1903 
i5 
THE RURAL NEW-YORKER. 
BEST MANGER FOR HORSES. 
On page 475, last year, H. E. C. gives 
sound advice about constructing horse 
stalls. His directions for a space under 
the manger where bedding can be 
stored are dangerous advice. Just as sure 
as a horse lies down with his head and 
neck close up to the manger, and the 
head and neck comes between the hitch- 
tie and the manger, as horses naturally 
drop on to their knees and put their 
heads low down, the hitch-tie is liable 
to come across the neck. That is, the 
head and neck are between the hitch-tie 
and the manger, and when lying down 
the horse is liable to roll on to his side 
and will swing or shove his head and 
neck in the space under the manger. 
The horse then realizes the predicament 
be is in, and the first move he makes 
is the struggle to get up. If he does not 
succeed with the first attempt he is se¬ 
curely cast, for every struggle that can 
be made is done mostly with the hind 
parts and feet, so he is sure to force 
himself farther under -the manger with 
every struggle, and without assistance 
it is impossible for a horse to get up 
until the hitch-tie is loosened and the 
body moved back until the head and 
neck will be out of the space made for 
bedding. My advice is to make no space 
under the manger. Thoroughly plank 
to the floor, and make room for the bed¬ 
ding in some other place. Abotit 30 
years ago 1 would have lost a very valu¬ 
able horse with just such a trap but for 
a hired man being out late at night, 
who found my horse in the above de¬ 
scribed predicament. I have a tempor¬ 
ary manger on my barn floor, and 
neglected to planu to the floor, being 
seldom used, but a visitor’s horse last 
July got the head and neck under as 
described above and had to be helped 
out. A friend in Eddyville, N. Y., a 
man who handles a very large number 
of horses, says if he had a horse that 
he wanted to commit suicide he would 
construct such a manger; he once had 
a horse trapped in the place as designed 
for bedding, which injured the head 
and neck so that he never got over it. 
A relative had a splendid mare cast in 
the same way a short time ago and says 
she never could have relieved herself 
without assistance; he now has no more 
space under the manger for bedding. H. 
E. C. recommends a slat bottom for a 
horse manger. That I would not prefer. 
I would place the bottom, say one foot 
from the floor. Then have the bottom 
18 inches wide and the top of the 
manger 28 inches wide and three feet 
from the floor; then fit slanting boards 
each side on the bottom that are 10 
inches wide so that the bottom of the 
manger is eight inches between the 
lower edges of the slanting boards. 
Then as everything is consumed or as 
the manger is emptied the refuse is con¬ 
fined to the eight-inch space, and is 
easily removed. There is no necessity 
of a feed box; all feed is eaten from the 
bottom of the manger. This may not be 
good advice for men who never have a 
broom in the barn. Those men can feed 
from the feed box; the horses scatter 
and slobber an amount, and often a 
large amount, into the manger, and 
what they can’t get that is palatable 
from the remainder makes good sur¬ 
roundings for rats and mice. 
O. ir. SMITH. 
COOK'S DAIRY NOTES. 
Ai.i’ai.fa in Tiiic SiT.o.—Two cases of 
silaged Alfalfa have come to my notice 
where results have apparently been sat- 
isfactorj'. Cows seem to relish the food, 
ami when fed in connection with corn 
silage most excellent results follow. 1 
have not tried it. Red clover has not in 
our own experience given quite the sat¬ 
isfactory results one would anticipate. 
1 am, however, greatly interested in 
silaging Alfalfa. Its merit is known as 
a forage and hay fodder. If we may 
convert it into silage the great difllculty 
of curing in our humid atmosphere will 
be avoided. I learn that the heat de¬ 
veloped may need some attention by 
way of adding water freely at time of 
filling. I am satisfied that we are slow¬ 
ly gaining ground in New York, and will 
. ultimately grow it upon most farms in 
larger or smaller areas according to the 
location, subsoil, mechanical condition, 
and readily available plant food in the 
.soil, learning in the more northerly por¬ 
tions to give adequate Winter protec¬ 
tion, and so adding one more forage 
plant to save a portion of our tremen¬ 
dous outgo for concentrated cattle food. 
Buy I NO Stock Fooi>s. —One who has 
watched the progress of agricultural in¬ 
struction and study, especially as it re¬ 
lates to cattle foods, can easily observe 
the rapid advance made in nearly every 
locality in an understanding of the com¬ 
position and physiological effect of each 
new food as it comes upon the market. 
Experiment station analysis and animal 
likes and dislikes are soon made known, 
and bedbme common property. Both 
seller and buyer are thereby benefited. 
The buyer knows what he is getting, 
and the seller also profits, because he 
is able if the food has real merit to place 
it upon the market and get value based 
upon its actual food nutrients. This 
brings us to a point in cattle food pur¬ 
chase that makes for difficulty in an¬ 
swering many questions as to what food 
should be purchased, because the valu¬ 
able nitrogenous foods do not vary 
greatly in their cost price per unit of 
protein composition. 
Pigs and Pork. —Is the pig going out 
of fashion? I have attended 11 insti¬ 
tutes this season, and not one question 
has appeared in the question box con¬ 
cerning growing, fattening or breeding 
pigs. Are we to buy more of our food 
products? The subject does not seem 
to be popular as a rule. There Is a de¬ 
moralizing effect upon the farmer when 
he begins shipment of milk to any of 
our city markets. He at once assumes 
that the business needs a specialist only, 
and he must not even raise his own fam¬ 
ily pork. Again, it is becoming unpop¬ 
ular to eat fat pork in any form; be¬ 
cause for years it was quite the whole 
meat diet and not particularly produc¬ 
tive of nerve, blooa and tissue it became 
a fad to denounce it as a food. A farm¬ 
er was old-fogyish and a back-number 
if he had a barrel of fat pork In his cel¬ 
lar—now I would not advise it as a 
steady diet, but a pork barrel at our 
house is one of the standards, and re¬ 
ceives attention each year with as much 
care as the flour supply or coal bin. Nice 
sweet crisp fried salt pork is a relish, 
and I like it. The reason that people do 
not call for it at hotels is because they 
do not know how to cook it. There is 
no necessity of aping city notions to 
such a degree that we must banish the 
good old pork barrel from our cellar, 
and cease raising pork on the farm. 
H. E. COOK. 
Grain Mixture for Dairy Cows. 
The Massachusett-s Station is receivinir 
many inquiries relative to the most 
economic grain mixtures for milk produc¬ 
tion. All kinds of grain are relatively high 
SLZ present. Taking feeding effect and cost 
into consideration, the following mixtures 
ere suggested: 1 . One hundred pound.s 
b'an, 100 pounds flour middlings, 100 pounds 
cotton-seed or gluten meal; mix and feed 
seven to eight quarts dally. 2. One hun¬ 
dred pounds bran, 150 pounds corn and cob 
meal, 100 pounds cotton-seed or gluten 
nic-al; mix and feed seven to eight quarts 
daily. 3. One hundred pounds corn and 
cob meal, 125 pounds gluten feed; mix and 
feed five to six quarts daily, preferably 
mixed with corn silage. Very satisfactory 
and economic results are being obtained 
at this station with the following: 1. Two 
hundred pounds distillers’ dried grains. 150 
pounds corn and cob meal; mix and feed 
five to six quarts dally. 2. One hundred 
pounds distillers’ dried grains, 100 pounds 
flour middlings; mix and feed six to eight 
quarts dally. [Prof.] j. b. lindsey. 
Mass. Exp. Station. 
DctAlML 
CreahSeparktors 
375,000 
Now in 
Daily 
Use. 
Save 
98110.- 
per Cow 
each 
year. 
Send for free catalogue. 
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CHICAGO. I NEW YORK. 
he EMPIRE 
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AMERICAN 
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It is simple. It is practical. It is 
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Tf'on Medal at Paris, IWX). 
CREAM EXTRACTOR 
This is a genuine 
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offer made to introduce the Peoples 
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PEOPLES SUPPLY CO., 
Dept. 86. Kansas City, Alo. 
Cows barrenrS years 
MADE TO BREED. 
Pree. MOOrC BrOthCrS, Albany, N. Y. 
When 
the scales and the price invariably verify 
all claims made for Dr. Hess’ Stock Food as 
a conditioner and fle.shener of cattle. A table¬ 
spoonful to each animal twice a day in the regular 
grain feed, with a gratliial increase to two spoons¬ 
ful of Dr. He.ss’ Stock Food produces a marvelous 
change in ajipearance, both as to great increase of flesh 
and a pleasing evidence of vigor. Dr. Hess’ Stock Food is 
a perfect tonic that increases the appetite and invigorates 
the digestion—makes possible heavier feeding without waste. 
Dr. Hess’ Stock Food compels digestion of all "food eaten—that 
means economical feeding and a wonderful addition of solid flesh 
and fat. It shortens the feeding period 30 to 60 days. It is a 
scientific compound for cattle, horses, sheep and hogs that jirevents 
disease by keeping the animal in perfect physical condition. 
Dr. Hess’ Stock Food 
is the product of America s eminent veterinarian, Dr. Hess, graduate of famous medical and 
veterinary colleges, and his preparations are recognized by those institutions of learning, and 
prescribed generally by the profession. No unprofessional manufacturer can e«iual Dr. lless’Stock 
^oqd. the yellow card in every package entitles the purchaser to free personal advice and free pre¬ 
scriptions for his animals from Dr. Hess. I>r. Hess’ Orrat Stuck Hook, on diseases of animals and 
poultry, the only complete treatise for popular use. consulted and commended by leading veterinarians, 
will be sent free prepaid, if you write what stock you have, what fetock food vou have fed, and mention this 
paper. Head it and you can master all stock diseases, and know them !it' sight 
C. M. McClain, veterinary surgeon, Jeromeville, Ohio, says: “It is tlie most comprehensive work for farmers I have ever seen." 
J, Ohio, Bays: ‘To my practice I often follow suggestions given in your book.” 
H. N. Layman, veterinary surgeon, Lattusljurg, 
tVealso make Dr. Hess’ Poultry Pan-a-ce-a, Dr. Hess’ 
Healing I'owder, and instant Louse Killer. Address 
OR. HESS & CLARK, Ashland, Ohio. 
