1909 . 
310 
THE RURAL NEW-YOKKER 
GETTING RID OF CATTLE LICE. 
Please tell me how to rid cattle of lice. 
Ithaca, N. Y. s. G. 
We find that cattle that are kept 
reasonably clean in the stable and turned 
loose every day are able to rid 
themselves of lice except on those parts 
of the body which the tongue cannot 
reach. A strong infusion made by steep¬ 
ing tobacco leaves or stems may be 
used or nearly any of the advertised 
mixtures will be found effective. We 
have used the following mixture with 
success: One tablespoonful of creolin 
in a quart of strong warm soapsuds. 
Whatever substance is used should be 
applied several times at intervals of 
three or four days. The nits will es¬ 
cape and must be dealt with as they 
hatch out. Thorough and repeated ap¬ 
plications are the secrets of ridding 
cattle of these pests. c. s. M. 
can be purchased from dairy supply 
stores; or if this cannot be had con¬ 
veniently, a little good buttermilk may 
be used instead. Hold at 70 degrees for 
24 hours when it should have a pro¬ 
nounced acid taste and be ready to 
churn. If it will not come when 
churned at 60 degrees try a little higher 
temperature. c. s. m. 
A SMALL BATCH OF BUTTER. 
On reading my R. N.-Y. last night 
I came across the letter of H. M. T., 
Spring Lake Beach, N. J., telling of 
making butter in a fruit jar. It made 
my wrists ache from sympathy, and I 
decided to write and tell you an easier 
way. The only articles needed are a 
bowl or sap bucket, a Dover egg beater 
(mine is hotel size), and a wooden 
spoon. By putting the sap bucket in 
a dish of warm water and stirring 
the cream it may be warmed to the 
proper temperature. Then take the egg 
beater and beat the cream till the but¬ 
ter comes. When it begins to stick to 
the egg beater take the wooden spoon 
and finish beating it and gathering it 
together. Pour off the buttermilk and 
wash it in the sap bucket, using the 
spoon to separate it and press out the 
buttermilk. When it is washed -it can be 
salted in the butterbowl. I have churned 
as little as a quarter of a pound and 
as much as six pounds in this way. If 
the cream it properly ripened and 
warmed it will take only a few minutes, 
and there is no weight and strain on 
the wrists, and no heavy churn to wash. 
Of course, if there is a very small 
amount of cream the dish should be 
small, so as to get a better effect from 
the egg beater, but it should be high 
enough to keep the cream from spat¬ 
tering out. MRS. S. R. 
Ashville, N. Y. 
TROUBLE IN CHURNING; BITTER CREAM 
I have been having lots of trouble lately 
In getting my butter to come. I keep the 
cream in as good condition as I always 
have and never had any trouble until 
about a month ago. It thickens up the 
same as it always has and does not get 
any further than almost ready to break. 
It also gets foamy. I chum at about GO 
degrees, and churn when the cream is about 
the same ripeness as I always have done. 
I have only one cow and feed Timothy 
hay, mixed with clover and no grain, I used 
to feed corn fodder but have none this 
Winter. The cow was fresh October 6, 
and seems to be in good health. Is it 
possible my trouble is due to feeding hay 
alone? I never had any trouble before. 
Does Hungarian make a cow's milk bitter? 
My cream is very bitter, but 1 am not 
feeding any Hungarian. a. a. h. 
Massachusetts. 
Try the effect of a little grain in 
your feeding ration. Two pounds each 
of bran and cornmeal, or about four 
pounds of wheat middlings or ground 
oats, would be all rmht. If the grain 
has no effect on the churning quality 
of the cream, it will certainly be ap¬ 
preciated by the cow, and she will (if 
a good dairy animal) pay for it in the 
long run. She should also have access 
to salt every day or two. The bitter 
taste in the cream may be prevented by 
heating it up to 160 degrees while still 
sweet, stirring and holding at that 
temperature for about 20 minutes, then 
quickly cooling it down to 70 degrees. 
Then add a little lactic ferment, which 
FEEDING VALUE OF STRAW. 
I am extra long on oat straw and chaff, 
and short on hay. Which is the best way 
to feed straw? My cows don’t eat it. 
Does straw feeding make the milk bitter? 
I have been told it docs. Would it pay 
to have straw and hay cut together? I 
have no feed cutter. IIow much can we afford 
to pay for skim-milk if pork is worth .$<>.50 
per 10Q pounds dressed? t. f. v. 
Hall’s Corners, Wis. 
Straw contains 1.6 per cent of diges¬ 
tible protein, 41. 4 of carbohydrates, .7 of 
fat and 51 of crude fiber. Hence it must 
be apparent that the cow cannot get 
very much of the important element 
protein, out of it. If it is fed as rough- 
age there must be some concentrated 
food, like linseed meal, fed with it, 
to give the cow the food elements she 
must have to keep her in condition 
and provide the constituents in her 
milk. Filling a cow and feeding one, 
are often two distinct things. To cut 
the straw and mix it with the hay 
would probably induce the stock to eat 
more of it, but the straw would afford 
no more nutrition so fed. As a rule, 
cutting coarse fodder, except corn¬ 
stalks, will not pay for the extra labor. 
I have found malt sprouts to help 
out, when coarse fodder was scarce. 
When wet they will swell up, and help 
to make bulk. They are rch in pro¬ 
tein and ash. Straw is constipating; 
if a quart a day of cheap molasses is 
thinned with water, and put on 
the feed, it will help the diges¬ 
tion, and is practically all assim¬ 
ilated with little effort on the animal’s 
part, thus counteracting the effect of 
the straw. It is true that straw will 
often make the milk or butter bitter, 
particularly if there are ragweeds in it. 
My observation has been that straw- 
fed cattle usually come out poor in 
the Spring, and are not likely to make 
much of a milk record. In the long 
run. an increased expenditure for good 
food, when such is lacking, will mean 
more profit in the end, rather than to 
fill with some poor stuff like straw, to 
save a little outlay, at the expense of 
the animal’s flesh and milk product. 
How much skim-milk is worth for 
pigs depends as much on the price of 
other foods as on the price of pork. 
The age and character of the pig will 
also be a controlling factor. When 
wheat middlings are worth, as now, $28 
to $.30 a ton, skim-milk is worth much 
more than if they are worth only $18 or 
$20. It is also worth much more—prob¬ 
ably one-third—to a pig from six 
weeks to three months, than for one 
over six months old. At present 
prices of feeds and pork skim-milk is 
worth for young pigs 20 cents per 100 
pounds. EDWARD VAN ALSTYNE. 
r Hitch up to this high quality t 
a rieiiu Columbus Buggy made 
with hand forged wrought iron gears— 
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Let us send you our Bis 1909 Free liook\ 
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PRIfF 
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NO DISCARDED OR ABANDONED IN¬ 
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PETITORS ARE USED IN 
THE 
IMPROVED 
NITED 
STATE< 
SEPARA 
TORS 
THEY ARE IN A CLASS BY THEMSELVES. 
They use inventions of their own exclusively. 
Do not utilize any type of separator ever developed by their 
“Would-be Competitors.” 
These “Would-be Competitors” claim the earth, but 
“ word claims ” do not give them the title. 
These “Would-be Competitors” claim that Dr. De Laval 
was the inventor of “ the first practical continuous flow centrifugal 
Cream Separator,” his application being filed "July 31, 1879, 
Patent issued, No. 247,804, Oct. 4, 1881.” This statement is 
not true as shown by the records in the Patent Office. Messrs. 
Houston & Thomson (who afterward became famous in the 
electrical line) were the first to be awarded a patent on such an 
apparatus. Application filed Oct. 29, 18/7. Patent issued 
April 5, 1881, No. 239,659. 
This Houston & Thomson Separator was also of the “ Bevel 
Gear” type and was for either hand or power, therefore, the 
claim of our “ Would-be Competitors” on this point is not 
correct. 
The above are “ Rock-of-Gibraltar-like facts against which 
mere ‘ word claims ’ of ‘ Would - be Competitors ’ fade 
away like the mist of night before the rays of the morning sun.” 
We could enumerate a lot of things these “ Would-be 
Competitors” claim, that are not in accordance with the facts 
or the records, “ that fade away like the mists of night before the 
rays of the morning sun” of truth, but this is sufficient on this 
point for the present, we think, to convince all thoughtful readers 
that “ word claims ” do not have any weight in face of the facts. 
These same “Would-be Competitors” claim their Separator 
is the Standard Cream Separator of the World, but they are not 
entitled to that “ word claim,” as the records show that the 
United States Separator beat them in the greatest contests 
ever held by any National or International Exposition. 
In other advertisements they claim that "99/4 per cent, of all 
expert creamery men, butter manufacturers, and real separator 
authorities living to-day use De Laval Separators exclusively 
for they have learned by experience that the De Laval is the 
only separator that will save all the cream all the time under all 
conditions.” 
Now every reader of intelligence knows that is*another "word 
claim ” and is not true, because a very large percentage of the 
leading breeders, separator authorities, creamerymen and dairy¬ 
men, use and recommend the United States Separator be¬ 
cause it proved in the great contest with the DeLaval and 
others, that it excelled everything in fifty (50) consecutive runs 
lasting over one month on ten different breeds of cows; also in 
every day use it has maintained its superiority. 
Please read the following letter and see for yourselves if this 
looks as though the "99/4 per cent, word claim ” is correct. 
POUGHKEEPSIE, N. Y., May 27, 1908. 
In 1899 we introduced farm separators in our cream gathering 
system. Although we are within six miles of the De Laval 
Separator’s main works where all of their Separators are made, our 
patrons, after thorough investigation, preferred and purchased the 
U. S. Separators. There are about three U. S. Separators to every¬ 
one of the De Laval Separators used. Since we have started we 
have steadily increased our output. We get good prices for our 
butter, and feel proud of the record. 
Lagrange creamery, 
H. R. HOYT, President. 
Just think of it, Three United States Separators to every 
one of the DeLaval, right under the shadow of their factory. 
Why? Because the United States is superior to all others in 
every feature of separator practicability. It is made stronger, 
runs easier, wears longer, skims closer. 
Send for Catalogue No. 159. 
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BELLOWS FALLS, VT. 
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