i52 
March 2 
MOTES FROM THE COW. 
Cost of Cot.d. —The weather has been 
cold and exceedingly windy for a con¬ 
siderable time; as a consequence cows 
that are in poorly-sheltered barns and 
have access only once a day to ice-cold 
water have been shrinking, and their 
owners must foot the bill. In our own 
town I find by inquiring among the re¬ 
tail dealers alone, numbering perhaps 
15, that this loss amounts to from $5 to 
$12 per day, depending upon the sever¬ 
ity of the weather. This sum would pay 
all the bills, in a very short time, for 
making more comfortable quarters for 
the cows, and installing some kind of a 
system where the cows could have 
plenty of water at seasonable times, and 
at such temperature that the cow 
wouldn’t shiver for half an hour after 
drinking. I am afraid that too many of 
us yet do not realize that we pay for 
warming the water from the tempera¬ 
ture at which she drinks it, up to the 
temperature of her body. This often 
means a rise of 60 to 75 degrees. Some 
of our scientific friends might easily tell 
us how many heat units from the grain- 
bin are used up this way that the cow 
would have turned to better account had 
it been possible. For cows that are in 
warm stables and have constant access 
to water that ranges about 40 degrees 
we are not in favor of warming the 
water, but where cows must drink their 
water outdoors once or twice only in a 
day we believe, from personal experi¬ 
ence, that it pays to give them moder¬ 
ately warmed water. The more water 
that we can persuade a cow to drink 
legitimately the more milk ensues. The 
annual loss of milk from lack of proper 
water supply and cold barns is enor¬ 
mous, and should receive more atten¬ 
tion than it does. 
Water fob Cows. —Our cows have ac¬ 
cess to water all the time, as we have 
a basin between every two. We let them 
out twice a day where they can drink at 
a tub, but they drink but little there. We 
do, however, like to have them get a lit¬ 
tle exercise and fresh air while we are 
cleaning the stables and mangers. We 
notice how much the cows drink after 
eating, even silage and the like. We 
don’t believe that cows turned out once 
a day to drink in cold water, then eat 
dry food entirely, are going to get 
enough properly to water the milk. This 
opinion has been often confirmed, as 
when a heavy storm or cold spell comes 
on the milkmen who practice the latter 
style are always short, and post after 
milk. We are not, however, satisfied 
with our water system, and have not yet 
seen a perfect one. Ours works 33 basins 
from one fioat, using inch pii^ , but as 
the cows are not in one continuous row 
there are too many turns, and as the 
water necessarily runs slow the pipes 
sometimes clog. We use the porcelain- 
lined basins, and like them very much, 
as they never rust, are clean, and can 
be cleaned so easily. The water enters 
at the side, but this side opening will 
allow pieces of silage to enter, which 
help fill up the pipe. Flushing is im¬ 
possible without tightly corking the 
basins. We have a stream running 
through the main pipe constantly, but 
once in about so often there is more or 
less trouble; still they pay and pay well. 
We don’t like the basins that enter the 
water at bottom, as all sediment falls 
there, and valves are not satisfactory. 
They get slimy and don’t work; many 
have taken them out, which lets the pipe 
fill up all the faster. When we find the 
perfect basin we shall be nearer dairy 
happiness. The cows use the basins 
much in Summer when out at pasture, 
as when it is hot they do not go much 
out of their way to get water, but are 
sure to have a good opportunity to drink 
night and morning. J. H. Hale preaches 
water, water, for fruit. We think some 
one ought to preach water, water, for 
cows, as it is the cheapest essential to 
plenty of good pure milk. 
The Cloth Strainer. —One of the 
THE RURAL NEW-YORKER. 
most fruitful sources of trouble with 
milk, bad fiavor, bitterness, unsatisfac¬ 
tory keeping and smell is the cloth 
strainer, which so many use with the 
ordinary wire strainer. The cloth sat¬ 
urated with milk and what filth has 
accumulated upon it lies around for 
several hours until the fibers are sat¬ 
urated. Then it is very likely to 
be improperly washed. It requires 
more care than any other dairy 
utensil. We prefer cheesecloth that is 
used only once, or only a few days at 
most. If not washed at once after milk¬ 
ing it should be placed in a pail of cold 
clean water. It should be thoroughly 
washed and clean before put in boiling 
water or steamed. We have seen them 
placed at once in boiling water, which 
sets the milk, and you can never have a 
pure strainer. After proper washing 
then put in boiling water, or steamed 
and dried it will smell sweet and clean. 
Many cans and pails are improperly 
made, so that there are open seams 
which unless unusually watchful, will 
fill with milk which never comes out. 
Take these cans to a tinner and have a 
light coat of solder run over open seams. 
Calf Feeders. —We use calf feeders 
for tne younger calves, and believe them 
profitable when properly used. They 
work on the theory that the calf gets 
his milk in the natural way, and well 
mixed with the essential saliva. We had 
a calf given us several years ago that at 
its age was much finer and larger than 
ours were accustomed to be. On mak¬ 
ing inquiry we found it was brought up 
on a calf feeder. We’ve used them ever 
since, and certainly the calves are of 
good size and thrifty. The feeders re¬ 
quire cleaning every time used, and 
careful cleaning of a calf dish is apt to 
be neglected, but if not cleaned properly 
the calf soon has the scours. We heard 
a dairyman only recently say he had no 
luck raising calves. He was using a 
feeder. We went to see his calves; 
found that he kept them in the base¬ 
ment. They were in filthy quarters, and 
in looking at the feeder found it half 
full of old milk, and the inside looked 
as if it had not been washed in three 
months. Calves require clean quarters 
and clean drinking vessels. A good 
dairyman once said, “Never feed a calf 
from a pail you would not be willing to 
drink from yourself.” 
aiLO Notes. —The past two or three 
Summers have been hard for making 
milk, and it requires good careful plan¬ 
ning to keep up an even flow and depend 
on ordinary methods. We find it much 
easier to make a uniform flow in the 
Winter under even conditions. We 
plan to build one or two more silos, so 
that no matter what the Summer is we 
shall be prepared for it. The best stave 
silo that we have seen, and an inexpen¬ 
sive one, is on the farm of C. B. Pom¬ 
eroy, Jr., Willimantic, Conn. It is made 
of 2 x 6 spruce planed but not beveled, 
and the material cost $19 per 1,000 feet. 
It is 20x16, and has a capacity of 80 tons. 
On opposite sides of the silo two of the 
staves are 6 x 6 . These two stick out from 
the silo, and the rods pass through them. 
The rods are simply %-inch bolts well 
washered, and cannot drop down. They 
are only half the circumference of silo, 
and no costly lugs are required. The 
silo is tight and the silage good, and the 
entire cost, painting, foundation, etc., 
was not over $1.50 per ton capacity. We 
opened one of our silos to-day and found 
about a foot of spoiled silage where 
usually we only find three or four inches. 
It was completely burned up, like fire- 
fanged manure. When we finished fill¬ 
ing the silos with our regular silage corn 
(we use Rural Thoroughbred) it would 
hold several loads more, so we put on top 
some sweet corn that had gone by silage 
state and was rather dry. We lost it. 
Had we put it down in the middle of 
silo, or given it plenty of water when 
filling, it would have come out all right 
as it has before. h. q. m. 
For the land’s sake, use Bowker’s Fer¬ 
tilizers. They enrich the earth.— Adv. 
Perfect Butter 
—the kind which brings the highest 
price in any market can only be made 
, horn perfect milk. All bad odors 
land flavors of animal, feed oi 
stable must be removed, 
THE PERFECTION 
Milk Cooler and Aerator 
will do It quickly, cheaply and perfectly. M»de in vari¬ 
ous sizes from 1 to 900 cows Send for prices and catalogue *of Fans 
tnddairy supplies. L. R. Lewls, Mfr., Boxia Cortland. N.Y- 
Aerated Milk 
because of its purity and long 
keeping qualities will make 
and hold trade for any man 
who sells it. The 
CHAMPION 
Milk Cooler and 
Aerator 
prepares it in the best form. 
I IMS u out all odors, germs of 
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Care”—mailed free. 
CHAMPION MILK COOLER CO., 
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Milk lieaiers’ Sappiies. 17 Squires SI., Cortland, N. Y. 
Save$ 10 per Cow 
EVERT YEAR OF USB. 
De Laval Cream Separators 
Prices, $50 to $800. 
“Alpha” and “Baby"styles. Send for Catalogue 
THE DE LAVAL SEPARATOR CO., 
Randolph and Canal Streets, I 74 Cortlandt Street, 
CHICAGO. I NEW YORK- 
CREAM 
SEPARATORS 
The REID is guaranteed In every 
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It Will Cost 
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IIS!1 to skim all your milk 
• for ten days with the 
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Another Knockout 'tSe DeLaval 
by the United States 
Lawton, Wis., Jan. 31 , 1901 . 
This is to certify that the Alpha DeLaval No. 2 and 
the United States No. 6 had a contest to prove the merits 
of the two at P. L. Place’s farm at Lawton, Wis. The 
Judges were appointed by Mr. P. L. Place and points to 
be considered were : 
First—Cleanness of .Skimming. 
Second—Durability and Workman¬ 
ship. 
Third—Easy Running. 
We, the undersigned, decide in 
favor of the United States. All 
three points having been given 
to the U. S. 
300 
Representatives Wanted in Unassigned Territory to Handle Our Goods. 
Catalogues and full particulars to be had for the asking. 
VERMONT FARM MACHINE CO., BELLOWS FALLS, VT. 
A. S. Barg, ) 
Peder Halvorsen, > Judges. 
Peder Pederson. ) 
Witnesses: 
Henry A. Hanson, R. L. Rasmuson, 
CarlChristopherson, M.H. 1Ian.son, 
A. H. Hanson, Geo, P. Grout, 
Martin Hansen, P. L. Place. 
Note the Fact that the United States won on every point, 
also that the U. S. was a $ 100.00 machine while the DeLaval was 
$ 125 . 00 , which proves again very conclusively the truth of our 
claim that the 
IMPROVED U. S. SEPARATOR IS THE BEST 
