1652 
The RURAL NEW-YORKER 
October 23, 1820 
Send for free booklet, 
“Disston Saws and 
Tools for the Farm.” 
/^"YUT in the woods, in 
the logging camps, 
the real worth of a man 
■—and a saw—is proved 
The experienced lum¬ 
berman knows that 
Disston Cross-Cut Saws 
are right for the gruelling 
job of cutting through 
tough, live logs that ruin 
cheaper saws. The new 
“hand” soon learns why 
the experts use Disston 
Saws. 
9 
Get a Disston Cross-Cut. 
Good hardware dealers 
everywhere sell them. 
HENRY DISSTON & SONS, Inc. 
General Offices: Philadelphia, U. S. A. 
SAWS AND TOOLS 
12S PIGS 
OFFERED WEEKLY 
75 Chester and Yorkshire Cross 
50 Berkshire and Chester Cross 
Barrows or sows or boars, 6 to 
__ 7 weeks old, $6.00; 8 to 10 weeks 
old. 97.00 ; Boars. $9.00. Superior Cross l'igs are the re¬ 
sult of several years of selective breeding, with trier type, 
registered boars. They have the hone, back, and barrel 
of the pure bred; feed easy, grow fast, dregs high. 
Shipped on approval. Pay C. O. D., If satisfied. Kefer- 
ence, Waltham National Bank. 
SUBURBAN LIVE STOCK COMPANY, Waltham, Mass. 
Reg. Big' Type PoIand-ChinaHog's 
Pigs 10-wks. to 8-mos. old. Pairs and Trio No kin. 
Sired by 1,000 lb. Boars. 200 head to pick from. Boars 
a specialty. JUS. W. JONES, Greenfield, Ohio. Route 2 
AGENTS WANTED 
subscriptions for Rural New-Yorker 
in Ohio. Prefer men who have horse 
or auto. Address 
J. C. MULHOLLAND, General Delivery, Columbus, Ohio 
or 
THE RURAL NEW-YORKER, 333 W. 30th St., NewYorkCity 
| The Farmer | 
I His Own Builder I 
= By B. ARMSTRONG ROBERTS = 
— A practical and handy bo°k of all kinds Z 
— of building information from concrete to — 
= carpentry. PRICE $1.50 r 
“ For tale by ^ 
| THE RURAL NEW-YORKER 1 
333 West 30th Street, New York = 
^iiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiimmiiiiin 
Registered DUROCS 
Defender and Orion-Cherry King breeding. 
Open gilts and b ours ready tor service. 
Selected individuals, $25 and $-40 each. 
KARL D. SHINER, Den-Moor Farm, Towanda, Pa. 
Registered Duroc-Jerseys 
SPECIAL SALE— 5 sows, yearlings and older; 1 S-vr.-old 
boar; 0 March gilts ; weaned pigs of either sex. Double 
immune fromhogcholera. H0HMANN BROTHERS, Princeton. N J. 
DUROC-JERSEY BOARS Individu¬ 
als and breeding. 
Visitors welcome except Sunday. Farm ten miles north 
of Trenton on the stone road to Fiemington. 
Glen Moore, New Jersey 
JOHN H.and KENNETH HANKINSON 
HAMPSHIRES of Quality 
Kight-wk-<.-old Registered pigs, either sex, SIS each: 
$30 a pair. 100-lb. spring boars, $30 each, off-marked 
pigs for feeders, 816 a pair. Express prepaid. Sat isfac¬ 
tion guaranteed. M. 1>. Phillips, North Fast. Penn, 
FOR S ILF—High Bred 
and It I! II I S T I It E II 
at Farmer’s Prices. 
Spotted Poland Boars and Gilts 
F. M. KEItN, Springvllle, lad. 
1_> rj ry "V TT / t Better pigs at 
m -Mm m V-' . lower prices. 
Either SCX ready to ship. ItltinuKEB IIU09., Milflintown, Pa. 
0 1 n >_ Keg. Free. Trade-Winner and f’allaway Edd. 
,I.U. o Breeding. Choice pigs, either sox, $10.:10at 8- 
wks. .Satisfaction guaranteed. R. HILL, Seneca Falls, N. ». 
Hampshire PIGS. Boars. S27.5D Sows, $29.50. Pair unrelated, 
$52.50; Trios, $72.50. Gilt&bred sows on application. Prices 
include registration. PIEUMONT HAMPSHIRE FARM, Rowland. N. C. 
Reg. Chester White Swine "5K n &S r 
Eight Blue Ribbons, Two Red Ribbons at'the autumn 
Fairs this year. Write to or call upon chaiilfs h. danfn- 
H0WER, Manager Cedars Farm, Pcnllyn, Pa. H. E. ORATION, Proprietor 
For Sale—r’if'ty Pigs 
CHESTER WHITES and BERKSHIKES 
six weeks old. <*3.50 each. 
Rouse Bros - Dushore, Pa. 
~7 ^ 
Reg. Chester White PIGS 
SI Oeoch; St 8 pair; $26 trio, not akin. Spring pigs either 
sex. All st ock Keg. free. A. A. BL'IIOKKI.I., Il.uvelton, h.T. 
Poland-China Pigs That are Wonders 
from my 7 and 800-lb. Daughters of the World 
Famous Disber's Giant., Sired by my Grand Cham¬ 
pion Boar. "KNOX'S BIG-BOB." Or. Knox, Danbury. Conn. 
Live Stock and Dairy 
Advice About Home Churning 
Wo have bought a Jersey eow, and as 
we are inexperienced about butter-making 
we would like to know how and when to 
churn, the temperature of cream, etc.; 
also the best time and how to put down 
butter for Winter use. M. M. G. 
Olean, N. Y. 
In making butter in the home the first 
important thing to do is to keep the cream 
in good condition. This may be done by 
keeping the cream from each milking 
clean and cool. The cream from different 
milkings may be mixed after cooling, hut 
should never be before, as it hastens sour¬ 
ing. A good way to keep the cream cool 
is to place the pail or can of cream in a 
larger receptacle of ice water and keep 
covered. 
Never try to hold the cream too long, 
because it will get very sour and take on 
objectionable flavors. Generally once in 
three or four days is often enough, but 
varies with the amount of cream. If 
cream is properly handled it may be kept 
much longer, but in many cases people 
are careless and do not keep it in good 
condition for even three days. 
When you have enough cream for 
churning warm up to 70° F. and allow to 
sour or ripen at that temperature. This 
temperature is best maintained by setting 
pail or can of cream in a larger recep¬ 
tacle of water at the above temperature. 
Some people simply set the pail of cream 
near the stove over night after warming 
up to about 70° F. and get good results, 
but it is more difficult to regulate the tem¬ 
perature. If you desire to pasteurize, 
heat the cream to 145° F. and hold at 
that temperature for 30 minutes, by heat¬ 
ing iu a water hath as above. Then cool 
to 70° F. and add 3 to 5 per cent of start¬ 
er, such as sour milk of a clean, mild, 
acid flavor. 
When the cream is of the desired ripe¬ 
ness, cool to the churning temperature, 
or below 50° F. if you do not wish to 
churn at once. The churning temperature 
varies with conditions, but should be such 
that the butter will come in about 20 or 
30 minutes (when made on a small scale). 
Cream may he churned in less than five 
minutes, but to get butter of good quality 
and lose as little fat as possible, more 
time is necessary. Of course, the warmer 
the cream the quicker the butter will 
come. The temperature may be easily 
regulated after a few trials, and 50° F. 
would probably be a safe trial. 
Have the churn clean and rinse with 
cold water before pouring the cream in. 
The churn should he from one-third to 
half full. Fasten the cover securely and 
start churning. After a few turns iooseu 
the cover or outlet and allow the gas to 
escape. Repeat after 10 or 15 more turns. 
Watch the churning carefully and stop 
when the granules of butter are about the 
size of popcorn. Never churn the butter 
up into large lumps. Then drain oil the 
buttermilk and wash with about the same 
amount of water a few (three or four) 
degrees colder. Salt and work, after 
which the butter is ready to pack or 
print. 
Butter is usually packed for Winter use 
in the early Summer, when there is a sur¬ 
plus of cream. On page 1052 of the June 
5 issue there is an article on packing but¬ 
ter for Winter nse. F. E. w. 
Bitter Butter 
I have «een several remedies proposed 
for bitter butter, but have not seen this 
one in print: If the cream is bitter, of 
course good butter cannot be obtained 
from it. In cool weather the milk sours 
slowly, and if it is not separated while 
fresh, but it allowed to stand long for 
cream to rise and be skimmed off, it is 
often the case that it becomes bitter be¬ 
fore being skimmed. To avoid this, the 
cream should be taken from the milk 
while the flavor and odor are good. Now 
the same problem arises in the cream pail. 
This trouble is avoided by adding some 
sour buttermilk or thick milk of a good 
grade to ths cream as soon as the cream 
la cellected. The amount can vary from 
a pint to two or three quarts, according 
to quantity of cream to be cared for. 
Stir thoroughly, and as each new lot of 
cream is added, stir again. This will 
ripen the cream and give a good flavored 
butter. Another way that is fnvored by 
some good butter makers is as follows: 
Strain the new milk into pans, and while 
still warm stir sour milk into the sweet 
milk in sufficient quantity that it will 
sour the whole mass in a day or so. In 
this way the sour milk accomplishes in a 
short time the same conditions as would 
obtain when Summer weather quickly 
«ours the milk and allows the thick cream 
to be easily skimmed, and the cream is 
now in condition for ripening evenly. 
This method is best where a family does 
not have a steady call for sweet milk. 
MRS. JOHN JAY. 
“WiTAT have you learned today?” 
asked father of his small son just home 
from his first day at school. "Headin’, 
writin’ arid gazinta, dad.” “Gazinta! 
What’s that? I never heard of it. How 
do you do it?” “Why, teacher puts a 
lot of figures on a blackboard and tells 
us that two gazinta four, three gazinta 
six, and things like that.”—New York 
Globe. 
BERKSHIRES 
±j 
Stone’s 
Berkshires 
Prices readjusted to conform 
to present condition of lower 
market. We offer 
100 August and September Pigs 
50 Spring and Summer Pigs 
30 Yearling Sows and 
40 Gilts to be bred in November 
for Early 1921 litters. 
Service Boars and open Gilts. 
Also trios—2 Sows and 1 Boar 
unrelated. All at reduced prices. 
RICHARD H. STONE 
Trumansburg, :: New York 
Laurelton Farms 
Special 
Big Berkshire Gilts bred to 
Superior Lad Fourth-280931 at 
$100.00 each, delivered. These 
Gilts are close kin of Baron 
Mastodon, Grand Champion 
at the recent New York State 
Fair. Also young pigs of 
either sex for sale. 
Laurelton Farms, Inc. 
Lakewood, New Jersey 
Flintstone 
Berkshires 
Registered, immune boar ami bow pigs, sired 
by Pearl's Successor 8th and other good boars, 
now offered for sale. Also a few good gilts ami 
sows bred to Pearl's Successor 8th. the Grand 
Champion boar that lias proved a prepotent 
breeder. Write for sales list of our offering. 
Flintstone Farm, Box Y, Dalton, Mass. 
PROLIFIC BERKSIIIRES 
A few fine strong Gilts farrowed 
in April, 1920: also wonderful little 
Sow and Hoar l’igs, <> to 8 weeks old 
KARHA FARM 
Parksville, Sullivan County, N. Y. 
Geo. I,. Harlcer, Stipt. 
^Choice Berkshires^ 
We have some extra nice young 
boars, sows and gilts of Masterpiece 
and Double Champion 33rd breed¬ 
ing at prices that are right. 
Webb Farms, Box R, Clinton Corners, N.Y. 
LARGE BERKSHIRES 
AT HIGH WOOD: 
Baron Mastodon, weighing 972 pounds. Grand 
Champion Boar at New York state fair, where 
he defeated boars that have won at several of 
the largest western state fairs, was bred by us 
and sold when six months old for $125. We 
have half brothers and sisters of this boar for 
sale at reasonable prices. 
H. C. & H. B. HARPENDING, Box 1 6, DUNDEE, N.Y. 
ONE HUNDRED 
BERKSHIRE PIGS 
from well-bred sows and sired by great producing 
boars ; litters so far average over nine. Special 
price of $‘-’5 made on advance orders received for 
next few weeks for shipment of pigs after eight 
weeks old. All stock guaranteed. Write for infor¬ 
mation. patMOOK FARM, Hartlleld, N. Y. 
CA T ROCK FARM Reg. BERKSHIRES 
Reducing stock of open sows at bargains. 25 barrow 
feeders. Spring and fall boar and sow pigs at attrac¬ 
tive prices. Cat Hook Farm,Westwood, Mass. 
TUD1CTV UrDUCUlDC 8IIOATS for feeders. Breeding 
1 tlillf 1 I rSLlmutlmE, SOWS and hoars from SIO 
up, based on age. State your wants clearly first letter. 
CLOVEHDAhE FA RM, Charlotte, N. Y. 
B UY T1IG B EKKSIII R KB. Registered. Special 
price on fall and summer gilts and ouo really great 
Boar. All Simboleer Blood. M. J. KELLY, Honoidila, P». H. D. I. 
L arge Type Ii.it. Ilerk.lilres on approval. No cash 
inadvauco. DAVID WIANT, lluntingtoa Hills, Pa. 
