1903 
THE RURAL NEW-YORKER. 
327 
HORSE WITH COCKED ANKLE. 
Can you explain just what happens when 
a horse’s ankle gets cocked? Is there any 
rsllef for It In the first stages? Just which 
cords or muscles are the ones in fault and 
where located? a. b. c. 
Wisconsin. 
Knuckling is a partial dislocation of 
the fetlock joint in which the relative 
position of the pastern bone to the can¬ 
non and coronet bones is changed, the 
pastern becoming more nearly perpen¬ 
dicular, with the lower end of the can¬ 
non bone resting behind the center line 
of the suffraginis, while the lower end 
of this bone rests behind the center line 
of the coronet. While knuckling is not 
always an unsoundness it nevertheless 
predisposes to stumbling and to fracture 
of the pastern. Young foals ai'e quite 
subject to this condition, but in the great 
majority of cases it is only temporary, 
it is largely due to the fact that before 
birth the legs were flexed, and time is 
required, after birth for the ligaments, 
tendons and muscles to adapt them¬ 
selves to the function of sustaining the 
weight of the body. Horses witn erect 
pasterns are prone to knuckle as they 
grow old, especially ’ in hind legs. All 
kinds of heavy work, particularly in 
hiily districts, and fast work on hard 
race tracks or roads are exciting causes 
of knuckling, it is also commonly seen 
as an accompaniment to that faulty con¬ 
formation called club foot, in which the 
toe of the wall is perpendicular and 
short, and the heels high, a condition 
most often seen in mules, especially the 
hind feet. Knuckling is produced by dis¬ 
ease of the suspensory ligament, or of 
the flexor tendons, whereby they are 
shortened, and by disease of the fetlock 
joints. In young foals no treatment is 
necessary unless there is some deformity 
present, since the legs straighten up 
without interference in the course of a 
few weeks’ time. When knuckling has 
commenced the treatment is to relieve 
the tendons and ligaments by proper 
shoeing. The foot is to be prepared for 
the shoe by shortening the toe as much 
as possible, leaving the heels high, or if 
the foot is prepared in the usual way 
the shoe should be thin in front, with 
thick heels or high calks for hind feet; 
a long-heeled shoe with calks seems to do 
best. Of course when possible the causes 
of knuckling are to be removed, but 
since this cannot always be done the 
time may come when the patient can no 
longer perform any service, particularly 
in those cases where both forelegs are 
affected, and it becomes necessary either 
to destroy the animal or secure relief by 
surgical interference. In such cases the 
tendons, between fetlock and knee, may 
be divided for the purpose of securing 
temporary relief. Firing and blistering 
the parts responsible for the knuckling 
may, in some instances, effect a cure, but 
a consideration of these measures prop¬ 
erly belongs to the treatment of the dis¬ 
eases in which knuckling simply appears 
as a sequel. c. x. h. 
What is ‘'Baker's Cheese ?" 
In the account of the Bainbridge Cream¬ 
ery, issue of December 28, 1902, reference la 
made to “Cans of baker’s cheese.” What 
is it? We know of nothing here made 
which could go in cans, and under that 
name, and what is It for? 
Baker’s cheese is a distinct variety, 
and not, as many suppose, the same as 
pot cheese or cottage cheese. Skim- 
milk, after being run into large vats, is 
coagulated by means of rennet. The 
milk is warmed to about 80 degrees, and 
is kept at that temperature for about 12 
hours, during which time it ripens and 
develops a degree of acidity. It is then 
dipped into trays having Irish linen bot¬ 
toms, and is worked by handling, while 
the whey goes through the linen into 
the whey vats. When worked to the 
right degree of dryness the cheese is 
placed in 40-quart cans, cooled and 
shipped without salt or other additions. 
It would be a difficult matter for an in¬ 
experienced person to produce a high 
grade of bakers’ cheese as the factors of 
judgment and skill have a large Influ¬ 
ence in flxing the quality. A small error 
would result, perhaps. In the production 
of an article that would be practically 
valueless. The cheese is handled by 
bakers, who put it up in attractive 
forms, adding, usually, eggs and milk. 
It is sometimes eaten with cream. 
H. H. b. 
Lice^on Hogs. 
Not long since an article appeared un¬ 
der above head in Tue R. N.-Y. whicn 
would lead one to think that it was a 
very difficult matter to get rid of hog 
lice. On the contrary, it is very easy to 
kill the lice on the hogs but it is useless 
to do this unless one thoroughly cleans 
out the trash and kills lice in the pens. 
The grease resulting from fi'ying pork, 
mixed with twice the quantity of kero¬ 
sene or coal oil, will kill every louse; so 
with crude petroleum. Use enough of 
either fully to saturate the hog and no 
louse will escape. But a remedy 1 like 
better and one obtainable on every farm 
is buttermilk. Let it stand until very 
old and sour, the sourer the better; then 
thoroughly wet the hog all over, being 
careful to hit every spot and put on 
plenty, and let it dry on. This is one 
of the flnest things to flt hogs for the 
show ring; put it on one day and wash 
it off the next, and nothing else will 
make a hog’s skin look so bright and 
clean. After the hogs have been treated 
for lice the pen should be cleaned and 
the bedding either carried to some place 
where the hogs cannot come near it or 
else it should be burned, and the pen 
should be saturated so as to wet every 
crack and crevice with coal tar and kero¬ 
sene, half and half, or what is better, 
crude petroleum. It is well to examine 
the hogs again in a week or 10 days to 
see that they have not been reinfested. 
It is a capital idea occasionally to scat¬ 
ter in the hogs’ nest a little fine air- 
slaked lime dust, as that has a tendency 
to kill lice and also to keep the nest 
free from fleas. j. s. woodward. 
Apples for Milch Cows. 
My experience is different from that 
of W. B. Rines, page 91, as I have fed 
apples, both sweet and sour, for a good 
many years and have always found 
them great milk producers. At no time 
of year do I get flner or thicker cream 
than when using apples. I now feed 
them twice a day one peck each with 
three quarts of dry distillery grains, 
and the cream is equal to that of cows 
during the month of June when grass is 
the best of the season. My cows are 
grade Jersey. The milk is set in shal¬ 
low pans, stands 48 hours before skim¬ 
ming, and is churned every third day 
in a barrel churn. It seldom requires 
over 15 minutes at any time of year. 
and when the cows have plenty of apples 
it takes even less time. The cream is 
kept at a temperature of about 60 de¬ 
grees and stirred every day in the cream 
pail when new cream is added to it. 
When ready to churn cream is raised 
to 62 to 64 degrees. One large milk¬ 
man told me a few days ago that he 
thought he should put up a silo on pur¬ 
pose for cider pomace, as he found It 
was a great milk producer. All my 
neighbors feed apples with good results. 
Spencertown, N. Y. q, w. h. 
AMERICa^S 
LEADING HORSE IMPORTERS 
Ours were the FAVORITE PERCIIERONS at the recent INTER¬ 
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Our French Coach StaUions won EVERY FIRST 
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won EVERY FIRST at the Iowa State Fail*, Kan.sas 
State Fair, Kansas City Horse Show, Central South 
Dakota State Fair and Ohio State Fair, including 
GRAND SWEEPSTAKES, all draft breeds competing. 
In France our horses were equally successful in the show ring, fifty of 
them being prize-winners in the two leading shows. 
W’e import more, and therefore can sell cheaper than anybody else. 
MIAUGHLIN BROS., COLUMBUS, OHIO. 
Branches—Emmettsburg, la.; Kansas City, Mo. 
/■ 
3 FEEDS ONE CENT 
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••INTEKNATIONAI, STOCK KOOU” |3y3 FEEDS roK ONE CENT'tLifi Is Prepared from Root., Herbs, Seeds and Barks and won the Highest Medal at Paris Exposition In 1900 as a 
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^ I M 
Tlf 
IT CONTAINS 183 LARGE ENGRAVINGS OF HORSES. CATTLE, SHEEP. POULTRY, ETC. 
The Cover of this Book it a Beautiful Live Stock Picture a^Prlnted In Six Brilliant Colors. Book is by 9^. Seo engravingfor 
greatly reduced design of cover. It cosine $11000 to have our Artists and Kngravere make these life 
Kngravings. This Book contains a Finely Illustrated Veterinary Department that will Save You Hundreds 
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History and Illustrations of tho Different Breeds of Horses, Cattle, Sheep, Goats. Hogs and Poultry. 
It contains testimonials, and Life Kngravings of many very noted Animals. The KdUor Of This Paper 
Will Tell You That You Ought To Have This Book In Your Library For Koferonce. 
$10.00 CASH, we will send you. IF BOOK IS NOT AS STATKD. 
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1st.—Name This Paper. 2d.—How Much Stock Have You T 
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MINN., V. 8. A. 
We employ over 300 people and have 
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3 F€5DS!ol0NE CENT 
|)HrHiNkTiQNAL5IOCKrOODCO| 
MIMMCAPOLiXMlNfCUXA 
