1090 
The RURAL NEW-YORKER 
September 3, 1921 
1922 De Laval Price Reductions 
Effective September 1, 1921 
To stimulate the production of milk and butter-fat, which 
promises to be exceptionally profitable during the fall and 
winter months, The De Laval Company will give all buyers 
of its milkers and separators the benefit of 1922 reduced prices 
from September 1, 1921. 
Allowing for increased capacity and other improvements 
made meanwhile, De Laval cream separator prices are reduced 
practically to the pre-war level, notwithstanding labor and 
material costs are still 50% higher. 
The De Laval separator is better than ever. It skims 
closer, turns easier, and lasts longer. In pounds of butter-fat 
it costs less than ever before. Enough butter-fat is being 
wasted yearly by inefficient skimming devices to pay for the 
entire output of the De Laval factory. You may be paying 
for a De Laval separator but not getting it, by continuing to 
use a “cream robber.” 
The De Laval milker is as superior to other milkers as the 
De Laval separator to other separators. It soon pays for itself 
by increasing production and saving time. 
With the continued relatively high prices for dairy products, 
abundant and cheap supplies of feed, the market value of crops 
may be doubled by feeding them to good dairy cows. 
The surest way to a continuing cash income and certain 
profits is through the dairy cow and the use of De Laval 
milkers and separators. 
The nearest De Laval agent will be glad to give complete 
details. See him or write us. Easy terms. 
The De Laval Separator Company 
NEW YORK CHICAGO SAN FRANCISCO 
165 Broadway 29 E. Madison St. 61 Beale Street 
A ROOFING DIFFICULTY OVERCOME 
POOPING OR FIRST LAYCO. 
composition shingles 
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I LET ER RAIN 
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THE 
HOPE 
FARM 
BOOK 
This attractive 234-page 
book has some of the 
best of the Hope Farm 
Man’s popular sketches— 
philosophy, humor, and 
sympathetic human touch. 
Price $1.50. For sale by 
Rural New-Yorker, 335 
VV. 30th St„ New York. 
The flrBt remedy for 
Lump Jaw wua 
Fleming’s Actinoform 
Price $2.60 (War Tax Puid) 
and it remains today the standard treatment, 
with yenrs of sueeess hack of it, known to 
be of merit and I'ully irunraiiteed. Don't 
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of selling, together with full information on 
Lump Jaw and its treatment, is given in 
Fleming's Vent-Rocket 
Veterinary Adviser 
Most complete veterinary book ever prirftod to 
be given away. Contains 192 pages and 09 
illustrations. Write us for a free copy. 
FLEMING HKOS., 16 IT. S. Yards 
Chicago, Illinois 
'25 Years at the Stock Yards’ 
OEill 10IIEIJESIEKHI 
temper and IndigeutionCom- 
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by correcting the cause 
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large cans guaranteed for Heaves or money refunded. 
tbc 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 
MINERALS 
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agents" 
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$1.10 Box sufficient 
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Price included war tax. 
Postpaid on receipt of price. 
Wrile for descriptive booklet. 
HERE'S THE PROOF.' 
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1899 Oakland Avenue. KANSAS CITY, MO. 
1899 Empire Building, PITTSBURGH, PA. 
ABSORBINE 
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will reduce inflamed, swollen 
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ABSORBINE, JR.,the antlaeptlc liniment for mankind, 
reduces Painful, Swollen Veins, Went. Strain,. Bruise,; 
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SCAB-CHASE 
cures itch, mange and 
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dealer, or write GRAUAWN FARMS. Inc., Box No. 9. Newport, VI. 
SPLENDID PRODUCING DAIRY FARM 
in Fertile Musconetcong Valley 
Annual Milk INCOME NOW.$7,500 
102 acres; 2 improved dwellings. 
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REAL ESTATE BROKERS 
Lackawanna Station . Summit, N, 
LIVE STOCK AND DAIRY 
Devon Cattle in England 
The readers of the It. N.-Y. may be 
interested in a letter recently received 
from John FI. Chick of England relative 
to Devons in that country. He writes ns 
follows: 
I have registered Devon.cows which 
have milk records of over 8,(X)0 pounds 
each, but being a milk seller cannot tell 
you about the butter. At the last Lon¬ 
don dairy show, held in October each 
year, a Devon cow beat all other breeds 
in buBerfat. giving over 0 per cent of fat 
and 47 pounds of milk per day. I mn 
now using in my herd a bull from a sister 
of this cow, which cost me 120 guineas 
at the Devon cattle breeders’ sale. I won 
first and third prizes at the Bath and 
West shows for Devon dairy cows. Both 
of these gave over 17 pounds of milk each 
per day. One of them has since given 
• r >3 pounds, and has now gone to the 
Itoy.nl show at Derby, which is the largest 
show held in England. 
It is estimated that the Devons stand 
next to the Shorthorns in numbers of all 
rattle in England. joiin e. gifford. 
Trouble with Cream 
What is the trouble with our milk? 
We have a fine purebred Jersey heifer, 
which seems perfectly healthy. She gives 
rich milk, but I churn and let it stand to 
cream out or get sour, and there is no 
cream left, only a thin whey-like liquid. 
It seems to get this way before it sours. 
I tried pouring off the thin cream, leav¬ 
ing skim-milk, but the cream that sets 
gets water in it. I am an old butter- 
maker, and never had any milk act that 
way. Wo have a fine cellar, and I have 
always made fine butter. We have been 
feeding ground oats. Could this he any 
reason? Mrs. e. t. 
Now York. 
I do not believe your trouble in getting 
cream can be attributed to the feed that 
the cow receives. The cow seems to he 
in good health, so it is no fault of the 
cow. The trouble undoubtedly lies in 
your method of handling the milk. I 
imagine it is a bacterial contamination. 
There are many kinds of bacteria that 
get. into milk unless care is taken. Cer¬ 
tain kinds will cause the trouble you 
mention. The best thing to do is to see 
to it that all utensils are thoroughly 
cleaned and scalded. The milk should be 
kept as cold ns possible while the cream 
is rising. If the cow is well advanced in 
her lactation period and is within a 
month or so of freshening it may hap¬ 
pen that you cannot get the cream to 
separate. This is peculiar to many cows 
at such times, and cannot he remedied. 
As soon ns she freshens the milk will 
become normal again. Not knowing 
whether the cow is well advanced in lac¬ 
tation, nor your methods in handling the 
milk, it is pretty hard to put one’s finger 
on the exact cause of the trouble. 
J. w. n. 
Storing Butter in Summer 
Can you tell me how I can store butter 
now for Winter use? We have no ice, 
and cannot get the butter hard enough 
to print to take to the store, as it is 
nearly half a day’s trip, and it gets so 
soft it runs out of the paper. I saw an 
article in your paper about putting it 
first in butter paper and then cloths, and 
packing it in brine, but we cannot get it 
hard enough to even put in the papers. 
Would it keep if I put first a layer of 
>utter and then salt and packed it in 
stone jars and put it in the cellar? How 
much salt should I use per pound? 
Aberdeen, Md. m. b. c. 
The best method of homo storage of 
butter has been previously noted in these 
columns. In your particular case about 
the only way you can store your butter 
is in the manner you suggest. The con¬ 
tainers should he thoroughly scalded be¬ 
fore putting in the butter. A layer of 
butter should be pub in and the butter 
covered with a white cloth that has been 
scalded. A layer of salt should be put 
over the cloth. This salt layer should be 
about l/.'52 inch deep. If it is desired 
to put another layer of butter over the 
first layer, a second cloth should be put 
over the first layer of salt. The cloths 
are used so that the layers of salt may 
be easily removed when the butter is 
taken from the jar. When the butter is 
of the best possible quality and is stored 
in a cool cellar, such storage will give 
fairly good results. This method please 
note, is recommended only because of the 
difficulties which you experience in using 
the other methods which were given some 
time ago in this paper. j. w. a. 
Removing Warts 
I see so many times in The It. N.-Y. 
how to cure warts. The best remedy I 
ever used is castor oil. Saturate the wart 
daily with the oil ; within a week or so ir 
will disappear. I removed one from my 
colt’s nock as large as a small hen’s egg. 
and left it as smooth as the back of my 
band. H. S.O, 
Corinth, N. Y. 
