236 
February 8, 1919 
Vht RURAL NEW-YORKER 
FOR FOOD CONSERVATION 
yy. 
The Biq Profit Maker 
that Paqsfor Itself 
N MORE than 60,000 farms the 
Indiana Silo has already paid for 
itself in crops saved, in fatter cat¬ 
tle, in more milk, and is returning big 
profits to every owner, every year. 
High meat, milk and butter prices 
make it doubly important to preserve 
the full food value of your crop—to 
keep it succulent, whole and tasty. 
These prices increase the profits from the 
One year’s saving with an Indiana 
under present conditions more than pay 
back the investment. And the silo can 
do the saving before you pay for it. 
Our large purchasing power enables us to supply better 
materials and better workmanship than can be hacUn silos 
that cost more. Ask the owners of Indiana Silos in your 
neighborhood. Prove to yourself that there is no silage bet¬ 
ter than that made in an Indiana. It’s a big profit maker for 
your farm, and lasts a lifetime. 
Write for our easy payment plan and deacriptive catalog. 
r ALL-ROUND , 
TRACTOR 
The WorldsTracfor 
This tractor does all kinds 
of farm work with the horse . . ... . 
implements you already have and without special and evpensive hitches or 
equipment. Weighs no more than one large horse. Replaces four horses 
and one man. Costs less than horses and 60 per cent less to keep going. 
Cuts time spent on chores. The Indiana plows, harrows, drills, culti¬ 
vates, mows, pulls a binder and does belt work. 
Write for folder that tells what the Indiana Tractor can do on your farm. 
THE INDIANA SILO COMPANY 
836 Union Building.Anderson, Ind. 836 Indiana Building Des Moines Iowa 
836 Silo Building.Kansas City, Mo. 836 Live St k Exch. Bldg.Ft.Worth,Tex« 
FOR FOOD PRODUCTION 
YOU KNOW IT PAYS 
Warm water for the cows means more milk. Cooked 
food for the hogs means bigger frames covered with 
solid meat. If you expect eggs in winter, you must 
feed warm food. Cooking makes food 
I more palatable—swells it— 
animals get bulk and nour¬ 
ishment at much less cost— 
Have ALL 
the HOT 
WATER 
YOU WANT 
IT PAYS BIG 
FARMER’S FAVORITE 
Feed Cooker and 
Agricultural Boiler 
For butchers, su8:arinakers,'poultry- 
men, stockmen, dairymen and fruit 
growers. Portable ; use indoors or 
out, ns boiler or stove. Burns 
chunks, long: sticks, cobs, —any¬ 
thing. Guaranteed, 
WRITE FOR FOLDER 
and prices 
LEWIS MANUFACTURING CO. 
Dept. 201 Cortland. N. V. 
^0CKY4fyJ 
HOG FOOD 
^ .A. 
Per ^iTon 
Produces highest grade pork at lowest cost 
Ask for samples 
Consolidated Digester Tankage 
Meat and Blood 
Consolidated Beef Scrap 
Increases Egg Production 
CONSOLIDATED DRESSED BEEF CO. 
Offenhauser Department E 
Stock Yard® ' Philadelphia, Pa. 
' The Handsomest and Strongest I 
SILO Made 
Craine triple wall silos harmonize with | 
the finest farm buildings. Their smooth, | 
handsome appearance is unmarred by | 
ugly, bothersome, loose hoops and lugs. = 
And this great silo is as strong as it is beautiful. | 
It has an inner wall of closely fitted staves; = 
a wall between of special heavy weather-proof | 
felt; and the famous smooth-finished Crainelox | 
covering. This is a continuous, patented = 
covering that provides strength to every | 
square inch of the silo. = 
This 3-wall construction keeps 
warmth in and cold out; it is a 
al air-tight, frost-repelling and 
strongly supported silo. Once 
erected it stays put without 
tinkering. 
Send for literature, early order 
discount and agency offer 
Craine Silo Co., Inc. 
Box 110 Norwich, N. Y. 
Rebuild the Old 
STAVE SILO 
Any homemade or 
Htaveailo/if twisted, 
tipped or collapsed 
can bo robuilt into a 
beautiful new Craine 
3-wall silo at about 
half the price of u 
new one. All the old 
material (except 
hoops) can be used. 
We buy the hoops. 
Send for our plan of 
. old i 
rebuilding 
silos. 
Using the Product of the Family Cow 
Ice Cream Making in the Home 
* 
It was but a few years ago that ice 
cream was considered a luxury. At the 
present time, however, it is a very ira- 
portant article in our diet. In both Win¬ 
ter and Summer everyone enjoys the del¬ 
icacy of ice cream or a related frozen pro¬ 
duct. The family witjh a cow have the 
source of the chief ingredient used in ice 
cream, and now that sugar is again ob¬ 
tainable they are in a position to make ice 
cream frequently. ~ 
Classification of Frozen Products. 
—Using the Iowa classification, the kinds 
of frozen products best adapted for the 
home are plain ice cream or the plain ice 
cream with fruits, nuts or bread products 
added, ices, lacto and mousse. 
Formula No. 1. (One gallon vanilla 
ice cream) : Two and one-half quarts 18 
per cent cream, 13 ounces sugar, one 
tablespoon vanilla. Any of the other plain 
flavors, such as chocolate, caramel and 
coffee, are made with this formula. By 
using this formula as a base, various fruit 
ice creams can be made, adding six ounces 
of the crushed fruit or fruit juice. Nut 
ice cream is made by adding six ounces of 
chopped nut meats, and bisque ice cream 
by adding a half pound of ground mac¬ 
aroons, .grape nuts, nabiscos, etc. A nice 
peanut ice cream is made by using six 
ounces of peanut butter in the formula. 
This is melted and mixed with the cream 
by mixing it with the sugar, adding 
enough of the cream to make a paste, 
and cooking for a short time in a double 
boiler. When using products such as 
fruits and nuts that take up space in the 
mix, the cream should be lessened a cor¬ 
responding amount. 
Formula No. 2 (one gallon lemon milk 
sherbert) : One and one-half quarts milk, 
two pounds sugar, juice of 10 or 12 lem¬ 
ons, three egg whites whipped, one table¬ 
spoon granulated gelatine. Melt gelatine 
in two ounces hot water and add it to 
cold milk several hours before freezing. 
Mix beaten egg whites with the prepared 
milk and stir in the strained lemon juice 
which has been previously mixed with the 
sugar. Various other fruits may he used 
in place of the lemons, always using a lit¬ 
tle lemon juice, however, to set out the 
flavor. A plain sherbert is made exactly 
as above described except water is used 
in place of milk. 
Formula No. 3 (one gallon grape lac¬ 
to) : One and one-half quarts skim or 
whole milk, two pounds sugar. 12 ounces 
grape juice, three egg whites whipped, 
juice of two lemon.s. The mixture is put 
together as described for sherbet, except 
the gelatine is omitted. Other fruit 
juices than grape may be used. 
Formula No. 4 (one quart strawberry 
mousse) : One pint whipping cream, two 
ounces sugar, four ounces strawberry 
syrup, juice of one lemon. Whip the 
cream. Add sugar to fruit juices and beat 
into cream. Put into a small pail and pack 
in larger pail of ice and salt to free*. 
This makes an excxellent dessert anil is 
conveniently made in Winter, using snow 
in place of ice. No turning is required. 
The mixture will harden in about three 
hours. It is necessary to set the mixture : 
where it is warm enough so the snow or 
ice will gradually melt, forming the brine 
that does the freezing. Any of the fruit 
syrups or juices make the best mousse, 
but the plain flavors can be used. 
Cream for Ice Cream Making.— 
Cream should contain about 18 per cent 
fat and he aged at a low temperature for 
at least 24 hours after separation. Cream 
separated by gravity systems will contain 
about the right per cent fat and be in 
shape to use when it is separated. The 
object of aging is to get the cream so it 
will whip better in the freezer and make a 
better-bodied ice cream. Cream from the 
separator must be standardized to 18 per 
cent butterfat and aged before using. If 
one knows what his cream is testing he 
can standardize by this rule. Assume 
that the milk used tests 4 per cent. Prob¬ 
lem : How many pounds of 30 per cent 
cream and 4 per cent milk must be mixed 
to make 10 lbs. of 18 per cent cream? 
Rule: Subtract the per cent fat in cream 
to be made up, 18 per eeut. from that on 
hand, 30 per cent. Also subtract the per 
of fat in the milk, 4 per cent, 
fn,.: the per cent of fat dn the cream to 
be made up. 18 per cent. This gives 12 
and 34, respectively, meaning that four 
per cent milk and 30 per cent cream must 
always he mixed in the proportion of 12 
parts milk and 14 parts cream to get an 
18 per cent cream. The next step is to 
add the results of the two subtractions 
and divide this sum into the amount of 
cream to be made up, or 
12 + 14 = 20 
30-1-26 = .384 
This factor, multiplied by the result of 
subtracting the per cent of fat in milk 
from the per cent of fat in the cream to be 
made up, namely, 14. equals the pounds of 
30 cent cent cream to be used. This 
amount, subtracted from the amounts of 
cream to be made, 10 lbs., gives the 
pounds milk to use, or 
.384X34 =5.37 lbs. cream 
10 _ 5.37=4.63 lbs. milk. 
By substituting the available figures in 
this rule, any similar problem can be 
solved. 
Sweetening. —Honey and corn syrup 
have been used in part for sugar during 
the shortage, and if so desired five ounces 
glucose and four ounces honey can take 
place of nine ounces of the sugar called 
for in Formula No. 1. The honey and 
syrup are heated so they will flow freely, 
ii| Get the beauty and dura-'fcfc. 
IHI bility of tile in the Lansing: 
[H!] "ship-lap” block. Ends over- V 
*|f| lap — extended shoulders top and 
8pj bottom—less mortar exposed, bet- 
RpH ter settling of Bilage—less chance 
HR for frost, better looking silo, blocks 
HH uniform in shade. Stronger wails. 
H Bp a Notched ends on blocks prevent 
HR mortar from slipping.Twistedsteel 
HH reinforcing. Steel hip roof—steel 
MB' chute—fire proof—adds beauty to 
By the silo. Write for Catalog. j 
I J. M. Preston Company 
Dept. 329 Lansing Mich. /: 
Also get offer on Climax Silage /. 
Cutters and Bidwell Threshers ' 
Vitrified Tile Silo 
Increase 
Food 
Production 
With a Silo 
F OR 20 years the Harder 
has been the pioneer in 
Silo improvements. Used 
by the United States Gov¬ 
ernment and leading State 
institutions because of its 
easy operation, long lasting 
qualities and perfect preser¬ 
vation of silage. 
Saves all the corn crop 
and has built up the profits 
of thousands of daifymen. 
Write for free book— 
all about silage and 
the Harder Silo. 
HARDER MFG. CORP. 
Box 11, Cobleskill, New York 
‘/ 2 OFF SILOS 
T will sell by mail at 
just half price, as long 
its they last, my entire 
stock of live hundred 
Silos of a well-known 
make. These Silos are 
all new and first-class in 
every way. Why pay 
the salary and expense 
of a salesman ? Buy by 
mail and put that money 
in your own pocket. 
M. L. SMITH, Manufacturers' Agent 
113 Flood Building 
Meadville .*. Pennsylvania 
SILOS 
BUY NOW AND GET EARLY 
SHIPPING AND CASH DISCOUNTS 
AN EXTENSION ROOF 
that is really practical for full 
Silo. Adjustable door frame 
with ladder combined. Many 
other features iu Catalogue. 
AGENTS WANTED who Can Sell 
and can devote some tme to the 
business. Wo guarantee satis¬ 
faction. Write 
GLOBE SILO CO. 
2-12 Willow St , SIDNEY. N. Y. 
Get Silver’s b n o e o w k 
ON SILO FILLERS 
Now ready to mail. Learn how ‘ 'Silver- 
ized Silage” increases yield of farm 
Stock. Our printed matter covers all 
sty leshandor power cutters. Scndtorit. 
The Silver Mfg. Co. 
364 Broadway, Salem, O. 
