1905. 
THE RURAL NEW-YORKER 
8o3 
WORKING THE COW'S UDDER. 
I have always been interested in the 
question of milking, but perhaps never so 
much as now. I was quite severely scored 
two years ago in The R. N.-Y. for advis¬ 
ing against too rapid milking; that is, the 
hurrying kind where one tries to see how 
fast he can work. I do not object to a 
full, free drawing of the milk. But it is 
against that class of hurry which does 
not give time at the last to stop long 
enough for a complete emptying of the 
udder. Unless one has given the ques¬ 
tion some thought and study he will hard¬ 
ly think that the very small amount 
called strippings, if left, will make very 
much difference. About two years ago, 
Dr. Hegelund, a Danish veterinarian and 
teacher, published the so-called manipula¬ 
tion method. It attracted some attention 
at the time. I did not think it of very 
great importance at the time. It had 
seemed to me that if one milked all the 
milk there was in the udder, what was the 
use waiting any longer? After working 
under this system the past season I have 
changed my mind, and have come to the 
conclusion that the time spent in working 
out the very last drop by this working of 
the udder will have an effect in prolong¬ 
ing the period of full flow, provided, of 
course, the cow has full rations. There 
is a vast difference in cows; some will by 
the ordinary method give nearly every 
last drop without special effort. We are 
milking a cow now that was given up as 
a poor producer. The ordinary milking 
would leave a quart of milk in the udder. 
We have persistently worked the udder 
since she calved in March. Several 
times during the Summer she has shown 
a disposition to dry up, but just as per¬ 
sistently we have worked the udder. She 
is now giving 30 pounds a day, and bids 
fair to continue for some time to come. 
I wish others would make a trial and 
note results. In order to get value out 
of the experiment one should begin when 
the cow freshens, and keep it up for the 
full milking period* with full feed every 
day, and that to be of the very best. 
There is little use in wasting time on any 
milking experiment unless the feed is uni¬ 
form. What effect a protracted effort of 
this kind would have on the cow only re¬ 
peated trial would demonstrate. I do, 
however, have much confidence. Prof. 
Woll, of Wisconsin, found marked gains, 
as reported in Bulletin 96. The Penn¬ 
sylvania Station also, in Bulletin 113, re¬ 
ports observations there. I feel sure one 
needs to milk with the head as well as the 
hands if full pay is received for our high- 
priced feed, and also that a waste is daily 
taking place through indifferent milking. 
H. E. COOK. 
FRESH OR DRIED MEAT FOR HENS. 
One of our readers in New Jersey says 
that he can get fresh horse meat at about 
three-fourths of a cent a pound. lie has 
good conveniences for boiling the same. This 
meat is in good condition. He wants to 
know if at this price the horse meat is to 
be preferred to the prepared meat, such as 
the feed stores keep at about 2% cents a 
pound. We would like to have your opinion 
about it, and also what you think is the 
best way of feeding this boiled meat, either 
alone or mixed with potatoes and vegetables. 
I have used all kinds of meat, both raw 
and cooked, and decided to use nothing 
but best ground beef scraps. I am care¬ 
ful to get the best scraps; there is much 
poor material in the market, not fit for 
feed. 1 would not feed the horse meat 
if I could get it free of cost, as I do not 
believe the hens will do as well on it, as 
on best scraps, and I do not relish hand¬ 
ling it. I think the best way for anyone 
to decide this matter is by trial. 
New Hampshire. c. e. l. hayward. 
Without question laying hens or grow¬ 
ing stock need meat in some form to do 
their best. Strictly fresh meat either 
boiled or raw is preferable to the meats 
prepared in advance. If this man can 
get horse meat at price named and 
can manage to have it in a good, sweet 
condition; has means for preparing it, and 
has time he can spare for this purpose, it 
would be a good thing. Boil the meat, 
chop fine and with the liquid mix with 
ground grain and vegetables. Do not 
feed too much at a time. 
Pennsylvania. c. n. Reynolds. 
At three-fourths of a cent a pound, I 
would certainly prefer to feed the horse 
meat to the prepared meat. I am not par¬ 
ticular as to the kind of meat that I feed, 
or the way that I feed it, only the amount. 
I feed from two to 10 per cent of pre¬ 
pared meat, according to the age, range 
and season of the year; little when young, 
more when yarded, more in Winter than 
in Summer. I cannot raise birds, even 
on free range, so large and fine without 
some kind of meat as I can with it. I 
usually feed it in the mash. 
New York. earl l. cook. 
The inquirer is very fortunate to pro¬ 
cure fresh horse meat at three-fourths 
of a cent per pound. I pay three cents a 
pound for dried ground meat. I have 
never used horse meat but should judge 
it was equal to dried meat. I would ad¬ 
vise him not to use it too freely, as it is 
rather too stimulating. I have used the 
fresh ground bone and the dried meat 
more or less, then discontinue the use of 
it for a while, and never could see any 
difference in the yield of eggs. I use 
the meat mixed with cornmcal, wheat 
middlings and bran, using cold water in 
Summer and hot in Winter; also add 
boiled potatoes in Winter. 
New Jersey. a. johnson. 
Horse meat is an excellent meat food 
for fowls; it is nearly as good as beef. 
Feed it just as you would feed beef. 
Meat is steam cooked, kiln-dried, and 
then ground to a fine meal by powerful 
machinery. It isn’t going to pay to both¬ 
er with cooking, drying, and grinding it 
yourself for a dozen hens, if you have 
anything else to do; you use up a dol¬ 
lar’s worth of time in curing a few cents 
worth of meat meal. The same process 
applies to drying (evaporating) blood. It 
would require an expensive plant to do it 
to the best advantage, and you need to 
have a large supply to justify things for 
a big plant. The amount to feed is about 
one-quarter ounce of meat meal, or beef 
scraps, per day to each fowl on an aver¬ 
age. E. C. WAIN WRIGHT. 
The reader in New Jersey who can 
get fresh horse i leat at three-fourths of a 
cent a pound must live in a section where 
horses are more plentiful than they are 
in this vicinity. I have never had a 
chance to try horse meat as a poultry 
food, and would not care to use it unless 
I knew the animal was not badly dis¬ 
eased. However, we have fed beef with 
good results and fresh horse meat does 
not vary greatly from fresh beef. We 
would freeze this meat solid if weather 
was favorable (ours generally is from 
December 1 to April l) and put it through 
a bone-cutter, bones and all, and feed 
same as cut bone. If he boils it the best 
part, the bones, will be much harder to 
reduce and not nearly so palatable to the 
hens. In comparing this meat with the 
prepared meat foods, as animal meal and 
beef scraos, it is veil to remember that 
these prepared products are practically 
water-free, while fresh meat is over 50 
per cent water. The potential energy of 
beef scraps is nearly twice as great as of 
porterhouse steak, and the protein con¬ 
tent a trifle over three times as great, 
while the ash is 10 times greater. Ash 
is a very important factor in poultry feed¬ 
ing. If, however, he feeds the bones with 
the meat he will add very much to the 
ash content, and somewat increase the 
protein, but will slightly reduce the po¬ 
tential energy and greatly reduce the per¬ 
centage of water. If he can use both 
bone and meat, and get it in shape to feed 
at not too great an expense, I think it 
would prove profitable to feed. Other¬ 
wise I doubt if it would be as economical 
as beef scraps or animal meal. g. r. s. 
Saratoga Co., N. Y. 
The 
Scales 
Don 9 t 
Lie 
The weigh scales don’t lie. If you have given your fowls 
Dr. Hess Poultry Pan-a-ce-a regularly with the daily ration, 
there will be more pounds registered on the scale beam when 
you come to sell; there will be no disease in the flock, and the 
i poultry buyer will find eggs in the crate next morning. 
DR. HESS 
Poultry PAN-A-CE-A 
is the famous poultry tonic—formulated by Dr. Hess (M. D., D.V.S.). By the 
action of bitter tonics the medical authorities attest that the organs of 
digestion will extract more of the egg-making material from the food, as 
well as other nutrition which is applied to the manufacture of bone, muscle 
and feathers. Dr. Hess Poultry Pan-a-ce-a besides making hens lay, cures 
and prevents cholera, roup, indigestion, etc. It contains germicides that 
destroy the minute bacteria which produce so many fatal diseases. Re- >, 
member Dr. Hess Poultry Pan-a-ce-a bears the indorsement of leading f 
Poultry Associations in the United States and Canada, costs but a J 
penny a day for about 30 fowls, and is sol<l on a written guarantee. 
1 1-2 lbs. 125c., mall or express 40c. 
5 lbs. 60c. ; 12 lbs. $1.35 
25 lb. pall, $2.50 
Send 2 cents for Dr. Hess 48-page Poultry Book, free. 
Except in Canada 
>- and extreme 
West and South. 
Instant Louse Killer 
Kills Lice.; 
DR. HESS & CLARK, 
ASHLAND, OHIO. 
97 
Beware of “Cheap 
Cream Separators. 
There was never so much talk of “cheap” separators. It may 
well be said that the D£ LAVAL has its numerous imitators 
on the run, and that most of them are nearing the end of their 
race. All are offering cut after cut in prices, and making most 
desperate efforts to unload machines at any cost. 
Of course you want a cheap separator. But be sure you know 
what cheapness means. It means more in a separator than in 
anything else because the use of a poor machine means WASTE 
every time milk is put through it. 
Don’t lose sight of the importance of CAPACITY, and re¬ 
member always that in proportion to actual capacity, the D E 
LAVAL is the cheapest separator made. In addition it 
SAVES its cost while others WASTE theirs, and it will last 
TEN TIMES as long. 
Remember too that you have got to have new wearing parts 
for a separator, frequently for a poor one, and that most so- 
called “cheap” machines now offered will be off the market in 
a year or two. Then your “cheap” machine must go straight 
to the “junk heap.” 
There was never a better time than now to buy a good sepa¬ 
rator. as with the season of high butter prices ahead it will half 
save its cost in otherwise wasted butter-fat before Spring. But 
don't be tempted to buy one of the “paste diamond” class that 
will soon be worth no more than its weight in scrap-iron, and 
will have WASTED instead of SAVED its cost while you did 
use it. 
The best is more truly the cheapest in cream separators than 
in anything else. Send today for catalogue and name of near¬ 
est local agent. 
The De Laval Separator Co. 
Randolph & Canal Sts., 
CHICAGO. 
1213 Filbert Street, 
PHILADELPHIA. 
9 & I I Drumm St.. 
SAN FRANCISCO. 
General Offices: 
74 CORTLANDT STREET, 
NEW YORK. 
121 youville Square, 
MONTREAL. 
75 & 77 York Street, 
TORONTO. 
248 McDermot Avenue, 
WINNIPEG. 
SILOS 
Steel Frame, round, 
Built once for all. Best 
preservers,most durable, 
. ^ . „ . _ models of convenience, 
cheapest in the end. We want agents. Special terms 
to granges and farmers’ clubs. INTERNATIONAL 
SILO COMPANY, Box 52, Jefferson, Ohio. 
FREE STORY interest to every farmer and his 
1 " i family, also our complete catalogue 
of Simplicity Gasoline Engines will he sent abso 
lutely Free to everyone who will write for it. See oui 
large advertisement in December 2 issue of this paper 
Write to day. Western Malleable & Grey Iron 
Mfg, Co., 16 Chase Street, Milwaukee, Wis. 
PITLESS 
SCALES 
What you lose in one year would pay for a set of KNOD1G SCAI FS ,i„„ i ,. ---- 
life. $50.00 clear saving on the price, and no pit to ’dig or wall or fill* whh water* ci? S tl ? a t combine perfect accuracy ana long 
high. Just one pair needed for your lifetime. Sit down and^fiAui^ouf the t° P ° f Srrou .r d ’ 0nly eightlnches 
for catalogue, prices and all particulars. * nd * ° U ‘ lhe ,0 * 5 4,ld g * ,n ior y our * elf - Then write us 
NATIONAL PITLESS SCALE COMPANY, 2107 Wyandotte St., KANSAS CITY, MISSOURI. 
»»s 
