1014. 
THE KUKAL NEW-YORKER 
46 9 
Mix Your Own Feed! 
It Pays in Beef and Milk 
We have Issued a big, new ration book for dairymen, feeders and stock raisers, giving inform¬ 
ation of untold value about linseed meal, the cheapest and best feed for cattle and all other 
kinds of stock. 
Send the coupon for your reply—get posted on protein value, the flesli-formin milk-pro¬ 
ducing and mild laxative qualities of this extremely rich and highly digestible feed. 
HANDLE THE COW’S UDDER. 
Many men are fine judges of eowa, so 
far as pedigree or breeding and points 
of conformation are concerned, but they 
forget a most important matter when 
examining a cow. They neglect to make 
a Critical, manual examination of the 
udder. This is all-important, and never 
should be forgotten. Beginners should 
bear that in mind, for the udder decides 
in great measure how profitable the cow 
will be for dairying. When the writer 
was a student at a veterinary college in 
Scotland ’way back in 18SG, he visited 
a dairy farm with his brother students 
for the purpose of examining and study¬ 
ing types of dairy cows. lie had learned 
a lot about such things as bone spavins 
and ringbones, and so stopped and said, 
“My, my! It’s too bad that cow has 
such a big bone spavin!” when he no¬ 
ticed an animal so affected. Then the 
old, experienced dairyman exclaimed: 
"Hoot, toots! Never mind the spavie; 
she has a grand mou’ and poke!” mean¬ 
ing that she had a good mouth and ud¬ 
der. Buy a cow that has a capacious 
abdomen and strong wide, muzzle, hut 
don’t forget a big, sound udder is the 
chief desideratum. 
Standing behind a cow see that there is 
no enlargement of the udder, high up at 
the hack of the vessel. If an enlarge¬ 
ment is there handling will find it to be 
hard and extending into the udder tissue. 
It is a tumor, and in all probability 
tuberculosis of the udder. We simply 
would not for a moment think of buying 
a cow with such a tumor, and noticing 
one would save testing her with tubercu¬ 
lin. See that each quarter of the udder 
balances its mate, and, so far as possi¬ 
ble, prefer an udder that has the four 
quarters of about like capacity. Such 
cows are comparatively scarce, hut they 
are the good ones. The forequarters 
commonly are poorly developed and the 
teats often are too close together. They 
should not fit into a tin cup, but he six 
inches apart, or thereabout, in each direc¬ 
tion. That means a well-formed capa¬ 
cious udder. 
But the handling is necessary. Sit 
down and milk• the coir. Milk into the 
hand, from each teat and carefully exam¬ 
ine, taste and smell the milk unless it is 
seen to be abnormal in consistency or ap¬ 
pearance. If this is not done one may fail 
to learn that one quarter is giving poor 
quality milk, or pus, or stringy, or clot¬ 
ted, or had smelling milk. If one does 
not milk the cow he will be unable to 
tell how much each quarter gives in com¬ 
parison. If he milks he may find that 
one quarter gives good milk, hut defi¬ 
cient in quantity, or that the foreteats 
do not give nearly so much as the 
rear quarters. By milking he will learn 
whether or not the cow is a confirmed 
kicker, or switcher, or one that voids her 
urine each time milking starts, or one 
that holds up her milk. lie will also 
learn whether the teats are of such size 
as to make milking a comfortable and 
easy matter, and whether or not she is 
an easy milker, or a stripper or a “spray¬ 
er.” Then too one finds out about super¬ 
numerary teats, fistula' or false openings 
of the teats, warts, sores, chaps, cracks, 
cow-pox, pimples and all sorts of things 
of that type. 
But this is not enough. One should 
massage every portion of the udder after 
milking. Hard lumps and masses mean 
that the cow has had one or more attacks 
of garget and that being the case such a 
cow will be certain, sooner or later, to 
have a recurrence of the disease and lose 
the function of her udder. The cow may 
be for sale for the reason that her udder 
is unsound, and one wants to know that 
before he becomes the purchaser and has 
no recourse. It is perfectly possible to 
detect the trace of even a slight attack 
of garget. If one has practice his hands 
will detect the slightest departure front 
normal feel and consistency of true milk 
gland tissue, compared with tumor or 
scar tissue resulting from disease. The 
big, fleshy udder that does not shrink and 
hang in folds after milking is the wrong 
sort of vessel for milk production. It is 
too meaty, and not made up of true gland 
tissue which makes milk. Milk-making 
gland tissue is beautifully soft, elastic, 
mellow and pliant, and is covered with 
satiny, soft, line-haired, elastic skin. 
Such gland tissue forms the “dishrag 
udder” which is of large size when dis¬ 
tended with blood and milk and perfectly 
collapsed after milking. 
It is poor policy to buy a cow that has 
a lump or hard mass in her udder, or one 
that has abnormal milk in one quarter or 
more. The “three-tea ter” cow is a nuis¬ 
ance. The cow that has abnormal milk 
is a source of dire danger in the stable ; 
for udder troubles, in their worst form, 
are terribly contagious and the contagion 
is carried by the milker’s hands and is 
contracted from contaminated floors and 
gutters. Never buy a cow that has any 
unsoundness of the udder and make it 
the invariable rule instantly to isolate 
any cow that has anything the matter 
with her udder and keep her away from 
other cows until she is perfectly well. If 
this were done udder troubles would be¬ 
come comparatively rare. At least do 
not be foolish enough to buy an unsound 
udder. Even with the best of care ud¬ 
ders are liable to go wrong and we know 
of nothing more vexatious and unprofit¬ 
able to the dairyman. A. 8. Alexander. 
WHY DOESN’T THE BUTTER COME ? 
J. C. G., on page 319, is in trouble 
because it takes so long to churn. A 
minister’s wife once wrote to a dairy 
editor, saying their cow was expected to 
calve in three months, but still gave a 
large mess of good milk which was very 
hard to churn. She treated her cream 
exactly as she always had done, and 
churned at the usual temperature, hut 
the butter would not come. The editor 
replied that it was a common ••omplaint 
that the cream of cows that had been a 
long time in milk, was hard to churn, 
and that there were several remedies, 
which dairymen believed to be more or 
less elTectunl; but her best plan would be 
to trade her cow to one of the deacons 
for a fresh cow; that if the deacons 
would not trade, then try some of the 
world’s people. The story ends right 
there, hut if the woman succeeded in 
trading for a fresh cow, she probably 
churned in 15 minutes. 
In our dairy we have never had any 
difficulty in churning even when we had 
no more than one fresh cow in a herd 
of 14. The one fresh cow supplied 
“the leaven that leavened the whole 
lump”; or more properly speaking, fur¬ 
nished the globules of butter that were 
sticky enough to make all the others ad¬ 
here in a solid mass In our experience 
with difficult churnings, the butter 
“comes” or separates from the butter¬ 
milk, but will not “gather.” The little 
particles will not stick to each other, hut 
remain floating in the froth. We have 
had cases where butter globules, nearly 
as large as birdshot, and as round, would 
not adhere to each other, and I skimmed 
them out into a clean muslin sack, 
squeezed out the butter-milk, emptied 
the mass into the butter howl, and with 
the ladle worked it into as fine a roll, 
as was ever placed on table. 
Keeping the cream until it was loppert, 
as well as sour, and then churning at 70 
degrees, we have found to be an advan¬ 
tage. The butter will he whiter for 
churning so warm, hut a little color put 
with the cream before churning will 
make it yellow enough. The old remedy 
for a hard churning (when witches were 
believed in) was to throw into the churn 
a red-hot horseshoe, to exorcise the 
witch. A neighbor says that a quart of 
boiling water will answer the purpose 
just as well as a horseshoe, for he has 
tried it. 
Some dairymen say that the feed of the 
cows is responsible for the hard churning 
—that the trouble is caused by unbal¬ 
anced rations. Moldy cornstalks, tur¬ 
nips, half-rotted cabbage, or garlic when 
eaten by the cows might give the butter 
a bad taste, but I think would not make 
it come any harder. One writer thinks 
that too much ripening of the cream, or 
keeping it too long before churning, is 
the cause of hard churning. Our exper¬ 
ience is that if the cream is kept in a 
cool place, it can be held a week without 
ripening any too much for easy churn¬ 
ing, and in the Winter it must he brought 
into a warm room for a day before churn¬ 
ing, in order to get it sour enough. 
Pennsylvania. j. w. ingham. 
Mrs. Brezey (with hammer) : “There, 
I’ve hit the nail on the head at last.” 
Mr. Brezey : “Why do you put your fin¬ 
ger in your mouth?” Mrs. Brezey; 
"That was the nail I hit.”—New York 
Sun. 
No "ready mixed” feed compares in results with 
HYPRO Pure Linseed Meal, mixed to meet yourpartic- 
ular feeding requirements. The HYPRO brand is the 
best and purest — the highest grade flaxseed grown. 
Pure, unadulterated linseed meal — guaranteed to con¬ 
tain 36% protein. 
Remember that the way to buy feed is in units of 
food value—mere bulk means nothing. 
You get known value and balanced rations that 
keep your stock in a thrifty, profit-producing condition 
when you buy HYPRO Pure Linseec I Meal. 
Used in connection with skimmed milk, it’s the best 
substitute for wholo milk in existence. Enables you to 
keep your calves and raise them profitably. 
Insist on the HYPRO LABEL and get the real 
thing. Don’t risk unknown kinds of linseed meal. The 
prize catt'e of the world are invariably fed on linseed 
meal. The prize brand of linseed meal is HYPRO. 
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My feod dealer's rmiuo is 
■■■■■■■no 
What You Do When the Pail is Full 
Change the cover. Don’t stop the machines milking— 
that would be a loss of time. Weigh and record each cow's 
milk—that’s the Hinman way. Everything runs smoothly and, 
silently. The first you know the milking is over. 
The HINMAN Milker 
Don’t chink that the Hinman is made only lot the big farmers. It’s 
a money maker lor dairies of all sizes trom 10 to 400 Every owner will 
tell you proudly "It’s a Hinman.” They milkevyry lime—always on the 
job. Cheapet than hired liclp - 
Milking in Silence Means Dollars 
Cow-contentment and thoroughly scientific milking make the big 
records. That's why such dairymen as Jno. Garrow, Morenci. Mich., 
uses the HINMAN when putting his heifers through the advanced registry. 
A few of the many features found only in the Hinman; Each machine 
separate; oo vacuum in pail; rapid-pail-changing idea; visible milk flow;. 
no piping—just a simple drive rod; only two moving parts. 
. I Say the word and wt'll mail you our catalog. It will 
• help you to understand why the Hinman milks 6S.000 cows 
* daily undo greatly varied conditions. Agents everywhere. 
HINMAN MILKING MACHINE CO. 
83-93 Elizabeth St., Oneida, N, Y. 
TO BE CONTINUED-WATCH THE ARROW. 
... ais? . 
\y IF YOU ARE * 
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BOOKS 
DEYO-MACEY SALES CO., INC., 
29 Washington Street, Binghamton, N. Y. 
LEVIN PRUNER 
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These articles are not given with a sub¬ 
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place of cash, for extending the subscrip¬ 
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THE RURAL NEW-YORKER, 
333 WEST 30th ST., NEW YORK. 
advertisers mention The R. N.-Y. and youTl get 
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When you write 
and 
