1906. 
THE RURAL NEW-YORKER 
3i5 
THE PROBLEM OF BEEF SCRAPS. 
I wish Mr. Cosgrove would take up the 
subject of feeding meat to poultry. We have 
tried the beef scrap made by various con¬ 
cerns, and almost invariably the liberal use, 
by feeding in hoppers, is followed by bowel 
trouble. Much of the scrap we have tried has 
been a receptacle for pieces of wood and 
leather, old boot heels, bagging, etc. One 
of our friends had what she designated as the 
“shingle nail” brand, one trial of which she 
deemed sufficient. A short time ago we made 
up our minds that a power bone cutter would 
furnish us with stock which we could depend 
upon for freshness. We asked one of the 
prominent makers if his machine would cut 
the meat and bone just as it came from the 
butcher’s without the meat clogging the 
knives. The reply was written very frankly 
that it would not, or any other, and that we 
needed a meat cutter. When we wrote a 
poultry man who used a power cutter of an¬ 
other make guaranteed to do just this thing, 
he replied that it did clog unless run 
very slowly, and that it was more satisfac¬ 
tory to buy the bone and meat all cut, pro¬ 
vided you could obtain it fresh : that he had 
one lot that was excellent and another which 
was poor, from the same firm, and it chanced 
to be the same firm which had been furnish¬ 
ing us with scrap. It occurred to us that 
if they would send him a poor lot of fresh 
meat, they would also grind it into scrap, 
and that was the cause of the bowel diffi¬ 
culty. Now the experts in the poultry jour¬ 
nals tell us to feed “pure fresh scrap” and 
I would like to know where such an article 
can be obtained, or if you know of any mill 
which will really cut the meat and bone 
without clogging. The situation is so bad 
with us we are reducing the quantity of scrap 
as much as we dare to, and try to put info 
the mash an extra amount of feed flour to 
counteract the looseness, but if they work in 
affected meat and bones the stuff of course is 
unsafe to use. We had a lot of green bone 
and meat cut together without any unfavor¬ 
able results, but that can only be used in 
cold weather. f. c. c. 
Replying to F. C. C., I would say that 
he will find by reading my report for the 
month of February that my experience 
with feeding beef scrap in “hoppers” 
mixed with dry feed has been very sim¬ 
ilar to his. I can endorse all he says as 
to the varying quality of the beef scrap. 
Formerly I used animal meal mixed in 
the mash, and never noticed any ill effects, 
have bought some and shall try it again. 
I have never owned a green bone cutler; 
used to think I must have one, and wrote 
for circulars to the various makers, but 
a five minutes’ “grind” on one at a county 
fair convinced me that 1 needed to be 20 
years younger and at least 50 pounds big¬ 
ger to run one fast enough. There is a 
"beef scrap” sold under the name of “B. 
B. B.” (boiled beef and bone), which is 
guaranteed to be made from stock not 
over six hours old, that is, six hours since 
killed. I have never tried it. F. C. C. 
will please note what my report says about 
using charcoal. I have seen the condition 
of the droppings completely changed in 
three hours’ time by its use. Some breed¬ 
ers never use it, but I wouldn’t try to 
keep hens without it. geo. a. cosgrove. 
RATION FOR FATTENING LAMBS. 
In Mr. Van Alstyne’s article about feeding 
lambs in issue of January 6, first page, does 
he mean the grain feed to be a mixture of 
so many pounds of corn, oats, distillers’ 
grains, or a mixture of so many quarts of 
each? Would a mixture of three quarts of 
corn, one quart of oats, one quart of bran and ; 
one quart of brewers’ grains, with what hay 
they will eat up clean, make a good ration 
for fattening lambs? c. h. s. 
.Pavilion, N. Y. 
The ration referred to in the issue of 
January 6 was in quarts. Ordinarily it is 
wise to reckon a ration by pounds, as a 
quart of the different grains varies greatly. 
In this case my thought was in my own 
ration as it was measured out. An equal 
number of pounds of the protein grain 
would make too much bulk and too little 
of the fattening material for lambs. Again, 
it is never wise to feed an over-large 
amount of bran to sheep. There is a ten¬ 
dency for a calcareous deposit to form 
oil the urinal passage, sometimes stopping 
it entirely. I came across an instance a 
lew days ago where some ewes heavily 
fed on bran had died, and on examina¬ 
tion their kidneys were found over¬ 
charged, and the passage nearly shut. 
I he ration mentioned is a very good one. 
If there is added to it one-half pint of 
linseed meal per lamb it will be improved. 
adding both to its strength and digestibil¬ 
ity. If there is no succulent feed at hand 
this will be the more necessary. The 
granulated meal is much better for sheep 
than the fine ground. It costs no more, 
although many dealers do not keep it in 
stock. The sheep relish it much better, 
for the fine is sticky, and is inclined to 
blow into the nostrils. Let me again em¬ 
phasize the necessity of succulence for 
sheep, particularly those fed a heavy ra¬ 
tion. Recently I was in one of the coun¬ 
ties of this State where in a single town 
over 60 carloads of sheep were being fed. 
There was much complaint of death 
among the sheep. On inquiring I found 
that in only a few instances were roots 
or silage fed. I am very sure much of 
the trouble resulted from indigestion, 
much of which could have been prevented 
had the sheep had roots or silage. 
EDWARD VAN ALSTYNE. 
Bottling Milk. —Milk, to be properly bot¬ 
tled, should in my judgment be run through 
an aerator in which there is an agitator 
which is kept at work during the process of 
aeration. The aeration should be begun im¬ 
mediately after the milk is drawn from the 
cow, with as little exposure to the atmosphere 
as possible. The milk, in passing through the 
aerator, should be reduced to a temperature 
of at least 40 degrees Fahrenheit. 
c. A. WIETING. 
New York Commissioner of Agriculture. 
That “Banner” Hen Flock.—I send a re¬ 
port of my 60 Single Comb White Leghorns 
for February. They have laid 752 eggs— 
62 2-3 dozen in the 28 days. I sold 5 dozen 
of these at 35 cents per dozen, $1.75. The 
remainder, 57 2-3 dozen for 30 cents per 
dozen, or $17.30, making a total of $19.05. 
The food cost for the 60 hens and a half 
dozen cocks was about $5.25, leaving a profit 
of $13.80. During January the same hens 
laid 472 eggs, which sold for $14.15. The 
food cost about $5.70, leaving a profit of 
$8.45. During December the 60 laid 311 eggs, 
which sold for $10.37. The food cost about 
the same as in January, $5.70, leaving a 
profit of $4.67. The receipts from the 60 
from December 1 to March 1 were therefore 
$43.57. The cost of feed for the birds was 
$16.65, leaving a profit for three Winter 
months of $26.92. They are very vigorous 
hens. They are kept in an ordinary barn, 
and have plenty of fresh air. I feed them a 
mash once a day, and wheat, oats and corn 
for the remainder. They have clean, fresh 
water once or twice a day. f. w. r. 
Chester, N. J. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and 
“a square deal.” See guarantee, page IS. 
WOULD 
YOU DO IT? 
If you were sure that you could buy a per¬ 
fect calf food—one which would enable you to 
sell your milk and raise just as good, or bet¬ 
ter, calves without milk, would you do it? 
TRIANGLE 
CALF FOOD 
will do it. Calves can bo raised on prepared 
food, as well as babies. This one supplies 
to the calf every needed food element in just 
the right proportion. All sweet, entirely 
digestible and nutritious. No diarrhoea, 
scours, or llux—but rapid growth and 
healthy development. A Sample bag of Tri¬ 
angle Food will prove all. Write for free 
booklet describing the food. 
CHAPIN & COMPANY, 
^IIOO Morgan Bldg. Buffalo, N. Y ^ 
A LOST COW. fi 
That can never happen where the 
cows wear our patented 
Swiss Cow Beiis 
Made from finest quality of 8 wIm« 
Bell Metal, they are light but 
strong and lasting. Musical in tone. 
They add to the appearance of herd 
besides making thorn tame and trac- 
table. Strap with each. Sold direct In sets or singly to introduce. 
Wade jn 8 sizes. Circulars on Cow, Sheep and Turkey Bella Free. 
Bevin Bros* Mfg. Co.,East Hampton,Conn. 
KA DEXX 
IPt Cream Extractor 
Means less labor, more and 
better butter, larger profits, be¬ 
cause it 
Separates Glean. 
Has three times the separating 
power of other makes. Does 
not mix water with milk. 
Easier to clean and operate. 
No waste. Durable. Anti-rust 
throughout. Jesuits auaran- 
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dhy. »V e want good Agents. 
KA DEXX CREAM SEPARATOR CO 
30 KaDex* Bldg. ROCHESTER, N. r. 
“CHEAPEST ”*«» “BEST’ 
CREAM SEPAR ATORS 
More truly is the best the cheapest in the purchase of a cream 
separator than in the purchase of any other farm machine. The 
really cheap cream separator is the one which will perform your 
work in the most profitable and satisfactory manner, and last 
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upon durability, without considering quality of work, if it lasts 
but two years it is worth on y one-fifth of what the separator is 
that lasts ten years, and one-tenth of what the one is that lasts 
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admitted by every experienced user to do as near perfect work 
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the DE LAVAL has an average life of twenty years. The very 
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Randolph & Canal Sts., 
CHICAGO. 
1213 Filbert Street, 
PHILADELPHIA. 
9 & 11 Drumm St., 
SAN FRANCISCO. 
109-113 YOUVILLE 8Q. 
MONTREAL. 
General Offices: 
74 CORTLANDT STREET, 75 & ^OKONTO™^ 
YORK ^4"16 PRJNCF^SS STREET, 
WINNIPEG. 
CREAM SEPARATOR 
TWO MONTHS’ FREE TRIAL 
SI9.90 IS OUR PRICE FOR THIS 
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AT ABOUT ONE-FOURTH 
the prices 
charged b y 
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has greater capacity, skims closer, skims 
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IT IS SO EASY TO HANDLE tkat , b y following the 
■ ■ m v»v» lnm iv imiivkii simple printed mstruc- 
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anyone without previous experience can 
hi 
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OUR SEPARATOR WILL SKIM 1,000 
= POUNDS OF MILK PER HOUR = 
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mail, postpaid. Address, 
SEARS, ROEBUCK & CO., CHICAGO 
