UMASS/AMHERST 3ie0bbDDS0t>tElS HARVEST 677 ; 15 ' T8AD5 CATALOGUES iiiuiiuaHiiiuiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiw MASSACHUSETTS AGRICULTURAL COLLEGE Source. A C 6 77 15 FEED GIINut,.- KNIFE GRINDERS BINDER TWINE THRESHERS STONE BURR MILLS GRAIN DRILLS CREAM SEPARATORS OIL AND GAS ENGINES ANURE SPREADERS RTILIZER SOWERS JRACTORS WAGONS AND TRUCKS [imiiiiiiiiiiiiiiiiiHiinuiuimiiiiiiR NiinnmiuiHiHiiiuiiiiiiiiiitiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiii on these «e or write INTERN AMERICA ■•%•■•'•'•:•;•:■:•:•:• «•:•»:•»»:•»;•%•:•;• T-r ■. V V '■: ■•' ' 9M».m.m.m.mMMm.mMMMMm:wM9.'m.m.m.m.m.m.mMM.m.m.m:9M.9M:m:9:mM •MM'MMmmmwMMmmmmmmmmmmmmMmmmmmKmm^ INTERNATIONAL HARVESTER COMPANY OF AMERICA t3 A 108 E M The Dairy Cow the Basis of Correct Farming The individual business that exhausts its natural resources will eventually find itself in the throes of failure. Here we have a reason for so many worn out and abandoned farms throughout the country. Such farms are not yet a very common sight in the great corn belt region, but the fact that the grain yield on strictly grain farms, where nothing is returned to the soil, is becoming less each year, brings us sharply a vision of the sure failure of the great grain farms unless a change in systems takes place very shortly. Continuous cropping without feeding the soil exhausts the plant food constituents, and the soil becomes dead just as certainly as failure to eat or secure food will cause the death of a human being. The death of the soil is slower, but nevertheless as inevitable. Perhaps because her keep means the upbuilding of the soil, the dairy cow is becoming the chief factor of farming operations on many farms. Necessity has forced the farmer to adopt her, but the dairy cow is more kind than her doubting owner, for she is return- ing him more money than any system of grain farming yet followed or possible to follow. A farmer operating with dairy cows as a basis of his activities loses little or no fertility from the soil. Eighty per cent of the food consumed by the cows is returned to the soil in the form of manure. The loss of 20 per cent of all the food consumed is counterbalanced by the rotation of crops, good drainage, the addition of ground lime stone, and good deep tillage in preparing the seed bed. The problem of getting his produce to market has been an expensive one for the farmer to solve. Here again the dairy cow has proved herself the farmer's "hope." She has taken the crops, and converted them into her own product — the most valuable product possible to produce on the farm — and enabled the farmer to market practically at his own price, and at a greatly reduced marketing cost. The average dairy cow takes three tons of hay and one ton of grain and converts them into 300 pounds of butter fat in about eight months. It costs about $30, including hauling and freight charges to market the hay and grain in bulk. The market value of the three tons of hay and one ton of grain is about $66, and without considering the loss of fertility by selling the crops direct, the net profit on the transaction is only $36. Three hundred pounds of butter fat is worth at the present market price about $90. The cost of getting the butter fat to market is under $4. The loss of fertility in selling butter fat is practically nothing. The net profit on this transaction is $86 — $50 more by converting the hay and grain into butter fat — a difference in net profits that is worth while. The dairy cow solves the "credit" and "interest" problems. Butter fat sells at a good price the year round. It is taken to market three or four times a week, and a check for payment in full is received by the farmer at the end of every week, or at most the end of every month. The dairy business is a cash business. The farmer can buy for cash and secure the best cash prices thereby lessening the cost of living perceptibly. A dairy herd that is handled right not only settles the "credit" and "interest" bugaboo, but it daily increases the value of the farm. The farmer is not only growing richer from the daily receipts of his dairy herd, but also from the fact that his farm is increasing in value continuously. ) t> Lily Cream Separator No. 4. Guaranteed separating capacity of 850 pounds, or 98.6 gallons of milk per hour. The No. 3 Lily is an exact duplicate of the No. 4 except that it is smaller in size. It has a guaranteed separating capacity of 650 pounds, or 75.4 gallons of milk per hour. c c The Dairy Herd and the Dairy Room. The Lily Cream Separator insures the owner against loss of any of the butter fat from his pure bred Holstein herd. •^ ^ Lily Cream Separator No. 2. Guaranteed separating capacity 450 pounds, or 52.2 gallons of milk per hour. The No. I Lily is the smallest separator. It is similar in every way to No. 2 excepting that its guaranteed separating capacity is 350 pounds, or 40.6 gallons of milk per hour. 5 The Lily Cream Separator A Practical Farm Machine The Lily cream separator is a common sense farm machine. The operating time and convenience of its owners are considered in every particular of its construction. It is built to operate with a minimum of time and labor, and to produce maximum results. The crank is at just the right height for easy turning. The supply can extends over the bowl housing chamber so that the faucet is directly over the bowl inlet, thus assisting gravity in carrying the milk into the bowl. Furthermore, the supply can being over the bowl, the weight of the separator is directly down through the center, giving good sta- bility. The supply can standard is provided with hooks for the cream bucket and the skim milk bucket, or the bracket can be used for one bucket and the other suspended from the hook. The Lily cream separator embodies the most practical ideas in cream separator construction. They are embodied in the separator only after exhaustive tests have proved that Practical features embodied in Lily the ideas and alterations improve and make the Lily the most valuable cream separator to the dairy farmer. Every part of the Lily cream separator from the bowl and frame to the smallest pin and screw is manufactured in one large International Harvester cream separator plant. The men making the various parts are not only experienced workmen, they are mechanics working in the best surroundings and under the most favorable conditions possible to embody in a manufacturing plant. In cream separator manufacturing plants it is proved that it is not sufficient that the best materials be bought, the most improved equipment provided, the highest standards of workmanship adopted, and the most capable men employed. These are all vitally essential factors, but high grade cream separator construction demands in addition that there must be rigid inspection at every step, beginning with the receipt of the raw materials, and ending with a thorough test of the completed separator. Such inspection is constantly conducted in the manufacture of Lily cream separators. The parts are inspected by men whose only duty it is to see that the parts are perfect before Careful inspec- tion at every step being forwarded to the assembling room. In the assembling room they come under the close scrutiny of a second corps of inspectors before any part is allowed to be placed on the ' 'perfect parts" bench, from which they are taken to be assembled into a complete separator. From the assembling room Lily cream separators are put on the testing floor, where they undergo the most rigid tests it is possible to give a separator. The bowls must be perfectly balanced and adjusted, the driving gear perfectly aligned and meshing properly, the spindle spiral gear adjusted until it meshes properly with the bowl spindle. The splash oiling system must be working properly. The separator must run practically noiselessly, and lastly they must skim thoroughly. Upon the completion of these final tests the separators are sent to the shipping room with the inspectors O. K. attached. ") A Dairy Building on the Farm is a Great Convenience. ) 1) ^ji The Lily Cream Separator Makes it Both Practical and Economical. A sectional cut of the Lily bowl. Note the even spacing of the disks; also the spindle goes well up into the bowl, the weight of the bowl thereby being carried below center. Centrifugal Force Separates the Cream from the Milk Centrifugal force separates the cream from the milk in the separator bowl. This force is closely akin to gravity except that centrifugal force is applied along a horizontal plane. To more clearly understand the principles of centrifugal force, and also to learn the exact action of milk in the separator bowl, take a vessel partly filled with milk and spin it rapidly. The milk climbs up the sides of the vessel, becoming shallow in the center. Centrifugal force is causing the milk to do this. Now if the vessel was covered so that the milk could not run over the sides, and was revolved at sufficient speed, the milk would all leave the center of the vessel and form a solid wall against the sides. The milk, being the heavier, would go to the outside of this wall, or next to the sides of the vessel, forcing the lighter fat globules or cream particles back out of the way. and they would be found on the inside of the wall of milk. Now. by imagination, place within this vessel a device which compels the cream to follow a certain channel to the outside, c The interior device provides a large skimming surface and channels for the whole milk, cream and skimmed milk to follow. White pointed arrows indicate whole milk; alt white arrows, skimmed milk; and black arrrows, cream. and the skimmed milk another channel, and the principle of the cream separator bowl is complete. In the early type of cream separators hollow bowls were used, exactly similar to the device which we described in the preceding paragraph. There was always inter- mingling of the cream and whole milk in escaping from the bowl, and considerable loss of butter fat being carried out with the skimmed milk. Loss of butter fat is just what the cream separator is designed to prevent. Therefore, the task of perfecting an interior device for cream separator bowls to prevent the cream, skimmed milk, and whole milk from intermingling, and to insure the greatest amount of butter fat being taken out of the milk, has not been a simple matter. The bowl had to be made small and compact for handling, and to withstand the tremendous pressure put upon it by the speed at which it is necessary to run it. Years of effort, planning and testing have evolved the Lily cream separator bowl, which is one of the most efficient and perfect skimming bowls on the market. The interior device, consisting of a tubular milk shaft and disks, provides the largest skimming surface of any skimming device yet perfected. The description of the disks on page 13 brings out the large and perfect skimming field of the disks. Exhaustive tests have proved that the Lily cream separator skims so thoroughly that only a drop or two of cream remains in the skimmed milk to every gallon of whole milk skimmed. The Lily bowl is compact and convenient to handle. The one-piece tool steel spindle. The bowl spur is a part of the spindle. Center Balanced Bowl Makes for Efficiency The Lily bowl is center balanced. The bottom is cone shaped. The spindle sets up in the bowl above its center. The principle of the Lily bowl is similar to a cone- shaped dish or basin inverted and whirled on the end of the finger. The dish or basin, though light, will retain its balance very well. The greatest weight of the Lily bowl is suspended from the spindle head. The cone-shaped top and the straight sides accentuate this construction, balancing the bowl perfectly, enabling it to run at high speed with a smooth, vibrationless motion. The Lily bowl spindle is separate from the bowl, and remains in the separator frame when the bowl is removed. The bowl without the spindle is much more convenient to handle and clean. By the spindle remaining in the separator, there is no dropping of oil on the floor from the spindle, or oil in the cleaning water from having to put the spindle in the water. The spindle is made of tool steel, and is thirteen-sixteenths of an inch in diameter. It is strong enough to withstand without bending any strain the separator will be called upon to bear under normal conditions. The worm on the spindle is long, the cogs well curved and deep, allowing the spindle spiral gear to secure a good grip, thereby preventing any lost motion or side thrust. 10 "^J The bowl lock ing nut. The separatLig device consists of the disks and tubular milk feeding shaft. Their construction is simple but exceptionally efficient. The bowl shell is pressed from steel. The Simple and Few Parts of the Lily Bowl The Lily bowl is made of steel. It consists of three parts, a heavy steel hood or shell, which forms the top and outer wall of the bowl. The interior device consists of a tubular milk feeding shaft, and a number of heavily tinned disks, and a small nut for locking the head or bowl shell in place. The tubular milk feeding shaft forms the core and base of the bowl. The so-called core or shaft holds the disks in position, and as explained forms the channel through which the milk reaches the disks. The bowl shell, pressed into shape from heavy steel, seis down over the disks on to the lower shoulder of the base. It is held in position by the bowl nut. To prevent milk leaking from the bowl a rubber ring is placed on the second shoulder of the base. The bowl shell fits snugly against this rubber ring, but does not set on it as is common to many separator bowls, nor is the rubber ring subjected to a twisting pressure or wear when the bowl is taken apart — the bowl shell simply lifts off. Also the rubber ring is in such a position that the force of the milk against it tends to force it into the joint formed by the bowl shell and base, absolutely sealing this joint. This construction doubles, even trebles, the life of the rubber ring in the Lily bowl over that of other separators. Bowl leakage does not annoy the owner of the Lily cream separator. II The tubular milk feeding shaft supports the disks, feeds the whole milk to the disks, pro- vides a free cream zone, and forms the base of the bowl. It is a steel forging heavily tinned. The sectional cut shows the openings out of the tubular shaft by which the whole milk is fed to the disks. The openings are long, passing all the disks. The flow of milk to the disks is even. The Tubular Milk Feeding Shaft A Free Cream Zone Provided The milk feeding shaft of the Lily is a carefully machined steel forging, heavily tinned, with three wings, each projecting at right angles to the outer surface. The milk is fed from the shaft to the disks through three openings in the shaft directly in front of the wings. These openings and wings are so designed that they offer the least possible resist- ance to the milk, and prepare it to flow freely and uniformly into the space between the disks. Back of the wings the shaft is made with flat surfaces. The wings and the flat surfaces of the shaft provide an absolutely free cream zone, and since the majority of the cream particles are separated immediately after coming out of the openings, passing at once into the free cream zone, churning and breaking of the cream or butter fat particles is a thing unknown in a Lily bowl. This construction is also another reason for the ability of the Lily to separate a dense cream with ease and thorough satisfaction to the owner. The tubular shaft also forms the base of the Lily bowl. The shoulders, on which rest the bowl top and rubber ring show plainly in the cut. 12 WHOLE MILK The disks are drawn from sheet steel. The three extra cream assists, making six cream gatherers in all in the bowl, insure absolute thorough separation. The Disks — The Real Skimming Agent Three Cream Assists WHOLE Ml cream' The skimming field of the Lily disks. Note that the separation is practically completed on the upper third of the disk. In the Lily cream separator the large cream or butter fat particles are separated from the milk just at the top of the disks and are moved immediately into the cream zone. This movement is hastened by the cream assists which are located at the top edge of the disks and midway between the wings of the tubular milk feeding shaft. These assists are three in number, and with the tubular shaft wings make up the six cream gatherers — just double the number to be found in other separators. The small cream or butter fat particles, not immediately moved into the cream zone, enter the skimming field of the disks and are separated from the milk, gradually working their way up to the cream zone. The cream assists now come to their aid by having provided a comparatively clear field between themselves and the wings back of them, into which the small, struggling cream particles enter, and are then moved quickly into the free cream zone. The Lily disks provide a greater skimming surface than is found in other bowls. There are 27| cubic inches of skimming surface against 1 7| cubic inches common to most disks. With this greater skimming surface and three extra cream assists — six cream gatherers in all — is it any wonder the Lily cream separator skims so closely, that only a drop or two of cream is left in every gallon of milk separated — a portion so small that it can be detected only by the most careful test. The disks of the Lily are made of drawn sheet steel and are given the most durable plating of tin possible. These disks are very strong, and in the years they have been used, have never been known to crack or split. The top disk is of special design and its purpose is to hold the other disks in place and to act as a dividing wall between the cream and skimmed milk. ^^^ i=Spit= 13 m The cream regulating screw in the skimmed millf outlet is a new feature — but it pays. AH the cream gets ou*" of the bowl. The Cream Regulating Screw Located in the Skimmed Milk Outlet Gets All the Cream, whether Thin or Dense In the Lily cream separator bowl the cream regulating screw is located in the skimmed milk outlet, where it should be. The principle is absolutely correct. No matter how rich or dense the cream that is being separated, every particle of it leaves the bowl through the cream outlet — there is no obstacle to prevent it. In cream separators where the cream regulating screw is in the cream outlet, the rich- ness or density of the cream is regulated by enlarging or closing down the size of the cream outlet. With this system there is always danger of cream being lost, especially when a dense cream is desired, because the size of the cream outlet is then made so small that the cream cannot all escape and is forced back and compelled to go out of the bowl with the skimmed milk. The cream that does pass out is cut and broken and made foamy. In the Lily cream separator bowl dense or thin cream is secured by enlarging or closing down the skimmed milk outlet and forcing a portion of the skimmed milk in with the cream or allowing it all to escape through the skimmed milk outlet. When gravity or dilution methods for separation are used, the situation is even worse than where the screw is in the cream outlet, because it is impossible to regulate the rich- ness of the cream in any way. In this connection the Purdue Experiment Station, in a Bulletin, has this to say: "The gravity cream that arrives at our creameries is, at best, of inferior quality, and butter made from such cream seldom scores high. It also has the disadvantage of being thinner than separator cream. Gravity cream seldom tests as high as 30 per cent of fat, and more often it does not contain more than 20 to 25 per cent of fat. Thin cream is of inferior keeping quality and when sour cannot be pasturized properly. Unless it can be mixed in the creamery with heavy separator cream, starter cannot be used to advantage, because it would result in too great a dilution. Thin cream will not churn as complete as cream containing 30 to 35 per cent fat. It produces more buttermilk and therefore incurs a greater loss of butter fat." 14 (■->1 The operating mechanism is simple to the extreme. The gears mesh accurately, run easily, and furnish abundant power. tm The Operating Gears Side Thrust on the Worm Eliminated The Lily operating gears are few and simple, but the power is there. The main gear has 3 ^ cogs constantly in mesh with the pinion. The spindle spiral gear has 5 }^i cogs constantly in mesh with the worm spindle. There is no lost motion or back lash. Side thrust on the spindle is almost entirely eliminated. The cogs of the worm are curved enough, and there are enough cogs constantly in mesh so that the power transmitted from the spindle spiral gear is practically all downward. The lower spindle bearing is not worn on one side more than on the other — proof positive of the elimination of side thrust The main gear of the Lily is made of semi-steel. This metal is very dense and close grained. The spiral gear is specially cut, and made of phosphor bronze, which is a hard, dense metal. All parts are accurately cut and fitted to the thousandth part of an inch by the most skilled workmen that can be secured. ^^^ 15 ^ CJ a p u o (D O O >> On 0) a> ;/3 > •>^ 4-* U cd £ (« V4.I >» OP u «d C (4-1 9 o .A 4-) < fi a^ (d bA 0) c 4^ 4-* c (d (d }m ;« (U (d a 3 OO -^3 CO 4-« C h (d - -J OQ CD The pinion bearings. Phosphor bronze bearings are exceptionally wear-re- sisting. They do not stick easily if heated. The lower spindle bearing. The upper spindle bearing. All Bearings are Phosphor Bronze Phosphor bronze is a composition of copper, tin and phosphorous and makes the best wear-resisting metal known to science. 1 1 is an expensive composition, but every bearmg in the Lily cream separator is made of this expensive, wear-resisting metal. Their use insures light running and long life to the separator. The bearings are four in number, two in connection with the bowl spindle, and two for the pinion for the spiral spindle gear. The function of the upper spindle bearing is to keep the bowl properly centered and to absorb any vibrations that may be caused by starting and stopping the separator. It consists of only three parts — the phosphor bronze wearing part, the cone-shaped washer made of Bessemer steel, and a strong, sim- ple steel spring. The phosphor bronze bearing is the only wearing part. The strong steel spring holds the bowl constantly in perfect alignment, while the washer protects the bearing from dirt. Oil is supplied to this bearing in two ways: First, from the oil cup on the outside of the frame, which flushes the bearing; second, by the spiral grooves on the spindle which draws up the oil from the splash oiling system. The lower bowl spindle bearing contains the steel point upon which the spindle revolves. The spindle sets down into this bearing five-eighths of an inch. The bearing is screwed into the frame and permits bowl adjustment to the thousandth part of an inch. When the bowl is at the desired height a lock nut is tightened, holding the bearing firmly to place. - -it m 18 ;Cj The friction clutch assembled in gear. The friction clutch grips instantly at any point the handle is moved. A Friction Clutch That Works A reliable friction clutch is essential to a standard cream separator. The friction clutch on the Lily cream separator is constructed exactly on the principle of the clutch in a traction engine. The clutch is located in the main drive gear and consists of two hardened steel pawls, a hardened split ring, a clutch hub and washer. The clutch hub is keyed to the drive shaft. The two pawls fit into the openings in the split ring and into the sockets on the clutch hub. When power is applied to the drive shaft the pawls move against the ends of the split ring, causing it to expand and clutch the rim of the drive wheel within which it is seated. When the power is removed from the shaft, the pawls become idle, allowing the split ring to come together and releasing its clutch on the drive gear. The great advantage of the Lily clutch is that it acts instantly. The instant power is applied the clutch responds effectively. Also, the moment the power is stopped the clutch releases. There is no flying around of the handle when the operator stops turning. It is dangerous to attempt to stop a bowl revolving at full speed. Furthermore, such an attempt works injury to the bowl itself, throwing it out of balance and materially affecting its skimming qualities. A bowl should be allowed to run down. The friction clutch on the Lily makes this possible without any inconvenience or possible injury to the operator. The Lily friction clutch is simple, strong and efficient. It always works — there is nothing about it to get out of order. Ask the dealer to show you this clutch. Note it is not a ratchet, nor does it contain springs. Take hold of the handle and notice how quickly the clutch acts. Without exception, it is the strongest and most reliable clutch used on a separator. 19 fi*-*- The Splash Oiling System Sprays all Bearings and Gears, Continuously with Oil A thorough lubrication of all bearings and gears in the Lily cream separator makes this separator efficient, durable, and easy running. The lower part of the frame, where the driving gears are located, is constructed to form a chamber for oil in which the gears move, throwing a fine spray of oil over the entire operating mechanism, including the upper spindle bearing, from the moment the separator is started until it is stopped. The oil is entirely free from skimmed milk overflowing from the bowl-housing chamber. The two chambers— oil and bowl— are entirely distinct and separate, another feature in which the Lily predominates over ordinary separators. The overflow, if any, from the bowl-housing chamber is carried by a tube to a bucket hanging within the stool. The oil overflow from the oil chamber is caught by the small bucket hanging just under the oil chamber and on the outside of the stool. Dirt cannot get into the oil chamber. Small metal particles from the operation of the gears fall to the bottom of the chamber and are drawn out by a special drain cock. The oil can be drawn off, strained, and used over again. 20 The gauge oil glass al- ways shows the quantity of oil in the chamber — no guess-work about it. A new supply of oil can be furnished at each run to take the place of the slight over- flow from the action of the gears by filling the oil cup which drains over and thoroughly lubricates and washes out the upper spindle bearing and then flows down the spindle into the oil chamber. The oil chamber is so constructed that its lowest point where the oil collects is below the lower spindle bushing so that while this bushing is constantly oiled, it is impossible for grit to work into it. The Lily splash system insures the gears running in a bath of oil at all times. There is no possibility of careless help running the separator and injuring it through lack of sufficient lubrication. The splash oil system reduces the wearing and cutting of the gears to a minimum. A special and exclusive feature of the Lily is the gauge glass in the oil chamber. This is provided in order that the operator may determine at any time of the run just the quantity of oil in the oil chamber. It takes only a glance to tell it. The gauge glass is an exclusive feature of International Harvester separators. In other machies, to be certain that there is a sufficient quantity of oil, it is necessary to pour in oil until the over- flow tube starts to run. Not only is a considerable quantity of oil thus wasted, but there is always the inclination to guess that there is enough, with the result that many times the separator is not sufficiently oiled. In the Lily separator the glass is so placed that when the oil half covers it the oil is just at the level of the overflow tube. There is no waste or guess-work about a sufficient quantity to properly lubricate the separator. ^ 21 ^ V xN Wash the disks as one piece. The brush bristles work right in between the disks. The disks can be washed separately on the holder. KM KH Wash the Lily Parts in the Supply Can Five Minutes Work Disks Washed as One Part The Lily cream separator can well be named the "Sanitary Cream Separator." There is no part which cannot be thoroughly cleaned either inside or out. The frame is carefully painted. There are no shelves or projections on it where dust and dirt can collect. It can be wiped down in a moment of time with a damp cloth and always be in a perfectly sanitary condition. The washing and thorough cleansing of the Lily cream separator is the work of only a few minutes. No brushes, pans or other receptacles, aside from those regularly fur- nished with the separator, and the tea kettle, are needed to wash it. When through separating set the supply can on a chair or stool and wash the bowl parts and tinware in it. The accompanying illustrations show how easy it is to wash the disks. They are removed from the tubular milk feeding shaft by means of the disk holder. In this way the disks are kept in their respective order. They are washed as one piece. The large brush supplied with the separator is inserted up through the disks. The bristles work their way in between the disks at the top, removing all milk particles. Now dash the disks into the water, then pour scalding water over them and hang them on the frame of the separator. In a moment they will be thoroughly dried and perfectly clean. If it is desired to separate the disks, to brush each individually, it is a simple matter with the Lily disks. The disk holder is made especially for this work. Simply wash each disk and put it over on the handle of the holder, as shown in the illustration, thus each is washed separately without removing from the holder, and therefore are in their regular order, ready to be put back as one piece on to the tubular milk feeding shaft. 7=f=f^ ^ 22 ^ tn /^ ( The Lily runs easily. The crank is at the right height for turning — practically no body motion is necessary. Cream pail hooks and brackets are conveniently arranged. The Other parts are now washed, rinsed with scalding water, and hung on the separator frame, in such order that the separator can be put together and gotten ready for operation with the handHng of each part only once. Now wipe out the white enameled bowl-housing chamber. Wipe down the frame and spread a clean, white cloth over the separator, and the Lily is a thoroughly clean separator and will remain in that condition until again wanted. The Lily is complete in and of itself, thoroughly sanitary, and easy to keep in this condition 365 days in the year. Dirt cannot gather in or around it; there is no place for it to gather. This separator can be kept and operated in the daintiest kitchen without creating any dirt. ^ 23 m The Lily operated by an I H C engine is a great dairy economizer. An Economical Power for the Cream Separator Small Engines Successfully Adapted to the Operation of a Cream Separator The gasoline engine is the cheapest form of power practical to the farm, and this economical power has been successfully adapted to the International Harvester line of cream separators. The engine is belted directly to the separator through the medium of a friction clutch pulley and a power equipment on the separator which includes an idler pulley. The friction pulley allows the separator to be started at a low speed and gradually increased to full speed while the engine, of course, is making full speed from the start. The power equipment, including the idler pulley which runs on the drive side of the belt, absorbs the shocks of the engine explosions, permitting the separator to run free from vibrations. A reducing gear on the engine permits of the proper speed for the separator. The need of such an outfit is plainly apparent. The dairyman has many thousands of dollars invested in equipment. Several thousand pounds of milk a day are obtained and must be separated. The separator has overdone itself in building up the industry, and to save the time of the dairyman, the engine becomes the power for operation. The dairyman is free to devote his time and attention to some feature of dairying that the engine cannot handle. The engine shown is a one-horsepower, hopper-cooled engine. It will run a cream separator better than a dairyman can, for it will maintain a uniform speed from the beginning to the end of the run. It will do the skimming at the cost of a few cents, 24 &::. The pulley attachment. The idler is the upper pulley. It absorbs the vibrations. The reducing gear and pulley on the engine, which provide for the correct speed of the separator. while the dairyman's time is worth dollars, and many of them. When the skimming is done, the engine can be attached to a can or bottle-washing machine and run it more economically than any other form of power it is possible to obtain. There are many other uses to which a small engine of this kind can be adapted. The outfit is practical in every sense of the word, and is a sure profit builder to the dairyman. The Power Equipment The above illustration shows the idler pulley attachment on the separator and the reducing gear on the engine, which, together with a friction clutch pulley, make up the power equipment by which Lily cream separators are operated by engines. Aside from the improvements in the skimming facilities of the Lily cream separator, no improvement means more to the dairy farmer than the power equipment on this separator. The lower of the two small belt pulleys on the separator is stationary, while the upper one is attached to a coil spring which allows the pulley to move back and forth with the pulse of the engine. This upper pulley is known as the idler pulley and runs on the drive side of the belt. The shocks of the explosions, and other vibrations from the engine, travel on the drive side of the belt, but are absorbed before reaching the separator by the idler pulley, or rather the coil spring, the idler pulley being the medium by which the vibrations reach the spring. The reducing gear, shown on the inside of the left flywheel of the engine, carries the pulley from which the separator is driven. It is geared to run a separator at the required speed as well as to operate other machines of hand power, such as churns, can and bottle washers, washing machines, or any other small machines. The power equipment is sold as an extra. 25 &\ Make a Thorough Examination of the Cream Separator You Buy A cream separator is the machine that makes the dairy farm profitable. If it were not for the cream separator the dairyman would be unable to realize full profits from his butter fat. Under the old method of skimming, that of gravity skimming, fully 25 per cent of the butter fat was lost. The skimmed milk also was cold, often times sour, so that its value as a food was reduced almost to nothing. By using a standard cream separator the dairyman saves practically all the butter fat, which at the present market price of about 30 cents per pound is the most valuable food product raised on the farm. It also provides warm, sweet milk for feeding young stock, and it keeps the fertilizing elements, which are contained in skimmed milk in large quantities, on the farm. Since the cream separator is a machine of so much importance to the dairy farmer, it is vitally essential that a separator be purchased that will give the maximum service with the minimum loss of butter fat and time. To select a cream separator because it is advertised at a "low price," "good as any," or "sixty days* free trial," and have it waste from 10 to 25 per cent of the butter fat, or play out entirely after a few months' usage, is certainly not wise buying nor does it turn in a profit at the end of the year. A wise buyer will inquire into the skimming qualities of a cream separator. He will determine whether it will skim thoroughly. He will investigate the material entering into its make-up, the construction of the bowl and the interior devices of the bowl, the number of gears making up the driving mechanism and their simplicity, and the materials of which they are made, the splash oiling system, whether or not it is only a name or an adequate, dependable oiling system. In short, he will examine every point of the machine, asking every pertinent question which comes to mind. Not only this, but a wise buyer will investigate the reputation of the company putting out the cream separator. He will inquire into the records of the separators already out. He will learn how the company deals with its customers, and whether it is the purpose of the company merely to sell cream separators, or to make and see to it that the cream separators give satisfactory service. Above everything else, he will talk to a responsible dealer about it. Another important point he will investigate is: Does the company manufacture every part of the separator in its own shop, and employ competent workmen? If the company putting out a separator merely assembles the parts, buying them from any source possible, it may be taken as a certainty that that separator will give trouble. It will not stand up to do the work. The repair question is an important one. Milk will not keep long, and an accident to a separator requires repairs in a few hours, or a consequent loss of several dollars' worth of milk and butter fat. The dealer in your town who sells the Lily cream separator carries a full line of repairs for the separator. This very essential feature of I H C service is kept continually at the highest point of efficiency by the I H C dealers. There is no waiting for days, or writing to the city and depending on irresponsible parties for repairs, while you are losing time, and the milk is spoiling. The service in repair parts by I H C dealers is a point you must not overlook when selecting your cream separator. 26 Increase Your Dairy Profits Take Your Own Herd and Build it Up Every dairy farmer has his destiny in his own hands. If the herd you have is not paying profits, you can make it do so in a very short time. If it is paying you a reason- able profit, you can make it pay a better profit. The use of the Babcock Test, in eliminating the poor cows, and a pure bred sire will, in three or four years, produce a change in a dairy herd that seems impossible, if it had not been proved so many times. In six years a pure bred sire will practically convert a mixed or common herd into pure breds. The following table shows transmission of the blood of the pure bred sire to his offspring: Calves — first generation contain 50 per cent pure blood second " " 75 third " '■ 87.5 " fourth " " 93.75 " fifth ■' " 96.87 " sixth " " 98 43 •• Thus, it is seen that the sixth generation is almost 99 per cent pure. Generally, if conditions have been favorable, it is difficult to distinguish animals of the fourth genera- tion from pure breds; so strongly have the traits of the breed been impressed upon them by a pure bred sire. These results cannot be hoped for from grade sires. A grade sire cannot produce offspring with even as much pure bred blood as the sire himself may possess. He cannot raise the herd as high as can a pure bred sire, neither can he fix the desired character- istics so firmly in the offspring. The pure bred sire selected to head your herd should be the son of a heavy milking dam. He should not, however, be too old. If you are in earnest about building up your herd, select a sire, regardless of the price, that has already produced heavy milking offspring. You can then be confident that he will transmit to your herd quaUties you want, and make your dairy the success that you want it to be. The Value of the Cow Testing Association That cow testing is essential to the advancement of the dairy industry and to the success of the individual dairy farmer is evidenced by the rapid growth of Cow Testing Associations. Dairy farmers of many communities find it more practical to employ a man to come once a month and weigh and test night and morning milkings than to under- take the work themselves. To this end a group of farmers form a Cow Testing Asso- ciation, and not only have the work of testing done by an expert, but receive his advice on feeding, breeding, raising calves, and any subject pertinent to the daily business. Mr. Will Forbes of the Dairy Division, United States Department of Agriculture, outlines the organization and work of such an association: 27 T:^- V^ ^ An ideal cow testing association is one where there are twenty-six members. There can be less, but not very well more, because the tester is to make one visit each month and spend one day with each member. Since there are but twenty-six work days in a month, it would make it hard and inconvenient for the tester to test more than twenty- six herds. Some associations are organized with more members, but the members in such an association surely lose many of the benefits of the work as each farmer should have an opportunity to ask the tester questions, to get help on feeding, and talk over with him the work of his herd, and unless the tester spends a day and night at each farmer's house, this work just mentioned is, of course, impossible. I believe the help the tester can give each farmer in helping balance up his rations and also in discussing his herd management is of as much value to him as the record book. Some say it is more. Most of the work with the farmer is done after supper in the evening, and unless the tester has one day at each member's place, this phase of the work is necessarily slighted. The members of the association employ a man who is called a "tester." It would be better to call him a "dairy expert," This dairy expert or tester is a young man who has been raised on a farm, who has had the practical experience, and who has had one or two years' work in one of our agricultural colleges and is competent to not only weigh and test milk but who understands feeding and balancing rations and has some ideas in regard to good dairy farm management. The salary generally paid is $500 per year and expenses. There are some testers working for less and some for consid- erable more. The expert or tester comes to the farmer's place about three o'clock in the afternoon, so he is there in plenty of time to watch the feeding and weigh for himself the quantity of feed fed each cow. The general practice of feeding all the cows about the same amount of silage and roughage makes this part of the work much easier. But should some cows receive different amounts of these feeds, the tester notes this down in his stable book opposite the cow's name and number. Then the amount of grain that is fed each cow is weighed and noted down in this stable book. Remember that all this work is done by the tester. Then as each cow is milked, the tester weighs and obtains a sample of each cow's milk entering the amount opposite the cow's number. In the evening the dairyman and tester discuss feeding and rations and relative cost of protein and carbohydrates. In the morning the tester goes to the cow barn with the farmer, notes down any difference in the amount of feed given, and weighs and obtains a sample of the morning's milk. After breakfast a Babcock test is run from the sample of each cow's milk. After these have been set down in the stable book, the leaf with this temporary record is torn out, and from these figures the tester computes the amount of milk and butter fat the cow has produced, its value, the amount of feed eaten, profit or loss, the cost of producing a pound of fat, 1 00 pounds of milk, and the returns for one dollar's worth of feed. This record in detail is written with pen and ink in a record book. This book stays with the farmer and is his property. He can tell by looking at his book just what each cow in his herd is doing. These stable books, individual record books, and loose leaves for the ledger are furnished free to the members of an association, if desired, by the United States Dairy Division. 28 Formula for Testing Milk by the Babcock System Weighing and testing milk is not a difficult or trying task, nor does it require a great deal of time. To the farmer who does not have a membership in a Cow Testing Associa- tion, testing is just as essential to his success, and the work will pay for itself in big, round dollars many times over. The Babcock test outfit, besides the machine and its accessories, should contain a spring-balanced scale, pint glass jars, one for each cow, preservative tablets, and a record book, or sheets for recording the test of each cow. Accessories with the Babcock testing machine consist of testing bottles, pipette, acid measure, and a bottle of sulphuric acid. The testing of the milk for butter fat can be done daily, weekly, or monthly. The practice of making the test once a month meets most requirements. The monthly test does not involve so much work and is a very good indication of the per cent of butter fat the cow is producing. In making this test samples should be taken from each milking for a period of three days and placed in pint glass jars. The milk should also be weighed at this time and a careful record kept of the weight of each milking. To prevent the samples from souring, a preservative tablet should be put into the jar. Before taking the sample, the milk in the pail should be well stirred. The formula for the test is as follows: 1 . Mix the sample milk thoroughly. 2. Measure out the milk with a pipette I 7.6 C. C. 3. Put into the test bottles. 4. Mix thoroughly with 17.5 C. C. sulphuric acid. 3. Place the test bottles in the machine, whirl them five minutes, according to the speed designated on the machine handle. 6. Add hot water until the mixture comes up to the neck of the testing bottle 7. Put back into the machine and whirl for two minutes. 8. Add hot water until the fat rises within the graduated scale on the neck of the bottle. 9. Put back in the machine and whirl for two minutes. 10. Put the test bottles in hot water at a temperature of 130 to 140 degrees Fahren- heit, for five minutes. 1 I . Read test by means of dividers. Directions for Accurate Making of the Test When using the pipette, place the small point in the milk, and with the other end in the mouth suck the air out of the pipette until the milk rises above the 17.6 C. C. mark, then quickly place the tip of the forefinger over the end of the pipette which has been in the mouth. This will hold the milk in the pipette, and by slightly releasing the pres- sure of the finger, the milk can be allowed to run down slowly until the 17.6 C. C. mark is reached. Then press the finger firmly on the end of the pipette to prevent any more of the milk from running out. 29 Now place the small end of the pipette in the top of the test bottle and gradually reduce the pressure of the finger. Hold the pipette and the test bottle at a slight angle, so that the milk will flow down one side of the neck of the bottle, and at the same time leave a space on the other side for the escape of the air in the bottle which the milk displaces. Do not allow the milk to run out of the pipette too fast, or it will choke the neck of the bottle and overflow. This would require washing the bottle and measurmg a new sample of milk with the pipette. Take the small acid measure and fill to the point marked 1 7.5 C. C. with the sul- phuric acid. The sulphuric acid used in making the Babcock test should have a specific gravity of 1.82. This acid can be secured at any drug store, or dealers in dairy supplies. Be sure and see that the acid is of the right specific gravity, otherwise the test will not be correct. In pouring the acid into the test botde, into which has been placed the sample of milk, hold the acid measure and test bottle at an angle, just as was done when the milk was being put in. This is important. First, because there must be room in the neck of the bottle for the air to escape. If there is not, the acid will bubble over, spoiling the test and burning the hands. Second, if poured directly on to the milk, the acid will char it and render the test inaccurate. The bottle should be revolved while the acid is being poured in, both to wash down the milk in the neck of the bottle, and also that the acid may be distributed evenly in the bottle. As soon as the acid has been poured into the test bottle with the milk, it will be noticed that the milk and acid lay in two distinct layers, the acid in the bottom of the bottle and the milk on top. The acid and milk should be mixed immediately. Do this by taking the bottle by the neck and swinging it in a circle until acid and milk are completely mixed. If the bottle is shaken back and forth or up and down, there is danger of the acid splashing out of the neck of the bottle and of forcing some of the milk up into the neck, where it will stick, and thus have a tendency to make the test inaccurate. The mixture has a uniform brown color and becomes very hot. On the rough spot, on the side of the test bottle, write with an ordinary lead pencil the cow's number whose milk is being tested, as a means of identifying the bottle. After the tests have been completed, it is important that the reading be made while the fat is hot. It will be noticed that both the bottom and top of the fat column in the neck of the bottle is curved. This is due to the fat adhering closely to the glass. The reading of the test should be made from the edge or highest point of the curve at the top of the fat column, to the center or lowest part of the curve at the bottom of the fat column. A pair of dividers is the only means of reading the fat column correctly. Adjust the point of the divider to the extreme points of the fat column and then, without changing the distance between the points, place one point on zero of the scale and read on the scale the percentage of fat, which is indicated by the position of the other point. For example, if the divider points extend from zero to four, it means that the milk contains four pounds of butter fat for every 100 pounds of milk, or that the milk may be called 4 per cent milk. The dividers are employed because the fat column always comes well up within the scale, and for this reason is difficult to read. The measure of the column can be taken with the dividers and one point put on zero and the other point will show the correct reading of the fat column. 30 m^^. ^^ rr-,t Fall Freshening of Dairy Cows Versus Spring Freshening There has been much discussion upon the relative merits of winter and summer dairying. Each system has its favorable points. Local conditions will determine which system is the most profitable for the individual dairyman. Four factors must be considered: Milk production per cow, the system of cropping, welfare of the calf, and the demand of the market. Winter dairying presupposes fall freshening. Cows entering upon their lactation period at this season of the year keep up a comparatively good flow of milk through the winter with a pronounced shrinkage in production about the time they are turned out to pasture. This fresh succulent ration, together with the comfort of the mild tempera- ture of spring and early summer, and the freedom in the open air, stimulates the milk flow, and tends to increase, or at least maintain, the yield for some time. Then when the most trying period of the year to produce milk arrives — hot weather, short pasture, and fly time — the cows are ready to go dry. When an abundance of cheap pasture is available, and the tillage area is compara- tively small, spring freshening of cows has its advantages, because as most of the feed is produced by pasture the cows take advantage of it when it is in the best condition, and when they need the most liberal supply of feed. In this same class are those farms where the area tilled is small, and where for various reasons a considerable amount of roughage, of unsalable quality, is to be disposed of, and can be utilized for feed. Aside from the milk and the feed, the calf demands its share of consideration, for upon the proper raising of the heifer calves from the best cows depends the success of the future dairy herd. Here again, winter dairying wins a point, as calves dropped in the fall usually do much better than spring calves, because they are given more attention when kept in the barn until pasture season, at which time they will be six or eight months old. At this age their digestive systems are sufficiently developed to enable them to thrive on pasture, and they are also better able to withstand attacks of flies during midsummer. On the other hand, spring calves are usually turned to pasture before they are old enough to derive much nourishment from the grass. Flies are very troublesome to young calves, and are almost sure to stop their growth for sometime. A calf once stunted always shows the effect, no matter how good the subsequent feed and care may be. The fourth factor in either system of dairying is the market. The average price of milk for the last five years has been 40 per cent higher during the six winter months than during the six summer months in Northern Illinois and Southern Wisconsin, and the average price of butter has been 16 per cent higher. On the whole, winter dairying is the more profitable, as it points strongly toward economy of labor by a more uniform distribution of employment throughout the year; places the largest production of the year on the market at a time when prices are the best; enables a skillful manager to raise and feed his crops so as to get the largest possible returns from the milk, and at the same time lets him raise calves to the best advantage. — Adapted from "Country Gentleman." 31 V . V i V i' :V i V^' i'i V^ -