A Tioga County (N. Y.) Boy’s “Project” 
The accompanying picture, given below, 
shows some of the friends in fur and 
feathers of a Tioga Co., N. Y., boy who 
combines the agricultural work of his 
high-school course with the earning of 
money to meet the always pressing needs 
of a higli-school junior. The pullets are 
purebred Brown Leghorns, while the cat 
is unquestionably a purebred. Three mice 
in his mouth at one time is Old John’s 
record to date, but he may beat that 
when mice become more plentiful. 
Leon, for that is the name of the lion 
of this tale, and it goes without saying 
that, if a lion has a tail, a tale should 
have a lion, is 15 years old, and, when 
his agricultural teacher asked him to un¬ 
dertake a “project,” his father, a poul- 
tryman, decided that the project would 
be none the less instructive if it put 
something into the boy’s pocket as well as 
into his head. The social demands upon 
high school boys of 15, nowadays, require 
more money than most of their dads 
dreamed of having to spend at 21, but 
that has nothing to do with this story. 
So, in January 191S, the project was 
started, Leon being given 12 cull Brown 
RURAL. NEW-YORKER 
celled plant about one three-thousandths 
of an inch in diameter, and reproduces by 
budding. Vinegar ferment appears in 
beadlike formations, and reproduces on 
the surface of suitable liquids by the 
breaking up of a parent cell to form new 
ones. It is important to remember that 
there are millions of yeast species fre¬ 
quenting the atmosphere. All yeasts may 
have useful functions to perform in the 
economy of nature, but there are com¬ 
paratively few of use for fermenting cider. 
Some impure yeasts may produce alcohol 
in small quantities, but develop bad flavors 
and odors as well as incomplete fermen¬ 
tation. Pure yeasts differ from one an¬ 
other in their power to break down sugar 
and in their usefulness in fermentation; 
therefore, the importance of selecting a 
proper yeast. 
The skins of apples from which cider 
is made are covered with ferments; the 
air surrounding the press where it is 
made is full of them. Some are naturally 
adapted to fermenting cider, but many 
are detrimental to it. The yeast that is 
first established i.s the one most likely to 
predominate and determine the product of 
fermentation. The proper method is to 
WS.S. 
WAR SAVINGS STAMPS 
ISSUED BY THB 
UNITED STATES 
.COVERNMENT 
4k 
99 
Ten Million People 
look for the Red Ball Trade Mark when they buy rubber 
boots, arctics, Coontail knit boots, light-weight rubbers, 
etc. The Red Ball means More Days Wear. It is in plain 
sight on every “Ball-Band” boot. Look for it. 
BALL#BAND 
R* 
Ask your dealer for a pair of “Ball-Band” light-weight 
rubbers. They are of the highest quality and come in sizes 
for men, women and children. 
Over 60,000 dealers in the United States carry “Ball- 
Band” Rubber Footwear. Ask your dealer. Write for our 
free illustrated booklet. 
u D I? D° ur .^, e D' er * s not a hle to supply you promptly with the particular type of 
KaU-tSand Boots or Arctics you desire, we can only ask you to be patient. 
Many of our boys in France are wearing “Ball-Band” Rubber Boots and Arctics. 
Meantime we are doing our utmost to supply, as quickly and as fully as possible, 
the wants of Ball-Band wearers at home. 
MISHAWAKA WOOLEN MFG. CO., 333 Water St., Mishawaka, Ind. 
The House That Pays Millions for Quality” 
ABoifs Profitable liens, 
Leghorn pullets from his father’s flock to 
put with 12 Buff Leghorns of his own. 
The pullets in the picture, by the way, 
are not culls, but the project in which 
they are engaged hasn’t yet reached the 
cackling stage. Nothing succeeds like suc¬ 
cess on a poultry farm, and, when a boy 
takes culls from his father’s flock and then 
beats him at his own game, he is en¬ 
titled to the pick of the season’s raising 
for the second trial. But, to get back to 
the project, and cut a long story short, 
the original 24 pullets laid .$110.27 worth 
of eggs between January 1 and Novem¬ 
ber. and ate in that time $46.07 worth of 
food, thus yielding a net profit of $70.20, 
or $2.93 each. 
Oh, of course! I expected that you 
would say that, and I believe that there 
was a labor cost of $32.25, but what’s 
labor to a boy who is bound to be busy 
anyway? Yes—yes—I know all about 
“overhead,” too—“somebody is always 
taking the joy out of life”—but anybody 
with half an eye can see that, when you 
use an old coop and your father has got t« 
keep the farm going anyway, no amount 
of overhead can interfere with the fact 
that what you get above the cost of feed 
goes into your pocket, and, if that isn't 
profit, what is? m. b. d 
Questions About Vinegar Making 
1 have read the article on the manufac¬ 
ture of cider vinegar in your issue of No¬ 
vember 30 last, and would like to know 
what the yeast is that is added to the 
vinegar stock to increase the alcohol? 
You speak of taking equal parts of cider 
and vinegar, and adding five per cent of 00 
per cent alcohol. Would this stand the 
pure food test? If the vinegar is run up 
to five or six per cent acetic acid, and this 
was reduced with water to four per cent, 
would the solids then stand 1.0? c. it. 
Pomona, N: Y r . 
The term “yeast” is used to refer to a 
genus of budding fungi, the various alco¬ 
holic species of which have the power of 
converting sugar into alcohol and carbon 
dioxide. The alcoholic yeast is a siugle- 
and His Feline Friend 
obtain a pure culture, sow it in a steril¬ 
ized must, and when the must is in active 
fermentation, pour it into the juice to be 
fermented. The result will be a fermen¬ 
tation dominated by a pure culture, and 
there will be no guesswork about the 
product to be obtained. Juice inoculated 
with this prepared culture ferments in 
about half the time that it would take if 
left to ferment by chance. 
The Bureau of Chemistry, U. S. De¬ 
partment of Agriculture, conducted for 
several years extensive investigations in 
the use of y<jast cultures in the fermenta¬ 
tion of fruit juices under the direction of 
Prof. Wm. B. Ahvood, enological chemist. 
These experiments prove that pure yeast 
cultures for the fermentation of fruit 
juices are of utmost worth. No. 47 is a 
pure culture derived from a French 
source, and is used for finishing cham¬ 
pagne. Because it is the strongest known 
yeast and ferments juices very dry, it is 
recommended for the fermentation of 
cider to be used in the manufacture of 
vinegar. The yeast cultures are put up 
in eight-ounce vials and may be pur¬ 
chased from the Vinegar Laboratory at 
Mount Gilead, O. 
As to the addition of the alcohol, men¬ 
tioned on page 1325, this is done to acidu¬ 
late the generator on its first charge, and 
the make of vinegar will not conflict with 
the food laws. 
Reducing the make with water would 
be risky business. According to the Fed¬ 
eral standard the four per cent of acetic 
acid is the minimum. It can go over, but 
not under, this amount. However, each 
State has its own legal standard for vin¬ 
egar, and in many cases this differs from 
the Federal standard. For example, New 
lork State requires 4.5 per cent acidity 
and two per cent solids. From analyses 
of pure cider villager made some time 
ago of 55 samples, the average analytical 
values showed 5.21 per cent acidity and 
2.39 per cent solids. a H P 
Profits 
Every progressive farmer aims for 
the greatest profits. He must there¬ 
fore be businesslike in his methods. 
He multiplies the returns from his 
labor by increasing his crops with 
A*A C* Fertilizers 
They have made high records in 
crop production. This year they 
should pay better than ever because 
of the great demand and prospect¬ 
ive high prices of staple farm 
products. They can be bought 
wherever fertilizers are sold. 
How to Make Money with Fertilizers 
I is the title of. a 5b page book containing information every 
I farmer needs in relation to the proper use of fertilizers; it shows 
where profit is to be found, and how to get it. It is different 
from other fertilizer books and is not a catalogue. Any one of 
our offices named below will send it to you free. Simply 
mention this paper and ask for the book. 
T he American Agricultural Chemical Co. 
Atlanta 
Boston 
Baltimore 
Buffalo 
Cincinnati 
Cleveland 
Charleston 
Columbia 
Detroit 
Jacksonville 
L os Angeles 
Montgomery 
New York 
Philadelphia 
St. Louis 
Savannah, Etc. 
Agents Wanted in Unoccupied Territory 
