1840 
The RURAL NEW-YORKER 
December 13, 1919 
Thi« 
Trademark 
on every 
Hanes 
Garment 
_ /«sr/cw/r k 
Underwear 
Guarantee — We guarantee Hanes Under¬ 
wear absolutely—every thread, stitch and 
button. We guarantee to return your 
money or give you a new garment if any 
seam breaks. 
Biggest winter 
underwear value 
ever sold at the price! 
Hanes winter weight Union Suits and Shirts and Drawers for men exceed 
in return-value to you— comfort, warmth, wear and satisfaction the most 
enthusiastic statement we could make personally or in our advertisements. 
Get your hands on Hanes Shirts and Drawers (illustrated in the diagram 
above) Go over every detail of workmanship—the guaranteed unbreakable 
seams; guaranteed buttonholes that last the life of the garment; guaranteed 
elastic knit collarette that can’t gap; guaranteed shape-holding elastic 
shoulders; guaranteed staunch, snug-fitting 3-button sateen waist-band; 
guaranteed elastic knit wrists; pearl buttons sewed on to stay; reinforcements 
at every strain point. And, the Hanes closed crotch stays closed! 
Choice of Hanes Union Suits and Shirts and Drawers is a matter of personal 
preference. Either will delight you. 
Hanes Union Suits for Boys S.SThuEi'iS’S 
snug this winter, put them into Hanes Union Suits the very finest underwear 
for boys we ever saw near the price. They stand the roughest wear and the 
hardest wash and give the greatest warmth and comfort. They are practically 
the same as the men’s union suits—all the desired features—with added fleeci¬ 
ness. Don’t delay your buying. If your dealer can’t supply you write us at once. 
P. H. HANES KNITTING CO., Winston-Salem, N. C. 
New York Office* 366 Broadway 
WARNING TO THE TRADE—Any garment offered as 
“Hanes” is a substitute unless it bears the Hanes label. 
Ventilate 
Your Barn 
With 
PULLMAN 
VENTILATORS 
Keeps your barn free of foul air. makes a 
healthier condition for cattle and horses and 
a safe place for crops. A scientific exhaust 
ventilator easily applied on any roof. Hun¬ 
dreds in use. Write for prices and further 
information. Agents Wanted. 
PULLMAN VENTILATOR & MFG. CO. 
201 W. York Are., York, Pa. 
Great Hog Protits 
‘ 2f- 
on 
SILOS AT HALF 
PRICE THIS MONTH 
I am reducing the liigli cost of 
silos by using U. S. Government 
stamps. Write for particulars. 
I am selling the product of au 
old and well established silo con¬ 
cern whose goods have always 
given the best of satisfaction and 
service. Silos are made of clear 
Oregon Fir and absolutely first- 
class in every way. 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 25 %on Roofing 
-sHl CENTURY Rubber Roof mg ia sold direct 
from factory to you. Best and cheapest in Amer¬ 
ica. Long guarantee. We pay freight. Send for 
rprr samples, catalog and bargain prices 
■ “LE. Write today. 
CENTURY MFG.C0.3n3 Katherine Bldp. E.St.Louis. Ill- 
J’ARMS AND HOMES 
ERE LIFE IS WORTH LIVING. Moderate prices—genial 
mate—productive lands. For information write 
ITF BOARD OF AGRICULTURE, - Dover, Delaware 
^Hustles Heavy Hogs to Market 
Cuts your leeding costs. Have bigger 
pigs, latter hogs. Get them ready tor 
market in tar less time. You can do it. 
Prove at our risk that Milltoline is the 
surest farm money maker known. 
Guaranteed Trial Oiler ten gallons, half a 
barrel, or a barrel. Take SO 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. 
Millrnlirio bas a baso of Pure Modified Butter- 
1T111KU11IIU milk to which essential fats and 
acids are added. Mllkollne comes in condensed form. 
Will keep indefinitely In any cliimate. Will not 
mould, sour or rot. Flies trill not come near it. 
a* „ fnllnn For feeding mix one part Mllkollne 
u\j a UdllUII with 50 parts of water or swill and 
feed with your usual grain feeds. It helps keep hogs 
healthy, their appetites keen and makes more pork 
per bushel of grain. Stop buying buttermilk of un¬ 
certain quality. Use Mllkollne 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 Mllkollne saves them one-third on feed 
bills because it makes their hogs and poultry as¬ 
similate all their feed. 
1 47m071 PpaII t W. H. Graham. Middleton. 
1‘xllU /0 I I UIII Mo., writes that he got an ex¬ 
tra $420 worth of pork from $30 worth of Mllkollne 
in a sixty day feed. He made an actual test of this 
lot of hogs in comparison with another bunch. We 
could quote hundreds of testimonials, hut the best 
proof is that we legally guarantee Mllkollne 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 as 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 for kegs or barrels. Prices F. O. B. 
Nearest Dealer or Kansas City, Mo. 
THE MILKOLINE MFG. CO. 3 ,&8i a jSjW. mo 8 ' 
Distributed by: 
W. J. Blanchard, 880 Plymouth St., Abbington, Mass. 
Andorson & Scofiold, Fishkill, N. Y. 
Hoffer & Gorman, Harrisburg. Pa. 
Frank S. Jones, 305 Lanvalo St., Baltimore, Md. 
Regular Milking. —The more exper¬ 
ience we get in the dairy business the 
more impressed all of us are with the 
importance of little things. Of these lit¬ 
tle things there is none that has a greater 
or more direct influence on the thing we 
are all after—milk production—than reg¬ 
ular milking. Some time ago I saw the 
record of daily weights of a herd of 19 
cows where the production, night and 
morning, was practically identical. The 
average for this herd of cows for the year 
was between 11,000 and 12,000 pounds. 
Of course the man who will milk cows 
regularly will feed them regularly and be 
careful about the other details. But even 
if other things have to be sacrificed our 
experience and observation teaches us 
that the milking hour must never be 
passed by. 
High-testing IIolsteins. —One of our 
neighbors has a Holstein cow that he is 
running for a seven-day record. Her but- 
terfat test is averaging between five and 
six per cent. She just freshened after 
being dry for six months or better, during 
which time she ran on good pasture and 
received in addition a liberal grain ration. 
As a result she became literally ‘“hog- 
fat.” Since she freshened and while she 
is making this record she has eaten 
scarcely anything. The results will be 
that this cow will make a wonderful but- 
terfat record, all of her own production, 
with no artificial aid, on a surprisingly 
small grain ration and will be heralded 
as a sort of super-cow. She really is a 
fine cow and a great producer. Under 
normal handling she will give a year's 
production that would he a credit to any 
cow in any breed. Yet her value is going 
to be established on an abnormal record, 
made under abnormal conditions. Such 
records are certainly not sound. In the 
long run. it is the economic value of a 
cow’s production that must establish her 
worth. 
iSalt. —Every little while you will run 
across a herd of cattle that, while they 
may not be in the hands of a heavy grain 
feeder, or even an extra good caretaker, 
will he outstanding because of their 
health. We are convinced from our own 
experience that such herds are invariably 
plentifully watered and given plenty of 
salt. Salt and water are two essentials 
that cannot be overlooked in the ration 
of a dairy animal. Just because they do 
not cost much, and theoretically are not 
hard to provide, little is said about them ; 
yet many a pound of grain fed to an ill- 
conditioned cow could be saved by giving 
her a more plentiful supply of water and 
all the salt she cared for. 
Handling Silage. —I have previously 
told the difficulties we had with a large 
silo which is so broad across that we can¬ 
not feed out enough silage in a day to keep 
it from spoiling. We think we have at 
last solved this problem, and I am passing 
it along for what it may be worth. We 
now feed only off one-half of the silo at a 
time and use the spoiled silage to cover 
the half that we do not feed from. It 
means quite a little extra work. It is not 
as satisfactory as a smaller silo would he. 
but as we are practicing it. we have prac¬ 
tically eliminated further loss from 
spoiled silage. dairyman. 
in 1918 paid patrons 60%c per lb. as 
monthly average for fat. ZACCHEUS. 
New York. 
Solidifying Buttermilk 
What is the method or process of solid¬ 
ifying buttermilk for Winter poultry use? 
Can this be practiced on the farm? Dur¬ 
ing the Summer months I always have on 
hand a large quantity of fresh buttermilk, 
which is fed to the chickens either in the 
form of cheese or as a liquid. I would 
like to preserve some of this buttermilk in 
an evaporated form. Is it practical? If 
so, how is it done? S. B. 
New York. 
Much of the so-called condensed butter¬ 
milk that reaches the market is simply 
heated to boiling for a few hours. It is 
then allowed to stand so the casein will 
settle to the bottom and the whey is dipped 
or drawn off. The resulting product is 
then placed in wooden barrels, and while 
it spoils so it would not be good for human 
use. if kept cold it is all right for chicken 
feeding. Some such method as this would 
he the only possible method to use on 
the farm. It might not work particularly 
well, but would be worth trying. Take a 
large iron kettle and set it up out of doors 
and dump buttermilk into it. Boil the 
buttermilk down to a thick consistency, 
and then place in a wooden keg. After 
standing dip off any free whey and pack 
residue in a wooden barrel, and put where 
it is cool as possible. n. T. I. 
HORSE SHOE CALKS 
DRIVE OR SCREW 
SHARP OR MUD 
3-8-7-16—1-2-9-16-5-8. 
50 calks to box. PRICE $1.45 
per box delivered parcel post prepaid, 
1st, 2nd and 3rd zones. 
THE MOORE BROS. 51 Hudson Ave., ALBANY, N. Y. 
Berkshires Selling Well 
Highwood Farms reports sales of Berk- 
shires up to Doc. 1 as several thousand 
dollars ahead of any entire year since they 
have been in business. Exports have re¬ 
cently been made to Bermuda. Panama 
and Barbadoes. Some of these were boa re 
from litters that averaged f!00 lbs. at 
seven months. 
Hood Farm sent a six-months boar pig 
and three young sow pigs to the Southern 
Berkshire Congress Show. They won 
first on junior boar pig; first and second 
on junior sow pig; first young herd; first 
get of sire, and first, produce of sow, mak¬ 
ing a clean sweep of every prize they 
could win. They sold in the auction the 
following day for $750. This was Lord 
Premier stock. 
How Milk Prices Are Figured 
The article under above title on page 
1091 interested me much, as do all mat¬ 
ters touching the dairyman’s interests. 
Even more than the topic under consid¬ 
eration I am querying still why the pro¬ 
ducer is not paid for excess fat above 
3 per cent the price at which it is figured 
in estimating the value of butter, which 
price for excess has never been figured 
at above 65-75 per cent of its value for 
butter-making where it can be handled 
properly. Any good creamery will make 
a product from fat in the condition it is 
in, in market milk, a “better than extra, 
and so be worth 1 to 2c more per lb. 
Another matter I wish to # suggest, viz., 
barring from membership in the Dairy- 
men’s League any who use, or furnish 
for their employes, oleo. From au ex¬ 
tensive acquaintance with dairymen in 
this State,and as a whole the larger ones 
are the greater sinners, I am thoroughly 
disgusted with their penuriousness. I 
cannot prove my point, but I believe that 
no other dairymen are able to get so 
much from their milk as those who are 
able to patronize a first-class creamery. 
I know of one in Steuben County which 
How to Make Good Dairy Butter 
(Continued from page 1S32) 
just begins to taste sour. This means that 
cream held for three days or more must 
be kept at a temperature of 50 degrees 
Falir. or below until ripened. When 
cream is kept above this temperature it 
will he sour all right at churning time, 
and it is most sure to have developed all 
sort of off flavors as well. What is need¬ 
ed to make good-flavored butter is a cream 
having a mild acid flavor only. 
Pasteurized Cream. —Butter made out 
of pasteurized sweet cream is gaining in 
favor, and it is very desirable to make 
butter that is to he stored out of this 
cream. Pasteurization is easily accom¬ 
plished on a small amount of cream sim¬ 
ply by setting the vessel containing the 
cream in a larger vessel of hot water over 
a slow fire. Heat the cream to 145 de¬ 
grees Falir., and hold it there for 20 min¬ 
utes ; then cool it to churning tempera¬ 
ture. The cream should be stirred fre¬ 
quently during the heating and cooling 
process. This method works well only 
when the cream is kept sweet up to the 
time of pasteurizing. This heating of 
the cream so changes its physical make¬ 
up that it churns easily with small loss of 
fat in the buttermilk, whereas the same 
cream before pasteurization will scarcely 
churn at all. Making butter from pas¬ 
teurized cream means heating it as above 
mentioned, and then souring it with a 
good clean-flavored lot of sour milk called 
a “starter.” Unless butter is made in 
large quantities on the farm it is not 
wise td try to use a “starter.” This 
method is used extensively in creameries. 
The matter of the proper churning tem¬ 
perature will be discussed in a future 
article. Whether the cream be ripe or 
sour, it should be cooled to the churning 
temperature and held there at least two 
or three hours before churning. Butter- 
fat in cream chills very slowly, and un¬ 
less sufficient time is allowed the temper¬ 
ature will rise rapidly during churning, 
and the butter comes in a soft, sticky 
condition, with a large loss of fat in the 
buttermilk. The thing to ever bear in 
mind in caring for cream is that the 
quality of the butter can never be auy bet¬ 
ter than the cream from which it was 
made. 
