100S. 
THE RURAL NEW-VORKER 
oG I 
• GRADING UP” JERSEY CATTLE. 
Can Jersey cattle be graded np so that 
they can be registered? h. w. s. 
Kahoka, Mo. 
No; Jersey cattle cannot be graded 
up so that they can be registered with 
the American Jersey Cattle Club. Sec¬ 
tion 1, Article III, of tbe by-laws of the 
Club reads, “No animal shall be admit¬ 
ted to entry until both its sire and dam 
are recorded in the Herd Register.” 
Section 2, “Blank forms of entry and 
transfer will be furnished by the secre¬ 
tary of the club, and no entry can be 
made except upon one of these blanks.” 
Section 2, “Blank forms of entry must 
be filled out in ink and must state (1) 
The sex of the animal; (2) the name of 
the animal; (3) the name and Herd 
Register number of the sire; (4) the 
name and Herd Register number of 
the dam; (5) the date when the dam 
was served, except when service has 
been in pasture, the statement ‘served 
in pasture’ will be accepted; (6) the 
date of dropping; (7) the signature and 
address of the breeder, unless the same 
lias been given already on the transfer 
of the pregnant dam; (8) the signature 
and address of the applicant, who shall 
be the owner of the animal on the date 
of application, and a resident of the 
United States or the Dominion of 
Canada; (9) distinguishing marks by 
which the animal may be identified.” 
Article IV, “(a) Animals imported from 
the Island of Jersey or from Great 
Britain into the United States or the 
Dominion of Canada shall be admitted 
to entry after full compliance with the 
following requirements: (b) Animals 
imported from the Island of Jersey, to 
be eligible, must have been registered in 
the Island of Jersey Herd Book; and 
if bulls twelve months old or over, 
heifers in milk, or cows, must have 
qualified under the rules of said Herd 
Book; provided, however, that if any 
animal is under twelve months old, and 
has not been registered, it will be eligi- 
able if the certificate of birth required 
by said Herd Book has been duly made, 
(c) Animals imported from Great 
Britain to be eligible, must have been 
entered in the English Jersey Herd 
Book, and must present an unbroken 
pedigree to ancestry recorded in the Is¬ 
land of Jersey Herd Book.” 
There are many other requirements 
connected with accepting imported ani¬ 
mals, but the above will show that it is 
next to impossible to introduce any but 
pure Jersey blood into the American 
Jersey Cattle Club stock. It is true 
that an animal could be produced that 
would be practically pure by repeated 
crosses to purebred sires, but such an 
animal could never be registered simply 
because its dam would not be in the 
Herd Book. 
There are thousands of purebred Jer¬ 
seys in the United States to-day that 
cannot be registered because through 
neglect of their owners their ancestors 
have never been recorded. Then again, 
many careful breeders do not get all 
of their calves registered, but prefer to 
sell the more undesirable ones at a low 
price as common stock. It is a common 
trick of cattle dealers to claim that any 
animal that looks like a Jersey is pure¬ 
bred and can be registered. The only 
safe way is to buy animals that are 
registered, and demand the transfer and 
pedigree at once. 
I hen again, if you corner these fel¬ 
lows with the demand of the register 
papers, they are apt to back down and 
say that maybe the animal can’t be 
registered, but for all practical purposes 
it is just as good. “The register papers 
won t give milk or make butter,” they 
will declare. “What we want is cows.” 
f f one intends t'o follow up breeding in 
a successful manner, this will not do at 
all. One must know the blood lines for 
many generations back, and mate his 
animals in a way that will be harmon¬ 
ious with the laws of nature. Then 
by feeding the offspring to stimulate 
milk-producing functions, he may ex¬ 
pect to improve his herd. The progeny 
of two good animals may, when mated, 
produce a very poor animal, or a 
naturally good animal may be spoiled 
by improper care. As an illustration: 
I have at present a cow from a regular 
butter machine of 20 pounds a week 
capacity. My cow was sired by a good 
bull—one that sired many excellent 
cows—yet my cow is a failure as a 
milker. She was the pet of the farm 
where she was raised, and early de¬ 
veloped a beef tendency. T bought her, 
thinking that I could remedy this by 
feeding non-fattening foods. But it was 
of no use; a protein diet seemed to 
produce fat just as readily as a carbo¬ 
hydrate diet, and the milk refused to 
come except in limited quantities. But 
this cow is one of the best breeders I 
have. Her three-year-old daughter, 
sired by ber half-brother, is as lean as a 
Tamworth hog, and is a wonder at the 
pail. J. GRANT MORSE. 
SOUR CREAM IN BUTTER. 
Can you tell me why portions of the 
sour cream remain unchanged after being 
churned, and are mixed with and all 
through the butter? I use granite pans 
for raising cream. I skim each morning 
and churn every third day, and have had 
tills trouble for over a month. I have to 
wash the butter in from six to 10 waters, 
and then pick out particles of the sour 
cream or milk that is still left In it. We 
have two cows and use a barrel churn. 
Michigan. E. E. s. 
Strain the milk into the pans ns 
soon as it is drawn from the cows. Be 
sure that it does not cool in the pails. 
The pans should be set in a tempera¬ 
ture of not more than 60 degrees 
Fahrenheit, and should be so placed 
that no draught of air will ruffle 
the surface. Skim in about 36 hours, 
or as soon as the milk begins to thicken 
in the bottom of the pans. Keep the 
cream as cool as possible until the last 
mess for that churning is added, when 
it should be raised to a temperature of 
70 to 75 degrees, and held there for 
at least 12 hours before churning. Mix 
it all thoroughly and stir often while 
it is ripening. The cream should have 
a pronounced acid taste before it is 
ready to churn, but great care should 
be taken not to overdo the ripening 
process. Stop churning when the but¬ 
ter granules are the ^ize of wheat 
kernels. If the separation is not com¬ 
plete add a handful of salt and give 
the churn three or four turns. The 
temperature of churning should be as 
low as possible—not over 62 degrees. 
Wash with water at a temperature of 
50 to 55 degrees. Allow the water to 
stand a few minutes before drawing it 
off. Two waters in 15 minutes are bet¬ 
ter than three waters in 10 minutes. 
If your trouble still continues write 
again, giving as many particulars as 
possible. c. s. moore. 
AILING ANIMALS. 
Head-Tossing Colt. 
I have a colt three years old that scorns 
to be troubled with a tickling sensation in 
his nose. Wheu I drive him he keeps 
throwing his head incessantly. Early in 
the Spring he had a bad cold and this 
trouble with his nose seems to have fol¬ 
lowed that Can you tell me what I can 
do for him? r. h. w. 
If there is a discharge from the nose it 
may occasion the tossing of the head, and 
we would give the colt in that case a 
dram each of dried sulphate of iron, ground 
gentian root and ground Hydrastis Canaden¬ 
sis night and morning in feed for 10 days, 
and repeat at intervals of a week until 
the discharge ceased. If there is no dis¬ 
charge it may simply be a habit, and a 
side check may stop it; or use a martin¬ 
gale. Consult your harness maker. 
A. S. A. 
A Case of Ringbone. 
Tell me how to cure a ringbone on my 
.horse’s foot, and you have a subscriber that 
will stick to you. b n. ir. 
Los Angeles, Cal. 
Unfortunately it is the ringbone that 
sticks to the subject! The lameness, if af¬ 
fecting a hind leg, may often be remedied 
by proper use of the puncture firing iron 
and blisters followed by a prolonged rest : 
but if a foreleg (pastern), is involved “un¬ 
nerving" may be the only recourse. In 
either case it will be necessary to employ a ! 
veterinarian, and even then ringbone is a 
bad business, and it seldom pays the owner I 
to fuss with a horse lame from that trou- i 
ble. a. s. a. 
Colt With Convulsions. 
What was the matter with my calf? The 
calf was four weeks old and in good condi- 
iion. One morning I heard a noise in the 
barn, and found this calf acting as if crazy. 
I untied it and it staggered around tremb¬ 
ling all over and frothing at the mouth; 
then it began bleating as if in terrible 
agony, then laid down still trembling and 
frothing and finally died. The calf was 
allowed to suck the cow, and the stable was 
kept fairly clean. Can anyone tell me 
what caused it and if there is auv remedy? 
Connecticut. e. m. w. 
The calf had a convulsion and indigestion j 
or constipation would be the most likely 
cause A post mortem examination in 
such cases sometimes discloses the presence 
of hair balls that have occluded the in¬ 
testine or passage between the stomachs. 
Possibly the calf was kept indoors and 
got too much food and too little exercise. 
Young animals need sunlight and fresh 
air and are likely to have some trouble or 
another if deprived of exercise out of doors. 
At the first symptom of trouble a full dose 
of physic should be given and ice packs put 
to the poll of the head. Some believe in 
instant bleeding. Prevention is of most 
importance, and it must be along the lines 
we have indicated. a. s. a. 
Oats and Peas for Hogs. 
L. R. Ii., Hampton, Ya .—What is the 
proper time to turn hogs into peas and 
oats, and are they good feed for hogs? I 
have about 1*4 acres in them for my hogs 
and I have been told that they will kill 
swine. 
Ans. — I suppose that from being 
sown with oats you have the Canada 
field pea. This will be earlier than any 
of the southern cow peas, but I would 
not turn hogs on either of them till the 
pods are well matured, not necessarily 
dry but grown to full size. I never 
knew a hog to be hurt by peas, but no 
animal should be turned on green food 
when hungry. I have pastured cows 
on green peas without any trouble, but 
before turning them on they were well 
fed, and not allowed to stay on long 
until they had got accustomed to the 
green food, and were not inclined to 
gorge themselves. Hogs will thrive 
very well on peas long before they are 
mature, but the feed is more valuable 
at maturity. w. f. massey. 
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•*2 E. Madison Street 
CHICAGO 
1213 it 1215 Fii.hkrt Street 
PHILADELPHIA 
Duumm it Sacramento Sts. 
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General Offices: 
165-167 Broadway, 
NEW YORK. 
173-177 William Street 
MONTREAL 
14 & 16 Princess Street 
WINNIPEG 
107 First Street 
PORTLAND, OREC. 
