3526 
RURAL  NEW-YORKER 
December  9,  1916. 
A 
Silo  Satisfaction 
J  There's  solid 
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1 1 
1 
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liMHl’-ti.'JOiL’  1 
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Live  Stock  and  Dairy 
Butter  Fails  to  Come 
I  would  like  advice  on  buttermaking. 
Will  you  state  the  reason  why  cream 
sometimes  will  not  churn?  mbs.  a.  ii.  w. 
New  York. 
Some  of  the  reasons  why  butter  does 
not  churn  easily  are,  temperature  may  be 
too  low,  the  cream  may  be  sweet,  the 
cream  may  be  thin,  speed  of  churn  may 
be  too  fast  or  too  slow,  churn  may  be  too 
full  or  not  full  enough,  cows  producing 
cream  may  be  far  advanced  in  lactation, 
the  feed  may  contain  no  succulence. 
While  no  definite  figure  can  be  given 
for  the  churning  temperature  that  will 
apply  in  different  localities  and  in  differ¬ 
ent  seasons  of  the  year,  in  general  we 
should  churn  at  52  to  56  in  the  Summer 
time,  and  56  to  65  in  Winter.  Cream 
which  is  sweet  does  not  chum  as  easily 
as  cream  which  has  been  ripened.  Thin 
cream  churns  with  considerable  difficulty, 
and  a  higher  churning  temperature  is  re¬ 
quired  than  for  rich  cream.  If  the  churn 
is  turned  too  slow,  the  cream  simply 
slides  around  the  sides  of  the  churn, 
while  if  it  is  turned  too  fast,  the  cream 
is  carried  around  in  the  bottom  of  the 
churn.  The  churn  should  be  turned  so 
that  the  cream  can  be  heard  rise  and  fall 
with  each  revolution.  For  best  results 
chum  should  never  be  filled  more  than 
half  full.  A  chum  with  very  little  cream 
in  if,  causes  the  churning  to  he  slow  be¬ 
cause  the  cream  simply  coats  the  side 
of  the  churn,  while  the  churning  will  be 
slow  if  the  churn  be  too  full  because  not 
room  for  proper  amount  of  Concussion. 
As  cows  approach  end  of  period  the  fat 
particles  in  their  milk  become  small  and 
firm.  This  cream  churns  with  difficulty. 
Particularly  is  this  the  case  if  the  succu¬ 
lence  is  deficient  such  as  corn  silage  or 
beets  in  the  ration. 
Milk  from  Holstein  cows  naturally  con¬ 
tains  smaller  fat  globules  than  milk  from 
the  other  breeds,  lienee  cream  from  this 
milk  churns  with  more  difficulty.  Your 
difficulty  doubtless  lies  at  some  of  the 
above  mentioned  causes.  h.  f.  J. 
What  About  Ayrshire  Cattle  ? 
I  have  kept  Holstein  cattle  for  a  num¬ 
ber  of  years,  and  find  they  give  a  good 
quantity  of  milk,  hut  it  is  not  very  rich. 
As  I  sell  milk  and  we  are  rated  accord¬ 
ing  to  the  amount  of  butter  fat  it  con¬ 
tains.  I  am  writing  to  ask  if  you  think 
I  would  find  the  Ayrshires  profitable. 
The  climate  here  seems  rather  cold  for 
Jerseys  and  I  liave  been  told  the  Guern¬ 
seys  consume  a  great  deal  more  feed  than 
the  Ayrshire,  Those  seem  to  be  the 
breeds  most  commonly  kept.  w.  w. 
Sullivan  Co.,  N.  Y. 
I  started  with  Holsteins  and  gave  them 
up  for  same  reason  W.  W.  is  going  to; 
I  found  the  quality  of  the  milk  too  low 
to  sell.  I  now  have  about  100  head  of 
Ayrshires  and  find  they  will  give  more 
milk  for  the  feed  consumed  than  the  IIol- 
steins  did  and  produce  a  milk  ubout  1 
per  cent,  higher  in  solids,  giving  a  milk 
that  will  come  up  to  the  requirements  of 
the  laws  in  any  of  our  States.  I  have 
noticed  where  they  were  running  on  poor 
pasture  they  would  come  up  full  while 
Holsteins  would  look  gaunt,  being  great 
rustlers  for  feed,  and  eating  anything 
you  will  give  them.  Ayrshires  being  de¬ 
veloped  in  Scotland,  which  has  a  rather 
severe  climate,  has  probably  made  these 
the  hardiest  and  strongest  constitutions 
of  any  of  the  dairy  breeds.  From  my  ex¬ 
perience,  they  are  more  persistent  milk¬ 
ers,  and  I  think  more  even  producers, 
while  some  breeds  have  a  few  phenome¬ 
nal  colvs,  you  will  not  find  such  extremes 
in  the  average  Ayrshire  herds,  as  nearly 
all  of  them  will  he  profitable  producers. 
Our  aged  cows  will  give  20  quarts  or  bet¬ 
ter  when  fresh,  and  have  had  two-year-old 
heifers  make  official  records  of  9.800  lbs. 
milk  in  a  year  under  ordinary  farm  condi¬ 
tions  with  no  extra  care  from  what  the 
rest  of  the  herd  receive.  I  retail  my  milk 
and  have  the  best  trade,  constantly  re¬ 
ceiving  new  customers  by  the  doctors’ 
recommending  it.  CUAS.  J.  UEix. 
New  Hampshire. 
We  are  the  only  breeders  of  Ayrshires 
in  Pennsylvania  who  are  doing  advance 
registry  testing  under  the  ordinary  farm 
conditions.  Our  heifers  with  first  calf 
are  making  from  6.000  lbs.  to  9.500  lbs.  of 
milk  and  225  to  401  lbs.  of  butter,  and 
mature  cows  from  9,750  lbs.  to  11,000 
of  milk,  and  425  to  over  500  lbs.  of  but¬ 
ter.  These  records  should  be  equalled  by 
any  dairyman  with  regular  methods.  The 
cost  of  roughage  and  grain  runs  from  $65 
to  $78  per  cow.  If  W.  W.  could  see  a 
dairy  of  Ayrshires  he  could  more  easily 
form  an  opiniou.  They  are  a  very  uni¬ 
form  breed,  always  true  to  type,  easy 
keepers,  and  great  rustlers.  We  could 
not  give  an  opinion  on  the  other  breeds. 
Through  this  locality  it  is  the  breeders 
of  the  Holstein  that  are  worryiug  about 
their  tests.  Several  of  our  neighbors 
milk  from  one  to  three  quarts  of  fore 
milk  and  feed  to  their  calves.  This  is 
considerable  trouble,  hut  the  ones  that 
practice  this  have  no  trouble  with  their 
milk  not  being  up  to  standard.  If  W.  W. 
is  a  confirmed  Holstein  man  this  might 
remove  all  his  trouble.  We  feel  if  he 
would  try  a  few  Ayrshires  from  a  strain 
with  good  long  touts  he  would  he  so  well 
pleased  he  would  start  an  Ayrshire  dairy. 
They  stand  the  <*»>ld  Winters  in  this  local¬ 
ity.  Our  farm  is  located  in  sight  of  the 
highest  point  in  Northern  Pennsylvania. 
A  strong  point  in  favor  of  them  is  their 
freedom  from  udder  trouble.  A  three- 
tented  Ayrshire  is  an  almost  unheard-of 
COW.  ROBEKT  TEMPLETON'  &  SOX. 
Pennsylvania. 
There  is  not  any  question  that  the  Ayr¬ 
shire  as  a  breed  will  produce  better  milk 
than  the  Holsteins  and  at  much  less  cost 
per  quart  for  feed.  It  is  my  opinion  that 
on  the  care  and  feed  most  farmers  give 
their  herds  the  Ayrshires  will  show  a  lar¬ 
ger  net  profit  than  any  other  breed  of 
cattle.  The  inquirer  in  question  could 
improve  the  quality  of  his  low-grade 
Holsteiu  milk  by  introducing  a  few  good 
grade  Guernseys  into  his  herd.  It  is  just 
such  trouble  as  this  man  is  up  against 
that  has  been  responsible  for  the  Guern¬ 
sey  breed  spreading  over  the  country. 
New  York.  M.  If.  PACKER. 
My  experience  with  Holsteins  1ms  been 
that  the  average  fat  is  around  3  per  cent. 
The  average  per  cent.,  of  fat  in  my  mixed 
milk  of  Ayrshires  lust  March  when  fresh 
was  4.2  per  cent.  I  can  keep  five  Ayr¬ 
shires  where  I  can  keep  two  Holsteins  :  so 
for  me  it  is  much  better  to  keep  Ayrshires 
than  Holsteins.  I  also  find  that  if  you 
have  hilly  pastures  the  Ayrshires  will  go 
off  and  rustle  for  feed,  while  the  llol- 
steins  will  stay  around  the  stable  and 
wait  for  you  to  bring  them  some  feed. 
There  is  no  question  iu  iny  case  which  is 
the  better  breed  for  me. 
New  York.  ir.  I,.  Thompson. 
Ration  for  Heifer  and  Calf 
I  have  a  heifer  that  is  about  314  years 
old  that  had  her  second  calf  about  two 
weeks  ago.  She  is  a  good  Guernsey 
grade  weighing  about  1 .000  lbs.,  and  the 
calf  is  very  bright  and  smart.  I  know 
absolutely  nothing  about  feeding  a  cow  or 
calf  and  would  like  your  advice.  What 
grain  and  how  much  should  I  feed  the 
heifer?  She  is  giving  about  5  quarts  to 
a  milking  hut  think  she  is  capable  of  bet¬ 
ter  showing.  Have  lots  of  good  hay  and 
some  cornstalks.  I  thought  of  getting 
some  calf  meal.  How  is  that  used  and 
how  much  of  the  meal  and  milk  should  I 
feed?  The  calf  has  been  weaned  two 
days  now.  w.  F.  T. 
Massachusetts. 
A  good  ration  for  your  heifer  using  the 
roughage  you  have  on  baud  is  9  lbs.  corn¬ 
stalks  and  12  lbs.  hay  daily  and  a  pound 
of  grain  to  3  to  3%  lbs.  of  milk  from  the 
following  mixture:  2  parts  gluten  feed, 
I  part  middlings,  3  parts  dried  distillers’ 
grains,  and  I  part  linseed  oil  meal.  Add 
1  per  cent,  coarse  fine  salt  to  grain  mix¬ 
ture. 
Under  your  conditions,  I  should  pre¬ 
scribe  as  follows  for  your  calf.  First 
make  up  a  calf  meal  of  linseed  oil  meal, 
hominy  feed  or  eortimcol,  red  dog- mid¬ 
dlings,  and  dried  blood  mixed  together 
equal  parts  by  weight..  When  fed  without 
milk  this  meal  should  be  mixed  in  propor¬ 
tion  of  a  pound  of  meal  to  a  gallon  of 
warm  water.  At  20  days  of  age  your  calf 
should  be  getting  about  5  lbs.  of  milk,  9 
ounces  of  calf  meal  in  2.5  lbs.  of  water : 
at  30  days,  1  lb.  of  milk,  14  oz.  meal,  and 
6  lbs.  of  water  ;  at  40  days  no  milk,  15 
oz.  of  meal,  and  7  lbs.  of  water. 
In  following  out  these  directions,  it 
should  he  borne  in  mind  that  they  are  a 
guide  only.  The  materials  fed  should  be 
changed  gradually  between  the  dates 
given.  After  40  days  the  ration  may  be 
increased,  ever  keeping  in  mind  the  dan¬ 
ger  of  over  feeding.  The  calf  should  be¬ 
gin  to  eat  hay  at  three  weeks  of  age  and 
may  he  fed  hay  ad  lib.  afterward.  11.  f.  j. 
Dairy  Ration 
Will  you  give  me  a  good  ration  for  dairy 
cows  weighing  from  800  to  1,000  lbs.? 
We  can  get  almost  any  kind  of  grain  from 
a  nearby  feed  store,  such  as  cottonseed,  oil 
meal,  gluten,  distillers’  grain,  bran,  hom¬ 
iny.  and  some  others.  We  also  have 
silage  and  clover  hay,  j.  r. 
Ohio. 
_  A  ration  for  your  cows  which  should 
give  satisfaction  is  30  lbs.  corn  silage,  10 
lbs.  clover  hay  daily,  and  1  lb.  grain  to 
3*4  lbs.  milk  from  this  grain  mixture. 
Two  parts  dried  distillers’  grains,  1  part 
wheat  bran,  2  parts  gluten  feed,  1  part 
cottonseed  meal.  Add  1  per  cent,  coarse 
fine  salt  to  mixture  when  it  is  made  up. 
H.  F.  ,T. 
