484 
THE RURAL NEW-YORKER 
May 1, 
maintenance.” This would not pay in 
the East, where straw has considerable 
value, but in grain-growing sections, 
and where lumber is scarce, this sort 
of a house is quite often used for 
cattle, sheep, swine and even hens. 
RATIONS FOR COWS AND PIGS. 
1. I have 17 cows, mostly grade Holstoins, 
weighing from 800 to 1,000 pounds, and 
freshening now. Would the following grain 
ration l>e the host and cheapest that I 
could feed: 100 pounds wheat at $1.45 
per 100; 100 pounds cornmeal at $1.40 per 
100; 100 pounds buckwheat feed at $1.40 
per 100V The above mixed together and 
they can make a larger profit on it than 
on other feeds. Your wheat feed is' 
only a mixture of bran and middlings, 
and your buckwheat feed may or may 
not he composed largely of hulls. You 
do not mention what kind of gluten 
you are using. My experience with 
the Glohe gluten feed is that it causes' 
a great deal of udder trouble with the 
cows, especially since the manufactur¬ 
ers started to color it so highly. Buf¬ 
falo gluten is, no doubt, the best, al¬ 
though they are all very much alike. 
I think your milk is costing you more 
A HOUSE SANDWICH; SHED THAT IS EATEN UP. Fig. 203. 
COST OF PRODUCING MILK. 
What is the net worth per annum of 
the average cow to a dairyman? 1 expect 
to start dairying, and would probably ship 
the milk to Philadelphia, and secure there 
about four cents per quart; freight on the 
milk, 15 cents for 40-quart can. Land 
cost $100 per acre; farm help. $25 per 
month. g. h. w. 
Pennsylvania. 
The net worth of the average cow 
to the average dairyman is less than 
nothing under present conditions and 
prices, everything considered, counting 
the interest on the investment and the 
cost of feed and labor. The only way 
to make a profit in the dairy business 
at the present time is to keep cows 
which give more than the average 
quantity of milk and then keep the 
milk so clean that it will sell for an 
extra high price. It would not pay 
you to keep any cows which give less 
than 0,000 pounds of milk in one year. 
, _C. S. GREENE. 
EATING UP A HOUSE. 
Most of us have known of cases 
where men have passed good farms and 
homes down their throats. They usu¬ 
ally taste every bit of the property 
through a glass. Others eat up a piece 
of property by living beyond their 
means. It remains for our farm ani¬ 
mals to eat up their house and have 
something left. The picture at Fig. 203 
shows a Minnesota straw shed. It is 
made by putting up a frame of poles 
and piling the straw over it—often 
straight from the thrashing machine. 
This makes a warm house, large 
enough to shelter a good-sized bunch 
of stock. The door is left at the side 
away from the prevailing winds. The 
stock winter in this house, eating the 
straw both from the inside and on 
bright days from the outside. The 
picture shows how they have gnawed 
the outside all around as cattle gnaw 
a stack in the field. Thus “the cattle 
eat their house and have it—in fat or 
four quarts fed twice a day, with nearly 
two quarts of gluten, making eight quarts 
to a feed. They are watered twice a day 
and have about a tablespoonful of salt once 
a day, with all the good meadow hay they 
will eat up clean three times per day. Is 
this a good ration? 2. What grain is best 
for pigs seven weeks old? I have no milk, 
as it goes to the creamery. I am feeding 
hominy and middlings, equal parts, scalded. 
Is that all right? a. b. s. 
Guilford, N. Y. 
1. This ration appears to be com¬ 
posed partly of cheap feed which it 
does not pay to use, although the deal¬ 
ers will tell you it is all right because 
than it would if you should feed the 
following grain ration: Four pounds 
dry distiller’s grains, such as Ajax 
flakes or Bile’s Four X; one pound O. 
P. oil meal; two pounds cptton-seed 
meal; two pounds cornmeal or hominy. 
This ration is enough for a cow that 
gives 35 pounds of milk per day. 2. 
The grain ration you are feeding your 
pigs is all right, but it is not improved 
by scalding. If you would, mix it with 
warm water it would be just as well, 
and for pigs which are less than three 
months old T prefer to mix two parts 
middlings with one of hominy by 
weight. c. S. GREENE. 
ANOTHElf “ REMARKABLE COW.” 
Enclosed you will find a clipping 
from last Sunday’s World. I thought 
it might be of some interest to you. 
It seems that the owner of this won¬ 
derful cow (which has Mollie of 
Edgewood beaten to a frazzle) lives 
at Dayton, Wash., so besides good 
apples they have good cows. I wish 
everybody could have a cow like that. 
Stamford, Conn. e. f. 
Dayton, Wash., April 3. —A three- 
year-old Short-horu cow owned by A. L. 
McCauley is giving 10 gallons of milk 
every 24 hours. This animal promises to 
become a world-beater. This cew has sub¬ 
sisted thus far this Spring on hay, and 
only now has the owner commenced feed¬ 
ing his pet mill feed. Mr. McCauley says 
that he expects the cow to make a record 
of 12 gallons daily. To test the butter- 
producing qualities of her milk, Mr. Mc¬ 
Cauley made five pounds of butter from 
the cream of a day’s milking. The owner 
sold $150 worth of milk last year, and 
this amount he says will be increased $50 
this year. Mr. McCauley refused an offer 
of $150 for the cow recently. 
We certainly advise Mr. McCauley 
to hang to that cow. Perhaps some of 
our Holstein and Jersey friends will 
start up at once and say—“that’s noth¬ 
ing— here’s a sworn record that beats 
it to death.” When they do let them 
read the following demand for good 
dairy cows: 
Can you toll me of any locality, more 
especially of any breeder, from whom 1 
might buy grade cows, more especially 
Jerseys, tuberculin tested, guaranteed tree 
from other contagious diseases, and of a 
capacity of at least 300 pounds butter fat 
a year? I am a young farmer on a badly 
rundown farm, without the strength to do 
more than overseer’s work and some work 
in the dairy. Under these circumstances 
I find it utterly impossible to make a 
profit on an average of less than 300 
pounds fat a year and I also find the aver¬ 
age grade breeding in this vicinity none 
too good, and the choice extremely limited 
owing to the prejudice against the tuber¬ 
culin test. I am driven to send away for 
more cows, provided I can find some abso¬ 
lutely reliable place to send. e. i*. c. 
Connecticut. 
Now does anybody know.where such 
cattle can be found by the herd, and 
if so, what are they worth? As for 
wishing “everybody could have such a 
cow”—milk would sell for less than 
spring water in such cases. 
Disks Merely An Excuse 
Properly built dairy cream separators need neither 
disks nor other contraptions inside the bowl, i his is ab= 
solutely proven by the fact that the world famous Sharpies 
Dairy Tubular Cream Separators are built without such 
bowl contraptions and yet skim two to ten times cleaner, 
skim faster, run smoother, turn easier and wear longer 
than any disk or other style of separator made by any of 
our competitors. 
Why The Other Fellows Use Disks 
Tubulars are entirely different from all other sepa¬ 
rators. Tubular construction is the only 
mechanically and scientifically correct 
method of separator building. All other 
separators are still built in the old time, 
incorrect “bucket bowl” way. They have 
short, squatty “bucket bowls,” set above 
their bearings and fed through the top. 
“Bucket bowls” are practically useless 
without disks or inside contraptions. 
Other makers can’t build Tubulars, be¬ 
cause our patents prevent them. So they 
stick to the old way—use disks or other 
bowl contraptions because their ma¬ 
chines are no good at all without them — 
and offer them to you as an excuse for 
buying their antiquated, complicated, inferior machines 
The Sharpies Separator Co., 
West Chester s-s Penna. 
Toronto, Can. Winnipeg, Can. Portland, Ore. 
Chicago, Ill* San Francisco, Cal. 
*1 
SHARPLES DAIRY TUBULAR 
We Don’t Think You Want Them 
We don’t believe you want a work making, unclean¬ 
able, butter tainting, expense creating “bucket bowl,” 
filled with disks or other contraptions. If you don’t, 
then get a Tubular. But if you do—remember that 
“bucket bowls” are all about alike—all in the same class— 
as is confessed by the maker of the “original” disk-filled 
separator. This maker admits that a catalogue house 
has been building a disk separator, like his, for a number 
of years and he now advertises a patent infringement suit 
against this catalogue house machine and 
asks the Court to make the catalogue 
house stop. The real trouble with our 
disky friend is that the farmers have 
learned what he now admits—that any¬ 
body can build disk separators, and build 
them cheap, and that the catalogue house 
separator is the same as the old disk sep¬ 
arator. Farmers are wise enough to 
know that any man or woman who will 
put up with the inconvenience and ex¬ 
pense of a disk separator had better buy 
it as cheap as possible, then when they 
throw it away they haven’t lost so much. 
Several new disk separators are more 
modern and satisfactory than the much advertised “old 
original” and sell for half. If you want your money’s 
worth — want your separator to last a life time — don’t 
get any disk machine — get a Sharpies Tubular. Most 
farmers are getting Tubulars. Write for catalog No. 153. 
