1899 
THE RURAL NEW-YORKER. 
i4i 
TALKS ABOUT COWS. 
■BREEDING THE BUSINESS COW. 
Getting Business Out of Her. 
A Beef Calf. —Early in December we 
killed a May bull calf that had been fed 
on ekim-milk, with latterly a little bran 
and gluten feed and hay. He dressed 
207 pounds. The carcass brought 7K 
cents per pound, and the hide (40 pounds) 
six cents per pound, so that our calf 
netted $17.92, with the liver and tongue 
left. As $12 to $15 will buy a good year¬ 
ling heifer, we think it a pretty fair 
trade. As long as we have surplus skim- 
milk, it is going into calves—heifers, if 
we have them, bulls otherwise. We 
can’t make much by feeding skim-milk 
to 4)4 or 5-cent pork, but we can feed 
calves and get a fair thing. One can 
raise a number of calves each year with¬ 
out feeling the expense. 
Dishorning Pays. —We have had our 
cows dishorned about a year, and it is 
one of the best jobs ever done on the 
farm; it is much pleasanter feeding 
them. They seem to be more contented, 
and when in the yard or pasture there is 
less punching. They drive like a flock 
of sheep ; there are no digs in the side, 
mysterious cuts or sores. We think it 
cow that puts a good slice of her feed on 
her back and ribs instead of into the 
pail. But we do find some farmers dif¬ 
ferently situated, who can keep this 
handsome, sleek cow, and make money 
out of her. These dairymen furnish 
cream to the gathered-cream creamery. 
They are not a great way from large 
milk towns or cities where the milkmen 
never raise a calf, but will sell it to 
these men for $1 or $1.50. These milk¬ 
men never keep a cow more than two or 
three seasons. They always buy the 
large, sleek looker with a good udder, 
just about calving time. Somehow they 
don’t seem to want that thin, spare, 
smaller cow that would generally prove 
more profitable. These creamery men 
take those calves when three or four 
days old, and just as soon as possible, 
feed them on skim-milk, adding a little 
grain and hay. The bulls go for veal at 
8 to 10 weeks, and bring from $9 to $12 
each. The heifers are raised to matur¬ 
ity, the extra promising ones they keep 
for a few years, and have a good herd at 
little expense. Those not so good go to 
the milkman to keep one or two seasons, 
then go for bologna, or back to some 
trader to be rehandled. Under such con¬ 
ditions, I think the creamery man is 
get from $5 to $50 apiece for them if they 
were well-bred and eligible to registry.” 
How true this is, and if a young man 
is starting in the dairy business, it will 
pay him to have an ideal herd in view, 
and work continually toward that end. 
It may be the work and hard work of 
years, but how can he spend his energy 
more profitably ? There’s some fun and 
profit in dairying with animals that are 
constantly improving. “ Aim high, and 
don’t forget what you are aiming at!” 
Covering Ensilage. —A good many 
dairymen, when asked the question, 
With what do you cover your ensilage ? 
have replied, “ Nothing , can’t find any¬ 
thing so cheap as the corn itself.” But 
those who live in the rough and hilly 
regions where every acre plowed means 
hard work, cannot afford to do this, for 
unless one begins to feed the ensilage as 
soon as put in, quite a little depth will 
spoil, from four inches to a foot or even 
more, depending somewhat on how well 
it is packed down. We kill two birds 
with one stone by covering our ensilage. 
We haven’t any corn that we want to 
let spoil, if possible to prevent. We like 
to have fresh sawdust every year to 
cover our ice, as the old wet sawdust 
freezes into lumps, and will not pack 
down well, and doesn’t seem to keep 
the ice as well as the clean sawdust. If 
we wait until Winter to take it out— 
which we are quite likely to do—it’s 
frozen hard, and takes considerable time. 
As our icehouse is practically empty 
one or more courses of St. Lambert 
blood through Stoke Pogis 3d. 
The Jersey Bulletin refers to the “busi¬ 
ness end” of a cow, meaning the udder 
and stomach. We might say that the 
engine or water wheel is the business 
end of a factory’s power, yet the steam 
and the water that make the engine or 
wheel turn must be considered. The 
cow’s mouth is another “business end” 
that we must look to. The back end of 
the cow is the engine. It cannot obtain 
steam (or food) except through the 
mouth. A cow with poor teeth, or a lazy 
cow, might not be able to work her milk 
engine at anything like full steam. 
Breeders’ Directory. 
This column Is reserved for small cards of live 
stock, Including poultry, breeders. No outs. Kates 
on application. 
Terrace Lawn Stock Farm.—H erd 
headed by DeKol’s Butter Boy. Registered Holstein- 
Frleslans of the richest breeding for milk and butter, 
with the best strains of blood from tested cows. 
A bull calf, sired by Manor De Kol, and a few heifers 
by Helena De Kol’s Butter Boy. 
C. W. & G. R. SWAKTOUT, 
Hartwick Seminary, Otsego County. N. Y. 
FOR SALE. 
Fourteen Gilt-edge Registered Jersey Heifers in 
calf, and a splendid Yearling Bull. Price for the 
lot, $700. Five ilrst-class St. Lambert Bulls, from 10 
months to * 1 % years of age, at $40 to $t>0 each. Orders 
for Ilrst-class grade Jerseys solicited. Splendid 
grade Durhams and Holsteins furnished at $4;> to $50 
each. Visitors made welcome. CLOVER LAWN 
STOCK FARM, West Kiehmondville, Scho. Co., N.Y. 
Fifty Registered Ayrshires. 
Continuous milkers Of good quality, with strong 
constitutions. MAPLE ROW STOCK FARM, 
F H. COOK INGHAM, Cherry Creek, N. Y. 
Another Good Offer UK t 8 „ p ,'i" r f 0 s ;7„- 
March, at $15. Just the kind you are looking for. Also 
Fall Pigs. F. H. Gates & Sons, Chlttenango, N. Y. 
Belvoir's Pet. Coomasslella’s Gipsy. Garibaldi's Kate 2nd. Bess Pogis of Prospect. Xyst. Clara Oonan 2nd. Flower of Meridale. 
THE BUSINESS END OF SOME HIGH-CLASS JERSEY COWS. Fig. 49. 
IMPROVED CHESTER WHITES 
of the best breeding and all ages for sale at reason 
able prices. Pamphlets and prioes free. 
OHA8. K. RECORD. Peterboro, N. Y 
Scotch Collies and Berkshire Pigs. 
Circulars free. SILAS DECKER, So. Montrose, Pa 
lOODHJP 
. Galvan - 
hod 
I Steel 
OMIUI 
Self-oiling, 
Best Governed, 
Acknowledged 
to be the most 
S owerful and 
urablo made. 
We have every- 
thingthe farmer i 
needs in this line. 
Towera, 
Tanka and 
Pumps, 
Cut f era, Grin dor a, 
Shellera, etc. 
ER aho mills 
^lu^g^ IJ^of^fiuablo points, freeT 
Appleton ‘ 
i 27 Fargo St. 
BATAVIA. ILL. 
will lessen the per cent of mortality on 
every farm. One queer feature is that 
many of them are much improved in ap¬ 
pearance, especially those with one horn 
broken, or rough, irregularly shaped 
horns. We have had one mulley heifer 
born since, the only one for many years. 
Especially is it advantageous to dishorn 
the bulls. We no longer have the fear 
that some one may be gored to death. 
This does not mean, however, that we 
are careless in handling them. 
Bull Pasture. —We have a hog pas¬ 
ture adjoining the barnyard that is not 
much used by the pigs in Winter, but 
nearly every day we let the two Jersey 
bulls—one 2)4, the other three years old 
—into this lot for several hours. Nearly 
all the while they are out they are hav¬ 
ing a friendly scrap, and seem to enjoy 
it greatly. They were never so vigorous 
or in such good condition. Too many 
bulls are kept tied up in the stable con¬ 
tinually, and the only exercise they ever 
get is when led out once or twice a day 
for water. Their owners wonder why 
they get such weak calves, and (without 
starting any discussion) why so many of 
them are bull calves. Try the exercise 
method. 
Special-Purpose Cows.—We believe 
in the special-purpose cow, because we 
are after the largest dairy product at 
the least expense for feed. We can bet¬ 
ter afford to throw away the carcass 
after the cow has served her purpose, 
than to keep the general-purpose cow, 
which usually is the large, handsome 
justified in keeping that general-purpose 
cow, because he makes money out of her. 
Some Cow Truth.— Plenty of farmers 
let the bull run with the cows all Sum¬ 
mer. They never know when to have 
their cows go dry, or when they are com¬ 
ing in. They give the cow a punch in 
the side, and can guess within three 
months. This is generally the kind of 
farmers with whom “farmin’ don’t pay.” 
They think it’s too much bother to keep 
a bull shut up, and to feed and water 
him daily, or to have a place where he 
can get plenty of exercise. You will 
generally find that the people who dis¬ 
parage any new idea in farming, are the 
ones who never give them a trial. Men 
who have silos don’t run them down. 
Those who have had cattle dishorned 
find no fault with the practice. It’s so 
with everything. 
Start Right. —I heard a farmer say 
the other day, “ I suppose we shall have 
scrubs as long as we are in the dairy 
business. If we had started 10, 15 or 20 
years ago with one or two good purebred 
calves, and from the best cows had 
raised their calves, we might now have 
a herd of the purebreds worth four times 
as much as our present herd, and much 
better producers. It wouldn’t have cost 
us any more to grow the purebreds ; the 
only difference is that we might have in¬ 
vested $50 more in the first place, but 
we should have had it back many times 
before this. Instead of selling our 
calves as we now do, when they are “two 
or three days old, for $1 a head, we could 
when our ensilage is cut, we take the 
wet sawdust out of the icehouse, and 
cover the ensilage with it, first putting 
on an inch or more of bedding, corn 
husks or any clean refuse that we may 
have. As the sawdust is wet and we tread 
it down, it makes practically an air-tight 
covering for the ensilage, which is just 
what we want. The heat arising from 
the ensilage in time dries out most of the 
water in the sawdust, and when we are 
ready to open the silo, we have a lot of 
dry bedding, and the ensilage is good 
from the start. h. g. Manchester, 
Connecticut. 
BUSINESS ENDS OF BUSINESS COWS. 
The Jersey Bulletin prints the picture 
shown at Fig. 49. These seven cows 
are from the herd of J. G. Dutcher, Paw¬ 
ling, N. Y. Their milk records range 
from 48)4 pounds to 64 pounds per day, 
and the butter records range from 17 to 
29 pounds per week. The center cow, 
Bess Pogis of Pro3pect, made 29 pounds 
1% ounce of butter in seven days, 64 
pounds of milk in one day, 1,711 pounds 
eight ounces of milk in one month, and 
11,186 pounds 12 ounces in one year. Mr. 
Dutcher says that all these cows contain 
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WILLIAMS BROS., Ithaca, H. T. 
If You Want More Power 
SMALLEYFARM ENGINES 
They are the newest and best known 
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Don’t think of buying until you 
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FARM POWERS. 
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FARMERS, 
FEEDERS, 
RANCHERS, 
And All Other Men 
are appreciating the 
Charter Gasoline Engine, 
Statlonaries, Portables, Unglues and Pumps. 
Proof, by addressing 
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Cider Machinery.—Send for oatalogue to Boomer A 
Bosohert Pre*» Co., 118 West Water 8t., Syracuse, N. Y 
MEN AT WORK 
OR ON 
PLEASURE BENT 
are always 
subject to some 
ST. JACOBS OIL 
ACCIDENTAL HURT 
OR 
PHYSICAL STRAIN. 
is a good friend in such 
times of need ; it cures surely. 
