1082 
The RURAL NEW-YORKER 
July 12, 1919 
300 300 
TORNADO SILOS 
Equipped with our corrugated 
galvanized STEEL ROOFS 
COMPLETE. Storm proof 
ANCHOR SYSTEM with in¬ 
side TOP HOOP, etc. 
Made of finest grade OREGON 
FIR only, NO KNOTS, NO 
DEFECTS. BONE DRY 
LUMBER, NO SHRINK¬ 
AGE, hoops ALWAYS 
TIGHT. 
Silo always original diameter. 
All latest improvements. 
Our prices include steel roof, 
anchor system, etc., and will 
interest you. 
WRITE AT ONCE for our 
complete silo SPECIAL 
PRICE PROPOSITION and 
silo broadside. 
State size silo wanted. 
THE W. R. HARRISON CO. 
Manufacturers 
MASSILLON, OHIO 
Kreso Dip No. 1 
(standardized) 
WILL 
PROTECT YOUR PROFITS 
BY KEEPING 
All Livestock and Poultry Healthy 
Effective. Uniform. Economical. 
Kills Lice, Mites and Fleas. 
For Scratches, Wounds, Scab, 
and Common Skin Troubles. 
PREVENTS HOG CHOLERA j 
Experiments on live hogs prove that a 21 /2 per cent 
dilution of Kreso Dip No. 1 will kill virulent | 
hog-cholera virus in 5 minutes by contact. 
FREE BOOKLETS. 
We will send you a booklet on the 
treatment of mange, eczema or pitch 
mange, arthritis, sore mouth, etc. 
We will send you a booklet on how 
to build a hog wallow, which will keep 
hogs clean and healthy. 
We will send you a booklet on how 
to keep your hogs free from insect para¬ 
sites and disease. 
WRITE FOR THEM. 
Animal Industry Department of 
PARKE, DAVIS & CO. 
DETROIT, MICH. 
•ynitNtmuimmmnmiiiiiiiiiiiiiimituiiiiiiminiiiiiiiiiimiimimiitiiiitiutiiiiiiiiiiiiumiiinitiiiiSiiiR 
| DIGESTER TANKAGE | 
FOR HOGS 
| Write for prices, feed- 
! ing directions, etc. 
f IDEAL RENDERING CO. 
NORTH WALES, PA. 
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MINERALS 
HEAVEyeara 
COMPOUND 
Booklet 
Free 
NEGLECT 
Will Ruin 
Hour Horse 
Sold on 
Its Merits 
BEND TODAY 
AGENTS 
WANTED 
■MEDAL HEAVE REMEDY CO.. 461 fourth A«e.. Nttsburfc H 
DON’T CUT OUT 
AShoe Boil,Capped 
Hock or Bursitis 
FOR 
ABSORBINE 
M* TPAOt MARK RfG.'J.S PAT. OFF 
will reduce them and leave no blemishes. 
Stops lameness promptly. Does not blis¬ 
ter or remove the hair, and horse can be 
worked. $2. 50 a bottle delivered. Book6Rfree. 
ABSORBINE, JR., for mankind. the antiaeptit 
Unlment for Boil*. Brulaea, Sorei, Swellings, Varicose Vcinl. 
Allay* Pain and Inflammation. Price 81.25 a bottle at drug- 
gilt* or delivered. Will tell you more if you write. 
W. F. YOUNG. INC.. 88 Temple St.. Springfield, Mata. 
k Fistula & Ev!i" 
I Approximately 10,000 cases are 
■ successfully treated each year with 
| Fleming’s Fistoform 
I No experience necesnary: easy and simple; just a lit- 
■ tie attention every fifth day. Prlca 52.50 a bottls— 
I your money refunded If it falls. Send for free copy of 
■ FLEMING'S VEST-POCKET VETERINARY ADVISER 
B Valuable for its information upon diseases of horses 
■k and cattle. 197 pauos. 67 illustrations. Write today. 
Fleming Bros., Chemists v s <^ B cw«25?W 
Help Your Cows 
Do Their Best 
A little watchfulness now, while the cows 
are freshening, will save a lot of trouble 
later. If the udder is caked or the teats 
rough and sore, the cow cannot do her 
best. Rub the affected parts 
gently, applying 
NORTH STAR 
Antiseptic Compound 
WOOL FAT 
—i 
nons-s rf 
Soon the skin will become smooth, pliable and healthy. 
Bossy will be more contented and give more milk. Use 
North Star Wool Fat also to keep your horses fit. It 
is a specific for Collar Galls, Thrush, Scratches, etc. 
CDCC TDIAI AFFCD Try tills antiseptic healing com- 
rnCL I tllAL UrrL.fi pound at our expense. We’ll send 
you a liberal sample free. Write today. Ask also about 
Germ-X, the powerful, non-poisonous disinfectant and de¬ 
odorizer. You need both in your dairy. 
NORTH STAR CHEMICAL WORKS, Inc. 
DEPT. C LAWRENCE, MASS. 
High Acid Milk 
What is high acid milk? Is.there any¬ 
thing about high acid milk that makes it 
unfit for food? In testing milk for high 
acid would the acid solution used in test¬ 
ing have just the same effect on five per 
cent milk that it would have on three 
per cent if the solution was of the same 
strength both times? We keep three Jer¬ 
sey cows, one five years old, one four 
years and one two years. We send our 
milk to the condenser.v . We started send¬ 
ing the milk May 4th. All of the cows 
freshened before April 4th. They accepted 
our milk all right for about three weeks, 
then returned a can marked high acid. 
We separated that and the next day they 
returned some more. That night we took 
that back for retest and also took a sam¬ 
ple of the cream separated the day before. 
They took the milk that night that they 
had rejected in the morning and said the 
cream from the milk rejected the day be¬ 
fore was all right. But the next day the 
milk came back again, and they sent their 
chemist to the stable to test each cow’s 
milk. lie said the last one he tested, the 
two-year-old, tested 22 per cent acid, and 
they reject anything above 18 per cent. 
We have kept that cow’s milk at home 
since, sending only the other. Yesterday 
they returned the milk again. What can 
we do about it? All the milk returned 
has been perfectly sweet to the taste and 
would stand boiling without curdling. The 
cream separated was sweet the next morn¬ 
ing and we used it in our coffee. We are 
very particular about cooling the milk as 
soon as milktMi and keeping it clean. The 
cows are apparently perfectly healthy and 
have clean feed and plenty of clean drink¬ 
ing water. Would milk that was 22 per 
cent acid lose this acid by standing and 
become all right? v. E. w. 
New York. 
Milk is made up of about S7 per cent 
water, 4 per cent fat, 2.G per cent casein, 
0.7 per cent albumen, 5 per cent sugar 
and 0.7 per cent ash. The sugar and ash 
are the only components that have any¬ 
thing to do with the acidity of milk. I 
note you state that the chemist found 
your milk to contain 22 per cent acid. It 
must have been 0.22 per cent, since milk 
normally does not develop more than 1 
to 1.25 per cent acid. Another funda¬ 
mental point to understand is that milk 
does not begin to taste sour to most peo¬ 
ple until it has about 0.3 per cent acid 
in it. Since milk is not considered good 
for condensing purposes when it has over 
0.18 to 0.20 per cent acid in it, some test 
other than taste must be used to deter¬ 
mine the actual per cent of acid in what 
we would call "sweet” milk. The test 
in common use is the one you doubtless 
saw this chemist use and is based on the 
fact that when an alkali and acid of cer¬ 
tain strengths are mixed together in the 
right proportion the properties of the acid 
are destroyed and the mixture becomes 
what is known as neutral, i. e., neither 
acid nor alkali. By measuring the amount 
of alkali necessary to destroy the acid in 
a certain amount of milk and then apply¬ 
ing a certain formula we can calculate 
the exact amount of acid in the milk. It 
is this test that the condensery uses. 
Now when milk is drawn from the cow 
this test shows it to have on an average 
of 0.15 to 0.17 per cent acid. The acidity 
of freshly drawn milk from Jerseys runs 
higher than that from the lower testing 
breeds, and it is not at all uncommon to 
find Jersey milk testing 0.2 per cent acid 
or better when drawn. It is generally 
conceded that this acidity is due to the 
ash of the milk. A part of the ash is 
made up of acid-producing phosphates, 
and these cause the acid in the mlik. It 
is nothing that can he helped. It is put 
there by the cow. The acid test works 
the same in high and low testing milk. 
Since milk averages only .17 per cent 
acid when drawn from the cow obviously 
something must happen after it is drawn. 
This is where the milk sugar and bacteria 
play their part. If milk contained no 
sugar or if acid-producing bacteria could 
be kept out it would never sour. This 
is impossible, however, as the sugar ' is 
always there, and no matter how careful 
we are some bacteria will get in. so the 
milk will sour in time. These bacteria 
simply eat up a portion of the milk sugar, 
changing it over into milk acid or lactic 
acid, as it is called. After about 1 per 
cent acid is developed enough acid is 
formed to preserve the milk and the bac¬ 
teria do not work any more. The condi¬ 
tions favorable to the development of acid 
necessarily must he those that are favor¬ 
able to the growth of acid bacteria. These 
are unclean methods, particularly impro¬ 
per cleaning of utensils and improper 
cooling of the milk. If milk is handled 
in sterile utensils and cooled to 50 de¬ 
grees F. or below it will keep sweet a 
long time, while if handled in dirty uten¬ 
sils and kept at 00 degrees F. or above 
it will sour in a few hours. Acidity by 
no means disappears on standing, blit 
rather increases’ and rapidly if conditions 
are fayprable. For this reason it is quite 
difficult to produce 1 Jersey milk that can 
be delivered even a very short time after 
milking and have the acidity he below 
0.18 per cent. If this is the standard of 
the condensery they could not use much 
of this milk without putting the entire 
run above theif standard. rr. F. ,T. 
SAVE LABOR and 
Reduce Feed Bills 
Thousands of Dairy¬ 
men testify that the 
Harder has made 
their business more New Gambrel Roof 
profitable. increMes capac,ty< 
Used and endorsed by the U. S. 
Government and many state 
institutions. 
Easy working doors, permanent, 
safe ladder, massive non-conduct¬ 
ing walls. Exclusive features have 
made the Harder for 20 years 
America’s favorite Silo. 
Write for free book telling all 
about Silage arid the HARDER SILO 
Harder Mfg. Corp. 
Box 11 
Cobleskill, N. Y. 
% OFF SILOS 
I will sell by mail, at just 
HalfPrice, my entire pres¬ 
ent stock of Five Hundred 
Silos. This make of Silos 
has been on the market for 
many years, and has given 
complete satisfaction in all 
parts of the country. All 
are new and first-class. 
Place your order within 
the next Thirty Days and 
save precisely one-half . 
M. L. SMITH, Manufacturer's Agent 
113 Flood Building 
Meadville .*. Pennsylvania 
Save One to Three Men 
in hie Silo by Using the 
CLIMAX CU?TE» £ 
f With INWARD shear' 
Tho cut is flnisheil near the cen¬ 
ter where power is greatest, the 
same as yon use a pair of shears. 
The automatic feed forces 
b u n (lies in—makes feeding 
easier. The Climax blower has 
tremendous elevating capacity. 
Writs for freo catalog ami name of 
nearest denier. 
WARSAW-WILKINSON CO. 
48 Swan St., Batavia. N. Y. 
Branch Ollica in Kansas City, Mo. 
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 in Catalogue. 
AGENTS WANTED who Can Sell 
and can devote aome time to the 
business. We guarantee satis¬ 
faction. Write 
GLOBE SILO CO. 
2-12 Willow St-, SIDNEY. N. V, 
Before You Buy Your Silo. 
investigate the reliable Green Mountain. Sana 
for circulars describing long-life, tight 
construction, new Anchorage System, etc. 
Creamary Packag* Mfg. C*., 338 Wait St, Rutland, Yt. 
" E FRONT T <at GAVE 
GRIFFIN SILO FAME 
An unobstructive Continuous open¬ 
ing. Doors absolutely tight but 
will not swell, rermanent steel 
ladder attached to front. Every¬ 
thing first-class- : 'id prices right. 
Prices on i.pplication 
GRIFFIN LUMBER CO. 
Box 11 Hudson Falls, N. Y. 
INTERESTING GARDEN BOOKS 
A Woman’s Hardy Garden— By Mrs. 
H. R. Elu .$1-75 
Old Time Gardens —Ru A. M. Earle 2.50 
Flowers and Ferns in Their Haunts—■ 
By M. O. IVright . . . .2.00 
Plant Physiology— By Duggan . . 1.60 
For sale by Rural New-Yorker, 333 W. 30th St.,N.Y. 
