140 
THE RUKAL NBW-YOKKEH 
February l > 
CHURNING PROBLEMS. 
1. What temperature should cream be 
just before putting in churn? 2. How 
long should it take to churn four quarts 
of cream? Is butter better if churned 
from 20 to 25 minutes than in less time, 
say from 10 to 15 minutes? 3. At this 
time of year how many drops of coloring 
should be used to four quarts of cream, 
and when should it be put in? J. p. D. 
Pennsylvania. 
1. In Winter 64° is supposed to be 
about the right churning temperature. 
Sometimes in practice, especially if the 
churning is done in a cold room, a little 
higher temperature is desirable. 
2. When conditions are right experts 
tell us that butter should come in from 
20 to 30 minutes’ time. A small quan¬ 
tity, like four quarts, will generally 
come more quickly, especially in a large 
churn, for more force is exerted on the 
fat globules. The quantity you mention 
I think should come in 10 or 15 minutes. 
3. The amount of coloring to use de¬ 
pends on several things. Butter from 
some cows is naturally much more yel¬ 
low than from others. The food which 
the cows receive also influences the 
color to a considerable extent. I have 
known early cut daisy hay to produce 
a decidedly yellow butter. The fancy 
of the consumer must also be considered. 
In fact, coloring butter cannot be done 
by rule. Begin by using a very little 
and gradually increase until you reach 
the shade of-yellow which you, or your 
customers, consider most desirable. The 
color should be put into the cream just 
before churning. If it should be for¬ 
gotten until the butter comes it may be 
mixed with the salt and worked in that 
way; at least, so I am told by those 
who have tried. I never had the ex¬ 
perience myself. c. s. M. 
Line-breeding and In-breeding; Worms. 
1. Will you explain the difference be¬ 
tween “line-breeding” and “in-breeding?” 
2 . I have a pair of shotcs badly infested 
with worms, one of them being a pure 
Berkshire sow. I have tried a medicated 
salt with no apparent results and have 
also mixed a teaspoonful of turpentine in 
their slop each night for about 10 days, 
and still no improvement. Copperas is also 
a failure. I am feeding them on wheat 
shorts and corn meal, and all the clover 
they can eat on pasture. What am I to do 
to overcome the worms? L. j. h. 
Millsboro, Del. 
1. In-breeding is breeding offspring back 
to either sire or dam or to granddam or 
grandsire. Line-breeding is mating the 
descendants of the same parents, using 
no outside blood, nor in-breeding, as 
described above. Inbreeding is the 
mating of the most closely related in¬ 
dividuals, while line-breeding is the mat¬ 
ing of much more distantly related in¬ 
dividuals. Our many improved races 
of live stock render inbreeding no long¬ 
er desirable, and all needed concentra¬ 
tion of blood lines may be secured by 
the far less dangerous wide line-breed¬ 
ing, or by mating similar individuals 
unrelated even remotely, especially if we 
perpetuate a type by selection and her¬ 
edity instead of by the somewhat auto¬ 
matic method of close line-breeding. 
2. For worms in hogs the following 
formula is given as recommended by 
the Iowa Experiment Station: San¬ 
tonin, iy 2 grains; areca nut, 1 dram; 
calomel, grain, and sodium bicarbo¬ 
nate, Yz dram, making a dose for a 
100-pound pig, and to be given in a 
light slop. All feed should be withheld 
for 18 hours before treatment. In eight 
or 10 days repeat the treatment to make 
sure of the eradication of the worms. 
These ingredients may be secured at 
any drug store, but the size of the dose 
should be proportioned to the size of 
the pigs to be treated. w. E. D. 
Hillsboro, O. 
PORK PROBLEMS. 
I have noticed that writers for farm 
periodicals seem to feel very uncertain 
as to the most economical methods for 
producing pork and bacon. Many the¬ 
orists seem to have figured the proposi¬ 
tion to a satisfactory finish, but the 
practical men don’t seem to get satis¬ 
factory results, proving that something 
is amiss with some of the theories when 
applied to actual practice. Now, I am 
not a hog expert, though I have helped 
to develop and handle several blue- 
ribbon porkers, and have seen various 
methods applied, some of which made 
good after the most approved form— 
cash profits. Much of the uncertainty 
among practical men is along the lines 
of how much to feed; whether to give 
them all they will eat, or keep them a 
little hungry; and when to sell, as 80 
to 125 pound shotes or as heavy, fat 
hogs. 
Now, the main stand-by for fattening 
heavy hogs is corn in some form, and 
at present prices corn is a mighty ex¬ 
pensive feed, and the chances are in 
favor of your feeding more money to 
your big hogs, as corn, than you will 
get out of them in fat pork. The most 
profitable bunch of shotes I have ever 
helped to produce were fed only skim- 
milk, well thickened with shorts, until 
about five weeks before they were 
shipped (alive), when they received, 
each, one stalk and ear of green corn 
just before it began to harden, and this 
was increased to two and 2times that 
amount per shote. Of course in the last 
two weeks the corn was becoming hard¬ 
ened. These shotes were raised in pens 
8x30 and five to each pen. Besides, they 
had a good hoghouse for shelter. They 
were sold at from 86 to 134 pounds each. 
At no time were they fed to repletion; 
they were always at the squealing point 
when they saw anyone or heard them 
passing the pens. The whole secret of 
success with these shotes (or with any, 
I am persuaded) was that they were 
always on the make; they never stopped 
growing and putting on flesh, because 
they were given just what they could 
really properly digest, and no more, and 
of readily digested, wholesome food, 
exactly suited to their needs; no greasy 
or soapy dishwater or like indigestibles 
that interfere with the digestive juices 
and necessarily cause the waste of much 
food that is never digested, and, inci¬ 
dentally, greatly increases the cost of 
production and lowers the grade as a 
marketable commodity. 
Figuring corn at average prices, try¬ 
ing to produce fat hogs at a profit is 
about as risky a venture as it would be 
to try to drive them over a quicksand; 
as long as you can keep them moving 
your chances are good, but once let 
them stop and it’s mighty doubtful if 
you ever get them started again without 
a loss, for when a hog isn’t gaining- in 
size and flesh he is losing. This may 
not apply in full to those who have 
more land than they know what to do 
with, and where sheep, cows and horses, 
etc., cannot be made to fill the need. 
Maryland. E. A. wendt. 
Overcoats for the Live Stock. 
In that very thrifty and progressive 
English colony of New Zealand a 
unique custom has grown up, and ex¬ 
perience has served only to more firmly 
establish its merits. This is the Winter 
blanketing of the live stock, both horses 
and cattle. We are told that this is 
done not only in the barnyard, but in a 
wholesale way with large herds, that 
run on the range. The blankets used 
are of various manufacture and style, 
according to the fancy and purse of the 
buyer. They are for the most part not 
taken off either day or night, but are 
left on during the period of the cold 
season. As a good part of our own 
land is subject to as low a temperature 
as New Zealand, I have wondered if we 
might not with profit adopt this custom 
in some measure. Nature has provided 
that the hairy coats of horses and cat¬ 
tle should be somewhat longer and 
denser in the cold than in the warm 
season, but the difference is nothing 
like as great as man feels it necessary 
to provide for himself in heavier under¬ 
garments and overcoat. Our Winter 
season is featured with terrific blizzards 
with sudden drops of 30 and 40 degrees. 
Man is able to protect himself against 
these extremes with furnaces and over¬ 
coats, but the hapless stock must rely on 
nothing more than innate hardiness. 
Even good stables, while they shelter 
from the biting wind, do not greatly 
mitigate the degree of cold, and many 
stables are not as windproof as they 
might be. Last Winter I bought the 
lightest grade of blankets for my two 
horses and left them on day and night, 
except in quite warm spells of weather. 
The horses were turned into a wood 
pasture during the day, but there was 
no trouble with keeping the covers in 
place, though some extra precautions 
should be taken to fasten them securely. 
I reasoned that such protection was not 
only merciful, but economical. The 
function of food is not only to furnish 
strength, but to provide fuel for the 
maintenance of a sufficient degree of 
bodily heat to withstand cold. The, 
more cold an animal is exposed to, the 
more food it is obliged to consume. It 
would be interesting to see the results 
of careful experiments with blanketed 
and unblanketed stock as to the differ¬ 
ence in their maintenance ration. 
L. R. JOHNSON. 
Missouri. 
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