1114 
The RURAL NEW-YORKER 
July 19, 1919 
Dependability 
of the 
Now that "dog days” 
are with us, it is no time 
to bother with a balky 
cream separator. 
Dependability in a 
cream separator is espe¬ 
cially necessary in the 
summer when the milk 
should be taken care of in 
the shortest possible time. 
The DE LAVAL 
Cream Separator is de¬ 
pendable, and with ordi¬ 
nary care it will easily last 
a lifetime. 
The DE LAVAL 
capacity rating is depend¬ 
able. Each size exceeds 
its advertised capacity 
under ordinary, and even under unfavorable, conditions. 
DE LAVAL Service is dependable. Fifty thousand agents the 
world over see to it that DE LAVAL Separators are properly set up, 
operated and taken care of. And, above all, the De Laval Company 
is dependable—the oldest and by far the largest cream separator 
manufacturers in the world. 
More DELAVALS in use than of all other makes combined. 
See the local De Laval agent, or, if you don’t know 
him, write to the nearest De Laval office as below 
THE DE LAVAL SEPARATOR CO. 
165 Broadway 29 East Madison Street 61 Beale Street 
NEW YORK CHICAGO SAN FRANCISCO 
More Milk 
At Less Cost 
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jk Dairy authorities state that 
unless you supplement your 
pasturage this summer with a 
good grain feed, your milk production 
will fall off not only now but next win¬ 
ter when you cannot get pasturage. Inter- 
,national Special Dairy Feed used with pasture 
will produce more milk at lower cost than any 
Other feed on the market. 
INTERNATIONAL SPECIAL DAIRY FEED 
Makes Your Feed Bill Smaller—Your Milk Check Larger 
'Ao 
&*£? 
cpo« V V 
Pasture is abundant now. 
Peed International Special 
Dairy Feed as a part ration. 
It will keep your cows in top 
notch milk producing form. 
A. C. Palmer, one of In¬ 
diana’s leading dairymen, in 
an article in a recent issue of 
Hoard's Dairyman, said ‘‘I be¬ 
lieve the fault of pasturing all 
summer without supplement¬ 
ing feeds is one of the great¬ 
est sins of the dairyman, and 
the thing more than all others 
responsible for decreased milk 
and butterfat production." It 
is a fact that the greater part 
of the underfeeding by farm¬ 
ers with pasture comes dur¬ 
ing the summer months. 
Guaranteed Ingredients-Guaranteed Results 
International Special Dairy Peed is composed of scientifically 
blended grains, grain products, cottonseed meal, feeding mo- 
ll) lasses, etc. Every ingredient Is guaranteed to be high quality. 
— This is why it was the first feed ever guaranteed to make more 
to mllk - 
*** n Try a Ton Today 
§ 8 ®\ 
On fe Qe> 
Nearly every leading feed dealer throughout the dairy 
sections handles International Special Dairy Peed. Go 
to your dealer and order a trial ton. Prove to yourself 
why we are able to guarantee its milk making qualities. 
The price for summer shipment is very reasonable. If 
there is no International Dealer near you, write us direct. 
INTERNATIONAL SUGAR FEED CO. 
Minneapolis, Minn. 
Makers of Guaranteed. Feeds 
Live Salesmen Wanted 
Making Ice Cream 
Would it pay me to make ice cream? 
T have a good market to retail it. I have 
six- cows; I find it inconvenient to take 
milk to the creamery. How much would 
a quart of milk bring me if I made it 
into ice cream? Will you give full direc¬ 
tions how to make good ice cream to sell, 
also would like to know horn to make ices? 
I have cherry and strawberry syrup that 
I would like to use for the ices. 
New York. Mrs. l. k. 
Ice cream should pay you through the 
Summer if you are sure you have a mar¬ 
ket, where you can dispose of your prod¬ 
uct. I can only give you approximate 
figures as to the value of a quart of milk 
in the form of ice cream, as 1 do not 
know what milk will test, or what you 
On the above recipes coffee cream, re¬ 
fers to cream which tests 18 to 20 per 
cent' butterfat. Whipping cream refers 
to cream testing about 30 per cent. Day 
old sweet cream gives better results than 
fresh sweet cream. 
When a recipe calls for milk or cream 
and tart fruits, the fruits or juices should 
be mixed with the sugar before mixing 
with the milk or cream. Otherwise the 
milk may curdle. When solids, such as 
nuts or crushed fruits, are to be used 
as flavors for ice cream, they should be 
added after the ice cream is partially 
frozen. This prevents these materials 
from settling to the bottom. If ice cream 
is to be held for some time before being 
consumed, about Vs oz. of dissolved gela¬ 
tine added to the mixture for each gallon 
of ice cream will prevent the ice cream 
Milking Time for u Dual-purpose Cow 
could expect to get. locally for your ice 
cream. To get net figure, your local 
manufacturing costs would also have to 
be considered Assuming the milk tests 
4 per cent fat, 100 lbs. would contain 4 
lbs. of butterfat, equivalent to 22.2 lbs. 
of 10 per cent cream. This would make 
about 414 gals, ice cream. I judge you 
intend to retail your ice cream in small 
lots. If this is so, it should bring 50 
cents per quart or .$0 for the 4 Vs gals. 
This, then, is .89 gross for 100 lbs. or 46.5 
qts. milk. Ice, labor, sugar, flavor, etc., 
for 4 */} g:ils. could be reckoned roughly 
<it $2. This should cover all expense 
easily, leaving $7 net for the ice cream ; 
.$7 divided by 46.5 qts. equals approxi¬ 
mately 15 cents per quart for milk. The 
following are some rules for making 
frozen delicacies that have been success¬ 
fully used by the dairy department at the 
Iowa State College: 
Plain Ice Cream.—2*4 qts. coffee 
cream, 13 oz. sugar, 4 $ oz. vanilla ex¬ 
tract. Others—Chocolate, maple, cara¬ 
mel. coffee, mint. 
Nut Ice Cream (Walnut).—214 qts. 
coffee cream, 13 oz. sugar, oz. vanilla, 
314 oz. walnut meats. Others—Chest¬ 
nut, filbert, almond, peanut, pecan, pista¬ 
chio. etc. 
Fruit Ice Cream (Strawberry).—214 
qts. coffee cream. 13 oz. sugar, 6 oz. 
crushed strawberries. Others—Pineapple, 
raspberry, cherry, peach, apricot, grape, 
etc. 
Bisque Ice Cream (Macaroon).—214 
qts. coffee cream, 13 oz. sugar. 8 oz. 
ground macaroons. Others — Nabisco, 
marshmallow, etc. 
Parfait (Walnut).—2 qts. whipping 
cream, yolks from 1 doz. eggs (whipped), 
1 lb. sugar, ]/{ oz. vanilla, 314 oz. walnut 
meats. Others—Filbert, almond, peanut, 
coffee, maple. 
Tutti Frutti Ice Cream.—2 qts. whip¬ 
ping cream, yolks from 1 doz. eggs 
(whipped), 114 lbs. cane sugar, 14 oz - 
vanilla, 5 oz. candied cherries, 5 oz. as¬ 
sorted candied fruits. 
Mousse (Cranberry).—2 qts. whipped 
cream, 14 lb. cane sugar, 1 pt. cranberry 
juice, juice 1 lemon. Others—Maple, cof¬ 
fee, caramel, etc. In making mousse 
th(> cream is whipped, mixed with tin* 
flavoring material and packed in salt and 
ice without turning the freezer. 
Nesselrode Pudding.—114 qts. whip¬ 
ping cream, 1 doz. eggs both whites and 
yolks whipped. 1 11 ). cane sugar, / oz. 
vanilla, !4 U>. candied cherries and as¬ 
sorted fruits, 5 oz. raisins, % lb. nut 
meats. 
Milk Sherbets (Pineapple).—114 qts. 
skimmed or whole milk. 2 lbs. sugar, 
whites 3 eggs whipped, % pt. crushed 
pineapple 
1 1/1 
5 pt. 
lemon 
juice. 
Water 
Sir 
erbets (Lemon ).—IP. 
qts. 
water, 2 
Vi 
lbs. 
sugar, 
whites 3 
eggs 
whipped. 
% 
pt. 
lemon 
juice, Vi 
l>t. 
orange juice. Others—•-Orange, pineapple, 
pencil, cherry, strawberry. 
Souffle (Pineapple).—3.5 pts. water, 
j 5 eggs both whites and yolks whipped. 
\\ lb. sugar. % pt. crushed pineapple, 
■ 1/5 pt. lemon juice. Others—Lemon, 
[orange, cherry, strawberry, etc. 
from crystallizing and becoming icy. Ice 
cream powders will also serve. 
Following, also, is our present price 
list on various frozen products: 
ICE CREAM—RETAIL 
Plain, Vanilla, Chocolate. Caramel, Cof¬ 
fee, Sherbet, Ice. 
1 qt..$ .50 
2 qts.90 
3 qts. 1.30 
4 qts. 1.60 
Strawberry, Raspberry. Pineapple, 
C’herrv, Maple. 
1 qt.$ .60 
2 qts. 1.10 
3 qts. 1.60 
4 qts. 2.00 
I’arfait, Tutti Frutti, Punch. 
1 qt.$ -85 
2 qts. 1.60 
3 qts. 2.35 
4 qts.. . 3.10 
Two or three layer brick, 10 cents 
extra per quart. 
Puddings. .$1 per quart. 
Plain vanilla, chocolate, etc.. 50 cents 
per quart, $1.60 per gallon. 
II. F. JUDKINS. 
Farm Bureaus in New York State 
(Continued from page 1111 ) 
prize crops. To a great many farmers 
the Farm Bureau was their introduction 
into doing something collectively. The 
nearest many of them had ever been to 
Collective action theretofore had been in 
“working out their road tax.” and every¬ 
body knows wliat. that used to mean. 
There is a Farm Bureau office in Madi¬ 
son County at Cazcnovia which has more 
than 2,000 names on its mailing list. 
There is one county, Otsego, that in Jan¬ 
uary reported 2.232 members. In the 
State <if New York on April 1 the mem¬ 
bership was 62.554, an increase of 18,951 
in the year. Yet there are many coun¬ 
ties in which not 50 per cent of tin* 
farmers arc members of the Farm 
Bureau. I 11 the Empire State by the 
end of this year there is expected to be 
a membership of 75,000. In 33 States 
in the Union there are 2.400 counties 
with Farm Bureaus, and a round million 
of farmers are at the present time in 
close touch with the most progressive 
ideas in farming through the medium of 
the Farm Bureau, which was held iu 
such doubt only five or six years ago 
that they feared to give the agent a car 
lest he go riding about the country. 
The picture on page 1091. Fig. 308. shows 
the officers of New York State Federation 
of Farm Bureaus. From left to right: 
Top row—II. E. Babcock. Ithaca, secre¬ 
tary: II. It. Tnlmage. Suffolk County; 
E. M. Smith. Otsego County; M. C. Bur- 
ritt, Ithaca, manager of Farm Bureaus 
in the State; Charles (’. Porter. Orleans 
County. Lower row—II. C. McKenzie, 
Delaware 'County, treasurer; D. V. Far¬ 
ley. Orleans County, first vice-president; 
S. L. Strivings, Wyoming County. State 
president : Fred Porter. Essex County, 
second vice-president. 
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