1200 
Oic RURAL. NEW-YORKER 
October 10, lOlS 
Mr. J. J. Scheffner, 
Freeport, Illinois 
Empire Milking Machines 
ID use on the farm of 
Makes 
a Pleasure 
EARLY every dairyman hates milk- 
^ ing. He hates to sit beside a warm 
cow in hot summer weather, perspiring 
to beat the dickens and the cow’s tail 
continually switching his face. It’s no 
fan—it’s drudgery. 
And then, too, it takes so much time—time that 
sh. Jld be spent in the fields, especially now 
when labor is so scarce. And yet, the task of 
milking can be made the easiest, most enjoy¬ 
able job on the place with an Empire—the 
recognized standard among milking machines. 
It enables a boy or girl—your son or daughter— 
to do all the milking alon : while you and your 
help spend those additional hours in the field. 
Furthermore, the Empire Super-Simple I'iston- 
less Pulsator, used on all Empire Milking Ma¬ 
chines, causes such regular and uniform action 
in teat cups that its soothing and calming effect 
on the cow usually results ia a very appreciable 
Increase in milk fiow. 
Other milking machines, having the piston typo 
pulsator, leak vacuum ns the piston wears. 
This causes an irregular teat cup action, result¬ 
ing in an irritated, nervous cow, with the attend¬ 
ant reduction In milk yield. 
Get This Book 
Send for our 1918 Catalog 
No.23 , before purchasing 
any make of milking ma¬ 
chine. It contains many 
facts about milkers that 
you should know. It’s free 
—write for it. Ask for 
name of nearest dealer. 
Get a demonstration. 
EMPIRE CREAM SEPARATOR COMPANY, Bloomfield, New Jersey 
IMIL.KINO MAC HINES 
Also manufacturers of Empire Cream Separators^ 
Gasoline Engines and Eartn Electric Plants 
Chicago, Ill. Denver. Colo. 
Toronto Winnipeg 
Montreal 
manual of milk products, by 
W. A. Stocking; an excellent dairy 
book. For sale by Rural New • Yorker 
Mo ney rtfunded if n ot satisfartnru 
Ll THEinbbRC BROS. OF ALBANY 
NEW YORK 153 Hudson A 
-Nothing Until 60 Days 
Great Offer On the 
Famous Majestic Engine 
We will send the Majestic without one cent in advance. Try it for 30 
days free. If it doesn’t prove the best engine of its rated horse power 
you ever saw, return it to us and we will pay freight both ways. 
If you decide to keep it, make first small payment 60 days after Engine arrives 
and balance in 60-day equal payments thereafter. This gives you a wholeyear to pay. 
We take all the risk while you learn how the Majestic saves its price over and 
over and is the strongest, most economical, easiest to operate, most powerful engine 
for iterated H. P. Runs on gasoline or kerosene. Water-cooled byopen jacket hopper- 
cooled system. Perfect lubrication. Most power at lowest cost. Our SO days free 
trial plan proves all this and protects you fully. 
Send for FREE Book 
Mail post card and get this book today. Tells all 
about the Majestic and gives you expert informa¬ 
tion on how to get best and cheapest results per 
horsepower. Also describes hundreds of other 
bargains in farm equipment and gives full details 
of our no-money-down, 30-day free trial, year-to-pay 
plan. The book is free. Send only a postal card 
and get your copy without delay. 
THE HARTMAN CO. 
4019 La Salle St., Dept. 1449 Chlcano 
"My Majestic 6H.P. 
Engine runs better 
than engines costing 
more for same H. P.’’ 
J. HOENSHEL, 
Wisconsin. 
"My Majestic en¬ 
gine is a little corker. 
It runs 28-inch saw for 
pole wood up to 6-inch 
wood in fine shape." 
J. E. HANNIBAL. 
Mew York. 
"Best and most dur¬ 
able engine I ever 
used. UsemySH. P. 
Majestic on large fod¬ 
der cutter. Saw wood 
with 24-inch saw with 
ease. More satisfac¬ 
tory than any other 
Pennsylvania. 
"My little Majestic 
runs 24-inch saw, cuts 
wood 8 inches thick 
and never logged 
once in zero wea¬ 
ther.” 
MBS. WOODGATE, 
Michigan. 
"The Majestic Is a 
dandy. Cut 3600 feet 
of pine in ten hours 
and ten minutes. It 
only takes 6 gallons 
g as per day on this 
ard work.” 
C. MOBKOW, 
Minnesota. 
"Received Majestic 
p. K. Best for pump¬ 
ing water I ever saw,” 
J. CLEMMONS, 
Montana. 
Sweet Cream Butter for Packing 
Will butter made from sour cream keep 
for Winter use? I would like to pack 
some for use later on. If not. tell me 
how to manage sweet cream so 1 can pack 
it. MRS. s. c. 
New York. 
It will not pay to pack down butter 
from sour cream when butter made from 
pasteurized sweet cream will keep so 
much better. Millions of pounds of this 
pasteurized sweet cream butter have been 
put into storage for the navy this past 
Summer. To pasteurize the cream, set 
the vessel containing it into another ves¬ 
sel of hot water over the fire. Heat the 
cream to 145 degrees and hold it at that 
temperature for 80 minutes. The cream 
should be stirred frequently dtiring the 
heating and holding process. After heat¬ 
ing and holding the cream is set into a 
vessel of cold water and cooled to about 
50 degreed, and held at this temperature 
three or four hours, or preferably over 
night. It is then churned at 50 to 55 de¬ 
grees. MTiile there is great difficulty in 
churning raw sweet cream, the pasteur¬ 
ized cream churns with ease, and no more 
fat is lost in the buttermilk than in 
churning sweet cream. h. f. j. 
The Horse for Army Use 
This war is now bringing back an in¬ 
creased interest and demand for the cav¬ 
alry horse. During the first two years of 
the war the fighting was done largely in 
trenches, with very little work in the 
open where cavalry could be used to ad¬ 
vantage. It was also thought that the 
development of the auto truck had made 
the cavalry almost useless. Paris was 
saved in the first year of the war by using 
a vast number of trucks and cars to carry 
a French army quickly around the flank 
of the (iermans. So for a time very little 
was said about the old-time cavalry arm 
of the service. f.-ately, liow<>v(>r. since 
more of the fighting has been done in the 
open country, tiie horse seems to have 
come b.ack, and the cavalry has become a 
strong arm of the service. Looking to the 
future,_ therefore, there is a good deal of 
discussion about lireeding suitable horses 
for army work. Such a horse must have 
considerable speed, a fair-sizec' body and 
splendid endurance. The big draft horses 
are needed to pull the cannon up to the 
front when required, but a lighter and 
more active horse is needed to carry the 
mounted soldiers quickly from one point to 
another. Considerable discussion has 
arisen regarding the best breeding of blood 
for developing these cavalry horses. The 
Thoroughbred or Arab horse, by nature a 
runner, very active and full of fire, has 
been considered necessary in developing 
this type, hut now strong arguments are 
being made for the American trotting 
horse for supplying what is needeil for 
the cavalry. A good argument for the 
trotter is presented in the following state¬ 
ment by W. IT. Gocher: 
“The American trotter is the utility 
horse of the world. His even tempera¬ 
ment, vigor, soundness, courage and size 
equip him for any place where a horse 
can he used or for any emergency where 
a change of equipment must be made at 
a moment’s notice. The trotter can do 
any kind of work on a farm, in the woods, 
on the road, racetrack or battlefield, from 
whirling a limber into position on the 
firing line to carrying a general in a re¬ 
view. While the pasterns of the trotter 
may not bo as long and springy as the gal¬ 
loper’s. and their forehand may not suit 
the critical, as a horse the trotter is up to 
any weight and is as sure-footed on a 
shell-torn field as any 'hunter that ever 
raced across country or took timber in a 
steeplechase.” 
Personally, we believe that both the 
trotter and the running hor.se will come 
back into more general use during the 
next few years. First the bicycle, then 
the car, came to take the place of these 
horses, but there is now to be, as we be¬ 
lieve, a reaction, and many men who for¬ 
merly prided themsevles upon owning a 
speedy horse wall take up the old habit 
and interest and once more take pride in 
pulling the reins over a rapid animal. I.ret 
us all hope that when this terrible war is 
over there will be little demand for cav¬ 
alry horses for many years to come. 
Strong Flavor in Salt Pork 
Last Fall I packed down some nice fat 
pork in a barrel, rubbed the pork in salt 
and put in plenty of salt as laid in barrel; 
then covered it with salt brine (a potato 
floated in brine). The brine leaked away 
a little from the top so the meat Avas ex¬ 
posed a short time. It now has a hog 
odor and yet tastes all right when used in 
baked beans. Can you advise me how to 
sweeten and change the pork? j. P. E, 
Maine. 
I would suggest that the top pieces of 
meat be kept separate from those that 
were covered with brine, and that the 
meat not affected be washed and repacked 
in a new brine solution to which two 
ounces of baking soda or saleratus should 
be added. A satisfactory solution for the 
curing of salt pork is as follows: 
Brine Salt Pork.—Pack thoroughly 
cooled pork in a barrel or a jar, having 
rubbed each piece with salt. The follow¬ 
ing day weigh out for each 100 pounds of 
meat 10 pounds of salt and two ounces of 
saltpeter. Mix these, and dissolve the 
mixture in four gallons of boiling water. 
Allow this brine to cool thoroughly and 
then pour it over the meat in the barrel. 
Place a block on top in order to keep the 
meat submerged. Fat backs are ordinar¬ 
ily used for salt pork cured in brine, but 
any part of the carcass may be cured in 
this way. The meat cures best when out 
in strips or in six-inch squares. The 
meat should be left in the brine and taken 
out as needed. 
I notice that J. P. E refers to the dis¬ 
agreeable taste and odor as a hog odor. 
This taste and odor are always present 
when the meat has been made from a ma¬ 
ture boar hog. This may not be the case 
in this instance, as the disagreeable taste 
and odor were no doubt caused by the 
molding of the meat not covered by the 
brine. _ _k. j. s. 
Percheron Society Meeting 
The next .annual meeting of the Per¬ 
cheron Society of America will be held 
at (k)ugress Hotel, Chicago, Ill., at 8 
P. M., December 2, 1918. The Percheron 
stock at the International I.ive Stock 
Exposition will be judged the next morn¬ 
ing. The outlook for business in draft 
horses is said to be good, and some 
exportations of Percherons have recently 
lu'cn made. The secretary is Wayne 
Diusmore, Stock Yards, Chicago, Ill. 
Tricks tn Wool Selling. —The War¬ 
ren Co., N. Y., Farm Bureau News de- 
senbes a country wool sale at which 40,- 
OW pounds were sold. Among other 
things the following is reported. It is 
hard to see what a man is thinking of 
when he tries to upset a co-operative 
movement in this way: 
“The pets of some of the men who 
brought in wool are hard to understand. 
Ue are glad to say that they were not 
members of the sheep association. Their 
.acts may cause the association to refuse 
to handle their wool next year. They 
brought in wet Wi>ol (wool that showed 
every evidence of having been sprinkled). 
Other fleeces had stones or sand done up 
in them. Others had evidently forced 
the sheep to lie in wet, filthy pens, be¬ 
lieving that they could increase the weight 
X)f their wool with manure. None of these 
tricks got past the grader. The experi¬ 
ence gained this year will be of great help 
to the association next year.” 
AILING ANIMALS 
Ringbone 
Can you tell me how to cure ringbone 
on horse? It came on her last Spring. 
m:. o. 
If the ringbone does not cause lameness 
we .should advise you to leave it alone, as 
interference might cause more harm than 
good. If it is on a front pastern 
and causes acute lameness, unnerving 
should be done by a skilled veterinarian, 
and if it is on a hind pastern he should 
puncture-fire and blister the part, after 
which the horse should be kept tied up 
short for six weeks. If the ringbone is 
just starting and causes tenderness, keej) 
cold, wet packs or swabs upon the part 
for a month, also allowing absolute rest, 
then clip off the hair and apply a blister 
to be obtained from the veterinarian. 
Indigestion 
Will you give a recipe for condition 
powders for a horse which has indigestion 
and is run down in flesh? j. w. ir. 
Nov.a Scotia. 
We do not believe in commercial “con¬ 
dition powders” for horses. When a 
horse is sick appropriate medicine should 
be prescribed by a qualified veterinarian 
after examining the animal and inquiring 
into the history of the case, manner of 
feeding, managing and housing, etc. As 
you do not describe the symptoms of the 
case in question, we cannot confidently 
state what may be the matter, or its 
but if indigestion is present we 
should at least advise yon, on general 
principles, to have the horse’.s teeth put 
in order by a veterinarian, clip the coat 
it long and_ rough, and feed from a large 
box and mix dry bran among the whole 
oats to prevent bolting of feed and allow 
free access to rock salt. 
Catarrh in Sheep ' 
Sheep and lambs have an insistent 
cough; Imve had for two months; a mu¬ 
cus discharge at the nose, sometimes 
flecked with blood, attended with sneez¬ 
ing; appetite good. There have been no 
sheep on the farm for 15 years. What 
is the trouble, and what remedy do you 
.advise? o. H. W. 
Ohio. 
The cough and discharge or catarrh no 
doubt are caused by the presence of gad¬ 
fly grubs in the sinuses and upper pas¬ 
sages of the head, and there is no suc¬ 
cessful treatment; but well-fed sheep 
aisually manage to withstand the ill- 
effects of the grubs. Feed grain and 
wheat bran in addition to grass, cut green 
stuff or hay. Gadflies may be prevented 
from depositing their embryo larvm 
(grubs) in the entrance to the nostrils 
in fly time in Summer by keeping pine 
tar daubed upon the noses of sheep at 
that time of the year. Sneezing caused 
by applying snuff to the nostrils at fly 
time may help to get rid of the grubs 
that have not entered the sinuses of the 
head. Later it does no good. Some 
shejiherds claim to have had fairly good 
results by pouring into the nostrils a 
small quantity of kerosene and oil, but 
we do not recommend the practice. A. s. a. 
