128 
The RURAL NEW-YORKER 
January 17, 1920 
Bates Machine & TractorCo, 
Established ISSS 
\ Joliet, Ill. k 
S PRING plowing in damp 
ground presents no dif¬ 
ficulties to the Bates Steel 
Mule. 
Its dependable Crawler 
traction makes the Bates Steel 
Mule independent of poor foot¬ 
ing conditions. 
This feature brings quick 
appreciation from the farmer 
who knows. 
Yet, its reliability for Spring 
work is only one of the reasons 
why each season sees a greater 
demand for the Bates Steel 
Mule by experienced tractor 
farmers. 
The front wheels make easy 
steering and comfortable riding. 
Descriptive catalog sent 
upon request. Ask today. 
FARM POWER MACHINERY CO. 
550 E. Main St. Rochester, N. Y. 
-The most efficient tractor in America- 
GUARANTEED PRICE LIST 
Top Prices for Furs 
Buyers from all parts of the globe are now in 
New York, the fur market of the world, to do 
their buying; there is a record-breaking de¬ 
mand for all the furs you can send. Those 
trappers who send their pelts without delay to 
Prouty, New York's oldest fur house, are going 
to get top-notch prices. 
Tag to Prouty Now! 
The Prouty way of doing business is your abso¬ 
lute protection. When the market goes up we 
pay you the higher market prices; when it 
goes down you get no less than the prices we 
list. That’s our system—it insures your getting 
the highest prices for your furs no matter how 
the market varies. 
And remember, it isn't only the prices we 
quote but the assortments we give that make 
trappers trust us implicitly. We do not quote you 
luringly high prices for part of your shipments 
in excess of what we can get for them, and then 
deliberately grade down the rest of your ship¬ 
ments in order to average up for the excessive 
prices paid for the few better skins! Nosir! We 
(trade all your furs absolutely fairly and hon¬ 
estly. It stands to reason, doesn't it, that a bus¬ 
iness almost half a century old could not do 
business any other way, could not be otherwise 
than absolutely on the level with its shippers ? 
But you must ship to Prouty to appreciate 
what fair grading, top prices, and prompt pay¬ 
ment really mean. Why delay when the fur¬ 
buying season in New York is now in full sway? 
Write for new Price List, just issued 
1 . L. PROUTY’S SONS, INC. 
Dealers in Raw Furs, Ginseng Roots, 
Golden Seal, etc. 
/ 384C Broadway, New York City 
ACCWTC U/AKITCn Aetive.reliuble, on sal- 
AvjEil Id W All 1 £i U ary, to take subscrip¬ 
tions for Rural New-Yorker in Ohio. Prefer 
men who have horse or auto. Address 
J C. MULHOLLAND, General Delivery, Columbus, Ohio 
THE RURAL NEW-YORKER, 333 W. 30th St , NewYork City 
No use trying g 
to force tho g 
cow’*s produc¬ 
tion if the milk-making organ 
—the udder and teats—is not 
perfect. The slightest conges- ■ 
tion or injury will immediately M 
interfere with the easy “giving “ 
down” of the milk. 
Bag Balm is a soothing oint- ■ 
ment of extreme penetrating ■ 
power. In Caked Bag, Cow ■ 
Pox, Bunches, etc., the injured ■ 
tissues are quickly softened, ■ 
inflammation removed and the ■ 
■ normal texturd restored. Bag Balm 
promptly relieves chapping, chafing, 
B inflammation and any extreme sore 
g or tender condition. 
Thousands of dairymen would not be 
without a package of Bag Balm in 
B the cow barn. It’s a little invest¬ 
ment for warding off eerious troubles. 
Sold in generous 60c packages by 
B feed dealers, druggists and general 
g stores. Free booklet, “Dairy 
Wrinkles,” on request. 
DAIRY ASSOCIATION CO., 
LYNDONVILLE, VT. 
Money refunded if not satisfactory 
THE MOORE BROS ALBANY 
NEWYORK 1S3 Hud.on A 
Bacon Hogs and “Virginia” Ham 
1. Which one of the different types of 
bacon hogs is considered most popular? 
Which is the best feeder and is the largest 
at maturity? 2. Can a bacon hog be 
made to gain as fast as our modern lard 
types? IIow does a bacon hog compare 
with the lard hog in the matter of 
pounds gained for a certain amount of 
feed? What are their relative losses in 
dressing? 3.-Having in mind what a 
bacon hog’s principal advantage is in the 
loan carcass, is it true that the meat is 
also sweeter? Does finishing it off for 
the market (say with corn and tankage) 
not tend to put on fat, or is a bacon hog 
riot finished off with corn? 4. Are the 
famous “Virginia hams” from any of our 
bacon hogs? If' not, from w'hat hog? 
How are the “Virginia hams” cured? I 
always notice a lot of dirt around them 
about one-fourth inch thick. 5. If one 
raised bacon hogs on not too large a scale 
at first and dressed them and cured their 
hams and sides, could he not build up a 
profitable trade (private) with his pro¬ 
duct? What is the public paying for 
such pork over the lard pork? Are there 
any tricks employed in curing and smok¬ 
ing hams and bacon to give them their 
peculiar taste? What could be done with 
the leavings of the carcass after hams and 
sides are taken off for curing? The idea 
is always to have a first-class product 
for the best trade. This would be the 
strong point in the undertaking. To 
accomplish this would it be necessary to 
kill hogs before they are too heavy? Will 
you give me the best ration (for my pur¬ 
pose) for bacon hogs, in addition to free 
pasture of rape and Sweet clover? 
New Jersey. J. v. A. 
1. There are two breeds of swine that 
are commonly identified as best repre¬ 
senting the bacon type, the Yorkshire and 
the Tamworth. Perhaps the Yorkshire is 
the more popular, if mere numbers indi¬ 
cate popularity. They dress a white car¬ 
cass that is nicely marbled. The Tam¬ 
worth is the larger at maturity. Both 
breeds are noted for their large litters, 
the splendid milking qualities of the dams 
and for the general rustling qualities of 
the pigs themselves. Bacon hogs do not 
make gains as rapidly as do representa¬ 
tives of the modern lard type; particu¬ 
larly is this true during their early stages 
of growth and development. One cannot 
force the bacon type to maturity, else 
they will put on flesh and fatten too 
rapidly and it is necessary to give them 
rather extended growing and fattening 
periods. 
2. As to the relative efficiency of the 
bacon type, as compared with the lard 
type, in converting 100 lbs. of food into 
edible meat, there is very little difference. 
Tn fact, so much depends upon the in¬ 
dividuality and distinctive feeding quali¬ 
ties of the individuals that it is impossible 
to establish this fact in a definite way. 
At the Guelph station carefully conducted 
experiments to determine the efficiency of 
selected representatives of the various 
breeds, continued over a period of years, 
failed to show any appreciable difference. 
If I remember correctly the test was won 
each year by a different breed. Strictly 
finished prime bacon hogs will dress a 
higher percentage of edible meat than 
prevails with the popular lard type. 
•°». It is true that the flavor of a fin¬ 
ished bacon carcass is superior to that 
obtained from a typical fat hog. This is 
due of course to tlx* larger proportion of 
lean meat, and the further fact that there 
is less free oil in the fat. Our best bacon 
hogs arc the finished product of feeding 
generous amounts of skim-milk and such 
feeds as oats and barley, that do not 
have a tendency to put on fat, as pre¬ 
vails where corn and tankage arc gener¬ 
ously fed. In Denmark, where the best 
bacon is produced, the pigs are not fed 
any corn and are fattened largely on 
forage crops, skim-milk and the residue 
from oats and other cereal grains. If 
you should select one of the bacon breeds 
and feed it exclusively on corn and 
tankage you would soon develop an indi¬ 
vidual that when finished would classify 
in the fat hog class. 
4. It is known that the method of cur¬ 
ing hams in the South is distinctive; 
likewise that their system of trimming is 
materially different from that common 
elsewhere. While it is true that a cer¬ 
tain percentage of the hams labeled “Vir¬ 
ginia hams” are the product of so-called 
razor-backed hogs that run wild in the 
wooded areas in the South, it is true that 
a relatively small percentage of our cured 
hams are the product of the so-called 
Southern rooter. The Southerner makes 
a good deal of the fact that his hams are 
given plenty of time to ripen, that is, they 
are aged more or less before offered on 
the market. It makes all the difference 
in the world how the ham is cooked in 
order that it may retain the particular 
flavors that have popularized any par¬ 
ticular brand of ham. Usually they are 
sugar-cured. 
5. Should one be fortunate enough to 
cure his hams and bacon so that they 
would resemble in flavor the so-called 
Virginia ham, he would have no difficulty 
in establishing a private trade that would 
be willing to pay well for his products. 
The portion of the carcass that would 
be trimmed off when the hams and sides 
and shoulders have been rounded up for 
smoking, could be manufactured into 
sausage, and here again is opened a great 
field of promise to the farmer who has 
genius enough to put on the market a 
private brand of worth-while sausage. 
(Continued on page 130) 
I’ll Cure the Worst Case 
of Lice or Itch On Any 
Cow—or You Don't 
Pay Me One Cent 
A “ticky” cow is never a profit¬ 
able one. She eats a great deal of 
feed that the insects on her back 
and sides get the benefit of—instead 
of it going into the production of 
milk. 
Some of my farmer friends tell 
me that a cow with the itch gives 40 
per cent, less milk than one that is 
clean and healthy. I believe them, 
too, because I have seen a lot of 
evidence that convinces me these 
farmers know what they are talk¬ 
ing about. 
In these cold winter months the 
lice dig into the skin of the animal. 
When you apply a poisonous ver-' 
min remedy the lice, hunting for a 
hiding place to get away from it, 
dig in still deeper and pretty soon 
the animal is suffering from Ecze¬ 
ma, Mange, Ring Worm, Scabies, 
etc. Then you have not only lost 
your profits on the milk, but you 
may lose the price of a good cow. 
While I was introducing Tat-ol 
to veterinarians, large dairies, and 
farmers and proving that this reme¬ 
dy will cure any case of Blotchy 
Red Mange and Eczema, I was 
asked why I did not get up a non- 
poisonous remedy that I could ab¬ 
solutely guarantee would cure any 
“ticky” animal, a remedy that 
wouldn’t let the lice dig in, but 
would force them to the surface of 
the hair, so they could be seen and 
brushed oft". 
Tat-ol “L” Is My Answer 
I positively and absolutely guarantee 
Tat-ol “L" to cure any case of itch or 
iice on any animal. No matter what 
failures you have had with other remedies. 
I positively guarantee that Tat-ol “L” 
will cure the animal. It is non-poisonous 
and could even be mixed with the milk 
and yet do no harm to anyone. I person¬ 
ally have drunk a lot of it to demonstrate 
how harmless it is. 
But, unlike other remedies, Tat-ol “L” 
doesn’t kill the lice on the animal to let 
them rot in the hair or on the skin. In a 
very few minutes after an application of 
Tat-ol “L” the lice are driven to the sur¬ 
face of the hair gasping iu a semi¬ 
conscious condition, and you just remove 
them with comb or brush. It won't take 
the hair off—won’t eat into the skin—it 
is not a poison—won’t hurt the animal. 
Remember Tat-ol “L” has no poison 
in it, and therefore, no precautions need 
be taken with its use. Apply freely— 
even on aud around the eyeballs, inside 
and outside the ears—on any part of the 
cows, horses, sheep, dogs, cats, chickens, 
turkeys, ducks, birds. You can safely use 
it on the most delicate animals.' birds or 
fowl. Positively no harm can come from 
its use—only good. 
Try Tat-ol “L” At My Expense 
Send me your name and address on the 
coupon aud let me send you a 16-ounce 
can of Tat-ol “L” C. O. D. $2.00. Use 
freely on any part where the lice are and 
the parasites will come right up. You 
can see them. Keep the 16-ounces for 
five days and if Tat-ol “L” isn’t satis¬ 
factory in every respect send what you 
have left in the can back to me and I will 
immediately return your $2.00. 
Don’t Send Money Now 
Just send the coupon back to me aud 
I’ll send you a can of Tat-ol “L” to your 
address 0, O. D. parcel post. Pay when 
you get the can. Then if it doesn't do 
the work satisfactorily, send back what 
you have left aud I’ll refund every cent 
you paid. Send for Tat-ol “L” now, but 
don’t send any money—(just fill iu the 
coupon and return it. 
L. BARON 
Baco Laboratories 
Dept. RY 120, 1862 Pitkin Ave., Brooklyn, N. Y. 
MUTUAL TRUST COUPON 
Baco Laboratories 
Dept. RY 120, 1862 Pitkin Avenue 
Brooklyn, N. Y. 
Gentlemen: Send me a can of Tat-ol “L" 
C. O. D., Parcel Post $2.00. If the Tat-ol “L" 
doesn’t cure the worst ease of itch on the animal 
I use it, within 5 days I will return the balance 
of Tat-ol “L" left and you will immediately 
return the $2.00 I paid. 
Name 
Address 
R. F. D 
Town 
State 
