Fattening  Pigs  Without  Milk 
I  have  two  Berkshire  pigs  (10  weeks 
old)  which  I  wish  to  butcher  in  Decem¬ 
ber.  Will  you  give  me  the  proper  grain 
ration  to  make  them  develop  quickly,  and 
put  on  weight?  I  cannot  give  them  any 
milk  but  can  get  all  the  ordinary  mill 
feeds.  E.  A.  J. 
New  York. 
It  is  difficult  to  raise  hogs  and  have 
them  make  good  gains  without  skim-milk 
or  good  high  protein  feed  for  them  when 
they  are  as  young  as  10  weeks  old.  I  judge 
b.v  your  letter  that  you  have  neither  pas¬ 
ture  nor  skim-milk.  I  should  feed  what 
the  pigs  would  clean  up  of  a  slop  made 
from  a  grain  ration  mixed  in  propor¬ 
tions  of  75  parts  hominy,  10  parts  mid¬ 
dlings.  and  15  parts  tankage.  Keep  char¬ 
coal  and  salt  where  pigs  can  get  it  ad 
libitum.  _  H.  f.  J. 
The  Connecticut  Berkshire  Association 
The  Connecticut  Berkshire  Associa¬ 
tion,  organized  January  17,  190, s,  has 
done  a  vast  amount  of  good  for  the  breed. 
At  the  annual  meeting  there  wore  several 
lively  discussions  by  men  of  authority. 
The  consignment  sale  will  be  held  in  Au¬ 
gust  or  September.  Another  feature  will 
be  the  inauguration  of  a  larger  and  strong¬ 
er  Boys’  and  <1  iris’  Pig  Club.  There  lias 
been  some  talk  of  breeders  donating  pigs 
t<>  worthy  boys  and  girls  to  place  in  this 
contest. 
The  president,  J.  E.  Watson,  induced 
Bichard  Bake  Faux,  of  the  swine  depart¬ 
ment  at  Branford  Farm,  to  give  a  talk 
on  care  of  swine.  The  meeting  was 
held  at  Grid  ley  House,  Bristol,  Conn., 
July  12,  beginning  at  10.30  A.  M- 
Goat  as  Sheep  Protector 
Will  you  tell  whether  anyone  has  ever 
had  experience  to  prove  that  a  goat  run¬ 
ning  with  sheep  is  any  protection  from 
dogs?  Would  it  make  any  difference 
whether  male  or  female? 
Maine.  ELI  J.  STEVENS. 
We  have  had  this  question  up  several 
times,  and  all  sides  of  it  have  apparently 
been  brought  out.  An  active  billygoat 
of  good  size  will  usually  be  of  some  help 
in  protecting  a  flock  of  sheep  against  a 
single  dog,  and  such  a  goat  will  fight, 
and  if  the  dog  gets  near  him  he  will  he¬ 
roine  a  sore  dog.  These  curs,  however, 
generally  lnmt  in  packs,  nud  there  are 
usually  one  or  two  wise  dogs  in  the  lot 
who  know  how  to  operate.  While  one  or 
more  of  them  are  fighting  with  the  goat, 
the  others  usually  make  for  the  flock  of 
sheep  aud  scatter  them,  after  which,  of 
course,  the  curs  can  run  down  individual 
sheep  and  kill  or  wound  them.  A  num¬ 
ber  of  goats  in  the  flock  would  be  better, 
but  even  in  this  case  it  cannot  be  said 
that  they  would  he  a  sure  protection. 
We  have  hud  several  cases  where  a  flock 
of  fighting  goats  alone  has  been  sep¬ 
arated  and  worried  badly  by  dogs.  In  one 
case  in  particular  a  flock  of  Angora  goats 
was  attacked  in  this  way.  At  least  half 
of  them  were  killed,  and  others  badly  in¬ 
jured.  Against  single  dogs  or  smaller 
animals  a  flock  of  goats  would  help,  but 
it  cannot,  be  said  that  they  would  give 
full  protection  to  the  sheep.  „  .  „ 
1  Storing  Butter 
How  may  I  put  down  butter  for  Win- 
The  Shrinkage  of  Cheese  ter  use,  so  that  i  twill  keep? 
Trumansburg,  N.  Y.  mbs.  a.  b.  s* 
Being  a  stockholder  in  a  co-operative  T  .... 
cheese  factory  I  am  much  interested  in  rna‘unS  butter  at  this  season  of  the 
your  article  explaining  how  the  cheese  year  for  Winter  use.  it  is  very  essential 
market  is  manipulated  in  favor  of  a  few.  that  the  cream  be  of  first-class  quality. 
How  much  will  ripe  cheese  shrink  in  Churn  the  cream  sweet  or  nc-irlv  so  w.«h 
storage  for  say  six  months?  Does  it  de-  ,  ,  "  cr*am  t  or  n®frly,s°’  S 
teriorate?  What  does  it  cost  to  hire  the  buUx‘r  thoroughly  uutil  the  wash 
cheese  stored?  Would  the  buyers  be  apt  water  is  clear,  salt  as  usual  and  pack 
to  discriminate  against  the  small  storage  firmly  in  earthenware  crocks.  Weight 
people?  Is  cheese  invariably  high  in  -m.  .  „  . 
Winter  and  low  in  Summer?  If  so  what  b“tter  d°"n  Wlth  a  c,ean  stone  suPP°rt- 
is  the  average  fluctuation?  In  your  ou  a  latticework  wooden  frame  placed 
opinion  would  it  be  feasible  for  a  factory  on  top  of  the  butter.  Pour  ou  a  cold  suit 
running  from  May  IS  to  November  1  briue  solution.  Cover  jar  and  set  away 
and  whose  output  will  equal  or  exceed  -  _ _ ,  . 
100,000  pounds  cheese  to  build  a  storage  1,1  co°  c-  a,  ‘  Ir-  F-  J* 
plant  for  its  own  use,  assuming  there  is  - - 
capital  enough  to  advance  the  patrons  a 
part,  or  ail  their  returns?  What  would  Cream  for  Ice-Cream  Maker 
be  the  necessary  size  aud  maximum  cost 
to  build  aud  equip;  also  the  approximate  .  Will  you  tell  me  what  per  cent,  cream 
cost  of  running  same?  b.  c.  w.  is  considered  the  most  satisfactory  for 
1’rattsburg.  N.  Y.  ice  cream?  Does  the  age  of  the  cream 
,,,,  _ .  .,  ,  _  ,  .  have  any  influence?  Does  pasteurized 
1  lu  amount  the  cheese  will  lose  in  cream  make  better  ice  cream  than  raw 
weight  in  curing  depends  on  several  fac-  cream?  w.  m.  e.  w. 
tors,  the  principal  ones  of  which  are  Massachusetts. 
temperature  at  which  the  cheese  can  he  Sixteen  per  cent,  cream  is  most  satis- 
kept,  size  of  cheese,  the  amount  of  mois-  factory  for  ice  cream  when  the  proper 
tore  in  the  cheese,  and  whether  cheese  are  amount  of  milk  solids  are  incorporated  in 
paraffined.  form  of  milk  powder  or  evaporated  milk. 
Careful  records  kept  at  the  Now  York  I  find  the  following  rule  to  make  five  gal- 
State  Agricultural  Experiment  Station  Ions  vanilla  gives  excellent  results.  Make 
covering  a  large  number  of  records  show  a  condensed  milk  by  dissolving  one  pound 
that  at  a  temperature  of  75  degrees  F.(  of  skim-milk  powder  in  two  pounds  of 
(!5-lb.  cheese  lost  11.4  lbs.  to  the  bun-  hot  water  and  then  adding  one  pound  of 
dred  in  16  weeks,  while  nine-pound  cheese  35  per  cent,  cream.  Formula  follows; 
lost  12.7  lbs.  in  the  same  time.  The  22  pounds  of  16  per  cent,  cream,  four 
same  size  cheese  at  a  temperature  of  55  pounds  condensed  milk,  four  pounds 
degrees  F.  lost  6.S  lbs.  and  9.S  lbs-  in  the  sugar,  two  ounces  gelatine,  two  ounces 
same.  time.  One  of  the  most  complete  vanilla-  The  age  of  the  cream  is  the 
records  covering  an  entire  season,  fur-  most  important  factor  in  successful  ice- 
nislied  by  a  factory  owner  who  lias  bet-  cream  making.  The  freezing  of  ice  cream 
ter  than  average  factory  conditions  for  is  really  a  cooling  and  whipping  process, 
curing-rooms,  makes  the  average  loss  of  To  get.  the  desired  swell,  the  mixture 
weight  during  the  first  30  days  amount,  to  must  whip  to  a  certain  extent.  Fresh 
about  5  lbs.  per  hundred  pounds  of  separator  cream  has  very  poor  body  and 
cheese.  Others  with  not  as  good  curing-  will  not  whip  ;  therefore,  it  is  not  desir- 
room  conditions  report  an  average  loss  able  for  ice-cream  making.  Cream  should 
for  the  first  30  days  as  high  as  10  pounds  be  aged  at  a  low  temperature  for,  at 
per  hundred  pounds  of  cheese.  The  Ex-  least,  24  hours.  It  then  becomes  thick 
periment  Station  records  show  that  when  or  viscous,  as  we  say.  It  is  now  able  to 
the  cheese  was  paraffined  and  kept  at  a  hold  air,  and  it  will  make  ice  cream  hav- 
temperature  of  50  degrees  F.  the  average  ing  a  smooth  body.  It  makes  a  most,  in¬ 
loss  was  not.  quite  one  pound  to  the  bun-  teresting  experiment  to  freeze  two 
dred.  At  the  higher  temperatures  aud  batches  of  ice  cream,  the  one  made  from 
not  paraffined  the  quality  deteriorates,  freshly  separated  cream,  and  the  other 
When  paraffined  and  kept  at  50  degrees  from  some  of  the  same  cream  aged  for  24 
F,  it  does  not  deteriorate,  that  is,  if  it.  is  or  48  hours. 
a  good  sound  cheese  when  put  in  cold  Unless  the  cream  used  for  ice  cream 
storage.  The  large  cold  storage  plants  has  been  produced  under  strictly  sanitary 
charge  one-eighth  per  cent  a  month  for  conditions,  pasteurized  cream  makes  a 
the  first  three  months;  if  the  cheese  is  safer  ice  cream.  This  is  the  benefit  de- 
kept  in  longer  they  do  not.  charge  as  rived  from  pasteurization.  A  freshly  pas- 
much  for  the  last  period.  They  also  teurized  cream  is  not  good  for  ice-cream 
charge  one-eighth  per  cent,  for  paraffin-  making,  because  it  lacks  body.  It  has  the 
ing-  This  with  interest  on  cost  and  in-  same  fault  of  the  freshly  separated  cream, 
surance  make  up  the  carrying  charges.  Let  it  age  in  a  cold  place  for  24  to  4S 
The  quality  of  the  cheese  will  largely  hours,  and  it  is  as  good  as  the  unpasteur- 
determine  its  salability.  Good  stock  ized  cream.  ir  f  t. 
usually  finds  ready  buyers,  no  matter 
who  owns  it. 
The  difference  iu  Summer  and  Winter 
prices  depends  on  the  amount  of  stock  on 
hand  and  business  conditions.  With  me¬ 
dium  amount  of  stock  on  hand  and  gen¬ 
eral  business  active,  prices  may  advance 
three  to  four  cents  during  the  Winter  sea¬ 
son.  It  would  not  he  practicable  to  put 
up  a  chemical  plant  to  store  190.000  lbs. 
of  cheese.  The  initial  outlay  and  the 
cost  of  operating  would  he  prohibitive. 
In  sections  where  there  are  no  cold 
storage  plants  convenient  the  farmers 
might  put  up  a  well-insulated  curing- 
room  with  an  ice-house  connected,  and  a 
system  of  air  ducts  to  conduct  the  air 
over  the  ice,  and  through  the  curing- 
room,  and  in  that  way  hold  the  temper¬ 
ature  down  to  a  point  that  the  cheese, 
would  carry  in  reasonably  good  condition. 
The  cost  of  a  room  fitted  up  in  this  way 
would  be  in  the  neighborhood  of  $1,500. 
One  of  the  difficulties  of  holding  cheese 
in  a  co-operative  factory  has  been  that  the 
farmers  depend  on  the  proceeds  of  their 
dairies  to  pay  expenses  until  they  get 
returns  from  other  sources.  In  most  fac¬ 
tories  there  would  likely  have  to  be  a 
fund  provided  to  take  care  of  those  farm¬ 
ers.  The  paraffining  and  cariug  for  the 
cheese  would  require  an  extra  hand  when 
stocks  began  to  accumulate.  G.  a.  smith* 
A  choice  lot  of  breeding  bulls,  ready  for 
service  in  the  fall,  are  offered  from  the 
Meridale  herd  at  attractive  prices  during 
the  summer  months.  They  arc  sired  by 
bulls  of  wide  reputation,  and  out  of  Reg¬ 
ister  of  Merit  dams.  The  blood  lines  back 
of  them  are  described  in  "Meridale  Jer¬ 
seys.”  a  copy  of  which  will  gladly  be 
mailed  on  request. 
ayeu  &  McKinney 
300  Chestnut  St.,  Philadelphia,  Penna, 
On  Account  of  the  Destruction  of  My  Cow  Barn 
and  lack  of  accommodation,  I  WILL  SELL  THIRTY  HEAD 
HIGH  QUALITY  Registered  ,J  ersey  Cows,  all  tested 
yearly  for  Tuberculosis.  Prices  low.  Also  heifers 
Write  or  come  aud  sea  them.  CHARLES 
G.  FOSTER.  P.  0.  Box  173,  Morristown.  Morris  Co  ,  N.  J. 
JERSEY  CATTLE  FOR  PROFIT 
Bull  calves.  $25  and  up;  heifers.  $50  and  tip.  All 
registered,  R  F  SHANNON,  Renshaw  Bldg..  Pittsburgh,  Pa. 
s'.fclTwo  (2)  V 
Registered  stock 
mg  Jersey  Bulls 
L.  G.  E  OKBES,  Manhasset,  L.  I. 
HOLSTEIN  BULLS  ?nereamsS 
Your  Time  Interest 
Head  of  the  Herd  an  ARO  Son  of  King  of  the, 
Poiltin<*8  whose  Dam  has  a  20,57  Record  and 
113.06  lbs.  in  3U  days.  Nothing  but  ARO  cows 
on  the  Farm.  Herd  tuberculin  tested  ^yearly 
for  years.  Write 
JUSTAMERE  FARM,  Middletown  Springs,  Vt. 
Shoeing  Oxen 
Speaking  about  shoeing  oxen.  I  don’t 
think  tli ore  can  be  many  New  England 
country  boys  60  or  70  years  old  who  can¬ 
not  recall  shod  oxen.  I  do  not  think 
many  of  the  town  smiths  were  without 
their  ox  sling  for  shoeing.  When  there 
were  so  many  oxen  used  on  the  farm  and 
hauling  loads  over  our  rocky  hillsides  and 
loads,  the  ox,  like  our  work  horses,  need¬ 
ed  something  to  save  the  hoof  from  break¬ 
ing  off  and  making  the  foot  sore.  They 
were  made  in  pairs  for  each  foot,  not  be¬ 
ing  like  horse  shoes.  There  was  one  of 
those  ox  slings  in  a  blacksmith’s  shop  in 
this  town  as  late  as  15  years  ago,  but 
now  there  is  no  need  for  them,  aud  I 
sometimes  wonder  if  tiie  time  will  come 
when  the  farm  horse  will  become  as  much 
of  a  curiosity  as  yoked  oxen.  There  are 
very  few  oxen  in  this  section.  We  usual¬ 
ly  see  three  or  four  pairs  at  the  county 
fair,  or  cattle  show,  as  we  called  it  50 
years  ago.  If  more  of  them  were  used 
ou  our  roads  (perhaps)  they  would  get 
more  respect  from  the  automobilists  (al¬ 
though  it  might  be  of  :m  unwilling  kiud) 
than  a  horse-driven  team. 
Massachusetts.  w.  T-  wat.lis. 
•HA  nctfer  oilve*.  |!i  ouch,  t-xpresa 
■\patd  la  tot-  oti  tout-liver  in  Sep- 
Jfc.®  October  «ntl  Nuvem- 
IS  ruffbtwrtd  lieifcr*.  $150 
l>A  JKeoch.  II  registered  bt-iferettlves, 
Mm/iUX)  each.  Keglxl  ert-d  bull*,  $25 
mMJ  up.  S  carloads  of  high  grado 
■Rt  heifers,  registered  nod  high 
wEr  grade  eoVrs  imd  Berkshire  pigs. 
^  JOHN  C.  REAGAN, Tully.N.  V. 
GRADE  H0LSTEINS  For  Sale 
OflO  extra  fancy,  well  bred  and  nicely  marked 
*•  cows.  A  number  are  recently  fresh  and  oth¬ 
ers  dim  to  freshen  within  B0  days.  They  are  heavy 
producers  and  will  please  you.  Brice  875  to 
8135  per  head. 
(fin  Large,  well  bred  two  and  three  yr.  old  heifers 
luu  bred  to  good  registered  U.  K.  bulls.  Brice 865 
to  875  per  head.  Two  fine  well  bred  heifer  calves 
and  one  pine  bred  Holstein  bull  calf  for  850. 
F.  P.  SAUNBERS  &  SON,  Springdale  Farms,  Cortland,  H.  Y 
51)  Cows  just  fresh,  the  kind  that  fill  the 
puli,  come  and  see  them  milked  or  milk  them 
yourselves 
30  Cows  due  to  calf  soon. 
10  Registered  bulls,  extra  good  breeding. 
25  Heifer  calves  ten  days  old,  all  sired 
by  registered  bulls. 
JOHN  B.  WEBSTER, 
D®0«.  Y.  Cortland.  N.  V.  Bell  Phone  14,  F.  5 
Holstein  Bull  Cal  g 
King  Quality  Abbokerk.  STEVENS  BROS..  Wilson,  N  Y. 
Holstein-Friesian  Bull  Calves 
offer.  THE  GATES  IIOMESTEAO  FARM.  Cliittenangi*  N.  Y 
HR  HTFIN  Breed  up,  not  down.  Cheap  bulls 
nwt”  1  are  the  most  expensive.  We  offer 
registered  sons  of  a  35.61  lb.  sire.  A.  It.  O,  dams,  at 
$125,  easy  payments.  Farmers  can't  afford  to  use 
scrubs  at  these  prices.  Send  for  pedigrees. 
CLOVERDALE  FAltM,  CHARLOTTE,  N.  V . 
CHILDS 
Are  Noted 
lor  their  Economical  production  of  finest 
Dairy  Products.  Information  cheerfully 
sent.  \Vritc 
GUERNSEY  CLUB,  Bax  R,  Peterbwa,  N.  tt. 
For  Sale— A  few  young  Guernsey  Bulls 
of  the  most  fashionable  breeding  and  out  of  high- 
producing  Dams.  Also  a  few  well-bred  heifer 
calves.  Prices  on  application.  Send  for  «ale  list 
Ardmore  Farm,  Glen  Spey,  Sullivan  Go.,  N.  Y. 
SPRAY  YOUR  COWS  WITH 
ForSale  Four  Guernsey  Bulls 
10  months  to  3  years  old,  exceptionally  wull  bred, 
rich  in  blood  of  May  Rose,  Langwator  Dictator,  ami 
Dairymaid  of  rlnehurst.  Pedigrees  and  prices. 
Sunnyaide  Stock  Farm  -  Ktogel&ville,  I’a. 
And  increase  their  milk  production.  Make 
life  easy  for  the  cow  and  she  will  make 
milking’  easy  for  you.  SO-BOS-SO  is 
guaranteed  to  keep  flies  away  from  cattle 
and  horses.  Will  not  gum  the  hair  nor  harm  the  hide. 
Flies  are  unhealthy— get  rid  of  them.  Spray  twice  a 
day  with  SO-KQS-SO  and  note  the  difference  in  the 
milk  yield.  ^ 
A  i-allon  of  SO-BOS-SO  will  spray 
200  cows — or  one  cow  200  times. 
Used  twice  a  day  on  cattle  and  Sirw'sfl 
horses,  it  works  a  transformation  HtAJ 
that  you  wilt  wonder  at.  Hi 
If  you  cannot  set  SO-BOS-80  from  ’iST  9h 
your  dealer  send  direct  to  us.  fit. 00  s**  ,  WjEji 
a  gallon  postpaid.  The  Sprayer  is  Hfl 
60c  postpaid.  Ask  your  dealer  to-  an  a 
Aberdeen  Angus 
-The  beef  breed  fur  the  East 
ArdsonFarm,Armouk,N.Y 
AYRSHIRES 
You  can  buy  males  or  females,  all  ages, 
from  our  record  herd. 
HENDERSON  AYRSHIRE  FARM 
HUDSON.  OHIO 
