-T X 
January IS, 
PERCENTAGE OF FAT IN CREAM. 
If 8'/4 quarts of separator cream 
make seven pounds of unsalted but par¬ 
tially worked butter, about what per cent 
of fat would the cream contain? 
II. o. si. 
Assuming that eight and one-half 
quarts of cream weigh 17 pounds, and 
that butter in that condition contains 
Sl l /2 per cent of butter fat, your cream 
must contain 36 per cent of butter fat 
to make seven pounds of unsalted but¬ 
ter. As your cream is very thick it 
probably weighs a little less than 17 
pounds. It is impossible to figure this 
exactly without knowing the exact 
weight of the cream and the per cent of 
fat in the butter at the time it was 
weighed. _ c. s. g. 
CHRONIC INDIGESTION, 
What causes a young horse to belch 
wind after his meals as he stands In his 
stall? He is hearty and healthy, but does 
not take on ilesh. Have had him since 
last April and used him. light. He is a 
valuable horse. S. c. I. 
Rhode Island. 
The horse belches for the same 
reason that a person would after a 
meal, his food having “disagreed” with 
him. In such cases the stomach has 
been abused and no longer perfectly 
performs its function. Under the cir¬ 
cumstances the first step would be to 
give the stomach a rest by reducing the 
food one-half. At the same time let 
the horse live an outdoor existence as 
much as possible or at least see to it 
that he is well exercised every day in 
the open air and that his stable is kept 
clean, well-ventilated and freely sun- 
lighted. Allow free access to rock salt 
an^ mix in the feed night and morning 
a tablespoonful of 5 mixture of two 
parts powdered wood charcoal, one part 
powdered Hydrastis canadensis and one 
part finely granulated hyposulphite of 
soda. See that all food is of first-class 
quality, and if trouble persists try a 
change of food. He will be likely to 
do better when he has finished “cutting” 
his teeth. Molasses, fed in the way 
we have suggested in previous answers, 
would be beneficial as an adjunct food. 
A. S. ALEXANDER, V. S. 
THE RURAL NEDW-YORK^R 
but better buy a less number and have 
them right, than‘to get more, and not 
be able to obtain more than half as much 
for their progeny. To have good sheep, 
the laws of breeding and feeding must 
be carefully studied, and lived up to, or 
even from first-class parents, there will 
be an increase of small value. 
EDWARD VAN ALSTYNE. 
STARTING WITH SHEEP. 
Is it an auspicious time to start a flock 
of registered sheep, with the idea of sell¬ 
ing progeny profitably? If so, what breed 
at this time is likely to be most profitable? 
New York. f. r. 
I certainly believe that the present is 
an auspicious time to start a flock of 
registered sheep. Without question sheep 
will be in demand for a long time 
ahead. The labor involved in taking 
care of dairy cows is causing many 
dairymen to look to sheep as a more 
profitable means of keeping up the 
farms. The advent of the woven wire 
fence helps the sheep industry; such 
fences will confine sheep where the old- 
time ones did not, and keep out dogs as 
well. Not only do people want more 
sheep, but they want better ones than 
ever before; sheep for a special pur¬ 
pose. Such sheep must be either pure¬ 
bred or high grade, from purebred males. 
I should say without hesitation that 
the popular breed to-day is the Shrop¬ 
shire, and for such there is a good de¬ 
mand. At the same time these are most 
numerous, and the man who breeds them 
has plenty of competition. I am very 
sure there is going to be an increased 
demand for large-bodied fine wools. I 
should consider them worth investi¬ 
gating. The Tunis also are in good de¬ 
mand for early lambs. They are not at 
all plentiful and the man who will breed 
good sheep of this kind will find ready 
sale for his surplus in a not over-sup¬ 
plied market. The price that will be re¬ 
ceived will not be very different for any 
of these three, provided, of course, that 
they are equally good. I would empha¬ 
size the importance of starting with 
sheep of merit, as well as registry and 
pedigree. The country is full of reg¬ 
istered sheep, of little more worth than 
grades. First-class ewes will cost high, 
BUTTER FAT NOTES. 
The creameries of Northern Vermont are, 
almost without exception, run on the gath¬ 
ered cream system and the customary 
charge for making is three cents per pound 
of churned butter. The Turnbull Company 
is one of the largest butter-making concerns 
in the State, and I find their payments per 
pound of butter fat to vary from one-half 
to one and one-half cents more than market 
quotations for churned butter, one cent being 
an average of many payments examined. 
Thus, for week ending November 2. butter 
was quoted at 27 cents, the statement of a 
small dairy was like this: ‘‘90 pounds 
cream, average 28 per cent equals 25 pounds 
fat at 28 cents, $7.” Surplus (or overrun) 
16 2-3 per cent, the price of fat being de¬ 
termined by market or quotation price of 
churned butter, less three cents per pound 
for making. The statement given above 
would figure like this: 25 pounds of fat 
plus overrun 16 2-3 per cent equals 
29.16 2-3 pounds butter, at three cents less 
than quotation (27 cents) or 24 cents 
gives $7. $7 divided by pounds fat, 25, 
gives 28 cents as the price of one pound of 
fat. I am sure that for our conditions one 
cent per pound of fat above quoted price 
for churned butter, or, in the question asked 
by your inquirer, 29 cents, is a fair price. 
_ L. C. Ii. 
STOCKED LEG. 
I have a horse that was kicked near 
stifle joint two years ago. It ran a long 
time; but healed up, and now his leg 
swells, mostly between knee and hoof, and 
sometimes his sheath swells badly, worse 
when he stays in the stable a few days. 
It doe not seem sore to press it, only right 
at edge of hoof. Please advise what is 
best to do for it, and if it can be cured, 
Virginia. h. d. a. 
The horse should not stand a single day 
idle in the stable, and when in stable at 
night should occupy a roomy box stall. 
When he comes in from work or exercise 
rub the leg dry and then bandage with 
flannel or a derby bandage from hoof to 
hock joint. Remove the bandage at least 
every 12 hours for a thorough hand rub¬ 
bing. If a thorough trial of this plan does 
not suffice, then continue it right along, 
and in his feed night and morning for a 
week at a time, at intervals of 10 days, 
mix a tablespoonful of a mixture of equal 
parts dried sulphate of iron, ground gen¬ 
tian, ginger root and saltpeter. Stable 
should be clean, dry, sunny and perfectly 
ventilated, else it may be impossible per¬ 
manently to cure the condition described. 
A. s. ALEXANDER, V. S. 
DEATH OF COW; MOLDY FEED. 
1. December 27 I found I had a cow with 
the garget, so I did not give her any grain. 
I washed the quarter affected for 15 min¬ 
utes with water as hot as I could bear my 
hand in, then rubbed well with . good o*ut- 
ment, and gave her a laxative dose of condi¬ 
tion powders. I did the same that night, 
and the next morning I gave her one pound 
of Epsom salts. That night she was chew¬ 
ing her cud and seemed to be better. The 
next morning she was worse, and I tried 
to get a veterinary, but he could not come 
before night. At night the cow could not 
get up. and as doctor had not got back 
at. 7 p. m. I called another, who got here 
about 8. and gave her 2 ounces of medicine 
which he said was some kind of spirits of 
ammonia, and repeated the dose in about 
one-half hour, and in about 10 minutes the 
cow was dead. Was it the garget, the 
medicine, or, as he claimed, the salts that 
killed t lie cow, which was fresh about 
November 1 ? 2. I would also like to know 
if moldy hay will cause abortion in cows? 
I had a stack with about 10 tons in that 
I recently put in the barn that was wet 
or moldy in places, which I have been feed¬ 
ing about a month. Would it do to feed 
to milch or dry cows once a day? 
Connecticut. w. o. j. 
1. To guess at the cause of death we 
would consider it most likely that you 
poured part of the drench of Epsom salts 
and water into the lungs and caused mechani¬ 
cal pneumonia. It is easy to do this by 
holding the cow's head too high when 
drenching her, so that the liquid “goes the 
wrong way.” To avoid the accident the 
cow’s head should be held in a straight line 
with her body and then the medicine 
should bo poured in mouthful by mouthful 
and the head let down for a time if the 
cow is heard to cough. 2. Moldy hay will 
be about certain to cause abortion, and is 
iin.no case fit food for any breeding animal. 
A S. ALEXANDER, V. S. 
How Prof. Henry Feeds 
Dairy Cows 
In his very popular and authentic book. “ Feeds and Feeding,” Prof. 
Henry says under “ Feed and Care of the Dairy Cow 
(1) ** As the dairy cow. when giving large flow of milk, is accomplish¬ 
ing much work, it is best to prepare the feed for rapid mastica¬ 
tion. Grains should generally be ground and roots sliced.” 
(2) “ Cows take kindly to dry feed, and as a rule prefer it to that in 
a sloppy condition. * * * By supplying dry feed, mangers can be 
kept more wholesome.” 
(3) " Dried brewer’s grains form an excellent feed for cows. Their 
purpose being to supply protein which they carry in abundance. 
* * * No dry forage can prove superior to good clover hay.” 
These are some of the important items Prof. Henry calls attention to 
on the " Feed and Care of Dairy Cows.” They bring out so forcefully the 
important features of 
that we have quoted them to illustrate the point that Badger Dairy Feed 
is an ideal dairy feed, and right in line with the opinion of one of the 
highest authorities on the feed question. 
(1) The form of Badger Dairy Feed fulfills Prof. Henry’s idea. It 
is ready for rapid mastication. 
(2) It is a dry feed—a wholesome feed, composed of ingredients of 
the highest grade. It is not a condiment—contains no medicines 
or stimulants—nothing but pure, wholesome grains and cereals 
which have proven to be highly beneficial to the dairy cow. 
(3) Dried brewer’s grains are one of its chief ingredients, and note 
what Prof. Henry says of the nutritive value. 
In addition to these we include others which furnish fat. others which 
supply carbohydrates and pure molasses to add the necessary sugar, com¬ 
pleting a ration that possesses every requisite for the production of the 
most milk and best physical "conditions” in the mostadvantageous form. 
In nutritive ratio, that is, the amount of protein, fat, carbohydrates and 
sugar, itsanalysis shows it to be practically perfect. Itis an appetizing, 
succulent feed that cows keenly relish, and are always ready for more. It 
is absolutely uniform, because of the advanced methods of manufacture 
employed. Nothing is left to “guesswork." Each ingredient is added 
through automatic weighers, consequently its food value is always the 
same. It will not cake, get sticky or mould, because it is the only thor¬ 
oughly kiln-dried molasses feed. Thanks to our improved dry kiln. 
If you want a feed that makes more milk, better " conditions ’’—over¬ 
comes “ off-feed,” etc.—that comes up to an expert’s idea, just try Badger 
Dairy Feed and make more profit out of your herd than you ever did be¬ 
fore. Just send for our Free Trial Offer. We prove it does all we claim 
—at our risk, not yours. . , , , , , , 
In writing mention your dealer’s name, and we will send youavaluable 
book free, on “ How to Get More Milk from the Same Cow.’ 
CHAS. A. KRAUSE MILLING C0„ Box 100, Milwaukee, WIs. 
Ask your dealer about Badger Dairy Feed. 
-& 
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LET US TAN 
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THE CROSBY FRISIAN FUR COMPANY, 
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_ — —We pay highest cash prices for 
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Try a Boss Cream Raiser 
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PATENTS 
SECURED ON EASY 
PAYMENTS. 
WRITE FOR TERMS. 
SHEPARD & HAVELL, Box 2215-S, WASHINGTON, D. C. 
