1100 
•Zhe  RURAL  NEW-YORKER 
August  25,  1923 
jp==  Own  a  Craine  Triple  Wall  § 
g  Silo  and  you’ve  got  a  silo  to  § 
I-  be  proud  of.  A  straight,  smooth,  f 
_  handsome  structure  that  will  stay  | 
|  straight  and  smooth.  A  silo  that  f 
=  earns  money  by  making  better  | 
§  silage,  keeping  down  repair  costs  | 
§  and  lasting  for  many  years. 
=  Three-wall  construction.  Outside  the  2 
£  upright  staves  is  a  wall  of  water-proof,  5 
j|  frost-defying  Silafelt  that  keeps  warmth  £ 
£  and  juices  in.  Outside  this  is  the  con-  £ 
=  tinuous  Crainelox  spiral  covering  that  = 
|  binds  the  structure  into  one  firm,  solid  = 
£  whole.  No  iron  hoops  or  lugs. 
=  Get  a  Craine  Silo  and  you  settle  that  = 
=  silo  question  right — once  and  for  all  = 
£  Still  time  for  use  this  year  if  you  order  § 
§  at  once.  Prompt  shipments.  Send  now  = 
s  for  catalog.  2 
£  An  old  iron-hooped  stave  silo  can  be  £ 
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£  silage-protecting  Craine  Silo  at  about  = 
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§  tells  how.  =£ 
CRAINE  SILO  CO.  1 
Box  110,  Norwich,  N.  Y. 
1 
24 
Q5  Jhn&dctMi 
Upward  CREAM 
SEPARATOR 
On  trial.  Easyrunningyeasilycleaned. 
Skims  warm  or  cold  milk.  Different 
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MONTHLY  PAYMENTS 
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Box  7075  Balnbridge,  N.  Y. 
Free  Booklets  ^anitatioi^l 
telling  how  to  prevent  diseases  common 
to  livestock  and  poultry  and  describing 
in  detail  the  use  of 
(standardized) 
Parasiticide  and  Disinfectant 
Write  to  Animal  Industry  Department 
Parke,  Davis  &  Company 
DETROIT,  MICH. 
HI?  A  \l  C  C.  I*  your  own  horse  afflUted7 
Ci  V  H  9  Use  2  large  cans.  Cost  $2.50. 
Monty  back  if  not  satisfactory 
ONE  can  at  $1.25  often  sufficient.  In  powder  form. 
NEWTON’S 
A  veterinary's  compound  for 
Horses,  Cattle  and  Hogs. 
Heaves.  Coughs,  Distemper. 
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by  parcel  post. 
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MINERAL  REMEDY  CO.  461  Foarth  Are.,  Pittsburgh,  Pa. 
You  have  never  before  been  able  4 
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The  Farmer  His 
Own  Builder 
By  H.  Armstrong  Roberts 
A  pi’actical  and 
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information  from 
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For  sale  by 
THE 
RURAL  NEW-YORKEB 
333  W.  30th  St..  N.  V. 
Butter  by  Parcel  Post 
Is  it  practical  to  sell  butter  by  parcel 
post  in  Summer,  and  what  kind  of  con¬ 
tainers  of  1,  3  and  5  lbs.  should  one  use? 
Susquehanna,  Pa.  MRS.  E.  s.  R. 
The  selling  of  butter  by  parcel  post 
will  never  be  developed  on  a  large  scale. 
It  is  used,  however,  with  successful  re¬ 
sults  in  many  instances.  I  dare  say  that 
its  greatest  development  has  been  in  New 
England.  The  Massachusetts  Agricul¬ 
tural  College  at  Amherst  sells  butter  by 
parcel  post  throughout  the  year.  The  car¬ 
tons  used  can  he  supplied  by  leading 
dairy  supply  houses.  The  highest  qual¬ 
ity  of  butter  must  be  made,  and  it  must 
be  properly  refrigerated  before  being  sent. 
Insulation  of  the  butter  is  the  secret  of 
the  parcel  post  mailing.  This  is  best  ac¬ 
complished  by  the  use  of  several  thick¬ 
nesses  of  paper  around  the  print  before 
and  after  it  is  put  into  the  cartons.  But¬ 
ter  has  been  sent  in  Summer  to  as  remote 
places  as  Florida  with  good  results. 
Since  the  cartons  cost  from  $10  to  $15 
per  100  in  the  5-lb.  and  10-lb.  sizes,  and 
since  parcel  post  rates  are  to  be  consid¬ 
ered,  it  can  readily  be  seen  that  only 
quality  butter  can  be  sold  and  for  which 
one  must  obtain  a  good  marginal  price 
above  that  of  the  average  market. 
J.  W.  B. 
A  Collie  That  Mothered  a  Pig 
[We  have  had  various  stories  about  the 
“mothering”  of  animals.  Here  is  a  new 
one — a  dog  that  nursed  a  little  pig. 
At  the  time  the  mother  dog.  Sweetie, 
had  lost  her  puppies  a  runt  pig  was  given 
to  our  little  girl.  The  dog,  immediately 
taking  a  notion  to  the  pig,  cared  for  it  as 
her  own.  In  the  picture  notice  the  pig 
nursing  the  dog.  Sweetie  is  a  wonderful 
cow  dog,  and  often  takes  the  pig  with 
her  after  the  cows.  Nearly  every  after¬ 
noon  they  go  woodchuck  hunting,  and 
times  when  the  pig  gets  tired  Sweetie  will 
wait  patiently  until  he  gets  rested.  The 
pig  is  now  six  weeks  old,  and  Sweetie 
still  takes  care  that  other  dogs  are  not 
allowed  in  the  yard. 
MRS.  EARLE  M.  SWEET. 
Dutchess  Co.,  N.  Y. 
Sore  on  Skin 
This  'Spring  I  bought  a  couple  of  pigs 
and  one  of  them  has  a  black  looking 
bunch  between  the  fore  shoulders.  It 
seems  only  to  be  in  rhe  skin  p&rt,  not  in 
the  flesh.  Will  it  hurt  the  meat  any,  and 
is  there  anything  to  take  it  away?  If 
picked  it  will  bleed.  o.  d.  b. 
New  Jersey. 
It  should  be  understood  that  tubercu¬ 
losis  sometimes  affects  the  skin,  but  that 
is  a  somewhat  rare  occurrence.  Still,  it 
might  be  best  to  have  the  hog  tested  with 
tuberculin,  which  will  determine  the 
presence  or  absence  of  the  disease  in 
short  order.  It  is  much  more  likely  that 
the  sore  is  necrotic  from  invasion  of  a 
laceration,  bruise  or  puncture  by  the 
filth  germ  Bacillus  necrophorus.  That 
germ  normally  inhabits  the  intestines  of 
the  bog  and  therefore  is  prevalent  where- 
ever  hogs  have  been  kept.  It  is  the 
cause  of  the  canker  sores  in  the  mouths 
of  pigs  and  other  young  animals,  and 
also  of  bullnose  or  snuffles,  the  more  seri¬ 
ous  disease  affecting  swine.  The  best 
treatment  would  be  to  lay  the  hog  down 
or  restrain  in  any  way  found  convenient, 
and  then  dissect  out  the  sore.  After 
treatment  wmuld  consist  in  painting  the 
wound  withh  tincture  of  iodine  and  after¬ 
wards  wetting  it  twice  daily  with  a  mix¬ 
ture  of  one  ounce  of  acetate  of  lead,  six 
drams  of  sulphate  of  zinc  and  one  pint  of 
soft  water.  Label  the  bottle  “Poison” 
and  shake  it  well  before  use.  If  that  is 
too  much  trouble,  apply  oxide  of  zinc 
ointment  once  or  twice  daily  after  the 
operation.  If  flies  annoy  the  wound,  ap¬ 
ply  a  little  of  a  mixture  of  one  part  of 
oil  of  cajuput  and  two  parts  of  sweet  oil 
several  times  a  day.  Healing  should  then 
rapidly  take  place  and  there  should  be 
no  danger  in  using  the  meat.  It  is  best 
to  postpone  until  cool  weather  an  opera¬ 
tion  that  will  entail  the  loss  of  blood  and 
cause  considerable  nervous  excitement 
and  shock,  as  hogs  do  not  well  withstand 
such  an  experience.  If  that  has  to  be 
done  in  this  case,  either  apply  tincture  of 
iodine  to  the  sore  two  or  three  times  a 
week,  or  give  it  a  good  dressing  with 
pine  tar  once  a  week,  making  the  appli¬ 
cation  w’ith  an  old  stubby  paint  brush. 
How  I  Make  Cottage  Cheese 
I  place  the  milk  in  a  vessel  and  bring 
the  temperature  to  70  degrees  Fahren¬ 
heit  at  once,  and  keep  it  at  this  till 
curdled.  I  use  a  thermometer  to  regu¬ 
lated  the  teperature.  The  curdled  milk 
should  have  a  clean,  sour  flavor.  Ordi¬ 
narily  this  will  take  from  24  to  30  hours, 
but  when  it  is  desired  to  hasten  the 
process  a  small  quantity  of  sour  milk 
may  be  mixed  with  the  sweet  milk.  As 
soon  as  the  milk  has  thickened  or  firmly 
curdled  it  should  be  cut  into  small  pieces 
about  two  inches  square,  after  which  I 
stir  the  curd  thoroughly  with  a  spoon. 
Then  I  place  the  pan  of  broken  curd  in 
a  vessel  of  hot  water  so  as  to  raise  the 
temperature  to  100  Fahrenheit.  I  let 
it  cook  at  this  temperature  for  30  min¬ 
utes,  stirring  gently  with  spoon.  This 
insures  uniform  heating.  Vigorous  stir¬ 
ring  will  ruin  the  cheese,  as  the  curd 
will  be  broken  into  fine  particles  thus 
interfering  with  proper  draining,  and 
will  cause  the  cheese  to  be  lumpy. 
At  the  conclusion  of  the  heating  I  pour 
the  whey  into  a  small  cheese  cloth  bag, 
sugar  or  salt  sacking  will  do  as  well.  I 
hang  the  bag  on  a  rack  to  drain,  or  the 
curd  may  be  poured  into  a  milk  strainer 
>r  colander  over  which  a  piece  of  cheese 
cloth  has  been  laid.  Part  of  the  whey 
will  pass  through  immediately,  and  it  is 
important  that  the  whey  be  removed  as 
soon  as  possible.  This  is  accomplished 
by  rolling  the  curd  back  and  forth  on  the 
cloth.  To  complete  the  draining,  tie  the 
ends  of  the  bag  together  and  hang  it  up. 
Draining,  however,  should  not  be  hasten¬ 
ed  by  twisting  or  squeezing  the  drain 
sack,  as  this  will  produce  hard,  dry  lumps 
of  cheese.  Draining  should  stop  when 
the  whey  ceases  to  flow  in  a  steady 
stream.  The  curd  is  now  emptied  from 
the  bag  and  thoroughly  worked  with  a 
spoon  until  it  becomes  fine  in  grain, 
smooth  and  of  the  consistency  of  mashed 
potatoes. 
I  add  two  ounces  of  salt  to  10  lbs.  of 
cheese.  I  also  add  a  pint  of  sweet  cream 
to  each  5  lbs.  of  cheese,  stirring  it  in 
when  working  with  spoon.  The  cream 
gives  it  a  fine  flavor,  increases  the  smooth¬ 
ness  and  makes  it  more  palatable. 
I  have  built  up  quite  a  trade  in  cottage 
cheese;  in  fact  I  cannot  supply  it  to  all 
who  ask  for  it.  One  gallon  of  milk  will 
make  1%  lbs.  of  cheese,  and  I  get  40 
cents  a  pound.  J.  w.  R. 
My  Experience  with  Canning  Meat 
Since  the  advent  of  the  pressure  cooker 
into  my  kitchen,  meat  canning  has  lost 
its  terrors  for  me.  It  used  to  be  such  a 
slow  process,  with  the  long  boiling  per¬ 
iod  and  all.  I  have  used  a  pressure 
cooker  for  three  years,  and  I  certainly 
would  not  be  without  one  again,  even  if 
I  only  used  it  for  meat  canning,  >  to  say 
nothing  of  the  quantities  of  fruits  and 
vegetables  and  “greens”  that  come  out  of 
it  as  perfect  as  can  be. 
My  meat  canning  is  not  such  an  exten¬ 
sive  record,  covering,  as  it  does,  only 
three  years,  but  each  year  I  can  a  little 
more,  and  some  is  done  a  little  differently. 
I  can  beef,  pork,  and  chicken.  Whea 
we  slaughter  a  beef  I  always  put  away 
part  of  the  steak  fried  down  in  jars ;  it 
keeps  fine  and  saves  on  my  can  supply 
and  adds  variety.  The  rest  I  can. 
The  best  roasts  I  cut  into  good  serving 
pieces  and  brown  nicely  in  sweet  fat, 
then  pack  in  hot  sterilized  jars  and  pour 
in  part  of  the  liquid  in  which  it  has  been 
browned.  It  is  salted  while  browning. 
This  fat  and  meat  liquid  makes  most  ex¬ 
cellent  gravy  when  the  meat  is  reheated, 
more  water  added  and  thickening  stirred 
in.  I  process  meat  like  this  in  the  cooker 
at  15  lbs.  pressure  for  25  to  30  minutes. 
The  remainder  of  the  best  meat  is  cut  up 
and  put  into  cans  with  salt  and  two  table¬ 
spoons  of  water,  and  processed  at  15  lbs. 
pressure  for  40  minutes.  The  “flank.v” 
pieces  are  ground  and  packed  into  the 
cans,  not  too  tightly,  salt  and  a  few 
spoons  of  water  added,  and  processed  as 
before.  I  have  just  of  late  done  this, 
and  found  it  fine  to  use  for  meat  loaves. 
I  can  the  heart,  tongue  and  liver.  The 
heart  and  tongue  make  nice  meats  to 
slice  cold.  The  liver  I  fry  very  lightly 
with  a  little  salt  and  pepper  and  then 
pack  into  jars,  pouring  in  the  fat  from 
the  frying-pan. 
The  tail  I  cut  into  the  joints  and  pack 
in  can  and  fill  part  full  of  water  and 
add  salt  and  pepper  and  process.  When 
wanted,  this  is  ready  for  that  delicious 
“oxtail  soup.”  I  like  to  cut  off  every  lit¬ 
tle  bit  of  meat  from  the  bones  I  possibly 
can.  These  are  put  in  cans,  filling  them 
half  full  and  filling  up  with  water,  add 
salt  and  process  at  15  lbs.  for  40  min¬ 
utes.  This  is  good  for  soup.  I  have  the 
bones  sawed  up,  fill  the  cooker  and  pro¬ 
cess  at  15  lbs.  pressure  for  one  hour.  Of 
course  plenty  of  water  is  added.  Wheu 
done  the  stock,  made  very  rich  with  the 
marrow  from  the  bones,  is  poured  into 
cans,  partially  sealed  and  processed  at 
15  lbs.  pressure  for  about  30  minutes. 
I  have  jars  and  jars  of  this  good  soup 
foundation. 
'With  the  pork  canning,  I  have  found  it 
very  satisfactory  to  can  the  shoulder 
meat.  I  think  there  is  least  waste  that 
way  of  any,  and  the  canned  shoulder  is 
so  fine  in  Summer  to  cook  potatoes  in 
the  broth  or  for  dumplings.  I  can  part 
of  the  sausage,  and  for  canning  I  pre¬ 
fer  not  to  have  it  stuffed  but  form  it  in 
little  cakes  and  brown  it  nicely  in  hot 
fat,  then  pack  in  jars  always  adding  part 
of  the  fryings  to  the  cans.  This  always 
makes  such  good  gravy.  The  tenderloin 
is  very  nice  done  this  way  too.  The  ribs, 
I  cut  into  pieces  ready  for  serving,  brown 
them  in  a  large  pan  in  the  oven,  sprink¬ 
ling  salt  and  pepper  over  them.  When 
nicely  browned  pack  in  hot  jars  and  pro¬ 
cess.  I  like  to  use  the  half  gallon  jars 
for  these. 
The  only  way  of  canning  chicken  that 
I  have  done  has  been  fried  chicken.  A 
3  lb.  chicken  fills  a  quart  jar.  Cut  up  as 
for  frying.  Brown  the  pieces  nicely  in 
hot  lard.  It  is  not  necessary  to  cook  the 
meat  through  at  all,  just  have  it  a  good 
brown  and  salted  and  peppered ;  then 
pack  in  jars  and  process  at  15  lbs.  pres¬ 
sure  for  about  40  minutes.  This  is  very 
good.  When  wanted  for  use,  the  pres¬ 
sure  cooker  is  good  for  reheating  the 
meat.  I  have  canned  fried  rabbits  the 
same  way,  and  they  are  also  very  good. 
We  do  not  do  very  large  but’cherings 
but  by  putting  away  some  of  everything, 
we  have  a  better  variety  of  it,  and  are 
not  made  tired  of  fresh  meat  by  eat¬ 
ing  so  much  at  butchering  time  to  keep 
it  from  spoiling. 
I  might  add  that  all  of  the  bones,  after 
going  through  the  cooker,  make  excellent 
chicken  feed.  You  know  the  high  tem¬ 
perature  of  cooking,  renders  them  very 
soft  and  they  are  easily  mashed  fine. 
IVY  J.  NEFF. 
“I  suppose  you  cleared  a  fortune  ped¬ 
dling  lightning  rods  around  the  country 
this  Summer?”  “Couldn’t  interest  a  sin¬ 
gle  farmer.  They  all  had  their  roofs  cov¬ 
ered  with  radio  aerials.” — Judge. 
The  Collie  and  Her  Adopted  Pig 
