1906 . 
THE RURAL NEW-YORKER 
7 23 
A CASE OF GARGET. 
I had a cow giving a good mess of milk. 
She slopped at once, and one quarter gave 
some lumpy stuff and (hen another till it 
occurred all around. The udder is swollen, 
and seems to be very sore. Is it garget? 
The trouble lias existed aliout five weeks, and 
I have kept the milk stripped out. What 
can I do? j. n. l. 
Cossayuna, N. Y. 
This is a case of garget. You can do 
nothing for this cow, if the udder has 
ceased to give good milk, that will re¬ 
deem it. You can reduce the swelling 
and inflammation very rapidly with appli¬ 
cations of vaseline or turpentine and lard, 
equal parts. When the trouble begins if 
you will give two tablespoonfuls of salt¬ 
peter a day for three days you may save 
a mild case. Give fifteen drops aconite 
tincture every two hours for six 
or eight hours, and then repeat the fol¬ 
lowing day if the fever continues. A 
dose of physic will aid in putting the sys¬ 
tem in order. It is almost impossible to 
cure a deep-seated case of garget without 
loss of the affected quarters. As 1 look at 
it garget is produced by about the same 
general causes that produce a “cold 1 ’ in 
the human kind, indigestion, overwork, 
a depleted system or any abnormal condi¬ 
tion that congests or clogs. To avert a 
cold keep a reserve of vitality. Do not 
overwork nor overeat; keep the bowels 
normal and a cold will never come. A 
cow that is giving a good flow is working 
hard, and she can as surely overwork as 
a man. _ h. e. c. 
SUGGESTED BY A JERSEY STUDY. 
A half day spent with the Jerseys at the 
Frank M. Hart farm in Lake Co., Ohio, 
was more than worth its cost. Tins is the 
home of King of St. Lambert’s King, now 
15 years old, and the sire of 45 tested 
daughters. This is a great record, and 
it is surely an education to study this 
prepotent vigorous animal. In his case lie 
dispels the theory that a bull must have 
age for best work. Mr. VanDeusen, the 
foreman, informs me that the old cows 
sired before he was one year old have 
been his best stock. He does not possess 
the type one usually finds decked with the 
blue at the fairs. Altogether too many 
bulls are awarded pri;;es whose anatomy 
has the smooth rounded corners, particu¬ 
larly the rounded backbone just back of 
the fore-shoulder. 1 have seen good cows 
with and without nearly all of the accept¬ 
ed necessary “points,” but 1 have never 
yet seen a persistent deep-milking genuine 
dairy cow that did not have a sharp, 
strong prominent backbone just back of 
the fore shoulder. They may without it 
milk for a while, but the feed will eventu¬ 
ally grow flesh on the back instead of in 
the pail. Old “King” could not possibly 
have sired a round-back cow. The old 
bull has no crest in his present condition, 
one could hardly conceive less beauty. 
1 he Island type is of course far more 
popular. They have finer lines and more 
symmetrical udders. Mr. Hart has pur¬ 
chased one of the best bulls on the island. 
In style and finish he is a compromise 
between the striking anatomy of old 
“King” and the round, smooth type so at¬ 
tractive to the eye. The young things 
resulting from this cross appear to have 
combined the beauty of the Island type 
with the strong business form of the 
homebred cows. Popular fancy has also 
demanded tile square meaty udder set 
close to the body, extending nearly to 
the navel. If breeders will take pains to 
breed out the unnecessary fleshy texture 
these udders will be, it seems to me, pre¬ 
ferable, but an udder that looks full after 
thc cow is milked is not desirable, as every 
experienced dairyman-knows. 1 feel quite 
sure if these fleshy udders in young things 
were milked out three times a day, aided 
by udder manipulation, the texture of the 
udder could be very much reduced. 
1 rof. Rice, of Cornell, has commenced 
an anatomical study with measurements 
"f hens having made large production to 
determine whether there may not be a 
comparative similarity in length and lo¬ 
cation of the bones. We have come to 
think that conformation depends upon 
flesh. I his is true in the beef animal, 
but not in the dairy cow. We may be 
able to cover up faults with fat, but we 
have not changed the natural working 
ability pf the animal. Boxing and paint¬ 
ing the cylinder docs not increase the 
horse power. Would it not be a valuable 
record if some experiment station would 
secure the carcass of great producers, 
both male and female, and begin a com¬ 
parative systematic measure of the bony 
structure? There may be work of this 
kind, but I am not aware of it. 
_H. E. COOK. 
THE POLLED DURHAM BREED. 
1 lie Polled Durham cattle, as they were 
first known, were grade Short-horns. 
Native mulley cows, showing the form, 
and having the characteristics of the 
Short-horn, were bred to recorded Short¬ 
horn bulls; the female progeny from this 
breeding, that were born hornless, were 
retained, and they in turn bred to other 
recorded Short-horn bulls, and so on for 
several generations, retaining for use only 
such animals as were born hornless. By 
mating a bull thus produced with pure 
Short-horn cows, or mating a female thus 
bred to a pure Short-horn bull, ani¬ 
mals were produced naturally horn¬ 
less, carrying in some instances as 
high a preentage of Short-horn blood 
as 98 7-16 per cent. Of course, every 
breeder was striving to produce nat¬ 
urally polled cattle carrying as high 
percentage of Short-horn blood as pos¬ 
sible, but theoretically, we could never get 
them pure. After some years of this kind 
of grading up, and when the polled fea¬ 
ture had become fixed to the extent that 
bulls had been bred, that when mated to 
polled or horn cows indiscriminately, their 
progeny would, in nine times out of 10. 
show the polled head, these cattle began 
to be popular with farmers. The men 
who were breeding cattle along this line 
formed an association and began regis¬ 
tering their cattle, giving them the name 
of Polled Durhams. As breeders were 
striving to get cattle hornless, with as 
much Short-horn blood as possible, their 
ideal being an animal showing the type 
and characteristics of a good Short¬ 
horn, a great deal of interest was mani¬ 
fested when it became known that a pure 
Short-horn cow up in Minnesota had 
dropped twin heifer calves, sired by a 
pure Short-horn bull, that were naturally 
polled. These were the first pure Short¬ 
horns naturally polled, used in breeding. 
These heifers were simply sports, but by 
breeding them to their half-brother, also 
pure Short-horn and polled, animals were 
produced hornless and eligible to record 
in the Short-horn Herd book. The de¬ 
scendants of these twin heifers, as well 
as the descendants of two bulls of differ¬ 
ent Short-horn families that were also 
sports, constitute the branch of the 
Polled Durhams that are known as Dou¬ 
ble Standard Polled Durhams, they being 
eligible to both the Short-horn and 
Polled Durham record. 
You ask, in what way do these cattle 
differ from ordinary Short-horns? I an¬ 
swer, in no way do they differ from Short¬ 
horns, because they are Short-horns, ex¬ 
cept that they are naturally polled. They 
are preferred by many farmers over the 
horned Short-horn, by reason of their 
polled heads. It is a distinct advantage 
in feeding cattle, or in shipping them, to 
have them polled. If it were not so, why 
would so large a per cent of cattle come 
to market that have been dishorned? It 
is more humane to breed off the horns 
than, to saw them off. It is only a matter 
of time and selection when the Polled 
Durham cattle will be able to hold their 
own m competition in the show yard with 
the best herds of horned Short-horns, and 
as they improve in quality, so do they in¬ 
crease m popularity with farmers. Every 
vear sees new names added to the list of 
Boiled Durham breeders from the ranks 
of the horned Short-horn breeders. The 
Short-horn breeder has onlv to place a 
Double Standard Polled Durham bull in 
lus herd of recorded Short-horn (horned) 
cows to breed Polled Durhams. They 
are the farmer’s cattle. Reforms never go 
backward. j. h. martz. 
Greenville, Ohio. • 
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