538 
THE RURAL NEW-YORKER 
April 4, 
FEEDING PROBLEMS. 
NDEll tills heading we endeavor to give ad¬ 
vice and suggestions about feeding mix¬ 
tures of grains and fodders. No definite rules 
are given, but the advice is based upon experi¬ 
ence and average analysis of foods. By “pro¬ 
tein” is meant the elements in the food which 
go to make muscle or lean meat. "Carbohy¬ 
drates” 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 
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 carbohydrates. 
Feed For Freshening Cow. 
I have a cow nine years old, due to 
come in June 7, part Holstein and Guern¬ 
sey. The last time she freshened she had 
udder trouble and came near losing one 
of her teats, so she was not bred last 
year. What grain would be best to feed 
her from now on? She will be dry in 
about a week and in good condition. I 
can get corn meal, bran, middlings, 
ground oats, oil meal; how would you 
mix them? How much to feed? I am 
feeding mixed hay, Alfalfa and Timothy. 
Every Summer she has a breaking out on 
her udder, something like cowpox. 
New York. G. e. l. 
At present feed the cow three or four 
pounds daily of a mixture of equal parts 
ground oats and bran. If this causes her 
to gain much in flesh, reduce the amount 
of grain. If the cow is turned to pasture 
later, omit the grain entirely. If she 
shows any symptoms of caked udder at 
calving time, before or after, give an 
ounce of saltpeter daily and rub the ud¬ 
der twice daily with two parts lard and 
one part spirits of turpentine. The 
breaking out on the udder is not at all 
uncommon, and need cause no alarm. 
C. L. M. 
Light or Dark Cottonseed. 
I was j'ecently told that cottonseed 
meal was of two colors, dark and light; 
that the light-colored was the fresh and 
the only kind fit to feed, the dark, old 
meal, and that it had, when so colored, 
lost its food value. What I have been 
buying has been a dark orange in color. 
I should like to know whether the above 
is true. A. R. b. 
It is not possible to gauge the age of 
cottonseed meal by the mere considera¬ 
tion of its color as is suggested by A. It. 
B. Prof. Cathcart, chemist at the Ex¬ 
periment Station, states that the color 
of cottonseed meal might depend upon 
one of three things. First, the seed used, 
there being a slight difference in the col¬ 
or of different varieties; second, whether 
or not the seed was steamed before the 
oil was extracted; and third, whether or 
not any of the hulls were ground up and 
used with the meal. Exposure to the air 
oftentimes changes the color of the meal, 
and it is rather difficult to get different 
samples of cottonseed meal of identical 
color. The differences in my judgment 
might be accounted for in case the meal 
becomes rancid or was stored in quarters 
that were not dry, but rather favorable 
to the decomposition of the oil that may 
be present in the meal. The feeding 
value of cottonseed meal should be based 
upon its chemical analysis, or in other 
words its protein content, and not upon 
the mere matter of color, and it is not 
true that cottonseed meal that has lost 
its original or orange color has lost its 
feeding value. F. c. M. 
Cow Ration With Timothy Hay. 
What will be a good ration for cows, 
coming fresh soon, with nothing but Tim¬ 
othy hay for roughage? I have fed 
equal parts by weight of bran, white 
middlings, meal, dry distillers’ grains. 
We have never been able to buy malt 
sprouts here before. How should it be 
fed, wet or dry, and what grain does it 
take the place of? Do you consider it 
any cheaper than other grain at prices 
given? A. P. s. 
Y r ou will not be able to get a very 
satisfactory flow of milk with only Tim¬ 
othy hay as roughage. If you could get 
some dried beet pulp it would be a great 
help and when mixed with grain makes a 
good ration for the production of milk. 
Malt sprouts may be red dry in limited 
quantities, but they are better soaked. 
They do not really take the place of any 
other grains satisfactorily, but are used 
as a sort of “filler” because they appear 
cheap, but they are really expensive. We 
would much prefer feeding a ration as 
follows: Three pounds gluten feed, five 
pounds distillers’ di’ied grains, one pound 
oil meal, one pound cornmeal. c. S. G. 
Feeding Work Horses. 
What is the best and cheapest feed .1 
could get for working horses? I fed, this 
Winter, with a few ears of corn and 
mixed hay, but my corn will soon run 
out. R. G. 
The best feed that we have ever used 
for working horses is Timothy hay with 
oats and about 10% of wheat bran mixed 
through them. If you can get oats and 
bran at a reasonable price you will find 
that your horses will keep in excellent 
condition on this ration provided, of 
course, you feed liberally and work your 
horses carefully. If, however, you can 
get other feeds cheaper that will answer 
the purpose it may be economical to use 
a imxture of 75% dried brewers’ grains 
and 25% cornmeal which should keep 
your horses in good working condition. 
If, for any i - eason, your horses should not 
be working for a few days it would be 
advisable to reduce the quantity of corn¬ 
meal ixi the ration or feed less of the 
mixture, as it is quite necessary to work 
horses which are fed heavily on this ra¬ 
tion. Do not neglect to give your horses 
plenty of salt. c. s. G. 
Feeding Young Cows. 
What do you consider the best feeding 
ration for Jei\soy and Guernsey cows for 
butter production, and quantities to feed? 
I have been feeding two heifers, giving 
20 and 25 pounds milk a day x-espectively, 
eight and nine pounds part bran and 
part gluten by weight, and 20 pounds 
Alfalfa per day. half of each, morning 
and night, giving them what corn fodder 
they clean up at noon. T. F. G. 
New Jersey. 
If your cows are keeping in good con¬ 
dition I see no reason for a change of 
feed as they seem to be giving a satis¬ 
factory flow of milk. If, however, you 
find that they arc growing thin in flesh 
as a result of a high pi'otein x'ation you 
may find it necessary to add a little corn¬ 
meal to the gi’ain ration. c. s. G. 
Ration for Young Pigs. 
Will you give me a balanced grain 
ration for growing pigs about four or 
five months old? Will oil meal be all 
right in the place of tankage? It is hard 
to get tankage here. I have no milk for 
pigs and cannot turn them on pasture. 
What grain should I feed with stale 
bread to make a good feed for pigs? 
New York. h. e. g. 
If you cannot get tankage, oil meal 
will make a fairly good substitute. A 
good mixture for four to five months old 
pigs would be equal parts by weight of 
bi'an, middlings and cornmeal with 10% 
oil meal added. When you feed stale 
bread made into a slop with warm water 
in Winter, and cold water in Summer, 
you only have to add a little cornmeal 
for fattening purposes during the last six 
or eight weeks before marketing. 
C. S. G. 
Feeding for Milk. 
I have a purebred pi'ize-winning two- 
year Jersey which recently calved, and 
I am now feeding a grain mixture as 
follows: 100 pounds ground corn and 
oats, 50 pounds gluten, 50 pounds buck¬ 
wheat middlings, 50 pounds cotton¬ 
seed meal, 100 pounds bx*an; four 
quarts per day. As her milk yield runs 
but about two quarts per milking, I fear 
something is wrong. Have also fed 
chopped beets, carrots, potatoes and ap¬ 
ples a few times; have taKen the calf 
away. Do you think she is likely to do 
better later on when the cold is over? 
Pennsylvania. e. t. c. 
It is nothing uncommon for a two-year- 
old Jersey to give only two quarts of 
milk at a milking. The grain mixture 
which you are feeding is all right, but 
you do not state what roughage you have. 
If you are feeding plenty of good early 
cut hay with the roots and apples you 
are giving her a good chance to show 
what she can do, and the best way is to 
keep her a year if she is a valuable cow, 
and see if she will improve under natural 
Summer conditions. You can then de¬ 
cide what action to take. c. s. G. 
“Licks the Bucket Clean' 
Blatchford’s Calf Meal 
A.s good as New Milk at half the Cost. 
Milk Substitute. 
Send for pamphlet, “How to Raise Calves 
Cheaply and Successfully Without Milk.” 
At your Dealers or 
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WAUKEGAN ... ILLINOIS 
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“Lnckv Low Down” Dump 
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Saves its cost every year. 
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When you realize how 
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When you write advertisers mention The 
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What a 
i 
Cream Separator 
SAVES 
over any other 
separator or 
creaming system 
Quantity of cream that no other 
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conditions of every day use. 
Quality of cream as evidenced 
by De Laval butter always scor¬ 
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contest. 
Labor in ever/ way over any 
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easier, being simpler, easier to 
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Time by hours 
over any grav¬ 
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as well over 
any other sep¬ 
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son of greater 
capacity and 
the same rea¬ 
sons that save 
labor. 
Cost since while a De Laval 
cream separator may cost a lit¬ 
tle more than a poor one to be¬ 
gin with it will last from ten to 
twenty years, while other sepa¬ 
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Profit in more and better cream, 
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Satisfaction, which is no small 
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If you don’t know the nearest 
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SEPARATOR CO. 
165 Broadway 29 E. Madison St. 
NEW YORK CHICAGO 
50,000 Branches and Local Agencies the 
World Over 
AMERICAN 
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A SOLID PROPOSITION to 
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Skims warm or cold milk: mak¬ 
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Gears thoroughly protected. 
Different from this picture, 
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AMERICAN SEPARATOR CO. ba.nM® n. y. 
Top notch butter is mostly 
up to the cow-and the salt 
Is your dairy salt as good as 
your cream? 
You will find a big difference 
in flavor—between merely salt¬ 
ing your butter and Worcester 
Salting it. 
Expert dairymen are “on” to 
this. They use nothing but 
Worcester Salt because its 
pure, even grains are easy to 
work in—and quick to bring 
out the full flavor— 
And you know fine flavor 
and high prices always go 
together. 
WORCESTER 
SALT 
The Salt with the Savor 
Worcester Salt is also best 
for cooking and table use. It* 
snow white crystals are genu¬ 
inely salty. Have the wife try it. 
Send your dealer’s name and 
address and we will mail you a 
free copy of booklet, “Butter¬ 
making on the Farm.” 
Worcester Salt comes in 28 
and 56 pound Irish linen bags 
for dairy use. Smaller bags 
down to the 5c size for home use. 
WORCESTER SALT COMPANY 
Largest Producers of High-Grade 
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NEW YORK 
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FACTORY 
A ARRIS PULLEY 
.V high-grade, reliable, dura 
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INCREASES CREAM PROFITS 
Runs separator at a steady, uniform speed. Starts 
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405 Caswell fllk. 
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VERY TEST 
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957 S.Srd St., Minneapolis, it inn. 
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IROMME 
will sow, cultivate, ridge, furrow, etc., better than you can £ 
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