1903 
THE RURAL NEW-YORKER 
6o7 
CABBAGE AND SYRUP FOR HOGS, 
• 
AVhat is tile feeding value of cabbage, 
fitlier raw or cooked and sweetened, for 
jiigs three or four months old; also molas¬ 
ses or syrup, and how much can be fed 
with safety? w. j. s. 
Albion. N. Y. 
Henry gives the following analysis of 
cabbage: Ash 1.4, protein 2.4, fiber 1.5, 
nitrogen free 3.9, fat 0.4, water 90.5. 
This gives a nutritive ratio of 1:2. It 
will be seen that cabbage is first valu¬ 
able as a •succulent food, and secondly 
for a high protein content, making it 
especially valuable if fed with corn, in 
feeding enough only to keep the appetite 
sharp. I can only say that my experi¬ 
ence in feeding molasses has been very 
unsatisfactory, whatever the cau'se may 
be. n. K. c. 
THE LINCOLN SHEEP. 
The sheep is rightly named the golden 
hoof, the best paying stock on the farm. 
The Lincoln is my choice first, because 
easily fattened, and shearing the most 
wool of any of the mutton breeds. The 
I incoln is the best cross with the Meri¬ 
nos because it makes the wool longer 
and more of it, commanding a better 
])rice. There is no breed of sheep but 
what would be profitable to keep on the 
farm. They help the farmer to destroy 
nearly all kinds of weeds, cheaper and 
more effectively than can be done in any 
other way. They help the farmer to fer¬ 
tilize his land. Sheep have not as yet 
found a place on many farms. The rea¬ 
son for this is that the farmer him'self 
has not known the value and he has an 
idea that a i)erson has to be endowed 
with some peculiarities that fit him for 
managing a flock of sheep. There are 
two places on the farm where sheej) 
could be kept to advantage, and one of 
them is the stubble field after harvest. 
The other is in brush timber land. They 
clean up the undergrowth, and in doing 
this cleaning up about the farm, the 
flock never leaves a foot of land any 
poorer than they found it. 
Erie Co., N. Y. n. dkxtki!, 
MALT SPROUTS FOR HOGS. 
Would malt sprout.s improve a ration for 
hogs where the ration is largely corn, or 
would it be better to have equal parts by 
weight of middlings and malt sprouts, or 
would a ration of equal parts of corn, mid¬ 
dlings and malt sprouts be still better? 
Valley Falls, N. Y. h. o. b. 
1 never fed malt sprouts to hogs. So 
far as the analysis of the food is con¬ 
cerned it will furnish protein to balance 
corn, but hogs do not take kindly to 
light, bulky foods. The question there¬ 
fore of palatability must be considered. 
Bran is valuable as a food, but hogs do 
not like it. Cotton seed has food value, 
but hogs will die if fed enough. The 
heavy or finer portions of wheat offal 
are very palatable and satisfactory as 
pig feed. For young growing hogs I 
prefer low-grade flour to any other food. 
This feed is sold under different names, 
and i's variable in quality. Some of it 
comes near the white flour, and may 
contain as low as eight per cent protein; 
other mills bolt out more flour and then 
it may run as high as 13 per cent pro¬ 
tein. It will usually contain nearly bal¬ 
anced proportions of protein and carbo¬ 
hydrates. Wheat middlings are palat¬ 
able, but have not with me been satis¬ 
factory. If you are to use sprouts 1 
should make up a mixture of one-third 
each Red Dog, corn and sprouts. I have 
found also that the breeding of the hog 
will to some extent govern the food. The 
active strong bony Yorkshire will need 
and must have more corn to keep him 
Quiet than the more easily fattened 
Berkshire. It is a mistake to think that 
young pigs must be grown first and then 
suddenly fattened. While 1 would not 
perhaps carry, as much fat on a young 
pig as one ready to slaughter 1 would 
not have many degrees between. 
H, E. C. 
MAPES, THE HEN MAN. 
Starting tiik Poui.try Business.— At 
present I am employed as a stenographer, 
but bave been advised b.v my doctor tc 
obtain outdoor occupation. For over a 
year I have, by reading and other ways, 
endeavored to obtain all the information 
possible relating to the ])oultry business, 
with the idea of taking up this line of 
farming, and now that m.v health makes 
1'. necessary for me to give up my present 
business I have thought very seriously 
about it. Will you. therefore, be so kind 
a. s to answer a few fiuestions, and tell me 
any tiling you know to be of advantage to 
a beginner? To begin with, I have very 
little cash. Would you advise buying a 
place through a local building loan or rent¬ 
ing? Is it too late in the season to begin? 
About how many fowls should one start 
with? Would 30 hens and two or three 
cockerels be about right? Would it do to 
raise chickens by small incubator during 
the Winter, keeping the. hens for laying 
purposes? Do you consider the Wyandotte 
more hardy than the Leghorn, and what 
are the respective laying qualities of each? 
Can you give me some idea of the (:ost of 
keep of, say 100 fowls (buying about 80 
per cent of the feed) of one of the above- 
named breeds, and what is about the aver¬ 
age number of eggs per year to expect 
fiom a flock of this size, with proper care 
and feed both in Winter and Summer? 
Middlesex Co., N. J. g. h. m. 
1 see only a hard row ahead, for a 
man with “very little cash” and no 
practical knowledge of the enterprise, 
who attempts either to buy or rent a 
farm and earn a living in the poultry 
business. If there is a family to sup¬ 
port and impaired health to start with 
the outlook is doubly hard. Most of u.^ 
have to earn our money before we get 
it. This implies labor. The labor re¬ 
quired to care for a flock of 30 hens 
should not be more than a woman can 
perform before breakfast, and the pro¬ 
fits from such a business could not be 
exjiected to go very far towards a living. 
Bulletin No. 211 of Cornell Experiment 
Station, recently issued, gives the yearly 
record of three flocks aggregating 1,250 
hens, that were kept for profit, and 
shows what has been done with hens. It 
does not deal with possibilities, but with 
actual results carefully reported. Here 
are some of the conclusions: In the year 
from December 1, 1901, to November 30, 
1902, in three flocks representing 1,250 
fowls, the average daily production of 
eggs was 34.7 per cent. The total yearly 
production per hen was 129.7 eggs. The 
average cost of feeding a hen for the 
year was 99.6 cents. The average value 
of the eggs at market rates exceeded the 
cost of food by $1.31 per hen. The value 
of eggs was computed by the wholesale 
quotations in New York City market. 
To this can safely be added five cents 
per dozen when enough hens are kept to 
produce a crate of eggs or more every 
three days, selling at wholesale to best 
grocery trade, and in many localities 
still more by selling direct to coir 
ers. This item alone makes a good in¬ 
come where several hundred hens .are 
kept. o. w. m.\im;s. 
BILTMORE’S IMPORTED BERK- 
SHIRES. 
As seen in quarantine, this is a very 
superior selection of 70 head from Eng¬ 
land’s best herds and breeders. Having 
more size and bone than many previous 
importations, they conform more nearly to 
the American standard for the up-to-date 
Berkshire. Many prize winners at Eng¬ 
land’s best shows of the year are brought 
out. What Mr. Gentry considers the best 
yearling boar shown this year, and a lirst- 
prize winner, is found in Lord Lyon (bred 
b. v E’dward Hayter) of the Highclere breed¬ 
ing. lie is a rare specimen, combining size 
and quality, and no weak jioints, having 
excellent feet and strong bone. Many other 
prize-winning males, and a nice lot of 
young boars are included. Among the ma¬ 
ture sows is a great prize winner, Danes- 
flield lluntre.ss 7313, with a perfect Berk¬ 
shire head, a large long low body, strong 
in loin and a model ham, standing on ex¬ 
cellent feet. Melody Kith, and 25th, bred by 
•Mills, are ju-ize winners this year, and 
typical Berk.shires. due to fari'ow in Sep¬ 
tember; having size and much quality, 
their produce should be valuable. A large 
variety of sows, representing many fami¬ 
lies and breeders, are included, and Mr. 
Gentry is to be congratulated in bringing 
out this new blood to Biltmore, which will 
be offered to the public by sale in Feb¬ 
ruary, 1904. c. M. A. 
Ailing Animals. 
Horse With Cold. 
I have a horse that seem.s to have a per- 
enni.al cold. His nose runs a little all the 
time. Winter and Summer. He coughs a 
little now and then, especitilly when he 
eats his oats. I keep him in a box stall 
and he is free from draughts. 1 do not 
use him except for a driving horse. I feed 
oats ;ind hay; have tried blanketing and 
not blanketing; after driving and all the 
time; have never cliiipcd him. F. H. 
Taidlow. Vt. 
If your horse has a heavy coat have 
him clipped at least three times a year, 
and give him a tablespoonful of the fol¬ 
lowing three times a day: Sal ammoniac 
one ounce, chlorate of potash ounce, 
chloride of iron two ounces, water six 
ounces; put this into an eight-ounce 
bottle and give as directed. 
Horse With Indigestion. 
My horse, about H .ve;irs old. works about 
all day in busy seasons, and one-quarter 
of the time the rest of the year. He is 
fed nine quarts of oats and about 20 pounds 
of good hay when working hard, and six 
quarts of oats ^ind 20 pciunds of hay the 
rest of the time. After he has eaten his 
feed he will turn around and eat his drop¬ 
pings. He keeps in fair order, but works 
rather dull .and lazy. He has to run in a 
bo.\ stall, as he would get cast if tied. 
Winchendon, Mass. h. u. c. 
Your horse has indigestion, or he 
never would eat his droppings. You 
may increase his oats to 12 quarts and 
hay to the same amount or more and 
give him the following powders: Nitrate 
of potash four ounces, bicarbonate of 
soda three ounces, sulphate of iron three 
ounces; make this into 16 powders and 
give a powder night and morning in 
feed. 
Salivated Mare. 
My marc. 12 years old, and her colt, two 
years old. were turned into a hu after ibi 
second crop of clover had come on. The 
mare is excessively .salivated by the clover, 
but the colt is not affected at all. Can 
you tell me why this is? Can you give 
remed.v for the salivation? o. w. D. 
I'''armville, Va. 
Ptyalism or salivation consists of an 
abnormal and excessive secretion of sal¬ 
iva. This is often seen as a symptom 
of irregular teeth, inflammation of the 
mouth or tongue, or of the use of such 
medicines as lobelia, mercury and many 
others. Some foods produce this, as 
clover and particularly second crop, or 
foreign bodies, as nails, wheat chaff and 
corncobs becoming lodged in the mouth. 
If the cause is removed as a rule no fur¬ 
ther attention is necessary. Astringent 
washes may be applied to the mouth as 
a gargle or by means of a sponge. 
SHARPIES 
Tubular Farm 
SEPARATORS 
Built on the Square, 
as everybody knows. Entirely 
different from other separators, 
new in principle. Guaran¬ 
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any other kind. 
Write for catalog 
No. 163. 
P. M. SHARPLES, 
West Chaster, Pa. 
THE SHARPIES CO., 
Chloago, III. 
MONEY SAVED 
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made. Thousands In use. Made to lit any stable. 
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THE CHAIN-HANGING 
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Tbe most practical and humane Fastener ever in¬ 
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When you write advertisers mention The 
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N 
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made entirely of steel and malleable iron. Un¬ 
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GOOD SELLER—BIG PROFITS. 
One agent sold 75 first day. Another sold 800 
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FRANK H. BATTLES. Seed Grower, 
Rochester, Now York. 
Wilder’s Stanchion 
—being an improvement 
over Smith’s. Lightest, 
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Stanchion made. Has steel 
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PRESCOTT’S S 
KEEPS 
WINGING 
WIVBI, 
TANCHIOSfl 
COWS CLEAN 
Swings forward while get¬ 
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I Beverly St., Boston, J ‘ 
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Bloomfield, N. J. 
Western Office, Fisher Bldg.,^ 
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You can add value to any cow with a 
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because It will save over 80 per cent, of the lone 
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For twenty years the World’s Standard 
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