1250 
The RURAL NEW-YORKER 
August 23. 1010 
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'rs 
JSfefe . p 
Fill Your Silo Yourself 
L IKE all progressive farmers you are sold on 
the proposition that a silo full of -choice 
ensilage pays handsomely. The less it costs the 
better it pays. May we talk with you for a minute 
about the easiest and cheapest way of filling your silo? 
Silo filling cost depends upon three things-—the 
cutter’s capacity for work, the cost of power and 
the length of time the cutter lasts, A cutter with 
capacity keeps your men and horses busy-—that is 
one saving. An International ensilage cutter, using 
little power, feeds easily, does not choke and ele¬ 
vates the silage in a steady stream into the highest 
silo. With ordinary care you can use an Interna- 
national more seasons than you will believe. 
There are five sizes, all of the knife and blower on flywheel 
type, one of which will do your work at little cost. Every 
International cutter can be depended upon for satisfactory 
work — every one is backed by a service that keeps it going 
throughout the filling season. To be sure of economy and 
satisfaction in your silo filling this year get in touch with a 
nearby International dealer or write us for catalogues. 
The Full Line of International Harvester Quality Machines 
Grain Harrestinf Machine* 
Binders Push Binders 
Headers Rice Binders 
Harvester-Threshers 
Reapers Shockers 
Threshers 
Tillage Implement* 
Disk Harrows 
Tractor Harrows 
Spring-Tooth Harrows 
Peg-Tooth Harrows 
Orchard Harrows 
Soil Pulverizers 
Cultivators 
Power Machine* 
Kerosene Engines 
Gasoline E'.ngines 
Kerosene Tractors 
Motor Trucks 
Motor Cultivators 
Haying Machine* 
Mowers . Tedders 
Side Delivery Rakes 
Loaders (All Types) 
Rakes Bunchers 
Combination Side 
Rakes and Tedders 
Sweep Rakes Stackers 
Combination Sweep 
Rakes and Stackers 
Baling Presses 
Planting Sc Seeding Machine* 
Corn Planters 
Corn Drills 
Grain Drills 
Broadcast Seeders 
Alfalfa & Grass Seed 
Drills 
Fertilizer & Lime 
i Sowers 
Corn Machines 
Planters Drills 
Cultivators 
Motor Cultivators 
Binders Pickers 
Ensilage Cutters 
Shellers 
Huskers & Shredders 
Other Farm Equipment 
Cream Separators 
Feed Grinders 
Manure Spreaders 
Straw Spreader 
Attachments 
Farm Wagons 
Farm Trucks 
Stalk Cutters 
Knife Grinders 
Tractor Hitches 
Binder Twine 
International Harvester Company 
of America, Inc. 
Chicago USA 
y\BS0RBlNE 
NEGLECT 
Will Ruin 
Your Horse 
Sold on 
Its Merits 
BEND TODAY 
AGENTS 
WANTED 
HINEBAL HEAVE BEMEDY CO, 461 fourth A»e , Pittsburg. 
Bog Spavin 
Cure the lamenesB without scarring 
the horse. 
Fleming’s Spavin Liquii 
$2.08 a bottle (war tax paid)— special rem¬ 
edy for all aoft blemishes —Bog Spavin,Thor- 
ousrhpin. Splint, Curb, Capped Hock, etc. 
Eauy to use, only a little required and money 
back If it fulls. Write for FLEMING’S FREE 
VEST-1 OCKET VETERINARY ADVISER. 
„ FLEMING BROS, Chemists, 
300 Union Stock Yard*. Chicago,Illinois I 
STOPS 
____| LA MEN ESS 
from a Bone Spavin, Ring Bone, . 
Splint, Curb,-Side Bone, or similar ! 
troubles and gets horse going sound. 
It acts mildly but quickly and good re¬ 
sults are lasting. Does not blister 
or remove the hair and horse can 
be worked. Page 17 in pamphlet with 
each bottle tells how. $2.50 a bottle 
delivered. Horse Book 9 R free. 
ABSORBINE, JR., the antiseptic liniment 
for mankind, reduces Painful Swellings, En¬ 
larged Glands, Wens, Bruises,Varicose Veins; 
heals Sores. Allays Pain. Will tell you 
more if you write. $1.25 a bottle at dealers 
or delivered. Liberal trial botUe for 10c stamps. 
V . r. iuUNU, iNo, 88 lemple St, Springfield, Mai*. 
MINERALS 
H EAVE years 
COMPOUND 
Booklet 
Free 
Great Hog Profits 
I « Al 
GALLON I 
^Hustles Heavy Hogs to Market 
Cuts your feeding costs. Have bigger 
pigs, fatter hogs. Get them ready for 
market in far less time. You can do it. 
Prove at our risk that Milkoline is the 
surest farm money maker known. 
Guaranteed Trial Otter 
barrel, or a barrel. Take 30 days—feed half to your 
hogs and poultry. If not absolutely satisfied return 
the unused part and we will refund every cent you 
paid us—no charge for the half you used. 
Hfillrnlino has a base of Pure Modified Butter- 
IllllnUllllt milk to which essential fats and 
acids are added. Milkoline comes in condensed form. 
Will keep Indefinitely in any cliimate. Will not 
mould, sour or rot. Plies wiU not come near it. 
9o u full mi For feeding mix one part Milkoline 
a UuIlUll with 50 parts of water or swill and 
feed with your usual grain feeds. It helps keep liogs 
healthy, their appetites keen and makes more pork 
per bushel of grain. Stop buying buttermilk of un¬ 
certain quality. Use Milkoline and you will al¬ 
ways be sure of uniform acidity, and at a cost of 
2c a gallon or less when fed as directed. Many 
users say Milkoline saves them one-third on feed 
bills because it makes their hogs and poultry as¬ 
similate all their feed. 
MdftOZ. p P n(i| W. H. Graham, Middleton. 
ATW/O it Util Mo., writes that he got an ex¬ 
tra $420 worth of pork from $30 worth of Milkoline 
in a sixty day feed. He made an actual test of this 
lot of hogs in comparison with another hunch. We 
could quote hundreds of testimonials, but the best 
proof is that we legally guarantee Milkoline to be 
satisfactory or refund your money, (you are the 
judge) and refer you to S. W. Bird. Bank of Kan¬ 
sas City, Mo., and B. G. Dunn & Co. MILKOLINE 
is just a* good for Poultry as for Hogs. 
Order from Nearest Dealer or Direct from this Ad. 
Send check or money order and ask for free book¬ 
let, ‘‘Hustles Heavy' Hogs to Market." 
5 Gals, at Creamery $1.50 per gal.$7.50 
10 “ " “ 1.25 per gal.12.50 
15 " “ “ 1.10 per gal.16.50 
32 “ “ 1.00 per gal.32.00 
55 ” *‘ " .90 per gal.49.50 
No charge tor kegs or barrels. Prices F. O. B. 
Nearest Dealer or Kansas City, Mo. 
THE MILKOLINE MFG. CO. 3 & 7 N &! a S¥?. ^ 
Distributed by: 
VI. J. Blanchard, 880 Plymouth St, Abbington, Mass. 
Roy H. Anderson, Flshkill, N. Y. 
Frank S. Jonos, 306 Lanvale St, Baltimore, Md. 
delivered 
Money refunded if not satisfactory 
THE MOORE BROS. ALBANY 
NEW YORK 153 Hudson A 
Questions About Meats 
Answered by Prof. K. J. Seulke 
Pork Does Not Keep 
Last Spring I had two hogs butchered 
and put them in brine for Summer use. 
Up to a couple of weeks ago there was 
nothing wrong with the meat, but since 
the real hot spell the meat has got a little 
tainted. I have changed brine frequently. 
Do you know of anything that will take 
this taint out of the meat? A. L. s 
New York. 
It is practically impossible to get this 
taint out. When cooking it, if a small 
amount of baking soda is added, it will 
dispose of the taint to a certain extent, 
but I know of nothing that will remove it 
entirely. If hams and bacons are includ¬ 
ed in this cured pork, it may be advisable 
to remove them from the brine and smoke 
them at your earliest possible convenience. 
If this bad been done before the hot 
weather set in there would have been no 
difficulty in keeping the meat. Brine- 
cured meat must be kept cold or it is 
likely to spoil during the hot weather. 
Softening Fish Bones 
Can you give me the treatment they 
give salmon to soften the bones? n. o. w. 
Angola, Ind. 
The bones of salmon, as well as fish of 
various other kinds, are softened by what 
is known, as “processing,” or cooking un¬ 
der pressure, which serves a double pur¬ 
pose—to soften the bones and sterilize 
the product to prevent spoiling. Fish are 
dressed, cut in strips and packed in jars 
after being rubbed with salt; no water is 
added. Ordinary glass jars are placed in 
a pressure cooker with the lids only 
loosely fastened on. A table follows, giv¬ 
ing the various lengths of time necessary 
to sterilize and soften the bones. This 
time is computed from the time the pres¬ 
sure of 10 lbs. is reached and the tem¬ 
perature 240 degrees F, and does not in¬ 
clude the cooling off period : 
Av. Min. 
►Species 
Required 
Black bass .., 
»•■•••*••••••••• 1*1*) 
Yellow perch . 
. 100 
Salmon . 
Smelts . 
Suckers . 
. 90 
Preparing Salt Pork 
IIow can I prepare salt pork to use 
with vegetables in cooking meats and fry¬ 
ing fish ? As we had nothing in the pork 
line outside of pig sliotes we forgot to 
keep out the amount of side meat and it 
is all in the pickle together. One of our 
neighbors always packs what she wants 
for pickle or salt pork in a stone crock 
and completely covers with salt, but she 
does not know what to tell me to do since 
it is in the piokle. Will you tell me how 
to salt it, whether to make a brine, or 
what should I do? b. e. 
Stewartsville, N. J. 
The proper method of curing salt pork 
is to cut the thoroughly cooled pork into 
pieces of about two pounds each. Weigh 
out 10 pounds of fine salt, two ounces of 
saltpeter, for 100 pounds of pork, and 
after rubbing each piece of meat with this 
mixture pack them in a jar and pour 
over them a brine made from the re¬ 
mainder of the salt mixture and four 
gallons of water per 100 pounds of meat. 
Place in a cool place and use as desired. 
In case the meat has been placed in a 
sugar pickle it will be necessary to re¬ 
move the pork from the sugar pickle and 
after washing it thoroughly in cold water 
pack it in the salt and saltpeter mixture 
as above. The pork will always retain a 
certain amount of the sugar and have a 
more or less sweet taste, but should not 
be objectionably sweet unless it has been 
left in the sugar pickle a considerable 
length of time. 
Dried Beef 
We have tried to make some dried beef 
by curing the same as we do our pork, 
but it has not been very successful. If 
it is practical to make the dried beef at 
home, would you print directions? I 
have received many helpful suggestions, 
and hope to get one more now, as we de¬ 
pend a great deal on your paper. 
Rhode Island. mrs. ii. c. k. 
Dried beef is usually made from the 
round, although any heavily muscled part 
may be used for this purpose. The inside 
of the round makes the tenderest meat. 
In cutting meat for dried beef the muscles 
should be separated into their natural 
divisions. When cured and smoked in 
this way they can be sliced across the 
grain, and the meat is much tenderer than 
would otherwise be the case. A jar or 
a barrel is the best receptacle in which 
to pack the meat when curing it. To 
each 100 lbs. of well-cooled beef weigh 
out 6 lbs of fine salt, 3 lbs. of granulated 
or brown sugar and 2 ounces of saltpeter. 
Mix these thoroughly, without wetting, 
and divide the mixture into three por¬ 
tions. Set two portions away for future, 
use,, and rub the other portion into the 
meat. Tack the meat in a jar and leave 
it for three days. At the end of the three 
days take the meat from the jar, but 
leave in the jar the sirup that has formed. 
Rub the meat with another portion of 
the mixture, • repack it, and leave it for 
three days. Remove it from the sirup, 
rub it with the last portion of the mix¬ 
ture and repack it in the sirup in the jar. 
After three days remove the meat and 
hang it in the smokehouse, where it 
should be smoked until it is dry. It should 
then be kept in a dry place until it is 
used. The longer it is smoked and drier 
it is kept the longer it will remain good. 
Yeast Cakes and Milk 
We were much interested in an article 
written by Mary B. Beckwith, in which 
she mentions yeast cakes taken as a pre¬ 
ventive of influenza. Will she tell us 
more about the yeast, as we failed to read 
Mr. Osborne’s article, of which she speaks? 
Is the dose to be repeated after a few 
days? Are there medical properties about 
the yeast that could be recommended for 
other ailments, such as run-down condi¬ 
tion? MRS. J. W. 
Vermont. 
The prescription, from a practicing 
physician, called for half a cake of com¬ 
pressed yeast dissolved in one-fourth enp 
of tepid water, and added to one glass of 
milk as a dose before retiring at night. 
The remainder of said yeast cake was to 
be taken in the same way in the morn¬ 
ing before -breakfast. This was to be re¬ 
peated for two additional days, making 
three days and six doses of three yeast 
cakes. There were about 25 people who 
t’-ied it to my knowledge, and not one of 
them had the influenza. Of course we 
know the nutritive properties of the milk, 
and also that it makes an excellent me¬ 
dium for the yeast. Then the compressed 
yeast is a living plant, a real living or¬ 
ganism. which in body temperature would 
feast on the lactose of the milk and grow 
rapidly. Lactose is the most acceptable 
sweet to delicate organism, hence we add 
more of the lactose to cow’s milk for baby 
feeding when human mother’s milk is 
not available. The yeast plant loves 
sugar and grows rapidly when thus fed. 
Every housewife knows that is why she 
puts cane sugar in her yeast sponge and 
gets better results when she does that. 
Kumiss is another illustration. Kumiss 
was made by the Tartars from mare’s 
milk, and at one time was very much pre¬ 
scribed for various stomach disorders. 
When invalidism was more fashionable 
than now, and mare’s milk not available, 
we used cow’s milk. To one gallon of 
milk we added one-fourth of a yeast cake 
and one-fourth cup of cane sugar, put 
the liquid in a warm place for 24 hours. 
Fermentation then reached its height and 
we have carbon dioxide and a small 
amount of alcohol. The liquid is then 
placed on ice and all fermentation stopped, 
and the material was considered mediein- 
inally beneficial. What we are most con¬ 
cerned with now is the subject Mr. Os¬ 
borne brought in so well, of vitamines. I 
would like tt> know whether vitamines 
belong to the large family of proteids or 
are considered a salt. From the result 
of vitamines on our chickens, and on the 
rats he mentions. I cannot decide whether 
the vitamines acted like the medicine of 
our family doctor, simply giving nature 
a boost in the right direction, and stimu¬ 
lating her to do the remainder herself, or 
whether these vitamines of themselves 
really vitalize the devitalized. I hope Mr. 
Osborne will be persuaded to give us his 
findings, knowing he has awakened new 
interest elsewhere in this new subject. 
MARY B. BECKWITH, 
The Hired Man’s Board 
I have read the many opinions in re¬ 
gard to feeding the “hired man.” Beu¬ 
lah Hickman takes an excellent view of 
the matter. However, it is altogether the 
same principle which prompts men to feed 
their cows well; to me the one central 
question is one of honestly giving the 
“hired man” that to which he is honestly 
entitled. When the bargain with him is 
made, so much pay for an hour, month or 
year, is promised. This pay is specified 
as so many dollars or cents, also board, 
lodging and washing, the latter being a 
part of his pay in place of money. His 
wages are not complete without the whole 
which is promised to him. The weak spot 
is that a money value is not specified for 
the “board, lodging and washing,” and 
because it is not there are some who seem 
to have the idea that it is a charitable 
donation. When, making the bargain, if 
the parties would specify the kind and 
value of board to be furnished and re¬ 
ceived. and then at meal time let the 
farmer realize that at that hour his is a 
boarding-house, all occasion for a differ¬ 
ence of ’opinion between himself and the 
hired man in regard to it has disap¬ 
peared. MILES H. DE LONG. 
