1014. 
THE RURAL NEW-YORKER 
© 1 < j 
Bloated Stock. 
I SEE, on page S42, directions for tap¬ 
ping a bloated animal, by A. S. Alex¬ 
ander, M. D. C. I think I have a better 
and quicker cure for cattle than tapping. 
About 30 years ago a farmer told me if I 
ever had a bloated cow to get hold of the 
tongue and hold it out one side of the 
mouth. I never had any cattle to bloat 
until three years ago. * Then I had a calf 
which was very bad. I took hold of 
the tongue and held it for about 15 min¬ 
utes and the gas came out and gave in¬ 
stant relief. Then I gave a dose of Ep¬ 
som salts and it was entirely cured. Last 
year I had a cow and cured her the same 
way. I told one of my neighbors, and 
last Fall he had a cow that was bloated 
very badly. He tried my cure and he 
said it worked to perfection. By hold¬ 
ing the tongue out it lets the gas escape. 
You can fairly see it. You can cure a 
cow while you are getting ready to tap 
it. Of course it might not always work, 
but it has for me, and I have told all of 
my neighbors, as I think it is something 
everyone who has cattle should know, es¬ 
pecially if raising Alfalfa or Bed clover. 
New Jersey. ellis tigeu. 
Feeding Little Turkeys. 
M RS. E. j. RIDER and Mrs. Grover 
tell how they raise turkeys and 
what they feed young turkeys. 
What kind of “pudding” do they make 
and how do they make it? I have a good 
number, they hatch well and are of good 
stock, and I would like to get the best 
results in raising them. j. B. 
The first few years of my experience 
with turkeys I fed bread and milk and 
hard boiled egg with lots of black pepper. 
Results were not very satisfactory and 
finally I read of someone who fed wheat 
bran and sour milk. I resolved to try 
it, and did so with excellent success. 
Wheat bran is a bulky food, but will not 
pack and harden in the bowels, and the 
lactic acid of the sour milk is medicinal 
in that it kills any germs along the digest¬ 
ive tract. Turkeys in the wild state rear 
their young in the woods, and they must 
subsist almost entirely on insects for the 
first few weeks. In domestication they 
are more or less confined, and where 
there are so many to consume the insects 
on a small area it does not supply meat 
food enough for their needs. The most 
natural and easily digested meat food we 
can supply is raw egg. 
The little turkeys are left in the nest 
two days or as long as the mother will sit 
quietly. From the nest they are put in 
a roomy coop having a detached floor, 
and given grit or fine sand or sifted oys¬ 
ter shells, and clean water. After two 
hours mix together about one pint wheat 
bran, one raw egg and enough sour milk 
to make a crumbly mash, and feed a few 
spoonfuls on a clean board. Grit in some 
form and clean water are kept before 
them, and the mash given four times a 
day. Never overfeed. Take out the 
board and any food left as soon as they 
are satisfied. 
One Spring I took off a brood in April. 
It was still quite cold and wet and a 
snow squall visited us in a few days. I 
thought surely my poults would die. and 
I loaded their food with ginger and black 
pepper to keep them warm. I was not 
disappointed, most of them did die. but 
it was pepper and not cold that killed 
them. It set me thinking, and it looked 
only reasonable that the tender little 
stomachs could not stand such medicine. 
Now I give it only in case of sickness, 
and then red pepper, which is an aid to 
digestion. 
In case of a wet spell I cover the front 
of coop with pieces of oil cloth, old rub¬ 
ber coats or whatever is at hand to 
keep out the rain; be sure they have dry 
bed and keep them in until rain is over. 
My coops are all made of good tight 
boards or matched lumber, painted and 
wkh back and top covered with roofing 
paper. Coal ashes are excellent to dry a 
wet coop. Everything must be clean as 
possible around turkeys. If free to choose 
their own quarters they will roost in a 
clean place always. Coop should be lift¬ 
ed from the floors and cleaned every other 
day, sometimes floors scalded and coops 
whitewashed. Drinking dishes and feed¬ 
ing boards should also be scalded. 
The bran-sour-milk-egg mixture is the 
only food given for three or four weeks. 
Then very gradually, giving only once a 
day at first, work them onto oat flake 
and a good brand of fine chick feed. 
Cracked wheat and a little cracked corn 
are good and much relished. Continue 
the bran and sour milk once a day until 
cold weather, and give them any good 
grain such as wheat, buckwheat, oats, 
barley and corn, or better still a mixture, 
feeding only morning and night. Be sure 
they have plenty of grit and clean pure 
water, never letting them drink from a 
stagnant pool. One thing which greatly 
helps little poults is greens cut very fine 
with the scissors and mixed with other 
feed. Sour milk, which is too old and 
has become rancid of course cannot be 
fed, and I much prefer it uncooked, giv¬ 
ing whey and all. Also be sure you are 
feeding a good grade of bran, preferably 
Winter bran, or what is commonly 
known as mixed feed, and good grains of 
all kinds, which are not sour or musty 
or false. Do not confine them too long 
in coop or yard, let them exercise, but 
keep from wet grass. There are many 
things in favor of this method of feed¬ 
ing. Bran and sour milk are both very 
inexpensive. Clear eggs tested from the 
incubator are as good as any; it is easi¬ 
ly prepared and gives best results. I 
have not had a case of diarrhoea or leg 
weakness and no drooping wings since 
feeding this way and my turkeys have 
grown fine large frames, weighing heavier 
than ever before. I never feed puddings, 
johnny cake or other cooked food. Corn- 
meal can be added to the mash after 
poults are half grown. 
MRS. NILES GROVER. 
I feed my turkeys good sweet bread 
and milk until they are old enough to eat 
wheat, good wheat, not screenings. I feed 
the wheat until they are full grown. As 
they grow older I mix cracked corn with 
the wheat. Keep clean, fresh water 
where they can get it at all times. See 
that they do not get lousy. I scarcely 
ever lose a poult, only by accident. The 
wheat makes bone and muscle and keeps 
them growing. You may say wheat is 
expensive, so also is it to lose your poults. 
MRS. E. J. RYDER. 
Notice to Cow Owners 
U. S. Agricultural Department recommended Sterile 
Air for the Treatment of Milk Fever. Send and 
get one of Dr Myers Sterile Air Milk Fever Outfits. 
The only outfit made with a bulb for cleansing after 
using. Directions with outfit. Price. $3.01). Ex. 
paid. C. H. MYERS, D. V.S., 100 Berlin St., Middletown,Conn. 
Pinehurst Shropshires 
Best Breeding flock in Amer¬ 
ica. Foundation stock for sale. 
Send for illustrated catalogue 
to H. L. WARDWELL 
Box E Springfield Center, N. Y. 
j DAIRY CATTIjE 
P A □ C A I BT— Registered Ayrshires of 
* ^ ^ " quality. A small herd 
consisting of cows, yearlings and heifer calves, 
headed by a son of Bargonoch Victor Hugo. Will 
sell as a herd or singly. A. F. Curtis, Ballard vale, Mass. 
riolstein-Friesian Bull Calves F f 0 ' ! 
offer. THE GATES HOMESTEAD FARM, Cliiltenango, N.Y. 
Palupe—3 to 5 weeks old, 15-16ths pure, 
UulIGo we n marked, $30 each, crated for 
shipment anywhere. Edgewood Farm, Whitewater, Wis. 
White Diarrhoea and Germs. 
I FEEL I must write you after reading 
the article on white diarrhoea in a 
recent issue. The author, like myself, 
was informed that germs did the work. 
Now I always get hot under the collar 
when these germ theories are advanced in 
the poultry business. I have been 
through epidemics of both white diarrhoea 
and roup, and have always tried to dig 
down and find the real fundamental cause 
of any trouble with my fowls, and I 
have proved to my own satisfaction that 
fowls kept under proper conditions and 
properly fed and bred are immune to 
these two diseases, which I used to con¬ 
sider the scourge of the poultry business. 
Now, instead of hunting for some germ 
with name a mile long, I have hunted for 
causes I was able to correct. I find by 
raising my chicks under hens I have en¬ 
tirely eliminated white diarrhoea, and by 
cutting out all meat and forcing foods I 
have entirely stopped roup, and hemor¬ 
rhage of the spleen. This latter trouble 
used to take lots of hens iu the Spring, 
and is a trouble you never read about, 
and I would never have found out what 
the trouble' was had I not dissected the 
dead hens. u. D. sydxor. 
Virginia. 
I have had many arguments of this 
type put up to me. In the first place, 
did Mr. Sydnor’s chickens have bacillary 
white diarrhoea, and would he know it 
if they had it; or did they have just plain 
bowel trouble caused by poor feeding, 
management, etc.? If it was plain bowel 
trouble caused by poor feeding, etc., go¬ 
ing back to the old hen would in most 
cases stop the trouble, as it did with Mr. 
Sydnor’s chicks. On the other hand if 
they had bacillary white diarrhoea (a 
germ disease that is in most cases in¬ 
herited from the mother) as he claims, 
and understands artificial incubation and 
brooding, the difference either way in 
mortality between natural and artificial 
raised chicks would be too small to con¬ 
sider a factor. I feel sure Mr. Sydnor’s 
chicks had some bowel or other trouble 
caused by poor feeding and management, 
and not bacillary white diarrhoea. If go¬ 
ing back to natural incubation and brood¬ 
ing would cure this disease as Mr. Syd- 
nor claims, why are all the leading experi¬ 
ment stations spending so much time on 
this disease? 
Roup is another germ disease, and 
usually follows a cold in damp and badly 
ventilated houses, and iu houses and 
yards that are not sanitary. liens that 
are well fed and kept in properly ventil¬ 
ated, clean and dry houses, under sani¬ 
tary conditions can in almost all cases by 
nature throw off or resist the germs of 
roup. The chances are Mr. Sydnor forced 
his hens by over-feeding meat and other 
forcing feeds until they were broken 
down or weak. In this condition they 
could not overcome or resist the germs of 
roup or colds, especially if the weather 
had been cold and wet, and the houses 
damp. EDWARD S. PARSONS. 
C ALVES AND SOUR MILK.—The 
Department of Agriculture reports 
experiments iu feeding sour milk to 
calves: “Sour skiiu-milk was fed to 22 
calves, Holsteins, Jerseys and Guernseys, 
at different seasons of the year. In no 
case did* it cause digestive disturbances 
even when the change from sweet to sour 
milk was made abruptly when the calves 
were only a few days old. Moreover, no 
evil results followed the alternate use of 
sweet and sour. It seems, therefore, that 
the common idea that sour milk leads to 
scours is quite unfounded. The calves, 
it was found, did not like the sour milk 
as well as the sweet, but in the majority 
of cases soon became accustomed to it. 
The aversion, however, increased when 
the milk was fed them at a low tempera¬ 
ture.” 
Doctor: “Well, Mr. McPherson, I’m 
glad to see you out again. You’ve had a 
long illness.” McPherson; “Ay, Doctor, 
and verra expensive. I was wonderin’ if 
it was worth while at ma time o’ life.”— 
Punch. 
YOUNG REGISTERED HOLSTEIN BULL 
127791, now ready forsale. Well bred,handsome in¬ 
dividual, even black and white. $135. We have two 
others more fashionably bredand higher priced. 
M0HEGAN FARM, Hudson Valley Headquarters far Pure¬ 
bred Stock. CHAS. H. BAKER, Owner, Peekskill, New York 
BARGAIN SALE 
H OLSTEIN B ULL 
ready for heavy service; son of the Great Milk and 
Butter King; A.R.O.dam. Two choice cows due iu 
August. Several male calves. One fine heifer calf. 
HILLHURST FARM, F. H. Rivenburgh, Prop., Munnsville, N. I. 
East River Grade Holstein Cows ForSale 
100 cows served to calve in August, September and 
October, all served to registered bulls. STRICTLY 
DAIRY TYPE AN'D GUAKi.XTFEI). 60 yearling heifers. 
40 two-year old heifers all sired by pure blooded 
bulls from high producing dams. 10 extra well-bred 
registered bulls. PONTIAC BREEDING, from A. R. O. 
DAMS. If you are looking for extra good dairy cows, 
visit the EAST DIVER HOLSTEIN'S. Special price for the 
next 30 cUjri. WE TUBERCULIN TEST. JOHN B. 
WEBSTER, Dept. Y, Cortland, N. Y. Be« Phone It, F.5. 
HIGH GRADE 
HOLSTEINS 
The best are the cheapest. Why not have 
that kind! We have 200 large, well bred 
cows that are heavy producers. Some fresh 
and others due within 60 days. Tubercu¬ 
lin tested. Come and see them. 
F. P. SAUNDERS & SON, Cortland, N. Y. 
Purebred Registered 
HOLSTEIN 
CATTLE 
To promote general prosperity and their 
own business, bankers in many parts of the 
country are buying purebred Holsteins by 
the carload and selling them on time to the 
farmers of the community. 
Every year it becomes clearer that with 
large yield cows the cost of milk and butter 
production can be brought down to a point 
that makes dairying profitable. 
A herd of purebred Holsteins is an in¬ 
vestment that combines safety with large 
dividends. 
Send for FREE Iilu$trated Descriptive Booklets 
Holstein-Friesian Asso., f. l. Houghton. Scc'y 
Box 105 Brattleboro, Vt. 
Fnrn Hill F'Jrm^ REG,STERED JERSEYS. Tuberculin tested. 
■VI II *1111 ■ a I 111 Cows, heifers and young bulls, by ••His 
Majesty the Kins." Imported. FERN HILL FARM, West Chester, P«. 
Purebred Registered Jersey Cows foVsalI 
II. G. WELLS, It. D. 41, Wyalusing, Fa. 
FOR PR0DUCTI0N BREE0 up N0T D0WN ~ 
run rnUUUWIIUIl Registered Jersey bull 
calves, only, from producing dams and highest type 
sires. R. F. SHANNON, G03 Rensliaw Bldg.. Pittsburgh. Pa. 
FOR SALE—Jersey Bull Calf 
Fine Pedigree; one year old. 
M. II. MOOllE, -:- WEST TROY, N. Y. 
Mother wants to 
make money, too 
The farmer’s wife is the real 
maker of the farmer’s 
home. She will be able 
to make a better home for 
herfamilyif supplied with 
one or more pure-bred 
Jersey Cows 
Beauty — Butter—Pin Money. 
More Interest in the Farm Life. 
Try it. No cow like the Jersey for the 
family. Information about the Jersey 
supplied free by 
AMERICAN JERSEY CATTLE CLUB 
324 W. 23d St., New York City 
PHI I IP PIIPQ - the Intelligent kind. Also Blood. 
UULLIl ruro hounds. NELSON'S, Grove City, Pa. 
XX O XI sss 
YOUR BOY 
Does he love horses? Then give 
him a chance. Set him up in 
business at home on the farm. 
Loan him the small capital 
required to buy a good yearling 
draft stallion and pair of fillies. 
In two years his fillies should 
yield two colts by his stallion, 
and the five should mature 
worth $3,000 or more. The grad¬ 
ual development of foundation stock, the increasing 
number and sale of surplus colts, and the steady 
income from service fees would soon establish for 
your boy an honorable and profitable business wlios-i 
normal growth under good management sliomd 
make of him a useful, prosperous ami happy man 
Write today for further details. ADIRONDACK 
FARMS, 57 Maple Street, Ginns Falls, N. Y. 
50 STALLIONS 
and MARES, $250 to $1000 each 
Write for my Illustrated 
Circular telling why I can save 
you money on the pu rchase of a Per- 
cheroa or Belgian Stallion or Mare. 
A.W.Green,Middlefield,0. 
R. R. Sta., E. Orwell, on Penna. Ry. 
Midway between Ashtabula &Warren 
Registered Imported Percheron Stallion 
No. 84211 (34669) will be sold at less than half 
cost, due to slight injury, in no way affecting 
beauty or breeding power. 5 years old. Weight, 
1 ton. Chestnut color. Present price, $1,106. 
Cost $2,300. MOHEGAN FARM, Hudson Valley 
Headquarters for Purebred Stock, Peekskill, N. Y. 
_ ... „ ported Registered 
Percheron Stallion. Gray, weight 1.900 lbs. Fee. $25. 
Walnut Grove Farm, WashlngtouviUe, N Y 
SWIUE 
Reg. P. Chinas Berkshires, C. Whites. 
Fine, large strains; all ages, mated 
not akin. Bred sows service Boars, 
Jersey and Holstein Calves. Collie 
Pups.Beagles and Poultry. Writefor 
prices & circulars. Hamilton & Co.. Ercildoun, Pa 
Pnlflnrf-fihinac^Tke best breed of Hogs on earth. 
roianc omnas Choice Boai . Pit:s 3 months ok] 
$15.00 each, if sold before July 20th. Pedigree eligi¬ 
ble with each one. Shipped C. O. D. Send along 
your order. They will please you. Sow pigs same 
price. Write me. G. S. HALL, Earmdale, Ohio 
CHELDON FARM REGISTERED DUROCS 
" Pigs of both sex. Bred Sows. S ervic e Boars. 
Best of breeding. O. E. BAKN ES, Oxford. N. Y. 
P edigree Chester Whites “f G ° k. e fro 1 ,!? ^ 
weeks old- Either sex. SCOTT, Stone Ridge, N.Y. 
FOR PURE BRED TAMW0RTH SWINE 
write or visit WESTVIFW STOCK FA KM. R 
F. I). No 1, Winston-Salem, North Carolina 
Yarmouth Farm Chesters 
Registered pips of April and May farrow. Satisfaction 
guaranteed. R0LL0 YOUNG, K. 1). 4, Coatesvllle, Chester Co., l*a. 
Registered 0.1. C. Swine for Sale 
fine, healthy stock, free from disease, 6 to 8 weeks 
old, @ $10 each, f. o. b. R. R. Station. For further 
particulars, address ARDMORE FARM. G .-n 
Spey, Sullivan Co., N. Y. JAMES MAGNER, Manager 
BERKSHIRES Sf”? 
Fancy Breeding—Ai-l ages—Attractive Prices. 
OAKWOOlk FARM, R. 8, NEW IS IRG1I, N. Y. 
LARGE BERKSHIRES AT HIGHW000 
Selected animals, all ages, for sale. We have 
the Cargo Berkshires with extreme length and 
our herd is noted for the prolificacy of its sows. 
H C & H. It. HARPENDING. Dundee, N. Y. 
Woodlynn Farm Berkshires 
Choice boars old enough for service. Also 8 
weeks-old pigs- both sexes. Good breeding. 
JOHN W. COOPER, PINKVILLE, PA. 
Springbank Herd Big Berkshires 
I have for sale 5 Bred Gilts to farrow in March and 
April, and 5 young service Boars, weighing around 
150 lbs. I will book orders for March and April pigs. 
J. E. WATSON, Proprietor, Marbledale, Ct 
BLACK WALL MAP OF THE 
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THE WORLD AND THE UNITED STATES AT 
A GLANCE. 
A GREAT EDUCATION 
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This beautiful Wall Map, size 25x39 inches. 
On one side we have a complete, up-to-the-min¬ 
ute map of the United States in bright colors, 
showing the Capitols, Railroads, Rivers, large 
cities, etc. It also shows portraits of our 27 
Presidents, and gives their biographies. 
On the reverse side we have a map of the 
world, printed in a deep, ebony black. White 
and colored lines .differentiate countries, rivers, 
lakes, cities and mountains. You never saw a 
map as black, as beautiful, as wonderfully en¬ 
lightening as this map of the world. From this 
you may in a single day learn more than you 
could in a year’s study of books. 
Contrasting with the ebony black of the map 
are the Hags and the coat-of-arms of all nations, 
iu their tiashy, exquisite colors. Our own seven 
teen fiags are here in beautiful, bright colors— 
did you know that the United States had seven¬ 
teen different Hags? 
And then, there's that wonderful Bible inform¬ 
ation. How many books, chapters, verses, words, 
letters does the Bible contain? How many books 
are classified as History, Poetry. Law, Prophecy, 
Epistles? Which books are exactly alike? How 
many times is the name of our Saviour men¬ 
tioned? In how many languages Is our Bible 
published ? 
Wouldn’t you want to know these things? 
And wouldn't you want to know the many, many 
other things this marvelous Map of Knowledge 
possesses ? 
The Map will be sent, postpaid, for One New 
Yearly Subscription, or Twenty 10-Week Trial 
Subscriptions, or Two Yearly Renewal Subscrip¬ 
tions. 
THE RURAL NEW-YORKER, 
333 West 30th Street, 
NEvv xOxtK. 
