tShe RURAL NEW-YORKER 
12. 7 
A Satisfactory Sink and Drain 
A couple of years ago. we wanted a 
sink. AVe were after the maximum of 
utility with a minimum of cost. An 
enamel sink it must be, and our first 
thought was to have a regulation enamel 
drain-board, also; but a good one cost as 
much as our completed outfit. After 
looking over various plumber.s’ stocks, 
and spending a few hours with a [lencil 
and paper, we evolved the plan which we 
carried through. 
The best description of our arrange¬ 
ment is,.that of a high table with only 
one log. two sides being fastened to the 
walls. The sink is set in the front edge, 
the zinc-covered drain-board being at the 
left and back, the pump on the right. 
This for ease in dishwashing, as I rinse 
and set in the wire rack with my left 
hand. Around the pump is a removable, 
fitted board, also covered with zinc. The 
table is .‘’>7 inches high and the bottom of 
the sink .‘12 inches, a height I found by 
actual trial best suited to me either stand¬ 
ing or seated on a high stool. AVe chose 
gray enamel-ou-irou for the sink, as this 
matches the zinc and does not staiu so 
easily as white. 
My husband built the framework. 72 
inches long by 72 inches wide, of yellow 
pine “2x.‘l’s,” using floor boards for the 
surface. AVe happened to have sufficient 
wood on hand, left from other work ; but 
in figuring the cost of the sink, we added 
the value of this material. The plumber 
brought the zinc, fitted and soldered it. 
lie also brought the proper length of lead 
pipe, and made the connection with the 
tile drain. AA‘e have added a thin strip 
of wood around the top edge to keep a 
smooth finish, which is essential for easy 
cleaning as well as good looks. A khala 
curtain has been put across the front 
since the picture was taken, and this 
helps to give an appearance of neatness. 
The only expenditure on the drain 
was for the tiles, since we had two bar¬ 
rels in fair condition. These were sunk 
in the ground for Rei)tic tanks with a 
short connecting pipe between. Cost of 
materials was as follows: Hink, .$.‘{.7)0; 
wood, .$2: tile, $2.5)0; plumber’s work and 
materials, $10; total, $18. 
After two years of constant use. we 
are still satisfied with, and proud of, our 
sink. AVe believe we attained our object 
of combining lowest cost with highest effi¬ 
ciency. My stove is at right angles to 
the sink and close to it; both are under 
a double window, so there is plenty of 
light and as much cool air in Summer as 
po.ssible. I find this very convenient, 
especially since I can lift hot utensils 
from the stove to the zinc, w'here no harm 
is done. This corner may not be so beau¬ 
tiful as some, but it is extremely handy 
and labor-saving, which should bo the first 
consideration in a farm kitchen. 
DOBOTHY B. LANG8TEETH. 
New Jersey. 
Drivng a Well 
I have lately come into possession of a 
property that is without water for drink¬ 
ing or culinary purposes. The person 
previously owning it dug a well, and 
about 17 feet below the surface came to 
quicksand. There he found water, but 
could get no farther as the wall began to 
cave in at the bottom. I have been ad¬ 
vised to use a driven well. Will a driven 
well give satisfaction, and if so, what 
size pipe should I use? About how many 
sections should there be in the pipe for 
a well, say, 25 feet deep? E. N. B. 
Ilidwell, Ohio. 
Driven wells are very satisfactory in¬ 
deed where they can be put down, as I 
judge one could be in the place you fpeak 
of. In my locality IVt-inch pipe is or¬ 
dinarily used and the wells are from 15 
to 60 feet in depth. The length of the 
sections used is immaterial, the; being 
cut in lengths convenient for driv ig and 
threaded at each end to be connected by 
unions as they are driven. Well-pipe 
points may be purchased, but a black¬ 
smith can draw the end of one section to 
a point and then drill small holes through 
it for a distance of about 18 inches or 
two feet from the end to admit the water. 
Those holes should not be sufficiently 
large c' close together to weaken the 
pipe and it is not necessary that they 
sJiould be. A very fine quicksand V’ili 
sometimes fill a driven pipe and make it 
necessary to withdraw it. Sometimes this 
fine, .'and can be avoided by rt^itndrawing 
A Satisfactory and Inexpensive SinJc in a Farm Kitchen 
the pipe a .short distance to coarser sand 
lying above the quicksand but still below 
the water level. Sometimes the pipe can 
be driven through a stratum of clay to a 
water level beneath. Local well drivers 
are usually acquainted with the condi¬ 
tions that they are likely to meet and 
know how to overcome difficulties. 
M. B. D. 
Simple Sweet Potato Storage 
About this time a year ago we sent 
you samples of sweet potatoes of the pre¬ 
vious crop to demonstrate that these can 
be preserved wntho-ut loss or ■ deteriora¬ 
tion from one year to another, as we have 
unfailingly done for three-fourths of a 
century. The method, simplicity itself, 
was outlined, with the suggestion that 
your readers try it out. I again send you 
samples, with interest as to their success, 
repeating the directions then given, for 
the instruction of new readers: 
AA’hen ripe, on a clear day in the morn¬ 
ing, dig and leave to dr_p? until evening. 
Then spread thinly on a barn floor with 
full ventilation for 10 days or two weeks. 
The shrinkage will be from one-fifth to 
one-seventh. Every tuber that would 
finally decay will decay then. Next pack 
like herrings in kitchen or dining-room 
above cupboard, pantry or china closet, 
concealing with a Iambre<iuin if exposure 
to sight be objectionable. If you have a 
furnace-room, pack in unlined crates and 
store overhead l>eneath the joists. In the 
varying temperature- and air humidity of 
a kitchen the loss will not be one per cent. 
In the drier air of the furnace-room a 
small potato may dry up, but never rot. 
The tuber will ripen and improve just as 
does a stored apple until .Tanuary, re¬ 
main unchanged until April or May. ami 
then begin to sprout feebly, just as thos* 
sent, and today are superior to thos? 
fresh from the vines. 
In food value two weights of the s.veit 
are equal to three of the white. The 
former will flourish where the latter will 
fail. On our soil their yield on meagre 
land is greater than that of the white 
upon the best. This tuber is grown on 
practically every Kentucky farm, but on 
January 1 not one grower in a hundred 
has a supply. The success of the plan 
outlined has never failed with us, nor 
the men living on our various farms, nor 
neighbors and friends who have adopted 
it. It is commended with confidence to 
your readers in this time of the need of 
great food economy by conservation. 
Kentucky. it. f. uilmcnmeyf.r. 
K. N.-Y.—The sweet potatoes came 
safely. They certainly were not hand¬ 
some in appearance, but we had them 
cooked and eeaten. We did not call them. 
e(iual to the fresh potatoes, but they were 
sound and of fair flavor. 
“What’s the dispute ahout?” demanded 
the proprietor, “llemember, in this store 
the customer is always riglijt.’’ “He says 
you’re an old shark,” explained the clerk 
briefly.—Ixmisville Courier-Journal. 
Machinery Must 
Man-power is at a premium on our farms. 
War lias taken several million men into the service. 
And in spite of these conditions, which are 
steadily growing worse, there must be more crops 
produced than ever before. 
Machinery must replace muscle. 
Thousands of Cleveland Tractors are successfully 
meeling the labor shortage and the demand for 
increased production. 
The Cleveland Tractor, pulling two 14-inch 
bottoms in medium soil, plows miles an hour— 
eight to ten acres a day. That is all you can expect 
from three good men with three good 3-horse teams. 
The Cleveland travels on its own tracks, lav .g 
them down and picking them un* again like the famous 
battle “tanks.” It turns around in a twelve foot 
circle. It gives yon 1 2 horsepower at the drawbar 
for pulling, and 20 horsepower at the pulley for 
stationary work. It has 600 square inches of trac¬ 
tion surface continually on the ground and will go 
almost anywhere. It weighs less than 3200 pounds. 
i^Clevclosid Tractor Co. 
19009 Euclid Avc)., Cleveland, Ohio 
But in spite of its power, the Cleveland Tractor 
is so small that it can easily go under and among 
small trees. 
It will go through ditches, gumbo, sand and gravel, 
over unused roads, plowed fields and stubble. It 
will not pack the soil, will not mire or flounder. 
Rollin H. White, the famous automotive engineer, 
is the designer of the Cleveland Tractor. It is 
produced under his supervision. 
He has used only the best materials. Gears are 
protected by dust-proof, dirt-proof cases. 
The track is designed for long service. The sec¬ 
tions are joined with hardened steel pins which have 
their bearings in hardened steel bushings. 
You must replace muscle with machinery on 
your farm. 
The Cleveland Tractor offers the means of meel¬ 
ing the emergency. 
Write us for detauled information and name of 
the nearest Cleveland dealer. 
Tractor 
Replace Muscle 
