1904 
THE RURAL NEW-YORKER 
455 
MANCHESTER’S DAIRY NOTES. 
We do not think it wise to drop off the 
grain and hay the first day or two the 
cows go out to pasture. The fresh grass 
acts as a laxative and they will often run 
down in condition, though the milk flow 
may increase. Drop off the hay gradually, 
and so with the grain if you think you 
must, but we think it more profitable to 
give them a little right straight along. 
This may sound a little queer when grain 
is unusually high for this time of year. 
For the first time since the writer has been 
farming we are feeding our cows grain 
without any bran in the mixture. Coarse 
Spring bran at $23 and $24 per ton in car' 
lots is out of the question. We are using 
corn distillers’ grains in its place. Bran 
has always been the basis of our grain 
ration, but we are learning to do without 
it. We usually lay in a year’s supply 
about this time, but surely will not buy at 
the present prohibitive price. 
This is the time of year when the cows’ 
teats are sore and often chapped and sun¬ 
burned, and it takes all one’s patience to 
milk quietly the cow that wants to keep 
stepping around. The cow that has been 
very little in the sun through the season 
and has a large udder is liable to come in 
the barn at night after her first day or 
two in the pasture with the skin of the 
udder and often the teats in about the 
condition of the man who rolls up his 
sleeves some hot Summer day and at night 
finds them a purplish red. Sore and pain¬ 
ful, and no wonder the cow doesn’t act 
quite right. Be patient. Use vaseline on 
the teats and on the udder if it needs it. 
It will help out things immensely. 
Un a good many dairy farms there is an 
opportunity to use up some of the surplus 
skim-milk in the making of cottage 
cheese, and this adds quite a little to the 
farm income. This is also known as pot 
cheese and Dutch cheese. It is easy to 
make, and where one has a butter route or 
regular customers for any farm product 
the cost of selling is practically nothing. 
When one has no route and does not wish 
to peddle it he can often make arrange¬ 
ments with a grocer or market man to 
handle it; only then, as is usually the case, 
the middleman gets the lion’s share. We 
make considerable of it during the Sum¬ 
mer, using from 20 to 40 quarts of the 
skim-milk at a time, preferring to make it 
often rather than in large quantities, as 
the sooner it reaches the consumer after 
being made the better all around. Heat a 
20-quart can or cooler of milk to about 
120 degrees, and let it stand until it 
thickens. Then it can be heated more to 
dry it down faster. A can or cooler with 
a faucet at the bottom to draw off the 
whey will be found very handy. Turn the 
curd into a bag made of cheese capping 
and allow it to dry thoroughly. After it is 
dry add about two ounces of salt for each 
20 quarts of milk used, and work it in; 
then make into cakes of six or eight-ounce 
size. These we wrap in parchment paper 
with our name on the outside. These 
make a neat package and retail at five 
cents each, or wholesale at three cents 
each. A 20-quart can of milk will make 
about 10 cakes, so that one gets a good 
price for the milk and his trouble. Do 
not make cakes too large. A size that 
will all be consumed at one meal whets 
the appetite for more, where if it stayed 
around two or three meals people would 
tire of it. The cheese can be made more 
quickly by using a cup of buttermilk to 20 
quarts of skim-milk for a starter. The 
cheese will be good, but the use of the 
buttermilk makes an acid condition, and 
it will not keep as long as when only skim- 
milk is used. 
Chronic (target. 
I have.a young grade Jersey cow troubled 
in a very peculiar way. Sometimes one teat, 
and the udder above it, will he quite swollen, 
and the milk thick and clotted, and brought 
out with difficulty. This may continue for a 
day or two or three; then everything will be 
all right for one milking, or perhaps two or 
three days, when the trouble will appear 
again. I can form no idea of the cause. 
The cow is apparently healthy, good appe¬ 
tite ; is fed four quarts bran and one quart 
cottonseed meal each feed; has hay and pas¬ 
ture ; is carefully milked. She has been 
troubled in this way for about two weeks, 
l.ast Summer there was several times a thick¬ 
ening of the milk in this teat, but nothing 
like this. I have seen nothing of it from 
that time until now. She has had three 
calves, the last one in September; wili calve 
again in September. Will you tell me what 
the trouble is and what I can do to cure it? 
Is the milk from the other teats fit to use? 
It is apparently all right, only the one teat 
being affected. v. b. 
Flonua. 
We think your cow has chronic garget. 
At some time or other she has probably 
been overfed, and as a result this quarter 
was affected and will never be as good 
again. Cows in this condition require ex¬ 
tra care and watchfulness. Suppose you 
cut off the cotton-seed meal and part of 
the bran for a few days, and if the void- 
ings are hard and dry give her a half 
pound of salts to loosen her bowels. You 
can usually tell when this condition of the 
udder is to come on, often a day before, 
as the quarter and teat will feel warm and 
smooth when you sit down to milk, en¬ 
tirely different from what it is normally. 
Cut off all the grain then for a day or so, 
and bathe this quarter in hot water, rub¬ 
bing well and drying with a coarse cloth. 
Noticed in time you can easily avoid any 
serious trouble. We think the milk will 
be all right from the other quarters if 1 
tlrey are normal, but we must confess that 
we would rather let some one else drink it. 
H. G. MANCHESTER. 
LAMENESS /W SHOTES. 
I have trouble w r ith my shotes. Ten of 
them have not done well since the middle of 
the Winter. They seem to be crippled. When 
they first get up they will walk on their 
knees. Their backs are humped up. Have 
not fed corn, but middlings. The rest of my 
pigs with the same care have done well. I 
am told they have rheumatism. Have fed 
charcoal, sulphur and am now giving stock 
food. c. B. 
Adams Basin, N. Y. 
I remember the experiences of my father 
with pigs that were affected the same as 
are these. Sometimes the shotes were 
out of doors; at others under open shed 
about the barn, or maybe under the barn. 
It is a safe saying that they were not pro¬ 
vided with a comfortable, dry and warm 
bed. If there was mud, they must wade 
in it, going to their sleeping place with 
muddy feet and legs. As a result of this, 
there was occasionally a shote that would 
get lame in its fore legs. Sometimes the 
lameness would be confined to one leg, 
and sometimes both. The effete matter 
of the bodies of swine is not thrown off 
in perspiration, but is discharged from 
small holes on the inside of the fore legs 
about the knees. If these washing places 
get clogged or stopped up the animals are 
sure to go lame. The closing of these 
holes is caused by wading in mud, or 
sleeping in filthy nests. With the shotes 
mentioned it will be easy to tell whether 
this is the trouble by making an exam¬ 
ination. If no discharge.is shown by the 
appearance of these holes, or if the holes 
are not easily seen, the evidence is plain 
that this is the trouble. In this case, wash 
well the inside of the fore legs with soap 
and warm water, and give a good hard 
rubbing with a corncob. Then the shotes 
should have a good warm nest and com¬ 
plete shelter provided. If in a pasture 
lot so much the better. If this does not 
prove to be the trouble it will be time then 
to conclude that they have rheumatism, 
a much more difficult ailment to get rid 
of. For this 1 would put the. afflicted 
ones in a shelter by themselves where they 
can have a little better treatment, if pos¬ 
sible, than falls to the lot of the herd. 
Give them clean, dry bedding, and keep 
them as dry and comfortable as possible. 
Induce them to take exercise, by having 
a pasture lot convenient. I know of no 
remedy better than this to bring them 
around all right. Drugs in the hands of 
most farmers in treatment of swine are 
of no value. Charcoal, wood ashes and 
salt are all right, but leave out the sul¬ 
phur. It is more apt to do injury than 
good. The feeding of these shotes has 
not been such as to produce this trouble. 
I can only presume that there has been 
a slip some way in shelter and nesting 
provided that caused them to be too much 
in mud or other filth. This last would 
cause the lameness referred to or the rheu¬ 
matism. JOHN M. JAMISON. 
15 Years of 
Separator Experience. 
La Yeta, Colo., April 18, 1904. 
To whom it may concern: 
This is to certify that the De Laval Baby No. 2 
machine purchased by me fifteen years ago is still 
being used daily. This is the first hand separator sold 
in this section, and has been in almost continuous 
use ever since its purchase. 
My cows together with my farm separator have 
made me more money than all my other incomes com¬ 
bined. I have tried all other standard jnakes and 
have always returned to the De Laval as the best all¬ 
round machine on the market. F. L. Martin. 
A DIE liAVALi Catalogue—witli a world of Separator 
Information—is to be had for the asking. 
THE DE LAVAL SEPARATOR CO. 
Randolph & Canal Sts., 
CHICAGO. 
1213 Filbert Street, 
PHILADELPHIA. 
9 & 11 Drumm St., 
SAN FRANCISCO. 
General Offices: 
74 Cort/andt Street, 
NEW YORK. 
121 Youville Square, 
MONT UK AL. 
75 & 77 York Street, 
TORONTO. 
248 McDermot Avenue, 
WINNIPEG. 
Just as They Are 
The cut shows them—catalog I-153 tells 
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can, bottom feed, wholly enclosed gears, 
absence of oil cups or holes. No other 
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Thi Sharpies Co. P. M. Sharplis 
Chicago, III, West Chostir, Pi. 
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That name stands for reasonable 
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We Btand or fall by wuat it does. Send It 
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THE ODOR 
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