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Show Keros.no EmaWon for Bars. California climate U a little hard en harness unless it is well taken care of. G. W. Tarleton, pioneer orchardist ol San Jose, several years ago discovered by accident a very fine way of cleaning clean-ing up and putting harness in order. He had been spraying with kerosene emulsion, and by chance dropped some old straps into his spray barrel, where they remained for some time, and on removing them was pleased to see how pasily the dirt and grease came off, leaving the leather clean and pliable. While in this condition he applied some harness oil and the pliability became be-came permanent. He gives the details de-tails of his method which he had followed fol-lowed ever since: Take one bar of good strong washing wash-ing soap, dissolve in a quart of water and bring to boiling. To this add one pint of kerosene oil, and stir, beat and churn the whole until it combines into a creamy emulsion. Have a tub of warm water, into which mix the emulsion, emul-sion, and into this place the harness and let it soak for some time; then with a stiff brush rub and brush the straps thoroughly and they will come clean very easily. Let it dry a little, until it seems dry on the outside, and then apply the harness oil. I use either neatsfoot of fish oil, and I think the fish oil is just as good. I mix about one-fifth kerosene into the oil . and then give the leather a good oil- ing. To make it black, mix a .little lamp black-np with the kerosene and mix it with the oil. In fixing leather carriage tops I find it necessary to wash over several times with the emulsion to gel it damp enough to oil; then aDPlv the oil as In thn hsrn I find old straps which had become so brittle as to crack seriously when bent are restored to their original softness soft-ness and pliability by the treatment If a new harness is treated twice a year in this way it will always keep soft and in good order. I have some old harness which-1- thought almost ruined restored to good looks and J service in this way, and it ought to be generally known. I Iairy Notes. . ; ,..-';.. At the Pan-American Exposition to be held at Buna o next year it was proposed pro-posed to have competitive tests of 411 the dairy breeds. Reports now indicate indi-cate that all the breeds except the Holstein-Friesian will decline r nr- .)' tieipate. The Holstein-Friesian men claim that the owners of other breeds ," of cows are afraid to meet them 'in J competition. I .''' j : 'American "dzifymen are' well ac-- ac-- quainted with the methods of enriching enrich-ing skita fctilk'ior ct 'ver bv the adtir--iou oi oir tneal and the-ilke.- But ac- cording -'to recent reports ' the New i Zealanciers ;are actually using in their' milk cod liver, oil at the rate -of two ounces per. calf per -day. The -report . says that where separator skim -milk is us,ed the farmers have found Jt necessary neces-sary to add something, especially when the calves are tn ho i;nwn mi , Crude .cod liver oil -can be bought in that country for about 75 cents per gal- i Ion, and each - gallon contains 160 ounces, of oil. This permits them to feed two ounces per day for a period of eighty days, after which the use of the oil is discontinued. .Whether or not a dairyman should have his cows come in -fresh in the fall must depend to a very large extent on the disposition he is making of his milk. If he is supplying a creamery or cheese factory that runs only during the summer months it is manifestly to j his advantage to have his cows come 1 in fresh in the spring, so the milk will i be available- for use during the summer sum-mer season. ' But in most cases, especially espe-cially if the dairyman be well fixed for his businessf, a. good number of the cows should' drop their calves In the fall months. This is to the advantage advan-tage of the man that sells milk and cream in the city, as well as of the man that makes butter. In both cases the winter is the time when a good i flow of milk means most money. ' They are trying to settle the ques- I tion of good milk in Denmark by grading grad-ing it when it comes to the rh tones and creameries. The standards for grading art: Ten points are given for all milk without any faults. The most points given are 12, but only for milk, which, beside being clean well aerated and cooled, must have a good fresh aroma. Milk with 9 points is not less fresh. Eight points milk has not been treated so. clean as could be wished for, or Is -besinnlna- tn turn sour. By 7. points the fault is so pronounced pro-nounced that the supplier is made acquainted ac-quainted with and requested to correct It as soon as possible. Six points milk is returned. In some of the factories the milk has tieen paid for not only in proportion to the quantity of butter-fat butter-fat but also by the quality according to the grading, so the supplier who takes some exta trouble to bring his milk to the factofy ;in a. first-class condition .. gets fully repaid for- tt.-v4n other factories fac-tories the grading "system has no influence in-fluence on the payment', the grading it-I it-I self causing a sort of race between the suppliers, as a matter of honor not to get less than 10 points. The milk is examined every day and the grading I done once a week by the manager. ' |