American Agriculturist, J uly 14,1923 
31 
muss 
over 
MINERAL.,. 
.COMPOUND 
Booklet 
Free 
NEGLECT^ 
Will Ruin 
Your Horse 
Sold on 
!ts Merits 
SEND TODAY 
AGENTS A” 
WANTED 
MINERAL REMEDY 
FOR 
$3 Package 
guaranteed to give 
satisfaction or 
money refunded. 
$1 Package sufficient 
for ordinary casei 
Postpaid on receipt of price.) 
Wrltefordescrlpilve booklet' 
CO. 451 Fourth Ave., Pittsburgh, Pa 
will reduce, inflamed, swollen 
Joints, Sprains, Bruises, Soft 
Bunches; Heals Bolls, Poll Evil. 
Quittor, Fistula and infected 
sores quickly as it is a positive 
antiseptic and germicide. Plea3ant 
to use ; does not blister or re¬ 
move the hair, and you can 
work the horse. $2.60 per bottle 
delivered. 
Book 7 R Free 
W. F. Young, Inc., 579 Lyman St., Springfield, Mass. 
CATTLE BREEDERS 
SOPHIE TORMENTOR 
JERSEY BULL 
Sired by grandson of Sophie 19th of Hood Farm. Dam 
in 305 days made 391 pounds of butterfat, for Class AAA 
in Register of Merit. She won Grand Championship 
over all breeds at Lynn Fair. Bull is 11 months old, 
solid color, husky and handsome. Price S100.00. Herd 
Accredited. Put him in your pasture. 
WOOD FARM HATHORNE, MASS. 
HOLSTEIN BULLS FOR SALE 
Sons of 
DUTCHLAND COLANTHA SIR INKA 
FISHKILL FARMS, Hopewell Junction, N. Y. 
HENRY MORGENTHAU, Jr., Owner 
HOLSTEINS AND GUERNSEYS 
Fresh cows and springers, 100 head of the finest 
quality to select from. Address 
A. F. SAUNDERS, CORTLAND, N. Y. 
HOLSTEINS 
Two car loads high-class grade springers. The 
kind that please. One car load registered females. 
Well bred, strictly high-class. Several registered 
service bulls. J. A. LEACH, CORTLAND, N. Y. 
HIGH-GRADE HOLSTEIN COWS 
fresh and close by large and heavy producers. 
Pure bred registered Rolsteins all ages ; your 
inquiry will receive our best attention. 
Browncroft Farm McGRAW , New York 
HIGH GRADE HOLSTEIN HEIFER CALVES $15 
each; registered bull and heifer calves, $25 up; registered 
bulls ready for service, and cows. Address 
SPOT FARM, -TULLY, N. Y. 
HOI STFIN RITT I B °r n Dec. 7th, 1921. Sired by a 
IIULO I Lilt DULL 33-pound Son of King of the 
Pontiacs, Dam is 24.95-pound daughter Changeling But¬ 
ter Boy. He is nicely marked, splendid individual, well 
grown and ready for service. Priced to sell. 
FRED. A. BLEWER 
Owego, N. Y. 
FOR Q AT F F ran klin County (Vt.) Jerseys. 
1 UAY Llrt l.i, Grade and registered, all ages, 
both sexes. Send for booklet. 
R. L. CHAFFEE, Secretary ENOSBURG FALLS, VERMONT 
SWINE BREEDERS 
PIGS FOR SALE 
Yorkshire and Chester White Cross, and Chester and 
Berkshire Cross, all large, growthy pigs: 6 to 7 weeks old, 
$5.75 each; 7 to 8 weeks old, $6 each; 8 to 9 weeks old, 
$6.50 each. 15 Pure Bred Yorkshire Sows, 7 to 8 weeks, $7 
each; 20 Pure Chester White Pigs, 6 to 7 weeks old, $7 each, 
and 10 Berkshire and Duroc Cross, 8 to 9 weeks old, S6.50 
each. These are all good pigs, bred from the best of stock. 
I will ship any part of the above lots to you ou approval, 
C. O. D. 
WALTER LUX, 388 Salem St., Woburn, Mass. Tel. 86 
Big Type Poland China Pigs 
Gilts and Boars for sale. Sires: Ford’s Liberator and 
Ford’s Big Tim. Moderate prices. 
STEPHEN H. FORD, 402 Stewart Building, Baltimore, Md. 
Reg. Chester Whites 
Some nice fall boars : also some choice sows bred for 
July farrow, also some gilts ; prices reasonable con¬ 
sidering breeding. Write for particulars. 
RALPH B. SMITH WeBt Ossipee, N. H. 
BIG TYPE BERKSHIRES SSJg&£SSSJXSSi 
Swine Show 1922. PIGS $10 to $15 each. 
YORK SPRINGS BERKSHIRE ASSN., YORK SPRINGS, ?< 
LARGE BERKSHIRES AT HIGHWOO 
Grand champion breeding. Largest herd in America. Free bookl 
HARPENDING Box 10 DUNDEE, N 
1 nn Grad© Chester White and Duroc Dir' i 
A KJyJ 10 weeks old. Well-grown and thrifty, * *v»i 
S6.60 eaoh, OAKS DAIRY FARM, ;WYAL USING, P 
Putting Up Summer Butter Puts 3 H-P Engine on 
To Keep It For Winter Use , Pasteurize the Cream Your Place For Only $ 18= 
S WEET cream, pasteurization, and 
proper packing are essential to the 
successful making and storing of sum¬ 
mer butter for use the rest of the year. 
The cream must be perfectly sweet. 
The buttermilk from cream in the 
proper condition for making stor¬ 
age butter is as sweet as fresh skim 
milk. If the cream is allowed to sour, 
a strong and perhaps a fishy flavor may 
develop in the butter. 
Sweet cream must be pasteurized for 
two reasons: 
First, the butter will keep much bet¬ 
ter if most of the bacteria in the cream 
are killed by heating; second, sweet 
cream is difficult to chum if its sticky 
quality, or viscosity, is not broken by 
pasteurization. 
Earthenware jars are the best 
containers in which to store butter, 
but wooden tubs may be used. The 
container must be scalded thoroughly 
and cooled immediately before butter 
is packed in it. The surface of the 
butter, after it is packed in the con¬ 
tainer, should be covered with a white 
cloth that has been made practically 
sterile, or free from bacteria, by boil¬ 
ing in clean water for a few minutes. 
The diameter of the cloth should be 
about two inches greater than the di¬ 
ameter of the jar. The cloth should be 
covered with a layer of salt about one- 
sixteenth of an inch deep, to keep the 
surface of the butter from spoiling. 
The cloth is merely to aid in lifting the 
salt from the butter when a portion of 
it is taken out for use. 
Care of Utensils 
The condition of a workman’s tools 
has a definite relation to the quality of 
his work. In the same way there is a 
direct relation between the care of the 
dairy utensils and the quality of the 
butter made. All dippers, strainers, 
pails, cans and tinware should be not 
only_ carefully washed’ but thoroughly 
scalded with boiling water. This pro¬ 
cess will kill most of the bacteria and 
will also dry the utensils and thus pre¬ 
vent rusting. Ladles, the butter bowl or 
board, the butter printer, and all 
wooden utensils not only should be 
thoroughly washed and scalded after 
being Used, but should be soaked in 
boiling water before being used, in 
order to prevent the butter from stick¬ 
ing tc them. The churn must be kept 
sweet; this cannot be emphasized too 
strongly. Under normal conditions 
thorough scalding after each churning 
is sufficient to keep it in good condi¬ 
tion. In case the churn has a musty 
odor, it should be filled with a saturated 
solution of lime water. This may be 
made by slaking burned lime, adding 
water, stirring the mixture thoroughly 
and allowing it to stand a few hours. 
After the lime has settled, the clear 
lime water may be dipped off and put 
into the churn. Several new supplies 
of lime water may be made by adding 
more water to the lime, stirring the 
mixture thoroughly, and allowing it to 
settle as in the first case. The lime 
water should be placed in the churn as 
soon as it has been scalded after us¬ 
ing, and allowed to remain until the 
churn is used again. 
Gravity Separation Not Efficient 
The gravity method of separation is 
not so efficient as centrifugal separa¬ 
tion, for two reasons: First, more fat 
is lost in the skim milk; second, the 
cream is thinner, and consequently it 
is often difficult to churn. Where no 
separator is available the following 
method may be employed: When mak¬ 
ing butter on a fairly large scale, two 
or more 40-quart milk cans should be 
used as containers. Immediately after 
the milk is drawn it should be placed 
in these cans in the cooling tank and 
stirred until it is 50 degrees or less in 
temperature. After the milk has stood 
for approximately 48 hours, the cream 
should be carefully skimmed off with a 
shallow dipper. If the milk stands for 
a shorter period, a high percentage of 
fat will be lost in the skim milk. ’ 
Low temperatures must be maintained 
throughout the holding period in order' 
to keep the cream sweet. About 10 
or 12 pounds of cream for churning 
should be skimmed from the 40-quart 
can of milk; then about a gallon of 
milk should be skimmed into another 
pail. This latter skimming will con¬ 
tain about the same percentage of fat 
as whole milk, and may be used as 
such in the home. When this method 
is followed, the skim milk will contain 
less fat than if one skimming is made, 
the cream will be richer in fat and will 
therefore churn more readily. In some 
cases shotgun cans may be used to 
better advantage than 40-quart milk 
cans. 
How to Pasteurize the Cream 
Cream may be pasteurized on the 
farm in the following way: Place a 
wash boiler partly filled with water on 
the stove. _ Set the shotgun cans or the 
pail containing cream in the water and 
allow it to remain over the heat until 
the temperature of the cream reaches 
145 degrees. Stir the cream gantly, 
not vigorously, so that it will heat uni¬ 
formly. Move the boiler to the back 
of the stove, and hold the cream at the 
temperature of 145 degrees or a few 
degrees higher for 20 or 30 minutes. 
If the temperature of the cream reaches 
160 degrees, the flavor of the buttter 
will not be injured. 
Cool the cream to 50 degrees or lower, 
and hold it at this temperature for at 
least 3 hours. Usually in creameries, 
it is held at this temperature overnight. 
Stir the cream gently so that it will 
cool more rapidly. 
If the butter is packed solidly in a 
stone jar, it should be covered with a 
white cloth and a layer of salt. If 
printed butter is packed for storage, 
the wrappers should be held in place by 
white cord passed around each print, 
both lengthwise and crosswise. The 
prints should be packed in a stone jar 
that has been scalded carefully and 
cooled, and a large plate should be 
placed on the butter and weighted down 
with bricks or stones that have been 
cleaned thoroughly and scalded. 
Finally the butter should be covered 
with a saturated solution of brine made 
by adding salt to water in the propor¬ 
tion of one pound of salt to four pounds 
of water. A 10-gallon jar will hold 
50 pounds of butter in prints with about 
an inch of brine over the top surface. 
An extra supply of brine should be kepi 
on hand in fruit jars or other sealed 
containers, and added to the butter jar 
as. the prints are removed or as the 
brine in it evaporates. 
Butter must be held at moderately 
low temperatures. The cellar is the 
best place for storing butter on the 
farm, but the jar must be covered 
properly so that the butter cannot ab¬ 
sorb odors of fruits and vegetables 
stored near it. 
FARMERS’ BULLETINS FOR THIS 
TIME OF YEAR 
Recent bulletins of interest to farm¬ 
ers which may be obtained free of 
charge by writing the Division of Pub¬ 
lications, United States Department of 
Agriculture, Washington, D. C., are as 
follows: Farmers’ Bulletin 707, The 
Commercial Grading, Packing and 
Shipping of Cantaloupes; 766, The 
Common Cabbage Worm; 842, Methods 
of Protection Against Lightning; 850, 
How to Make Cottage Cheese on the 
Farm; 871, Fresh Fruits and Vegeta¬ 
bles as Conservers of Other Staple 
Foods; 900, Homemade Fruit Butters; 
943, Haymaking; 959, The Spotted 
Garden Slug; 984, Farm and Home 
Drying of Fruits and Vegetables; 1007, 
The Control of the Onion Thrips; 1112, 
Culling for Eggs and Market; 1115, 
Selection and Preparation of Fowls for 
Exhibition; 1145, Handling and Trans¬ 
portation of Cantaloupes; 1211, Home 
Canning Fruits and Vegetables; 1225, 
The Potato Leafhopper and Its Con¬ 
trol; 1246, The Peach Borer—How to 
Prevent or Lessen Its Ravages; 1258, 
Webworms Injurious to Cereal and 
Forage Crops and Their Control; 1266, 
Preparation of Peaches , for Market; 
1290, The Bulk Handling of Grain • 
1310, The Corn Earworm. 
Ed. H. Witte, Famous Engine Manufact¬ 
urer, Makes Startling Offer On 
New Witte Throttling- 
- Governor Engine. 
Farmers, now more than ever, appreciate 
the need of power on the farm and know they 
can make $500 to $1,000 additional profit a 
year with an all-purpose engine. 
Ed. H. Witte, nationally-known engine 
manufacturer, has announced a new 3-horse 
power engine which burns either kerosene, 
gasoline, distillate or gas with a special 
regulator which enables it to operate all 
the way from two to four and one-half 
horse-power. 
This new WITTE ENGINE has revolution¬ 
ized power on the farm as it handles prac¬ 
tically every job with ease at a fraction of 
the cost of hired help. Easily moved from 
one job to another, it is trouble-proof and so 
'simple that a boy can operate it. 
To introduce this wonderful new engine' to 
a million new users Mr. Witte has arranged 
to put it on any place for a 90-day guaran¬ 
teed test. Since it costs only $18.55 to take 
advantage of this sensational offer Mr. Witte 
confidently expects every progressive power- 
user to soon be using a WITTE. Every 
reader of this paper who is interested in 
making bigger profits and doing all jobs by 
engine power should write today to Mr. 
E. H. Witte, 1803 Oakland Ave., Kansas 
City, Mo., or 1803 Empire Bldg., Pittsburgh, 
Pa., for full details of this remarkable offer. 
You are under no obligations by writing. 
tf* A A Buys the New Butterfly Jr. No . V/j 1 
Light running, easy cleaning,^ 
t close 8kimmiDg, durable. f 
MEW bUTTERFLY „ 
lifetime against defects in material and worE 
manship. Made also in four larger sizes up to 
IJrt. 8 shown here; sold on 
30 DAYS’ FREE TRIAL 
•njf on a plan whereby they earn their own cost I 
and more by what they save. Postal brings Free 5 
Catalog Folder. Buy from the manufacturer | 
and save money. ( 1) ■ 
4UJ9AUGH-DOVERCO* 2172 HUratMU Bl. Chicago 
BABY CHICKS 
Chicks 
BABY CHICKS 
S. C. Rhode Island Reds, 12c each 
Barred Plymouth Rocks, 11c each 
S. C. White Leghorns, . 9c each 
„ Mixed or Off Color, . . 7c each 
These chicks are all hatched from free range stock. 
Safe delivery and satisfaction guaranteed. Descriptive 
booklet free. 
W. A. LAUVER, McALISTERVILLE, PA. 
CHICKS for July Delivery 
Our 19th Season producing good strong 
chicks from heavy-laying strains. S. C, 
White and Brown Leghorns, $9.50 per 100; 
Buff and Black Leghorns, $10 per 100; Barred 
and White Rocks. $12 per 100; Anconas, Black 
Minorcas, S11.50 per 100; White Wyandottes, 
R. C. Reds, $13 per 100. Mixed, $8.50 per 100. 
direct from this ad. We guarantee 95 % live de- 
Catalogue free. 
Order 
livery. 
Box R 
20th CENTURY 
HATCHERY 
New Washington, 
Ohio 
BABY CHICKS 
Hatched by the best system of 
Incubation, from high class 
bred-to-lay stock. Barred and 
Buff Rocks, Reds, Anconas, Black Minorcas, 12c. each; White, 
Brown, Buff Leghorns, 10c. each; broilers, 7c. each. Pekin 
Ducklings, 30c. each. 
Safe delivery guaranteed by prepaid parcel post 
NUNDA POULTRY FARM NUNDA, N. Y. 
600 White Leghorn Breeders, one year old, 
$1.00 each. 10 Weeks’ Old Pullets, Aug. 10th 
delivery, $1.00 eacn and up. Thousands ready. 
HUMMER’S POULTRY FARM 
FRENCHTOWN, N. J., R. 1 
RARY barred Rocks, Sll.QO ; White 
and Brown Leghorns, $9.00 
S er hundred; mixed, S7.00. 100 fS delivery guaranteed, 
lot a new beginner. 
J. W. KIRK, Box 5 1, McALISTERVILLE, PA. 
f UIY Bar - Rocks, 11c; Reds, 12c; Wh. Leghorns, 9c; Mixed, 
UIHA ic. lOO^arrival guaranteed. Order from adv or circu¬ 
lar free. twin HATCHERY, McALISTERVILLE, PA. 
HILLPOT puirifC 
QUALITY Lsiiiur\a 
Post Prepaid. Safe delivery guaranteed 
anywhere east of Mississippi River. 
REDUCED PRICES-PROMPT DELIVERIES 
100 50 25 Barred Rocks $13.00 $7.00 $3.75 
White Leghorns $10.00 $5.50 $3.00 R. [. Reds 15.00 7.75 4.00 
Black Leghorns 10.00 5.50 3.00 White Rocks 15.00 7.75 4 00 
Brown Leghorns 13.00 7.00 3.75 White Wyandottes 18.00 9.25 4.75 
W. F. HILLPOT Box 20, Frenchtown, N. 
