1898 
THE RURAL NEW-YORKER 
763 
THE KICKING COW. 
HOW THEY UNKINK HER KICK. 
The best remedy I have ever found is 
to draw a cord tightly around just in 
front of the udder, while milking. By 
having a buckle place on it, so it can be 
girded quite tight, it can be taken off 
quite easily. By using this a while, the 
cows become quiet and never kick. 
Arkansas. james t. henderson. 
I know of nothing better than to fasten 
her hind legs together with a short strap, 
crossing it between them. It will not be 
necessary to buckle it tight after a few 
times. s. e. nivin. 
Pennsylvania. 
If a cow develops kicking habits, try 
to remove the cause promptly. Use kind¬ 
ness ; treat her patiently. Have one 
person to handle her and do the milking. 
I remember only one incurable case in 
my dairy. We strapped her all right. 
She had been keeping two large calves 
fat, but, conquered, went dry almost at 
once. If strapping is positively neces¬ 
sary, fasten the hind legs together, or 
better, bend a front leg under and strap 
tightly ; this will hold one leg from the 
ground, and she can't well kick under 
such circumstances. w. b. iiarvey. 
Pennsylvania. 
I have not a kicker in my stable of 30 
cows, and I do not remember of ever 
having one. Of course, a heifer with an 
inflamed udder, or a cow with a sore 
teat, is restless and kicks ; but I suppose 
that does not come under the head of a 
kicker. My method of “ breaking ” (?) 
heifers is to treat them kindly. If they 
kick enough to be troublesome, I put a 
staple and ring in the floor back of them, 
tie a small, stout rope to the leg where I 
sit, and fasten it snug to the ring, giv¬ 
ing just length enough to allow her to 
stand naturally ; then let her kick. She 
cannot hit me or the pail, and it does no 
harm to let her kick. When she gets 
through, her foot comes to its natural 
place ; kickers very soon give it up, and 
stand quietly. I do not know what I 
wo aid do with a natural kicker, but I 
think I would beef her. But if she were 
valuable, and I wanted to keep her along, 
I think I would try the ring and rope. I 
think any cow would soon give up trying 
to kick when she found she could do no 
harm. c. M. winslow. 
Vermont. 
The only device I have found of any 
value is to tie a rope (drawing tight 
across the cow’s back) across the loins 
and just in front of the udder, just be¬ 
fore milking. Do this, say from two to 
three weeks, then take a longer rope, 
say one inch in diameter, and braid the 
ends together, making it long enough 
to throw over the cow as shown in Pig. 
345, only let the rope cover or take in 
her tail. This is easily kept convenient, 
and if one keep throwing this rope every 
milking, say six months or possibly, a 
year, I think the cow will be cured. I 
find that to prevent cows from being 
kickers is the best thing. First, don’t let 
the calf run with the mother more than a 
week, and then wean and feed the calf. 
Always have a good, kind milker. Some 
milkers manufacture kicking cows by 
being rough and harsh with them. 
Ohio. D. P. REAMER. 
Hotel Swill for Hogs.— In feeding hotel refuse 
to swine, it is the better way to feed with some 
kind of ground grain. If to sty hogs, less grain 
is required, and such grains as wheat bran, 
ground oats; if fed to hogs to be fattened at once, 
such grains as ground corn, barley and oil meal 
are best, mixing thick for fattening, and thin for 
sty hogs. Always feed in clean troughs, and be¬ 
fore it becomes very sour. w. a. sparrow. 
Minnesota. 
THE NEW YORK CALF LAW. 
Those who patronize the New York 
Condensed Milk Co. (most farmers do near 
here), think it would mean more money 
to them to sell young calves, as they 
have to keep fresh cows’ milk at home 
10 days. Some, however, take a more 
liberal view, and believe that the bobs 
are not fit for food. As they can sell 
them readily for §2 each to be fattened, 
it pays them well enough, and puts a 
better quality of veal on the market. 
There is not much active opposition to 
the law. 
I think most of the farmers believe the 
State justified in passing such a law if 
effective,but they believe that permitting 
live calves, at any age, to be shipped 
does not makeiteff ctive. I do not think 
an effort will be made to repeal it. Out¬ 
side of the patrons of the condensery, 
farmers seem to approve of the law, as 
above qualified. 
One farmer says, “ It is a good law. It 
places a better quality of veal on the 
market, and that will increase the de¬ 
mand. I get $2 each for all my calves to 
fatten.” 
A dealer says, “ I was opposed to it at 
first, but think it all right now. I ship 
more calves than ever, at good prices, 
and all good veal. The few bobs I get I 
sell to farmers to be fattened, and then 
I get them again as good veal for my 
customers.” 
A farmer says, “ I don’t like the law ; 
I could get $35 a year more to sell my 
calves as bobs.” 
Another says, “I am not in favor of 
the law. I have sold calves one week 
old for $5 each ; but now have to sell for 
fattening for much less.” 
Still another says, “ It is a pretty mean 
law. It lets a dealer ship bob veals alive, 
while I can’t kill them and ship.” 
Another believes that this is a free 
country, and he would ship anything 
that people want. If there are any who 
don’t want bob veal, they shouldn’t use it. 
Another farmer thinks that he can get 
$25 to $30 more for his 14 veals sold as 
bobs. They ship alive at any age, and 
it is not fair. Another could sell veals 
10 days old that are good enough. He 
thinks the law was made for the benefit 
of dealers. Another is of the opinion 
that it might be better to ship bob veals, 
yet in the long run it might not, as the 
better demand for good veal might make 
a price that would encourage paying 
good prices for calves to fatten, and thus 
use up a large amount of milk that now 
goes to the market, or is made into but¬ 
ter and cheese. The bobs are not fit to 
eat, at least he doesn't want to eat them. 
Another breeder says, “ It might help 
the farmers a while in the Spring to ship 
bobs, but later, they could all be sold 
and fattened here. I think the law all 
right.” 
A good many wanted to know who 
introduced the bill, and whether it was 
done to help the farmer or dealer, or to 
provide wholesome food. farmer. 
New Berlin, N. Y. 
Purebred Again.— I think that pure¬ 
bred means just what Mr. Gould, on page 
699, says that thoroughbred does, that is, 
wholly the blood of a distinct breed. He 
also says that a cross of a Short-horn 
and Hereford would be purebred, when 
it would simply be a cross-bred animal 
or grade of either breed. I would desig¬ 
nate such an animal as a cross-bred 
Short-horn and Hereford, while if either 
were crossed with common stock, it 
would be called a grade after the pure¬ 
bred parent. If these grades and their 
get were continually bred to purebred 
sires, they would be simply high grades ; 
but never purebred. 
Now we come to the term thorough¬ 
bred. As I understand it, this term was 
originally applied to horses that had 
been bred in one line, or with one intent 
for such a long time that their character¬ 
istics were fixed, and they became of 
one type, while their origin was un¬ 
known or of different sources, so that 
they could not be designated as of pure 
blood or unmixed. This term thorough¬ 
bred has now come to be commonly used 
where people mean purebred, but never 
before have I seen the statement in print 
that thoroughbred meant unmixed (or 
pure) and that purebred meant only half 
and half. j. grant morse. 
If E. J. B., of Kent County, Mich., will put one 
ounce of oil of tar into one quart of kerosene oil, 
and shake before using, he will find that it is 
equal to any fly killer in the market. Try it! 
Cheshire, Conn. j. h. f. 
Lime in Cream. —Referring to the ai-ticle in The 
R. N.-Y. of October 15, under the heading, The 
Use of Lime in Cream, are you able to give me 
from your own personal knowledge, a little more 
information as to the mixture and its use ? Of 
wh it is it composed, or how made, and how much 
of it is used to the gallon ? The ice-cream 
makers in this city complain that most of the 
separator cream that they get does not have 
“ body ” enough, and if lime could be put in with¬ 
out in any way injuring the cream itself, yet ob¬ 
tain more body, it would be a great benefit from 
their standpoint. h. b. v. c. 
Cleveland, Ohio. 
R. N.-Y.—The best information about this is 
found in a bulletin issued by the Wisconsin Ex¬ 
periment Station. Send to Prof. W. A. Henry, 
Madison, Wis., and ask for it. 
CREAM SEPARATORS. 
De Laval “ Alpha ” and “ Baby " Separators. 
First— Best—Cheapest. All Styles—Sizes 
Prices, $50 to $800. 
Save *10 per cow per year. Send for Catalogue. 
THE DE LAVAL SEPARATOR CO., 
Randolph and Canal Streets, I 74 Cortlandt Street, 
CHICAGO. | NEW YORK. 
The Empire 
Cream Separator 
is not only the best for the money, but 
it is the best that can be 
made at any price. You 
need not take our word 
for it, ask any user ; or 
better still we will put one 
in your dairy and prove 
by actual work every 
claim we make for it. 
Our catalogue is free. 
A’ e sponsible ag en ts 
•wanted. 
U. S. Butter Extractor Co., Newark, N. J. 
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 MFG. CO., Potsdam, N.Y. 
Nothing but the Best 
is good enough for the 
dairyman. It takes the 
very best implements 
to make the dairy busi¬ 
ness pay the maximum 
f profits. This is 
where the SHARPLES 
LITTLE GIANT ex¬ 
cels all competitors. 
Easy to operate, eco¬ 
nomical in oil and re¬ 
pairs and a remarkably 
close skimmer. Small 
enough for five cows 
and large enough for 50. Our free book, 
“The Moody Sharpies System” tells all 
about it. Send for it. 
P. M. SHARPLES, 
Branches: West Chester, Pa. 
Elgin, Ill. 
Omaha, Neb. 
Dubuque, Iowa. 
TRUE DAIRY SUPPLY GO., 
contractors and butldsbs or 
Butter and Cheese Factories, 
AND MANUFACTURERS OF 
machinery, Apparatus and Supplies for 
Cheese and Butter Factories, 
Creameries and Dairies. 
303,305,307 and 309 Lock St, Syracuse, N. Y. 
References: First Nat. Bank of Syracuse; State Bank 
of Syracuse: R. G. Dun & Co.’s Mercantile Agency; 
The Bradstreet Co.’s Mercantile Agency, orany Bank 
or Business House in Syracuse and adjacent towns. 
Elliot’s 
Parchment 
Butter 
Paper 
To Dairymen or HALF 
others we will . 
send half a ream A 
8x11 free, ifthey REAM 
will forward 30c. 
to pay postage. ^ 
Try t he Best But- f f fi 
ter Wrapper and * ■ wW 
avoid imitations. 
A. G. ELLIOT & GO., 
Manufacturers, 
Philadelphia, Pa 
HOOK ON-CUT OFF 
easiest-working, close, t- 
ontting, simplest, strongest 
and handiest dehornw 
is the latest 
IMPROVED 
DEHORNER 
Never crashes the horn nor pnlIs it apart Mads 
on an entirely new principle. Catalogue free 
WEBS TER A IMI HINSON, I in X (is Christiana, Fa. 
Wtitern tra.to supplied from Chicago salesroom 
The 
L KEYSTONE DEHORNING CLIPPERS 
The 
Quiet, Orderly, Gentle and Safe 
animal is the one that has been dehorned. 
It means animal comfort and that means 
animal profit. This knife cuts clean, no 
crushing or bruising. It is quick, causes 
least pain. Strong and lasting. Fully war¬ 
ranted. Highest awards World’s Fair. Send 
for freo circulars and prices before buying. 
A. C. liltQSH's, Cochranvlllc, I’ B , 
NEWTON’S 
LATEST IMPROVED 
DEHORNERS 
Save time and money by dehorning 
vour cattle. Write us for special 
information on the subject. 
H. H. BROWN MFG. CO. 
DECATUR. ILL. 
BUTTER COLOR A NECESSITY 
To Have Your Butter a June Color, Use W., 
K. <fc Co.’s Improved Butter Color. 
During the winter months it is an absolute neces¬ 
sity to use an artificial color if you want your butter 
to be classed as “extra.” To-day there is scarcely 
any butter sold during the winter months, that is not 
colored. Fully nine-tenths of it is colored with 
Wells, Richardson & Co.’s Improved Butter Color, 
even though there are some eight or nine other colors 
on the market. This is not surprising to those who 
have made comparison between the various colors, 
as Wells, Richardson Sc Co.'s Improved Butter Color 
is the only one that contains no sediment or mud, so 
that the last drop in the bottle is as clear as the first. 
It is also much the stronger, and can always be re¬ 
lied upon to give a natural June tint. 
The highest dairy authorities, both in this country 
and in England, have given written endorsements to 
the superiority of Wells, ltichardson & Co.’s Color, 
and it will not be long before it drives all other col¬ 
ors out of the market. 
Makers of export butter, who mnst have a pure and 
scientific color, will use nothing but Wells, Richard¬ 
son & Co.’s Improved Butter Color, for this is the 
standard in England and Ireland, and is made from 
ingredients that are in accordance with the German 
food laws. 
If you are not using this color, send four cents for 
postage on a free sample, to the manufacturers, 
Wklls, Richardson & Co., Burlington, Vt. 
< 
UJ u 
-> m 
the Horn 
Dehorning 
Clin 
LEAVITT MFG. CO., 
I St., Hammond, 111., U. S. A 
THE CHAIN HANGING 
CATTLE STANCHION. 
Tho most practical and humane Fastener ever in¬ 
vented. Gives perfect freedom of the head, Illus¬ 
trated Circular and price free on application. 
Manufactured oy O. II. ROBERTSON, 
Forestville, Conn. 
MILK IS 88% WATER 
TKat shows tho importance of 
having an ahumlant supply of 
water on tho dairy farm. For 
this purpose nothing Is imp^r- 
__ , lor to HALL STEEL TANKS. 
This is our stock tank, but we make others for feeding pigs 
and calves, cooling milk, hauling whey— anything you want. 
Special price to first inquiries from new territory. 
Circulars Mailed FREE. 
v the hall steel TANK CO. 
North Ashland Avenue, CHICAGO, ILL. 
The Improved U, S. Cream Separators 
In thoroughness of separation take the lead. 
In completeness of design and ease of operation excel 
all others. 
Are more substantially made and are superior in all 
points to all others. 
All Styles and Sizes. $ 75.00 to $ 625 . 00 . 
Agents in all dairy sections. 
Send for latest illustrated catalogues. 
VERMONT FARM MACHINE CO., - Bellows Falls, Vt. 
