UMASS/AMHERST BlEOhbDDSOtbaiS TERNAT HARVES TRADE S 677 C 15 ' CATALOGUES A^tWWINMII UIJM I MASSACHUSETTS AGRICULTURAL COLLEGE SOURCE ^- s C 677 15 FEED G^^INUfc... KNIFE GRINDERS BINDER TWINE THRESHERS STONE BURR MILLS GRAIN DRILLS CREAM SEPARATORS OIL AND GAS ENGINES riANURE SPREADERS ^RTILIZER SOWERS VTRACTORS ^WAGONS AND TRUCKS. = itiriiiiiiiiiriiiiniiiiiiiiiiiiniHiiii^ INTERN •HIIIIIIIIIIIUIIIIH IIIUIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIB on these \e or write AMERICA L' 'Peiz^o^e CREAM SEPARATORS INTERNATIONAL HARVESTER COMPANY OF AMERICA CHICAGO lINCORPOnATEDI USA Jl= A 109 E Cream Separator Manufacture Reaches Its Zenith in the Primrose Progress and success are synonymous. No movement, no inidertaking can succeed unless it advances. Man's insatiate aniliition to surpass the achievements of his fellow- man has wrought many and wonderful changes in the commercial life of the nation. The most wonderful, the most far-reaching change has been the "right about face" of the business of dairy farming. For scores of years a humdrum existence was lived through on farms that had a few cows. Finally the value of the dairy product became a conscious fact to one man. The invention of the cream separator was the result. Progress has evolved the cream separator from a crude affair to a highly efficient machine, and has advanced dairy farming to its rightful position — the head of the nation's business life. Many cream separators have sprung up, overnight as it were, in an attempt to grasp some of the hard earned honors, and, as they thought, a part of the rich harvest of cream separator production. A few, a very few have survived the actual test of work and hold a place in the ranks. Foremost of these, and rendering greater assistance every day to the business of dairy farming, is the Primrose cream separator — the latest, the most perfect cream separator now on the market. Designed by men who have spent their lives con- structing cream separators, the Primrose embodies the scientific principles, the qualities, and the materials which go to make up a perfect cream separator. The Primrose is offered to the American farmer in the interests of progressive dairy farming. 1 rniiirose at home in a modera farm dairy fuuii -^m: |IIIIIIIIIII|1II!||IIIIHIIII TTTTmrrirTTiiiiiiiiiiiiiii TTTTTIirm liJJI .1) t ) J I Primrose cream separator No. 3. Guaranteed separating capacity 650 pounds, or 75.4 gallons of milk joer hour. The No. 4 is the largest of the Primrose line. It is similar in every way to the No. 3 excepting in size. It has a guaranteed separating capacity of 850 pounds, or 98.6 gallons of milk per hour. iPi Illllllllll llllll » llllllllllllflll lllllllllllll IIIIIIIIIIU A Cream Separator Balances the Farm A balanced farm is one where the cream separator and dairy herd are the basis of activ- ities and on which crop rotation is carefully and systematically practiced. Dairy farmers well know that a balanced ration for the cow means more milk in the milk pail. Just as surely a balanced farm means more money in the bank at the end of the season. The use of a cream separator and the iiractice of dairying brings a rotation of crops and the fundamental advantages which come from a balanced system of agriculture. They bring in cultivated crops which destroy weeds, insects and plant diseases, and retain the moisture in the soil. They add humus to the soil, both by t>iinging in grass crops and by means of the manure produced by the dairy herd. They maintain soil fertility. 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 counter-balanced by the rotation of crops, good drainage, the addition of ground lime stone, and good Little Loss of Fertility deep tillage in preparing the seed bed. For every hundred bushels of corn at the price of fifty cents a bushel, there is $15 worth of fertility taken from the soil so that the net profit on a hundred bushels of corn, exclusive of labor and marketing costs, is only .135. A ton of butter fat at the present market price is worth about $600. Selling butter fat alone from the farm, the skimmed milk being used for feeding purposes, there is less than fifty cents' worth of fertility taken from the soil for every ton of butter. Exclusive of labor and marketing costs, here is a net profit of $599.50. A cream separator and dairy herd provide a regular income for the farmer and furthers economy and thrift by keeping his accounts balanced monthly instead of annually. Butter fat sells at a good price the year round. It is taken to market three or four A Steady Income times a week and a check for payment in full is received liy the farmer at the end of every week, or at the most, the end of every month. The dairy business is a cash business and the farmer can buy for cash, thereby lessening the cost of living preceptibly. The cream separator makes it possible for the farmer to market his crops at a great saving. The average dairy cow will convert three tons of hay and one ton of grain into 300 pounds of butter fat in aliout 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. Without considering the loss of fertility by selling the crops direct, the net profit of the transaction is only $36. The 300 pounds of butter fat is worth at the present market price about $90. The cost of getting this quantity of butter fat to market is estimated by reliable authorities as under $4. The loss of fertility in this amount of butter fat is practically nothing, being less than eight cents. The net profit on the transaction is $86 — $50 more by con- verting the hay and grain into butter — a difference in favor of the cream separator and the dairy cow that is worth while to any farmer. Value of Butter Fat ■I M^ Illllllllll III llllllllllll iA IIIIMIMll III lllllllllllll iiiiiiiiiiiiiiiiiiiiniiiiiii ■iiiiiaii iiiiii iiii riiiiTiTii iii iii iir H) M < ) J Primrose cream separator No. 2. Guaranteed separating capacity 450 pounds or 52.2 gallons of milk per hour. The No. 1 is the smallest of the Primrose line. It has a guaranteed separating capacity of 350 pounds or 40.6 gallons of milk per hour. 1 IIIJIIII H3I 1 riTTniiiiii rni IMIIIIIIIIII LIP mill TTTTTTTTT Hill Q lllll lllllllllll TTTTTTTTTTT Primrose Simple and Efficient The Primrose The One-adjustment Cream Separator The Primrose cream separator is a realization of perfect separator construction. The process of construction by which this separator has been built up has been slow. The length of time required, however, only insures its simplicity, its efficiency, and its completeness. We can all remember the first, crude, noisy, chugging affair tliat we first saw and termed an automobile. It attracted considerable attention — couldn't help it on account of the noise made. There wasn't much enthusiasm wasted on it. Note the change that has taken place in ten years. The automobile is now almost the equal of a Pullman in the luxury and ease of riding as well as the swiftness with which it covers the ground. Every person is its friend, everyone has a desire to possess an automobile. The perfecting of the cream separator has been just as sure, if slower. It has taken time only because of its limited appeal to one class of people and the education necessary for its development. The first crude separator, the separating device of which consisted entirely of a hollow bowl, did not offer a very great saving in time and labor. It was a start, however, in the right direction, and gradually separators were brought up to a state of efficiency where they were practical, and a money saver for the dairy farmer. It remained, however, for the I H C line of cream separators to demonstrate the high state of efficiency possible in such ma- chines. Cream separators, up to the advent of the I H C line, were machines of many gears requiring numerous adjustments to keep them in operating condition. After the skimming devices had been perfected, atten- tion was concentrated on the operating mechanism. Improvement after improvement was made, each one a decided advantage over other machines, and the Primrose, the one- adjustment cream separator, is the final result. By this expression "one adjustment cream separator" we mean that the many adjusting bearings, screws, and nuts common to other separators have been eliminated in the Prim- rose. In this separator it is necessary only to adjust the height of the bowl. This is the one-adjustment feature, and is required only in order to reduce friction antl have the bowl run evenly. The bowl spindle revolves on a hardened steel point. This point, with the high speed at which the bowl revolves, of course, will wear off slowly and will have to be raised occasionally a fraction of an inch in order that the bowl may properly deliver the milk and cream to their respective receptacles and to retain its perfect balance. The operating mechanism of the one-adjustment cream sep- arator consists of only four parts. The spiral jiinion is supported at either end by phosphor bronze bearings which are firmly seated in the frame. The spiral pinion is constantly held in place and keeps the spiral gear continually in mesh with the bowl sjiindh". Other separators of many bearings and gears require constant watching and adjusting of their numerous gears and bearings. The Primrose operates almost noiselessly. Friction is reduced to the minimum. The bowl runs smoothly, insuring full skinmiing capacity under all conditions. It is a separator that will save you money and give you years of service at small expense. Only Four Parts in Operating Mechanism iiiiimiijuji||iiiiiiiiiii. liJiMBilfli rf The Primrose Cream Separator in the Making High Grade Workmanship Insures Perfect Construction The Primrose embotlies the latest practical ideas for cream separators. The parts have been carefully worked out, each doing its share in making the Primrose a valuable cream separator to the dairy farmer. In the Primrose the designer avoided all complicated construction. He made the operating mechanism a simple, direct drive — one which needs no adjustment. He con- structed the frame so that it supports the driving gears without friction, keeping them constantly in alignment and working in perfect mesh. The construction of the Primrose has been the work of many months duration. A corps of cream separator experts assisted the chief designer in working out the ideas in the experimental department and laboratory at the manufacturing plant. Every part of the Primrose cream separator from the bowl and frame to the smallest pin and screw is manufactured in one large I H C plant. The men making the various parts are not only experienced workmen; they are mechanics, working in the Manufactured in One Large Plant Rigid Inspection best surroundings and under the most favorable conditions possible in a factory. Stringent inspection is the law necessary for the making and maintaining of the high standards in Primrose cream separator construction. All separators must pass a standard rating so that the farmer may be sure that the separator he purchases is as good as it can be made. Experience has proved that it is not sufficient that the best materials be bought, the most modern equipment provided, the highest standards of workmanship adopted, and the most capable men employed. Together with these, high grade cream separator con- struction demands 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 inspec- tion is constantly conducted in the manufacture of the Primrose cream separator. The parts are inspected by men whose only duty it is to see that they are perfect before being forwarded to the assembling room. In the assembling room they come under the closest 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 Primrose cream separators are put on the testing floor. Here they undergo the most rigid test it is possible to give a scixirator; the bowls must be perfectly balanced and adjusted; the driving gears perfectly aligned and meshing properly; the spindle driving gear adjusted until it meshes exactly in the center of the bowl spindle; the splash oiling systems must be working properly ; the separators must run noiselessly. Finally, they must separate so thoroughly that only a drop or two of cream is left in every gallon of milk skimmed. Everything about the separators must be up to standard, before they are allowed to go to the shipping room with the chief inspector's O. K. attached. Thoroughly Tested yi illlillllllliiiil mrmTT lllirTTTTTTT jjlaiiMiiiiiiii— ■ miu lllllll II iiiin 1 C- "nil lllllll iriliiiiiiiiiiil fril The Separation of the Milk and Cream in the Primrose Bowl It is a well known fact that gravity is the force which causes the separation of cream and milk when standing in a vessel. The fat globules which constitute the cream or butter fat are much lighter than the milk, and gravity takes the milk to the bottom of the vessel, displacing the fat globules which were originally scattered throughout the milk and forcing them to rise to the top, where they gather in a compact body on the surface of the milk and form the cream. The principle of gravity was readily recognized by the inventor of the cream separator, and upon this principle was based his idea for the separation of milk by mechanical power. To make the separator more practical, however, centrifugal force was adopted instead of the force of gravity. It is practically the same force, excepting that centrifugal force in the separator bowl exerts itself along a horizontal plane instead of a vertical one as does gravity. To more clearly understand the principle of centrifugal force, and also to learn the exact action of milk in a separator Ijowl, take a vessel partly filled with milk and spin it rapidly. The milk climbs up the sides of the vessel and becomes shallow in the center. Centrifugal force is causing the milk to do this. If the vessel were co\-ered so that the milk could not run out 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 particles, 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 these would be found on the inside of the wall of liquid. Now place within this vessel a device or two which will compel the cream to follow a certain channel to the outside, and the skim milk to follow a certain channel to the outside, and the principle of the cream separator bowl is completed. The problem which has confronted cream separator designers from the beginning has been to construct a bowl which would allow a sufficient skim.ming surface to skim the milk perfectly and at the same time have the bowl small enough for convenient handling, and yet strong enough to stand the tre- mendous pressure put upon it by the speed at which it is necessary to run. Years of effort, planning, and careful testing Principle of Centrifugal Force Problem of Bowl Construction have evolved the Primrose cream separator bowl, which embodies these essential features, and is recognized as the most efficient and perfect skimming bowl on the market. The interior device of the bowl consists of the disks and the tubular milk feeding shaft. It means an increase m the durability of the entire separator. This is due to the fact that when the milk is divided into thin layers or sheets, a thorough separation can be ac- complished with a minimum amount of centrifugal force. The less centrifugal force required, the slower can be the speed at which the operating mechanism of the b(jwl must run. A machine running at a comparatively low speed will be much more durable than a machine running at nearly twice that speed. For this reason the Primrose cream separa- tor bowl is superior to other types of bowls. =iJ=: ■iiiiiiiiicaii iiiiiii i in miiiiiii TTTtIIiiiiTTTmTTTTTTTI li fi The interior device provides a large skimming surface and chan- nels for the whole milk, cream and skimmed milk to follow. White pointed arrows indicate whole milk; all white arrows, skimmed milk; and black arrows cream. U^i... A sectional cut of the Primrose bowl. The space between the disks is uniform. The rubber ring rests on a special shoulder, effectually sealing the bowl. The spindle head is above the center and the greatest weight of the bowl. a==E i-i iiMiiiiiiiii im TTTTTTTlllll i II iiiiiiiiii iiiiiiiiiii' miiiiiiiiiiiiifliii Tbc buwl Idi'king nut Tubular milk feedins shaft with disks The bowl shell drawn from steel in position Construction of the Primrose Bowl The Primrose l)o\vl is made entirely of steel. It consists of three parts — a steel hood or shell, which forms the top and outer wall of the bowl; the interior device, consisting of the disks and tubular milk feeding shaft; and a small nut for locking the hood or bowl shell in place. This construction makes the Primrose bowl extremely strong and durable and at the same time light. The spindle sets up well into the center of the bowl. Due to its shape, the greatest weight of the bowl is thus below its central point and the head of the spindle. This con- struction balances the bowl accurately, enabling it to run evenly and practically free from vibrations. From this construction also is insured the closest skimming and a full capacity. The bowl, free of the spindle, is much more convenient to handle and to clean. It is not necessary to remove the spindle from the machine, and this saves jamming of the spindle point in putting the bowl back into the separator. The bowl shell, pressed into shape from heavy steel, sets down over the disks on to the lower shoulder of the base. To prevent milk leaking from the bowl, a rubber ring is placed on the second shoulder of the base. The bowl shell fits snuggly against this rubber ring, but does not set on it; nor is the rubber ring subjected to the twisting pressure or wear when the bowl is taken apart — the bowl shell simply lifts off. 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. Bowl leakage does not annoy the owner of the Primrose cream separator. tF="51 11 10 LP iiiiiiiiiiiiiMiiiMmiiir [whole MILK WHOLE MILK CREAM The skimming nrid of the Primrose disks Note tbat the separation is practically completed on the upper third of the disk The steel disks or the Primrose 'ihe cream assists show plainly The Skimming Field on the Primrose Disks Three Special Cream Assists Insure Perfect Work On the Primrose disks 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 free cream zone provided by the tubular milk feeding shaft. This movement is hastened by the three cream assists which are located at the top edge of the disks and midway between the wings of the tubular milk feeding shaft. These three assists together with the tubular shaft wings make six cream gatherers in the Primrose interior device for skimming — just double the number to be found in other separators. The small cream or butter fat particles not immediately forced into the cream zone enter the skimming field of the disks and gradually are separated from the milk, finding their way up to the cream zone. The cream assists have 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 forced quickly into the free cream zone. The Primrose disks provide a greater skimming surface than is found in other bowls. There are 27>8 cubic inches of skimming surface against 17/ J cul)ic inches common to most disks. The disks of the Primrose are made of drawn sheet steel. They ring like bells. They are given the most durable plating of tin possible. These disks are very strong and durable. The top disk is of special design, its purpose being to act as a dividing wall between the cream and skimmed milk. 11 im^ iiiiiiiiiiinm I TTTTTTTTTT lili TTTTTTTTT nymiiiiiimj Jill at III" lllllllllllllllH L|i The tubular milk feeding shaft supports the disks, feeds the whole milk to the disks, provides 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 Steel Forging The Free Cream Zone is Between the Wings The milk feeding shaft of the Primrose is a carefully machined steel forging heavily tinned with three wings which project at right angles to the outer surface. The milk is fed from the shaft to the disks through three openings directly in front of the wings and extending the whole length of the wings. These openings and wings are so designed that they offer the least possible resistance to the milk and distribute it uniformly to all 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 and move at once into the free cream zone, churning and breaking of the cream or butter fat par- ticles is a thing unknown in the Primrose bowl. The free cream zone feature of the Primrose bowl is also another reason for the ability of the Primrose to separate dense cream with ease and thorough satisfaction to the owner. The tubular milk feeding shaft also forms the base of the bowl. The shoulders on which rest the bowl shell and rubber ring, show plainly in the cut. 12 IIIIIIIIIM II 1 INI ►i 1 mil III liiiiiiiiiin llllllllllll TTTTTTTTTTTT iiymiiiiiiim Jiill Q iiiir iiiii ii i ii i in M The cream regulating screw controls the density of the cream. In the Primrose bowl it is located in the skimmed milk outlet. The flow of cream from the bowl is not retarded. The Screw for Regulating the Density of Cream The purpose of the cream screw is to make the density of the cream optional with the operator of the separator. The density or tliickness of the cream is gotten by forcing skimmed milk into the cream or by keeping it out. Practically all farmers prefer to have a rich, dense cream. In the first place, the cream keeps better, as the bacteria causing sour milk and cream largely remain in the milk, and a dense cream contains but very little milk; secondly, a dense cream will bring a much better price since it makes a better butter. In the majority of separators the cream screw is located in the cream outlet, and in the regulating of it, particularly for a dense cream, there is grave danger of choking back and losing a considerable quantity of the cream. The designers of the Primrose arranged for a full flow of cream from the bowl. If a dense cream is wanted the screw is turned out allowing a full flow of skimmed milk to pass out of its respective channel, and the pure cream, as it is separated in the bowl, to pass out of its respective channel. This construction is possible only in a bowl like the Primrose, in which the interior device, the disks and tubular milk feeding shaft insure a thorough skimming and provide channels in which the cream and the skimmed milk may travel without interference from each other or from the whole milk entering the bowl. The principle of regulating the density of the cream by placing the cream screw in the skimmed milk outlet is practical in every way. If a separator bowl skims as it should it will deliver only pure cream into the cream center. If the outlet from this cream center is partly choked, it stands to reason that a portion of the cream will be unable to pass out through the cream channel and will, therefore, be forced back and intermingled with the skimmed milk. This is exactly what happens when the cream regulating screw is placed in the cream outlet. The opposite is exactly true when the cream regulating screw is located in the skimmed milk outlet. The cream as it is separated in the Primrose bowl is as dense as it can be secured, because only the cream reaches the cream center. If a thinner cream is desired, by adjusting the screw in the skimmed milk outlet a thin edge of the skimmed milk can be forced into the cream center, and this adjustment will secure for the operator a less dense cream. From the Primrose bowl the operator is assured that he is receiving every particle of cream that was contained in the milk. 13 I njiiiM] II i i iiii iiiin iTiir nil y [J-L|i|ii|jii ■■ r mm mim iiiiiiiiiiiii ^ea i ■ 'fHTlmlnml liii iiiiiiiiiiii p A one-piece tool steel spindle The spiral is accurately machined The hiinl spur is an extension of the spindle The Primrose bowl i^ runipait and convenient to handle Greatest Weight of Bowl Below Center The fact that the greatest weight of the Primrose bowl is below its center malies for its complete efficiency. The principle of the Primrose bowl is similar to a small cone-shaped dish or water basin inverted and whirled on the end of a stick or the finger. The dish or basin, though light, will retain its balance very well. The Primrose bowl is seated on the spindle in exactly such a position, the greatest weight coming below the head of the spindle. The cone-shaped top and the straight sides accentuate this construction, balancing the bowl perfectly and enabling it to run at a high speed with a smooth vibrationless motion. The One-Piece Bowl Spindle There is every advantage in having a separator which runs its bowl with a one-piece spindle separate from the bowl. This construction means ease in handling and cleaning the bowl. It eliminates the danger of jamming the spindle points and bearings and thus throwing the bowl out of balance. The one-piece si)indle in the Primrose is made of tool steel carefully machined. It is short and about one inch in diameter. Its large diameter permits of a perfect fit in the bowl and a perfect balancing of the bowl. The round spur on the upper end is a part of the spindle itself — not seated in — and comes in contact with a flange in the bowl as the machine is started. When the bowl is put into the separator it comes to its place at once. There is no fitting to a socket in the Primrose bowl, and there is no sudden drop of the bowl. The spiral grooves on the spindle catch oil from the constant spray being thrown over the spindle and carry it up into the neck bearing. The bearing is oiled perfectly. 14 Illlllllllll llll iiiiiiiiiiiniiii UUJJ iiimiiiii iiiniiiiii' liiiiiMiiiiii— iiiiiiiiiiij|iiiijiiiiiiiiiii IlillllillnlTmliiMiiniii i The spiral pinion hearings All bearings are cut from solid bars of phosphor bronze, (he best wear resistingmetal known to science The lower spindle bearing. It contains a steel point, on which the steel point In the bowl spindle revolves / The upper spindle bearing keeps the bowl properly bal- anced. It is compact, and does not require adjustment Phosphor Bronze Bearings Used Throughout Phosphor bronze bearhags were chosen for the Primrose cream separators because they are the smoothest and densest anti-friction bearings that can be used. Phosphor bronze is a composition of copper, tin, and phosphorus, coml^ned in the riglit proportion to produce a metal that is remarlvably clo.se grained and smooth. The ln^arings are cut from solid bars of this metal, and are screwed or set into the frame. Thus it is easy to remove them and replace them when worn. The advantage of phosphor bronze bearings lies in the fact that they do not cut or wear the expensive shafts and spindles that move in them. While these bearings are very hard and wear-resisting, they are not as hard as the steel parts that move in them. The bear- ings sustain the burden of wear, and the more expensive parts of the separator are not injured. Importance of Upper Spindle Bearing The work of the upper spindle bearing is to hold the bowl in proper balance. The bearing is made up of three parts, the phosphor bronze wearing part, a strong steel spring, and a washer made of Bessemer steel. The phosphor bronze wearing part of the bearing is held in the center of the spring, the steel washer fitting over the top of both. The spring is so constructed that the motion of the bowl is absorbed by it, and the bowl is thus permitted to revolve free from vibrations. The upper spindle bearing is oiled in two ways. First, from the oil cup which is used to flush out the bearing when the separator is first started, and from the splash oiling system. iPi 15 wA 1 ^ = — LJ~= %-i =F^ O <-+-< — — CD 1 You Could Hop earn Separator ^ \ A H ci » rimrose is All or Want in — 1 [-^ ^ ^ ^ -3o ER Rl lAL S S TH LY ON C E. D NED O S IN HJ U _l 1- 0.^55 m LJ < U OCK jir 10 in 11.J ^OKQcn/ ' >- 1 111 o' C < 1- s STEEL H BOWL IN SPIN- ARING < _i a. on. 0< ,„cni-u y f- >- D ENED WHIG ONE N BE uiy o _ - a z (/I iij PIRAL G IL FRO ILING S PPERSP < OliJ z lu,>0 5 lu -1 (n003 1-0.11:0 Q> Z LJ tc < Q >- -1 < U ^ _) U Qj ID-iU < in ^di (U en O E o . 1-H • ^^ »^ ti ^ 9. (L> o; ti -£< C/^ 4-> (U p 2 2 c^ ^ c.ti H^ j_, 3 Bl bJD ?^ C O .1—1 H-H ^■M^ • ^H o ?. c^ -^ h cTd CJ i2 ^ aO CO o cu ^ x: • -^ # The Operating Mechanism of the Primrose Cream Separator The operating mechanism of the Primrose is as simple as is possitjie to construct such parts and secure motion. It is as adequate as it is simple. There are onl.y four parts to the driving mechanism, two gears, the spiral jiinion and worm spindle. More parts are not needed and would only cause useless friction and hard running. It is always the most difficult task to construct a simple and efficient mechanism. Thus it is that a machine is usually a crude, cumbersome affair of many parts when first put out. As its advantages are realized, much thought, experimenting and testing is devoted to it until in time many parts are eliminated, the machine is simplified and at the same time becomes a better machine, easier to take care of, more efficient and more durable. Simplicity, therefore, is the work of evolution. The simple operating mechanism of a cream separator has been coming for many years. Each year saw an imorovement over previous years until the operating mechanism of the Primrose was designed. This mechan- ism is constructed on correct mechanical i)rinciples, and is as simple as these principles will warrant. That friction and cutting be reduced to a minimum, two metals of the same kind should not come in contact, particularly when there are gears involved. In the Primrose this essential feature is observed. The main gear is made of semi-steel, a hard wearing metal but softer than steel. This results in the largest gear being of substantial construction but light in weiglit. The spiral pinion is of tool steel. The spindle drive gear, upon which comes the greatest wear and tension, is made of phosphor bronze, a hard, dense metal — the best wear resisting metal known. The worm spindle is also of tool steel. Every part is carefully built and tested, and must come up to standard before be- ing allowed to go into the machine. A spiral cut spindle gear has every advantage over a worm gear and in exact proportion a cream separator equipped with a spiral spindle gear has every advantage over a separator equipped with a worm spindle gear. It is impossible for a spiral gear to get out of mesh, unless entirely removed from the spindle. A worm gear must at all times be adjusted exactly on the center of the spindle or it does not mesh properly, causing severe cutting and binding and a consequent hard running of the separator. Moreover, A Correct Mechanical Principle Advantage of a Spiral Cut Spindle Gear the worm gear requires constant watching and adjusting. In the Primrose this disadvantage is overcome in two ways. The gear is spiral cut, which insures freedom from improper meshing and cutting. The pinion on which this gear is supported is itself supported by the phosj^hor iDronze bushings, firmly seated in the frame. It is never necessary to adjust the spindle gear in the Primrose. It cannot get out of mesh. It is put in the proper place in its relation to the spindle and kept there. The only adjusting feature necessary on this operating mechanism, as can readily be seen from the illustration, is the raising or lowering of the bowl spindle. The simplicity of separator construction is certainly exemplified in the Primrose. The proper speed of the bowl is secured easily and without undue strain on any part of the operating mechanism. ILf rii ^m 18 Illllllllllllllll 1^ lllll llllllll llllllllll iffliliiiiiiiiiiiiiiiiiiiiiiiiicaii iiiiiiiiniiiimiiiiiiiin Lp m The operating parts of the Primrose are simple, but highly efficient. Power is transmitted directly to the bowl. 19 lijIliiiliiMiiiiillMIMiBie m The Splash Oiling System in the Primrose Oils All Bearings and Gears Perfectly The secret of the easy running of the Primrose lies largely in its splendid splash oiling system. There is not a bearing, there is not a gear in the entire machine that is not sprayed constantly by oil when the separator is in motion. A separator may be perfect in every other respect, but lacking adequate oiling facilities, its service will be short lived. A feature which accentuates the splendid splash oiling system in the Primrose cream separator is the compact housing of the gears in one chamber. The lower part of this chamber is constructed to form an oil receptacle. The spindle gear runs through the oil and sprays the oil over all of the other gears and the bearings. The spray of oil starts with the first movement of the gears and continues constantly until the separator is .stopped. In the Primrose the part of the spindle entering the upper bearing is provided with spiral grooves which catch the oil as it is thrown up by the gears and keeps this bearing running in a perfect bath of oil during the entire time the machine is in motion. A new supply of oil can be furnished at each run by either filling the oil cup which drains over and thoroughly lubricates and washes out the upper spindle bearing, or by removing the plate on the back side of the frame and pouring the oil directly into the oil chamber. The old oil is drained out by means of the drain cock, which is placed at the lowest point in the oil chamber. The Primrose 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 because of insufficient lubrication. The splash oil system reduces the wearing and cut- ting of the gears to a minimum. A special feature on the Primrose is the 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 cham- lier. It only takes a glance to tell him this story. On other separators, to be certain that there is a sufficient quan- tity of oil, it is necessary to pour in oil until the overflow tube starts to run. A considerable quantity of oil is thus wasted, and there is always the inclin- ation to "guess that there is enough." In the Primrose separator the glass is so placed that when the oil half covers the glass it is just at the level of the overflow tube. There is no waste of the oil, and no guess work about a sufficient quantity to properly lubri- cate the machine. ^iMt^l^fJi^ ir iW^^; The gauge oil glass shows the operator at a glanee the exact quantity of oil in the oil chamber fl P=l SJ=T 20 IIIIIIIIIHJ III iniiiiiiMij isi 1 1 II in Ml IIIMIIINIll IP jcjl inniiiiiniiimiiiiiiiiiiij ll ll lll il l ll limll llll lll lin The oil chamber and the gear housing chamber are one. The spindle gear throws a fine spray of oil over every bearing and gear in the separa- tor continuously while in motion. IP 21 miiiiiiiiij iiiiiiiiiiiiiii 5i mTiiiiiiii mi'iiniiiiiin ■liiiiitiilliBil iiiiiiiiiiiiiicaiic: i The friction chitch in place in the main drive gear. It grips whe 1 the crank is moved half an inch. A Reliable Friction Clutch an Essential Feature It is clangfrou.s to attempt to stop a separator bowl revolving at full speed. It is also dangerous to have the handle flying around after the operator has released it. Therefore, it is very essential to have a reliable friction clutch, one that can be depended upon to work at all times. The friction clutch in the Primrose cream separator is one that has never failed to work. It is constructed on the principle of a clutch in a traction engine. The clutch consists of two steel pawls, a hardened steel split ring, and a clutch hub. The steel pawls and the hardened steel split ring are located in the main drive gear. 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 gear within which it is seated. When the power is removed from the shaft the pawls become idle, allowing the split- ring to come together, releasing its clutch on the drive gear. The great advantage of the Primrose clutch is that it acts instantly. The instant power is applied the clutch responds effectively. Also the moment that the power is stopped the clutch releases. There is no flying around of the handle when the operator releases it. Attempting to stop the bowl is not only dangerous but works injury to the bowl and its skimming efficiency. Applying a brake of any kind wears the bowl and tends to throw it out of balance. A bowl should be allowed to run down. The friction clutch on the Prim- rose makes this possible without any inconvenience or possible injury to the operator. The Primrose 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 that 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. M^ 22 JJJJ iiiiMU lllllllliMlNIll P i The Supply Can Tbe supply can is pressed from u Hal piece of sheet steel The faucet is entirely in tbe can, and does not interfere in setting tbe can on a flat surface The sujjply can of the Primrose is stamped out of a single piece of metal and has no seams or crevices in which dirt or milk can collect. The top and bottom edges are strongly reinforced to prevent their becoming damaged. It is an anti-splash supply can. Milk will not readily splash out when the can is being filled. The faucet is in the supply can. The lower end of the faucet does not extend below the bottom, and hence the supply can may be set on the table or any flat surface without the faucet being pushed out of place. This en- ables one to use the supply can for washing parts of the bowl, or it can be set any place with milk in it. The can drains to the faucet. The flow of milk to the bowl is full until every drop is gone. The Covers and Milk Regulating Float The covers are deep, with the spouts wide throughout their entire length. This gives the milk and cream plenty of room to recover quickly from the force of the bowl speed permitting the milk and cream to flow out with very little foaming. These covers are free from corners or crevices in which milk can collect. This insures perfect cleaning of the covers and a product free from contamination from sour milk within the covers. The ends of the spouts are turned down in such a maimer that the cream and milk can be de- livered into cans which have very small openings without any of the milk or cream being spilled on the floor. The automatic regulating milk float is located in the top of the covers and just below the faucet of the supply can. It completely eliminates the danger of milk being delivered to the bowl too fast. It is alike on both sides. It is impossible for the operator to put this float in wrong, and Large covers and spouts provide abundance of room for the cream and milk 111 to spend tbeir force after leaving tbe bowl. Foaming is practically eliminated overflow the bowl. W 23 Illllllllllll III lllllllllllll |'!a| 1 lliiiiliiiiilltlll mjM ^ Mil Miliiiiiiiiiin m A large opening in (lie hack of the frame makes the gears and oil chamber easily accessible The Primrose Frame The frame of the Primrose cream separator is cast from carefully selected and tested iron. The frame provides the best possible support for the working parts, and protects them from dirt and grit. A removable cover is provided on the back side of the frame through which the oil bath chamber is reached and through which kerosene or gasoline may be poured for the cleaning of the gears. It is never necessary to remove the gears when they are to be cleaned. The frame is in two parts, the gear and bowl chamber part, and the stool. Should an accident befall either part, it would not necessitate the purchase of an entirely new frame, but only of the part damaged. This is an advantage which any cream separator user will appreciate. The gear and bowl chambers houses these parts perfectly, and particularly holds the liowl in such a position that it is strongly braced from every direction. This construction keeps the bowl in balance, since the resisting power from each direction is the same, and prevents the bowl from moving out of its place as a rapidly revolving object like a separa- tor bowl has a tendency to do. The stool is of a sanitary type, which permits of the cleaning of the floor around and under it. Also in the stool is a catch basin for the oil from the overflow tube and the drainage cock. By a little care in emptying this catch basin the oil is prevented from getting on the floor. @i=a 24 IliJiliilliMiiiliWi IIIIMIIIIMIMIIIIII NNNilllllTTilllllllllllll Push the brusb right up through the center of the disks. The bristles work in between the disks, taking out ail the milk particles If it is desired to wash the disks separately, slip each one over on the handle of the bolder, as they are washed. The disks are thus kept In the proper rotation for fitting back on the milk feeding shaft Wash the Bowl Parts and Tinware in the Supply Can Tlie Primrose is a Perfectly Sanitary Cream Separator There is no part of the Primrose which cannot be thoroughly cleaned either inside or out. The frame is carefully painted. It can be wiped down in a moment of time with a damp cloth, and will then always be in a perfectly sanitary condition. The washing and thorough cleaning of the Primrose cream separator is the work of only a few minutes. No brush, pan, or other receptacle aside from those furnished regularly with the separator, is needed to wash it. When through separating, set the supply can on a jar or stool and wash the bowl parts and tinware in it. The above illustrations show how easy it is to wash the disks. They are removed from the tubular milk feeding shaft onto 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 scalding water, and hang them on the frame of the separator by means of the holder. In a moment's time they will be thoroughly dry and perfectly clean. If it is desired to separate the disks and brush each one individually, it is a simple matter with the Primrose disks. The disk holder is made especially for such 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 them from the holder, and therefore are in their regular order, ready to be put back as one piece onto the tubular milk feeding shaft. The Primrose is complete in and of itself, thoroughly sanitary, and easy to keep in that condition three-hmidred and sixty-five days in a 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 dirt. 25 W Illlllllllll nil nniiiiiiiii lall 1 iiii IIIMIIIIIIII jililiiiiiiMiMf iiy iiiiiHiiinj mil m IIMI IIIIINiIIIIIiimTIIIIIIIIIH Lp m The Primrose can be operated at low cost with a small engine The engine saves lime and labiir, and keeps the separator operating rontinuoiisly at its full capacity Power Operation Without Bowl Vibration The "Impossible" Attained The dairy farmer is awake to tlie fact that the gasoline engine is the cheapest form of power practical to the farm. By moans of a power equii)inent this economical power has been successfully adapted to the Primrose cream separator. The engine is belted directly to the separator through the medium of a friction clutch pulley an idler pulley attachment and the reducing gear on the engine. The friction pulley allows tlie separator to be startetl at a low speed and gradually increased to full speed, while the engine, of course, is making full speed from the start. The idler pulley which runs on the drive side of the belt, alisorbs the shocks of the engine explosions, permitting the separator to run free from viljrations. The reducing gear on the engine permits of the proper speed for the separator. In this manner the gro^atest difficulty to the successful adapting of the gasoline engine to the cream separator has been overcome. The shocks of the explosions of the engine, as well as the usual vibration resulting from the natural speed of the engine reaching the separator, have prevented a successful adaptation up to a recent period. These vibrations, in reaching the separator, affect the balance of the bowl, causing it to run roughly, resulting in poor skimming and a considerable loss of butter fat. In adtlition, the bearings soon become rough and the bowl will become unbalanced and practically useless. In the outfit shown the vibration feature is practically eliminated, at least to such an extent that the bowl is no more affected by vilirations than if the separator was being operated by hand power. 26 1 liiiiiiiiiiiiii— ■ jiiiiMiinii iiiiiiniiiiiiiii \ i'M 1 1*1111111111111' L|p m The engine shown is a one-horse power hopper-cooled engine. It will run a cream separator better than a dairyman can, for it will maintain a uniform speed from the begin- ning to the end of the run. It will do the skimming at the cost of a few cents, 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 them more economically than any other form of power it is possilile to obtain. There are so many uses to which a small engine of this kind can be adapted, that it is almost impossible to enumerate them. The outfit is practical in every sense of the word, and is a sure profit builder to the dairyman. Description of the Power Equipment Aside from the improvements in the skim- ming facilities of the Primrose cream sepa- rator, no improvement means more to the dairy farmer than the power equipment on this separator. It consists of a friction clutch pulley and two small belt pulleys attached to the frame of the separator, as shown in the illustration. The lower of two small belt pullies 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 arc al>sorbcd before reaching the separator by the idler pulley, or rather the coil spring, the idler pulley being the medium by which tlie vibrations reach the spring. The reducing gear shown on the inside of the left hand flywheel of the engine is the pulley from which the separator is driven. It is speeded 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 number of small machines. The engine is portal)le and can be easily moved for operating a machine in another Ijuilding. It takes but a moment to attach it to the separator. The dairyman can go about his other work while the skimming of the milk is taken care of l)y the engine. The reducing gear and the idler pulley attachment are sold as extras. 27 Tlie frktion dutch pullry and the idltr puUo attach- meut — makes possible sueoessful direct belting of the Priraruse (o an engine gjlili—IM iiiiiiiiiiij|ini|iiiiiiiiiii TTTTTTiTTTllmiTmTTTmT P 0^ c m xW The Primrose cream separator is a boom to the women who have the dairy room to talic care of It operates easily, and requires but little work and time to keep it clean The Primrose is an Easy Separator to Operate The durability and efficiency of the Primrose has not been lessened to make the separator easy running. On the other hand, these essential features have l,cen increased by the use of phosphor bronze bushings, and at the same time the easy running feature of the separator has been realized. You can verify our statement by going to the I H C dealer in your town and have him demonstrate the Primrose. Run it yourself, take it apart and examine the inside. Re- member the separator your dealer has is a stock machine. Every machine turned out is no better or no poorer than the one the dealer shows you. They all must measure up to a standard before leaving the factory. L V. 28 l iiiiiiiiinj im I iiiiii rTTTTTTTTTT ifjiiiiif mill |iiii iiiiiiiiiiiii f lIlllillllnliTnillllilllllf Lp Cheap Pasture Furthers Spring Freshening Fall Freshening Versus Spring Freshening There has been much discussion upon the relative merits of winter and summer dairying. Each system has its favoralile 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 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 temperature 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 comparatively small, spring freshening of cows has its advantages, because as most of the feed is produced by past- ure the cows take advantage of it whan 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 midsunnner. On the other hand, spring calves are usually turned to past- ure 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 stunt- ed 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 cows 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." 29 Fall Calves Do Better iiBiiiiicai Lpl 111 The Necessity of Keeping Records of Dairy Cows By Prof. H. H. Kildee "Know Your Cows" is a stepping stone to success in the dairy business. Yet there are comparatively few farmers who realize the true significance of this statement or its proper application to conditions upon their own farms. It is a conservative statement to say that practically one-thiril of the cows now milked in the United States are kept at a loss. When one considers the high cost of feed and labor they realize that it is not good business policy to care for, feed and milk a cow for eight or ten months and then find that she is being paid for the privilege of her company. We know that there is a certain co-relation between the conformation of a cow and her productive ability so far as quality of milk is concerned but this cannot be measured definitely by external characteristics and there is no external characteristic which indicates the richness of the milk or the per cent of butter fat contained. It has been truly said that the inside of a cow is the darkest place on earth and that there- fore outward appearances are very deceitful. The only accurate method of determining the relative merits of the cows in a herd and thus make it possible to weed out the cows that do not return a profit, is to make use of the milk scale, the Babcock fat test Babcock Test Only Accurate Method and the feed record throughout the lactation period. The care, feed and management of a dairy cow has much to do with her production; however, there is great variation between individuals kept under the same conditions. Last year the best cow in our herd produced 20,81(j.2 lbs. of milk, 732.94 lbs. of butter fat and returned a net profit of $160.36 from sale of butter fat at creamery price, while the poorest cow kept in the same barn and fed the same feeds, although in smaller amounts, because of less capacity, produced but 2,931.2 lbs. of milk, 123.1 lbs. of butter fat and a profit of but 14.96. As evidence of the great variation which exists in the cows kept under farm conditions, I wish to call the reader's attention to graphic illustrations taken from Extension Bulletin No. 13 of the Iowa State College. This bulletin gives the report of the co-operative cow testing associations in Iowa for years 1910-12 inclusive. Net Profit Most Profitable Cow $12.5.00 Least Profitalile Cow Loss 25.92 Butter fat Most Profitable Cow 550.8 Lbs. Least Profitable Cow 75.1 Lbs. Cost of Feed Most Profitable Cow $47.46 Least Profitable Cow 47.10 The above charts show that the difference in net profits for one year between the most profitable and least profitable of the 2,950 cows was $150.92; in butter fat produced the difference was 475 lbs. and in cost of feed but 36 cents. The following recortls made by the herd of Peder Pedersen & Son in the Benson Cow Testing association in three consecutive years is especially interesting and valuable 1 i§I===L :i() jigiiiiiiiiiiiroiiiiiiiiiM^ ^p Lpjl How One Iowa Herd Improved Average Milk per Cow in this connection, as it shows what can be accomplished on the farm by keeping records, weeding out the poor cows and by proper feeding and management. Average Butter Fat per Cow 1911 1912 1913 Net Income per Cow Over Cost of Feed $22.12 54.22 53.96 106.30 75.00 144.00 5665 pounds 207.7 Largest Net Income Cow in Herd 7060 pounds 251.9 Largest Net Income Cow in Herd 9697.47 pounds 341.98 Two Largest Net Income Cows, each ...... The increase in production ami in the net returns for butter fat, after deducting the cost of feed in this herd in the course of three years is remarkable and was brought about by use of a pure bred sire, weeding out the inferior cows and giving the remaining ones better care and feed. This herd was made up of grades and a few pure bred Holsteins and the number of cows remained about the same during the three years reported. At the end of the first year it was found that 40 per cent of the cows were unprofitable. They were sent to the Ijutcher and their places in the herd taken by two year old heifers sired by a pure bred sire and out of common cows. The records at the end of the second year showed over 24 per cent increase in the cjuantity of milk and 26 per cent increase in amount of butter fat per cow. At the end of the second year 30 ])er cent of the cows were "weeded out" and their places taken by two year old grade heifers and one pure bred cow and one pure bred two year old heifer. The end of the third year's work showed that the average milk production had been increased over 71 per cent, the butter fat 60 per cent and the average net profit per cow increased from $22.12 to $75.00 or 239 per cent. , Dairy farmers desiring information relative to the organiza- Information from j tion of these co-operative testing associations should write to their gricu ura o ege g^^^g Agricultural College for bulletins and special directions — 1 pertaining to their organization. The' benefits of one of these Bulletins organizations are many and there is nothing that will do more to develop a dairy community. There are many benefits to be derived from testing the dairy herd. In fact these benefits are so far reaching that a dairy farmer must either keep records or else never expect to attain the greatest success in his work. A few of the many benefits may be mentioned as follows: 1. It puts the work on a business basis and arouses the farmer's interest in his cows and results in better care, feed and management. 2. It gives a basis for improvement as illustrated in the case of the Pedersen herd. By replacing the inferior animals with heifers, by a good pure bred sire and by employing better methods of feeding and management, the average production of the herd may soon be brought up to 350 lbs. of butter fat per cow and the profit per cow very materially increased. 3. It mcreases the selling price of all animals in the herd and all animals related to them. If i iPi 31 - J i ^ViV i V i ^V i V i V i Vi 'i V i V i Vi 'i V i Vr i V i' nV i'i V ri ^ ' iV i'ri 11 1 11 1 1 1 11 1 1 ! 11 1 n II 1 1 III n uJJJJJJJJJJJJJ , ^^^^|J,^| , ^^^^^ | ,^^ |, ^^Vl^^^^ |, ^^^ || ^^^^^^^^^^^^^^^^^^^^^ || ^^^^^^^^^^^^^^^^^^^^^ || ^^V l ^^^| ^VTV^ RAKES MOWERS TEDDERS SIDE DELIVERY RAKES SWEEP RAKES, 3INDERS*RCAPeRS PUSH MACHINES K i , 1 ^ vjAU A ', V A' l^^ii v,lAl|^u,MJ,|, ^ |, |,l A^^^^^u , vJJ , ^ |,|JJ,^VAV, vjiiii,'.'.'.'.'.'.'.'.'.','/]^ stackers ^/-s*.--^ DISK HARROWS ""- PEC TOOTH HARROWS SPRING TOOTH HARROWS CORN PLANTERS see.dc:rs LIME. C- FERTILIZER SOWERS BRANCH HOUSES INTERNATIONAL HARVESTER COMPANY OF AMERICA ABERDEEN. S D, ALBANY. N y ATLANTA. GA AUBURN. N Y AURORA. ILL BALTIMORE, MD BIRMINGHAM, ALA BISMARCK N D BOSTON. MASS BUFFALO N Y CEDAR FALLS lA CHARLOTTE, N C CINCINNATI OHIO CLEVELAND, OHIO COLUMBIA, S C COLUMBUS, OHIO CONCORDIA, KAN COUNCIL BLUFFS lA CRAWFORD. NEB DAVENPORT lA DENVER. COLO DES MOINES. lA DETROIT, MICH DUBUQUE. lA. EAST ST LOUIS. ILL EAU CLAIRE. WIS. ELMIRA, N Y. EVANSVILLE. IND FARGO. N. D FT DODGE lA FT. WAYNE, IND GRAND FORKS. N D. GRAND RAPIDS. MICH GREEN BAY WIS HARRISBURG PA HELENA, MONT HUTCHINSON, KAN INDIANAPOLIS. IND JACKSON. MICH JACKSONVILLE. FLA KANKAKEE. ILL KANSAS CITY MO KNOXVILLE. TENN LANSING, MICH LINCOLN, NEB LITTLE ROCK, ARK MADISON WIS MANKATO, MINN MASON CITY lA MEMPHIS TENN MILWAUKEE, WIS MINNEAPOLIS, MINN MINOT N D NASHVILLE TENN NEW ALBANY IND NEW ORLEANS, LA OGDENSBURG N Y OKLAHOMA CITY OKLA OMAHA. NEB PARKERSBURG. W VA PARSONS, KAN PEORIA, ILL PHILADELPHIA, PA PITTSBURGH, PA PORTLAND, ORE QUINCY. ILL RICHMOND. IND RICHMOND VA ROCKFORD. ILL ST CLOUDf MINN ST JOSEPH. MO ST LOUIS, MO SAGINAW. MICH SALINA. KAN SALT LAKE CITY UTAH SAN FRANCISCO. CAL SIOUX CITY lA SIOUX FALLS. S D SOUTH BEND IND SPOKANE. WASH SPRINGFIELD ILU SPRINGFIELD, MO TERRE HAUTE, IND TOLEDO OHIO TOPEKA. KAN. WATERTOWN, S D WICHITA KAN WINONA. MINN THRESHERS OIL TRACTORS :■ -■ :■ a OIL &-GAS CNGINES MANURE SPREADERS For catalogues or special information see 1 H C dealer or write nearest branch house . ' .'i ' i^^^^'. ' . ' .'. ' . ' . ' . ' .w,u, | ,|,M,^ | ,'lV| | . | |Ul', | .^ | ,^ | ,^^^',^^^^u,Vl^'l^ ' .^^^v. ^^^^M,^|,^^^^|,^^■ STALK CUTTERS CORN SHREDDERS CORN PICKERS m ^ \\\\w ^ \\w^m\\\\\\\\\w ^^^ ^^ ^^^^^ ^ ^ !r Sold by INTERNATIONAL HARVESTER COMPANY OF AMERICA ( Inc'iiixirateil ) CHICAGO USA For further information write International Harvester Company of America Chicago, III., or write our nearest branch house. ainiiHiuii»uiHiiiiiiHiii»iiiiiinMiiiniiMiHiii»iHii»iiHiiiiMiniMiniiiii[M»iiiiiiniuiiiiiNni»iMiii»itMiiiMiHniiiiiiiiiiiiHiii[iiiHiiiiiiMiiniuiinii[iiiuiMiniiiii»iiiiiiiii»ii» BRANCH HOUSES INTERNATIONAL HARVESTER COMPANY OF AMERICA HNCORPORATEOI niiii»iiiiiMtinMMiriinniiMiniiiiiiHniniiiniiMiriiiiiiiiniiiniiniiiiiiiiniiiiiiiiiiiniHiiiiiiiiiiiMiiiniMiiniirMiiiiiruiHiHiii[(inMMiiiiiiinirrirMtMiinniitiiiiinMnMiniiiiiiiiinnHniiii(i^ IllllilllllllllilllllllllillllllllllllllllllllllillllllWIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIlin^ aiinHiiiiiiniiM"H»iiiniuiMiHmiMiMiiiiiiiiiiiiuiiHiiiitinMniiiui»iiiiiiMiiiiiHniiniiiiiiiiiiiiiMniiiiiiiiiiiiiiiiiiiiiiiiiniiiiiHiiiiiiiiiiiiiHiHiiiHiiiiiiiiiiiiiiiiiiiiiH aberdeen. s o. albany. n y. Iatlanta. GA 'auburn. N. Y aurora, ill. baltimore. mo. birmingham. ala. bismarck. n. o. boston. mass buffalo. n y. CEDAR FALLS. lA. CHARLOTTE. N. C. CINCINNATI. OHIO CLEVELAND. OHIO COLUMBIA. S C COLUMBUS OHIO CONCORDIA. KAN COUNCIL BLUFFS. lA CRAWFORD. NEB. DAVENPORT. lA. DENVER. COLO OES MOINES. lA. DETROIT. MICH. DUBUOUE. lA. EAST ST. LOUIS. ILL. EAU CLAIRE. WIS. ELMIRA. N. Y EVANSVILLE. IND. FARGO. N D. FT DODGE. lA. FT WAYNE. IND. GRAND FORKS. N. D. GRAND RAPIDS. MICH GREEN SAY WIS. HARRISBURG. PA HELENA. MONT HUTCHINSON. KAN INDIANAPOLIS. IND. JACKSON. MICH. JACKSONVILLE. FLA. KANKAKEE. ILL. KANSAS CITY, MO KNOXVILLE. TENN. LANSi.N'C. f,»!CH. LINCOLN, NEB. LITTLE ROCK. ARK. MADISON. WIS. MANKATO. MINN. MASON CITY. lA. MEMPHIS. TENN. MILWAUKEE. WIS. MINNEAPOLIS. MINN. MINOT. N D. nashville. tenn. new albany. ind. new orleans. la. ogdensburg. n. y. oklahoma city.okla. omaha. neb. parkersburg. w va. parsons. kan. feoria. ill. philadelphia. pa Pittsburgh! pa portland. ore OUINCY. ItlL. RICHMOND. IND. RICHMOND. VA. ROCKFORD. ILL. ST. CLOUD. MINN. ST JOSEPH. MO. ST. LOUIS. MO. SAGINAW. MICH. SALINA. KAN. SALT LAKE CITY. UTAH SAN FRANCISCO. CAL. SIOUX CITY. lA. SIOUX FALLS. S. O. SOUTH BEND. IND. SPOKANE. WASH. SPRINGFIELD. ILL. SPRINGFIELD. MO. TERRE HAUTE. IND. TOLEDO. OHIO TOPEKA. KAN. WATERTOWN. S. D. WICHITA. KAN. WINONA, MINN. nili^ Jmm j | "i""""""""""""""'"""""""" MiiiiiiiMMHiiinMiiiiiiimniminiiiiimiiimiiroiiiiiiliiHiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHiiiiiiiliiiiiiiiiiiiiiiiliiiiiiiiiiiiiiiiiiiiililiiiiiiiiiillil HARVESTER PRESS