50 
<Iht RURAL. NEW-YORKER 
January 12, 1924 
McQUAY-NORRIS 
McQUAY-NORRIS 
\eak-\roo* 
pfefON RINGS 
The original oil reser¬ 
voir ring for oil-pump¬ 
ers. Collects excess 
oil on each down 
stroke and empties on 
each up stroke, which 
ordinary grooved 
ringa cannot do use 
one on each piston 
Think of this! 
A complete \ rw- \ioop-Sapcrout 
Ring equipment for such cars as 
FORD S ,j 
CHEVROLETS n (lty 
MAXWELLS u U- 
The original compression 
ring for replacement Its 
great flexibility and equal 
tension mean better per¬ 
formance in worn cylinders. 
Now you can afford to use the 
very best piston rings made. 
The new prices place these 
nationally famous rings within 
reach of everyone. 
A combination of Leak-Proof 
and Superoyl Piston 
Rings in your auto¬ 
mobile, truck, trac¬ 
tor or stationary 
engine will more 
than repay their cost in the gas 
and oil they will save and the 
added power you will get. 
Made in all sizes and over-sizes 
for every make and model of 
engine. Dealers everywhere 
either have McQuay- 
Norris Piston Rings 
in stock or can get 
them immediately 
for you. 
Poor replacement 
parts can ruin a 
Hood mechanical 
job. 
HeQUAY-NORRI 
PISTON RiNGS-PISTONS-PINS-BEARINGS 
McQuay-NorriS Mfg. Co., General Offices, St. Louis, Mo. 
St- Louis. Indiananolis. Connersville. Ind. Toronto. Canada 
CHAPTER VII 
PRINCIPLES OF 
COOPERATION 
Do you know the three 
cardinal principles that mark 
a Cooperative Organization ? 
They are defined in the new 
book, “Organized Cooperation” 
with several other rules essential 
to full and permanent success. 
This Chapter should be read 
and reread by every member of 
all Farm Cooperative Associa¬ 
tions. If these principles are 
faithfully applied to farm coopera¬ 
tion they will not only avert many 
disappointments and losses, but 
insure permanent success. 
The book is sent postpaid for 
one dollar. 
THE RURAL NEW-YORKER 
333 West 30th St., New York City 
Useful and Interesting 
Intensive Strawberry Culture, by 
Louis Graton .$1.00 
Poultry Account Book, by D. J. 
Edmonds . 1.00 
Poultry, by A. W. Richardson .... 1.50 
Farmer His Own Builder, by II. A. 
Roberts . 1.50 
Feeds and Feeding, by Henry and 
Morrison, complete . 4.50 
Soils, by E. W. Hilgard. 5.00 
Organized Co-operation, by John J. 
Dillon .1.00 
Hope Farm Notes, by II. W. Coll- 
ingwood . 1.50 
Adventures in Silence, by H. W. 
Collin gwood .1.00 
For sale by 
THE RURAL NEW-YORKER 
333 West 30th St., New York City 
Experiment stations throughout the apple districts report that 
the early spring application of nitrogen is necessary for the 
best growth and most abundant fruiting. They are, therefore, 
recommending Nitrate of Soda used in quantities of from 
2 to 10 pounds per tree in the spring before blossom time* 
My Free Bui kin Service gives practical information on the 
use of Nitrate of Soda for apples and all other crops. If you 
desire these T llletins write me your name and address, and 
to identify this advertisement add the number 2027. 
Dr. Wm. S. Myers, Director, CHILEAN NITRATE COMMITTEE 
25 Madison Avenue, New York 
Ohio Experiment Station 
Increases Apple Yield 
24 Barrels an Acre with 
2 l A lbs. Nitrate per Tree 
The Ohio Station found that where 2J^ pounds of Nitrate 
of Soda, 5 pounds of Acid Phosphate and 2^ pounds of 
Muriate of Potash per tree were used the simple addition of 
an extra 2]4 pounds of Nitrate of Soda per tree increased 
the yield of apples 24 barrels per acre. 
Nitrate of Soda 
Simple Science 
By Dr. F. D. Crane 
Acid That Will Eat Brass 
I have a cleaner fastened in a small 
caliber rifle. Is there an acid that will 
eat brass, but will have no effect on other 
metals? h. t. s. 
Accord, N. Y. 
There is none. Brass is merely copper 
and zinc, and any acid which would act 
on it with any speed would also act on 
the rifle. 
Cider Cooked in Syrup Boiler 
I boiled some cider to the consistency 
of maple syrup in my maple syrup boiler. 
It has an acidy taste and puckers the 
mouth, and the pan has a leaden appear¬ 
ance. A. J. Y. 
New York. 
The malic acid of the cider has taken 
off more or less of the zinc from the gal¬ 
vanized pan, and there is nothing to be 
done but dump the cider and get a new 
pan. Maple sap lias no free acid, and 
may well be boiled in galvanized iron, but 
it will discolor in the pan from which you 
have taken the zinc. 
Driftwood Crystals 
What are the “driftwood crystals” iised 
to produce colored flames in an open tire? 
Could they be compounded at small ex¬ 
pense? R. B. K. 
Merrill, Wis. 
The writer has seen them advertised, 
but has never seen the crystals. How¬ 
ever, it is not hard to tell some of the 
ingredients, as they are no doubt the 
same which have been used for a long 
time for “colored fire,”, namely, barium 
nitrate for green, strontium nitrate for 
red, common salt for yellow, and bits of 
sulphur for blue. Potash salts will give 
another shade of red, copper nitrate an¬ 
other shade of green, and there are other, 
less prominent, possibilities. But in all 
cases like this, unless you are going into 
it for a business, it will cost you more to 
get the chemicals in small lots and mix 
them, than it will to get them ready 
mixed and let the other fellow make a 
few cents for his trouble. 
Vinegar from Brown Sugar 
How can I make vinegar from brown 
sugar? MRS. J. c. 
Washington, N. J. 
Take about 10 to 12 oz. of the sugar, 
or, better, a pint and a half of good mo¬ 
lasses, and dilute to a gallon, bring to a 
sharp boil and cool. Add, when about 
blood heat, a cake of yeast, let it ferment, 
add some “mother of vinegar” or a pint 
of good cider vinegar, and you will soon 
have a fair vinegar, which will tend to 
improve with age. So much depends on 
just how the two fermentations are han¬ 
dled that you may have to vary propor¬ 
tions a little. Better try a small lot first. 
Vinegar Filled With “Mother” 
When about to use a barrel of vinegar 
I found it so thick with “mother” that I 
could not draw it from the barrel. What 
could I add to make it so I can use it? 
New’ York. F. T. s. 
We doubt if you can add anything; the 
fluid was so low in alcohol that the 
“mother” had too good a chance. Get 
it out the best way you can, strain out 
the “mother” and add enough pure acetic 
acid to make it into a very sharp vinegar, 
and the plant w’hich has caused all your 
trouble will probably not grow again. 
Comparative Heat Production of Coal and 
Wood 
How do a ton of wood and a ton of 
coal compare in producing heat? 
Moorestown, N. J. L. n. n. 
We would gladly tell you if we knew, 
but —what coal and what wood? Just on 
the chance that you mean good quality 
anthracite and well-dried hard wood, we 
will say that the latter is usually consid¬ 
ered to" have nearly three-quarters of the 
heat value of the coal, but that the dif¬ 
ference in the way it can be burned often 
makes it hard to get more than about half 
the value. The reason the wood has less 
beat value is because of the combined 
oxygen, which has no heat value. On 
the other hand, an increased ash in the 
coal pulls down its heat value, and water 
in the wood decreases its value by weight 
very sharply. Both coal and wood vary 
so greatly that there is no general rule; 
the availability of the heat is often the 
deciding factor in judging. 
