834 
THE RURAL NEW-YORKER 
T )I E SCIENCE OK F P: K I) I N G STOCK. 
Part X. 
Let us now review our work on this 
subject by taking up some of the ques¬ 
tions that have been sent in by our read¬ 
ers. Turn back to the tables of analyses 
and do a little figuring. We find lots of 
people sending in qpiestions that require 
only simple figuring with pencil and 
paper. They could do such work as that 
as well as we can. We would much pi-e- 
fer to have them send in their figures so 
that we can see that they understand 
what we have been talking about. Others 
w'ant an answer “in the next issue,” sure. 
They can .see how such a thing is some¬ 
times impossible. What we do is to 
answer the questions by groups—for in¬ 
stance, one answer is supposed to repre¬ 
sent several similar questions. If you 
see an answer to a question that nearly 
covers your case, you will understand 
that we expect you to supply just what is 
needed. We try to show the way clearly, 
and that is all we can do. Here is a typi¬ 
cal question : 
I keep Jerseys, and make them average 10 
<inartH per cow for six months. All were fresh 
milkers November!. 1 sell milk in New York, 
and average 6% cents i)er quart for the six months 
ending June 1. I make butter the rest of the sea¬ 
son. I feed each cow during the winter, 14 pounds 
of dry corn fodder, cut short, 6 pounds of hominy 
chop, si.x pounds of good bran, 12 pounds of man¬ 
gels, 14 pounds of hay, Timothy and clover mixed, 
each diiy. I keep them clean; the stable never 
freezes. I turn them out in good weather. No 
ensilage. a. b. w. 
Mahopac, N. Y. 
We find a good many feeders wdthout 
ensilage, and also many without clover 
hay. This man has roots for succulent 
food. Let’s see what his ration con¬ 
tains : 
Muscle- Fat- Pure Organic 
Pounds. makers, formers. Fat. Matter. 
14 corn fodder. 0.33 4.82 0.06 10.44 
6 hominy chop... 0.46 3.06 0.31 .‘>.33 
6 bran. 0.70 2.67 0.15 4.91 
12 mangels. .. 0.15 0.64 0.02 0.82 
14 mixed hay. 0.49 6.03 0.13 11.17 
Total. 2.13 17.22 0.67 32.67 
Now we must remember that the “stand¬ 
ard” ration for 1,000 pounds of cow con¬ 
tains 3 >-2 pounds of muscle-makers, 
pounds of fat-formers and 2-5 pound of 
pure fat with 35 pounds of organic mat¬ 
ter. i^ccording to that, these Jerseys 
are not fed as economically as they 
might be. Their food is too bulky, and 
contains too mtich of the fat-formers. 
They do not need 38 pounds of dry 
fodder. With 14 pounds of cut stalks, 
we think six or eight pounds of hay 
would be ample. As it is we believe a 
large part of the value of that hay is 
wasted because passed undigested to the 
manure pile. Another weak feature of 
that ration is that bran is the only food 
that is particularly strong in muscle- 
makers. The “hominy chop” contains 
much pure fat, but only little more than 
half as much muscle-makers as the bran. 
If this feeder would only feed half as 
much chop, and substitute 13^ pound 
each of linseed and cotton-seed meals, 
and leave out half of the hay, w^e think 
the ration would be better. Without 
prices, we cannot say how it would com¬ 
pare as to cost. The lessons here are— 
don’t feed too much dry fodder, and try 
not to depend on one grain for muscle- 
makers unless you have good pure clover 
hay. We think now almost any one can 
apply similar figures to their own cow’^ 
rations. 
Here is another little different prob¬ 
lem : 
The article on balanced rations in the last R. 
N.-Y., is worth moi-e to the average farmer than 
the paper costs for a year. He should paste the 
table in his hat and become as familiar with it as 
he is with the multiplication table. The most of 
the articles written, and addresses made at the 
farmers’ institutes, pass over the heads of the 
farmers who need instruction most; they are all 
right for the professor, but very much out of reach 
of the beginner. Rudiments first—A B C before X 
Y Z. Professional teachers (editors), should not 
forget that they were once at the bottom of the 
ladder. I have listened to addresses as attentively 
as I could ia the confusion, and all I could re¬ 
member was protein and carbohydrates for cow 
food. I am feeding my milch cows, daily, 30 
Iiounds of ensilage, 15 pounds of hay, 5 pounds of 
o.at straw-, 4 pounds of gluten meal, 4 pounds of 
spring bran, 3 pounds of cotton-seed meal. Can 
this proportion be improved? What is the best 
ration for dry cows .and heifers that are coming 
in soon, with hay and straw ? P. H. 
We are dwelling long on the elements of 
this subject, because we believe the A 
15 C is the most important part of it. 
We shall stick to it until any farmer of 
good brain will be forced to admit that 
it’s his own fault if he doesn’t see into it. 
I’hen we will drop it. Now figure from 
our table what this ration contains ; 
Muscle- 
Fat- 
Pure Organic 
Pounds. 
Makers. 
formers. 
fat. 
Matter. 
30 ensilage. 
... 0.36 
3.60 
0.1.59 
5.45 
15 hay. 
... 0..53 
6.47 
0.1.57 
11.97 
5 oat straw .... 
.. . 0.07 
2.13 
0.033 
4.25 
4 gluten me.al .. 
... 0.93 
2.03 
0.140 
3.60 
4 bran. 
... 0.46 
1.78 
0.100 
3.27 
3 cotton-seed meal 1.07 
0.66 
0.:340 
3.33 
Total. 
... 3.42 
16.67 
0.92 
31.87 
That nutritive ratio is not far out of the 
way, but do you think the cows can stand 
such heavy feeding for a long time ? The 
“balance” is about right—it is a ques¬ 
tion whether the cows can digest it all, 
or whether too much of it is passed as 
manure. You are not after the greatest 
w’cight that can be squeezed out of a 
cow regardless of cost, but you want the 
most milk for a dollar. We believe it will 
pay you to take one cow that is a fair 
representative, and feed her, say, 10 
pounds less hay and one pound less of 
both gluten and cotton-seed meal. The 
five pounds each of hay and straw will, 
we think, give dry fodder enough. You 
are feeding more gluten meal and cotton¬ 
seed meal than we would, but it may be 
all right since you feed ensilage. It 
woul d be bad busine.ss to feed that much 
heavy grain with dry food alone. For 
dry cows and heifers in calf, we would 
feed ensilage, five pounds each of hay 
and straw, and one to two pounds old- 
process linseed meal. 
Now this problem is a little different: 
I am making butter for a fancy hotel. I luive 
no silo. I have clover and Timothy h.ay, mixed, 
and nice oat str.aw. I can buy wheat bran for $19 
per ton, buckwheat middlings free from hulls, for 
$18, cotton-seed meal for $22, corn meal for $24 
and oil meal for $28. I would like to know how to 
combine some of the feeds, so as to make a per¬ 
fect ration for milk .and butter, .and how much to 
feed to a cow per pay. Of course I want as cheap 
a ration as I c.an get. c. l.. 
To produce ex Ira-good butter, no grain 
is better than corn meal ; and while it is 
the costliest grain at the prices named, 
we would use more or less of it. The 
buckwheat middlings are cheap food at 
the price, but they have the reputation 
of making light-colored and crumbly but¬ 
ter. Hran and oil meal are somewhat 
laxative, and are needed in such a ration 
where all the foods are dry. Go back to 
the table on page 78(5, and figure on this 
matter. Start with 12 or 15 pounds of 
hay and 5 pounds of straw. A grain ra¬ 
tion of 5 pounds corn meal, 3 of bran and 
\]4 each of old-process linseed and cot¬ 
ton-seed meals, would give you about 
what you want. That is theory, however. 
If we knew what you are feeding now, 
we could suggest changes far better than 
we can make an entirely theoretical ra¬ 
tion out of any given feeds. If we had 
the space, we would like to take up all 
the rations that have been sent in. This 
is impossible now, but we think the fig¬ 
uring already done will get you started 
at your own case. We hope, in time, to 
take them all up, but now we want 
you to read this note, because it bears 
upon that point made about the import¬ 
ance of feeding succulent or watery food: 
The lvalue of Succulence. 
In 110 article have I seen the least disparaging 
mention of succulence in the food, but I have thus 
far failed to see a satisfactory statement of 
wherein the value of succulence consists. Every 
farmer knows the effect of a good pasture after 
his cows have been on dry rations for months, 
and a great many likewise know the value of suc¬ 
culence provided in connection with dry food. One 
has not far to go to find men who believe that 
there is actually “ more milk ” in succulent food 
than in dry. This is another popular error. 
Primer Science has shown us the intricate man¬ 
ner in which food is converted into milk, etc.; the 
necessity of a certain amount of food for a certain 
amount of product; and the necessity of a certain 
proportion of chemical constituents to accomplish 
the desired end. Chemical analysis shows us, if 
we take Red clover for example, that about 3.5 
pounds of green clover contain only as much 
nutriment as one pound of hay made from the 
same clover after all the water has been expelled , 
by artificial means. Our best cured clover hay, | 
however, still contains about 15 per cent of w.ater, ! 
and we find, then, that one pound of good clover 
hay contains fully as much digestible nutriment 
in the shape of muscle-makers as 2 1-6 pounds of 
green clover. This should kill all preconceived 
notions th.at the latter “ contains ” more milk. As 
in some instances the results are so out of propor. 
tion to the .an.alytically ascertained feeding value, 
these notions have a seeming foundation, and we 
can only get at the root of the matter by consider¬ 
ing that there can be no product without adequate 
materials; that the transformation of these ma¬ 
terials into .an .-iltogether different product implies 
a chemical chiinge; that the cow’s organization 
is a well-equipped chemical laboratory, but that 
chemical changes can take place thoroughly only 
when the substance .acted upon is reduced to the 
finest degree of divisibility ; and that the ulti¬ 
matum of which physical powers ai-e capable is 
the reduction of the substance to molecules. 
We all know that pulverized sugar or s.ilt will 
dissolve more readily than coarse, and that 
I)lants will assimilate (only another word for 
dige.st) finely ground bone many times more re.ad- 
ily than they will the bones as they come from the 
slaughter house. Eva])orate the water from .a 
sliced ajjple, potato or turnip and you will per¬ 
ceive a considerable shrinkage, clearly demon¬ 
strating th.-tt the minute p.articles, or molecules, 
had been held in a sort of suspensio:i by the water, 
which also accounts for the compar.ative e.ase 
with which they are reduced to a pulp. Every 
farmer, i)i'obably, has noticed that green stuff 
putrefies or decomposes more readily than dx-y 
matter xxnder the same conditions, and that dry 
matter decoxnposes more i-eadily when mixed with 
gi-een than by itself. The same thing takes place 
when they ai-e “burned” together in the cow. In 
other words, green food promotes the digestion 
of the di’y, and digestion is what we want. 
We all know that a cow pi-efers succulent food 
and is determined to make the best of it by chew¬ 
ing and re-chewiixg it, much as you will make 
haste more slowly with a dainty morsel. When a 
cow gets both succulent and dry food, the two get 
mixed in her paunch and in her effort to get an¬ 
other taste of the succulent, she visibly contracts 
her sides xind p.aunch, and a portion of the mix¬ 
ture is forced into her mouth and together they 
get another grinding and admixture of digestive 
saliva. This process she continues until all is re¬ 
duced to a pxxlp, the particles of which the gastric 
juices are now in condition to tackle successfully. 
Tlie addition.al amoxxnt of re-chewing induced by 
the succulent food, does not add .any nutriment to 
the food, but it does to the cow, as more of the 
food has been rendered digestible ; whei-eas th.-it 
portion of the food which is forced into the fourth 
stomach in too coarse a condition for i-eady chem¬ 
ical transformation, is passed into the intestines 
and largely passed as manure. j. c. sengek. 
Pii&'rfIlanr0u.si ^rtrcvtiinn. 
Dr. PIERCE’S 
Golden Medical 
DISCOVERY 
Cures Ninety-eight per cent, of all 
cases of Consumption, in aii its 
Earlier Stages. 
Although by many believed to be incura¬ 
ble, there is the evidence of hundreds of 
living witnesses to the fact that, in all its 
earlier stages, consumption is a curable 
disease. Not every case, but a large per- 
cenlage of cases, and we believe,y>x//t' 
per cent, are cured by Dr. Pierce’s Golden 
Medical Discovery, even after the disease 
has progressed so far as to induce repeated 
bleedings from the lungs, severe lingering 
cough with copious expectoration (includ¬ 
ing tubercular matter), great loss of flesh 
and extreme emaciation and weakness. 
Do you doubt that hundreds of such cases 
reported to us as cured by “Golden Med¬ 
ical Discovery ” were genuine cases of that 
dread and fatal disease ? You need not take 
our word for it. They have, in nearly every 
instance, been so pronounced by the best 
and most experienced home ph 3 'siciaiis, 
who have no interest whatever in mis¬ 
representing them, and who were often 
strongly prejudiced and advised against 
a trial of “Golden Medical Di.scovery,” 
but who have been forced to confess that 
it surpasses, in curative power over this 
fatal malady, all other medicines w’ith 
which they are acquainted. Nasty cod- 
liver oil and its filthy “emulsions” and 
mixtures, had been tried in nearly all these 
cases and had either utterly failed to bene¬ 
fit, or had only seemed to benefit a little for 
a short time. Extract of malt, whiskey, 
and various preparations of the hypophqs- 
phites had also been faithfully tried in vain. 
The photographs of a large number of 
those cured of consumption, bronchitis, 
lingering coughs, asthma, chronic nasal 
catarrh and kindred maladies, have been 
skillfully reproduced in a book of i6o 
pages which will be mailed to you, on re¬ 
ceipt of address and six cents in stamps. 
Address for Book, World’s Dispen.sary 
Medical .As.'^ociation, Buffalo. N. Y. 
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WORTH FAR MORE THAN THEY COST. 
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THE RTJRil.X. NEW-YORKER, 
Cor. Chambers and Pearl Streets. New York 
THE 
Cows Demand 
that their owners shall make effort to educate them¬ 
selves in Dairy Truth. For years they have furnished 
the main revenue of the farm, and now demand that 
the owner invest one dollar a year as a subscription 
to Hoard’s Daiby-MAX, that he may receive the 
varied experiences and teachings of the most success¬ 
ful dairy farmers in the country. 
THE 
Cows Deserve 
your attention on this matter and appeal to you 
for more intelligent care, feeding and breeding, and 
handling of their products. They want you to recog¬ 
nize the fact that the experlencesof successful dairy¬ 
men will help you. Study your business, for by in¬ 
creasing your knowledge you increase your revenue, 
and in other ways make your life worth living. Dairy 
farming is like handling edged tools that cut only 
profits when improperly directed. 
THE 
Cows Are Right! 
And common sense demands that every farmer who 
expects to make money from his cows shall spend at 
least a dollar a year for his own guidance and Instruc¬ 
tion. The Editors and Correspondents of Hoard’s 
Daikymax are practical men trained in the dairy 
business. The paper is recognized as the leading 
dairy paper of the world. It is crammed full every 
week with the very cream of dairy thought and ex¬ 
perience. 
The Rural New-Yorker readers should take 
advantage of our clubbing rate with Hoard’s 
Dairyman, which enables us to send both 
papers one year for 81.70. 
Send for Sample Copies to HOARD’S DAIBT- 
.MAX Fort Attkinson, Wis. 
Rheumatism, Neuralgia, Sciatica, Backache. 
^T. JACOBS OIL 
sjslFxs, sxtxcxs, PRonaPM:*. 
