334 
The RURAL NEW-YORKER 
February 22, 1910 
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SyjfeSeMKW MB 
For Better Grain Crops 
D RILL planting saves seed, gives the crop 
a better start, increases yields, and pro* 
duces grain of better quality than any other known 
..method of planting. These are the years when 
every acre of small grain must produce every 
possible bushel and these are the drills to plant 
with. 
If you are growing small grain, and are not using 
an Empire Jr., Hoosier, or Kentucky drill for plant¬ 
ing, you are losing money and the world is losing 
grain. Buy the right drill from your local dealer 
who has in stock, or can set for you, the drill best 
suited to your soil and crops. 
The dealer will show you all ~bout feeds, furrow openers, 
bearings, attachments, the regulation of quantities, and au 
the other things you will want io know 0 Talk this over with 
him or write to us, and we will send you complete informa¬ 
tion about the Empire Jr., Hoosier, or Kentucky drill that is 
best for you to buy, or about any other machine in the list 
below. 
THE FULL LINE OF INTERNATIONAL HARVESTER QUALITY MACHINES 
Crtia Hamiting Machine* 
Binders Push Bioders 
Headers Rice Binders 
H arvfcUer-T hreshers 
Reapers Shockers 
Threshers 
Tillage Implement* ' 
Disk Harrows Cultivators 
Tractor Harrows • 
Spring-Tooth Harrows 
Peg-Tooth Harrows 
Orchard Harrows 
Planting and Seeding Machine* 
Corn Planters Com Drills 
Grain Drills 
Broadcast Seeders 
Alfalfa & Grass Seed Drill* 
Fertilizer & Lime Sowers 
Haying Machine* 
Mowers Tedders 
Side Delivery Rakes 
Loaders (All Types) 
Rakes 
Combination Side Rake* 
and Tedders 
Stackers 
Sweep Rakes 
Combination Sweep Rake* 
and Stackers 
Baling Presses 
Bunchers 
Belt Machine* 
- Ensilage Cutters 
Huskers and Shredder* 
Corn Shellcrs 
Threshers 
Stone Burr Mill* 
Hay Presses 
Belt Machinei—Conf. 
Cream Separators 
Feed Grinders 
Power Machines 
Kerosene Engines 
Gasoline Engine# 
Kerosene Tractors 
Motor Trucks 
Motor Cultivators 
Corn Machine# 
PUnten Drills 
Cultivators 
Motor Cultivators 
Binders 
Ensilage Cutters 
Pickers ^ 
Huskers and Shrcddcf* 
Shellcrs 
Dairy Equipment 
Cream Separator 
(Hand) 
Cream Separators 
(Belted) 
Kerosene Engine* 
Gasoline Engines 
Motor Truck* 
Other Farm Equipment 
Manure Spreaders 
Straw Spreading Attach 
Farm Wagons 
Farm Trucks 
Sulk Cutters 
Knife Grinder* 
Tractor Hitches 
Binder Twlo* 
International Harvester Company of America 
(Incorporated) _ _ _ . /*\ 
(tDj CHICAGO V U S AQU) 
Plain and fertilizer styles. Double drive. Vibrating 
feed hopper bottom. Constructed with two feed¬ 
ing channels, insuring an even and steady now of 
potatoes. Adjustable feed gates regulate the flow or 
seed into the picker basin. The Evans will drop seed 
10, 12, 14, 16, 18, 20, 28, or 36 inches apart. The 
driver can see the potatoes dropping, which is a great 
advantage. Runner or double disc furrow openers. 
Five to Eight Acres a Day 
)ne man or a boy can operate the Evans. No other potato planter can compare with the 
Svaas for lightness of draft. Fertilizer attachment is a positive force feed. The device can be 
hrown in and out of gear while the machine is in motion. Fertilizer may be deposited on both 
ides of the furrow by means of a spreader, which is furnished regularly with each planter. 
Easily put on a plain machine. . 
Send for the Evans Potato Planter Folder. Your dealer will be glad to show and 
ixplain to you the many exclusive patented features not found on any other planter. 
[Tie American Seeding-Machine Co., Inc. 
Springfield, Ohio 
jom seed 
OVERS 
Potato 
Planter 
Pays f° r Itself in Labor and Time Saved 
One man and team with an Eureka Potato Planter needs no hired help to plant 
the whole cron Whether you plant 4 acres or ^00, the Eureka Planter v. ill pay for 
'A. itaelT many times over. Better than hand planting. Increases yield. Does o oper- 
■ ati o°^‘fZoifC?depth.drop.fertilize,(if deired).opv- 
depth, with absolutely no injury to seed. Easy to oper¬ 
ate in any soil, made of steel and malleable iron assur¬ 
ing long life, light weight and few or no repairs. 
Write for froe catalog: on this preat line of potato 
planters—the largest line made. Sizes for 1 or 2 rows, 
with or without fertilizer attachment. In Stock Noar 
You. A success for over 20 years. Whether you are 
a large or small grower— write today. 
EUREKA MOWER CO. Box 840 UTICA, N. Y. 
Live Stock and Dairy 
Cottage Cheese 
Can you give me a recipe for making 
cottage cheese that can be mixed with 
water instead of milk with good results? 
A man here sells quite a lot of it. as it 
keeps quite a while without souring. I 
could do a good business in cottage cheese 
if I could make the same. What is the 
meaning of “culture” to be used in but¬ 
termilk to keep it from souring and 
thicken it. or use it in sweet skim-milk 
to make buttermilk? 
Columbus, Ohio. MRS. H. M. R. 
Sweet skim-milk free from odors and 
taint should be selected. The milk should 
he brought to a temperature of 72 de¬ 
grees F. It is important that this tem¬ 
perature be maintained throughout the 
setting period. Starter (fresh sour but¬ 
termilk or clean clabbered or skim-milk) 
is addVo at the rate of quarter of 1 per 
cent (four ounces per hundred pounds 
milk or two teaspoonfuls for each gallon). 
The rennet is now added at the rate of 
1.3 cubic centimeters per hundred pounds 
milk. A c. c. is equal to 20 drops. Before 
it is added to the milk, however, the 
rennet should be diluted in from 20 to 40 
times its volume of cold water. Stir the 
milk gently for two or three minutes after 
adding the starter and rennet to insure an 
even distribution of these materials. 
Junket tablets may be used in place of 
rennet in which case consider one tablet 
equivalent to 15 to 20 drops of rennet 
extract. 
The vessel containing the milk is now 
covered and allowed to stand undisturbed 
for 14 to IS hours. The milk should be 
set sometime during the afternoon and 
allowed to stand until morning. It should 
then be firmly coagulated with a small 
amount of whey separated around the 
sides and over the top of the curd. Medi¬ 
um weight muslin cloth should bo pro¬ 
vided and this is spread over some form 
of draining rack. The loose whey is 
drained off and the cloths are raised and 
lowered at the corners and sides, first one 
corner, then the other, to peel the curd 
from it. thus allowing the whey to escape. 
To complete the drainage process it is 
usually necessary to apply slight pres¬ 
sure. This is easily accomplished by 
having the drain cloth large enough to 
allow it to be folded over the curd. A 
board or a rack made from narrow slats 
is then placed over the mass, upon which 
there are placed several pails of water 
for weight. These should be removed oc¬ 
casionally and the curd worked over with 
a paddle to insure uniform expulsion of 
the whey, and to prevent the curd becom¬ 
ing too dry next to the cloth. 
When the curd is reduced to from 16 
to 18 pounds per hundred pounds milk it 
is sufficiently dry and is then solid. Salt 
may be applied to taste or about one 
ounce to four pounds cheese. When this 
is worked in thoroughly the cheese is 
ready for use 
A pure culture in 'buttermilk making or 
cream ripening or cheese making is simply 
a small amount of liquid or powder con¬ 
taining only the bacteria that caused the 
milk to sour. Starter is made from these 
pure cultures. They can be bought from 
various laboratories that commonly adver¬ 
tise in the various dairy papers. 
II. F. J. 
Cost of Keeping Cow 
Can you tell me what constitutes a bal¬ 
anced ration for a cow for a year, so that 
I can estimate the cost of the ground 
feeds or grain portion of the ration? 
New York. R. a. m. 
The nature of the available roughage 
should determine the nature of the grain 
ration. For example, a grain ration that 
j would be balanced to feed with mixed hay 
aud corn silage would be very unbalanced 
to feed with Alfalfa hay. However, you 
can get at the cost of grain feed for a cow 
for a year very closely. Assuming you 
have mixed hay only to feed, a ration o c 
200 lbs. wheat bran, 200 lbs. cottonseed 
meal. 100 lbs. linseed oilmeal. 200 lbs. 
dried beet pulp and 100 lbs. gluten feed 
would be good. According‘to the findings 
of various surveys on the cost of milk 
production it lias been calculated that it 
takes an average of .”>3.70 lbs. of grain to 
produce 100 lbs. of milk. A cow giving 
J.000 lbs. of milk a year would therefore 
I require a little over a ton of the mixture 
mentioned. By knowing the cost of these 
feeds you can readily estimate the cost of 
grain for any cow having a known milk 
record; 6,000 lbs. is a fair average figure. 
it. F. ,T. 
Strong Butter 
Can you tell me why my butter gets a 
strong smell after less than a week? I 
churn every five days. The cow is a 
Jersey, fresh last September: is fed on 
dairy food and cornstalks. We have no 
silo. I have been putting two tablespoons 
of buttermilk into cream to start souring 
and bring the cream into the kitchen the 
second night, so it is slightly sour next 
morning. I get about 6% to 7 lbs. of 
butter a week, and as I have private cus¬ 
tomers and have been getting 70c a pound 
for my butter, I must have i< fine. 1 put 
a heaping teaspoonful of salt to a pound 
of butter. That is much less than an 
ounce, but we do not like it very salt, and 
that makes it quite salt. 1 do not see 
bow an ounce of salt could possibly be 
use. Can the trouble come from this, as 
used? Can the trouble come from the 
feed, as I had the same trouble last Win¬ 
ter, but was then using cream from two 
cows, one of which was late in lactation? 
New York. a. n. b. 
The strong flavor that develops in your 
butter is not due to the cow or the feed. 
It must be caused by your method of han¬ 
dling the cream. Buttermilk should never 
be used for a starter. That is the prin¬ 
cipal cause of your trouble. If a strong 
flavor develops in your butter, that same 
flavor, possibly in a milder form, must 
be iu your cream, aud hence in the butter¬ 
milk. Hence if you use the buttermilk 
from one churning to ripen the cream of 
the next, you are simply carrying the 
flavor along from churning to churning. 
This time of year I would warm my 
cream to 70 degrees Fahrenheit the morn¬ 
ing preceding churning day and allow 7 it 
to remain at this temperature until night. 
Thou cool it to the churning temperature 
aud churn next morning. If this causes 
the cream to get too sour, do not ripen 
it all day. The best-keeping butter is 
made out of cream soured but slightly. 
H. F. .T, 
Proper Time for Milking 
Do you thiuk it good policy to milk 
cows in the morning and at noon instead 
of at the customary times morning and 
evening? Many farmers follow this prac¬ 
tice because the milkman wants a lot of 
morning milk. I do not like it, nor do I 
for poorer producers. Should heavy 
think it good for heavy milkers, much less 
milkers be milked three times, when this 
practice is followed? I have cows that 
would milk four to 5% gallons in the 
morning, hut at noon they give consid¬ 
erably less. With mill feed going up is 
corn or oats an economical feed at $1 60 
and 85c, respectively? Can corn he sub¬ 
stituted for gluten feed at $2.00 per cwt.? 
Pennsylvania. A. J. K. 
It is a decidedly poor policy to milk 
morning and noon instead of morning and 
night because the milkmeu want a lot of 
morning milk or for any other reason. 
This practice must he more or less local. 
It is a new one to me. It is common 
practice on many farms to milk morning, 
noon aud night with heavy producers. 
Usually enough more milk is obtained to 
make it pay. Corn is no substitute for 
gluten, as it. lacks the protein. I will 
he glad to give you a balanced ration if 
you will let mo know what you have for 
roughage and what grr : n feeds you have 
on hand. H. F. J. 
More Protein Needed 
1. I have silage and clover hay, corn 
and cob meal and barley and oats. The 
barley aud oats are one-third barley and 
two-tliirds oats. I grind my own grain. 
How shall T mix these grains and what 
shall I add to^make a good dairy ration? 
2. I have a cow that leaks from two hind 
teats. She is a very easy milking cow. 
hut there lias been no other trouble from 
those teats to cause the leaking. Is there 
any remedy for the leaking? K, E. c. 
New York. 
1. Feed 30 to 40 lbs. of silage per head 
per day and all the clover hay tin 1 cows 
will clean up. Make up a grain ration of 
200 lbs. corn and cob meal. 100 lbs. 
ground oats and barley, or vice versa if 
you wish, depending on the amount of 
these iecds on hand. 100 lbs. gluten feed 
and 1(H) lbs. of cottonseed meal. Add 
pound of salt, to each 100 lbs. of feed. 
Feed a pound of the mixture to each 3*4 
to 4 pounds of milk produced daily. 2. 
There is no practical remedy to prevent 
the cow from leaking milk. The muscles 
about the end of the teat are not taut 
enough. This is a common occiureuco. 
H. F. >T. 
