<Ihe RURAL. NEW-YORKER 
March 27, 1020 
656 
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«BOI 
Your Floors 
This book tells you 
how best to paint them 
There is a way to paint 
floors, so they will stand wear 
and tear a lot longer, than if 
you paint them some other 
way. You know some think, 
that all there is to having a 
good painted floor, is buying 
a good floor paint and then 
having the floor painted. 
That’s only a small part of 
it. It’s the reason why so 
many good floor paints turn 
out so poor. Not that having 
a good painted floor is so diffi¬ 
cult, but that many difficulties 
are easily overcome if you go 
about it right. This book tell9 
how. 
Among other things it tells: 
of a floor paint 3 'ou can use 
one day and walk on the next. 
The book is called the Happy 
Happening. Send 10 cents in 
stamps for it. Lowe Brothers* 
Paints are sold by the one best 
dealer in each town. 
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^ Lowe Brothers Company 
• 476 EAST THIRD STREET, DAYTON, OHIO 
Boston New York Jersey City Chicago Atlanta Kansas City Minneapolis Toronto 
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It’s in the Bottom 
There’s where you will find the chief reason why 
Syracuse Plows have been leaders in the East 
for 43 years—in the bottom, the part that 
governs plow quality just as the blade of a knife 
determines knife quality. 
SYRACUSE Ylows G 
run steady, cut and turn cleanly, handle easily, and require 
minimum adjustment because their bottoms are made 
right. 
All bottom parts—both original and extra—are made 
absolutely true to pattern design—they fit perfectly. 
Wearing surfaces are chilled deep and uniformly by the 
special Syracuse process. 
Shares are chilled on the under side of cutting edge and 
point, as well as on the upper side, and landsides have an. 
extra deep chill on the heel, where wear is greatest—an 
important feature in maintaining the level base that 
assures steady running. 
John Deere Syracuse Walking Plows are built in the East 
for the East. There is a successful type for every plowing 
condition that exists on Eastern farms. 
WRITE TODAY for a folder describing these dIows. Address 
John Deere. Moline, III. Ask for booklet SW-7 40. 
. IQHN-g-DFFRE 
Pasture and Bam Notes 
Making tiie Hay Last. —This is the 
time of year when many a dairyman is 
anxiously measuring the haymow with 
his eye from day to day, figuring whether 
or not he will have hay enough to see 
his stock through. With the price of 
milk steadily dropping and hay at from 
$30 to $40 a ton, no one can afford to 
buy hay. We are going to run pretty 
close ourselves. We plan to meet the 
situation by feeding grain heavily, even 
to the young stock and dry cows. The 
milking cows under this system will eat 
a surprisingly small amount of hay, and 
tlie dry stuff will carry along satisfac¬ 
torily on straw or cornstalks once a day 
in place of the hay. 
Cooling Milk. —The other day we had 
a can of sour milk. Coining as it did 
right in the Winter, it surely surprised 
us; yet it also jolted us into a realization 
of what poor care we have been giving 
our milk this Winter. In the Summer 
we are always very particular to cool it 
down quickly, and pride .ourselves on 
always having the milk we sell in nice 
shape: yet this Winter, scarcely thinking 
about it. we have been growing more and 
more careless about cooling. M ith the 
temperature hovering around zero it does 
indeed seem foolish to worry about, cool¬ 
ing down a can of milk. The result has 
been that the cans have been filled, set 
aside, and ofteu not cooled out for an 
hour or two after milking. The chances 
are that a good many dairymen have been 
pursuing about tlie same careless mathod. 
Handling Manure. —This Winter we 
have been hauling our manure to the 
fields in a watertight box. With eon- 
ever be used on the Western farms, but 
it would be a great deal better if the poor 
farmers of the Last would go back to the 
<ix team. Look hack to the days of our 
grandfathers, when they used oxen for 
all their motive power. See liow pro¬ 
ductive their farms were. See where the 
price of meat was. When you have a 
horse the best of that horse is when you 
buy him. say at five years old ; the older 
lie grows tlie less lie is worth. Not so 
with the ox. When you are through with 
the horse you are out of your cash, say 
from $200 to $300; when you are done 
with the ox you are in more at 10 years 
than lie was worth at two years, and if 
you are any farmer you will have a young 
team to take their place, with no expense 
to speak of. You are at the same time 
feeding the nation, which is more than 
you can say of the horse. 
The oxen pictured have never had a 
shoe on their feet. They work all times 
of the year, except when the ice is had, 
but I do not miud that. We have a light 
team of horses to do all of the reading, 
and pulling the mowing machine, etc. We 
have to work two farms, ko there is al¬ 
ways plenty of work for both teams. 
There is no team like oxen in the woods, 
where they are used a great deal. 
CHARLES FRENCH. JR. 
Columbia Co., X. Y. 
Cream Does Not Churn 
I have a cow that has not freshened in 
two years. She is fed twice daily five 
quarts ground oats and corn, all the best 
of Alfalfa hay and clean cornstalks she 
will eat: also 1 oz. salt mixed through 
ground feed. After complying with all 
requirements on page IT. cream will not 
churn to butter. It appears as though 
cream was sweet and will not ripen. 
New York. w. J. n. 
Your cow has been milking so long 
there is no doubt that it would be diffi¬ 
cult to get the cream to churn. A change 
in the ration might help some. Cut down 
A Useful Ox Team on a Columbia Co., Y. Y., Farm 
Crete gutters in the stable this means 
that uot a bit bf the liquid manure is 
lost. The box cost quite a little to make, 
and will be pretty well used up by the 
time the Winter is over, yet we believe 
that it has saved many times its value in 
the fertility it has conserved. 
INGREDIENTS FOR A ItATION. —As We 
have already related, we believe in and 
practice home-mixing our dairy feed. W e 
know that it pays us to do this, yet the 
last week we have bad a most discour¬ 
aging experience. Tlie storms have tied 
up the railroads and our local feed store 
has sold out on some of the ingredients 
that we depend upon most. We have had 
to make up our ration with what we 
could get. The result lias been a big 
drop in production and a very unsatis¬ 
factory experience all around. Inability 
to always get the ingredients needed in 
a home-mixed ration is surely an argu¬ 
ment against home-mixing. The thing we 
must do as dairymen is to insure our 
supplies in advance. DAIRYMAN. 
The Ox Team for Eastern Farms 
On page 200 Mr. frflrdner s article, ‘ Ox 
Team Money.” was very interesting to me. 
I inclose a picture of my ox team, to show 
you they are still used. These oxen are 
nine years old, having been used seven 
years. I am 22 years old and have driven 
them for seven years. I use them oil tin* 
hayrake, plow. disk, drawing in hay, as 
well as the best team. The near ox is 
.Tersey-IIolstein : off ox is Holstein-Guern- 
sey, I did not want them to have any 
hoVns, so they had some caustic potash 
applied, but it did not q’uite kill the horns. 
They are the only team for tlie Eastern 
fanner to have. I do not say they \\ ill 
one quart on your present mixture, and 
put in a quart of linseed oilineal. This 
will tend to soften the fat somewhat. Then 
if you could get some dried beet pulp and 
feed 2 to 4 lbs. daily, soaked in three or 
four times its weight of warm water, that 
Would help. Try pasteurizing the cream 
by setting the vessel containing it in a 
larger vessel of hot water over a lire. 
Heat cream to 142° F. and hold 20 min¬ 
utes. and then cool it to the churning 
temperature. 02° to 05° F., and churn 
after holding it at this temperature for a 
few hours or over night. Pasteurized 
sweet cream churns much more easily 
and completely than raw sweet cream. 
n. f. J. 
Corn for the Silo 
Regarding the article on page 505 about 
corn for the silo, I have fed silage that 
was cut into the silo at all stages of ma¬ 
turity. and find the large-growing, early- 
maturing yellow dent the best for thi> 
section of the country. I cut my corn 
into the silo just as it is leaving the milk 
stage, as I find I can get more milk out 
of it into the pail. I weigh my milk 
and keep records. That, I find, is the 
only safe way.of testing out a thing of 
that sort. Corn that is glazed over and 
a little hard is not the best to put in the 
silo, according to my belief, as so much 
of ir passes off undigested into the manure 
and is lost unless cows are running in a 
field in the Summer, and then pigs can 
follow and gather up the lost kernels, 
which are many. Silage that is out into 
the silo with the corn kernel glazed over 
makes an excellent roughage for winter¬ 
ing brood sows, and helps cheapen the 
ration. HAROLD E. DOWD. 
Dutchess Co.. N. Y. 
“Your wife lias imaginary ailments. 
I’ll just give her some imaginary medi¬ 
cine.” “Fm. What kind of a bill are 
you going to render in this CUsC, doctor t 
—Edinburgh Scotsman, 
