades. 38 ® 41 
Dairy, best. MI 4 & 45 
Cominon to Good. 36 @ 44 
City made. 32 @ 36^ 
I'.'icklnK Stock. 30 @ 34 
Process . 34 i0l4 
CHEESE 
Price advances are noted both here and 
at the interior markets of AVisconsin and 
New York State. On the Utica dairy 
boai-d sales Avere made at 2 ‘.]% to 24. 
I’roduction continues quite large. 
Whole jAI I lit. fancy . 25*4'^ 25t^ 
Good to choice. 24 ® 25 
Lower grades. 21 & 23 
Skims, best.. lOtg® 20 
KalrtOKOOd. 12 ® 17 
Eons. 
There is a large supply of medium 
grades which are rather difficult to move. 
Prices are slightly lower in all lines, in¬ 
cluding nearby fancy. 
White, nearby, choice to fancy. 52 @ .53 
Medium to (lood. 44 & 49 
Mlxeit colors, nearby best. 48 ® .50 
Common to cood. 40 @ 46 
Gathered, best, white. 48 w 50 
Medium to yood, mixed colors .,. 39 <<J 45 
Lower grades. 28 ® 31 
IJVE I'OUITRY. 
Business is rather dull owing to in¬ 
creased receipts and labor troubles among 
the slaughterers, .Sales of broilers are 
reported at 34 to 37c; foAvls, 30 to 31c; 
DRE.S.SED POULTRY 
Prices continue at the recent high 
range as receipts are quite light. 
Chickens choice broilers, lb. 75 ® 80 
Fair to Good. 45 @ 60 
Fowls. 34 @ SG]4 
Roosters. 27 @ 28 
Spring Ducks. 35 @ 36 
Squabs, doz. 2 00 ® 8 00 
BEANS. 
Marrow, 100 lbs.1150 @12 75 
Fea.1100 @1175 
California, small white,.12 00 @12 25 
Bed Kidney.1175 @12 75 
White Kidney.12 75 @13 75 
Lima, CHlifornia.12 50 @13 50 
FRUITS. 
Early apples hat'e been selling at ex¬ 
treme prices for anything that could be 
considered choice. Fairly good Astra- 
chans have ranged around $4 a barrel, 
with culls about one-half price. Pears 
continue very high on stock of good size. 
Peaches higher, as the sea.son is about 
at its best for Southern Elbertas, South¬ 
ern .Jersey and Delaware are selling 
around $1 per 10 qt. basket. Cherries 
bringing an extreme price. Currants 
and berries very high, although some of 
the stock is poor. A few grapes from 
North Carolina have arrived. Musk- 
melons higher for best, but value of much 
of the Eastern crop uncertain. Water¬ 
melons higher, as the hot weather has 
made a large increase in retail business. 
Apples—New, bu. 50 @ 2 .50 
Currants, qt . 13 @ 18 
Pears. Le Conte, bbl. 3 00 @U 00 
Raspberries, red, pint. 11 @ 17 
Black-caps, pint. 14 @ 15 
Huckleberries, qt. . 15 @ 20 
Watermelons 100 .35 00 @75 00 
Muskmelcns, bu. 1 50 @ 3 50 
Peaches, 24 at. crate . 3 00 ® 450 
16-qt. bt;. 1 00 @ 1 50 
Bu. bkt. 3 .50 @ 4 00 
Blackberries, qt. 16 @ 25 
Cherries, lb. 20 ra 22 
VEGETARLE.S. 
Potato m.arket easy and receipts .aver¬ 
aging lower in quality. Sweet potatoes in 
large supply and lower. Onion market 
Aveak. String beans in A'ery large re¬ 
ceipt. Tomatoes loAver and many badly 
sunburnt. 
Potatoes—L. I . bbl. 3 00 @ 4 50 
Jersey, bbl.3 to @ 4 25 
Sweet Potatoes, bn. 1 00 @ 3 00 
Beets, 100 bunches. 1 .50 @ 3 50 
Carrots. 100 bunches. 1 00 @ 1 75 
Cabbage, bbl. 1 00 ® 1 75 
Lettuce, half-bbl. basket. 50 @ 1 25 
Onions, new, bu. 1 75 @ 2 75 
Peppers, bu. 75 @ 1 00 
String Beans bu. 75 @150 
Squash, bu. . 75 1 25 
Peas. bu.... 100 @2 00 
Lima Beans bu . 150 @3 50 
Cauliflower, bbl. 2 50 @ 4 00 
Egg Plants, bn. 50 ® 2 00 
Tomatoes, nearby, bu. 100 @300 
Mushrooms lb . 40 @ 75 
Horseradish, 100 lbs. 3 00 @6 00 
Cucumbers, nearby, bu,. 75 @ 1 M 
Spinach, bu. 75 @ 1 00 
Leeks, 100 bunches,.1 00 @ 2 00 
HAY AND STRAAV. 
Hay. Timothy, No. 1. ton . 26 00 @27 00 
No. 2.23 00 @25 00 
No. 3 .17 00 @2100 
Clover mixed.15 00 @24 00 
Straw, Rye,.10 00 @18 00 
Philadelphia Markets 
BUTTER. 
Receipts of high grades arc rather light 
and market quite strong. Best prints, 
August .J, 191 s 
52 to 53e; tub, choice, 46 to 48c; common 
to good, 41 to 44c. 
eggs. 
Most of the receipts are showing irreg¬ 
ular quality. The market on high grades 
is decidedly firm. Nearby best, 48 to 50c ; 
gathered, good to choice, 43 to 46c; lower 
grades, 35 to 40c. 
LIA-E POULTRY. 
Fowls, 35 to .36c; chickens, best, ,38 to 
40c ; medium to good. ,32 to 36c; ducks, 
Spiing, 3.3 to 35c; old roosters, 26 to 30c; 
pigeons, pair, 35 to 4.5c. 
DRESSED POULTRY. 
FoavIs in good demand .and market 
strong; foAA'ls, ,34 to 37c; old roosters. 
28c; broilers, be.st, 46 to 47c; medium 
grades, 4.3 to 46c; Spring ducks, 35 to 
.36c; squabs, doz., $7 to $8.25. 
FRUITS. 
Apples, new, bu., 50c to $1.50; peaches, 
6-basket crate. $2 to $3.50; cherries, 6-lh. 
basket, 75c to $1; muskmelons, bu., $.3 
to $4; watermelons, 100, $20 to .$60. 
VEGETABLES. 
Potatoes dull and slightly lower. Po¬ 
tatoes, No. 1, bbl., $3.75 to $4.25; No. 2, 
$1.75 to $2.25; nearby, five-eighths bas¬ 
ket, 40 to 95c; sweet potatoes, bu., $1..50 
to ,$2..50; onions, bu., $2 to .$2.50; mush¬ 
rooms, lb., 50 to 75c. 
HAY AND STRAAV. 
Hay, No. 1 Timothy, .$25.50 to $26.50; 
No. 2, $23 to $24; No. 3, $17.50 to 
$19.50; clover, mixed, $21 to $25; straw, 
rye, $15.50 to $17; oat and wheat, $12.50 
to $13. 
Cood Mechanical Features^ 
£/ectnc sjfstem thrown 6oth 
ahesd of tractor and down on implement, 
>-II-V, I: 
It SolTTho JFajritt I^r^ohlom 
fier/ected oyer head- ya/ye four Cj/Zinder engine, 
Mth /orce/eed oUir^ system undordS/iS-pressure 
---V, 
2)iameter qPconnecting rod/teorin^s iHin. 
fOopored topiston d/ameter 44 inj'nsurin^ /s/e. 
V 
Va/yesp/acedinper/ect adjustment 6y turning down 
tall ond socket Joint of rocker arm with screwdrirer. 
E veryone wKo knows what a tractor 
should, do, agrees that the Moline-Universal 
has three distinct advantages over all other 
tractors: lighter weight; greater ecoriomy and 
ease of operation; ability to do all farm work, 
including cultivating; and ONEUMAN control of 
both tractor and implement from the seat of the 
implement, where you have always sat, and 
where you must sit in order to do good work. 
I Aside from these distinct advantages which 
the two-wheel construction gives, the Moline- 
Universal Tractor, Model D, is still the best 
tractor on the market. In every detail it has been 
refined and perfected to the utmost limit of 
modem engineering knowledge. 
Self Starter—Electric Lights 
The Moline-Universal is the only tractor regu¬ 
larly equipped with a complete blectrical start¬ 
ing, lighting, governing and ignition system. The 
starter saves many hours of productive work, 
besides eliminating back-breaking labor. Electric 
lights enable the tractor to be worked at night 
dffring rush seeisons. 
An electrical governor perfectly controls the 
engine speed. By simply turning a dial, within 
easy reach of the operator, engine manitains any 
speed from J to 3J m. p. h., and automatically 
handles 2 J 1 changes in load. 
Perfected Four-Cylinder Engine 
The perfected four-cylinder engine is the latest 
development in overhead-valve construction. 
With a bore of only inches a 2i-Inch crank¬ 
shaft is used. The strength and thickness of the 
crankshaft eliminates all vibration. Oil is forced 
through hollow crankshaft to all the main and 
connecting rod bearings under a pressure ot 35 
pounds to the square inch. The bearings float 
on a film of oil, so their surfaces never touch. 
Double valve' springs give unusually quick' 
action with soft seating. Rocket arms are swiveled 
on ball and socket joints that may be turned 
down with a screw driver, placing the valve 
mechanism in perfect adjustment at all times. 
This engine develops unusual power and is very 
economical in operation. 
Steel Cut and Hardened Gears ^ 
The transmission is completely enclosed, with 
drop forged, hardened, and cut steel gears run¬ 
ning in oil that reduce power loss to a minimum.' 
All gears are mounted on heavy duty Hyatt 
roller bearings, with high grade b 2 Jl bearings 
fitted with adjustable collars to take up end thrust. 
Fifteen Hyatt roller and five ball bearings are 
used in the Moline tractor. Seven splined shafts 
are used in locking gears to shafts. This is the 
strongest construction known, and has the addi¬ 
tional advantage thafit meikes the transmissioa 
easy to take apart. 
For pulling in soft ground, the two drive wheels 
can be made to revolve as one by me 2 ms of ft. 
differential lock, doubling their pulling power. 
Complete Enclosure of All Parts' 
The final drive is completely enclosed in dustj 
tight shields, the edges of which are settled by 
heaAry grease used to lubricate the gears. Every 
part of the Molirre-Universal tractor is protected 
against friction and wear. 
All working parts tire accessible. All the 
weight is so well balanced on two wheels that 
the rear end of the tractor can be supported with 
one hand. _ 
The Moline-Universal Model D will give you 
longer and better seiYice at less expense than 
any other tractor. It is built for positive reliability. 
Our catalog describes the Moline-Universal in 
detail. Send for it Address Department 19. 
Complefe/y enclosed transmission with steel cut 
^ears./iyatttearin^s,di//erentiallock,dnd6rdte9 
MOUNE PLOWt COMPANY, Moline, IlL 
Manufacturers of Quality Farm Implements Since I86S^ 
