2010 
The RURAL. NEW-YORKER 
June 21, !!)!!> 
A Dairy and a 
Sharpies Will Swell 
Your Bank Account 
The reason is simple. You know how profitable 
a dairy ought to be—but perhaps you do not 
realize how greatly a Sharpies increases your 
profits. Sharpies is a Suction-Feed separator 
—all other separators are fixed feed. Now get 
this: Sharpies can be turned at any speed and 
it skims clean. Fixed feed separators when 
turned below speed marked on the handle can¬ 
not skim clean—as the flow of milk is greater 
than the separative force. Some owners of fixed feed 
separators boast that they always turn at the right speed, 
but thousands of individual tests prove that fixed feed 
separators lose butterfat ninety-nine times out of a hun¬ 
dred. There is only one sure way to skim clean all the 
time at all speeds and under all conditions—use a 
SHARPLES 
S> SUCTION-FEED n 
Cream separator 
Fatten up your bank account right now with a Sharpies. 
Write for literature that tells you how to do it. Your 
family will also enjoy the Sharpies Book of Old Songs. 
It’s free. Write to nearest branch, addressing Dept. 12 
THE SHARPLES SEPARATOR CO., West Chester, Pa. 
BRANCHES: CHICAGO SAN FRANCISCO TORONTO 
Over 2,425,000 Sharpies Separators in Daily Use 
U. S. Army Raincoats 
Finished too late to go to France 
While they last-For Civilians 
U. S. Government Specification Rubberizing 
Made under Supervision of Govt. Inspectors 
Highest Possible Waterproof Quality 
Released and Offered Direct to Civilians 
Deuvered Free to Your Door on Receipt of 
$7.00 POSTPAID and INSURED 
SentC. O. D. on Receipt of 12c Stamps 
Tan Fast Color Rubberized Ma terial 
Hermetically Cemented Waterproof Seams 
Officers Belted Coats $12.00 
ILLUSTRATIONS ON REQUEST 
Money Refunded if not satisfied 
State Chest Measurement and Height 
Cambridge Rubber Co. 
Dept. 152 Cambridge, Mass. 
UaIoccac Richest Feed. LowTonCost 
iTlOldbSCb Write today for lowest price 
NEW YORK MOLASSES COMPANY, 30 Church Si., Now York City 
Tires Guaranteed 
T o Be Firsts 
Yet you buy them at the price of sec¬ 
onds. Cnaranl eed for 3500 miles—-most 
of (hem go 4000—and m ui vlio've bought 
one come back for more. And that's the 
best test of all! 
Non-skid 
30x3 
30x3% 
32x314 
31x4 
32x4 
33x4 
34x4 
34x414 
35x4% 
36x4% 
35x0 
Price 
$ 10.00 
12.75 
14.50 
18.80 
19.00 
19.50 
20.00 
27.00 
28.00 
29.00 
32.00 
Grey Tubes 
$2.50 
3.00 
3.25 
3.75 
4.00 
4.25 
4.50 
5.00 
5.25 
5.50 
6.00 
Take 2 per cent, off for cash with 
or er, 10 per ce.it. deposit required on 
all C. 0. D. orders. 
R. K. TIRE CO. 
839 N. Broad St., Philadelphia, Pa. 
Send for copy of onr guarantee 
Questions About Meats 
Answered by Prof. K. J. Seulke 
Curing Meat in Summer 
We want to kill a couple of hogs in 
May and keep the meat for Summer use. 
How shall we proceed? j. b. 
I Virginia. 
The method of procedure is the same as 
that for any other time of year, except 
that it is important to keep the meat cool 
before and after it is placed in the pickle, 
and to see that the meat is smoked soon 
after it is removed from the pickle. A 
plain salt pickle may be used, or the 
sugar curing method. The latter gives a 
better flavor to the meat under all condi¬ 
tions. The ordinary plain salt pickle is 
one made up of 10 lbs. salt. 2 oz. saltpeter 
and 4 gals, of water per 100 lbs. of meat. 
The meat is immersed in this pickle and 
allowed to remain there for varying 
lengths of time, according to the size of 
the pieces. Bacons should remain in the 
pickle four weeks, and hams and shoulders 
under 10 lbs. should remain from six to 
eight weeks, and heavier hams and shoul¬ 
ders. weighing 10 lbs. or more, should re¬ 
main a longer time, according to their 
weight. 
At the end of this time the meat is re¬ 
moved and smoked in the ordinary man¬ 
ner. If it is to be kept during the Sum¬ 
mer, a more thorough smoking is advis¬ 
able than that given the meat to be used 
at once. For sugar curing, the pickle is 
as follows: 10 lbs. salt. 2J4 lbs. brown 
sugar. 2 oz. saltpeter and 4 gals, of water 
per 100 lbs. of meat. This pickle should 
float an egg. The water should be boiling 
at the time the mixture is made, and 
should be allowed to cool thoroughly be¬ 
fore it is poured over the meat. The brine 
will keep better during the Summer if a 
few ounces of baking soda are added at the 
time of pickling. The length of time re- 
I q Hired to cure the meat thoroughly is the 
same as in the former method, and the 
meat should be smoked in the same man¬ 
ner. Should the brine become sour or 
ropy it will be necessary to remove the 
meat, wash it thoroughly in cold water 
and repack it in a fresh brine. A cool 
cellar is the most desirable place on the 
farm for keeping this pickle during the 
warm weather, unless artificial refrigera¬ 
tion of some sort can be had. 
Salting and Curing Suckers 
Can you tell us how to salt down suck¬ 
ers for later use like other salted fish? 
New Hampshire. b. s. 
Suckers may be salted and cured if 
properly dressed beforehand. TliOy should 
be scaled and. in large fish, the skin should 
be removed. The head should be cut off 
and the viscera taken out. The backbone 
should be removed and the fish thorough¬ 
ly washed in cold water to which a small 
amount of salt has been added. It is par¬ 
ticularly important that the blood along 
the backbone be thoroughly washed out. 
After the fish have been dressed they may 
be salted aud preserved according to the 
following formula given by the United 
States Bureau of Fisheries : 
Place a layer of coarse salt ou the bot¬ 
tom of a tight keg. barrel, or other suit¬ 
able vessel, and on this spread a layer of 
fish; sprinkle salt thickly over these; add 
another layer of fish, and repeat until the 
barrel is full or the supply of fish ex¬ 
hausted. The salt and the moisture from 
the fish will make a strong brine in which 
the fish should be left for a week or 10 
days. At the end of that time remove 
the fish, thoroughly wash them, repack in 
the barrel, and cover with a freshly made 
brine strong enough to float a fresh egg. 
After a week this brine should be drawn 
off and the barrel filled with a saturated 
brine; that is. one iu which a little un¬ 
dissolved salt will remain on the bottom 
of the vessel after the solution has been 
subject to prolonged stirring. Do not 
re-use the old brine. The barrel or keg 
should then be headed aud stored iu a 
cellar or the coolest place available. If 
there should be any leakage, which may 
he discovered by the sound made when 
the barrel is struck with a stick at vari¬ 
ous heights, it should be made good by 
adding strong brine through a bunghole. 
If the receptacle cannot be filled at once, 
the fish may be preserved by placing on 
top of them a cover made of a barrel head 
or of pieces of wood floated together to 
fit the container and weighting it with a 
clean stone or other heavy article which 
will not be affected by the salt. The suc¬ 
cess of the operation will depend on using 
fresh fish, exercising care in the salting 
and the proper mixing of the brine, and 
on keeping the barrel tight and the fish 
covered with strong brine. 
SaveYourGrain 
Beat It Out Just as You 
Would with a Fitch*Fork 
It 13 the only way to get per¬ 
fect separation. 
It is the way that separation 
is effected by the 
REDRIVER 
SPECIAL 
Other machines depend upon the 
grain dropping-out. You must beat it 
out, just as the Red RiverSpecial does, 
by throwing it violently against the 
“Man Behind the Gun,” and with the 
Beating Shakers, which keep tossing 
and beating the straw until the last 
kernel is saved. 
The Big Cylinder with its greater 
weight ana momentum, and the much 
larger concave and grate surface ac¬ 
complish results in separation that the 
old style machine cannot reach. 
The Red River Special saves enough 
more of the farmer’s grain and time to 
pay his thresh bill. 
Make the thresherman bring a Red 
RiverSpecial to do your threshing, or 
if you have a job large enough, buy a 
“Junior” Red River Special, hook it up 
with your gas tractor and do your own 
threshing. Write for circulars. 
Nichols & Shepard Co* 
In Continuous Business Sin*e 1848 
Builders exclusively of Red River Spe¬ 
cial Threshers. Wind Stackers, Feeders, 
Steam and Oil-Gad Traction Engines 
Battle Creek Michigan 
SAVE HALF Your 
Paint Bills 
BY USING Iragersoll Paint* 
PROVED BEST by 77 years’ use. It 
will please you. The ONLY PAINT en¬ 
dorsed by the “GRANGE” for 45 years. 
Made in all colors^-for all purpose- 
Get my FREE DELIVERY offer. 
From Factory Direct to You at Wholesale Price*. 
INGERSOLL PAINT BOOK—FREE 
Tells nil about Paint and Painting for Durability. Valu¬ 
able information FREE TO YOU with Sample Cards. 
Write me. DO IT NOW. I WILL SAVE YOU MONEY. 
Oldest Ready Mixed Paint House in America— Estab. 1842. 
0. W. Ingersoll, 24 J Plymouth St., Brooklyn, ft .Y. 
and 
^ quotes l 
^ lowest Factory Prices on hteh 
_ - RTado farm fenco, Ratos, lawn 
fence,barb wire,etc., 160styles. Postal 
brinRs Bitfiroat Fence Bargain Book evor 
printed. Write today, Siunpiu to test and 
}ook freo, post paid. 
ME BROWN FENCE & WIRE CO.. Dept. 
159, CLEVELAND, 0. 
The THRESHING PROBLEM 
SOLVED 
Threshes cowpeas and soybeans 
from the mown vines, wheat, 
oats, rye a inf barley. A perfect 
machine. Nothing like it. “The 
have been looking for for 20 
. F. Ma.-se.v. "It will meet every 
IT. A. Morgan. Director Trim. Exp. 
Booklet 30 free. 
combination 
machine I 
years.” W 
demand. 
Station. 
Roger Pea & Bean Thresher Co..Morristown,Tenn 
HOI ST SS 
The largo show of "Hoists" is now on. in order noi 
to bo late for the haying season it will be necessary 
to get m line. The time is short, so order now. let 
us explain how we can save you money, write for 
quotations and circular". 
Ireland Machine & Foundry Co. 
11-13 State Street NORWICH, N. Y. 
Sold by The John Deere Plow Co. 
Syracuse, N. Y. Baltimore, MJ. 
5*o#j*o* *r*3*c*0*o»"«** o•*•***• 
3 
Practical 
•• Live Stock Books :i 
£ FOR SALE BY RJRAL NEW-YORKER I* 
FEEDS AND FEEDING—Henry . $2.50 ^ 
£ MANUAL OF MILK PRODUCTS- § 
Stocking .2-00 
M DISEASES OF ANlMALS-lWnyo . 1.75 
PRODUCTIVE SWINE HUSBANDRY 
Day ....... 1.75 
*2 BREEDING OF FARM ANIMALS— ^ 
Harper .. 1.50 
CHEESE MAKING-Van Slyke . 1.75 J* 
BUTTER MAKING—Publow . . .60 
MILK TESTING— Publow and Troy .60 
