1874 
The RURAL NEW-YORKER 
December 11, 1020 
=j 
Y/y„ 
(grro- 
diinrantcc 
Peed 200 pounds Larro-feed to any 
one cow; then if your own fig¬ 
ures do not show that she t,ave 
more milk on Larro-feed, or if for 
any other reason you are not 
entirely satisfied, return your 
empty sacks and unused Larro- 
feed and get every cent of your 
money back. 
Dealers selling Larro-feed are 
authorized to carry out the 
terms of this guarantee. 
1W UKIQVI MJIUNO COUVAMTf 
R E Ao> 
^ ^ATIO/v y 
W r £ 
ll'i 3 | _ w 7))» 
r^f^AIRY COVfS 
1 a °5 . 100 lbs.Net 
^IIarrO 
\l EED aNA . L r2&, 
fc. • Fat NOT UNOtR \ 
notunoe-R 
Ext^P NOT 0VE.R ‘ 1 
a£4- r t «'g CT «w»:S 
Weigh Your Feed— 
Weigh Your Milk 
That’s the way to put your dairy on a business basis—find 
out exactly how much you are feeding each cow and 
exactly how much milk she is giving. It has been our 
advice to dairymen for eleven years. 
Pick out one cow—any cow you choose—and let the gain 
in her milk yield prove how cheap Larro really is. 
If you don’t get more milk than before, and if you don’t 
make more profits from Larro (never mind what you paid 
for it), take the two empty sacks and any Larro you have 
left back to your dealer and get your money back. 
Write for names of Larro users in your neighborhood and 
your nearest dealer. 
The Larrowe Milling Company 
603 Larrowe Bldg., Detroit, Mich. 
Genuine 
Aspirin 
Name “Bayer” means genuine 
Say “Bayer”—Insist! 
SAVE HALF Your 
Paint Bills 
BY USING Ingersoll Paint. 
PROVED BEST by 77 years’ use. It 
will please you. The ONLY PAINT en¬ 
dorsed by the “GRANGE” for 45 years. 
Made in all colors—for all purposes. 
Get my FREE DELIVERY offer. 
Prom Factory Direct to You at Wholesale Price*. 
INGERSOLL PAINT BOOK—FREE 
Telia nil about Paint and Painting f or Durability. Valu¬ 
able information FREE TO YOU wifh Sample Cards. 
Write me. DU IT NOW. I WILL SAVE YOU MONEY. 
Oldest Ready Mixed Paint House In America—Entab. 1813. 
0. W. Ingersoll, 246 Plymouth St., Brooklyn, N X 
Graylaft'n farm 
I9USE-CHASE 
“The Final Answer to 
the Louse Question” 
Absolutely kills the lice on your cattle, 
swine, poultry, horses and sheep. Money 
back if it fails. Used and recommended 
by state colleges and thousands of breeders. 
Safe, easy and economical to use. Price 
$1.00 per pkg., from your dealer or write : 
GRAYLAWN FARMS, Inc., BoxH-9. Waterbury, Vt. 
POSITIVELY GUARANTEED 
Ray “Bayer” when buying Aspirin. 
Then you are sure of getting true “Bayer 
Tablets of Aspirin”—genuine Aspirin 
proved safe by millions and prescribed by 
physicians for over twenty years. Ac¬ 
cept only an unbroken “Bayer package” 
which contains proper directions to relieve 
Headache, Toothache, Earache, Neuralgia, 
Rheumatism, Colds and Pain. Handy tin 
boxes of 12 tablets cost few cents. Drug¬ 
gists also sell larger “Bayer packages.” 
Aspirin is trade mark of Bayer Manufac¬ 
ture Monoaceticacidester Of Salicylicactd. 
^'inilllllllllllllllllllllllllMIIIIIIUIIIIIIIIIIimilllllllllMIMlimiMlIIIIHMIMIMIIIIIIIIMMIIIIIIlUllltlllllHMIU 
I DIGESTER TANKAGE | 
FOR HOGS 
1 Write for prices, feed- 
| ing directions, etc. 
1 IDEAL RENDERING CO. 
NORTH WALES. PA. 
■MiiiiiuiiuuiiiiiiiiiimiiitiiiiiMitiiiimiiiiimiiiiMiiiiiMkmiiiitiiiiiiiiiiiu 
JOIN THE 
Quicksteppers 
See Page 1865 
RAWEHg 
Service ■ 
Est. 10 Y'rs. 
We never consider the matting of our check 
the end of any transaction. The trapper 
must bo satisfied. That is why shippers 
have been dealing with us for teu years. 
—► Proof that we Satisfy •*— 
Mr. Warknokf : Received check yeaterdnv for $60.00 
In payment for fura. Same ia aatiafactory. Yourirradca 
exactly like mine. Will hnve another nhipment noon, 
II. C. Jennings, Eighty-Pour, Vm. 
Cirr Write for price list. You owe it 
rilLu to yourself. Write now. 
Scl. Warenoff & Co., Inc., 161 » 2 o 5 ri, h •** 
^A7E pay highest market prices, guarantee 
honest assortment and make immed¬ 
iate returns. 
Established 33 years in New York. Capital, 
surplus and resources over $5,000,000. 
Reference:—Any bank or banker in U. S. A. 
Write for Price List L 
Live Stock and Dairy 
Acid Phosphate and Live Stock 
Some of our readers are writing to tell 
us that they noticed The R. N.-Y. has 
advised feeding acid phosphate to pigs. 
This illustrates the way readers some¬ 
times get information twisted. We have 
never advised anyone to feed acid phos¬ 
phate to live stock. That would be about 
the worst thing that could be done. The 
acid phosphate is made by mixing sul¬ 
phuric acid with ground phosphate rock, 
and this acid would certainly give the 
pigs or any other stock a very sore mouth. 
Ground bone is often fed to live stock, 
and we recommend its use, but the acid 
phosphate should not be used for feeding. 
White Specks in Butter 
My butter, although wonderfully sweet 
and good, occasionally has white spots in 
it. The buttermilk is carefully worked 
out. in the churn, as well as later in the 
worker. How would you advise adding 
the salt? mks. M. it. H. 
South Salem, N. Y. 
It would seem from your description 
that the butter must be improperly 
worked, or the white spots would not ap¬ 
pear. I take it that you are usiug a 
standard make of butter color, for this 
practice is invariably resorted to in order 
to unify the color and improve tlie gen¬ 
eral appearance of the butter. So far 
as the addition of salt is concerned, it 
serves purely as a flavor, and is not in¬ 
tended to serve as a preservative. It 
should he added as the butter is worked, 
in such quantities as best suits the taste. 
The butter should lie worked and re¬ 
worked in order to make sure that as 
much of the buttermilk as possible is 
worked out. Rancid butter often results 
from failure to work out all of the butter¬ 
milk. or to retaining too high a percent¬ 
age of moisture. f. c. M. 
Cream Swells in Churn 
I have been having trouble with my 
butter coming soft, white and spongy, 
ever since August, and my cream swells, 
rises up and runs over like bread yeast. 
It does not seem to get any too sour. I 
churn about every four or five days, ac¬ 
cording to the temperature of the weath¬ 
er. Can you tell me what makes the 
cream do this? The butter is nice and 
sweet, but very soft and spongy. Our 
cows are in a pasture of Timothy, Alsike 
and Alfalfa and barley stubble, and get 
lets of salt. I use a water separator, put 
water around outside of milk. 
New York. mrs. f. r. s. 
When the cream foams up and does not 
come very quickly it is usually due either 
to churning thin cream or at too low a 
temperature. In this case you should 
skim more carefully, thereby getting 
thicker cream, and if this makes uo dif¬ 
ference try a little higher temperature, so 
that the butter will come in about 20 to 
80 minutes. Where cream is churned at 
the proper temperature and the butter 
comes soft it is due to not having held 
the cream at or below the churning tem¬ 
perature for a few hours before churning 
so that the fat might harden. I would 
suggest that you try to skim a little richer 
cream, and if that does no good, churn 
at a little higher temperature. F. E. w. 
Cabbage for Cows in France 
Your editorial in regard to feediug 
cabbage to dairy cows was of especial 
interest to me, as in the months of April 
and May. 1H10, while a member of the 
A. E. F.. I had a chance to observe how 
the people in some parts of France make 
use of cabbage as a green feed for dairy 
cows. 
At this time our organization was bil¬ 
leted in a small town not far from the 
city of Nantes. This is near the sea, 
the Winters are mild and there is not 
much snow. In this vicinity the people 
grow a kind of cabbage which they call 
green cabbage fchou vert). Early in 
March our curiosity was aroused by see¬ 
ing fields of cabbage stalks from which 
nearly all the leaves' had been cut. We 
did not understand why the farmers had 
not pulled the stalks when they harvested 
their cabbages. Later we saw these stalks 
pushing out new growth, which by the 
last of April was three or four feet in 
length. A field undisturbed up to this 
time would have yielded many tone per 
acre, but it was coming into blossom, 
and it was about fed out. as they had 
been feeding it for several weeks. This 
cabbage does not. form a head, but the 
stalk grows from one to two feet high, 
and the leaves are distributed rather 
loosely along the whole length of the 
stalk. During the Winter the farmer 
gathers the leaves as they are needed, 
taking the lower ones first. In the Spring 
a new stalk starts where each leaf has 
been removed, making a rank, bushy 
growth. The young and tender leaves are 
excellent cooked as greens at this time. 
I do not know whether this cabbage is 
grown anywhere in the United States, 
but it seems to me that it might be worth 
a trial by dairymen with a few cows and 
no silo in any part of the country where 
Hie climate is similar to that of this 
part of France. cari c. joiinson. 
Vermont. 
