442 
THE RURAL NEW-YORKER. 
June 18 
\LIVE STOCKS 
AND DAIRY. 
Speaking of the milk trade, one of our 
readers says that, although the milk 
business has its “ slouches ” as well as 
any other, the advent of the milk bottle 
as a package for delivering milk, has 
been a great stride in advance. Before 
the milk bottle, little attention was paid 
to sanitary conditions, and from the 
milking to the delivery, much of the 
milk was handled in a slipshod and dirty 
manner. The milk bottle shows up any 
filth that may be in the milk, and con¬ 
victs the milkman at once. Take it all 
around, this man claims that the milk 
bottle has been a Godsend to the con¬ 
sumer of milk. 
A reader wants to know whether he 
cannot take Holstein milk of pure qual¬ 
ity, evaporate enough of the water to 
give an analysis of 4 to 5 per cent fat, 
and sell it as Jersey or Guernsey milk. 
While this might be done, it does not 
appear to be a practical scheme. The 
better plan would be to keep some first- 
class Jersey and Guernsey cows along 
with the Holstein herd, and mix the 
milk. This method will bring the qual¬ 
ity up high enough for the average trade, 
and would be just as economical. In the 
herd at the New Jersey Experiment Sta¬ 
tion, there are a number of cows that 
will average 5 to 0 per cent of fat 
throughout the year, and some that will 
average even over 6 per cent. A few 
cows of this stamp put into a herd of 
even noor Holsteins, would bring the 
quality of the total milk up to 4 per cent 
or over. 
Prof. F. G. Short tells Hoard's Dairy¬ 
man that the price paid for food is al¬ 
most invariably determined by the 
amount of care and cleanliness with 
which it is prepared for market. He 
truly says : 
Observe the dealer in peaches with his red 
gauze over the top of the basket. See how the 
meat man puts the best side out, and removes 
any dirty ends and tags. The saloon keeper sur¬ 
rounds himself with mirrors and cut glass, and 
spends all his spare time in polishing and wip¬ 
ing, and is thereby enabled to charge three prices 
for his goods. While the milkman—well, the 
milkman's sins are too numerous to put down. 
Stand on the corner and watch the next one who 
comes along, and observe for yourself; then, per¬ 
haps, yon will not wonder why the consumption 
of milk in large cities is falling off, instead of in¬ 
creasing, as it should. There are a few men who 
have noticed these facts, and are profiting by 
their observation. 
No use talking, consumers are realizing 
that milk is the only animal food that is 
eaten without being washed. The ef¬ 
forts made to induce people to use more 
milk have taught them to demand cleaner 
milk, and that is what they want. After 
once getting clean milk, the dairyman 
must take pains to let people know that 
he has it. 
WHEY FOR THE CALF. 
WILT, IT TAKE THE PLACE OF MILK? 
Will you ask some cheeseinakers to tell us what 
we can feed with whey to make a good calf ration? 
Modern Wiiey is Poor Stuff. —The 
composition of whey in good condition, 
as given by Dr. Van Slyke, is water, 93.12 
per cent; fat, .27 per cent; casein and al¬ 
bumen, .81 per cent; sugar and ash, 5.8 
per cent. This shows a good per cent of 
food elements, but rather deficient in the 
blood-forming portions. In the early 
history of dairying in this State, previous 
to the inauguration of the cooperative 
system of manufacturing cheese at a 
central point, when each farmer made 
his own cheese on the farm, and had the 
whey sweet to feed the calves, “ by sup¬ 
plementing it with a small grain ration ”, 
there was no trouble to grow good, 
strong, healthy animals. But since the 
present factory system has become the 
almost general plan, it is very difficult 
for the farmer to obtain the whey sweet; 
on the contrary, it is quite sour usually, 
and in many cases, putrefactive fermen¬ 
tation has set in, rendering it worthless 
for feeding. If the farmer could get the 
whey before any undesirable fermenta¬ 
tion develops, when the solids are in the 
best condition, feeding in reasonable 
quantities, not to exceed three quarts at 
a feed, three times a day, supplementing 
with a small handful of ground oats or 
wheat bran, there is no reason why good 
results can not be obtained from its use. 
GKO. a. smith. 
Use Oilmkai, With It. —It is the gen¬ 
eral practice in our country to feed whey 
to the young calves. Nearly all of the 
milk goes to the cheese factories, and it 
seems, perhaps, a case of necessity rather 
than choice, yet good calves can be raised 
on whey without skim-milk. The gen¬ 
eral practice is to feed the calf until it is 
two weeks old, on fresh milk, tin n be¬ 
gin very gradually, putting in some 
sweet whey, not more than a teacupful 
to four quarts to begin on, and increas¬ 
ing the amount a little at each feeding. 
When we begin to fsed whey, we begin 
to put a little middlings into it, and 
gradually increase it until the calf is 
getting a full ration of whey and a quart 
of middlings. A little oilmeal added to 
this ration will improve it. While the 
calves are in the stable, a feed-box is 
arranged so that the calf has constant 
access to dry coarse wheat bran; this 
together with good clover hay, will grow 
them nicely. 
One word of warning or caution should 
be i-aised in regard to feeding whey, and 
that is that a great many cheesemakers 
neglect to clean out the whey vat, and 
the whey taken back to the farm from 
the previous day’s make is rancid and 
sour from standing in an old sour vat. 
If the maker will not clean the whey vat 
so that it is sweet, the farmer should 
provide a barrel to run his whey into, 
which will keep his whey for calves al¬ 
ways sweet. Care should be taken not 
to overfeed the young calves, as they will 
be more likely to scour on whey than on 
milk, from overfeeding. Hundreds of 
calves in our country are raised in this 
way, and develop into good dairy cattle. 
f. a. converse. 
Keep the Whey Sweet. — Feeding 
calves the whey that comes from the 
large majority of whey vats is hardly to 
be recommended under any circum¬ 
stances. Most whey vats are seldom, if 
ever, emptied and cleaned, and the con¬ 
tents become not only sour, but simply 
rotten and unfit for calf feed. If the 
farmer could get the whey as it comes 
from the cheese vat, or as it would be in 
a thoroughly cleansed whey vat, he 
would have a wholesome food on which 
comparatively young calves would thrive, 
with a little grain added. Patrons of 
cheese factories should demand two 
things of the cheesemaker, that the whey 
vat be emptied every day, and that it be 
thoroughly cleaned with hot water at 
least once in two days. Under such con¬ 
ditions, whey can be safely and profita¬ 
bly fed. 
One may begin feeding it when the 
calf is about two weeks old, by adding a 
little to the regular milk ration. Then 
increase the whey slightly each day, at 
the same time decreasing the feed of 
milk for ten days or two weeks, when 
the milk may be taken away entirely. 
As soon as the whey is added to the 
ration, a little grain should be given, 
also, consisting of wheat bran or mid¬ 
dlings and oil meal, and as the propor¬ 
tion of whey increases, give more grain 
until, by the time the calf is two months 
old, she may be eating two quarts a day. 
Up to this time, the calf should be fed 
about as much whey as would ordinarity 
be fed of milk ; but at two months old, 
good sweet whey can be given freely, 
and I would think it better to accustom 
the calf to drink the whey clear and eat 
the grain dry. Unlike skim-milk which 
is highly nitrogenous, with a nutritive 
ratio of 1.6, whey is largely carbonace¬ 
ous, having a nutritive ratio of 1 to 7.4. 
Thus the grain given with it should 
have a good supply of protein, and for 
this reason, bran, middlings and oil meal 
were mentioned. Buckwheat middlings 
also furnish the necessary protein. In 
mixing these foods, oil meal should not 
make up more than one-third or one- 
fourth of the whole amount of grain. 
Young calves require a ration having a 
nutritive ratio of about 1 to 4. L. A. 
VARIATION IN MILK. 
HOW THE HERD DIFFERS 
I was much interested in the article on 
page 381, referring to standards for, and 
the variations in. milk. This department 
has recently conducted a number of quite 
extensive tests to determine the variation 
in the milk of different cows under the 
same feed and treatment, and the varia¬ 
tions which exist in the milk supplied to 
the larger cities of our State. Each cow’s 
milk in a herd of 59, was tested at the 
same milking. It was found that the 
total solids varied from 9.35 to 13.79, and 
the fat from 2.60 to 5.40 ; that the milk of 
eight cows gave over 13 per cent of solids, 
the milk of 23 cows gave from 11 to 13 
per cent of solids, and that the milk of 
three cows fell below 11 per cent of 
solids. This milk was run through a 
cooler as fast as milked, and directly 
into the can. It was shipped in 14 cans, 
and on arrival in the city, each can was 
tested separately, with the following 
results: 
Number of 
Total 
can. 
Fat. 
solids. 
1. 
.4.50 
13.23 
2 . 
12.87 
3. 
12.93 
4. 
12 03 
5. 
11.78 
0 . 
11.78 
7. 
1153 
8 . 
. 3.00 
11.58 
9. 
12.30 
10 . 
. 3.40 
11.88 
11 . 
. 4.20 
12 78 
12 . 
11.78 
13. 
13.17 
14. 
13.35 
This table indicates that, of the 14 cans, 
six fell below 12 per cent of total solids, 
and seven below 3.50 of fat. By testing 
the milk of all of the cows (carefully 
mixed) of a large dairy, in each month 
(<Continued on next page.) 
Cold-catching ” Is the stepping-stone to the most 
serious of human ailments. If you cannot have a 
doctor's advice immediately, take Jayne’s Expec¬ 
torant. 
For Headache, take Jayne’s Painless Sanative 
Pills.— Adv. 
Horse Owners! Use 
QOMBATJLT’S 
Caustic 
Balsam 
_ A Sift Speedy and Positive Core 
The Safest, Beet BLISTER ever used. Takes 
Lhe place of all liniments for mild or severe action. 
Removes Bunches or Blemishes from Hpree* 
ind Cattle. SUPERSEDES ALL CAUTERY 
DR FIRING- Impossible to produce scar or blemish. 
Every bottle sold is warranted to give satisfaction 
Price SI.50 per bottle. Sold by druggists, or 
sent by express, charge* paid, with full directions 
for its use. Send for descriptive circulars. 
THE LAWRBNCE-WLLHAM3 CO., Cleveland O. 
New York State 
Veterinary College. 
Established at Cornell University, Ithaca, N. Y., 
by Chapter 153 , Laws of i 8 q 4 . 
The best equipment for scientific and practical in¬ 
struction for undergraduates and postgraduates. Most 
varied practice for students in the free clinics. R egu- 
lar graded course, three years of nine months each. 
Highest requirements for matriculationand graduation. 
Entrance by Regents' “Veterinary Student Certifi¬ 
cate," or by examination Sept. 13, 1898. Instruction 
begins Sept. 22, 1898. * 
Tuition free to New York State students. 
For extended announcement address 
Professor JAMES LAW, F.R.C.V.S., Director. 
GUERNSEYS. 
225 purebred Guernseys of the best American 
and Island breeding. Butter average, whole 
herd, 318 pounds per head. No catalogue. Come 
and make your own selection. 
ELLERSLIE STOCK FARM, 
RHINECLIFF, N. Y. 
AT FARMERS’ PRICES! 
Two Registered Jersey Bull Calves 
from superior dairy cows. 
R. F. SHANNON, 007 Liberty Street, Pittsburg, Pi. 
15 Head of A. J. C. C. Jersey Calves, 
Two months to a year old, 
St. Lambert and Pedro 
strains. Full line of Chester 
White, Berkshire, Poland- 
China and Yorkshire Pigs 
on hand: all ages. Also two 
litters of Scotch Collie Pups 
and a variety of poultry. Write, stating what you 
want, or what Is better. Come, see ray stock, and 
make your own selections. 
EDWARD WALTER. West Chester. Chester Co.. Pa. 
Spring Pigs from 100 Reg. 
Poland China , Berkshire and 
Chester tVhites. Mated not 
akin. Choice bred sows. Serv¬ 
ice Boars. Poultry. Write us 
for free circular and bottom 
prices. Hamilton & Co., Cochranville. Chester Co., Pa 
187 for a choice Poland-China Boar Pig, large strain, 
long, deep, square body, easy keeper, early to mature, 
very prolific and of excellent breeding. Write, will 
tell you about it. F. H. Gates & Sons, Cbittenango.N. V 
Poland-China Hogs-;? t ” b W„ h r , irN o ;,S 
but first-class Pigs shipped on order, and satisfaction 
guaranteed. J. L. VAN DOREN, Crestvne, Ohio. 
C ut Prices on all varieties Poultry, Eggs for Hatch¬ 
ing. Rate card free. Natural colored tK)-page 
Book of Poultry, Pigeons and Hares for only 10 cents. 
J. A. BKRUKY, Telford. Pa. 
THE IMPROVED 
Cata¬ 
logue 
4 cent* 
VICTOR 
NCUBATOR 
Hatches Chickens by Steam 
'Absolutely melf-regulating. 
The simplest, most reliable, 
and cheapest nrst-class Hatchei 
in the market. Circulars free. 
GEO. ERTEL CO.. Ouincv.Ili- 
IF YOUR CHICKENS TOffi 
headsandsee why. LiAMBBUT’S 
DEATH TO LICE OINTMENT will 
fix them quick and brighten the broods. 
100 doses 3LOc. postpaid. Book Free. 
D. J. LAMBERT, Box 307, Apponaug, R. I. 
POULTRY 
’ Wa kaap avarytklm* la the IPOUILTIRY LINTS, ‘ 
1 Jjaoiag, Incubator*, Lira Stock, Brooders ‘ 
> —anything—It’s our bnelness. Call or lat ns < 
■ send you onr illustrated catalogue—It’s free for < 
■ the asking—It’s worth having. 
■ Excelsior Wire and Poultry Supply Co., < 
+ 28 Vesey Street, New York City. 
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BEE-KEEPERS SUPPLIES 
is the title of a little book which we 
publish, and which contains a complete line of 
everything required by the beekeeper. It will 
materially aid anyone interested in bees and bee 
products. We send it free to all interested 
Inquirers. Write us. 
G. B. LEWIS CO. Watertown. Wis. 
Cooper Dip 
Champion of tha 
World for 55 yeara. 
Superior to all others. 
If no local agent, send $1.75 
for 100 gal. pkt to 
CYRIL FRANCKI.VN, Cotum hx.. New York. N. Y. 
’TIS FOLLY 
To lose the use of your Horse for a single day. If the 
Horse is SORE, CHAFED or GALLED 
Moore Bros.’ Gall Powder 
Will effect a CURE IN HARNESS, or Money Re¬ 
funded. Price 50c. and 81 per Can by mail, postpaid. 
MOORE BROS., Veterinary Surgeons, Albany, N.Y 
Horses, Cattle, Sheep and Swine. 
Geo. W. Curtis, M. S. A. Origin, History, Im¬ 
provement, Description, Characteristics, Mer¬ 
its, Objections, Adaptability South, etc., of 
each of the Different Breeds, with Hints on 
Selection, Care and Management. Methods 
of practical breeders of the United States and 
Canada. Superbly illustrated. About 100 
full-page cuts. Cloth..$2 
The Rural New-Yorker, New York. 
EUREKA 
MCCT POV It Tells You 
liLO I DW-JK > which Hens Lay. 
I have just Issued a handsome little book of 
_ _ testimonials written by prominent men who 
have built and used the EUREKA NEST BOX. Here are two of them : 
From the “Country Gentleman ,” Albany. 
“The Eureka Nest Box is the best of the I 
kind we have ever seen.” 
IT’S EASY TO BUILD. 
From the “Poultry Monthly.' 
“ it enables the poultry man to establish a 
perfect egg record and pedigree.” 
I SELL THE PLANS. 
HART NEST FARM, Box 80, Framingham, Mass. 
We will be pleased to forward you particulars of Live Stock 
for sale through this office. We do this without charge to you. 
American Live-Stock Co., 24 State St., New York, N. Y. 
