1906. 
THE RURAL NEW-YORKER 
467 
HINTS ON CALF RAISING. 
J. S. C.’s query, page 418, causes me to 
recount my experiences in calf raising 
practically without milk, as I, too, sell 
my milk at retail. It is true and an un¬ 
disputed fact that if a milk maker wants 
a cow that suits him he must either raise 
her or pay very well indeed for her, while 
the chances of raising a good cow from a 
good cow are better than the chances of 
buying a good cow in the open markets. 
Don’t mistake a nice calf for a good calf. 
I procured a purebred bull, Holstein, to 
cross on my grade Jersey, native, and 
grade Holstein cows. Some of the choic¬ 
est calves from some of the choicest cows 
seemed to me, looking at them in future 
perspective, to cry for life. I saved them, 
bought no calf foods of any kinds, fed 
them no condiments save salt, and T am 
raising some nice heifers. One of my 
calves does not know what milk it, and 
she is the largest one of the lot. I let them 
suck the cow for two weeks, and after 
that period is passed feed them sweet 
milk in diminished quantity, tapering off 
at the end of the third week to sweet 
skim-milk and water. Meanwhile, from her 
earliest infancy, she has had access to 
fresh clean wheat bran and a handful of 
the sweetest hay on the farm. That which 
is not eaten is removed and fresh put in, 
but only in small quantities. It is sur¬ 
prising how soon a calf with mettle will 
begin to eat bran and pick a little hay. 
The calf may shrink in flesh, but see to 
it that her abdomen does increase in size 
and that her eyes remain bright. Now, 
don’t take it for granted that the calf is 
not lousy, but look and look sharp and if 
any doubt remains apply the insect pow¬ 
der, not sparingly but prodigally. Lastly, 
use your best judgment, and make haste 
slowly. The barn in the daytime at least 
with the windows .darkened is just the 
place for the little cow. M. l. 
Cairo. N, Y. 
I am in the milk business, producing 
about 200 quarts per day for the Roches¬ 
ter market. This is the beginning of my 
seventh year farming. I gave up a rail¬ 
road position to take up farming. On 
page 418 J. S. C. asks about feeding 
calves. I will give some of my experi¬ 
ence. As a boy I used often to visit the 
noted Holstein herd of the late T. G. Yeo¬ 
mans, and I noticed that he never pas¬ 
tured his calves, but always kept them in 
roomy, well-bedded stalls with yards for 
exercise. I always keep my calves in a 
box stall, and during fly time darken it a 
little; every few days turn them out 
where they can get exercise and get to 
the dirt. I never feed very much milk, 
about five pounds twice a day, and only 
for four to eight weeks. I can generally 
get my calves to eat grain at from two 
to three weeks of age, and feed wheat 
bran and old process oil meal with silage 
if I have it, and clover or Alfalfa hay. 
With this handling my calves at one ygar 
are as large as many two-year-olds. 
New York. c. R. s. 
HOMEMADE OR HOME TRADE 
CHEESE. 
There is in every market a limited de¬ 
mand, at least, for a softer and milder- 
flavored cheese than that which is afforded 
by the CteHdar or export type. This 
demand is met by the stirred-curd, or as 
locally known, farm dairy cheese. To 
make this cheese to the best advantage, 
and with the best results, it is not desir¬ 
able to have a large quantity of milk— 
several small dairies or one large one 
answering the purpose best—because the 
curd of this cheese requires such frequent 
stirring that the cheesemakcr cannot give 
with a large quantity of milk the careful 
attention to details so essential to the full¬ 
est success. Its manufacture on a larger 
scale is not, however, impossible, but ow- 
>ng to the enhanced cost of the product 
due to the employment of additional help 
its manufacture is not practicable. The 
manufacture of this type of cheese, in my 
opinion, is the best solution of the milk 
problem, particularly as it pertains to the 
dairymen who is interested in the manu¬ 
facture of a fine product and who has, or 
can provide, the necessary equipment, in¬ 
cluding the skilled cheesemaker; for it 
enables him to conserve the fertility of his 
farm, as the by-products of his cheese af¬ 
ford the very cheapest and most eco¬ 
nomical food for raising calves and feed¬ 
ing hogs, while at the same time it min¬ 
imizes the expense for horse feed and the 
general wear of harnesses and wagons 
that would naturally result were the milk 
carried to a factory. Moreover, it gives 
the farmer a certain conscious realization 
of a work well done that is uplifting in 
its effects. 
An important consideration in the man¬ 
ufacture of this cheese from the viewpoint 
of the farmer manufacturer is the larger 
amount of cheese made from a given 
amount of milk over that produced from 
an equal quantity by the Cheddar pro¬ 
cess, the aim being to retain as much 
water as possible without having it appear 
asr free water in the cheese. The writer 
can cite cases in mixed herds of gradp 
cows where but 6]/ 2 to seven pounds of 
milk during certain parts of the season 
weie used to make one pound of cheese. 
# because of the larger amount of water 
it contains,” says Prof. Wing, “this kind 
of cheese is profitable to the producer 
of the milk and to the manufacturer, and 
when properly made and carefully cured, 
it may be of excellent quality, mild, 
creamy and soft.” I he whey from the 
ordinary cheese factory using the Cheddar 
process of manufacture is usually not of 
good value. So much lactic fermentation 
is required that the feeding value of the 
whey is greatly affected. With home 
trade cheese, however, the whey can be 
fed to calves and hogs when sweet, and 
its value then is equal, or superior, to sep¬ 
arator milk. Instances are known where 
hogs fed on this whey and given all they 
could drink have -fattened apparently as 
well as though fed on cornmeal. In fact, 
this sweet whey, when fed with meal, 
forms an ideal food for fattening hogs, and 
it is the most practical food for raising 
calves yet discovered, separator milk not 
excepted. 
While requiring more than an ordinary 
degree of skill in its manufacture, this 
cheese, when uniform in quality, will find 
a growing local demand that will be sat¬ 
isfied with nothing else. It will command 
the highest market price, and, when the 
dairymen has achieved a reputation for 
skill and cleanliness in all the operations 
pertaining to the care of his milk, it may 
bring one or two cents more per pound 
than the best Cheddar cheese. For nearly 
a decade this cheese has been manufac¬ 
tured upon the Baum Farm and along 
in the sixties and for many years before 
the Civil War my father had the well- 
earned reputation of making a homemade 
cheese which was not excelled. Possess¬ 
ing that rare skill that comes only to one 
of long experience in a particular work, 
he was able to adapt his methods to sat¬ 
isfy home consumption or to meet th? 
demands of the export trade. 
Herkimer Co., N. Y. horatio p. baum. 
Are Farmers Responsible? —The com¬ 
munication signed "A. M. R.” on page 309, 
interests me for many reasons. Complaints 
arc made by Connecticut farmers against 
the running of automobiles on our roads, 
if the law allows automobilists to run their 
machines at the speed of 20 miles an hour 
—who is to blame for it? If farmers have 
to fatten deer on vegetables and grass so 
that a few rich sporting men may have the 
fun of shooting them, who is to blame for 
it? If the State of Connecticut is* corpora¬ 
tion ridden and the State Legislature has 
wrested from the towns the original ideal 
form of town government—who is to blame 
for it? The farmer has the power within 
his own hands, and lie should either use it 
for the benefit of all, or stop complaining 
against our “unjust laws.” Attend some 
of the town meetings held throughout Con¬ 
necticut and you will know that a majority 
of the farmers have no business complaining 
against our laws that favor the rich anil 
deprive farmers of what thev call their 
rights. Fourth-rate town politicians, who 
have been feeding out of the public cribs 
for years, run the farmers. The farmer 
bites on the same old hook, at the same old 
bait, and then grumbles because lie gets 
caught. Mr. Everett’s talk about (lie farmers 
being the “Third Power” is all bosh. The 
farmers are so powerful they push everything 
and every other body ahead of them and 
as in the past, come iu last on everything 
worth having. D s 
DE LAVAL 
CREAM SEPARATORS 
Save $ 10.- to $ 15.- Per Cow 
Every Year of Use 
Over All Gravity and Dilution Systems 
And At Least $ 5.- Per Cow 
Every Year of Use 
Over All Other Cream Separators 
While They Last 
From Two to Ten Times Longer 
Than Any Other Machine. 
Catalogue and any desired particulars 
to be had for the asking. 
The De Laval Separator Co. 
Ranoolph U Canal Sts.. 
CHICAGO. 
1213 Filbert Street, 
PHILADELPHIA. 
O & I I Drumm St., 
SAN FRANCISCO. 
109-113 YOUVILLE SQ. 
MONTREAL. 
General Offices: 
74 CORTLANDT STREET, 75 & 7 TOHONTO TREET ’ 
NEW YORK. 
14-16 PRINCESS STREET, 
WINNIPEG. 
Tuttle’s Elixir 
Our old $100 offer always good for fail¬ 
ure to cure, when cure is possible, any 
case of splint, curb, colic, thrush, etc. 
•'Veterinary Experience, 1 * the horse¬ 
man's infallible guide. Valued every¬ 
where. A copy mailed free. Write 
for it. 
Tuttle's Elixir Co., 
3 0Beverly St., Boston, Mill, 
CANADIAN BRANCH: 
32 St Gabriel Street, Montreal, QuobflC. 
THE ■■■i 
r .:7: ANIMATES* 
- FRIEND 
Kills every fly It 
strikes, when eitherof 
our patent sprayers is used 
keeps off the rest. The origi 
nal stock protector, absolute 
ly harmless toman or beast 
Cures all sores, prevents con¬ 
tagious diseases; used by 
same dairymen since 1885, 
^because it protects cows in 
pasture from all insect pests 
longer than any imitation. 
Half cent's worth saves 3 quarts milk and much flesh. 
No lice In poultry Iioumc or any place it is sprayed. 11 
dealer hasn't Shoo-Fly (made in Philadelphia) send $1 
for Improved 3-tube Sprayer and enough Slioo-P'LY to 
protect 200 cows. Name express office. # 1 returned if 
cows not protected. Free Booklet describes Compressed 
Air Sprayer—sprays 50 cows in a few minutes. 
Shoo-Fl.v Mfg. Co., 1018 Fairmount Ave_., Philadelphia 
EXCELSIOR SWINE STANCHION. 
Warranted the Best • 
30 Days Trial. 
Unlike all others. Stationary whon 
Open. Noiseless. 
Tlie Wasson Stanchion Co. 
Box 60, Cuba, N.Y. 
THICK, SWOLLEN GLANDS 
that make a horse Wheeze, 
have T li i c k Wind or 
Choke-down, can be re¬ 
moved. with 
ABSORBINE 
or any Ilnnch or Swelling 
caused by strain or inliam- 
niation. No blister. No 
hair gone and horse kept 
at work. #'J.OO per bottle, 
delivered, liook :i-I! free. ABSORBINE, ,TR., for 
mankind, #1.00 delivered. Cures Goitre, Tumors, 
Varicose Veins, Etc. Book free. Made only by 
W. F.Y0UNG, P.D.F., 88 Monmouth St, Soringfield.Mass. 
“SAVE-THE-HORSE” SPAVIN CURE 
Trade Mark cures these 
Permanently Cures Splint, Wind- 
puff, Shoe Boil, Injured Tendon*^ 
and all Lamonm. No scar or loss 
of hair. Horse works as usual. 
tfPa bottle, with written binding 
V guarantee or contract. Send 
for copy, booklet and letters S PWI , R,ngbo«C .CuS 9 Thomm 
from business men and trainers —— - —* 
on every kind of case. All Dealers or Express paid. 
Troy Chemical Co., Binghamton,N. Y. 
LABEL 
Stamped with your 
name or address, also 
numbers. The best 
mark for all live stock 
i save loss or confusion. 
Sample. Free, Agents Wanted. 
C. H. DANA, 74 Main St., 
West Lebanon, N. H, 
Washed In 1 minute 
Count the pieces — notice the dif¬ 
ference— and you’ll understand why the 
one who has to do the cleaning prefers the 
simple Sharpies Tubular. 
There are other advantages just as much 
in favor of the Tubular. Write today for 
catalog V-153—it tells you all about the gain, 
use, and choice of a separator. 
The Sharpies Separator Co. 
West Chester, Pa. 
Toronto, Can. Chicago, III. 
A Big Difference 
One Minute’s Washing as compared to 
at least fifteen. Wouldn't you like to save 
at least fourteen minutes twice a day? 
One minute with a cloth and brush cleans 
the absolutely simple Sharpies Dairy Tubular 
Cream Separator bowl shown in the upper 
picture. It takes fifteen minutes to half an hour 
with a cloth and something to dig out dents, 
grooves, corners and holes to clean other 
bowls—one of which is shown in lower picture. 
Washed in 15 to 30 mlnntes 
