1899 
THE RURAL NEW-YORKER. 
327 
WES TERN SUBSTITUTES FOR CLOVER 
In The R. N.-Y. for March 18, you say 
that a reader in New York has read 
about experiments in the West, of pas¬ 
turing hogs by sowing various green 
crops. The experiments are, evidently, 
conducted farther west than central 
Illinois. Here we have an abundance of 
Blue grass and White clover growing 
spontaneously, supplemented by Medium 
clover for nine months in the year. The 
question arose in my mind, on reading 
of the new plan for hog feeding given by 
Messrs. Roberts, Woodward and Ward, 
whether it would pay a larger profit for 
the extra seeding required over our per¬ 
manent pasture or not. However, I shall 
experiment in a small way this Spring, 
on the new plan, using rye, rape, and 
corn and rape. I think the plan would 
work with more profit where White and 
Red clover do not succeed well. w. a. b. 
Breckenridge, Ill. 
R. N.-Y.—This is an important ques¬ 
tion, and shows how impossible it is to 
give general advice that will suit all con¬ 
ditions. It would seem hard to improve 
on Blue grass and Red and White clovers, 
except to fill in seasons when dry 
weather would cut these crops short. 
Rape and sorghum will do this if handled 
properly. The Illinois Experiment Sta¬ 
tion (Urbana) gives the following out¬ 
line of soiling or fodder crops to help out 
the pasture : 
MIDSUMMER SOILING CROP. 
Approximate 
Kinds of fodder. time of seeding. 
1. Corn—early, sweet or dent.... May 1 
2. Corn—medium dent. May 15 
3. Cow peas. May 15 
4. Soja beans. May 15 
5. Oats and Canada peas (each) April 15 
6 Oats and Canada peas (each) May 1 
7. Rape (Dwarf Essex). May 1 
8. Rape, second sowing. June 
9. Rape, third sowing. July 1 
Six quarts of corn per acre are suggested, 
one bushel each of oats and peas, and 
four pounds of rape. The two sowings 
of corn will give fodder from July 1 to 
September 30. The cow peas, Soy beans, 
will feed from August 1 to September 
30, the oats and peas from July 1 to Aug¬ 
ust 1, and the rape from July 1 to Oc¬ 
tober 1 or later. 
SOME COW NOTES. 
The Calving Cow.—We don’t give any 
physic to our cows, as we try to keep 
them in such condition that they will 
not need any. A great many dairymen 
think that, before and after calving, 
they must give the animals a big dose of 
physic. We escape milk fever, and avoid 
physic. We don’t give the cows con¬ 
centrated feed before calving, neither do 
we believe in half starving the cow as 
some practice. She’s rearing young, 
getting ready to do hard work, and needs 
good care. We like coarse bran for feed¬ 
ing before calving, as there’s bone and 
muscle in it without fat. The cow should 
be placed in the box-stall several days 
before the calf is expected, that she may 
get accustomed to her new quarters be¬ 
fore she calves. If turned in only an 
hour or two before calving, she is often 
very nervous, and tries to get out of the 
stall, while if accustomed to the stall, 
she calves quietly. Avoid noise or con¬ 
fusion at this time. 
After the cow calves, we give her a pail 
or two of lukewarm water, and she does 
not get any cold water for a couple of 
days, depending on the weather. Before 
giving cold water, she should be induced 
to drink a pail or more of the warm 
water, which will take the edge off her 
appetite for the cold water. It is the 
practice of many dairymen after the calf 
has had his first meal, to milk the cow 
clean, but we don’t believe this pays. If 
the udder is very full, milk out part of 
it, but don’t milk her clean for two or 
three milkings. This you will almost 
invariably find avoids milk fever. I can¬ 
not give a scientific reason for this, but 
experience has taught us that it is a fact 
nevertheless. If the cow’s udder is 
caked at any time, bathing twice a day 
in hot water with vigorous but gentle 
rubbing, and a good dry wipe after¬ 
wards, is the best thing we have ever 
found. 
The Young Heifer. —We have learned 
that the treatment of the young heifer 
for the first few days after calving de¬ 
termines whether or no she will milk 
easily and without disturbing the peace 
and temper of the milker, or the pail 
and its contents. It pays to be kind and 
extremely patient with her at this time. 
Often a little bran at milking time will 
draw her attention away from the 
milker, and she soon gets accustomed to 
having the udder handled. Under no 
condition, no matter what the heifer 
does, should one allow his patience to 
be exhausted, and lay a heavy hand upon 
her. She will soon learn that you are 
her friend, and kind to her, and that she 
has nothing to fear. Then you have a 
gentle cow for life, barring accidents. 
Last Summer, I was milking a heifer 
for her first time, and was wearing a 
hard-brimmed straw hat. The heifer 
swung her tail around, knocking off the 
hat, which badly frightened her. She 
jumped and landed one foot hard on my 
stomach. I never felt more like pound¬ 
ing a cow ; however, I forbore, and she 
soon quieted down, and has never kicked 
since to my knowledge. Had I given her a 
good punching, I haven’t the least doubt 
she would, for some time and perhaps, 
forever, have been a kicking cow, having 
seen the results of such treatment. In our 
herd of GO cows, mostly of our own rais¬ 
ing, there is not, and hasn’t been for 
years, a kicking cow. Kindly treatment 
of all animals, even from a money point 
of view, pays. h. g. Manchester. 
Connecticut. 
Milk in England. —The English farm 
ers are having a good deal of trouble 
over the milk question. Foreign milk is 
sent from Sweden, France and Holland, 
in such quantities that the price of Eng¬ 
lish milk is often cut down to almost 
starvation point. Another thing that 
hurts the English milk trade, is the im¬ 
portation of condensed milk, which is 
made from skimmed or separated milk. 
The producers demand that all cans of 
condensed milk must be plainly marked 
to show how much of the contents must 
be used to equal one pint of English 
milk. If the English farmer adds water 
to his milk, he is fined. If he sells sepa¬ 
rated milk as new milk, he is also fined. 
These Englishmen want the condenser 
to stand on the same footing, and they 
are right in making a standard and com¬ 
pelling a manufacturer to come up to it. 
There is an old English saying, “ Never 
buy new milk from a butter farm ”. 
Probably most people who buy condensed 
skim-milk have an idea that they are 
buying the whole article. The English 
farmers understand, also, that thousands 
of their customers do not know what 
good milk is. They will have to begin a 
system of education, and show the peo¬ 
ple in town and city that milk ought to 
be a food as well as a beverage. Much 
the same thing is true in this country, 
for thousands and thousands of our 
townspeople have no idea how much bet¬ 
ter off they would be if they would spend 
a portion of the money now spent for 
meat and other articles of food, in pure, 
rich milk. 
Your Butter Money 
and cow profit may be 
greatly increased if 
you only embrace the 
means within your 
easy reach. For in¬ 
stance, if you buy a 
Giant Sepa¬ 
rator you will not 
only get more butter 
from the same cows, 
but it will be so much 
improved in quality as 
to command a much 
better price. Our free 
Illustrated Catalogue, No. 25, explains 
the details. p M SHARPLES, 
Branches: West Chester, Pa. 
Toledo, O. Omaha, Neb. 
Dubuque, la. St. Paul, Minn. 
San Francisco, Cal. 
Write for illustrated Catalogues. 
VERMONT FARM MACHINE CO., Bellows Falls, Vt 
The Ever Increasing Demand for 
the Improved U. S. Separator' 
shows conclusively that Dairymen appreciate the worth of this 
machine. The sales were never so enormous as at present. To 
give those who are not familiar with its superior 
qualities some idea of what users think of it will 
add a few sample letters. 
What the President Says. 
Brattleboro, Vt., Feb. 27th, 1899. 
It gives me pleasure to say that the dairy ma¬ 
chinery bought of your company two years ago, 
including a No. 5 Improved U. S. Separator and a 
Pony Power, is working well and giving entire 
satisfaction. 
The Improved U. S. Separator is doing all and 
even more than was claimed by your agent. The 
separation is perfect, it runs easily, without noise 
or friction, and it is easy to manage and care for. 
Of all the separators placed upon the market, there 
is none that excels the Improved U. S. in my 
opinion. 
G. W. PIERCE, President Vt. Dairymen’s Ass'n. 
30 Per Cent. More Butter and of Better 
Quality. 
O ris, Ind., October 4th, 1898. 
'l'he Improved U. S. Separator purchased of you has exceeded my highest 
expectations. In simplicity of construction and ease of running it cannot be 
beat. It has given us no trouble, and we have made from the start 30 per cent, 
more butter and that of a better quality than we did previous to obtaining 
theU. S. , 
Hoping the Improved U. S. will continue to lead. I am. etc., 
F HENRY STORMES. 
Excels All Others. 
Coldwater, N. Y., June 28th, 1898. 
The Improved U. S. Separator is in constant use and is giving perfect satis¬ 
faction. I can say from actual experience that in ease of running, close skim¬ 
ming and quality and quantity of cream produced it excels all others. No 
farmer or dairyman can afford to be without one. They will pay for themselves. 
C. C. BEAMAN. 
Superior to Anything in Cream Separator Line. 
Border Plains, Iowa, Aug. 15th, 1898. 
I bought an Improved U. S. Separator this spring, and therefore have had 
ample time to test and also to compare it with other machines. I think the 
Improved U. S. is superior to anything in the line of cream separators I ever 
saw. For simplicity, ease of operation, thoroughness of work and substantial 
aocearance I can recommend the U. S. I think it is O. K. 
vv GUY L. BARGAR. 
Mortgage Lifters. 
That’s what dairymen call our light running 
hand separators, be¬ 
cause they increasethe 
yield of butter about 
25 per cent, and im¬ 
prove the quality, 
which means higher 
prices. We guarantee 
each and every 
Empire 
Cream 
Separator 
to fulfill every claim we make for them, and 
give perfect satisfaction to every purchaser, 
or your money back. 
Send for catalogue of the most complete line of hand 
separators in America. Agents wanted. 
U. S. Butter Extractor Co., Newark, N. J. 
CREAM SEPARATORS. 
cannot be saved by the 
old milk pan or even the 
modern deep setting pro¬ 
cess. If you want to get 
Hull you should use the 
ELECTRIC 
CREAM SEPARATOR. 
Requires no machinery to 
operate it; no tedious and 
wasteful skimming; eas- 
ier to wash than a lot of 
pansand much more effec¬ 
tive. Shortens the time be¬ 
tween setting and churn¬ 
ing which means better, 
sweeter butter. Made in 
Sizes from 1 to 15 cows. 
Send for free circulars, 
description, prices, etc. 
ELECTRIC WHEEL CO. Box 309, QUINCY, ILLINOIS 
How Much Milk 
Do You Sell? 
No matter; you would sell 
much more if your milk was 
perfect; if it was free from bad 
odors, and if it would keep 
sweet longer. The 
CHAMPION 
)0NT HAVE^^ Cooler and Aerator 
r—I-, I • pjMakes a perfect flavored, long 
> j Li U ^keeping milk. Makes the milk 
>. . ■ I safe for babies and invalids. 
' |v, I Lr\Send for free book, “Milk.” 
Champion Milk Cooler Co. 
Milk Dealers’ Supplies. 39Railroad St., Cortland, N. Y. 
Would you know 
all about them? 
The best, the 
cheapest, and the 
reasons why? 
Send for new 
1899 catalogue. 
THE DE LAVAL SEPARATOR CO., 
Randolph and Canal Sts , 74 Cortlandt Street, 
CHICAGO. NEW YORK. 
r h e reIsnoplacewh ere’arep 
tion is more valued than in the mil 
■ butter dairy. Good milk and ; 
e butter make a good reputation 
it increases demand accoriilii 
he Perfects 
COOLER AND AERATOR 
will make a reputation for you by making your i 
perfect. Send for catalog of Farm and Dairy supp 
L. R. LEWIS, flanfr.. Box 12, Cortland, N, 
Top Price Butter. 
The kind that a fancy private 
trade demands, is colored with 
Thatcher's Orange Butter Color — 
the color that does not contain 
any poison. Send for a sample. 
THATCHER MFB. CO., Potsdam, H. Y. 
CHARTER GASOLINE ENGINE 
Any Place 
By Any One 
For Any Purpose 
Stationaries, Portables 
Engines and Pumps. 
State your Power Needs. 
Charter Gas Engine Co , Box 26, Sterling, III. 
The New Potato Culture. 
This book, by E. S. Carman, editor of The Rural 
New-Yobker, is the Standard Publication on 
The Potato. A few copies only for sale at 25c. each. 
We sell all agricultural books. 
THE RURAL NEW-YORKER, NEW York. 
