420 
The RURAL NEW-YORKER 
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r.-r-—- 
The Sweet Cereal Flavor of 
Grape-Nuts 
is not produced hy adding 
sugar to this blend of wheat 
and malted barley. 
The sweetness is due to ac¬ 
tual 
^r.T—" 
long baking 
There’s a Reason (or Grape-Nuts 
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-- 
.No matter how little or how much fence yon 
■ need—tret my new big Bargain Fence and 
Gate Book. Shows 160 styles — bed rock 
^DIRECT FROM FACTORY 
and save 20% to 40%. Also on Gates, Lawn 
Fence, Barb Wire, etc. My low prices will 
|” prise FREIGHT PREPAID_ 
,W -> BROWN FENCK Is made of Heavy. Basic, Open- 
■rHearth,Galvanized Wire— stiffest,strongest, loDgest-life fence. 
Sample to test and book, free, postpaid. 
the brown FENCE & WIRE CO., Pspt.559 Cleveland, Ohio 
LOOK FOR THIS 
MARK on the BAG 
It means 
GOOD FERTILIZER 
Booklet Free on Any 
Crop You Grow ! 
ROGERS & HUBBARD CO. 
Dept. A 
Middletown, Conn. 
Syracuse Plow Parts 
Always Fit Perfectly 
E ACH individual part of Syracuse plow bottoms is 
made of the best material for the purpose and 
absolutely true to pattern design. Extra parts are 
exact duplicates of the original parts. That’s why 
Syracuse plow parts always fit perfectly—why Syra¬ 
cuse plows keep on running steady, and cutting and 
turning cleanly, without troublesome adjustments. 
SYRACUSE ^lows G 
Syracuse Die-Drop¬ 
ped Malleable 
Standard holds all 
members rigidly to¬ 
gether, without the 
use of packing. It 
combines unusual 
strength and light¬ 
ness. 
Write today for a 
folder describing 
these plows. Ad¬ 
dress John Deere, 
Moline, Illinois. 
Ask for package 
SW -840. 
are built in an Eastern factory thatspecializesin meet¬ 
ing the requirements of Eastern farmers. A successful 
type has been developed for every plowing condition 
in the East. 
Syracuse chilled shares, landsides and moldboards 
wear unusually well because of the special Syracuse 
chilling process. 
Shares are chill id throughout the cutting edge and 
point, on the under side as well as on the upper side— 
an important feature. Landsides are chilled extra deep 
at the heel where wear is greatest. The moldboard 
chill is deep and uniform—no outcropping soft spots. 
Syracuse high-arch, double-beaded, high-carbon, 
steel beams are guaranteed not to bend or break. 
Your John Deere dealer can furnish you with the 
Syracuse plow you want. 
MOLINL ILL 
II1IT 
crates and baskets and cannot ship in 
carloads and has to trust to the honesty 
of commission merchants, I simply tell 
him to forget it, and farm better with 
corn and cotton. But there comes the 
rub. The world wants more cotton, and 
the wisest farmer is at his wits’ end to 
February 28, 1920 
Anow how to make oven as much as last 
year, the South having lost so many of 
its farm hands to the North. Indeed, it 
looks as though the rest of the world will 
have to feed and clothe itself soon when 
our crops simply meet our own needs. 
w. F. MASSEY. 
Simple Science 
By Dr. F. D. Crane 
Galvanized Roofing Exposed to Weather 
Last Summer I had to leave some gal¬ 
vanized roofing in piles, with blocks under 
it, during a wet spell. Now, 1 am told 
that an acid may have developed which 
will spoil the roof. Is this so? J. G. 
Hancock, Md. 
It is possible that water may have 
lodged between the sheets long enough to 
cause some rusting, especially if it was 
not well galvanized, but no acid could 
have developed of itself. Better give it a 
good coat of roof paint on general prin¬ 
ciples. when you can, and keep it well 
painted. No galvanizing will hist indefin- 
nitely, but a well-painted roof is good for 
many years. 
Ice on Storm Windows 
How can I prevent ice forming on the 
storm windows? The cracks between the 
inside and storm windows are closed. 
Lakeville, Conn. m. r. 
There is, of course, a little moisture iu 
the air at all times and it is this moisture 
which freezes out as frost on. the inside 
of storm windows. There is no way 
which you can absolutely prevent this, 
but a good temporary remedy is to mois¬ 
ten a bit of cloth with glycerine and go 
over each pane with it. That will over¬ 
come the trouble for a few days at a time, 
hut the treatment has to be repeated. A 
little wax in gasoline may also be used : 
this will last longer, but will slightly dim 
the window and will have to be cleaned 
off some day, of course. 
Orange Extract; Vanilla; Licorice Candy 
How can I utilize fresh lemon and 
orange peels? How make vanilla extract t 
How make old-fashioned licorice drops? 
Erie, Pa. C. N. 
The amount of flavor iu both peels va¬ 
ries, so you will have to adjust the pro¬ 
portions a little, but the following process 
should give good results: Chop the peel 
fine, avoiding the white portion, and grind 
or rub up with 14 fluid ounces of alcohol 
and two fluid ounces of glycerine to each 
pound of peel. Let stand a day and pack 
in a percolator and percolate, following 
with about six to eight ounces of equal 
parts alcohol and water, according to the 
strength of the peel. If you watch the 
flavor of the percolate you will know 
about when to stop, the peel will ditler 
from lot to lot. A press will help get all 
the extract. Under the present regula¬ 
tions you will need a special permit for 
the use of alcohol, which is gotten from 
the collector of internal revenue for your 
district. 
Vanilla flavor is best made, on a small 
scale, according to the V. S. Pharmaco¬ 
poeia method. The trick is to be willing 
to tie up your money for a time and let 
the stuff age for a few months before you 
begin to sell it. Then you will get some¬ 
thing worth while; even the best beans 
give a pretty raw article unless this age¬ 
ing is allowed. 
Licorice drops are merely gum drops 
flavored with licorice extract, which is on 
the market in solid form. The base is a 
1 lb. of the best gum arabie, 1 lb. of sugar, 
11/, lb.s. of water, warmed to solution, 
strained, boiled to a honey consistency, 
flavored, during the last boil, with licorice 
or anything else you wish, and dropped 
into holes in a pan of starch, in which the 
drops set to a solid. The boiling should 
he done in a double boiler, to avoid scorch¬ 
ing. The other sort of licorice drops are 
a hard candy, properly flavored : they re¬ 
quire a candy maker’s layout to he made 
well. 
Indications of Oil 
Our soil is slightly rolling, sandy loam, 
with many acres of low, black muck, aud 
upon the drainage water on this muck 
land there appears to be quite a heavy 
film of oil passing away. What are the 
indications where oil is found in commer¬ 
cial quantities? F - 
Perry, Ohio. 
Aside from geological considerations 
which a person at a dist ancecould not 
give you any help about, the indications 
of oil are, as you point out. the oil itself, 
regardless of what the surface soil hap¬ 
pens to he made of. But are you sure 
it is oil? In swampy places there is often 
an oily-looking layer on the water which 
is much more closely related, to potatoes 
than to petroleum ; that it. it is a very 
thin film of minute plants, microscopic 
in size, but myriad in number, which keep 
growing so fast that they seem to (low 
from the hanks of the pond or puddle, 
and are carried away by the stream which 
drains it. This layer or film is often iri¬ 
descent, also, just like oil, and for the 
same reason, which is optical, and iden¬ 
tical with the reason for soap bubble col¬ 
ors. The one sure test is to gather a 
quantity of the film, as best you can, skim- 
ing it off and eoncentating in a jar from 
which siphon the lower layer till you get 
enough to test to sec if it is really pe¬ 
troleum. say half a teaspoonful. If this 
tilm turns out to be oil, it will be time 
enough to determine where to drill for 
the main reservoir, for, like Hamlet’s 
friendi whom he left behind the arras, it 
will stay till you come. Put the chances 
are very much against its being oil. That 
oil-like film is very common, especially 
where there is more or less iron in the 
soil, and it is said that more than one city 
“come-on” in the hands of an imaginative 
farm salesman has been led to purchase 
many acres of rocks, sand and swamp on 
the representation that oil was there for 
the boring, when such glittering mud-holes 
had been shown with due secrecy and 
solemnity. 
How Ice Forms 
Which way does ice grow? Docs a thin 
scale form, and then more water come 
through the ice and freeze on the top, or 
does it freeze on the bottom by conduc¬ 
tion of the cold? Also, what is the source 
of snow ice. the white part of the cake 
which is also often in the middle? 
Aitamont, N. Y. R. R. f. 
Water freezes in every direction when 
it is cold enough, and continues to freeze 
as long as the cold, that is, the loss of 
heat, continues. Ice is practically imper¬ 
vious to water, as you can easily see by 
freezing a thin layer of ice around the 
water in a tin pail, plunging it for just 
a moment in hot water, and lifting out 
the shell of ice with water in it. But 
to work this trick, be. sure you pick out 
a pail which slopes a little toward the 
bottom ; the curled rim on the ordinary, 
straight-sided tin pail is almost always 
just a shade smaller than the sides. The 
machine that curls the sheet over the 
wire pinches it a bit. and the rim will 
bind. Leave the shell of ice with water 
in it where it is cold and it will con¬ 
tinue to freeze till if is solid. The water 
freezing inside of the shell of ice may 
crack it just as it would a glass jar. hut 
this will only happen when the inner 
freeze is quick and severe, otherwise the 
ice will crack slowly and the water run 
into the cracks and freeze so as to seal 
them. 
Water in a quiet pond freezes on the 
top. and then the heat of the lower water 
is lost by passing into the air from the 
surface of the ice and the ice forms on 
the bottom of the original scale as fast 
as this heat is lost. Since ice passes heat 
rather slowly, the ice thickens slower and 
slower, even though the air keeps pretty 
cold for many days. Some few ponds 
will freeze solid, but there is mostly a 
layer of water, kept just above freezing 
by the general heat of the earth. 
Once iu a while, when conditions are 
just right, you will get quite a layer of 
frost on an ice surface, and of course this 
time the ice really does grow from the 
t«q). but the water comes from the air. 
and not up through the ice. And of 
course, sometimes, it happens that the 
stream rises suddenly and floods the sur¬ 
face. and then, if there is a little snow 
on the ice. you will have a layer of 
snow ice in the middle. But most snow 
ice is from another cause, that is. the 
squeezing out of air, really mostly the 
oxygen from the air, since that is much 
more soluble in water than nitrogen, as 
the water changes to the solid form. We 
do not know exactly why these bands of 
air bubbles form in the ice; the air iu 
the water and the sudden freezing has 
something to do with it, but you will 
sometimes see several such bands, in the 
same cake, and a close look will show 
that they cannot be snow which had at 
some time fallen on tile surface, but are 
-really layers of bubbles. 
Tee made in tanks by cold brine, so- 
called “artificial ice.” though of course 
it is just as genuine ice as that from a 
pond, always has this center of air bub¬ 
bles. and it bothers the manufacturers 
quite a little. Sometimes they prefer not 
to freeze the cake solid, just pour out 
the water center and sell it that way. 
since there a prejudice against it, and 
this bubbly ice really does melt a little 
faster. Once in a while, when tile water 
is very cold, and the top of the stream is 
running fast, or the pond is blown by 
the wind, the ice will really form at 
the bottom first. This is called “anchor 
ice.” and soon floats to the top, some¬ 
times being caught under the top ice 
which also forms. This is a rather pom- 
quality of ice, as it is nearly always 
somewhat muddy aud usually has an un¬ 
pleasant smell. 
