1556 
Iht RURAL NEW-YORKER 
October 18, 1910 
Problems in Mixing 
Balanced Rations 
A few of the obstacles that every dairyman must over¬ 
come in providing his cows with economical, balanced 
rations: 
How to determine the exact food requirement of cows for 
maintenance and milk production. 
How to determine what feeds will combine to meet the 
standard and form a balanced ration when fed with the 
available roughage, be palatable and form a proper 
mechanical mix. 
How to get the necessary feeds at lowest cost. 
How to secure all the feeds that are needed. 
How to maintain the nutritive standard and avoid loss 
resulting from sudden changes or improper balance, when 
some of the feeds cannoc be obtained, or when roughage 
must be changed. 
How to mix the feeds to avoid uneven results in mixing by 
hand and insure exact uniformity. 
How to reduce the loss by shrinkage and high labor costs 
in hand mixing. 
How Solved in 
TI-O-GA Feed Service 
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Requirements for maintenance and milk production are 
determined through the services of the best feed and nutri¬ 
tion expert obtainable. 
The combinations of feeds that will meet the standard 
have been determined through research work of the 
TI-O-GA Feed expert and proved by extensive use in 
feeding. 
The buying power of TI-O-GA Feed Service insures 
minimum cost per unit of nutrition. 
TI-O-GA Feed Service always has access to all available 
sources of feed supplies. 
TI-O-GA Feed Service groups all roughages into 3 
classes and provides a feed to form a perfect 
balanced ration with each class. Changes in roughage 
may be made without unbalancing the ration by use of 
the feeds ^as intended. 
Red Brand TI-O-GA Dairy Feed to be fed with ensilage, 
pasturage, green fodder or low protein roughage. 
White Brand TI-O-GA Dairy Feed to be fed with 
medium protein dry roughage. 
Blue Brand TI-O-GA Dairy Feed to be fed with high 
protein dry roughage. 
Use of modern machinery and special manufacturing 
methods enable TI-O-GA Feed Service to maintain perfect 
uniformity in mixing. 
The labor cost of machine mixing is nominal and very 
much less than hand mixing. 
W. 
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TI-O-GA Feed Service represents 
real saving and furnishes the 
benefits of expert service in 
TI-O-GA Feeds. 
Investigate TI-O-GA Feed 
Service by sending at once 
for Book containing valu¬ 
able information on feeding 
and conservation of home 
grown feeds. 
Ask your dealer for 
TI-O-GA Feeds. 
H Dair^eeD 
Tioga Mill & Elevator Co. 
Waverly, N. Y. 
Farm Water Problems 
Raising Water by Air Pressure 
I enclose pencil outline of a water 
system we are about ready to install. 
Our plan is to put an air-tight cover on 
I lie well fitted to take a discharge 
water pipe and a. -in. compressed air 
pipe from the air compressor which is 
situated in the garage about 50 feet away 
from the well. Could we pump enough 
pressure into the well to lift the water 
about 35 feet to the second floor of the 
dwelling house? By running our air 
pipes to the bottom of the well, would it 
force out the water, and would the pres¬ 
sure prevent the well from refilling? 
Would you advise us to try our plan or 
use a pressure system ? j. w. r. 
Millersburg. Pa. 
The system as you have described it is 
If an air-tight container arranged as 
shown in the cut were placed below the 
water level in the well, water could be 
secured by means of compressed air, as 
follows: The pressure of the water in 
the well would raise the valve C and 
cause the container to fill. When full 
the compressed air could be turned on 
through the pipe A. the water would be 
prevented from escaping through the bot¬ 
tom by the valve C and would be forced 
up and out of the water pipe B. If the 
air pressure was then released, the con¬ 
tainer would fill again and the process 
could be repeated. The above is the 
principle upon which a certain type of air 
pressure pump operates, the admission 
and release of air being, of course, con¬ 
trolled automatically apd arranged to 
start and stop with the opening and clos¬ 
ing of any faucet on the line. Such a 
system has certain advantages, but is 
somewhat complicated and likely to get 
out of order, and it is probable that one 
Proposed Plan for Pumping Water by Air Pressure 
not workable for a number of reasons. 
To raise water to a height of 35 feet, dis¬ 
regarding pipe friction, will require a 
pressure of a little more than 15 lbs. per 
square inch—.434 pound for every foot 
of lift, and then no surplus pressure is 
allowed to force the water from the fau¬ 
cet. This pressure would be exerted un¬ 
diminished upon every square inch of the 
internal surface of the well, and a little 
careful thought will show the strength of 
construction necessary to resist it. The 
cut shows the well as being of the dug 
type, and if this is so it is no doubt at 
least 40 inches in diameter. With this 
diameter and a pressure of 15 lbs. per 
square inch exerted on the inside, there 
would be a force of nearly 0l4 tons tend¬ 
ing to lift the lid from the well. 
This would not be the only difficulty 
encountered, however. Earth is not a 
solid material like steel, but is full of 
minute air and water passages. The fact 
that there is water in your well proves 
this, for it certainly did not all run in 
from the top, and if it did this method of 
filling would be cut off by the air-tight 
cover. Another proof of the presence of 
the little air passages is the fact that 
we can pump water with an ordinary 
“suction” pump from a well that is 
tightly sealed over by ice and snow in 
I lie Winter. These passages would per¬ 
mit the escape of the air forced into the 
well and prevent securing the necessary 
pressure. 
This very system, with modifications, is 
used in engineering practice for making 
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Clan for Pumping by Compressed Air 
excavations and laying foundations under 
water. A caisson is used and enough air 
pressure pumped into it to balance the 
pressure of the water outside, and in this 
way the surrounding water is kept out. 
Applying this to the case of your well, 
water flows to your well through porous 
strata because at some point the water 
in these porous strata is above the water 
in the well, hence the movement toward 
it—water seeks its level—it rises in the 
well until a condition of balance is at¬ 
tained. the pressure is the same in the 
well as at the source of the water. Now 
if the pressure in the well is increased 
by the addition of water or the admission 
of compressed air, this balance will be 
destroyed and water will cease to rise in 
it. the flow will take place in the re¬ 
verse direction. 
of the hydro-pneumatic supply systems 
where the water and compressed air are 
both stored in the same container will 
give you the best service and satisfaction. 
B. h. s. 
Piping Water Into House 
How could I have water in the house 
... a well about 15 ft. from the side of 
the house? This well supplies all the 
water that is used in the house. Would 
a force pump in the kitchen be sufficient 
to force the water from the well to the 
sink, where the pump would be installed? 
I would want the water piped through 
the cellar up to the sink if it could be 
done. Would there be danger of having 
trouble with freezing in pipes? s. o. 
Sloansville, N. Y. 
Whether or not you can secure water 
by the use of a pump in the kitchen sink 
depends upon the distance of the water 
surface in the well below the level of the 
pump cylinder. If this distance measured 
vertically is not greater than from 15 to 
20 feet a pump can be used as suggested. 
Unless the water is to be forced upstairs 
a suction or lift pump will answer the 
purpose as w T ell as a force pump will. 
The only advantage of the force pump is 
its ability to deliver water at a point 
higher than the pump spout, which the 
lift pump will not do, and to deliver this 
water under pressure. When located at 
one side of the well, as would be the case 
here, it will not “draw" water any farther 
than will the lift pump. 
If the well is a shallow one I would 
suggest the use of one of the cistern 
pumms of the better class. If the depth 
is going to be the deciding factor in 
whether or not a pump may be used, a 
well pump with a long set length and the 
cylinder at the bottom of the cellar would 
heln matters some, as it would reduce the 
lift between the water level and the cylin¬ 
der by the depth of the cellar. 
Unless your cellar freezes the pump will 
require no protection below the kitchen 
floor, but if a wood fire is used in the 
kitchen, as is sometimes the case, it. might 
be well to see that the little drain or vent 
just above the cylinder, if a well pump is 
used, is open, permitting the water to 
drain down to the cylinder level after 
pumping. When the pipe goes through 
the cellar wall a large enough opening 
should be made so that it does not touch 
the stone work. The pipe leading from 
the well to the cellar should be about four 
feet deep, and when filling stones should 
be discarded if many are present. Also 
if the pipe passes under a path or road 
it should be protected by boughs or straw. 
Frost penetrates very deeply in the hard 
packed dirt of a road or path. Of course, 
seeing that the course of the pipe is kept 
well covered with snow during the Winter 
is good insurance against freezing, the 
snow acting as a blanket conserving the 
natural heat of the earth. 
If the distance from the sink to the 
water level in the well is little enough, 
as before mentioned, and a cistern pump 
is used, the entire line, pump and all, may 
be drained by simply raising the pump 
handle until the valves in the bucket and 
at the bottom of the cylinder trip, provid¬ 
ed the horizontal length of the pipe has 
been laid with a slope toward the well. 
If this method is used the pump may re¬ 
quire priming when it is desired to pump 
water, and, of course, will require some 
empty pumping to exhaust the air con¬ 
tained in the cylinder and pipe, but freez¬ 
ing will be absolutely prevented. 
B. II. S. 
