1392 
THE RURAL, NEW-YORKER 
December 27, 
FEEDING PROBLEMS 
TTNDER this heading we endeavor to give advice and 
' J suggestions about feeding mixtures of grains and 
fodders. No definite rules are given, but the advice is 
based upon experience and average analysis of foods. 
Hy “protein” is ment the elements in the food which go 
to make muscle or lean meat. “Carbohydrates” comprise 
the starch, sugar, etc., which make fat and provide fuel 
for the body, while “fat” is the pure oil found in foods. 
"Dry matter” means the weight of actual food left in 
fodder or grain when all the water is driven otr. A 
“narrow ration” means one in which the proportion of 
protein to carbohydrates is close—a “wide” ration means 
one which shows a larger proportion of carbohydrates. 
Ration With Brewery Grains. 
What kind of feeds should be used with 
brewery grains? We get the grains fresh 
from the brewery twice a week for milch 
cows. I feed a scoopful of grains twice 
a day with a little gluten, and would like 
to make a good balanced ration for Win¬ 
ter feeding by adding something else. 
Would you continue gluten, or is cotton¬ 
seed better? " K. o. 
As you do not state what kind of rough- 
age you are feeding I am unable to give 
you any definite figures in regard to the 
kinds and amounts of the different feeds 
to use. Under ordinary conditions, how¬ 
ever, if you are feeding hay and silage I 
would suggest a mixture of equal parts 
hominy and cotton-seed meal, feeding an 
average of about five pounds per day of 
this mixture to each cow in full flow of 
milk, in addition to the wet grains which 
you are feeding at the present time. Or 
you can use gluten instead of cotton-seed, 
but there is more risk of gluten causing 
udder trouble with heavy milkers. Of 
course in making this change it should be 
done very gradually, or unsatisfactory 
results are sure to follow. c. s. G. 
Sweet Potatoes for Cow*. 
Will you advise me whether there is 
any logic in the old saying that “raw 
sweet potatoes will surely dry up a milch 
cow?” Cows are very fond of sweets 
and through this section, second size po¬ 
tatoes sell at eight cents per %-bushel 
basket. G. W. B. 
Delaware. 
I suppose that if a cow is allowed to 
gorge herself on sweet potatoes they 
might derange her digestive functions and 
interfere with the milk flow, but that 
making sweet potatoes a part of a fairly 
well-balanced ration will dry up a cow 
is simply nonsense. Fed judiciously, 
along with feed of higher protein value, 
the potatoes will be found an excellent 
succulent food, better than beets, and 
as good as silage. w. F. massey. 
Feeding Young Pigs. 
Would you give me a ration for feeding 
young pigs? I would like to push them 
as fast as possible. What and how much 
should I feed as soon as weaned? I raise 
Berkshires, and have corn ; can get wheat 
middlings at $1.50, bran at $1.40, oil 
meal, $1.80. F. M. A. 
Greenlane, Pa. 
At weaning time, eight weeks of age, 
feed those pigs per day for each 100 
pounds of live weight two pounds corn- 
meal, one of middlings and one of oil 
meal mixed in six quarts of water. In 
place of the oil meal one-half pound of 
tankage may be used to advantage, espe¬ 
cially should the oil meal cause scours. 
Feed twice a day and give pigs access to 
salt, ashes, lime and slaked bone meal 
and clean soil. Increase the protein 
slightly during the next eight weeks, 
feeding at that time, 16 weeks old, per 
day for each 100 pounds of weight, five 
quarts of water and five pounds of the 
following: One pound each of cormneal, 
bran, middlings, and half pound oil meal. 
If skim milk be available use one quart 
each of cormneal, bran and middlings to 
five quarts of skim milk. During the next 
four weeks the proportion of protein 
should be gradually reduced, so that at 
the age of 20 weeks the iwgs should get 
for each 100 pounds of weight two pounds 
cormneal and one each of bran and mid¬ 
dlings, to about four quarts of water per 
day. The pigs should now be z-eady for 
a six or seven-weeks’ period of feeding 
preparatory to fattening largely on corn. 
During this seven weeks’ period the fol¬ 
lowing may be fed: Cornmeal, two 
pounds; middlings, two pounds; oil meal 
and bran, each one pound. Feed nearly 
five pounds of this mixture in four to 
five quarts of water per day per 100 
pounds of pigs. Decrease the water each 
week until at the end of the period, when 
three quarts of water may be used. Dur¬ 
ing this time the corn part of the ration 
may be slightly inci’eased. At the age of 
22 or 23 weeks the pigs start on the fat¬ 
tening ration, which should be largely 
corn, at least eight pounds of corn to one 
of oil meal or one-half pound of tankage. 
Near the close of the fattening corn 
alone is the usual practice, but some ex¬ 
tra protein aids digestion and assimila¬ 
tion. The above rations are high in pro¬ 
tein, as any table of .analyses will show, 
so do not over-feed the pigs at. any time; 
see that they get enough fluid and have 
access to plenty of mineral matter. The 
above formulas are to be used by chang¬ 
ing the proportion of feeds and of water 
to live weight each week, and then allow¬ 
ing for the weekly increase in weight of 
the pigs. 
A simpler way would be to feed in the 
form of a slop three pounds of an equal 
mixture of cormneal and middlings to five 
quarts of water for each 100 pounds 
weight of pigs per day. Later mix two 
parts by weight of cornmeal to one each 
of middlings and bran, feeding five pounds 
per day to each 100 pounds of live weight 
of pigs. Part of the feed may be fed dry 
and the rest in a thin slop, so that each 
100 pounds of pigs has the proper allow¬ 
ance of water. This allowance is six 
quarts per 100 pounds of pigs at weaning 
time, gradually decreasing to two quarts 
per 100 pounds at the end of the fatten¬ 
ing period. Two feeds per day are usual¬ 
ly given, though three may be given if 
you desire. Do not over-feed. See that 
the pigs have a good appetite and relish 
their food at all times. The rations given 
here ought to give good i-esults, and 
whether the gains will be highly profitable 
depends on the cost and selling price of 
the pigs and on the cost of the feeds con¬ 
sumed, their quality and upon the thrift 
of the pigs. W. E. DUCKAVALL. 
Ohio. 
“Peanut Bran.” —Consul-General Skin¬ 
ner of Hamburg, Germany, reports a con¬ 
siderable demand in that country for 
both peanut shells and the red skin which 
is found on the peanut kernel. Both are 
used for stock feeding, and are known as 
peanut bran. The peanut shells are 
crushed or ground as fine as possible, and 
mixed with waste molasses. This dry form 
of feeding molasses appears to be satis¬ 
factory. The shells themselves have ap¬ 
parently no nutritive value, although they 
certainly give what is known as “bulk” 
to the ration. The red skin of the kernels 
is also known as peanut bran, and they 
contain 14 per cent or a little more of 
fat. Fine peanut bran of this character 
brings from $11 to $12 per ton at whole¬ 
sale, and there appears to be considerable 
demand for it. Over 16,000 tons of this 
peanut bran were imported into Germany 
last year. This is mentioned to show 
how the Germans and other Europeans 
are studying to utilize all possible forms 
of feeding fertilizing stuff. The crushed 
peanut shells and dried ground moss or 
peat are used for holders or fillers of 
waste molasses, and everything which 
would possibly afford nutriment for either 
beast or plant is examined and bandied 
in the most accurate, scientific way. This 
saving is ah absolute necessity in the 
European countries. We have not come 
to the point yet in this country where 
such saving is found necessary, but it 
will follow as a natural course within the 
life of many a man of middle years. 
NEW YORK STATE DAIRYMEN. 
It is so much easier to point out de¬ 
fects in any existing institution than it 
is to provide real remedies for them that 
one hesitates to criticise even where criti¬ 
cism may be merited, and fortunately, 
little criticism is called for by the pres¬ 
ent management of this Association. 
They are unfortunate, however, in their 
choice of an auditorium in which to hold 
their meetings, as few worse places could 
be found than the low-ceiled, unventilated, 
noisy, mess room of the Armory. It re¬ 
quires a strong speaker to hold the at¬ 
tention of his audience when the air of 
the room is foul from lack of ventilation 
and the floor above transmits a constant 
rattlety-thumpety-bang from the exhibit¬ 
ors and their visitors overheard. 
The spacious drill room of the Armory 
was filled with exhibits from manufac¬ 
turers of dairy supplies and the State 
Agricultural Colleges, while one end was 
given to a display of butter and cheese 
from private makers, waiting to be 
scored by experts. As a somewhat more 
novel exhibit than others, several makes 
of milking machines attracted attention, 
and a few patient cows in the basement 
submitted to daily demonstrations of their 
effectiveness. It was so few years ago 
that the idea of a nickle-plated, rubber- 
lined calf seemed utterly chimerical to 
the writer that he always wants to stick 
his thumb into one of the teat cups when 
the power is turned on and l’econvince 
himself that the things really do suck. 
They do, however, and if they could only 
bunt, it is safe to say that no blind¬ 
folded cow could tell whether she was 
rearing a calf or a gasoline engine. 
There were probably good reasons why 
the four-day program was not condensed 
into two, though they were not evident 
to the casual visitor. To a dairyman 
who hasn’t a pretty good hired man at 
home, four days is a good while to spend 
in even so attractive a city as Syracuse, 
just previous to the holidays. The writer 
did not hear all the addresses, but those 
that he did hear were typically Itoose- 
veltian; that is, they were homilies upon 
the commonplace virtues of dairy prac¬ 
tice, rather than attempts to enunciate 
anything new. And, after all, that is 
about all there is to it. Dairy herds 
must be improved by eliminating the 
poor cows and bettering the good ones; 
milk and its products must be handled 
in a cleanly way, all the way from the 
barn to the table; producer, mauufac- 
turer, and distributor, must be competent 
and honest; each must study his busi¬ 
ness from every possible angle, that his 
efficiency may be increased and all must 
learn to work together for the common 
good, that each may receive his share. 
So, and so only, will the milky millenium 
ever arrive and the keeping of cows be¬ 
come in practice what it is now in un¬ 
disputed theory, the basis of all improved 
agriculture, and the star of hope before 
fhe ofttimes well nigh discouraged Amer¬ 
ican farmer. 
The discussion of trade relations be¬ 
tween our neighbors to the North and 
ourselves was most interesting, in fact, 
to the writer, the most interesting dis¬ 
cussion of all. Prof. .T. A. Ruddick. Can¬ 
adian Dairy Commissioner, talked of 
dairying in Canada and our mutual trade 
relations in dairy products. We are al¬ 
ways given to understand, just previous 
to a proposed reduction in tariff rates 
with any other country, that that coun¬ 
try has long been engaged in stacking 
her surplus products against the line, 
ready to topple the heap over upon us 
the minute the tariff is reduced. And we 
believe it, of course. According to Prof. 
Ruddick, however, Canada has some 
mouths of her own to feed, and they are 
growing steadily more numerous, if not 
larger. There has always been an ex¬ 
change of dairy products between the 
two countries, and naturally, more under 
low tariffs than under high. We have 
not only imported from Canada but we 
have exported to her, and a large part 
of this exchange has been due to geo¬ 
graphical relations which have overcome 
the artificial barriers erected by tariff 
laws. Large cities near the border must 
draw their dairy supplies from the coun¬ 
try about them, and imaginary lines be¬ 
tween those cities and the country a few 
miles distant will not prevent ail inter¬ 
change of commodities. As would natur¬ 
ally be expected, dairying conditions in 
Canada are much the same as those in 
this country. The cow population of the 
older Provinces of Eastern Canada is 
decreasing, though production per cow 
is increasing. This latter is largely due 
to the good influence of cow testing asso¬ 
ciations. Western Canada is increasing 
the number of her dairy cows, as is our 
own West. Home consumption in Canada 
is increasing and a very slight exporta¬ 
tion of dairy products immediately raises 
the price there to a level with our own 
and checks exportation. While Canada 
is exporting a small amount of milk, but¬ 
ter, cream, and cheese, she is importing 
butter from New Zealand. This latter 
country, by the way, so Prof. Ruddick 
thinks, is destined, with Australia, to be¬ 
come a large source of supply for the 
world trade in dairy products. New Zea¬ 
land’s peculiar climate and the inci’easing 
price of her lands, which bars the further 
extension of sheep raising, make dairying 
the most profitable enterprise there, and 
her small population permits her to ex¬ 
port a large part of her product. The 
opening of the Panama canal will put us 
directly upon her trade route to Europe, 
and she will certainly unload a part of 
her cargoes here. 
But I nearly forgot to speak of cheese. 
The increasing demand for milk and 
butter, both in Canada and in this coun¬ 
try, is curtailing the production of cheese. 
To one not acquainted with the extent 
of the ice-cream business, the amount of 
whole milk and cream consumed in the 
manufacture of that delicacy is astonish¬ 
ing. This helps, also, to reduce the sup¬ 
ply of raw material from which cheese 
is made. m. b. d. 
“JOHNNY, what are you going to do 
with that mouse?” “Give it to teacher.” 
“Why, she doesn’t want it.” “Oh. she’ll 
jump at it.”—Florida Times-Union. 
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MINERAL 
"SHEAVE 
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Booklet 
free 
13 Package CURES any case or money refunded. 
$1 Package CURES ordinary cases. 
Mineral Heave RemedyCo..461 N. Fourth Ave. Pittsburgh, Pa 
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As a Human Remedy for Rheumatism, 
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Every bottle of Caustic Balsam sold is 
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testimonials, etc. Address 
The Lawrence-Williams Co., Cleveland, 0. 
COLLEGES 
Grant, Iowa, March 3, 1913. 
Troy Chemical Co., Binghamton, N. Y.. 
Your cxcollont book pleased us so much 
that 1 am asking you to send us 8 mom 
copies for our Agricultural class. 
Thanks. A. W. FuiLurs, Frin. 
Un’ty of California, Berkeley, March 11. 
Troy Chomical Co., Binghamton, N. V.: 
1 wish to thank you for tho Savo-The- 
jlorso Book, which contains many val- 
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I horse owners. 
Very truly yours, F. L Gnirmi. 
WE ORIGINATED the plan of treating horses 
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Druggists everywhere sell Save-The-' 
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THICK, SWOLLEN GLAND! 
that make a horse Wheeze, 
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also any Bunch or Swelling. No blister, no 
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ABSORBINE, JR., antiseptic liniment for mam 
kind, reduces Cysts, Wens, Painful, Knotted 
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dealers or delivered. Book “F.vidence” free. 
W. F. YOUNG, P. 13. F., 88 Temple St., Springfield, Mass. 
is a feed of great value in itself. It increases the assimilative and 
digestive powers, of your Farm Stock. 
It is absolutely different from any other feed in the world, 
because of its peculiar properties. 
Its antiseptic properties free the stomach 
and intestines from worms or bacteria, thus 
enabling your animal to get full value 
from its food. 
FOR ALL FARM STOCK 
feed H Molassine Meal, ^4 regular ration 
to get best results. 
Write us for our latest book on Feeding. 
Look for this Trade 
Mark 
on overy bag 
fc dk-mj 
“MOLASSINE 
MEAL” i» pul up 
in 100 lb. bags. 
Ask your dealer for 
it or write direct. 
MOLASSINE ^COMPANYj 26 Board of Trade, BOSTON, MASS. 
St. John. Montreal. Toronto. Winnipeg. 
