1590 
The RURAL. NEW-YORKER 
October 9, 1920 
MILKER 
This Pulsator 
Marks a New Era 
you have heard your neighbors say: “I never saw 
anything like the National Milker Pulsator.” What 
do they mean ? They mean that of all the wonderful 
featurgg of this milker, the National Pulsator is the most 
surprising. It is placed just above the branch connection, 
giving distinct, positive action and enabling the National 
to milk cleaner and faster than any other milker on the 
market. It makes it possible for the National tq milk 
alternately and still use only one tube between the pail 
and branch connection. 
It makes possible automatic squeeze and suction 
adjustment from moment to moment according to the 
exact mill: flow of the cow. 
It m :ans that you can milk stripping cows with better 
results t lan with any other milker. 
It means that you can change from a single to a 
double unit more easily than any other milker. 
I ; means new simplicity, greater economy, higher 
efficiency—in fact a new era in milking machines ! 
Will You Investigate? 
A new standard has come in milking machines. You 
can no longer judge the machine for your farm by what 
you have known of other milkers. You must investigate 
the National before you can know what to expect of your 
milking machine. 
Wonderful as it is, the National Pulsator is'only one 
of many features of this milker. At every point the 
National Milker has new improvements—new simplicity. 
Find out about the National Milker. You owe it to 
yourself to investigate. Write us a letter. 
National Milker Company 
<337 Washington Ave. So. Minneapolis, Minnesota 
ALL SIZES AND STYLES 
2, 3, 4, 6, 8,12. 16, 22 and 30 H-P. 
ft proportionately Low Prices. Above price 
for 2 H-P. is for engine complete on skids ready 
to use. From Pittsburgh add $6. Quick shipment. 
Write or wire for Big New Engine Catalog FREE. 
Witte Engine Works 
1894 Oakland Av*. KANSAS CITY, MO. 
1894 Empire Bldg. PITTSBURGH. PA. 
Buy Farms in Now York State through the 
Farm Brokers’ Association, Inc., an old estab¬ 
lished organization which will give you thor¬ 
oughly relinble information and service. Offices 
throughout the State. Write THE FARM 
BROKERS’ ASSOCIATION, INC’., Central Office 
Oueida, N. Y., for a brief list and state your 
requirements. 
■■ ■ n 88 STATIONERY PRINTED for Poultryrnon, Stockmen. 
I* A ft M etc. It payu *o make your letter* look busincHtdike. 
■ 9% II III Samples printed Envelopes and Letter Honda for any 
business, postpaid, free. R. N. Howie, Printer, Beebe Plain,Vt. 
PRINTED Farm Stationery at money-saving prices’. 
Best material and workmanship. Orders promptly tilled. 
Samples and price-list free. THE WAYSIDE PRIHT, Carlisle, Mass. 
For Sale-FYu/f and Dairy FARMS 
Free list. HARRY VAIL. New Milford, Orange Co., N. Y. 
[ 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deal.” See 
guarantee editorial page. 
Jt 
MOLASSES 
For the Full Milk Pail 
Feed Kane Syro —it will increase your 
milk production from 10% to 20%. 
Kane Syro is rich in milk-producing fats, 
having a sugar content of at least 52%. 
No sugar has been extracted, 
J^ANE JJyR0 
will make your other feeds palatable 
and digestible. 
Shipped direct from Cuba and Porto Rico 
—the home of real cane molasses. We 
pump directly from the ship into staunch 
barrels, which are shipped direct to you. 
Prompt deliveries guaranteed. 
Send for Booklet and Prices 
NATIONAL MOLASSES CORPORATION 
207 Walnut Place Philadelphia, Pa. 
WELL 
DRILLING 
PAYS 
WELL 
Own a machine of your own. Gash or easy 
terms. Many atyles andsizes for all purposes. 
Write for Circular 
WILLIAMS BROS., 432 W. Sate St.. Itb.ca, N. T. 
Buy Your Silo Early. 
Send for the Globe 
Catalog Now. 
With the 
Globe Silo the ex¬ 
tension roof idea was intro¬ 
duced. Today it is the only 
extension roof with side 
walls so nearly straight that 
silage settles level—no heaped 
up silage exposed to the air. 
Learn now the other exclusive 
Globe feature*, the special early 
order discounts and how live 
agents can obtain open, profit¬ 
able territory. 
Send for Globe Catalog 
Globe Silo Company 
2-12 Willow Street, Sidney, N. Y. 
LIVE STOCK AND DAIRY 
Whitewash for Stables 
Whitewash is the favorite paint of poli¬ 
ticians. but it does good work in fighting 
disease and vermin. If possible, white¬ 
wash the stable before the cows come in 
for Winter quarters. The New Jersey 
Agricultural College suggests the follow¬ 
ing: 
Slake half a bushel of unslaked lime 
with boiling water. Cover during the 
process to keep in the steam. Strain the 
liquid through a fine sieve and add a peck 
of salt previously dissolved in warm wa¬ 
ter. Then add 3 lbs. of ground rice, 
boiled to a thin paste and stirred in while 
hot. Next add 1 lb. of clear glue dis¬ 
solved in cold water hung over a fire. A 
half pound of whiting will give it a lustre. 
To the above mixture add 5 gals, of hot 
water and leave standing for a few days, 
covered to keep out dirt. Applied hot a 
pint of this wash will cover a square 
yard. 
Renovating Rancid Butter 
I have about 40 lbs. butter salted down 
in stone jars. It has 'become rancid. 
Can the rancid taste be removed? J. s. 
It is almost impossible to improve the 
flavor of butter that has become rancid by 
any method adapted to farm use, and the 
practical thing to do i« to use it up be¬ 
fore the taste becomes very objectionable. 
This may be done by using some in cook¬ 
ing where the flavor will not be detected 
very easily. In your case I would sug¬ 
gest that you examine each jar and use 
up the worst first, and it is quite prob¬ 
able that not all of the butter has become 
rancid. Rancid butter may be the result 
of churning old, over-ripe cream that was 
not very clean to begin with, or carelessly 
packing in jars that have not been thor¬ 
oughly washed and scalded. Where but¬ 
ter is properly made from good, clean 
cream and carefully packed it will keep 
in good condition for Winter use. 
T. E. w. 
Loss of Cream by Water Separation 
I have been having a lot of trouble 
with my water separator, in which I put 
my milk. I am supposed to put in half 
milk and half water, but I do not gel 
all the cream, and sometimes as much as 
a third of the cream goes out in the milk. 
Sometimes I get lots of cream and some¬ 
times not. from the same amount of milk. 
I have tried putting three pails of water 
and one of milk, and also two of water 
and one of milk, and it does not seem to 
make any difference, as I sometimes get 
lots of cream from either way. and some¬ 
times not as much as I should. I have 
tried it half and half with the same re¬ 
sults. One of my cows is farrow, but 
freshened a year ago. Would that make 
any difference? Warm or cool weather 
does not make any difference. I have 
been feeding the same way all Summer. 
Another thing that puzzles me is that 
after the milk and water has stood in 
the separator two hours there seems to 
be a lot of cream, and if I let it go till 
morning it seems to be just half as much. 
Does the cream thicken and seem less, or 
is it possible that it can mingle with the 
milk again? o. a. r. 
Separating milk in a water separator 
or by the water dilution method, as it is 
frequently called, is not very satisfactory 
in the ioug run, because considerable 
cream is lost in the skim-milk. If you 
have very much milk to separate, a small 
hand separator will soon pay for itself 
in cream saved by its use. Ordinarily 
equal portions of milk and water are used 
in a water separator, and people used to 
think that by using water less cream 
would be lost. Thi«. however, is not the 
case, for more cream is lost in the water 
separator than in the deep setting or 
Cooler system, where no water is used, 
but the milk is simply put in tall pails 
or cans and set in cold water over night. 
The cream is skimmed off the following 
morning. 
Where water is added more skim-milk 
(watered) i« obtained with the same per 
cent of fat. but of a larger volume. For 
example, assume you have 15 quarts of 
milk and separate it without adding any 
water by the Cooley can system, and 
obtain two quarts of cream, leaving 13 
quarts of skim-milk. Where carefully 
done such skim-milk would contain about 
25 per cent of fat. Now if you added 
15 quarts of water, you would still get 
about two quarts of cream, but would 
have two quarts of skim, which would 
also contain 25 per cent of fat, represent¬ 
ing about twice the fat lost over the first 
method without water. 
The trouble you are having is not due 
to the food used or anything of that kind, 
but probably to the way you are handling 
the milk. After adding the water place 
the pails or cans in cold water, and the 
colder the better, because the cream sep¬ 
arates more rapidly when cool. Then 
leave undisturbed over night, or for about 
12 hours. Skim off the cream carefully. 
T would suggest that you add no water 
and separate by the Cooley can method 
previously described. Tall Cooler cans 
may bo purchased at most all hardware 
stores. On the other hand if you have 
much milk to separate, it would be advis¬ 
able to purchase a hand separator. 
