864 
The RURAL. NEW-YORKER 
June 25, 1021 
NY-20 
Two Billion Dollars Per Year! 
A LEADING agricultural expert estimates 
- that this enormous sum would be added 
annually to our agricultural production if our 
swamp lands were properly drained. 
This state has thousands of acres of rich soil 
lying under water—you probably have some 
wet spots on your own farm, waiting for the 
mighty force of 
NITROGLYCERIN DYNAMITE 
to drain it and put it in shape to bear crops. 
Ditching with dynamite is the accepted 
method all over this state because it is easy, 
quick and quite inexpensive. No machinery— 
just a few sticks of dynamite. It does not 
require expert knowledge to handle explosives 
on the farm successfully, but if your project 
requires it we will send a Du Pont field 
representative to help you. 
First write for our Farmers’ Hand Book 
of Explosives, which has complete in¬ 
structions, then see our local dealer . 
E. I. du Pont de Nemours & Co., Inc. 
New York City 
Equitable Bldg. 
Pittsburgh, Penna. 
Fulton Bldg. 
KEEP LIVESTOCK HEALTHY 
BY USING 
Kreso Dip No. 1 
(STANDARDIZED) 
Easy to use; efficient; economical; kills 
parasites; prevents disease. 
Write for free booklets on the Care of 
Livestock and Poultry. 
ANIMAL INDUSTRY DEPARTMENT OF 
PARKE, DAVIS & CO. 
DETROIT, MICH. 
A 
RSORBINE 
TRADE MARK REG.U.S PAT. OFF. 
Will reduce Inflamed, Strained, 
Swollen Tendons, Ligaments, 
or Muscles. Stops the lameness and 
pain from a Splint, Side Bone or 
Bone Spavin. No blister, no hair 
gone and horse can be used. $2 .50 a 
bottle at druggists or delivered. De¬ 
scribe your case for special instruc¬ 
tions and interesting horse Book 2 R Free. 
ABSGRBINE, JR., the antiseptic liniment for 
mankind, reduces ’ Strained, Torn Liga¬ 
ments. Swollen Glands, Veins or Muscles; 
Heals Cuts, Sores, Ulcers. Allays pain. Price 
f 1.2S a bottle al dealers or delivered. Book '‘Evidence" free. 
W. F. YOUNG, INC., 88 Temple St., Springfield. Mass. 
DEATH TO HEAVES! SOT’* 
.ioi 
. _ . Dis¬ 
temper and Indigestion Com¬ 
pound. Relieves Heaves 
by correcting the cause 
— Indigestion. Prevents 
Colic, Staggers. Best 
_ Conditioner and Worm 
_ Expeller. 29 years sale.* Three 
large' cans guaranteed for Heaves or money refunded. 
65c and $1.30 per can (includes war tax), at dealers or by 
mail. Largest package, dose is small, cheapest to use. 
THE NEWTON REMEDY COMPANY, Toledo, Ohio 
When you write advertisers mention 
The Rural New-Yorker and you’ll get 
a quick reply and a “square deal.” See 
guarantee editorial page. : : 
The first remedy for 
Lump Jaw was 
Fleming’s Actinoform 
Price $2.60 (War Tax Paid) 
and it remains today the standard treatment, 
with years of success back of it, known to 
be of merit and fully guaranteed. Don’t 
experiment with substitutes. Use it, no mat¬ 
ter how old or bad the case or what else you 
may have tried —your money back if Flem¬ 
ing’s Actinoform ever fails. Our fair plan 
of selling, together with full information on 
Lump Jaw and its treatment, is given in 
Fleming’s Vest-Pocket 
Veterinary Adviser 
Most complete veterinary book ever printed to 
be given away. Contains 192 pages and 69 
illustrations. Write us for a free copy. 
FLEMING BROS., 15 U. S. Yards 
Chicago, Illinois 
‘25 Years at the Stock Yards ” 
Iff 
MINERAL' 
In US# 
■ oven 
IT 50* 
H EAVEyeara 
.COMPOUND 
Booklet 
Free 
NEGLECT 
Will Ruin 
Your Horse 
Sold on 
Its Merits 
• END TODAY 
\AGENTS 
I WANTED. 
$3.25 BOX' 
' guaranteed to flv# 
M satisfaction or " 
/money refunded. 
$1*10 Box sufficient 
. for ordinary cases. 
Price includes war tax. 
1 Postpaid on receipt of price. 
Write for descriptive booklet ( 
MINERAL HEAVE REMEDY CO., 461 Fourth Ate., Pittsburg, Pa. 
M 
PURIFINE" FEEDING 
Barrel or Train Load 
Same Quality as Used In Our 
METROPOLITAN MILLS 
Celebrated Molasses Feeds 
Write tor Our Booklet and Prices 
THE MEA0EA-A1LAS CO., 107 Hudson St., New York 
Live Stock and Dairy 
Handling Cream and Churning 
I own some stock in, a creamery, and! I 
am trying to run it. I want to know 
how to keep cream, and how to churn 
it to get a uniform overrun of 16 to 20 
per cent. We get anywhere from 5 per 
cent to 25 per cent. Can you tell us how 
to do away with the grass and garlic 
taste? J. d. T. 
Probably the most undesirable flavor 
that contaminates cream during the 
Spring months is that of onions. This 
flavor is caused by the cows eating the 
succulent green tops of the weed com¬ 
monly called wild onion or wild garlic, 
which infests pastures at this season of 
the year. There is no method for remov¬ 
ing this flavor from cream ; hence dairy¬ 
men should try to eliminate the contami¬ 
nation ‘by preventing the cause. 
If the cream-producer cannot keep his 
cows from eating wild onions, he must he 
content with selling his cream as a sec¬ 
ond-grade product. A small amount of 
onion-flavored cream will spoil a whole 
churning of butter; therefore, the cream- 
er.vman must exercise care and grade out 
all of this undesirable cream and make 
it up into a second-grade butter. lie is 
therefore forced to pay a second-grade 
price for such cream. 
The following suggestions may aid in 
insuring good cream for churning: 
1. Keep the milk as cool as possible 
and separate as soon as possible after 
receiving. 
2. Tool the cream as soon after skim¬ 
ming as is possible. The cream should 
be cold when it is mixed with cream from 
previous shimmings. Keep all cream in 
the ice box or in a vat surrounded) by ice- 
cold water, and stir at least twice a day 
to keep it smooth. Twenty-four hours be¬ 
fore churning the cream should be placed 
in the ripening vat and held at 70 deg. F. 
to sour. A good commercial starter 
should be used to aid in ripening. 
3. Set the separator so that it will 
skim a cream testing 35 to 40 per cent. 
4. Wash and scald the separator each 
time it is used. The bowl parts should 
always be kept dry when not in use. 
Overrun is affected by the amount of 
moisture, salt and curd that the butter 
contains, as well as by the losses that 
occur in manufacturing. These losses 
may be as follows: Fat in the skimmed 
milk, carelessness in weighing the milk or 
cream, improper testing, spills, fat in the 
buttermilk, overweight on butter, shrink¬ 
age of butter, fat in milk or cream that 
adheres to the utensils, and the like. 
Before churning the cream should be 
properly ripened. That is, it should have 
been held at the proper temperature that 
the right amount of acidity may have de¬ 
veloped in it. The cream should have an 
acidity of from .3 to .5 per cent and he 
held at the temperature required for 
churning at least two hours before churn¬ 
ing. The churning temperature will 
necessarily vary in the different seasons, 
hut should run about 52-54 in the Sum¬ 
mer and 54-58 in the Winter. 
The churn should he thoroughly scalded 
out to remove bad odors or taints, and 
then cooled down with cold water. The 
cream should then be weighed and placed 
in the churn and the churning process 
started. If a barrel churn, churn until 
the butter begins to break in small gran¬ 
ules about the size of a grain of corn. 
Here the churning should stop. It should 
take not over 30 minutes to reach this 
stage if the cream was properly handled 
before starting to churn. If it takes less 
than 15 minutes it may mean that the 
churning temperature was too high. 
Draw off the buttermilk through a 
sieve, that the small particles of butter 
may not be lost. Take the temperature 
of the buttermilk. Pour over the butter, 
in the churn, about the same amount of 
water as cream used in the churning, and 
from 4 to 10 per cent cooler than the 
buttermilk. Rinse the butter in this 
water for about 15 or 20 revolutions of 
the churn. Draw off the water and take 
the butter out on the working board) and 
salt, using about one ounce of salt to the 
pound' of butter. The salting may he 
done in the churn if it has a worker. 
After salting allow the salt to dissolve, 
then work the butter until the salt is in 
all parts and the buttermilk is out. Print 
and wrap in clean parchment paper. 
Wash and scald all utensils and leave 
liot to dry. J. w b. 
Long-continued Milk Diet 
On jiage 655 you give an account of a 
little girl who for several years has lived 
almost exclusively on milk. You ask for 
any others, either children or adults, who 
have lived in a similar way to report. I 
have for over 14 years lived almost en¬ 
tirely on milk. I have for 21 years been 
a salesman and while on the road found 
it unhandy to eat my meals regularly. 
In 1906 my stomach refused to retain 
food to an extent that reduced my weight 
from 190 to 118 lbs. The doctor said I 
had gastritis. Seven years later I went 
under X-ray, when it was decided I had 
contracted stomach and intestines, stom¬ 
ach being shape of an hour-glass, so small 
in center that only liouid food would pass 
through. Every Spring in April, May 
or June, the contracted intestine would 
clog, at which times I could take no food 
on stomach until intestine opened of its 
own accord as no means could be re¬ 
sorted to to remove the obstruction. Of 
late years these stoppages have become 
less frequent. I am beginning to take 
rice, oatmeal, soup, etc., so it would 
seem the muscles of stomach are relaxing 
somewhat. During al! these 14 years I 
have taken about four and a half quarts 
of milk per day boiled with a little corn¬ 
starch in it. I am as strong as I ever 
was, well most of the time and sleep well. 
Milk in my case has proven itself a nat¬ 
ural food and well adapted to my needs. 
C. A. MAYO. 
I am pleased to add my testimony to 
Mrs. John A. Bryant’s as to milk-fed 
children. I raised a girl who insisted on 
milk and milk only until she was three 
years old. She took it from a bottle, and 
thus avoided gulping it down too rapidly. 
We made many attempts to get her to eat 
solid food, but it was a failure. At three 
years old she suddenly refused to have 
anything to do with the bottle, and took 
nothing for a day or two. perhaps while 
she was deciding what to do next. Cocoa 
made of milk was her next choice for a 
short time; after that she worked into a 
mixed and more solid diet, but milk has 
always been her stand-by. She is now 
27. is about five ft. 10% in., has always 
had exceptionally good health and stands 
an unusual amount of exertion without 
fatigue. During part of her school life, 
from her twelfth to seventeenth year, 
her vacations were spent working on the 
farm, doing the work of an average bov. 
This is her seventh year of school-teach¬ 
ing, and so far she has never missed a day 
from sickness. She leaves home 6:30 a. 
m., reaches home 6:30 p. m.. as she 
teaches 16 miles away; has between 40 
and 50 pupils and spends any spare time 
she has on the playground with them. 
She is not fat, but well covered, and has 
hard, well-developed, muscles. She still 
takes from three pints to two quarts of 
milk a day. Her health seems to be 
almost if not quite perfect, and she has 
yet to have her first headache. Her ra¬ 
tions would probably be the despair of 
the dietitian, no cereals, very little bread, 
a fair amount of potatoes (often mashed !) 
and other vegetables, a small quantity of 
meat, good candy, some ice-cream arid a 
liberal, very liberal, allowance of plain 
chocolate and chocolate and nut bars. 
Nuts in Winter, also oranges and bananas 
and a very few apples. 'The worst heresy 
is kept to the last—she seldom exceeds 
one glass of water in a week. She has 
never taken tea or coffee. From a small 
child, she had all the sugar she cared to 
take, and started at three years old to 
eat chocolate, which has been almost as 
indispensable to her as milk. Her father 
was about five ft., 10 in., her mother 
five ft. 
This family has always been addicted 
to the milk habit. A grandfather of this 
milk baby had a very serious operation 
when he was over 70. made a wonderful 
recovery, and put on flesh with no food 
at all other than milk. So altogether, 
we practice milk, talk milk, and thor¬ 
oughly believe in it, and in all its pro¬ 
ducts. a. E. F, 
More About Milk Diet 
After reading about Mrs. John Bry¬ 
ant’s little girl who lives largely upon 
milk I am tempted to write of my baby 
(two years old) who has had but thi’ee 
meals a day since she was five months old, 
and is an example of a “milk-fed” baby, 
with no other food hut fruit at noon or 
raw vegetable salad—that is, lettuce, to¬ 
mato. speck of ouion and orange juice, all 
run through grinder. 
I am following Dr. Tilden of Denver, 
Col., whose theories have been proven suc¬ 
cessful iu practice for over 40 years, and 
certainly one could not wish for a health¬ 
ier, sweeter, more active and alert baby— 
a perfect example of good nourishment. 
Her body is just round, not fat, with the 
firmest flesh and sturdy muscles. A local 
doctor recently pronounced her a “won¬ 
derful baby,” 
She is still using a bottle, for in this 
way she doesn’t get the milk too fast, but 
she cau drink equally well from a cup, so 
I have no fear of the “bottle habit.” Most 
babies of her age have long been having 
many kinds of food during the day’s 
meals, but I have no hesitation in putting 
my youngster up alongside of them. She 
has never been sick since I put her on 
three meals a day; two colds (lasting one 
day each) I traced easily to too mch food 
(milk) when she was over-tired and 
chilled. Right here may I state from ex¬ 
perience (with her, myself and husband) 
that the way to cure a cold is to abstain 
from food at least for 24 hours, longer if 
symptoms persist, and drink plenty of 
water. 
Please don’t think I am giving myself 
credit for success with my baby. It is all 
due to my finding out the logical method 
(Dr. Tildcn’s “Care of Children”) and 
following it. I followed a much-quoted 
authority at first, hut he feeds too often 
and too much and that produces sickness, 
as I have seen in the cases of six chil¬ 
dren whose mothers followed' him. 
In a few months niy baby is to have 
toasted bread added to her menu, with the 
vegetables, hut not the fruit; hut “no 
starch for babies” is our slogan up to two 
years. MRS. STANLEY F. BACON. 
Connecticut. 
