20 
THE RURAL NEW-YORKER 
January 14 
TWO RATIONS FOR MILCH COWS. 
THE “ NO CLOVER-HAY ” PROBLEM. 
I have 18 Jersey cows, and sell my milk in the village. I have 
ensilage, fodder corn and Timothy hay, and I would like a good 
ration for a big flow of milk. e. h. 
Ellenville, N. Y. 
If it is practicable, it would pay E. H. to sell his 
Timothy and buy clover hay. A good quality of clover 
hay would be well worth one-fourth more than 
Timothy for milk production. However, with corn 
ensilage, well-cured corn fodder, and a small pro¬ 
portion of Timothy, a fair ration of coarse fodders 
may be made. Of the concentrated fodders, cotton¬ 
seed meal, Buffalo and Chicago glutens, and wheat 
bran are at present among the most economical grains 
for dairy stock. We would suggest the following 
mixtures: The first may be fed to all cows of the 
herd which are being milked, while the second should 
be added to the other, for the heavier milk producers, 
in proportion to the milk flow. One pound of the 
second grain ration for every five pounds increase in 
milk would be about the right proportion. It is a 
good plan to mix each of the grain rations (always by 
weight) in considerable quantities, once or twice a 
week. After weighing the quantities to be fed daily, 
for a few times, the amount to use may be readily 
estimated by measure. In balancing a ration, it 
should be done with due regard for the milk flow. 
The demand of the cow for protein seems to increase 
with the increase in the milk. What might be con¬ 
sidered a well-balanced ration for one cow might not 
be for another which was giving double the quantity 
of milk. 
Basal Mixture for Cows Giving 10 to 20 Pounds Milk Per Day- 
Dry Carbo- 
Weight. matter. Prot. Fat. hyd. 
Lbs. 
Lbs. 
Lbs. 
Lbs. 
Lbs. 
Corn ensilage. 
7.4 
.30 
.21 
4.2 
Corn fodder. 
. 10.0 
5.8 
.25 
.12 
3.5 
Timothy hay.. 
. 5.0 
4.3 
.14 
.08 
2.2 
Wheat bran. 
4.4 
.60 
.14 
1.9 
Buffalo gluten. 
. 3.0 
2.7 
.69 
.09 
1.3 
Total mixture. 
24.6 
1.98 
.64 
13.1 
For Cows Giving 20 to 25 Pounds of Milk Per Day. 
Basal mixture (as above). 24.6 
Protein mixture: 
Cotton-seed meal, 2 parts. 
Buffalo gluten feed, 3 parts. 
1 
24.6 
1.98 
.64 
.9 
.31 
.09 
2.25 
2.29 
.73 
13.1 
Total. 
For Cows Giving From 25 to 30 Pounds of Milk Per Day. 
Basal mixture (as above). 24.6 
Protein mixture.• 2 
Total. 
0.3 
13.4 
24.6 
1.98 
.64 
13.1 
1.8 
.62 
.18 
0.6 
26.4 
2.60 
.82 
13.7 
Will you suggest a balanced ration for my cows? We sell 
milk, and want good quality as well as quantity. We have good 
Timothy hay (no clover this year), corn fodder, cut and crushed 
wheat bran, sugar feed, linseed meal, 30 to 40 per cent of protein 
and chopped corn on the cob. How can we make a balanced 
ration of it, or what other kind of feed should we buy to mix 
with what we have ? We also have some rutabagas. d. j. w. 
D. J. W. is unfortunate in the absence of clover and 
corn ensilage in his list of fodders. We believe that 
corn ensilage and clover hay should be the mainstay 
as coarse fodders for every dairyman producing milk 
for market. Lacking ensilage, the rutabagas will 
help out by providing a very good succulent food. These 
should be used not to exceed four quarts of the cut 
roots per cow daily, and should be fed shortly after 
milking. The roots add little to the nutritive value 
of the ration, but their value is very great for toning 
up the general condition of the animal, whose food is 
otherwise dry materials. From the feeds given, the 
following will make a very fair ration : 
Basal Mixture for Cows Giving 10 to 20 Pounds Milk Per Day. 
Dry Carbo- 
Weight. matter. Prot. Fat. hyd. 
Lbs. Lbs. Lbs. Lbs. Lbs. 
Timothy hay. 8.0 6.9 .22 .11 3.5 
Corn fodder. 10.0 5.8 . 25 .12 3.5 
Wheat bran. 5.0 4.4 .62 .13 1.8 
Corn and cob. 3.0 2.6 .13 . 09 1.8 
Sugarfeed. 4 0 3.7 . 76 . 35 2.1 
Totals. 23.4 1.98 .80 12.7 
For Cows Giving 20 to 25 Pounds of Milk Per Day. 
Basal mixture (as above). 
Protein mixture: 
23.4 
1.98 
.80 
12.7 
Sugar meal, 1 part. 
Cleveland linseed meal, 2 parts.. 
.9 
.29 
.04 
.4 
Totals. 
24.3 
2.27 
.84 
13.1 
For Cows Giving 25 to 30 Pounds of Milk Per Day. 
Basal mixture (as above). 
> • • • « • 
23.4 
1.98 
.80 
12.7 
Protein mixture. 
... 2.0 
1.8 
.58 
.08 
.8 
Totals.. 
25.2 
2.56 
.88 
13.5 
PRODUCING GUARANTEED MILK. 
GUARDING AGAINST ALL POSSIBLE INFECTION. 
[editorial correspondence.] 
Recent Adv ances in Milk Handling. —Not in 
all the history of agriculture has so much attention 
been paid to the production and handling of milk as 
during the past decade. These subjects have been 
studied as never before. Scientific men have been in¬ 
vestigating and experimenting, and progressive papers 
have been publishing the results of their labors, until 
the better part of the general public has been so well 
informed on the desirability and importance of pure 
milk, that dairymen have been forced to improve both 
their methods of production and of distribution. 
The introduction of the creamer in individual 
dairies marked a great advance in buttermaking. 
This, with improved churns and butterworkers, 
greatly reduced the labor involved, effected great 
economies, and improved the product. Then came 
the separator which reduced the period of operation 
to the minimum, besides leaving the by-products in 
much better condition for use in feeding young stock, 
or for other uses. Then the building of creameries 
and butter factories has consolidated the most par¬ 
ticular part of the work of buttermaking, greatly to 
the profit of the dairyman, and the relief of his helpers 
at home. 
But in the distribution of milk and cream to con¬ 
sumers have been, probably, the most marked changes. 
Not many years ago, such a thing as a cooler, aerator, 
or glass bottle for the delivery of milk was unknown, 
and Pasteurizing or sterilizing milk -was unheard-of 
outside the laboratory. Now the tyro in dairying not 
only knows of these things, but recognizes their vital 
importance. The man who would now attempt to 
reach the best class of customers with milk simply 
MILK FILTER AND SPIRAL COOLER. Fig. 12. 
strained from the milk pail into a common can, 
from which it is dipped out to each customer, would 
be rash indeed. 
Starting Right. —But the most progressive milk 
producers recognize that they must go further, and 
not only that the greatest care must be exercised to 
have the milk machine—the cow—perfect, but to have 
every detail of feed and care beyond suspicion. In 
short, they aim to produce a milk that is so perfect as 
not to need sterilizing or treatment of any kind to 
render it pure and healthful. This is the end sought 
by the Walker-Gordon Laboratory, of this City. Last 
year, The R. N.-Y. told its readers of the modified 
milk prepared by this firm especially for infant feed¬ 
ing. It is made closely to resemble mother’s milk, is 
prepared by prescription for individual cases, and is 
both food and medicine. It has the highest indorse- 
THE CENTRIFUGAL SEPARATOR. Fig. 13. 
ment of medical men, and its value has been demon¬ 
strated in many cases. 
The Guarantee. —The same firm is engaged in the 
production of guaranteed milk and cream for the nur¬ 
sery and table. The guarantee comes from a com¬ 
mission of medical men, who are actuated by a desire 
to insure a pure and safe milk supply, upon a strictly 
scientific basis. The reports of this commission are 
sent to all physicians in New York and vicinity. The 
guarantee name covers the following : 
1. Milk delivered in gla s jars bearing the stamp of 
the Company, and covered with a foil cap with the 
words, 
WALKER-GORDON GUARANTEED MILK 
stamped upon it. 
2. Cream run by centrifugal process from the same 
milk, and also covered with a foil cap bearing- the 
stamp, 
WALKER-GORDON GUARANTEED CREAM, 
Cream is sold in half-pint, pint or quart jars. 
3. Creams of various definite percentages for use in 
home modification for infant feeding. These creams 
are branded upon the foil covering the cap, with the 
percentage of fat contained. 
The Source of Supply. —The milk is produced 
upon a farm owned by the Company at Plainsboro, 
N. J. Every step is closely watched, from the pur¬ 
chase and testing of the cows to the delivery of the 
milk. At Fig. 12 is shown the apparatus for filtering, 
aerating and cooling the milk. The milk, as it comes 
from the cows, is poured into a tank on the opposite 
side of the wall and above the highest tank shown. 
It runs through the wall and a filter into a mixing 
tank, and over a peculiar cooler of a spiral form. It 
is then bottled. The milk is exposed to the air for 
the smallest possible space of time. The air of the 
milkhouse is as clean as it is possible to make it by 
washing and filtering. This is getting it down pretty 
fine when the very air is washed. The milkhouse is 
fitted with double and triple windows, and the air is 
changed by an exhaust-process. The walls and floors 
are waterproof so that they may be thoroughly 
cleansed. The superintendent said that they sterilize 
everything but the men and the cows. Even the 
clothing of the dairymen is sterilized by live steam. 
An expert dairyman who has visited many of the 
dairies in England, Germany and France, was at the 
farm on the day of my visit, and he said that the 
milkhouse and laboratory connected with it, were the 
most complete in their appointments of any he had 
ever seen. 
At Fig. 13 is shown the separator, which is run by 
steam. Later, some pictures of the barns will be 
shown. f. h. v. 
(To he continued.) 
NOTES FROM CANADIAN INSTITUTES. 
INTEREST IN DAIRYING. 
Lively Meeting's. —To a Yankee, the people of 
Canada seem a good deal like “ our folks”. But any 
one who goes over there thinking that they are away 
behind as farmers, will be greatly surprised. I have 
attended a good many farmers’ institutes in this and 
other States, but nowhere have I found brighter 
audiences than this Winter in Canada. Their system 
of institute work is very unlike ours ; instead of two- 
day institutes with a corps of five or more workers, 
theirs are mostly one-day meetings of two or three 
sessions, and only two outside workers (delegates) are 
in attendance ; these are both expected to speak at 
each session, and after speaking must then be ready 
to answer questions that will be fired at them by 
hard-headed Scotchmen who think as clearly and 
brightly as any people I ever met. 
Broad Men Needed. —No man with a knowledge 
of only one branch of farming could fill the bill in these 
institutes, as people don’t think anything of going 
from 10 to 25 miles. At only one meeting was the hall 
large enough in the evening to hold the audiences 
that gathered. Nearly as many sometimes had to go 
away as could get in, and they want to hear a differ¬ 
ent topic discussed each time. I was assigned for 
December to the ninth division, embracing the coun¬ 
try along the St. Lawrence River from Amherst 
Island down to Cornwall and back nearly to Ottawa, 
and although much of the surface is broken, and it 
contains many lakes, it is the noted cheese-producing 
country of Canada. At the institute at Lym, Mr. 
Daniel Derbyshire said that the day before, at Brock - 
ville, he had paid over &10,000 for cheese and butter, 
mostly cheese, it being board-of-trade day. 
Cows and Cow Talk. —More than nine-tenths of 
the cows are Ayrshire or grades of that breed, and 
while the common practice has been to milk about 
eight or nine months, and let them go dry the rest of 
the year, many are investigating the feasibility of 
making cheese in the Summer and butter in Winter, 
and so practically keep the cow milking the whole 
year. They greedily took in my radical notions about 
warm stables and close housing, and it was a lively 
time they would have in asking questions and dis¬ 
cussing the points made. It is very evident that the 
practice of making their stables warm and then keep¬ 
ing cows housed, is rapidly growing, and very many 
of the cheese factories are being equipped with a 
buttermaking plant and being run nearly the year 
’round. I was told that Frontenac County has 65 
cheese factories, and that more than one-third of 
them had already put in butter machinery. 
Ail Ensilage Country. —I was surprised to find 
this such a good corn country, and to see how many 
silos have been built and are in use. It was no un¬ 
common thing to hear of 35 to 40 tons to the acre ; but 
they still stick to the old way of hill planting, so that 
it can be cultivated both ways, and they think it must 
be hard to get good corn. It broke them all up to 
hear me tell about harrowing corn when six or more 
inches high, but many said they would try drill plant¬ 
ing and harrowing ne$t Summer.^ I found a good 
