382 
THE RURAL NEW-YORKER. 
May 25 
Live Stock and Dairy 
THE BREEDER’S WAYSIDE. 
like a door, swings up against her and 
fastens so that she is crowded up tight 
Pasture with Rape. 
1. I am thinking o£ sowing rape in corn 
at last plowing about July 4, cutting the 
corn off for fodder, then pasturing the 
rape. Will the rape make a good Fall pas¬ 
ture for cows? Is there anything better 
to plant in cornfield for Fall pasture for 
dairy cows? Can corn be cut late enough 
for fodder and not diminish the quality 
or quantity of corn? 2. Do you know of 
any solution in which to dip eggs to keep 
them fertile from late Summer until 
Winter? d. s. 
Savoy, Ill. 
1. Rape is a plant with a very succu¬ 
lent leaf, and with a rather strong flavor 
of the turnip or cabbage type. Conse¬ 
quently it is not recommended for dairy 
cows, neither do I know of its having 
been used in this capacity. Further¬ 
more, unless fed with extreme caution, 
hoven or bloat would be likely to occur. 
So I would not recommend this plant for 
dairy cattle. The desire seems to be to 
secure a late Fall pasture. If rye were 
sown late in August or early in Septem¬ 
ber this result might be secured, and fair 
grazing be available in late October and 
November on fertile Illinois land. Then 
this same land could be pastured some 
the following Spring. Dairy cows being 
milked, however, should only be pas¬ 
tured on rye for a few hours (two or 
three) ri(jht after mUkiiifi, and not all 
day, otherwise the milk will have an un¬ 
desirable flavor from the rye. Rye can 
be safely pastured if the cows are turn¬ 
ed on as above specified. Corn in cen¬ 
tral Illinois should be suitable for soil¬ 
ing purposes till late in September with¬ 
out serious fear of frost. Then rye could 
follow this. Corn produces a most ex¬ 
cellent soiling crop, and rye could be 
drilled into that part of a field from 
which the corn had been cut off, and 
thus the green food be well carried into 
the Fall. 
2. The fertility of eggs cannot be main¬ 
tained for any extended period of time. 
The egg, however, may be kept fairly 
fresh by placing in lime solution or 
painting it over with hot paraflin, but 
this has no special application to the 
matter of fertility. c. s. plumb. 
Thai Kicking Cow. 
I am much interested in your state¬ 
ments about the kicker. 1 won’t be sur¬ 
prised if your pet theories are jarred a 
bit when old Jersey’s heifers come to 
pail. One favorite with me is a breech¬ 
ing to prevent the cow from backing, a 
strong hame strap twice around ankle 
with chain out behind low down. Cow 
can kick at will, and cannot hurt you 
but does jar herself. e. l. s. 
Barnstable Co., Mass. 
As to that kicking Julia, never sell a 
cow because she is a kicker. When 
about 12 years old I took my first lessons 
in milking, and the cow that I then tried 
to milk would kick me clear across the 
stable. I never succeeded in doing much 
with that cow, but since that time I have 
milked many kickers and owned several, 
and I say if the cow is in all other re¬ 
spects a good animal I would not dispose 
of her because she would kick. e. h. 
Plymouth Co., Mass. 
The Hope Farm man tells us of a cow 
he has that is a confirmed kicker, and 
says it is his intention to have her made 
into beef because of that bad habit. My 
neighbor remarks that a kicker can be 
milked with comparative ease by put¬ 
ting her in a stanchion and laying some 
stout poles alongside of her, and milk¬ 
ing through the bars. If she kicks then 
“she hurts nobody and nothin’ but her 
own self,’’ and if not too confirmed in 
her evil way may be cured by this 
method. J- y. p. 
R. N.-Y.—We have a plan like this for 
mi-Jking Juli^. A stg^t fr^me, hin|?e(i 
and cannot make a long kick. 
I would like to suggest another cure 
for the Hope Farm man’s kicking cow. 
I think I could milk her. I would get a 
small pail with a funnel-shaped cover 
with a small hole in center for the milk 
to pass through, and a chair high enough 
so that the cow could not turn toward 
me and tip me over; I would hitch her 
in stanchions near the wall, so that I 
could stand her alongside of the wall, 
put a halter on and hitch it in front so 
she could not go forth or back. I would 
sit down with my leg in front of the 
cow’s leg, the nearer the top the better, 
and under far enough so that she 
couldn’t kick by; lean against the cow 
and if she tries to kick with the oppo¬ 
site foot give her a little push. If she 
tries to kick with foot next to you raise 
your knee as high as possible and hold 
her leg back. I have milked heifers this 
way that had never been milked before, 
and when the teats were covered with 
sores. I would keep the teats covered 
with vaseline. I think it makes the 
teats tender to let the calves suck. There 
is nothing that will make her give up so 
quick as to find that you can hold her by 
main force. e. 
Montpelier, Vt. 
What Wakes the Cream Bitter? 
For six years I have made good butter, 
so that those who bought it preferred it 
to creamery, but for some reason I cannot 
do it now. Some of the time I have had 
one cow (a good one), sometimes two. 
Along in the early Winter the milk, or 
rather cream, began to be bitter (only one 
cow then), but the milk was perfectly 
good. I had for all those six years let 
milk stand 48 hours before skimming, but 
for some :time now have iet it stand but 
3G hours, though I cannot see that it makes 
any difference. 1 churn twice a week, 
wash in three or four waters, or until 
clear of buttermilk; salt, work, let stand 
a few hours, then w'ork again, and put in 
pound prints. I churn but twice a week, 
as that is as often as I can go to market. 
The cow has good Alfaifa for hay, and 
has always had bran once a day until 
within a month, 1 changed that to corn- 
meal, thinking that might make a differ¬ 
ence, but it does not. She eats well, seems 
well, although she does not chew as much 
as the young heifers do. She has good 
water to drink. As I said, the cream is 
bitter, not bad. Sometimes I do not detect 
any bitter taste, but the butter is not 
really good, and in a day or two is strong. 
If 1 had not made good butter ail these 
years, and done exactly as I am doing 
now in every particuiar, I shouid think 1 
did not know how. The milk is kept in the 
same place and treated all the way through 
as it always has been. The cow has been 
giving milk since last June; wiil be fresh 
next August. Two months ago a heifer 
calved and now I have her milk, but it is 
no better. I am particular to have every¬ 
thing clean; never use the milk pans for 
anything else, and I cannot imagine what 
the trouble is. h. t. 
Mesa, Col. 
From the statement given I should say 
the trouble is a bacteriological one. 
There are species of bacteria that cause 
a bitter taste in milk and cream as a 
result of the decomposition of the case¬ 
in. These bacteria produce endospores; 
that is, they take on a form that is very 
resistant to changes detrimental to the 
life of the germ. Hence, they are not 
easily killed by heat; in fact, they are 
often found in boiled milk, the boiling 
having killed the lactic acid germs, and 
left the conditions favorable for the 
troublesome forms. Your utensils or 
dairy room may have become seeded in 
some way with the bacteria that cause 
bitter flavors. If this is so, they are 
probably present in considerable num¬ 
bers even in the dust of the room. Your 
dairy being small, you probably do not 
have access to live steam to sterilize 
your utensils, and no matter how care¬ 
fully you may clean a»4 scour, it |s 
almost impossible to kill all bacteria 
without sterilization. If, as I have sup¬ 
posed, live steam is not available, sub¬ 
merge all utensils in boiling water and 
keep the water boiling for half an hour, 
then put them in the sun and repeat in 
eight or 10 hours. Be sure that no pans, 
cans or pails are overlooked, and keep 
it up for two or three days. It is per¬ 
haps unnecessary to add that care 
should be taken to keep all dust out of 
the milk and cream. If this does not 
remedy the trouble I should recommend 
you to correspond with your State Ex¬ 
periment Station at Fort Collins. 
J. A. F. 
Seeding Alfalfa. 
My experience and the general experi¬ 
ence of the farmers of Onondaga County 
does not agree with Prof. Voorhees on 
the amount or seed required to seed an 
acre. We find 10 pounds enough, and 
several have succeeded with less. 'The 
larger amount makes the plants so thick 
that they do not get sufficient root to 
prevent heaving the first Winter. If 10 
pounds fail 30 certainly would on the 
same ground. Canada experimental 
farms have made a thorough test on 
plots with different amounts of seed per 
acre. The growth of top and roots was 
weighed carefully. They found that 
amount gave the best results. A varia¬ 
tion either way from that amount re¬ 
sulted in a diminished yield, 14 pounds 
not yielding more than seven pounds. 
He claims its main value is as a forage 
for soiling. Fifteen years’ experience 
has taught us its greatest value is foi 
hay. It is becoming quite a general 
practice here to sow four quarts of Tim¬ 
othy with the 10 pounds of Alfalfa. This 
helps in curing, as the Timothy dries 
quickly and helps to prevent molding. 
The quality of hay, especially for 
horses, is netter than the best Timothy; 
horses and cattle will thrive on this hay 
with half of the grain required with 
Timothy hay. ciias. mills. 
Onondaga Co., N. Y. 
Rooting Hogs.—To prevent hogs rooting 
I use the large ring that goes through the 
nose, one end inserted in an eye at the 
other end, and have no trouble. With 
plenty of charcoal or cinders kept by the 
hogs they will have little tendency to root. 
These furnish the roughness that the hogs 
get by rooting. Some breeders divide the 
snout with a knife cutting straight down 
for an inch or through the rooting tuft; 
this is very effective. I would advise your 
readers to use plenty of charcoal or cinders 
from railroad or some factory; they will 
not only prevent rooting but will aid di¬ 
gestion. F. F. MOORE. 
Rochester, I nd. 
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Breeders’ Directory 
Two Grandsons of Exile, sire of 86 
tested cows. Solid Color, one and three months old. 
Handsome. A. HERB, U. D. No. 4, Lancaster, Pa. 
HIGH-CLASS 
Registered Jersey Cattle. 
BOBT. F, SHANNON, Pittsburg, Pa. 
T'CIYC'CV llfTT T C— Have on hand a 
cldxOlD I DKJ few selected Re¬ 
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Clelflieda OOI Jias bullculf sired by Belvldere 
IOCD. B. C. a. Is due next month. 
AlTlBriCa I9D Bred to Belvldere 318. 
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FOR SALE 
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BULL CALVES. Well marked 
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