13 34 
THE RURAt NEW-YORKER 
December 13, 
Milk 
THE NEW ENGLAND MILK SITUATION. 
There is proof oil every hand that Bos¬ 
ton is supplied largely with long distance 
milk; that is, milk that is three or more 
days old when it reaches the consumer. 
While this does not prove this milk of 
inferior quality, or unfit for use, yet 
many of the people who pay and use this 
buy it for fresh near-by milk produced 
within the 100-mile limit of Boston. In 
looking over the figures of Boston Health 
Board tabulation we find that Massa¬ 
chusetts has 1,500 dairies supplying milk 
to Boston dealers. Vermont has 2,000 
dairies, many of these 200 miles away; 
New Hampshire 1,800 dairies, many of 
which come into the 100-mile radius; 
Maine 800 dairies, 200 miles or more 
distant from Boston; Connecticut 450 
dairies from 100 to 200 miles away, New 
York State 1,100 dairies, or three-fourths 
as many as has Massachusetts, and these 
200 to 400 miles away. These make a 
total of 7,650 dairies, only 1,500 or about 
one-fifth are Massachusetts milk. 
This longest distance milk is delivered 
in Boston in most cases at a lower cost 
than Massachusetts milk, and sold for 
the same figure. The buyers of this long 
distance milk are the large dealers, and 
these are reduced to two really, although 
one of these is divided up into several 
smaller companies or firms, but controlled 
by the same men. The largest dealers or 
combined companies are controlled by the 
Whitings, and the milk for their various 
companies is bought in New York State, 
their most distant station their being 402 
miles by railroad. In Maine their most 
distant station is 257 miles, in Vermont 
267 miles away; the remainder in Massa¬ 
chusetts and Connecticut. 
The second large dealers are the Hoods 
whose business is done under one name 
and whose milk comes largely from North¬ 
ern Vermont and New Hampshire, their 
most distant shipping point being 267 
miles away. These are the really large 
interests in Boston milk business, and 
they have often stated that they made 
only a portion of a cent per quart, about 
one-third I believe, profit and have pro¬ 
duced figures to prove the same. Some 
say figures will lie, and perhaps they 
have good reason to think so in view of 
the fact that this milk costs at the farm 
from four to almost five cents per quart 
at present time, although it was offi¬ 
cially stated that the average price re¬ 
ceived by farmers in 1912 was only three 
cents and a fraction per quart, and sold 
then and now at nine and 10 cents per 
quart. These dealers claimed, however, 
that only a small part was sold at these 
prices; so much was sold at wholesale 
at a very close margin that the average 
profit was as stated. 
I know of one person who has and is 
paving 57 cents per can to one of these 
firms at present time for milk costing 
the firm less than 45 cents per can de¬ 
livered in Boston. If they can show 
truthful figures to prove that only one- 
third of a cent per quart is made on this 
milk we should certainly like to see them 
do it. In this case 1 have put the cost 
delivered in Boston at the highest pos¬ 
sible figure; the chances are two or three 
cents lower would be safe. The truth 
is the big milk interests have been and 
will whenever oportunity offers, squeeze 
at both ends. A cent a can gained at 
either end amounts to large amounts at 
the month’s end on t ! volumes of milk 
bought and sold by aese big interests. 
The fact that so many of these wholesale 
buyers or small dealers and peddlers are 
waking up to the fact that they are being 
soaked, and are looking up territory in 
which to buy milk direct from the pro- 
ducer, shows that they do not believe in 
the small profit story, for if they could 
buy their milk at about actual cost of 
delivery in Boston and get just what 
amount they want when they wanted It, 
does it stand to reason they would bother 
to go in to the country and bargain for 
a supply which would sometimes be too 
much for their needs, at other times not 
enough V 
The steady reduction of production in 
Massachusetts and to some extent in New 
Hampshire and Vei-mont shows plainly 
the profit is not at the producing end. 
The question is, can we in any way rem¬ 
edy the situation by improved laws or 
regulation in whatever part or section 
of the business they are needed, or by 
a uniform law covering all points in¬ 
volved in the question, covering all pro¬ 
ducing territory and all dealers buying 
this milk? Are we doing anything to 
help the situation, or are we letting it 
drift on the rocks? It looks vei’y much 
like the rocks at present. 
The time is certainly coming when we 
must all take hold and pull together. 
How near or how far away that time is 
we do not as yet know, but we do know 
that the decline in production of milk in 
Massachusetts is serious, and we are fast 
approaching a crisis. The supply of milch 
cows is now not enough for the demand 
under present unsatisfactory conditions, 
arid they are decreasing evei’y day. What 
will the result be in the near future? 
Certainly a farmer can make no mistake 
in raising all the stock he can feed prop¬ 
erly, and turn them into milk or beef as 
the future requirements demands. Either 
looks very much like a safe investment 
at the present time. a. e. p. 
AILING ANIMALS. 
Sweating in Stable. 
I have a horse that sweats very easily, 
and sweats so at night I cannot clean 
him off in the morning. He eats well and 
seems to be well. H. c. E. 
New Jersey. 
The stable may be too hot and close. 
Have it perfectly lighted and ventilated 
and keep it clean. Clip the hair from 
the horse’s belly and from the legs above 
knees and hocks. This will stop sweat¬ 
ing, provided the stable is properly ven¬ 
tilated. A. s. A. 
Trouble With Cow. 
One of my cows has very strong and 
offensive smelling urine. What would 
you do about it? s. J. E. 
New York. 
Avoid feeding strong smelling and tast¬ 
ing feed. Give her half an ounce each 
of powdered wood charcoal and granulax 
hyposulphite of soda in her feed twice 
daily, and see that she takes abundant 
exercise out of doors. We take it for 
granted that you know that she is not 
carrying a dead calf or retaining her 
afterbirth. Those are common causes of 
bad smelling discharges. A. s. A. 
Injured Eye. 
A couple of days ago one of our oxen 
was struck across the face with the whip. 
Yesterday he kept one eye closed most of 
the time and thei-e appears to be a blue 
film over the ball, but no special inflam¬ 
mation. Is there anything to be done, or 
are the chances great that he is blinded? 
New Hampshii'e. N. H. 
Thei’e is much danger of blindness in 
such a case, if the blow was severe. Keep 
the eye covei'ed with a soft cloth or com¬ 
press to be kept wet with a lotion com¬ 
posed of ten drops of carbolic acid and 
half a dram each of sulphate of zinc and 
fluid exti’act of belladonna leaves in a 
quart of cold, soft water. Keep ox in a 
darkened stable and feed light, laxative 
rations. A. S. A. 
Lice. 
My calves and heifers have lice, and I 
have been unable to rid them of the 
vermin. I have washed them with a 
solution of soap, lard and kerosene mixed 
with water, which did no good. Then 
a druggist recommended a soap which 
was supposed to kill all kinds of vermin; 
this also failed. Several other remedies 
have failed. Will you suggest a remedy? 
New York. H. L. b. 
Cleanse, disinfect, fumigate and white¬ 
wash the stable and see that it is per¬ 
fectly lighted and ventilated. Lice and 
ringworm are most troublesome in hot. 
dark, dirty stables. Steep four ounces 
of stavesacre (larkspur) seeds in a gal¬ 
lon of boiling water for 12 hours, then 
strain and apply to lice infested parts, 
as often as found necessary. a. s. a. 
Grease. 
We have a fine work mare about 12 
years old, which has some trouble with 
her right hind foot. In the hollow back 
and below the pastern joint is a growth 
nearly an inch thick in places. It fills 1 
the entire hollow and is beginning to ex¬ 
tend around the upper edge of the hoof. 
It is like a rough scab in appearance 
and seems inflamed when it cracks. It 
does not make her limp, but she often' 
holds up her foot. It has been in the 
foot six months. When we first noticed 
it, it was very small. The pastern joint 
above it is swollen. We have had two 
veterinarians prescribe for it, one said it 
was greasy heel and gave us a caustic 
preparation to use. The other prescribed 
fat of rancid meat. Neither has helped 
and the foot grows worse. Can you sug¬ 
gest a remedy? m. d. 
Poultice the parts for a few days with 
hot flaxseed meal to cleanse the sore; then 
wash clean and dry thoroughly. After¬ 
wards apply twice daily some benzoated 
oxide of zinc ointment. If that does not 
suffice blister the part with cerate of ean- 
tharides and then use the ointment again. 
I)o not wash the parts, after the first 
washing, as washing aggravates such con¬ 
ditions. a. s. A. 
Eye Disease in Dog. 
I have a male Aii’edale puppy six 
months old, which I prize highly, but he 
is nearly blind. I first noticed it about 
three months ago. The trouble is a 
white irregular spot. This white spot is 
round, only when the pupil is dilated, it 
is irregular but I cannot say whether the 
spot is in the pupil or right inside, or in 
the crystalline lens. I imagine that when 
the pupil is dilated, at night he can see 
bettei’. Can you tell me if there is any 
cure for it or will it come all right? 
Both eyes are the same. p. l. p. 
Washington. 
If cataract is present it will prove in¬ 
curable ; but we have never seen such a 
condition in a six-months-old pup. Most 
likely it is a case of iritis, and worms 
may be the cause. Give worm medicine, 
to be bought at the drug store ready for 
use. If that does not avail get some one- 
grain capsules of iodide of potash, or a 
solution containing one grain to the tea¬ 
spoonful (dram) and give one grain or 
one teaspoonful of solution at night, re¬ 
peating for two or three days; but stop 
at once if alarming symptoms appear, 
as this medicine takes a strong hold ox 
young dogs. Repeat the treatment later. 
Bathe the eyes twice daily with a 10 per 
cent solution of boric acid. a. s. a. 
oMore 
Wasteful 
Mixing 
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A-2 
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