0112 
THE RURAL NEW-VORKER 
April 20. 
Live Stock and Dairy 
0. I. C. AND CHESTER WHITE SWINE. 
What is the difference between the O. I. 
0. and Chester White hogs, and which is 
<onsidered the better breed? I am told that 
the O. I. C.’s mature earlier, and are finer 
bred and better to grow for market, nbt 
requiring so much feed to produce a given 
v,"eight, and the best utility hog all things 
i onsidered. w. s. h. 
New York. 
The O. I. C. hogs are a selected strain 
of the Chester Whites and do not differ 
materially from them. Some years ago 
it was no doubt true that the O. I. C. 
were much superior to the parent strain, 
but that is much less true to-day, for the 
Chester White hogs have most of the 
good features claimed for the O. I. C. 
When shown at State fairs and other 
shows hogs of the different strains of 
the Chester White breed must show in 
the same class, and to anyone but a 
hog fancier there seems no important 
difference. The O. I. C. hogs attain a 
greater weight perhaps than the other 
strains of this breed, but there the dif¬ 
ference seems to end. The good indi¬ 
viduals of the Chester Whites are so 
good as to leave little to be desired as 
a lard type of hog, regardless of the 
strain they may belong to; they are 
medium in size and fatten early and 
economically. w. e. d. 
LAW REGARDING IMMATURE VEAL. 
On November 12, 1912, I hog-dressed 
three calves that were very small, but were 
eight weeks old and over. The Board of 
Health got them. Now they want me to 
pay $50 or they will bring action against 
me. Can they jail a man if he does not 
pay, or only get judgment against me? I 
can prove the age of the calves, as I keep 
a record of every cow. As I never shipped 
anything to New York myself except that 
time I don't know what they can do to me. 
Will you look this up, as I am a poor man 
and cannot very well pay that amount? 
I did not know that I was doing anything 
wrong, or we would have kept them longer, 
but the freighter told us they were all right. 
Pawling, N. Y, o. j. b. 
O. J. B. probably shipped these calves 
to New York City. If so, lie has vio¬ 
lated Section 43 of the Sanitary Code 
of New York City, unless he can prove 
that each of the calves weighed more 
than 45 pounds after they were dressed 
and were over the age of eight weeks, 
the latter part of which he says he can 
do. Any violation of the Sanitary Code 
may be punished as a misdemeanor, 
which means that he could be sent to 
jail for any period up to a year, and the 
offender shall also be liable to pay a 
penalty of $50, so that he may have a 
judgment against him and be jailed 
also; but of course the jail penalty is 
never resorted to except on second of¬ 
fenders, or where disposition is shown 
to directly violate the law. It would 
be well, if possible, for O. J. B. to ex¬ 
plain the situation as best he can to the 
health authorities of New York City, 
and endeavor to make some arrange¬ 
ment with them by which he will not 
have to pay the full penalty of $50. 
Sanitary Code, See. 43. “No calf, or the 
meat thereof, shall be brought into the City 
of New York or held, sold or offered for 
sale for human food, which, when killed, 
was less than four weeks old, or when killed 
and dressed weighs less than forty-five (45) 
pounds.” 
Sanitary Code, Sec. 1772. Any violation 
of Sanitary Code shall be treated and pun¬ 
ished as a misdemeanor. 
Pecuniary penalties for violation of said 
sanitary code may be recovered in a civil 
action in the name of the Department of 
Health of the City of New York before any 
justice or tribunal in said city having juris¬ 
diction of such action. 
Sec. 1222, City Charter. Any violation 
of the Sanitary Code shall be treated and 
punished as .a misdemeanor and the of¬ 
fender shall also Do liable to pay a penalty 
of fifty dollars, to be recovered in a civil 
action in the name of the Department of 
Health of the City of New York. 
New York State Daw: Sec. 100 of Agri¬ 
cultural Law. No person shall sell or ex¬ 
pose for sale any such calf or carcass of 
the same or any part thereof, except the 
hide, unless it was, if killed, at least four 
weeks of age at the time of killing. . . . 
and no person or persons shall bring any 
such calf or carcass of the same or any 
part thereof except the hide into any city, 
town or village for the purpose of selling, 
offering or exposing the same for sale, unless 
the calf is four weeks of age, or, if killed 
was four weeks of age at the time of kill¬ 
ing. . . . 'Any person or persons expos¬ 
ing for sale, selling or shipping any calf or 
carcass of the same will be presumed to 
be so exposing, selling or shipping the said 
calf or carcass of the same for food. 
Same or a calf in an unhealthy condition 
may be seized and destroyed by Commis¬ 
sioner of Agriculture. 
THE AYRSHIRE COW. 
Breeds come and go with much noise 
and performance, but the Ayrshire keeps 
in her even course of “getting there" 
when the road is suited to her. The 
Scotchman is said to be tough and 
shrewd, but he does not seem to suc¬ 
ceed in all places. ITe nTds the right 
conditions to bring out his powers. The 
same is true of the Scotchman’s cow. 
No one “booms” her but she comes up 
now and then calmly switching her tall 
at the head of the procession. Here is 
a, report from C. M. Winslow, secretary 
of the Ayrshire Breeders’ Association: 
l)r. .T. A. Ness, Auburn, Me., sends me a 
clipping from the Maine Farmer of a report 
of the Androscoggin Valley Test Association, 
by A. C. llall, tester, which gives the 
amounts of milk from the three purebred 
herds that are in the test, viz., Ayrshire, 
Jersey and Holstein. Dr. .7. A. Ness with 
31 Ayrshires averaged 25.3 pounds of milk 
daily. C. It. Millett with 34 Holsteins aver¬ 
aged 24.5 pounds of milk daily. \V. C. 
Whitman with (not stated) Jerseys aver¬ 
aged 23.8 pounds of milk daily. The best 
butter cow was Dr. Ness’ Ayrshire cow, 
Lenetta, which made 1.92 pounds butter fat, 
*s _ 
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equal to 2.25 pounds of butter in a day. 
Next came W. C. Whitman's Jersey cow, 
Miss Whitney 4th, with 2.0G pounds butter. 
If you want a volley of reasons why 
the Ayrshire is the cow here they are: 
1. The Ayrshire in official and competi¬ 
tive tests lias proved herself to be a most 
economical producer of milk and butter, 
yielding the largest possible amount for the 
food consumed, and at the least possible 
cost. 
2. The Ayrshire is preeminently the 
milkman’s cow, producing the most desir¬ 
able milk for bis use, because of the large 
quantity of high quality, rich in total solids, 
placing it above the required standard of 
the different State laws for market milk. 
3. Ayrshire milk is a most satisfactory 
milk to ship or to peddle because it will 
bear transportation without churning to 
butter, and when well shaken before opening 
will then hold n uniform quality to the 
bottom of the can or bottle, and is the fav¬ 
orite with housekeepers because it lias a 
good color and never looks blue even when 
skimmed. Ayrshire milk is of the highest 
value for infant food, because it is evenly 
balanced in the bone and muscle producing 
qualities, thus making it a perfect food for 
growing children and invalids. Children 
fed on Ayrshire milk are not subject to 
stomach troubles and make a strong and 
healthy growth. Manufacturers of icc cream 
claim that they can make more ice cream 
to the quart with Ayrshire cream than from 
any other cream. 
4. The Ayrshire lias a strong healthy 
body, with a superabundance of vitality and 
vigor, is rarely sick and almost never has 
any trouble with her udder or teats, which 
is probably one reason why there is so 
much life giving quality in her milk. She 
lias a wonderful resisting power for tuber¬ 
culosis or any disease. 
5. The Ayrshire is the dairy rustler, 
thriving and paying a profit on the least 
natural food supply, because she is a vigor¬ 
ous feeder, not at all dainty in her appe¬ 
tite, eating with a relish everything mat 
comes in her way in ' ilffT llbe of forage ; good 
grass, poor grass or browse, all is food for 
the Ayrshire cow. 
G. The Ayrshire cow is a most uniform 
milker, holding out,well up to calving, and 
is with difficulty dried off between fresh- 
enings. 
7. The Ayrshire cow is very attractive 
looking, either white with red markings, 
or red with white markings, perfect in 
dairy conformation, with large shapely ud¬ 
der, teats of medium length, hanging per¬ 
pendicularly from the four corners of her 
udder, a beautiful cow to look at and a 
cow that makes the farm pay. 
8. While the Ayrshire is strictly a dairy 
cow, she fattens so quickly when dry. and 
is so heavy in hindquarters and loiii that 
she is a favorite with butchers. 
Some of these things may as well be 
said of other cattle. Our cows have no 
drop of Ayrshire blood in them, yet the 
children never have stomach troubles, 
though one of them swallowed a silver 
quarter. 
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