THE RURAL NEW-YORKER 
Live Stock and Dairy 
Corn for Grain and Silage. 
I T might be interesting to H. S., Union, 
N. Y., to know how farmers here 
meet the same problem which he has to 
solve. Most of us keep cows, and also 
need corn to feed to hens as he does, so 
we grow field corn of a flint variety, let 
it grow until the ears are well glazed, 
then break them off, throwing four rows 
together in small piles. The stalks are 
then cut by hand and put into the silo. 
If a harvester was used the corn would 
be crushed. We usually begin to husk on 
the broken-off ears right away, as I feed 
the softest ears at once, running them 
through hay cutter which shells some and 
cuts the soft cobs up so that the hens 
eat quite a little of it. It is usually 
quite late before all is husked but it 
keeps well in the husk and dries out 
quickly in the crib after husking. Of 
course it is not equal to grain that is 
ripened on stocked corn and stalks with 
good ears should be cut out while the 
corn is being picked off and stocked for 
seed corn. A corn husking crew operated 
in this section a few years ago, and a 
good many stocked their corn, had it 
husked by machine and the shredded fod¬ 
der put into their silos; except where 
quantities of water were run into the 
silo with the fodder it was a failure as 
far as good feed was concerned. 
Massachusetts. mrs. ella e. luke. 
Building an Octagonal Silo. 
W ILL you give the specifications for 
building an octagonal wooden silo, 
large enough for a dairy of 24 
cows? Would chestnut lumber be suit¬ 
able for the same? I can get it sawed 
from my woods at a moderate cost. 
Would it need to be planed? E. A. P. 
Chatham, Pa. 
For some time there seems to have been 
very little inquiry about octagonal silos, 
the building of both cement and round 
ones having seemingly monopolized the 
inquiries. I think there is such a silo 
put out by a St. Paul firm, an iron frame 
in which the sides are held firm, and can 
be replaced when decayed. The octagonal 
silos about here, are built by half lap¬ 
ping 4x6 inch stuff at the ends, and as 
each layer is added, spiking them to the 
layer below with 30-penny nails. Chest¬ 
nut lumber would be very durable, 
though it would take a large amount of 
lumber to erect a silo GO feet in circum¬ 
ference, and 30 feet in height. For the 
size of silo you want, you wall need to 
cut the pieces nine feet in length, so 
when half lapped at the ends, it will 
give you a clear eight feet to the inside. 
It will be better to have the stuff sized— 
not edged—so. that in laying, you will 
not have layers of different thicknesses, 
as this would invite ingress of the air. 
Be sure to have the inside face perfectly 
true, so as to offer no obstacle to the 
settling silage. Between each layer, have 
a good liberal “streak” of gas tar to in¬ 
sure an airtight joint, and be sure to 
have enough at the joints of the half laps. 
About each seven feet you will want a 
man-hole in the side. One 18x30 inches 
will be ample. Better have a frame door¬ 
way with jambs, so the little doors will 
fit it snug, and the pressure of the silage 
will hold it in place. Possibly if the 
whole interior of the silo was painted 
with gas tar and gasoline, it would be a 
good thing, but do not paint the outside, 
as that would not let the timber dry out. 
A friend suggests when the silo is fin¬ 
ished, that these little corners be round- 
ed with a little good cement mortar, and 
then painted. One thing is certain; with 
such a silo, there will be no shrinking of 
staves, hoops dropping off, and collapses 
of the structure, or rats gnawing through 
the walls. JOHN GOULD. 
Ohio. 
Bull Beats the Hired Man. 
T HIS is not a joke, nor a newspaper 
fake; but a fact, and an unpatented 
idea which any dairyman is free to util¬ 
ize. To J. W. Berry of British Colum¬ 
bia, an economist of local celebrity, is 
all credit due for this original idea, prac¬ 
tically demonstrated. Mr. Berry is the 
owner of a 16-months-old bull of best 
“Bred in British Columbia” stock. The 
animal needed daily exercise, also 
shoulder development; so Mr. Berry set 
his wits to work on physical culture 
July 4, 
exercises fo? growing bulls, along lines 
which should prove both efficient and re¬ 
munerative. A tread mill was construct¬ 
ed,. and for one hour, night and morning, 
the young bull exercises therein. As he 
treads his endless path, shafting revolves, 
pulleys turn, and belting conveys power 
to the milking apparatus, and the herd 
of 40 cows is milked at no extra cost for 
labor. Mr. Berry says the exercise is a 
benefit to the health and development of 
the bull, and that he is laying on a pair 
of shoulders that will score points at the 
prize competitions at the Fall fairs. 
British Columbia. E. R. c. 
Hard Churning. 
M Y cream is hard to churn. It takes 
me from two to two and a half 
hours to do it. The cows have 
fresh pasture, part woodland and part 
open, fresh running water. They get 
plenty of salt, for it is in their manger 
all the time and we feed them mixed 
chop. We separate our milk with a 
hand separator and do not mix our cream 
pounds corn chop; one pound wheat bran. 
This will make a well-balanced ration 
which will be readily eaten after your 
cows get accustomed to it. This change, 
however, should be made gradually, ex¬ 
tending over a period of a week or 10 
days at least, as any sudden change in 
the composition of a ration is very apt 
to produce undesirable results for a short 
time. c. s. g. 
Decreased Milk Flow. 
W E have a Jersey cow, calved three 
months ago, and at present giving 
16 quarts of milk. She is de¬ 
creasing in the milk flow and by scienti¬ 
fic feeding I expect to increase it again. 
Can you give me a balanced ration from 
the following feeds? Gluten, bran, corn- 
meal. middlings, and brewers’ grains. 
Should this be fed wet or dry, before or 
after milking? How much should I feed 
at a time? The cow is let out on the 
pasture all day and after milking ex¬ 
cept in bad weather. j. a. l. 
New York. 
A mixture of equal parts of gluten, 
eornmeal and brewers’ grains will help 
When you write advertisers mention Th» 
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_ Cattle and Horses 
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FEEDING QUESTIONS, 
Dairy Ration. 
W ITH good mixed clover and Timothy 
hay, considerable Alfalfa, sufficient 
silage to give each cow 35 pounds 
per day, what in your mind, is the best 
of the following feeds to use, and best 
mixture of grain? Sugar feed $26 per 
ton; molasses feed $23; bran $21); corn 
chop $31; cottonseed meal $1.65 per 
cwt.; brewers’ dried grains $23 per ton; 
gluten $30. w. B. G. 
Pennsylvania. 
From the feeding stuffs mentioned I 
would select the following ingredients for 
milch cows: Five pounds dried brewers’ 
grains; two pounds cottonseed meal; two 
you to keep up the milk flow. This 
should be fed dry, twice daily, and prefer¬ 
ably when you let the cow into the sta¬ 
ble, though this is not of particular im¬ 
portance. Probably two or three pounds 
at a feeding will be sufficient at present, 
though as the pasture deteriorates you 
will have to increase the amount. 
c. L. M. 
BEGINNERS IN THE DAIRY BUSINESS. 
until thoroughly cool, using a barrel 
churn which turns over and over. We 
have the Holstein cows and none has 
been milking long. I. s. K. 
Batavia, N. Y. 
•I see nothing wrong in your treatment 
of cows or cream, so far as your informa¬ 
tion goes. The cream should be ripened 
as quickly as possible by the use of a 
starter, when ready to churn. Sour 
cream or buttermilk is all right for this 
purpose. A fairly sour cream churns 
better than one not thoroughly ripened. 
Too low temperature may also give trou¬ 
ble, though at this time of year the 
cream should not ordinarily be above 
65 deg. Thick cream also churns better 
than thin. C. L. M. 
Bacterial Content of Certified Milk. 
P LEASE let me know what bacterial 
count is allowed in certified milk for 
New York City, Boston, Philadelphia 
and Washington. G. D. B. 
Pennsylvania. 
The New York, Boston and Philadel¬ 
phia standards for certified milk require 
that the bacterial count shall not ex¬ 
ceed 10,000 per cubic centimeter; with re¬ 
gard to Washington the health officer of 
the District of Columbia states: 
I regret to advise you that there is no 
certified milk sold within the District of 
Columbia. A number of years ago a com¬ 
mittee was appointed from the Medi¬ 
cal Society of this jurisdiction to pre¬ 
pare rules and regulations governing the 
certification of milk products but, so far 
as I am aware, no such milk product has 
ever been certified by them nor have they 
any modern rules and regulations gov¬ 
erning such certifications. My last in¬ 
formation from the Secretary of the Medi¬ 
cal Society was to the effect that this 
committee is not now in existence. 
W. C. WOODWARD. 
HORSE LAME? 
Ration for Freshening Cow. 
W ILL you give a well-balanced milk 
ration from following foodstuffs? 
Cow is about to calve. Cornmeal, 
bran, middlings, ground corn and oats, 
gluten, cottonseed meal, and bay for 
roughage? g. l. 
For a warm weather ration the follow¬ 
ing will be excellent: Bran, two pounds; 
cottonseed meal, three pounds; corn and 
oats, two pounds, and gluten one pound. 
This is an average ration, the amount 
of which you may vary according to the J 
production of the cow. For a cold weath¬ 
er ration add one or two pounds of corn 
meal. c. L. m. 
Use KIXMG'S r.-imom 
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MINERAL 
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