compound rich in nitrogen, and of all veg¬ 
etable substances considered to be most nu- 
tritive. 
In comparing bran and midlings with oil¬ 
cake meal, it will be observed in the first 
place that the oil cake is much more expen¬ 
sive food, pound for pound. We do not 
know the price of oil cake In Michigan, but 
we should suppose in a wheat, growing State 
like Michigan the bran would be very much 
cheaper than oil cake. The English use oil 
cake extensively, and it lias always been 
Considered by experienced feeders of stock 
ns a very valuable food, and especially for 
animals designed for the shamble?. In some 
of the leading and more Important elements 
of oil cake and bran there is a striking shui 
lnrif.y, and if we omit the oil the composi¬ 
tion of the two substances is not so dissim¬ 
ilar in nutrition as many Imagine. The 
quantity of ash iu both is almost the same, 
and hence the amount of organic elements 
hi the two is alike. Iu both we find the 
same sorts of organic compouuds—gluten, 
starch, fat, See., and the same minerals, 
alkaline and earthy salts. Again in both 
we find these constituents in very similar 
proportions. For instance, of its organic 
compounds bran is nearly equal to oil cake 
iti its flesh-forming element®—the proportion 
being ns 19.5 to 22.14. As a food, both fur¬ 
nish this liberally. In the amount, of car¬ 
bonaceous Elements bran and middlings have 
a slight advantage, the excess being in the 
amouut of sterile it contains. In oil, how¬ 
ever, one of the same class of substances, the 
quantity is largely in favor of oil cake, or as 
10. to 5, In their mine ml composition the 
two are more equal in everything that influ¬ 
ences their use as a food or manure. Ac¬ 
cording to Professor Johnson-, the phos¬ 
phoric acid in bran Is equal to that in oil 
cake; hence, aa a food for laying on bone. 
n i . ... . 
FEEDING FOB MILK, 
TYPHOID FEVEE IN FIGS 
A friend of mine requests me to inquire, 
through the Rural New-Yorker, the value 
of oil cake meal, compared with bran and 
middlings, for milch cows? And whether it 
will give the milk any unpleasant taste or 
odor? If not, what quantity is sufficient to 
give a cow dally, either by itself or in con¬ 
nection with bruu or midfilingf, said cow be¬ 
ing fed hay. — H. R. Grant, Pent water, 
Oceana Co., MUh. 
Bran and middlings make an excellent feed 
for milch oows. Bran gives milk of good 
flavor, it increases the flow, and is not 60 
liable to injure the animal as some other 
kinds of ground feed, like com meal. Among 
“milk farmers," or those who have beeR 
long engaged in selling milk for city con¬ 
sumption, bran is very highly esteemed and 
appreciated; but the ordinary dairyman and 
farmer generally undervalues Its nutritive 
qualities. Many get the idea that hr an for 
the most part is a “ woody husk," which 
yields but little nutrition, and hence it is 
often discarded for other and more costly 
foods, which do not give so good results, 
practically, in the manger. The average 
composition of bran in 100 parts is as fol¬ 
lows: -Water, 13; gluten, 19.5; fatty matter, 
5; husk, with starch, 55; ash, 7.5. 
The inorganic part of bran is rich in phos¬ 
phates, so that in it arc combined both the 
valuable mineral and organic food of plants. 
Tiie gluten as a flesh forming substance, and 
the oily matter as a heat producing material, 
explain how this dry and apparently unin¬ 
viting food may be given to animals with 
advantage. The analysis of its composition 
illustrates its ability to be useful in several 
ways to dairy farmers, aud shows that it 
ought to receive more notice than it usually 
obtains from thorn. In many instances, 
however, where a knowledge of its capabili¬ 
ties has led to its use oil a more extensive 
scale, the advantages of its purchase have 
amply confirmed the expectations that, its 
composition holds out*. We may remark 
hero in passing that there is cne point in 
connection with feeding grain to cattle often 
overlooked by our dairy farmers, and this 
is the better quality of manures resulting 
from such feeding. The mineral matter ex¬ 
ported in crops sold from the farm, in milk, 
in cheese and iu animals sent to market, can 
only be restored in the form of imported 
fertilisers or food from stock. On some 
farms, long employod in producing milk for 
market or iu making cheese, the soil has be¬ 
come so exhausted of phosphates that the 
grass docs not supply a sufficient quantity 
of bone material for stock kept upon the 
premises, and hence milch cows suffer from 
what is known as “ bone disease," falling 
down and being unable to rise. This disease 
the diseases of the human subject. In many 
•cases the terra typhoid Is used to indicate 
any form of disease in which fever of a low 
kind is presont; but in typhoid fever of the 
pigs the characteristic affection of the glands 
of the intestines is always well developed, as 
It is in man. 
The malady which is known to stock own¬ 
ers as the “ rod disease,” or “ the Boldler,” is 
very widely spread Jn Europe, aud sometimes 
prevails in an enzootic form, doing consider¬ 
able damage in a district. In 1832 It broke 
out, iu various parts of Berkshire, and owing 
to the mischief which it caused at that time 
the attention of professional men was direct¬ 
ed to 1 , and some Important, investigations 
were carried into effect with the view to 
determine its true nature. 
Dr. Budd of Clifton succeeded In establish¬ 
ing the similarity, if not identity, of the dis¬ 
ease In man and pig, and other Inquirers 
ascertained the chief facts of its history and 
inode of propagation. 
Contrary to the first impressions, which 
alleged a special susceptibility in Berkshire 
pigs, it was demonstrated that all breeds are 
alike liable to be attacked, but only in early 
life. From a few weeks to six months old 
all kinds of pigs are liable to typhoid fever. 
Aitcr the age of six mouths they appear to 
possess a remarkable power of resisting the 
tliscuse ; some older animals are of course 
attacked, but the rule is that the extreme 
susceptibility ceases after the pig has reached 
the ago of six or eight months ; were it not 
so, the Josses from the disease would be more 
serious thau they are. 
Excepting age, there appear to bo no mod¬ 
ify big circumstances whiob exorcise any par¬ 
ticular influence. Temperature has little or 
nothing to do with the progress of tho affec¬ 
tion. In summer and winter the disease 
is equally rife, aud equally fatal; and ob¬ 
servation leads to the conclusion that the 
utmost care in the treatment of the animals 
loes not, preserve them from the ravages of 
the malady, nor does the susceptibility seem 
to be increased in animals which are system¬ 
atically neglected. As we remarked before, 
the one essential is the typhoid germ, when 
that is planted iu the organism the results 
follow in regular order, undisturbed by the 
external conditions of the animal's existence. 
. *u b-p. new,.* Fat,::..::;;:; m Tv 
Mineral aud bone forraluir nub*winces 
-<^,0*,,hates uf Hum, Sr, alkaline, ^ 
Water, busk, waste. ^! i;y i-ie 
From the above table the nutritive value 
of the two kinds of feed may be seen, and 
when the cost of each is compared, the one 
with the other, a pretty correct estimate 
may bo made as to which would be the 
cheaper food. For fattening purposes a 
given weight of oil cake would doubtless 
produce better results than the same weight 
of bran and middlings, but for the production 
of milk we doubt whether tho oil meal 
w-ould have any advantage. Wo have had 
considerable experience in feeding bran and 
midlddings to milch cows, nud have been well 
satisfied with results. Wo have not been in 
the habit of using oil meal for the produc¬ 
tion of milk, and though we have used it as 
a feed for other purposes, wo cannot speak 
of it as a milk producer from practical ex¬ 
perience. Oil meal, when fed iu large quan¬ 
tities to milch cows, is said to give a bad 
flavor to the milk, and in some instances, 
where large quantities were given the cows, 
the milk furnished cream which could not 
be made into butter without difficulty. 
When put into the churn it beat up in froth'; 
the caserne would not separate from the 
butter even in the cold weather of January. 
If oil meal was to lie employed for cows 
in milk, we should advise commencing wit h 
a small quantity, say half to three-quarters 
of a pound at first, miugling it with three 
or four quarts of bran. Then the oil meal 
may be gradually increased to a pound aud 
a half per day for each animal, and the re¬ 
sult meanwhile carefully noted. Perhaps 
the bettor way in feeding would bo to 
moisten the. hay, mingling the ground feed 
with it so that tho whole would be consumed 
together. This would insure a more thor¬ 
ough mastication of the ground food, and 
consequently a more thorough digestion and 
assimilation. 
When additional food rich in oil is supplied 
to cows, the effect is different ou different 
cows; for if a cow have a tendency to fat¬ 
ten, the additional food may be converted 
into flesh rather than milk. Dr, Voelciceh 
made an experiment in 1880, the details of 
which may perhaps he of interest in this 
connection. Ho selected three cows from 
the common dairy stock, and three pedigree 
Short-Horns. They .were kept Jn the neigh¬ 
borhood of Bristol, England, being fed on 
good pasture land, After a time the cows 
PIG-PEN PAPERS 
PRIZE ESSAYS ON BUTTER MAKING 
WANTED, 
Cough in Swine .—A Hamilton Co. (Iowa) 
correspondent of the Rural World says i 
“ If the shoats are not doing well, aud the 
hair or bristles do not lie smoothly —the 
shoats having been fed principally on corn, 
and they go coughing around—wo oorne to 
tho conclusion that *hcy have got worms, 
aud a teaspoonful of turpentine iB theu given 
to each, in the form of a drench. If the 
coughing does not cease In the course of a 
week, give another spoonful; usually the 
first dose will be sufficient. If hogs are fed 
plenty of salt and ashes, the worms hardly 
ever get the advantage of them. Sulphur 
and stone coal and charcoal are good prevent¬ 
ives cf diseases iu swine. Hogs are very 
fond of charcoal, and also of salt.” 
More Ptgn III. —Will you or some of the 
readers of your paper please toll us what alls 
and can be done to save our pigs ? The first 
we notice of disease, they grow very pale 
have scarcely any color, their breath short’ 
lose their appetite and strength. Generally 
die within three to five days after the trouble 
is first discovered. Are usually taken when 
about three weeks old. We lost, two years 
ago, a litter of ten ; have one sick now and 
arn expecting there will be more. I found, 
upon opening one of them, the lungs nearly 
gone. Has the feed of the sow any thing to 
do with it ? Am giving oat meal aud milk. 
—P. J. 
Can our readers make any practical sug¬ 
gestions that will benefit our corresnondenA 1 
I make the following offer for practical 
essays on the manufacture and handling of 
butter in all its details, which offer is open 
for competition to all: 
For the Best Essay .$300 
Second “ “ *y<yi 
Third “ ” .; ■;.7™ 
Fourth “ “ '‘ion 
Fifth “ “ . .-. ^ 
sixth ” » 50 
Five next best, $25 each . 125 
Total.$1,000 
Making eleven essays which will draw 
prizes. 
The following conditions most be observed 
by all competitors, viz : 
The Essays must treat the subject fully 
and scientifically, and as briefly as may In¬ 
consistent with a. thorough consideration of 
all Important points. 
Each Essay must Include plans, aud be 
accompanied by drafts of rnitk rooms con¬ 
sidered most desirable in various localities. 
