1386 
Do Your Cows Chew Their 
Cuds on Zero Mornings? 
ARE your cows warm and comfortable on zero mornings when 
all the world seems in the icy grip of winter? They will be if 
housed in a Natco Dairy Barn. 
The still air spaces in the double shell walls conserve the natural 
warmth. A course of Natco Tile laid around the inside of the foun¬ 
dation walls and a Natco Hollow Tile floor laid under cork brick 
provide a warm surface upon which the cows can lie in comfort. 
In such a barn, cows maintain a uniform milk flow, especially 
when fed with sweet, succulent silage direct from a Natco Silo 
Natco buildings cost practically nothing to maintain. Natco 
wall? tever need painting, repairing or replacing. First cost is 
last cost; they last for generations.” 
We have a limited number of Plan No. 7 General Barn, to house 
12 cows and 6 horses. We will send you a copy — free — if you’ll 
send us the name of your building supply dealer. 
Get our new free book, “Natco on the Farm,” before deciding 
on material for any farm building. Write today. 
Ask your dealer to show you samples of Natco Double Shell 
Tile and figure on your requirements. 
NATIONAL FIRE • PR® FING-COMPANY 
1034 Fulton Building Pittsburgh, Pa. 
23 Factories assure a wide and economical distribution 
‘Ih* RURAL. NEW-YORKER 
November ‘2(5, 1021 
Guernsey Field Mian for New York State 
| Members of the New York Guernsey 
[f attle Club at Syracuse. November 12. 
took steps to secure the services of a per¬ 
manent paid field secretary. The step 
is necessitated by the growing needs of 
t-lie Guernsey breed in New York, about. 
10.000 of the Island breed now being 
owned there. Expenses of the new sys¬ 
tem will he met by a levy of $1 per cow 
over six months in each member’s herd. 
Members having more than 100 cows will 
pay a fiat rate of $100. It is probable a 
i min mum fee will also be established. 
The field man will have charge of all 
New York State Guernsey promotion 
work, and will bo able to secure closer 
contact, with breeders. Establishment or 
publication of a “house organ” or small 
breeders’ pamphlet is agitated among 
other things. y. 
post set so short end of pole will swing 
from cleaning table to gambrel pole as 
hog is hooked to short end. Post is GV> 
ft. out of ground, %-in. iron pin is set if, 
top of post, 3 or 4 in. and projecting as 
74- 
Berkshire Notes 
In Pennsylvania pig club work Bessie 
\V right of Rochester Mills. Pa., fed a 
barrow sired by Ilighwood Rival .'’,20th 
that, was farrowed March 1021, and 
weighed October 11. 328 lbs. lie made 
a daily gain of over 2 lbs. 
Nellie wright fed a sow pig sired by 
Ilighwood Rival 320, farrowed March 23. 
11021. that weighed October 11. 280 lbs., 
| with a daily gain of 1.03 lbs. These 
young ladies won a pair of registered 
Berkshire pigs offered by Messrs. Ilar- 
pending as a prize to the winner of this 
contest, if won with Ilighwood bred pigs. 
A. E. Walker of Glen Campbell, Pa., 
fed a Berkshire barrow, farrowed March 
tlS, 1021. sired by Ilighwood Rival 300th. 
weighed October 14, 330 lbs., with a daily 
gain in excess of 2% lbs. per day. Mr. 
Walker fed a sow pig sired by Ilighwood 
Model 123th. farrawed March 23. 1021 
that weighed October 11 288 lbs., making 
a daily gain of nearly 2 lbs. per day. 
These pigs, sired by three different 
Ilighwood herd boars, each made a daily 
gain far in excess of the average of high¬ 
est club in the State. 
H. B. HARPENPING. 
much, to hold long lever in place. A 
in. Vrshaped hole is made 4 ft. from 
large end of 12-ft. pole. The V-shaped 
hole ,s necessary for* the up and down 
motion of pole. F w it 
Maryland. 
YOU CAN’T CUT OUT THOROUGH PIN 
but you can clean them off promptly with 
ABSORbine 
* * TRADE MARK REG.U.S.PAT. OFF. 
and • u work the horse 6ame time. 
Does not blister or remove the 
hair. $2. SO per bottle, delivered. 
Will tell you more if you write. 
Book 4 R free. ABSORBINE, JR., 
the antiseptic liniment for mankind, 
reduces Varicose Veins, Ruptured 
Muecleaor Ligaments. Enlarged Glands. Went. 
Cysts Allays pain quickly. Price *1.25 a bottle 
St druggists or delivered. Made in the V. S. A. by 
i . YOUNG, INC., 88 Temple St., Springfield, Mass. 
MINERALS 
.COMPOUND 
for 
Booklet 
Free 
NEGLECT 
Will Ruin 
Your Horse 
$3.25 BOX 
guaranteed to give 
satisfaction or 
money refunded. 
$1.10 Box sufficient 
for ordinary casei 
Postpaid on receipt ot pricey 
Wrltefordescrlptlve booklet 1 
Sold on 
Its Merita 
SEND TODAY, 
AGENTS 
WANTED* . . ,,,ouuifiuci_ 
MINERAL REMEDY CO. 461 Fourth $»e„ Pittsburgh, Pa. 
HEAT STOCK FOOD 
It Pays Big! 
Your stock will thrive on 
warm food. They’ll give 
more and better milk ; Tiogs 
have larger frames and more 
solid meat; Hens lay better. 
Have lots of hot water for 
scalding: boil spraying mix; 
render lard; boil sorghum or 
sap; heat water for stock; 
for washday; preserve fruit. 
Farmers* Favorite Feed Cooker 
Burns chunks, long sticks, cobs—anything. Guaran¬ 
teed. Write for prices. 
CHAMPION MILK COOLER CO. 
Dept. 201 Cortland, N. Y. 
Successor to Lewis Manufacturing Co. 
DOUBLES THE VALUE 
OF HIS COWS 
Uses Kow-Kare with Grain Feed 
with Wonderful Results 
This Yankee dairyman knows the value of 
I increasing the.milk yield through perfect cow- 
health. R. D. Johnson of Groton, Conn. 
J writes: 
“Have used your Kow-Kare for the past 
two years, and have never fed cows any 
grain without giving one tablespoonful of 
Kow-Kare. I have positively doubled the 
worth of cows. I bought a cow a year ago 
for $75 and she was giving fourteen quarts 
per day, and she has just freshened again 
three weeks ago, and I am getting twenty- 
four quarts per day, and Kow-Kare made 
this cow. Have four others that I bought 
that were giving from fourteen to sixteen 
quarts and now I am getting twenty-two 
quarts per day from them.” 
Kow-Kare is a valuable winter aid in the 
cow barn because it keeps the assimilation 
and digestion in healthiest condition when 
the feed must be mostly concentrates and 
roughage. Winter housing and feeding re¬ 
duce the vitality and activity of the milk 
making organs. Kow-Kare restores and keeps 
digestive and genital functions healthy. Bar¬ 
renness, Abortion. Scouring, Bunches, Milk 
fever, and Loss of Appetite are banished by 
using Kow-Kare as directed. 
The milk yield tells the story of the healthy 
herd—and poor milkers mean a loss. Let Kow- 
Kare help you to a bigger dairy profit. Gen¬ 
eral stores, feed dealers and druggists sell it 
at the new reduced prices—65c and $1.25 
DAIRY ASSOCIATION CO., INO, 
Lyndonville, Vt. 
'Write today 
for this valua 
ble book on 
diseases of 
j cows. 
FREE 
BOOK 
When yon write advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a “square deal.’’ See guarantee editorial page. 
The big lard type hogs, like Duroe-Jcr- 
se.v Poland-Chiii:) and Chester WhiIe, are 
not. so much in demand any more, as tin 1 
vegetable oils interfere too much in the 
lard market. A carcass with less fat and 
more lean meat, is wanted, and this is 
"hat Berkshires produce. The 'boars are 
quiet and easy to handle, the sows are 
good mothers and-raise large litters. Hog 
business in general lias been rather slow” 
1ml il is picking up a little again. I have 
recently sold five herd boars, one to Sen¬ 
ator Frelinghuysen. Raritan Valiev 
I arms. Somerville. N. .T.; one to Experi¬ 
ment Station. New Brunswick. N. ,T.; a 
grand champion and first prize senior 
yearling hoar at the Trenton Insterstate 
lair. N. J.,. to Crystal Spring Stock 
harm Seelyvilie. Pa.; the junior cham- 
p-on hoar of the Trenton fair to A. C. 
Reeves. Trenton, N. .T.. and a litter mate 
(lie latter to Tarrymooro. Farms 
\\ rightstown. Pa. They are all of the 
very best blood lines, and of the up-to- 
date. lending type. rtciiarp e. wais 
| New Jersey. 
“Hothouse” Lambs 
While showing m.v butcher your New 
York wholesale quotations this morning, 
I asked him- what was meant by “hot¬ 
house lamb,” as quoted by you. lie did 
not know; never heard the term before. 
Will you enlighten us both? u. ir. R, 
Cornwall-on-I Iudson, N. Y. 
I 
I he term “hothouse” Iamb, as formerly 
used, meant a lamb born in the Fall or 
early Winter, and fed and generally cared 
, for so that it grew as rapidly as pos¬ 
sible. . Some of these lambs were kept in 
artificially heated buildings during cold 
weather, lienee the term “hothouse.” but 
this was not the general custom. Any 
quarters that could he kept reasonably 
warm were suitable. 
Of late years the term “hothouse” has 
hetm applied to any lamb so handled that 
it grew more rapidly than ordinary stock. 
These lambs are commonly marketed 
when weighing from 30 to 33 lbs. Various 
markets have their own notions about 
these lambs, but in general they must he 
fat. so that they do not feel bony on the 
hack or hips, and show kidneys covered 
with fat when opened. 
Hog Scalding 
On page 1214 K. J. S. gives 185 de¬ 
grees as correct heat for scalding hogs, 
which T find from experience is 20 de¬ 
grees too high for safe work. With water 
133 degrees either end can be scalded 
first and other end immediately put in 
and the scalded end can he mostly cleaned 
while the other is scalding, and there is 
no danger of setting the hair at that heat, 
hut it is high enough to do a good job, a 
little slower than 185 degrees, but safer 
for most people. A thermometer is neces¬ 
sary to tell the heat. The heat can he kept 
up to that point very easily with heated 
irons, sir-’ as old plowshares hunched to¬ 
gether. In this section the water is heat¬ 
ed entirely that way, as we butcher out¬ 
side. 
To get large hogs to the gambrel pole 
a rig like sketch makes it very easy. Flave 
Meal from a Wounded Animal 
T was compelled to kill a voting cow 
t hat broke her leg. I sold ha if tin* cow. 
the other half I salted down, 7 lbs. of 
salt per 100 lbs. of meat, and then poured 
over the same six gallons of water into 
which I had dissolved (i lbs. of salt. 1 
lbs. granulated sugar and 1 14 ounces salt¬ 
peter. Afh'r five or six days the brine 
started to ferment. I emptied out the 
brine, washed every piece of meat and 
repeated the process of salting and brine. 
It has not fermented since. Meat is cov- 
ered by at least 1 in. of brine. Brine is 
now covered with moldy substance. I 
removed a piece of meat yesterday, and 
after parboiling emptied the liquid, it 
being too salty, then stirred the meat, hut 
I noticed a sour flavor. What can lie 
the cause, and would you consider It un¬ 
fit to consume? I intended smoking the 
meat later. F F „ 
Your difficulty lies in the fact that the 
meat, used in curing was taken from an 
animal that had previously been injured 
and no doubt had reached a feverish state 
before it was slaughtered. This, added to 
the fact, that the animal was slaughtered 
in warm weather and probably under 
farm conditions, where it was impossible 
to remove the animal heat entirely from 
the carcass before curing, caused the 
meat to spoil in the pickle. 
Injured animals may be used for meat 
if slaughtered before a condition of fever 
sets >:i. This usually takes place within 
six hours from the lime of injury. When 
an animal is injured and must.’he killed 
it should be stunned and bled as soon 
after the injury as possible. After dress¬ 
ing in the regular manner if should be 
horoughly cooled, and if the meat is to 
be cured it; will he best not to put any 
of tht> meat near the seat of the injury 
into the pickle. 
In the case of corned beef, which is put 
down in a brine such as that described 
except that a considerably smaller amount 
of salt may he used, the meat should be 
kept m the brine until used, being taken 
rtut piece at a time as required. Should 
the brine at any time begin to ferment, 
mold or become ropy, it. should he poured 
oil at. once, the meat, thoroughly washed 
in cofil water and the jars scalded after 
which a fresh brine that has been’ made 
with hot water and thoroughly cooled 
before using may be poured over the meat 
Corned beef must be closely watched, as 
it will become tainted within a verv short 
time after any one of these changes be¬ 
gins to take place. 
This meat is without question unfit to 
eat and may cause serious illness if nnv 
great amount of it is eaten. If the cor¬ 
respondent desired to make dried beef, as 
would s-cm to be the case, it would he 
best not to place the meat in a brine, but 
to use the following dry curing method, 
which will he found entirely satisfactory; 
Dried beef is usually made from the 
round, although any heavily muscled part 
may be used for this purpose. The inside 
of the round makes the tenderest meat. 
In cutting meat for dried beef the muscles 
should be separated into their natural 
divisions. When cured and smoked in 
this way they can he sliced across the 
grain, ar.d the meat is much tenderer 
than would otherwise be the case. A jar 
or a barrel is the best receptacle in which 
to pack the meat when curing it. To 
each 100 lbs. of vvell-cooled beef weigh 
out (» lbs. of fine salt, 3 lbs. rtf granulated 
or brown sugar and two ounces of salt¬ 
peter. Mix these thoroughly, without wet¬ 
ting,. and divide the mixture into three 
portions. Set two portions away for 
future use and rub the other portion into 
the meat. Pack the meat in the jar and 
leave it for three days. At the end of 
the three days, take the meat from the 
jar, hut leave in the jar the syrup that 
has formed. Rub the meat with another 
portioyi of the mixture, repack it. and 
'cave it for three days. Remove from the 
syrup, rub it with the last portion of the 
mixture and repack it in the syrup in the 
jar. After three days remove the meat 
and hang if in the smokehouse, where it 
should he smoked until it is dry. It 
should thru he kept in a dry place until 
it is used. . The longer it is smoked and 
the drier it is kept, the longer it will 
remain good. k. s. 
