618 
Iht RURAL NEW-YORKER 
May 8. 1920 
Careful 
Inspection 
of. Every Part 
For Forty Years 
The World’s Standard 
Perfectly designed, with a staff of 
skilled engineers constantly striving to 
improve it, the De Laval is built of 
the best of materials, by the best of 
mechanics, and with the best of equipment 
—with forty years of experience behind it. 
Every piece of material and every part is 
carefully inspected and tested. The limit 
of permissible variation in size of most of its 
parts is less than one-thousandth of an inch. 
These are the basic reasons why the De Laval costs more, does better 
work, produces a better product, requires less attention, and lasts far longer 
than inferior separators. 
Your local De Laval Agent will be glad to 
demonstrate the superiority of the De Laval. 
If you don’t know him please simply ad¬ 
dress the nearest main office, as below. 
THE DE LAVAL SEPARATOR CO. 
165 Broadway 
NEW YORK 
29 East Madison Street 
CHICAGO 
61 Beale Street 
SAN FRANCISCO 
50,000 Branches and Local Agencies the World Over 
He Remembers - 
that one of his earliest pleasures was riding in a carriage 
built by the Elkhart Carriage Company; one that gave faith¬ 
ful service during all the years he was growing to manhood. 
It is obviously good judgment to buy a car that has been 
developed out of forty-seven years of successful vehicle 
building, a car that is built, not assembled, by makers who 
have never impaired quality to reduce cost or ever asked 
more than a fair price for their product. 
ELCARS are equipped with two remarkable engines—the Elcar-Lycoming in the hours, 
and the marvelous new 7 -R Red Seal Continental motor in the Sixes. Aside from the engines 
the chassis of the Fours and the Sixes is just the same. Delco starting, lighting and ignition, 
double-strength Salisbury rear axles, Strombcrg carburetors and Willard batteries. 
The experience gained by this Company in nearly half a century of progressive vehicle 
building finds expression in the truly remarkable value of the ELCAR. 
"The Most Reasonably Priced Fine Car Ever Made” 
Write for name of nearest dealer and catalog “H" 
ELKHART CARRIAGE & MOTOR CAR CO. 
Builders of Fine Vehicles Since 1873 
ELKHART, INDIANA 
LIVE STOCK AND DAIRY 
Cream Does Not Separate 
Why will not the milk from our Guern¬ 
sey cow separate in the machine? She 
freshened last November, and now gives 
about 15 <its. daily. She is rather old, 
but hearty and apparently well. We 
changed tlic feed once, and after that for 
a few days it would not separate; then 
we changed again, hut milk will not sep¬ 
arate. Sometimes a very little thick 
cream comes out. and some very thick 
cream is in bottom of bowl. The cream 
screw we took almost out entirely. We 
are inclined to think the fault is not with 
I lie machine. F. M. 11 . 
New York. 
T believe the trouble you are having 
in senarating milk is due to improper 
adjustment of the separator, and not' to 
the feed you are using. Certain feeds do 
affect the condition of butterfat in milk 
and sometimes cause trouble iu dimming 
the cream from that milk, hut do not 
make it impossible to separate the cream. 
Look your separator over thoroughly. 
Be sure the howl is at the proper height 
so that the cream and skim-milk may go 
into their respective spouts. This may 
be done by placing one spout on at a time 
and noting whether or not the cream 
and skim-milk outlets clear the lower part 
of the corresponding spouts and are also 
beneath the upper part. On most ma¬ 
chines the height of the bowl is adjusted 
by a screw at the bottom of the spindle. 
If the howl is not at the proper height 
the cream might go out of the skim-milk 
spout. 
Where thick cream is obtained it would 
indicate that the cream screw had been 
screwed in pretty far. and when in too 
far the cream would he so thick that it 
could not flow out of the spout, and some¬ 
times even the howl. I 11 this case, after 
enough had accumulated it would be 
either forced out. might mix with the skim 
or plug the separator. In your case I 
would suggest that you turn the cream 
screw a few turns in the opposite direc¬ 
tion to wlu.t you did just before getting 
the thick cream. With small hatches, 
where the separator is set to skim very 
heavy cream, sometimes the cream col¬ 
lects in either the bowl or spout and is 
too thick or viscous to run out. 
T. E. W. 
Renovating Butter 
Is there any way to renovate butter 
that has become slightly rancid by not 
being properly packed and kept from the 
air? Can several small lots be reworked 
| together, packed in a stone crock and 
I covered with brine or salt, so as to he 
usable? J. I. S. 
Pennsylvania. 
Tt is difficult to improve the flavor or 
keeping quality of butter that has become 
rancid or slightly rancid by renovating 
and the practical tiling to do is to use 
that butter up before tin' flavor becomes 
very objectionable. Then prevent the de¬ 
velopment of such flavors in subsequent 
batches by using more care in handling 
the cream, and making and packing the 
butter. 
Several small hatches may he made 
and packed in a stone crock or other re- 
ceptable by (1 ) thoroughly cleaning and 
scalding out the crock; ( 2 ) rinsing the 
crock with a saturated brine solution 
made from salt and water just before 
packing; (3) packing each batch firmly 
to exclude as much air as possible. Then 
when the jar or crock is nearly full or 
about one inch from the top cover with a 
piece of parchment paper, moisten and 
sprinkle on some salt. The jar should 
he covered and kept iu tt cool, clean place; 
if there is no cover for the jar. simply tie 
a piece of heavy paper over the top. 
If the different hatches vary in color 
and you desire to keep them apart, place 
a piece of parchment paper previously 
soaked in brine between them. T. E. w. 
Curing a Sucking Calf 
I have a calf about six months old and 
cannot let her out with the cows, as she 
will suck them. Have tried numbers of 
things, hut cannot break her of the habit. 
Will you give a cure? b. c. 
New Berlin, N. Y. 
A calf that lias learned to steal its food 
from the cows with which it runs is 
pretty nearly incorrigible, and is likely to 
condemn itself to a pasture of its own, 
or to the butcher’s block. It is possible 
that you may teach the cows to spurn the 
attempts of this calf to lower the high 
labor of living by fitting a halter upon 
the calf’s head after having studded the 
nosepiece of the halter with sharp brads. 
Whatever the effect upon the calf, this 
measure is quite likely to cool the affec¬ 
tion of any motherly cow and cause her 
to look tinon her foster offspring with sus¬ 
picion and distrust. This habit, once 
learned, is a difficult one to break up, 
however, and it may require the removal 
of the calf to quarters of its own until 
time enough hits elapsed to cause it to 
forget the chief source of oil soluble vita- 
mines. M. B. D. 
GREEI 
MOUNTAll 
frees 
m 
GREEN 
MOUNTAIN 
SILOS 
The Green 
Mountain silo 
with the new hip 
roof does credit to 
any group of 
farm buildings, no 
matter how pre¬ 
tentious. With its 
nut-brown creosoted 
staves and bright 
red cedar shingled 
roof, it is a beauty. _ 
Just as good as it is good 
looking, too. Each part that 
has to stand a strain and in a 
silo that means al¬ 
most every part—is 
built extra staunch 
and heavy. 
Green Mountain 
staves are of extra¬ 
heavy, clean, well- 
fitted lumber—creo- Note the 
soted to weather- Soora 9 
proof and preserve the wood. 
The hoops are of extra-heavy 
steel with easy-fit¬ 
ting, rolled (not cut) 
threads. 
The safe-like Green 
Mountain door is a pa¬ 
tented feature that in¬ 
sures sweet silage. 
The Green Mountain 
anchorage system pre¬ 
vents warping and blow¬ 
ing over and holds rigid 
against unusual strains. 
No iron parts on the 
Green Mountain ladder to frost your 
hands or pull off your mittens in winter. 
There’s a real reason for every 
Green Mountain feature. Write for 
free 1920 literature and get the whole 
story. Special discounts on early 
orders. 
CREAMERY PACKAGE MFG,, CO. 
338 W«»t St. Rutland, Vt. 
Hoops and LuqS Extra Heovy 
J r 
"V. 
£= 
J) 
> 
l 
u 
/ 
Wooden 
Ladder 
No Frosting 
Kreso Dip No. 1 
(standardized) 
WILL 
PROTECT YOUR PROFITS 
BY KEEPING 
All Livestock and Poultry Healthy 
Effective. Uniform. Economical. 
Kills Lice, Mites and Fleas. 
For Scratches, Wounds, Scab, 
and Common Skin Troubles. 
PREVENTS HOG CHOLERA 
Experiments on live hogs prove that a 2 1/2 per cent 
dilution of Kreso Dip No. 1 will kill virulent 
hog-cholera virus in 5 minutes by contact. 
FREE BOOKLETS. 
We will send you a booklet on the 
treatment of mange, eczema or pitch 
mange, arthritis, sore mouth, etc. 
We will send you a booklet on how 
to build a hog wallow, which will keep 
hogs clean and healthy. 
We will send you a booklet on how 
to keep your hogs free from insect para¬ 
sites and disease. 
WRITE FOR THEM. 
Animal Industry Department of 
PARKE, DAVIS & CO. 
DETROIT. MICH. 
IEED TIME*™ F1ABVESV 
NEVER FAILED YET 
t’s good to know at planting time. nbys J 
that no matter how big the corn crop, there won t d 
ly waste on iny farm because I*vr got 
1C "II IIIJ 1 ni III wv ■ n 
HARDER SILOS 
he shucks amt stalks that so 
tin go to waste go into my 
.rdor Silos ami come out tine. 
eet silage that keeps my cows 
% lit all winter." 
Write lor tree booklet on Silos end 
the story ol Silss Low 
HARDER MFG. CORF. 
Box 11 Cobelskill Now York 
“I HOPE.” she remarked, as she toyed 
with the new diamond ring he had just 
placed on her finger, “this isn’t a cheap 
imitation.” “No.” he answered frankly, 
“it’s the most expensive imitation I could 
find.”—New York Globe. 
QR i 
M 
COOL MILK INSTANTLY 
Halt germ growth—remove animal and feed 
odors—stop waste and loss. Leading creameries 
and producers recommend The improved 
^CHAMPION Milk Cooler—Aerator. Foldertree. 
/'L_:_M:iL faaLrl'a IWi K fnrtland.NT. 
