1904. 
THE RURAL NEW-YORKER 
679 
A HOLSTEIN CALF. 
Fig. 296, page 666, shows Lilith Pau¬ 
line De Kol’s Count No. 28430 as a calf, 
purchased by N. F. Sholes, Syracuse, N. 
Y., when he was six weeks old for $1,100, 
and still owned by him. His dam pro¬ 
duced in her four-year old form 100.85 
pounds milk in one day, 633.4 pounds in 
seven days, and 28.24 pounds of butter in 
seven days. In a food test, without being 
forced to her greatest production, she 
made 101.55 pounds of milk and 4.01 
pounds of butter in a single day; in seven 
days 692.15 pounds of milk. 26.43 pounds 
of butter at a net profit of $4.21. In 
eight months and four days she gave 
19,045.5 pounds of milk. 
BLOOD FLOUR FOR CALVES. 
I have had very nice calves since using 
blood flour, not meal. At first I let the 
calf have the new milk until it is fit to 
use; then I give it two quarts new 
milk in the morning (as the milk 
goes to the creamery, and does not get 
home till 9 o’clock) ; then I give four 
quarts milk and one teaspoonful blood 
flour. At night it gets six quarts milk 
and one spoonful of flour. After the calf 
is four weeks old he has to wait till the 
milk comes from the creamery, and then 
increase the flour, to one heaping spoonful. 
1 never feed calves hot milk in Summer; 
they get it cold, and in Winter I put in 
a little boiling water. Last year we had a 
calf that was not doing as well as it 
ought to, so we gave it blood flour a few 
times and it was all right. w. 
Michigan. _ 
SLAUGHTER-HOUSE STOCK FEEDS 
Three general classes of these by-prod¬ 
ucts are used successfully as feeding 
stuffs, viz., blood meal or dried blood, 
tankage and meat scrap and meat meal. 
Ddied blood or blood meal is made from 
the blood of cattle, sheep and hogs. The 
blood is conveyed in pans from the killing 
room to the drying room, where it is cooked 
in small tanks until the clot separates from 
the water. It is next pressed to remove 
the water, and the pressed cake is dried 
in a steam drier until it contains only 
about five per cent of moisture. Then it 
is ground to a fine meal and sold in 100- 
pound sacks. Dried blood is insoluble 
in water. It usually contains about 85 
per cent of protein, and is therefore a val¬ 
uable feed to use with corn or any other 
feed that is low in protein. Being a con¬ 
centrated feed it must be given in small 
quantities, and mixed with slop, meal or 
other feed. To young pigs a teaspoonful 
per head daily may be fed, and this may 
be increased as the pigs grow older until 
a pound per day for eight to 10 head is 
given. About a tablespoonful per day is 
fed to horses, and the amount for cattle 
varies from five or six ounces per day for 
young stock or steers just going on feed, 
up to one pound per day, and sometimes as 
high as two pounds, for steers on full feed 
or cows in full milk. Dried blood has 
been successfully fed to lambs in place of 
milk by German experimenters. They fed 
about half a pound daily for 100 pounds 
live weight of animal. It has also been 
used with good results for curing and pre¬ 
venting scours in calves. It usually sells 
for $35 to $45 per ton. The value of this 
feed, and of those made from tankage and 
meat scrap lies in their muscle and bone¬ 
building properties. When properly fed 
they have a stimulating effect on the hair, 
making the coat silky and glossy. They 
are valued according to their content of 
protein, and should be bought only on a 
guarantee of specified protein content. 
Tankage consists of meat scraps, trim¬ 
mings, bone, blood and various other waste 
nitrogenous matter from the packing 
house. It is cooked in large tanks under 
a steam pressure of about 40 pounds for 
seven or eight hours, which cooks out the 
tallow and grease. It is then allowed to 
settle and the grease is drawn off. The 
solid residue is then pressed further to 
remove the fat and moisture. It is next 
dried and ground. When dried it contains 
only six to seven per cent moisture, and 
from 40 to 60 per cent protein. Since it is 
made up of several different substances it 
is quite variable in quality. It usually 
contains a considerable amount of phos¬ 
phoric acid, depending on the proportion 
of bone present. Tankage is fed princi¬ 
pally to pigs, and one part tankage to from 
two to five of corn is the proportion fed. 
This product sells for $25 to $35 per ton, 
according to its composition. 
Beef meal is made from scraps of meat 
and bone from which the grease has been 
extracted and the liquors concentrated by 
cooking. The residue is then pressed, 
dried, ground and put in 100-pound sacks. 
It contains about 60 per cent protein and 
eight or nine per cent fat. Beef meal is 
fed to hogs with good results. It may be 
fed with corn in the same or somewhat 
greater proportions than tankage. Meat 
scrap has about the same composition as 
beef meal and is fed in the same way. At 
the Cornell Experiment Station it was 
found that pigs fed one part meat scrap 
to two parts c'ornmeal gained 70 per cent 
more than those fed only cornmeal. They 
also had a larger proportion of lean to fat. 
In Germany meat scraps and meat meal 
have been fed with good results to dairy 
cows, steers and sheep, as high as three 
pounds daily being fed to steers. In 
France horses are sometimes fed with this 
product, and it has been found most ef¬ 
fective when boiled and mixed with hay 
and straw. Beef scraps and meat meal 
sell at about $30 per ton. l. d. hall. 
Illinois Experiment Station. 
HIGH PRICED CHICKENS . 
The newspapers report that Geo. II. North- 
up has sold 19 Itose Comb Black Minorca 
fowls for $3,400! Can this possibly be true? 
SEVERAL READERS. 
Mr. Northup assures us that the state¬ 
ment is correct. He says he sold one 
cock for $1,000, another for $500, another 
for $200, and 15 hens and one pullet for 
$1,700. The hens were sent to Germany. 
According to Mr. Northup, the purchaser, 
Mr. Schrader, must be an ideal customer. 
He paid me $10 for the coops they were 
shipped in, $13 for my railroad fare to New 
York and back to meet him. lie hired a New 
York man to go to Germany with the birds, 
paid his fare to Germany and return, hired 
a separate room on the steamer for the birds, 
and cabled while I was in New York for a 
man to come from his farm in Germany to 
my place to study my methods of feeding, 
caring for, mating and breeding the Rose 
Comb Black Minorcas. 
Success follows success, for Mr. North¬ 
up requests us to say that he has absolute¬ 
ly no more stock to sell. Not long since, at 
Olean, N. Y., a man sued his neighbor for 
killing a wandering lien. Damages were 
put at $2, but the jury refused to give this, 
because several jurymen insisted that no 
hen could be worth more than 50 cents. 
Mr. Schrader evidently has a different 
opinion. Flow can he afford to pay such 
prices? Fie can never cover his bargain 
unless he can get up a “boom” for the 
breed and secure a monopoly. A combina¬ 
tion of boom and monopoly will put value 
into anything. Nobody bas a monopoly of 
scrub poultry, and it is impossible to boom 
it. 
NOTES ON CHEESE CURING. 
I am unable from my point of view to 
square the evident satisfactory relish for 
Edam cheese, as noted on page 624, as 
against even a fairly good American-made 
Cheddar. I must admit that these cheeses 
are uniform, and they rarely possess bad 
flavors; that is those that are imported. 
The manufacture, however, is of that na¬ 
ture, combined with the condition of milk 
to be dealt with, that imperfect cheese are 
turned out. As the Edam is sold in this 
country only to a trade willing to pay 
long prices, the cheaper and faulty stock 
does not reach us. This cheese is, how¬ 
ever, hard and dry, never possessing the 
waxy mellow fine texture of an American 
Cheddar. No one can deny that the sys¬ 
tem of ripening and distribution in this 
country has been faulty, and is by no 
means perfect yet. It has been, however, 
vastly improved, and there is light ahead. 
Cheese is now taken from the factories at 
from seven to fourteen days from the 
hoop and placed at once in cold storage 
at temperatures from 40 to 50 degrees, 
and kept there for varying periods. The 
importance of this system is found in the 
sudden check to the development of un¬ 
desirable bacteria and the “off” and dis¬ 
agreeable flavors following. People, as a 
rule, prefer old cheese, but they do not 
like “old flavors.” They want an old 
cheese with new fresh flavors. This will 
come only from a systematic cold curing 
for long periods, coating the cheese with 
paraffin to prevent water evaporation. The 
large dealers are now more interested 
than formerly in these schemes for trade 
increase. Up to the nineties, the large 
dealers in cheese were more interested in 
cheese export than in our domestic trade, 
because the money was made from that 
source. I have heard these dealers say 
many times: “We cannot afford to han¬ 
dle small sizes, or in fact anything but 
these uniform 60 to 70 pound cheeses.” 
With the passing of the export business 
from our markets to Canada, until now it 
is practically nil, there has grown up a 
business among these same large concerns 
of meeting the demands of an American 
trade. This new phase of commercial ac¬ 
tivity will surely have an effect upon 
cheese consumption. We shall, however, 
continue to hold up to the American con¬ 
sumer the fact that cheese offers one of 
the cheapest and most healthful of foods. 
_ II. E. COOK. 
Sheep in the Orchard. — T was glad to see 
the article in The R. N. Y., page 001, on 
“Sheeping the Orchard.” My observation for 
years has convinced mo that the practical and 
profitable way to produce apples in a hilly 
country is to plant on the high and steep 
ground and leave the sheep to do most of the 
cultivating, and keep the smooth and level 
fields for grain and grass. p. w. 
Pennsylvania. 
“Hello, Joe, you look as pleased as though you had found a gold 
mine on your farm.” 
“Well, I am pleased—didn’t find a gold mine, but I’ve found 
something that pays better than most gold mines I’ve heard of.” 
“Is that so—What is it? ” 
“Its a De Laval Cream Separator which the De Laval local agent 
brought up to my place last month, for trial. I figure that I shall save 
about $300 a year on my 30 cows, so I bought it and I advise you to 
do the same.” 
“I believe I’ll see the De Laval man right away.” 
“Do, by all means, it won’t cost a cent to try it and I know the 
machine will do the same for you as it has for me.” 
SEND FOR CATALOGUE AND NAME OF NEAREST LOCAL AGENT. 
THE DE 
Randolph & Canal Sts. 
CHICAGO 
1213 Filbert Street 
PHILADELPHIA 
9 & 1 1 Drumm St. 
SAN FRANCISCO 
LAVAL SEPARATOR CO. 
General Offices: 
74 Cortlandt Street, 
JiEW YO^K* 
121 Youville Square 
MONTREAL 
75 & 77 York Street 
TORONTO 
248 McDermot Avenue 
WINNIPEG 
P. M. Sharpies 
West Chester, Pa, 
WE LEAD THE WORLD 
We are the largest manufac¬ 
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Tire Steel Farm Wagon 
Wheels in America. Wo 
guarantee our patent 
Grooved Tire Wheels to 
be the best made by anybody 
anywhere. Write us. 
HAVANA METALWHEELCO. 
_ BOE 1?HAVANA, ILL. _ 
MILK OIL DIP 
FOR 
Cattle, Sheep, 
Hogs. 
Oldest American Dip. Cheapest,! 
Most Effective, Strongest obtainable.' 
1 gal. can $1. 62 gal. barrel $40. 
Catalog Stockmen’s Supplies Free. 
t. S. BURCH & CO.. 344 Illinois Street, CHICAGO. 
Ciean Skimming. 
That’s the bright mark of the popular priced 
AMERICAN 
CREAM SEPARATORS 
They win when they work beside others. 
That’s why we can end them freely on 
Amorican catalog is fr... Wri te for 1 1 . 
AMERICAN SEPARATOR CO. 
Box 1066 
B.lnbrldge, N.Y. 
■ 
LOUDEN’S STANCHIONS. 
Made of Tubular Steel. 
Best Malleable Couplings. 
Perfect comfort and con¬ 
venience secured. 
EMPHATICALLY 
THE BEST St 
at a reasonable price 
Liouden Machinery Co., 
39 Broadway, Fairfield, Iowa 
Til 
9 
jt 
1 1 
