1!><»!>. 
THK RUKAL N EW-YORKER 
G t>3 ■ 
CONSTRUCTION OF HORSE STALLS. 
What is tin* best method of making 
horse-stall floors of concrete? Is it neces¬ 
sary U> have plunk for horse to stand on? 
Barn floor now is paved with cobble stones. 
We are going to remodel. llow wide 
should stalls bo? h. f. c. 
North Bloomfield, N. Y. 
Horse stalls should be 4J4 feet wide 
in the clear for ordinary-sized horses. 
If it is desired to make a cement floor 
it should slope a little from front back 
to a small concave gutter in the rear. 
Such stalls should be finished with 
plank on which the horses stand. 
These planks are four inches wide and 
IJ4 inch thick bv six feet long and 
placed one-half inch apart. They are 
nailed to 3x4-inch sticks set in the 
cement. All the woodwork can be re¬ 
newed when worn out or rotten. 
_C. S. GREENE. 
THE 2:30 FARM HORSE. 
My letter on page 390, advocating 
t lie breeding of draught horses by 
eastern farmery, seems to have aroused 
the ire of at least one breeder of 2:30 
trotters, Clark Pettit, on page 502. Of 
course Mr. Pettit is right in saying 
that farmers should stick to one breed 
for best results. This is what has 
been done in the East with trotting 
blood for many years, and the result 
is a growing dissatisfaction with the 
2:30 farm horse. The large number 
of western horses of draught breeding 
being brought in is not wholly ex¬ 
plained by the cheaper rations in the 
West. The small number of good 
draught and coach stallions in the 
East has prevented persistent breed¬ 
ing along these lines, and most farm¬ 
ers, outside the ranks of the trotting 
stallion owners and the speed maniacs, 
are glad to see good draught or coach 
stallions brought in, whether bv State 
a:d or Otherwise, for these breeds have 
proven their value in those countries 
and locations where their blood pre¬ 
dominates. M. P. 
KEEPING BUTTER. 
Will you tell me how to keep butter for 
two to three mouths? si. e. g- 
Palmer, Mass. 
As a rule, all butter made during 
cold weather and until the cows are 
turned out on grass in the Spring, is 
sold fresh as it is made because it will 
not keep as well as butter made from 
cows which have good pasture. The 
best way to keep butter is to put it 
into cold storage, but where this is not 
practicable it may be kept after May 
15 in a good cool cellar, which is well 
ventilated. Butter intended for keep¬ 
ing should be packed in good oak tubs 
or firkins, and filled to within about 
three-fourths of an inch from the top. 
A wet c'otli or parchment paper is 
then placed over the butter and the re¬ 
maining space filled with salt. Butter 
which is properly made and salted will 
keep in this wav for several months 
with only a slight loss of flavor. 
C. S. GREENE. 
RAISING A JERSEY CALF. 
I would like your opinion of a calf 
which 1 purchased from a neighbor for 
S5, She was two months old: the neigh¬ 
bor told me she is 15-10 Jersey. Her moth¬ 
er’s milk tested 33 1-3 per cent cream. Do 
you think it is worth it? IIow much will 
if cost me until she will give me some 
return? Also, what is the best method of 
feeding? Y\’i>at is your opinion in regard 
to using milk from a cow in calf? IIow 
long or how near to the time the calf is 
to he horn? w. c. d. 
New Jersey. 
A cow’s milk testing 33^ per cent, 
is no test whatever as to the value of 
the cow. as she may not give milk 
enough to pay her keep. In fact, any 
test made with a cream gauge is un¬ 
certain. unless the cows are all the 
same breed and giving a uniform qual¬ 
ity of butter fat in the milk. The 
proper way to test a cow is to take a 
fair sample of her milk from at least 
two mi'kings and test it with the Bab- 
cock tester. Then by multiplying the 
per cent of butter fat found by the 
number of pounds of milk given in a 
day, and dividing the product by 85, 
you will find the number of pounds of 
butter the cow makes in a day. 
It would be a very poor calf not to 
be worth $5. but I could not give an 
opinion as to the value of the calf 
without seeing it and knowing more 
about its ancestry. A good Jersey 
heifer should come in when she is 
two years old, and the cost of keeping 
her until that time should not exceed 
$50, although this will depend largely 
upon the cost and availability of the 
different feeding stuff's. There are so 
many different methods of feeding un¬ 
der so many different conditions that 
it is impossible for me to state that 
any one method is best. If you will 
let me know what and how you are 
feeding at present, and what feeds are 
available in your locality, I will form 
ulate a balanced ration for you. A cow- 
should be dried off from four to six 
weeks before parturition, as the milk 
should not be used during this time. 
C. S. GREENE. 
RAISING DUCKS. 
Can some of your readers tell me how 
to raise ducks? My eggs hatch well and 
I then lake the ducks away from the liens, 
put them in a box where it is warm and 
feed them bread soaked in milk or water 
and a little meat scraps. I had a hen 
with eight ducks, took them away from 
her and they seem very weak: don't eat 
well, r put them separate and they topple 
over, turn all out of shape, with heads 
'way back: will act that way all day and 
then die. Can you tell me the cause and 
how to prevent it? What should I feed 
them until they are a month old? k. h. k. 
S. Burlington, Vt. 
Ducklings should be kept in a 
brooder, or with the hen for about 
two or three weeks. The temperature 
of the brooder should begin at 90 de¬ 
grees and should remain at that for 
about a week, when it should be grad¬ 
ually lowered to 70 degrees. At from 
two to three weeks, according to the 
weather, they can be taken from the 
lien or incubator and placed in quar¬ 
ters by themselves. In feeding duck¬ 
lings it is necessary that some fine 
sand or grit be furnished with their 
first feeds, and there should always be 
plenty of drinking water at hand. I f 
possible, they should have a run in 
moist sand. Rankin recommends the 
following rations: First three or four 
days, one part hard-boiled eggs, three 
parts stale bread crumbs; after that 
equal parts of cornmeal and wheat 
bran, with boiled potatoes and a little 
beef scrap.” To this may be added 
a little sand or fine grit. Hallock 
says, “First week, equal parts of 
cornmeal. middlings, crackers or stale 
bread and green stuff; mix in a small 
handful of sand to each quart of 
food. Give occasionally bread soaked 
in milk for a change. Second week, 
four parts of cornmeal, two parts of 
wheat bran, two parts of middlings, 
one part-of beef scrap, sand; mix with 
about one-third the quantity of green 
stuff. At about six weeks put the 
ducks in the fattening pens and feed 
two-thirds cornmeal, the remainder 
about equal parts of bran, middlings 
and greens; add about 12 per cent of 
the whole of beef scrap. 
CHAS. F. BOEHLER. 
PREPARING FOR SWEET POTATOES. 
. 7 . TV. A’., Rriaperille, Del. —Will sweet 
potatoes do well on Scarlet clover sod after 
the clover is cut? IIow is ground fitted 
for t hem ? 
Ans. —Sweet potatoes will do well 
on the clover sod, and would do still 
better if the clover is let die and 11 
turned under. There is some danger 
in your light soil of souring the land 
if the clover is turned under green. 
But I think that the stubble will give 
you nitrogen enough for sweet pota¬ 
toes, and all the ferti'izer you will 
need will be phosphoric acid and pot¬ 
ash. I would use 400 pounds of acid 
phosphate and 50 pounds of muriate of 
potash per acre in the furrows, and bed 
Am this. I have been for years trying 
to persuade the growers in Accomac 
and Northampton counties, in Virginia, 
that they take a very laborious way to 
get organic matter on the land for 
sweet potatoes, by raking and hauling 
all Winter the pine leaves from the 
forest and plowing the number of their 
sweet potato crop. This material is 
good, of course, for the purpose, and 
they do raise fine crops of sweet pota¬ 
toes, but they could get more and bet¬ 
ter organic matter by growing Crim¬ 
son or Scarlet clover, as you call it, 
making a Winter cover that would save 
much they now lose in leaving the land 
bare all Winter, and it would be far 
cheaper than the raking and hauling of 
the woods trash. T noted here and 
there that they are growing some 
clover in these counties this Spring. 
Around Salisbury the whole country 
is glowing with the crimson bloom on 
every one of last year’s cornfields, and 
one energetic man, who last year 
bought a 00-acre farm and planted the 
whole place in watermelons, sowed 
Crimson clover among the melons, and 
in driving past the place yesterday 
that 60-acre field was a sight to travel 
miles to see, and several mowers were 
at work saving the hay. This man had 
last year, on another farm, a remark¬ 
ably fine crop of corn planted after 
the clover was dead and all turned un¬ 
der. You will make no mistake in 
using the clover stubble for sweet po¬ 
tatoes. W. F. MASSEY. 
Most Valuable Stock Living' Today Raised On 
Schumacher Calf Meal 
The accompanying photograph shows King Pontiac Champion, as he appeared last July at live 
mom bs old. belt unmc her Cnlf Meal has entered largely into his daily rations with what success 
may be judged from his weight today at just past eleveu months old. which is iiOO lbs. His owners 
say that in their judgment he is worth the most money of any Holstein hull of his age living. 
First prize calves at the leading state and county fairs last fall, including champion bull and 
champion heifer Holstein-Friesian at the New York state fair, were raised on Schumacher calf 
meal. These calves competed and won over thirty of the greatest herds at the greatest exhibitof 
dairy stock ever gotten together in the world. Such noted breeders as Wing K. Smith, Syracuse. 
CM. Y., E. A. Vandevort, Sidney, N. Y., The Stevens Bros.—Hastings Co., Laeona. N. Y.. Horace L 
Bronson, Cortland. N. Y., O. L. Sisson. Almond. N. Y.. and A. W. liillis, Worcester, N. Y., were 
among the winners. “Taft and Sherman." the celebiated twin calves exhibited at the Ohio Slate 
Fair by A. G. Byers. Secretary and Treasurer, Ohio Holstein-Friesian Association. Westerville, 
Ohio. I housands of other noted breeders have found it a great result producer. It is the most 
economical, most nutritious, highly digestible, perfectly balanced calf meal ever oflered to the 
feeding public. When you consider that the cost of feeding this splendid product is only one t "ii d 
thecostof raising calves by the ordinary method of wh ole milk and grain, no one from the smallest 
farmer to the greatest breeder can afford to overlook the advantages of feeding this exceptii mil 
meal. Write us if your dealer does not have it, and we will see tl at you are supplied. Address 
*rhe Quaker Oats Company, CHICAGO, 
ILL. 
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