1910. 
the rural* nkw-yukker 
1*5 
FEEDING PROBLEMS. 
Under this heading we endeavor to give advice 
and suggestions about feeding mixtures of grains 
and fodders. No deilnite rules are given, but the 
advice is based upon experience and average 
analyses of foods. By '’protein” is meant 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, wuilo “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 off. 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 carbonydrat^s. 
RATION FOR MILCH COWS. 
Will you give me a ration for my milch 
cows from the following feeds?—Corn and 
cob meal, which I have myself; bran at 
.$28 per ton; shorts. $29 per ton; wheat 
middlings. $30 per ton; gluten, $31 per 
ton; linseed, $36 per ton; sucrene dairy 
feed, $26 per ton. I have shredded corn 
fodder and sweet corn fodder, which has 
quite a few nubbins in it. I. 7... M. 
Pennsylvania. 
The following combination is the best 
ration I can make from the feeds you 
mention : five pounds corn and cob meal, 
three pounds gluten meal, one pound lin¬ 
seed meal, two pounds wheat bran, two 
pounds shorts, 25 pounds corn fodder. 
This amount is intended for an average 
sized cow in full flow of milk, and must 
be increased or diminished according to. 
the individual requirements of each cow. 
I do not include sucrene, for the reason 
that it contains oat hulls, oat glumes, 
particles of straw, salt and weed seeds 
in combination with good feeds like dry 
brewers’ grains, molasses and cotton¬ 
seed meal. If you want to feed oat hulls, 
oat glumes, straw and weed seeds you 
can save a large part of $26 per ton by 
buying them as such. 
Buckwheat and Ground Oats for Cows. 
Can you tell me how ground oats (home 
ground) compare with other grains as a 
ration for milch cows? Also buckwheat 
with the hulls sifted out? I have some 
of each of these grains, and thought per¬ 
haps I could work them in with other 
grains and save buying quite as much. 
Vermont. o. b. h. 
Ground oats compare very favorably 
with other grains for milk production 
when properly used in a balanced ra¬ 
tion. The only objection we have to 
them is their cost. When oats are worth 
50 to 60 cents per bushel they cannot 
be used profitably for the production of 
milk at market prices. Buckwheat is 
very fattening, but it can be used for 
a small part of the ration. You should 
mix some protein feed with it like dry 
brewers’ or distillers’ grains or wheat 
bran. A good ration could be made by 
mixing four pounds Ajax flakes with two 
pounds each of ground oats, buckwheat 
and gluten meal. If you had some good 
clover or Alfalfa hay to go with the 
corn fodder it would add value to the 
ration. 
Another Dairy Ration. 
Will you give me the best balanced ration 
for milch cows weighing about 850 pounds, 
and I would also like to know the quantity 
to feed to each cow per day? Prices of 
feeds in our local market are as follows: 
Mixed wheat feed, $1.50 per 100 pounds; 
gluten meal, $1.60 per 100; <;otton-seed 
meal, $1.70 per 100; hominy meal, $1.60 
per 100; old process oil meal, $1.80 per 
100; best mixed hay, $12 to $15 per ton. 
Would you consider oil meal an essential 
part of rations for stock, and wliat is the 
value of brewers’ grain compared with other 
feeds mentioned above? h. d. s. 
I do not know what you mean by 
“mixed wheat feed,” as no feed by that 
name was licensed to be sold in the 
State prior to July 1, 1909. The fact that 
there arc 220 compounded feeds licensed 
for sale in New York State, and highly 
praised by dealers who make large prof¬ 
its on their sale, is enough to condemn 
the practice of buying this stuff and 
feeding your cows by guess. I would 
recommend that you try to get dry 
brewers’ grains or distillers’ grains, malt 
sprouts or wheat bran, any one of which 
will make a good ration by mixing it 
with the heavier feeds mentioned. You 
could feed pound of cotton-seed 
meal, \Yz pound of gluten meal and 
one pound of oil meal with from three 
to five pounds of some of the lighter 
feeds mentioned above, and you would 
have a good ration, but no one can say 
it is the “best.” The amount of feed 
must be regulated by the ability of each 
individual cow to digest her food and 
the amount of milk she is giving. A 
good average rule to follow is one pound 
of grain to three or three and a half 
pounds of milk for a cow in full flow. 
You can safely feed all the good hay 
that will be eaten up clean. While oil 
meal is not absolutely an essential part 
of the ration we have found it a profit¬ 
able feed to use in small quantities 
where no silage, roots or succulent feed 
of any kind is available. Of course it 
should only be fed during Fall and Win¬ 
ter. Dried brewers’ grains have greater 
feeding value than hominy or wheat 
bran, but are not as valuable as gluten 
meal, cotton-seed meal, malt sprouts or 
dried distillers’ grains, according to the 
chemical analyses. With gluten meal at 
$32 per ton brewers’ grains should sell 
for about $25, but as there is a differ¬ 
ence in the different brands these prices 
only represent average values. The price 
given for hominy meal is too high, so I 
cannot advise its use. It should sell for 
a lower price than»cornmeal. 
Ration for Fattening Cattle. 
I have a lot of 800-pound open heifers 
that I wish to make weigh 875 or 900 
pounds for market April 1. I have crushed 
corn, corn fodder (shredded), wheat, oats 
and rye straw. I can buy cotton-seed meal 
for $37 and wheat bran for $25 per ton. 
Please advise if I can get a perfect ration 
from the above feeds, and how much and 
what proportion of each to use? Should 
the cattle he confined in barn or fed in barn 
and let out for water and straw? Cattle 
cost 3)4 cents and bring 5% cents April 
1. Is ibis a paying proposition? w. c. j. 
Virginia. 
You have the proper feeds with which 
to make a very good ration, but you 
must' remember that there is no such 
thing as a “perfect ration,” any more 
than there is a perfect man or a perfect 
horse. Any man who feeds cattle ought 
to know better than anyone else how. 
much feed such animals will consume 
and digest properly. As a rule it pays 
to feed well up toward the limit of the 
capacity of milch cows and animals in¬ 
tended for beef, because it takes a cer¬ 
tain amount of feed to maintain the ani¬ 
mals without the production of any milk 
or ineat, and profit can only come to the 
feeder who can make his animals con¬ 
sume enough feed to produce enough 
milk or meat to mot - than cover the 
cost of such feed. Feeding animals is a 
science which no person can learn in a 
few days or a year. Success can only 
come by making a thorough study of the 
subject, and then using good common 
sense in caring for your stock. In cold 
stormy weather think how you would 
like to be a cow yourself and belong to 
a man who gave you the warm side of a 
wire- fence for shelter. In this way you 
can judge when animals should be in the 
barn and when they should be out. Dur¬ 
ing the Winter in the beef-growing sec¬ 
tions of the West the animals are either 
kept in the barn and let out for water 
and exercise, or they are kept in yards 
where they can go under sheds, the 
feeding being done from racks and 
troughs, which method reduces the labor 
to a minimum. It is impossible for me 
to say whether this will be a paying 
proposition for you or not, so much de¬ 
pends upon the animals you are feeding. 
It will not pay to feed anything but 
well-bred beef animals, such as Short¬ 
horns, Galloways, Angus or Heresfords. 
A good ration to feed would he two 
parts cotton-seed meal, two parts wheat 
bran and eight parts crushed corn, with 
all the straw and corn fodder they will 
consume. _c. s. greene. 
Ventilation for a Cellar. —Noticing 
on page 1064 the questions how to ventilate 
a cellar, I will describe l wo ways in use 
here. Remove from cellar window one 
light of glass; use in its place a light 
one-inch larger each way, using two 
grooved or rabbettod pieces of wood at¬ 
tached to sash at top and bottom so it 
will slide and can he opened full size or 
entirely closed. A better way if new win¬ 
dows are to be used is to have the frame 
rabbetted for the thickness of sash, the 
outer or permanent one to be made for 
four lights, witli the first and third lights 
left out : the inner or loose sash to have 
the middle space left open and slide from 
one side to t lie other like a stove damper. 
A wire screen should be used outside to 
keep out rats, cats, etc. • u. r. s. 
Rarre, Mass. 
1910 
DAIRYING 
PROSPERITY 
♦ 
The one thing which has contributed most largely to 
dairying prosperity the world over for the past thirty years has 
been the DE LAYAL CREAM SEPARATOR, and favorable 
conditions afford more than usual opportunity for it to continue 
doing so during the new year of 1910. 
The DE LAVAL was the first cream separator and has 
always led in every step of cream separator development and 
improvement. DE LAVAL Cream Separators are as much 
superior to other separators as such other separators are to 
setting and skimming systems. Creamerymeri have long since 
come to use DE LAVAL separators exclusively, and year by 
year fa rip and dairy users are coming to appreciate the equal 
importance of separator differences in this smaller way. 
There was never a better time to make the purchase of 
a DE LAVAL Cream Separator. The high price of dairy 
products helps it to save its cost twice as soon as would 
otherwise be the case. Hence it does this now within a few 
months over any setting system and within a year over any 
other separator in use. 
DE LAVAL Cream Separators still possess many patent 
protected features not to be found in any other separator. 
They have been re-designed and re-built from top to bottom 
within the past two years and are thus far superior even to earlier 
DE LAVAL machines. They not only do better work in every 
way than imitating separators and are much more easily cleaned 
and handled but are so much better built that they last twice to 
ten times as long,—while they cost no more than the poorest 
of other separators in proportion to actual separating capacity. 
No man having milk to separate, whether he now has no 
separator or an inferior kind of one, can make a wiser or more 
profitable move than to start the new year 1910 with a 
DE LAVAL machine, and every day of delay means just so 
much loss in quantity and quality of product. 
It is the duty of DE LAVAL agents to PROVE this to 
every possible purchaser and they are glad; of the opportunity 
to do it. Catalogue and any desired particulars may be had 
for the asking. 
THE DE LAVAL SEPARATOR CO. 
1G5-167 Broadway 
NEW YORK 
173-177 WH.I.TAM Street 
MONTREAL 
it E. Madison Street 
CHICACO 
14 k 16 ritiNURss Street 
WINNIPEG 
Drumm & Sacramento Str. 
SAN FRANCISCO. 
101G Western Avenul 
SEATTLE 
