1904 
THE RURAL NEW-YORKER 
375 
MANCHESTER’S DAIRY NOTES. 
Calf Feeding. 
I am much interested in the articles on 
raising calves without milk, and would 
like to know just how much and what 
kinds of grain is fed to a calf at the age 
of two weeks G. f. m. 
Willsboro, N. Y 
Two of our neighbors have raised 
some very nice calves by using Blatch- 
ford’s calf meal. This costs about $3.50 
per 100, which is rather high. Directions 
come with it, and bag will usually do 
for one calf. If you wish you can use 
oatmeal or linseed meal in place of this, 
and we know good calves are raised upon 
these. We have a bunch now of seven; 
six were raised on a little skim-milk, 
two having it only two or three weeks; 
then the six had warm water and grain 
and the other one new milk and grain. 
The new-milk calf looks a little sleeker, 
but we doubt very much if it turns out 
as good a cow as the water, grain and 
hay calves. The things to look out for 
are clean pails; have milk or gruel at 
night, temperature blood warm, about 
98 to 100 degrees, clean stable and not 
overfeeding. Also, in changing from the 
milk to gruel, or any change, make it a 
gradual one, as a quick change will 
almost always bring on scours. Let the 
calves have dry bran in a box, and eat 
what they want until they are three 
months old and give them a little lock 
of fine hay or rowen fresh each time you 
feed. Cut a turf once in a while and put 
in the pen for them to lick. Make a good 
gruel with about two pounds of the oat 
or linseed meal to four quarts of water 
stirring it into the boiling water grad¬ 
ually, so it will not be lumpy. Use about 
six tablespoonfuls of this to three quarts 
of skim-milk, and gradually replace the 
skim-milk with warm water until you 
are feeding only gruel and water. You 
can use more of the gruel as the calf in¬ 
creases its size, and at two months he 
will take raw grain, either dry or you 
can mix it with water. We prefer to 
give the calf new milk for at least a 
week and think two weeks better, as we 
like to get them on a good start before 
we change to other feeds. It is rather 
difficult to give precise directions. After 
you have tried one or two your own ob¬ 
servation will tell you how better than 
we can. We have just started two more 
calves from extra good cows, and have 
noticed that one began to chew his cud 
before he was a week old, and now 
between two and three weeks is at it 
like an old cow. 
Removing Warts. 
What will take warts off cows’ teats? 
I never saw warts as thick as our cow 
has them; they are long slim ones, mostly 
on one teat. They are in a bunch almost 
as large as the end of my thumb, and 
hurt her some when I milk. She will 
calve in June, and we thought if we could 
get something to take them off while she 
was dry it would be the best time; but if 
we cannot get them off we might as well 
make beef of her, and she is tooi good a 
cow for tha» 8 . M. k. 
Sherwood. Ore. 
If the warts are long and slim tie a 
string tight around them close to the 
teat and they will drop off in a few days. 
Dr. Mayo, our former State college vet¬ 
erinary says cut them off if large, and if 
they bleed badly sear them with a hot 
iron, or if small drop on acetic acid (the 
acid of vinegar) until the wart is soft; 
they will drop off in a week or so. 
Butter Making for Beginners. 
Will some of the butter makers tell a 
beginner some points in making good but¬ 
ter? How long should the milk stand be¬ 
fore skimming? Should the milk become 
loppered before skimming? What causes 
false cream, as it is called, making white 
spots in the butter? How can these be 
avoided? l. s. k. 
Norwich, N. Y. 
Skim the milk every 12 hours. You 
can let it stand twelve hours longer, and 
if any more cream rises skim again. 
Get your milk into cold water as soon as 
you can after it is milked. Don’t let it 
stand around. You will find the cream 
will rise quicker and better on milk put 
at once into water. Keep the cream cold 
after skimming. Don’t let either the 
cream or milk lopper. Churn at least 
twice a week, and three times is better. 
It is almost impossible to make butter 
of high quality where one churns only 
once a week. The cream gets old and off 
flavor, and the butter is poor and grows 
poorer. Keep everything clean; strain 
your cream before putting into the 
churn. Have some kind of a vessel 
that you can ripen your cream all at 
one time, and have it even. Use a 
starter; skim-milk starters are best. For 
five gallons of cream take a quart of 
sweet skim-milk, add a teaspoonful or 
table spoonful of buttermilk. Heat this 
to 70 degrees; let it stand over night 
and in the morning it will be loppered, 
but not whey and curd. Put this starter 
into your cream, say from 10 A. M. to 
12 M. Heat the cream to 70 degrees and 
let it stand until morning in a comfort¬ 
able room where the air is pure. Stir 
it half a dozen times through the day, 
and in the morning your cream is ready 
to churn. Have the cream at 60 to 62 
degrees when churning. Churn until 
granules come size of wheat or peas; 
draw off what buttermilk you can, or if 
buttermilk bothers by mixing with but¬ 
ter, throw in a handful of salt and give 
the churn a few turns. Draw off all 
the buttermilk and wash with clean cold 
cold water. Then take out and work 
slightly, adding salt as your customers 
demand. Salt covers a multitude of sins, 
and heavy salting will help disguise poor 
flavor, but butter made as I suggest will 
not have white specks, or require over 
salting, a half ounce to an ounce per 
pound as you see fit. Lay this aside for 
one day and slightly work again. Don’t 
overdo it and spoil the grain, or heat it. 
It is ready now to be put in prints or 
tubs, and it ought to be good butter. 
Crain Ration for Holstein Cows. 
We want a grain ration for our Holstein 
cows—cows that will average about 1,000 
pounds. We have pea silage and buy all 
our grain, but have no dry fodder of any 
kind. We are feeding at the present time 
a ration consisting of one ton of bran, 500 
of cornmeal, 500 of gluten and about 300 
of oil meal, and are feeding from six to 10 
pounds according to the size of the cow 
and the quality of mik they are giving. 
We are not satisfied, and have looked the 
matter up in the experiment station bulle¬ 
tins, but do- not seem to be able to make 
a ration that is generally considered to be 
the best for milch cows. w. d. s. 
Rome, N. Y. 
A mixture of 100 pounds each of cot¬ 
ton-seed meal, hominy, gluten feed and 
mixed feed will give you a feed that 
will analyze 21.4 per cent protein, 44.9 
per cent carbohydrates and 6.3 per cent 
fat. Assuming your cows to eat 25 
pounds of hay daily this with seven 
pounds of grain will give you a balanced 
ration about as follows: 
Protein. Carbohydrates. Pat. 
25 lbs. 
hay. 
.. .92 
9.50 
.35 
7 lbs. 
grain. 
..1.50 
3.14 
.44 
Total.. 
..2.42 
12.64 
.79 
Some of the fresh cows may use eight 
or 10 pounds at a profit, and require 
less as they go farther along in the 
milking period. An average of seven 
pounds will be found fully sufficient for 
all, however. Your mixture makes a 
rather heavy feed, but we should not 
at the present price of wheat feeds use 
more than one-fourth in the mixture. 
If we could get coarse bran cheaper 
than the mixed feed as one usually can 
we should prefer that. 
IT. O. MANCHESTER. 
“My dear,” said Mrs. Newlywed, her 
face flushed with the excitement of her 
afternoon in the kitchen. “I want you 
to be perfectly frank with me now. 
What would you suggest to improve 
those doughnuts I made to-day?” 
“Well,” replied Mr. Newlywed, lifting 
one with a slight effort, “I think it 
might be better if you made the hole 
bigger.”—Cincinnati Times-Star. 
GREAT SEPARATOR CONTEST 
Held Dec. 17,1903, at Minnesota Dairymen’s 
Convention 
_ ... Our Claim 
We will place a Sharpies Tubular beside 
any other separator and guarantee the Tu¬ 
bular to cutin half any record for clean 
skimming the other machine can make. 
The Challenge 
Three competitors, each beaten hundreds 
of times singly, band together and enter a 
contest against the 
Sharpies Tubular. Pro¬ 
viding the “combine- 
of-three” are allowed 
to furnish the milk. 
Providing the “com - 
bine-of-three” dictate 
temperature of milk. 
Providing the “com- 
bfne-of-three” dictate 
quantity of milk. Pro¬ 
viding tho “combine- 
of-three” run three ma¬ 
chines, and if any one 
leaves leas than doublo 
the fat of the Sharpies 
Tubular they win. The 
1 “combine-of-three” select cold, hard-skim¬ 
ming cows’ milk (62° to 70°) 200 lbs. at a run. 
The Result 
Sharpies Tubular.05 
I Alpha De Laval.. .175 
United States.125 
Umpire.4oO 
The report was signed by Robert Crick- 
more, Creamery Mgr.; A. W. Trow, Pres., 
Minn. Dairymen’s Ass’n.; and E. J. Henry, 
Babcock Tester Expert, the judges mutu¬ 
ally agreed upon. Write for complete re¬ 
port and catalog E-153. 
THE SHARPLES CO. P. M. SHARPLES 
CHICAGO, ILLINOIS WEST CHESTER, PA. 
‘The Combine! 
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Scattered all over the World 
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Might not this be true with you too ? 
Let the nearest local agent bring you a 
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That is his business. This will cost you 
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If you don’t know the agent send for his 
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9-11 Drumm St. 
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General Offices: 
74 CORTLANDT STREET, 
NEW YORK. 
121 Youville Sq. , 
MONTREAL. 
75 & 77 York Street, 
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he Ohio Dairymen’s Convention, J 
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