58 
<Pk  RURAL  NEW-YORKER 
January  i:», 
How  do 
you  account 
for  this  9 
Why  is  it  that  »  there  are  approximately  as  many 
De  Lavals  in  use  c?  today  as  all  other  makes  of  sep¬ 
arators  combined?  For  just  one  reason,  which  is  based 
on  the  actual  experience  of  several  millions  of  users  over  a 
period  cff  forty  years,  who  have  found  it  the  most  satisfactory,  in 
that  it  skims  cleaner,  lasts  longer  and  is  easier  to  operate  and 
clean  than  any  other. 
Of  the  best  creameries  use 
De  Laval  Separators^ 
The  creameryman  knows  the  best  cream 
separator.  Practically  all  of  them  use  De 
Lavals.  Why?  Because  they  have  found  by 
testing  the  skim-milk,  and  by  experience,  that 
the  De  Laval  is  the  most  profitable.  They 
know  that  a  poor  separator  can  soon  waste  all 
their  profit  and  that  a  De  Laval  soon  pays  for 
itself.  The  De  Laval  you  use  is  built  on  the 
same  principle  as  the  creameryman’s. 
Of  the  exhibitors  at  the  National 
Daily  Show  use  De  Laval  Separators 
At  the  1922  National  Dairy  Exposition  an 
investigation  among  the  exhibitors  of  purebred 
dairy  cattle  disclosed  the  fact  that  86%  of  them 
use  De  Laval  Separators.  These  exhibitors  of 
purebred  dairy  cattle  are  the  cream  of  the 
world’s  best  dairymen — they  know  the  best 
separator  and  use  it.  Butter  made  from  De 
Laval  cream  also  won  first  place  in  every  class. 
Of  the  Separators  in  the  leading 
butter  state  are  De  Lavals  ~  ® 
More  butter  is  made  and  more  cream  separa¬ 
tors  are  used  in  Minnesota  than  in  any  other 
state.  According  to  an  investigation  by  a  prom¬ 
inent  farm  paper,  64%  of  the  cream  separators 
in  Minnesota  are  De  Lavals — almost  two  out  of 
every  three.  A  remarkable  record — which  sim¬ 
ply  drives  home  the  fact  that  the  more  people 
know  about  separators,  the  more  they  appre¬ 
ciate  De  Laval. 
The 
NEW  YORK,  165  Broadway 
Of  all  cream  Separators  are 
De  Lavals 'v* 
— according  to  an  investigation  by  a  group  of 
prominent  farm  papers  of  wide  circulation. 
There  are,  still,  many  inefficient  and  worn-out 
separators  in  use  today  which  are  wasting 
enough  butter-fat  to  pay  for  new  De  Lavals. 
Get  the  most  out  of  your  butter-fat  with  a  new 
De  Laval.  See  your  De  Laval  Agent  or  write  us. 
De  Laval  Separator  Company 
CHICAGO,  29  E.  Madison  St.  SAN  FRANCISCO,  61  Beale  St. 
The  UDDER, 
-Keep  it  Healthy 
T’S  the  little  sores  and  udder  hurts  that  keep  a  cow  nervous 
and  irritable  and  make  her  hold  back  on  the  milk  flow.  Any 
irm  of  injury  or  abnormal  condition  of  the  udder  tissues  makes 
full  yield  impossible. 
To  avoid  milk  losses  and  make  the  milking  easy,  keep  on  hand 
[ways  a  package  of  BAG  BALM — the  great  healing  ointment, 
l  the  big  10-ounce  package.  For  bruises,  cuts,  chaps,  congested 
r  hardened  tissue,  inflammation,  etc.,  no  other  application  can 
>  quickly  penetrate  to  the  injured  part  and  promote  the  healing 
rocess.  Splendid  for  the  treatment  of  Caked  Bag,  also  valu 
ble  in  cases  of  Bunches  and  Cow  Pox. 
A  60c  package  of  Bag  Balm  goes  a  long  way  and  is  easy  and  pleasant 
.  use.  Sold  by  feed  dealers,  general  etorea  and  druggists.  Sent  direct  if 
>ur  dealer  is  not  supplied,  ,  .  .  _ _  . 
Send  the  coupon  below  at  once.  Give  your  dealer  s  name  ,and  m  e 
ail  you  a  sample  of  Bag  Balm,  worth  15c,  absolutely  free. 
DAIRY  ASSOCIATION  CO., 
lept.  F 
Ten  Ounce 
Package  60c' 
Lyndon ville,  Vt.  FREE 
SAMPLE 
Dairy  Asso.  Co.,  Lyndonville,  Vt :  I  will 
give  Bag  Balm  a-  trial  if  you  will  mail  mo 
free  sample. 
Name 
Address  . . . 
Dealer’s  name  . 
Desirable  Conditions  for  Creaming 
iWhich  is  the  better  place  to  keep  milk, 
in  a  cool  well,  ventilated  room,  or  in  the 
kitchen?  In  other  words,  I  mean  will 
the  cream  be  better  in  a  room  that  is 
warm,  rather  than  a  cold  room  that  is 
well  aired,  hut  not  freezing  temperature? 
Cheviot,  N.  Y.  e.  m.  b. 
The  conditions  most  favorable  for  set¬ 
ting  milk  in  order  to  get  best  creaming 
are  (1)  that  the  milk  be  put  in  a  still 
place  as  quickly  as  possible  after  milk¬ 
ing;  (2)  that  it  cool  fairly  rapidly  to  a 
temperature  bf  60°  F.  or  below,  but  not 
freeze;  (3)  that  it  remain  as  constantly 
as  possible  at  this  temperature  for  at 
least  36  hours.  Since  the  milk  must  re¬ 
main  so  long  a  period  of  time  it  is  essen¬ 
tial  that  the  atmosphere  of  the  room  be 
pure,  free  from  air  currents  and  dust 
particles.  These  conditions  can  best  be 
secured  in  a  cool,  well-ventilated  room. 
The  kitchen,  for  reasons  noted,  is  not  a 
desirable  place  in  which  to  set  milk.  Tem¬ 
peratures  between  40°  F.  and  60°  F.  are 
most  favorable  to  creaming,  and  the  av¬ 
erage  temperature  of  kitchens  is  much 
above  60°  F.  J.  w.  b. 
Bitter  Cream 
I  have  trouble  with  cream.  I  have 
two  cows,  and  for  the  last  four  or  five 
weeks  the  cream  tastes  bitter.  We  keep 
the  cream  in  agate  pans.  I  feed  them 
mixed  hay  and  a  grain  ration  of  300  lbs. 
wheat  bran,  200  lbs.  cottonseed  meal,  200 
lbs.  gluten  feed,  300  lbs.  hominy  and  15 
lbs.  salt.  What  is  the  cause  and  the 
remedy?  b.  e. 
Mt.  Kisco,  N.  Y. 
Most  cases  of  bitter  flavors  in  cream 
are  caused  by  the  growth  of  certain  kinds 
of  bacteria.  This  is  shown  by  the  fact 
that  the  bitterness  increases  with  the  age 
of  the  cream.  It  has  also  been  noted  that 
these  bacteria  grow  best  at  low  tempera¬ 
tures,  and  especially  in  sweet  cream  that 
is  held  at  well-water  temperatures  for 
four  or  five  days.  The  ripening  or  sour¬ 
ing  of  cream  tends  to  kill  off  these  types 
of  bacteria,  as  they  will  not  grow  in  the 
presence  of  the  lactic  acid  which  sours 
milk.  It  has  further  been  noted  that 
these  bitter  flavor  types  of  bacteria  are 
closely  associated  with  those  organisms 
found  on  dusty  or  moldy  hay,  and  espe¬ 
cially  those  found  in  manure.  Therefore, 
we  may  look  to  at  least  three  ways  of 
remedying  the  trouble ; 
1.  Be  sure  the  cows  are  clean,  so  that 
no  manure  or  dirt  falls  into  the  pail  at 
milking  time.  Milking  with  clean  hands 
and  using  a  small  top  pail  will  materially 
reduce  this  kind  of  contamination. 
2.  Keep  the  cream  in  clean  and  scalded 
utensils  not  longer  than  three  days  before 
ripening  for  churning. 
3.  Add  a  clean  flavored  starter  to  the 
cream  so  that  the  presence  of  sour  milk 
bacteria  will  prevent  the  growth  of  unde¬ 
sirable  ones.  J.  w.  b. 
Bitter  Milk 
Could  you  advise  me  what  causes  the 
milk  from  our  Guernsey  cow  to  taste 
bitter,  so  much  so  now  that  we  are  un¬ 
able  to  drink  it?  We  have  been  feeding 
her  a  ration  recommended  in  Tiie  R.  N.- 
Y.,  consisting  of  gluten,  bran,  linseed 
meal,  etc.  Besides  this,  she  gets  plenty 
of  first-class  hay,  a  mixture  of  clover  and 
Red-top.  She  is  not  due  to  freshen  until 
next  May,  yet  the  supply  of  milk  she 
gives  has  dropped  to  about  four  quarts 
per  day.  Can  you  diagnose  the  trouble 
and  suggest  a  remedy?  MRS.  C.  c.  F. 
Granite  Springs.  N.  Y. 
Ritter  milk  may  be  due  to  any  of  the 
following  causes.  The  first  two  causes 
may  be  determined  as  certain  if  the  bitter 
flavor  is  present  as  soon  as  the  milk  is 
drawn.  If  the  flavor  develops  in  the 
milk  or  cream  with  age,  the  cause  is  the 
third  one  listed  : 
1.  Some  individual  cows  produce  bit¬ 
ter  milk  when  well  advanced  in  their  lac¬ 
tation  period,  usually  after  the  sixth 
month.  This  is  inherent  with  such  cows 
and  no  remedy  can  be  given  to  over¬ 
come  it. 
2.  Certain  feeds  are  known  to  impart 
bitter  flavors  to  milk.  This  is  especially 
true  of  moldy  hay  or  feeds.  Even  moldy 
bedding  or  straw  might  be  listed.  Rag¬ 
weed,  rape,  excessive  rye  pasture,  beet 
tops,  turnips,  wild  onions,  cabbage  and 
raw  potatoes  will  give  milk  abnormal 
flavors  when  fed  directly  before  milking, 
and  in  some  cases  will  cause  bitter 
flavors. 
3.  Certain  kinds  of  bacteria  are  known 
to  cause  bitter  flavors  in  milk.  They  get 
into  the  milk  at  milking  time  and  are 
favored  by  low  keeping  temperatures.  It 
has  been  said  that  the  organisms  found 
in  manure  are  most  apt  to  cause  bitter 
flavors.  Bitter  flavors  of  this  nature  are 
not  always  present  in  freshly  drawn  milk, 
but  develops  in  the  milk  with  age.  The 
remedy  in  this  case  is  to  have  the  cow’s 
teats  and  udder  clean  at  milking  time. 
The  cow’s  body  should  likewise  be  free 
from  manure.  The  use  of  sterile  utensils 
and  a  small  top  pail  materially  reduce 
this  contamination  at  milking  time. 
The  fact  that  your  cow  is  not  giving 
much  milk  and  is  advanced  in  her  lacta¬ 
tion  period  would  indicate  that  she  is  an- 
individual  which  possesses  the  inherent 
peculiarity  mentioned  in  (1)  above. 
J.  W.  B. 
BUILT  FOR 
THE  FARM 
Its  rigid,  heavy-duty  construction;  its 
simplicity;  its  simple,  low-speed,  two- 
cylinder  engine  that  burns  kerosene  with 
marked  economy;  all  these  fit  the  Water¬ 
loo  Boy  for  the  heavy,  continuous  day- 
in  and  day-out  duty  on  farms. 
Waterloo  Boy 
Kerosene  Tractor 
Eight  Years’  Success  on  Farms 
The  engine  in  the  Waterloo  Boy  is  the 
heavy-duty  type — two  cylinders — low 
speed— only  750  R.  P.  M.  It  delivers 
12  H.  P.  for  your  drawbar  work  and 
25  H.  P.  at  the  belt.  The  Waterloo 
Boy  pulls  three  plows  at  most  effective 
plowing  speed,  and  operates  the  silo 
filler,  corn  sheller,  shredder  and  grain 
separator  smoothly — with  ample  reserve 
to  meet  unusual  conditions. 
Because  the  Waterloo  Boy  is  simple — 
easy  to  understand — and  because  you 
can  get  at  all  of  the  working  parts  easily, 
it  can  be  kept  in  good  working  order  at 
small  expense. 
The  Waterloo  Boy  comes  to  you  com¬ 
plete  for  drawbar  and  belt  work — no  ex¬ 
tras  to  buy. 
Ask  your  John  Deere  dealer  to  demon¬ 
strate  the  Waterloo  Boy  for  you. 
WRITE  FOR  FREE  CATALOG 
Also  tell  us  what  other  imple¬ 
ments  you  are  interested  in  and  we 
will  send  you  “Bookkeeping  on  the 
Farm” — a  valuable  record  book.  Ad¬ 
dress  John  Deere,  Moline.  Ill.,  and 
ask  tor  Package  WX-6  37. 
JOHN*  DEERE 
THE  TRADE  MARK  OF  QUALITY  MADE  FAMOUS  BY  GOOD  IMPLEMENTS! 
Custom  Tanning 
II  do  it  to  your 
||  ''  satisfaction  and 
||  at  reasonable  prices. 
||  If  you  have  a  hide  or 
||  skin  of  any  kind  you 
||  desire  tanned  and 
||  made  up,  write  us. 
:  3 
||  Our  booklet  tells  “How  to 
1 1  Freserveand  Care  for  Hides 
and  Skins”  and  liow  they 
;=  are  tanned.  Also  illustrates 
;  I  a  tine  line  of  Ladies’  and 
||  Men’s  Fur  Coats,  Men’s 
1 1  Caps,  Gloves,  Robes  and 
=  |  Rues.  Booklet  and  price 
1 1  list  free  on  request. 
1 1  SYLVANIA  TANNING  CO. 
Sylvania,  0.  |  ] 
E  Tin  tiniimmmi  i  hi  min  1 1111111111111111111  ii  until  mint  ii  hi  mi  n  liHiimiiiiitiiiiiiHiiiiHiiiit  mn  umfi  = 
nmmmminmimimnmiiiiimminiiimimimimnmmmnnmmnmimmnir.nminminmniinrf 
We  Tan 
and  make  to 
your  order  from 
your  Cattle,  Horse  and  all  kinds 
of  Hides  and  Furs,  Men’s  Fur 
Coats,  Robes,  Caps,  Gloves, 
Mittens,  Ladies’  Fur  Coats  and  Fur 
Sets.  Repairing  and  remodeling 
latest  styles.  Ship  us  your  work 
and  save  one-half  New  Galloway 
Coats,  Robes,  Gloves  and  Mittens 
for  sales.  We  are  the  oldest  Gallo¬ 
way  tanners;  34  years  continuous  business. 
Free  Style  Catalog,  prices  and  samples.  Don’t 
ship  your  hides  and  furs  elsewhere  until  yon 
get  our  proposition.  HILLSDALE  ROBE  & 
TANNING  CO.,  Hillsdale,  Mich. 
SfML  YOUR  HIDE  AND  EUR  FOR 
coats,  wraps! 
"robes  and  ruds 
ton  them -Yu  wear  them 
’  IStylish  garments,  warm  and  durable,  made  to 
order  from  horse,  cow  or  fur  bearing  animals. 
Gloves  and  cap9  from  the  trimmings.  Save  50  to  75%. 
Free  32-p.  Catalogue.  How  to  prepare  skins  ;  styles, 
sizes,  prices.  Prompt,  reliable  service  from  specialists 
Ir.  fur  tanning,  manufacturing  and  taxidermy. 
Rochester  Fur  Dressing  Co.,  Inc.,  6  4  West  Ave.,  Rochester,  N.  V. 
DOES  4  MEN’S  WORK 
at  garden  cultivating. 
Clears  plants  14  in.  high. 
Has  a  tool  control  and  will 
do  accurate  work  in 
crooked  rows.  Differen¬ 
tial  makes  turning  easy. 
All  attachments  are  in¬ 
stantly  interchangeable. 
One,  two  or  three  row 
seeding  or  cultivating. 
Also  a  Power  Lawn  Mow  r. 
Send  for  particulars 
GILSON  MANUFACTURING  Cl. 
209  Park. St.,  Part  Washington.  Wis. 
Edmonds’  Poultry 
Account  Book 
A  COMPLETE  RECORD.  EASY  TO 
KEEP.  START  ANY  TIME;  RESULTS 
SHOWN  ANY  TIME. 
PRICE,  POSTPAID,  $1.00 
For  Sale  by 
We  RURAL  NEW-YORKER 
333  West  30th  St.  -  New  York 
