<58 
THE RURAL NEW-YORKER. MAR ® 
■ ■ . . " ■ i -n . i - ... — . — i . —— ... — ... 
patented, is simple m^const ruction and gives 
perfect satisfaction. Good oak wood should 
be used in its construction. The dimensions 
may be varied to suit one’s fancy, but are 
usually about as follows: l^lank, forming the 
main body, five feet long, one foot wide and 
two inches thick; cross-bar in front 3)4 feet 
long, three inches wide and three inches thick; 
diameter of wheel 12 inches; extreme length of 
shoe 18 inches. The shoe is made and attach¬ 
ed like that of tne ordinary two-horse corn- 
drill. The wheel should be 1)4 inch thick, 
and encircled with a good, heavy tire. The 
long iron slide, extending through the box 
and connected with the propelling arms of the 
wheel, as shown in the cut, slides back and 
forth directly on top of the plank, and is pro¬ 
vided with a suitable sized hole to hold two or 
three grains of corn, which are drawn back 
under a thick piece of leather (nailed across 
the bottom of the box), and dropped down 
through the shoe. The stirrups at either end 
of the cross bar should be made of iron or 
steel, and should be not less than two inches 
wide and a quarter of an inch thick. 
„ Rexford, Kansas. e. k. m. 
j^orscwait. 
THE THOROUGHBRED STALLION, Q. C. 
While the Trotter successfully competes in 
popularity with the Thoroughbred in this 
country, the latter still holds, unchallenged, 
the first place among horse flesh in the Brit¬ 
ish Isles. Every animal of any particular 
merit is widely known; his characteristics, 
history and pedigree are retailed repeatedly 
in the papers, and his likeness finds a promi¬ 
nent place in the illustrated journals. At 
present a prominent favorite is the Thorough¬ 
bred stallion Q. C. (Queen’s Counsel) the prop¬ 
erty of Mr. William Edwin Litt, of Shrop¬ 
shire. He was foaled in 1883, and was got by 
Wisdom out of Brenta. He was exhibited 
at the Nottingham show of Thoroughbreds 
last year, and was awarded one of the Queen’s 
premiums of §1,000. His likeness here has 
been re-engraved from the London Livestock 
Journal. 
ANSWERS TO CORRESPONDENTS. 
[Every query must be accompanied by the name 
and address of the writer to Insure attention. Before 
asking a question, please see If it Is not answered In 
our advertising columns. Ask only a few questions at 
one time. Put questions on a separate piece of paper. 
HOW TO MAKE BUTTER “ COME.” 
V. A. S., Benton Harbor, Mich .—My three 
cows have been giving milk since last July or 
August. Their feed consists of corn-meal and 
oat-meal once a day,and straw,corn-stalks and 
marsh hay alternately, with salt nearly every 
day, and plenty of clean spring water at all 
times. The milk is kept in a pantry off the 
kitchen where it is too cool to sour and too 
warm to freeze. It is scalded, and we churn 
twice a week, with the cream at a tempera¬ 
ture of 60 degrees. We churn with a dasher 
and stone churn all day, but the butter doesn’t 
“ come.” Why doesn’t it “ come ”, and how- 
can we make it do so? 
ANSWERED BY HENRY STEWART. 
There are two reasons why butter will not 
come: one is because the cream is too cool and 
sweet; another is because the cream is too 
warm and sour. In the first case the cream 
becomes granular as if it were filled with 
sand, and it dashes about without foaming. 
In the second case, the cream gets very thick, 
foams and swells and soon becomes very 
strong and sour-smelling. In the first case, 
the remedy is to keep the cream in a warm 
place until it becomes distinctly sour, and 
then to ch urn it at 65 degrees. Whenthecream 
goes at 60 degrees into a cold churn and is 
churned in a cold room, it can easily fall to 
50 degrees, when the small particles of butter 
are too hard to adhere and they dash about 
in the butter-milk without gathering. If a 
quart of water at 80 or 90 degrees is thrown 
into the churn the butter comes very soon, as 
it is already well separated. WheAthe cream 
is too sour and warm and foams in churning, 
a quart or two of cold water will remove the 
difficulty and bring the butter; but under 
these [circumstances the butter will not be 
good. 
ANALYSES AND COST OF FEEDS FOR MILCH 
COWS. 
D. D. B., Ringtown, Pa. —1. What is an 
analysis of rye chop? 2. Do equal parts of 
rye chop, wheat-bran and corn-meal make a 
good food for milch cows? 3. Is bran at §20 
per ton equal as feed to wheat middlings at 
the same price* 
Ans. —Rye chop and the other materials 
mentioned contain the following nutritive ele¬ 
ments by which their feeding values may be 
compared • 
Nitrogenous 
Carbohy- 
Fat. 
Feeding 
matter. 
drates. 
value. 
Rye chop per cent.. 11.0 
67.4 
2.0 
*1.08 
Wheat-hran. 12.9 
59.1 
3.5 
1.01 
Corn-meal.l».o 
62.1 
6.5 
1.11 
Wheat middlings... 11.4 
66.8 
2.9 
1.00 
Cotton-seed meal... 41.5 
24.4 
18.0 
2 80 
As a matter of practice, corn-meal and 
wheat-bran, mixed in equal parts, make an 
excellent—perhaps unexcelled—food for cows 
kept for milk or butter. If anything at all 
might be added to improve it, it would be one- 
fourth as much cotton seed meal, which 
would largely increase the nitrogen and the 
fat. Wheat middlings tend to make a white 
and crumbly butter, although for milk alone 
they are very good feed, if the price is right. 
By consulting the feeding values given and 
the market prices, one may be guided in 
choosing the most economical foods. It is 
seen that cotton-seed meal is a very cheap 
food at §25 per ton, but on account of its ex¬ 
tremely rich and concentrated character it 
cannot be fed safely in any but very small 
quantities. 
PBAS FOR A HOG PASTURE. 
C. W. E. B., Fowlerville, Pa .—How much 
peas should be sown per acre for a hog 
pasture? Would this be a good plan? Where 
can the peas be obtained for seed? 
Ans. —Peas make very good pasture for 
hogs, but it would be better to sow oats with 
them, by which means the vines are held 
up from the ground and the yield of the crops 
is nearly double, both crops yielding almost 
as much as if sown alone. Pasturing swine in 
this way is a wasteful practice unless it is done 
for the improvement of the soil, as the herb¬ 
age is trodden down into the ground in great 
part. As the crop cannot well be pastured 
until the growth is quite large, it would be far 
better to cut the fodder and feed it to hogs on 
a part of the land and then turn them in to 
consume the second growth. Clover is the very 
best pasture crop for swine. Any seedsman 
who advertises in the Rural can supply peas 
for seed. 
AILING CHICKS. 
J. C F., Minneapolis, Minn .—My chick¬ 
ens hold their heads on one side as if some¬ 
thing were in their ears. After doing this 
for a few days, they become worse, until they 
turn necks and heads clear around four or 
five times. Then they fall down and each 
neck and head seems to have a fit. After the 
first attack they seldom live over a week. 
Ans. —This is a trouble that often occurs, 
especially among Plymouth Rocks, the cause 
of which is not conclusively determined; but 
it seems to occur when chicks are from eggs 
laid by over-fat hens. The large lice also 
cause the trouble, as well as dampness or ex¬ 
posure to cold drafts. Sulphur in the food, 
or over-heating of the eggs during incubation, 
has also been assigned as a cause, the latter be¬ 
ing probably nearer the solution than any¬ 
thing else. 
COW-PEA HAY. 
M. F. A., Chelsea, Ky .—As to pea hay, how 
much seed per acre should be sown? When 
should the “hay” be cut? Where can I ob¬ 
tain seed and at what price? 
ANSWERED BY HUGH L. WYSOR. 
Hay made from cow-pea vines requires a 
longer time and is more difficult to cure than 
that made trom other forage crops. The 
quantity of peas necessary to sow an acre 
would depend very much upon the variety 
used, some kinds growing only in bunches and 
others making vines 12 to 25 feet in length. 
The Conch pea, which is the variety usually 
sown in the South for forage crops, will cover 
the ground if planted two or three in a hill 
six feet apart. Sown broadcast, a peck to 
the acre would be sufficient. It does not ma¬ 
ture seed in middle Georgia. Plant the seed 
from May 15 to June. Cut in favorable 
weather when the the vines have matted over 
the ground. For prices and decription of 
varieties, write to the Alexander Drug and 
Seed Co., Augusta, Ga. 
THE GAERTNER GRAPE. 
J. B., West Park, N. Y .—Has the Rural 
grown and fruited a grape called the Gaert- 
ner—(Rogers No. 14)? If so, can it recom¬ 
mend it for general cultivation ? It is very 
handsome and of fine quality. What I want 
to know is as to its healthfulness and produc¬ 
tiveness ? 
Ans —The Gaertner (Rogers’s No. 14) has 
never done well at the Rural Grounds. But 
in some places it Is a magnificent grape, bear¬ 
ing large bunches, large berries of a light-red 
color and translucent. It is also of very good 
quality, the pulp being tender, pleasant and 
rich. The vine grows vigorously and it is in 
many places very productive. 
about roses. 
B. A. B., Afton, N. Y. —1. How are Per¬ 
petual roses propagated ? 2. What is the best 
way of protecting a tender rose bush in winter ? 
1 built a small house around mine and cov¬ 
ered it with glass, and the bush is now quite 
green. Was that a good way ? 3. What is 
the difference between Hybrid Perpetual 
and Monthly roses ? 4. What are the names 
of one or two of each kind that would do well 
here ? 
Ans. — 1. By budding and by cuttings. 2. 
They may he taken up and wintered in pits 
or cold-frames, or in the cellar. They may 
also be protected by glass houses as our in¬ 
quirer has done. Tney may also be wintered 
in trenches. Some are successful in keeping 
tender roses through the winter by heaping 
soil around the bushes and covering them 
with long manure, leaves, etc. The R. N.-Y. 
has not been successful by this method. 3 
The Hybrid Perpetuals or Remontants were 
originally crosses between Bourbons, Hybrid 
Chinas and Damask Perpetuals. Then fol¬ 
lowed crosses innumerable of Bengals, Teas, 
etc., upon them. Recrossing was continued 
until this class of roses is mixed up beyond the 
possibility of being straightened out. They 
are, for the most part, hardy without protec¬ 
tion in any climate similar to that of New 
York. The Monthlies are the real perpetual 
bloomers, but few of them will stand a zero 
temperature. The Teas belong to this class. 
For Monthlies: Bod Silene, Catherine Mermet, 
The Bride, Isabella Sprunt, Perle, La France. 
Hybrid Perpetuals: Alfred Colomb, Gen. 
Jacqueminot, Mabel Morrison, Charles Le- 
febvre. 
STOCKED OR SWOLLEN LEGS IN A BROOD¬ 
MARE, ETC. 
O. C. L., Lawton, Mich. —1. What should 
be done for a mare with foal, troubled with a 
swollen hind leg? 2. Another mare with foal 
has rubbed the root of her tail till she has 
worn through the skin. How should she be 
treated? 3. What is the best work on horses, 
especially for the treatment of brood mares? 
Ans —1. The condition is not uncommon in 
mares with foal. Very little medicinal treat¬ 
ment is necessary, as the swellings will usual¬ 
ly disappear after foaling. Where this tend¬ 
ency to stocking of the limbs occurs, special 
attention should be given to the care and diet 
of the mares. They should have moderate 
daily exercise when the weather is suitable. 
Light work is best, but the run of a yard will 
do fairly well. Do not feed too heavily, es¬ 
pecially with corn or other heating foods, as 
over feeding favors the stocking. A restrict¬ 
ed, laxative diet, to consist in part of roots or 
mashes, is the most suitable for such cases. If 
the swellings become very bad, give three 
drams of the best aloes every other night un¬ 
til the bowels are loosened. Then give one 
table-spoonful of the following powders in the 
feed once or twice daily: nitrate of potash 
eight ounces; iodide of potash four ounces. 
Bathe the swollen limbs occasionally with 
diluted compound tincture of iodine, or spirits 
of camphor. It is best not to use the internal 
remedies unless it becomes necessary, especial¬ 
ly during the latter part of gestation, because 
of the tendency (usually slight, however) to 
produce abortion if the bowels or kidneys are 
unduly excited. 2. For the present we would 
advise some such simple treatment as 
thoroughly washing out the tail with warm 
Castile soap-suds and then sponging over with 
coal oil or kerosene. If the skin is much 
abraded, apply zinc ointment. If the trouble 
continues after foaling give a course of treat¬ 
ment for intestinal worms. See Intestinal 
Worms in a Horse in the Farmers’ Club, of 
May 12, 18S8. 3. “ Horse-Breeding " by J. H. 
Sanders, to be had of the J. H. Sanders Pub¬ 
lishing Company, Chicago, III., price §2 00. 
CHRONIC BLOATING IN A COW. 
F. D., Southampton, N. Y .—During the 
past month the body of a medium-sized cow 
of mine has swollen so much that it fills a 
stable door three feet wide as she passes 
through. She is expected to come in about 
April 20. She eats and drinks as usual. A 
neighbor says one side appears to be filled 
with water, and the other with air just under 
the skin. She is very much bloated. What 
should be done for her?, 
ANSWERED BY DR. F. L. KILBORNE. 
Give the cow one-half pound each of Epsom 
salts, and common salt with one ounce of gin¬ 
ger as a drench in a quart of water. This 
dose should move the bowels freely. If it does 
not, repeat it iD 24 hours. Then give three 
table-spoonfuls of the following pc wders in 
the feed night and morning, or as a drench 
if she refuses her feed—sulphate of soda and 
powdered gentian root each one pound, niter 
and carbonate of soda each one-half pound, 
nux vomica one-fourtli pound, mix—continue 
until relieved. If the bloating becomes very 
