1903 
639 
THE RURAL NEW-YORKER. 
MAPES, THE HEN MAN. 
Grit and Eggs.—H ave you ever tried 
feeding grit to your hens n,nd chickens? 
You noticed the difference both in tiie size 
of the eggs and In the number, In a week 
or two after you discontinued the animal 
meal. Your experience coincided exactly 
with ours when I tried the same experi¬ 
ment without telling my husband what I 
was up to. In a week he wanted to know 
what I was doing with the hens. Eggs 
were too small to sell and were growing 
less every day. Now If I omit grit from 
the morning mash I notice the difference in 
less than a week. The keen edge Is gone 
from their appetite and they stand around 
with a “don’t care” air and the egg yield 
is correspondingly low. The first thing I 
feed a little chicken Is a liberal dose of 
fine chicken grit mixed with hard boiled 
eggs. Out of 250 chicks hatched in April, 
about 240 as nearly as I can tell are living 
and all are feathered beautifully. I think 
nearly all the trouble there Is in raising 
chickens comes from indigestion, and I 
have learned from experience that neither 
hens nor chickens will eat all the grit they 
should. If confined, unless it Is mixed with 
their food. w. 
New Hampshire. 
I am glad to get this testimony cor¬ 
roborating my experience in feeding ani¬ 
mal meal. My experience in feeding 
grit, however, has not been so decided 
as that of this correspondent, I confess, 
however, that I have not tried to force 
its use by mixing with the mash. It is 
certainly worth a trial. The practice of 
giving grit with the first feed of a young 
chick is undoubtedly correct and has 
long been our own. It is often stated 
that nature puts inside the shell of an 
egg everything needed to form a fully 
developed chick. Nature has failed 
though to supply the wants of the new 
specimen for more than a few hours af¬ 
ter it emerges from the shell. Grit is 
one of the first of these requirements 
and a failure to secure it means impair¬ 
ed powers. Our soil is full of sharp 
gravel and I have not paid much atten¬ 
tion to supplying it. as most of our 
stock has a free range. When the 
ground is covered with snow, our hens 
will sometimes eat quite a quantity of 
grit. I hear people sometimes say that 
their hens eat grit as greedily as they 
do corn. When hens have been confined 
for some time without access to grit I 
have sometimes seen them do so, hut 
this one meal of this kind is apt to sup¬ 
ply them for a long time. They hardly 
care to touch It again for a week or 
more. This I have found to be true even 
of limestone grit, while they would con¬ 
tinue to eat crushed oyster or clam 
shells daily, thus proving that lime In 
organic form is more acceptable to ani¬ 
mal life. If instinct does not prompt 
a hen to take all the grit she needs with¬ 
out forcing it upon her, we must learn 
to prompt nature. I shall try the ex¬ 
periment, but without much faith. Is It 
not possible that the results noted by 
the above correspondent could be traced 
to some other cause? 
Pigs and Grit. —Can anyone tell what 
use a pig makes of so much grit? Our 
pigs seem to crave grit even more than 
hens. Our shoats are usually kept in 
pens with plank floors, and permitted 
the run of the barnyard a few minutes 
at each feeding time, the several lots 
being fed at the same long trough. The 
yard is covered occasionally with shale 
(or soft slate), and the way those pigs 
will leave their feed hardly touched in 
the trough while they champ the stones, 
is a source of continual wonder to me. 
After they have satisfied their desire 
for stone, they return to the trough and 
finish their meal. Is it the mechanical 
action of the grit they need or is there 
some element which they can assimi¬ 
late? “Root hog or die” may have a 
deeper significance than is generally at¬ 
tributed to it. I once saw a herd of 60 
large hogs kept in a field of two acres 
where they had all the skim-milk they 
could drink. None of them had rings 
In their noses yet the sod was hardly 
broken all Summer. When the milk 
supply failed In Autumn, and grain was 
substituted, they soon turned the sod 
on the whole field. Milk is called na¬ 
ture’s complete food, and may have sup¬ 
plied those hogs with what they usually 
have to seek with the aid of the snout 
when fed on other substances. 
A Paralyzed Sow.—One of our large 
brood sows due to farrow in about three 
wTeks, was found a couple of days ago 
minus the use of her hind quarters. She 
seems paralyzed in her back. Although 
strong as usual on her front legs and 
feet, with her usual appetite and bright 
eye, she can only move about by drag¬ 
ging her hind legs after her. What the 
outcome will be I cannot tell. She had 
been at pasture in a field with a dozen 
others which had only received two 
pounds each per day of grain feed. She 
is in good flesh but not particularly fat. 
I shall watch the outcome with interest. 
What about treatment In such a case? 
She has been placed In a field by herself, 
with good shade, and fresh water for a 
wallow. Little else will be done except 
perhaps to reduce her grain allowance 
a little. o. w. mates. 
GOOD POINTS OF GALLOWAY 
CATTLE. 
In regard to Galloways, we do not 
claim them far superior to any breed 
on earth but we do claim them to be 
strictly first-class beef cattle and not 
only that but a great many are excel¬ 
lent milkers. I will mention a few of 
their many good points. They are horn¬ 
less and their grades from common cows 
will run from 96 to 100 per cent hornless 
making it perfectly safe to run them in 
the feed lot with sheep, hogs, colts or 
any other farm animals. In buying 
feeding cattle the horns are a part not 
to be forgotten. Rome feeders dishorn 
their steers. This is not only cruel but 
dangerous, and you loose at least a 
month’s growth on your cattle. The 
feeding quality of the Galloway Is equal¬ 
ed by few and excelled by none. They 
are early maturing, easily fattened and 
when rightly finished are never outsold 
on any market. Galloway steers hold 
the highest record on open market for 
both beef and feeding cattle at Chicago 
and Kansas City, a record any breed 
may be proud of. In talking to a Kan¬ 
sas City butcher last Fall, who has 
butchered more cattle than any other 
man in Kansas City, he said: “Galloways 
are the best killers of any of the breeds, 
as they marble their beef instead of 
patching it all over with four-cent tal¬ 
low. Other things being equal, I would 
give 50 cents per hundredweight more 
for the Galloway.” The shaggy coat of 
the Galloway makes the finest robe in 
the world, equal to the buffalo. We 
have never sold a Galloway robe for 
less than $20. and some sell as high as 
$60. Their long hair and soft furry un¬ 
dercoat enable the Galloway to be out 
in all kinds of weather. They will go 
out to the field and hunt for food right 
in the midst of a snowstorm when other 
breeds are too cold to eat when you 
take it to them. t. e. rales. 
Stockport, Iowa. 
I became a breeder of Galloways after 
breeding Short-horns for many years by 
having the two breeds together and not¬ 
ing the resulting qualities of the Gal¬ 
loways over the Short-horns. They are 
polled cattle and feed out of a trough 
like sheep. They are uniform in color, 
and their long shaggy coat in Winter 
protects them from cold and bad weath¬ 
er. They are quick feeders, will fatten 
at any age. Last but not least they are 
very rich milkers, very prolific and good 
mothers, and thq fine coat they carry is 
our coming robe. We think them far 
better than any buffalo robe ever made 
becaime the fur is finer and of more 
even length all over the robe. They are 
the ideal range cattle, and when ready 
for the block they are not surpassed by 
any other breed. s. m. croft & son. 
Bluff City, Kau. 
A Good Pointer on 
CREAM SEPARATORS 
F>’om tfie “ Nelyraska Dairymmi,'’’ Lincoln., Neb. 
A Valuable Token of Esteem from a Son to Father 
Mother and a Display of Good Judgment. 
and 
Our friend J. M. Betts of Broken Bow, Neb., sends us the 
following: 
“ Our esteemed citizen, Frank Norton, and his wife are the 
recipients of a very'fine present from their son Frank Lee Norton, 
of Racine, Wis., who Is manager of the J. I. CASE THRESHING 
MACHINE COMPANY. The father and mother being extensive 
farmers and have many milch cows, wrote the son that ‘ as all 
the neighbors were getting cream separators, they thought that 
they, to be in line with them, should purchase one.’ The son, on 
receipt of the letter, immediately purchased a DE LAVAL 
SEPARATOR and shipped it to them, writing to them as 
follows : ‘ My Dear Father and Mother: I have examined the 
different makes of cream separators and send you the one that I 
consider the very best; it costs a little more than some others, 
but the difference in price is more than made up in quality,’” 
A De Laval Catalogue may be had for the asking. 
IHE DE LAVAL SEPARATOR CO., 
IliiDClolph & Canal Sts., 
CUICAGO. 
1213 Filbert Street, 
PHILADELPHIA, 
i) & 11 Drumm St., 
SAN FRANCISCO. 
General Ollices: 
74 Cortlanc/t Street, 
NKW YORK. 
121 Youvillo Square, 
MONTREAL. 
75 & 77 York Street, 
TORONTO. 
J (8 McDermott Avenue 
WINNIPEG. 
DAIRY DOLLARS 
We claim that tha 
EMPIRE 
Running Cream Separator 
will make you more money than any other ' 
•eparator can or will, because the Empire^ 
turns more easily, is more easily 
cleaned and kept clean and has | 
fewer parts to get out ^of order. 
Send for our book, “A Dairy¬ 
man’s Dollars;” investigate all 
claims and decide for yourself. 
^Empire Cream Separator Co. 
Bloomfield, N. J. 
■Western Office, Fisher ^ 
Chicago, 
PRESCOH’S s 
wnrotBfci 
wrrm 
TANCmOK 
KEEPS cows CLEAN 
Swings forward while get¬ 
ting up or lying down. Locks 
hack while standing. FoU 
artloularsfree. PRESOOW, 
Beverlr St., Boston, TWnw 
COOK YOUR FEED and SAVE 
Half the Cost—with the v, 
PROFIT FARM BOILER 
With Dumping Caldron. ^'Empties its 
kettle In one miimte. The simplest 
and best arrangement for cooking 
food for stock. Also make Dairy and 
Laundry Staves, Water and Steam 
Jacket Kettles, Hog Scsiders, Cal¬ 
drons, etc. Send for circulars- 
D. 11. SPERRY & CO., Batavia, HI. 
Throwing 
gutter 
& Aw^y 
hy 1_ 
method of skinuning 
milk is rank folly. With a 
National Cream Separator 
you can save 80 per cent, of the 
butter-fat you are now throwing 
^I^^Po-tates warm milk, and 
miut of a temperature aslow down as 
68 degrees, light or heavy cream and 
Skims practically clean. We send it 
Free for IO Days 
trial. Let vou test it—see for your¬ 
self the saving it makes. If not 
satisfactory send it hack—we 
pay all costs. Catalogue free. 
National Dairy Bsehlne Co., 
“■ Newark, N. i. 
DON’T BE HUMBURGED 
by Cream Extractors that mix water with 
the milk and do not extract. 
The Superior Cream Extractor 
(No Water Mixed with the Ml Ik) 
effects a complete separation In an hour 
by a circulation of cold water in an outer 
jacket, A trial convinces, and every can 
Is guaranteed. Write ns to-day for onr 
catalogue. 
SUPERIOR FENCE MACHINE (X)., 
IRS Grand River Avenue, Detroit, Mloh. 
Impro vedMa/^Iire Spreadeir 
This is the only machine made that will spread evenly and perfectly 
ashes, salt, lime, etc. Tears apart, makes fine and distributes 
evenly the hardest caked and coarsest manure, no matter how full 
of straw, corn stalks, etc. Machine is greatly im¬ 
proved for 1903. The driver does not have to leave 
the seat from the time he leaves the manure heap un¬ 
til he gets back again. Send for latest catalog describing aTlim- 
proveinents and telling "Howto Grow Big Crops." Mailed free. 
Remember that the only original and genuine Kemp Manure 
Spreavier is made by us and the patents thereon have been 
fully sustained by a recent decision of the United States 
Circuit Court. ^ 
all kinds of manure, wood 
"While your cows are out on pasture there is 
nothing better than a ration balanced with 
GLOBE 
GLUTEN FEED 
Your supply of milk will he increased, which 
means more money from the milk pail. 
It will keep your cattle in excellent con¬ 
dition as well during the hot weather. 
While oats are high, try Globe Gluten Feed 
mixed with bran for your horses. 
If your dealer does not have GLOBE 
GLUTEN FEED, write to us and send his name. 
NEW YORK GLUCOSE CO., 
26 Broadway, New York, 
