3015. 
THE RURAL NEW-YORKER 
49 
FEEDING PROBLEMS. 
Feeding Young Pigs. 
W ILL you advise me what “Red dog 
flour” and “digester tankage” are? 
I have 14 pigs weighing about 75 
pounds each, born July 4. I have been 
feeding them skim-milk, middlings and 
water mixed. Is this the right weight 
for pigs that age? H. M. H. 
Fort Washington, Pa. 
“Red dog flour” is the name given to 
a high-grade flour that it is not quite pos¬ 
sible to market for the bakers’ trade. It 
is considered the cheapest by-product 
from the milling of wheat and is very well 
adapted for use in swine feeding. “Di¬ 
gester tankage” is the refuse product ob¬ 
tained from large packing-houses inci¬ 
dent to the slaughtering of animals, and 
it is the blood, and in some cases scraps 
of meat that are trimmed from a carcass. 
The blood is collected and run through 
digesters where the water is driven off; 
the residue dried and finely ground up 
and sacked for distribution as an animal 
food. The best grade contains approx¬ 
imately GO per cent, protein, and is the 
most economical and desirable supple¬ 
ment to feed in connection with corn for 
pigs. 
Pigs weighing 75 pounds might be fed 
in addition to the middlings, as sug¬ 
gested, some soaked shelled corn and di¬ 
gester tankage; for middlings fed alone 
is a rather expensive ration. The fol¬ 
lowing mixture would undoubtedly give 
your correspondent better results: 100 
pounds corn, 100 pounds middlings or 
Red dog flour, 15 pounds tankage, 10 
pounds oilmeal, two pounds bone meal. 
F. c. M. 
Frozen Apples For Stock. 
D OES it harm stock (sows and pigs) to 
give them frozen apples after they 
have thawed out? m. l. 
There would be no objection to feed¬ 
ing frozen apples to swine provided they 
were in edible form, that is, free from the 
evidences of frost. It would be much bet¬ 
ter, however, to store such refuse pro¬ 
ducts in such a way as to prevent freez¬ 
ing, either by storing them in the cellar 
or in pits covered with straw and dirt. 
There is not much feeding value in apples 
when fed to dairy cattle or swine even 
when they are in prime condition, their 
value being rather more as an appetizer 
than as a source of actual food nutrient. 
Naturally they would be less palatable 
when frozen. In any event they should 
be fed in a reasonable quantity, and un¬ 
der no circumstances should the animals 
be given all that they would eat of such 
fruit. F. C. M. 
Rations For Brood Sow. 
W ILL you advise a good ration for a 
brood sow, eight months old, due to 
farrow in February? Would you 
advise feeding two or three times a day 
and how much at a feeding? I have no 
milk, and have to mix feed with water. I 
also want a grain ration for my cows; 
am feeding at present cabbage twice daily 
followed by cornstalks with some ears 
on and hay at noon. I am feeding three 
quarts apiece night and morning of 
ground oats, peas and barley; they are 
givin^ from four to six quarts of milk 
twice daily. E. c. 
Madison Co., N. Y. 
The use of Alfalfa, hay and ear corn 
has given very excellent results at this 
station for wintering brood sows. The 
Alfalfa hay is fed in open slat racks and 
the animals permitted to have all that 
they will clean up with relish. Ear corn 
in varying amounts supplements this pro¬ 
tein feed i the object being to keep the 
animals gaining at the rate of a half 
pound per day from the time they are 
mated until farrowing time. During the 
three or four weeks just previous to far¬ 
rowing time some bran and tankage is 
added to the ration. The brood sows 
have the run of a half-acre yard, and are 
not confined in small pens. Three or four 
colony houses, grouped in such a way as 
to serve as a protection against the winds 
are erected to house the animals. The 
houses are covered with corn fodder or 
straw. 
If E. C. does not have Alfalfa hay, the 
following grain ration has given most ex¬ 
cellent results: 100 pounds cornmeal or 
its equivalent in ears, 10 pounds diges¬ 
ter tankage, 15 pounds wheat bran, five 
pounds oilmeal, two pounds bone meal. 
This mixed and fed in a thick slop in 
such quantities as will make it possible 
for the sows to gain from one-half to 
three-quarters of a pound per day. An 
average brood sow weighing BOO pounds 
will require approximately five pounds 
per day of such feed during the Winter 
months. After she farrows it would be 
well to give her all that she will clean up 
with relish after the pigs are four weeks 
old. Just previous to farrowing time we 
reduce the feed, substituting Alfalfa 
loaves for the corn and feeding the mix¬ 
ture to her in the form of a thin slop. It 
is necessary that the blood be thinned 
and the system cooled if it is desired to 
have the animals farrow in a normal 
condition. Increasing the amount of feed 
at parturition time is unwise and it has 
been appropriately suggested that such 
a practice is nothing more than killing 
the animals with kindness. 
The feed products available are not 
well adapted for feeding dairy cows. 
Cabbage is not in reality a desirable suc¬ 
culent feed and ear corn with Timothy 
hay does not prompt milk production. I 
would suggest the following grain mix¬ 
ture : 600 pounds corn and cob meal, 200 
pounds cotton-seed meal, 100 pounds malt 
sprouts or wheat bran. Feed one pound 
of this grain mixture for each three 
pounds of milk that the cow produces per 
day, and in addition all the roughage that 
the cows will clean up with relish. Either 
Alfalfa or clover hay should be fed in 
addition to this grain mixture, and in 
case no silage is available it would be 
well to feed from three to five pounds of 
beet pulp per cow per day. This should 
be soaked for twelve hours before feed¬ 
ing and fed in two equal portions night 
and morning. Cotton-seed meal at $30 
per ton is a very economical source of 
protein and should supplement every 
pound of corn that is used in dairy feed¬ 
ing this Winter. f. c. m. 
Crop Rotation For Hens. 
1 SHOULD like a crop rotation for feed¬ 
ing where nothing but chickens are 
raised, and the most suitable crops to 
grow. I could not figure on growing 
green crop for chickens to run in as 
chickens will be raised and kept on an¬ 
other farm, which is separate entirely, 
although it is woods and some green will 
probably be necessary to furnish some 
green food the year around. Where chick¬ 
ens will be kept ground is sloping with 
trees and rocks, and not suitable to plow. 
The land that will be plowed should al¬ 
ways have a cover crop or grass over 
Winter, as it is sloping and probably 
washes a little. Soil is clay and just a 
little heavy. w. H. c. 
McKeesport, Pa. 
It would seem to me that rye seeded in 
the Fall to be followed during late Spring 
with rape and Soy beans would be a very 
suitable forage crop mixture for the con¬ 
ditions outlined above. Corn is very well 
adapted for use with chickens; it fur¬ 
nishes a cool retreat for the birds on hot 
days, and likewise supplies, not only 
green forage, but the birds find a great 
many insects harboring in cornfields. 
One can always resort to sprouted oats 
as a green feed for chickens and if it is 
possible under the conditions that exist 
to grow Alfalfa or clover, and green for¬ 
age can be supplied from this source to 
advantage. F. c. M. 
LiNGF.ur.ONG: “Shall I be keeping you 
up too late if I stay until your clock 
strikes eleven?” Miss Weereigh: “I’m 
afraid so; it is not a striking clock.”— 
Boston Transcript. 
BUFFALO MARKETS. 
T HE extra holiday provisions at the 
city markets have been quite up to 
ordinary and such things as south¬ 
ern fruit, California grapes, Christmas 
trees and game were very plenty. This 
market seldom gets much game but rab¬ 
bits and no great amount of them. They 
retail at 55 cents a pair, dressed or 
whole. There has been a surplus of cau¬ 
liflower, sometimes a whole crate of it, 
very small heads, retailing for 25 cents 
to get rid of it. Western apples are 
down to 15 cents a dozen; good Bald¬ 
wins retail for 50 cents a bushel and 
Spy for 75 cents. The wholesale quota¬ 
tion is not above $3.25 per barrel for 
No. 1 and $1.25 to $2.25 for No. 2. Po¬ 
tatoes remain dull at 60 cents retail and 
45 to 50 cents wholesale. The size of 
the crop was underestimated. Small new 
Bermudas, 10 cents for two quarts. 
Cranberries were never plentier, retail¬ 
ing from 10 cents a quart to five cents 
for low grades. At wholesale they are 
$3 to $6.50 per barrel. There is also 
a heavy stock of nuts, English walnuts 
retailing at two pounds for 25 cents. 
Southern fruits are not changed in price. 
There are a few Catawba grapes at 12 
cents per pony basket. Good California 
grapes retail at 8 to 10 cents per pound. 
Butter is down to 35^4 cents for fancy 
and 29 cents for fair to good. Retail 
grocers are trying to hold prices up to 
41 cents, but market retailers sell for 
37 cents down. Cheese has not changed 
materially in price for a long time, 17*4 
cents wholesale, 20 cents retail. Eggs 
are still quoted at 50 cents wholesale 
for white fancy, but practic. '.ly nobody 
pays a retail price in advance of that. 
Market retail prices rule from 37 cents 
down. They are mostly storage, as real¬ 
ly fresh laid are hardly to be had in 
quantity. All sorts of vegetables are 
plenty. Beets, turnips, carrots and pars¬ 
nips retailing at 50 cents a bushel. Cab¬ 
bage is not above five cents per head, 
retail, or $3 to $3.50 per 100 heads, 
wholesale. Onions have advanced and 
are 90 cents to $1 a bushel for fancy, 
wholesale. Large Spanish onions sell 
singly at five cents each, or $1.50 per 
sack. Winter squash is still plenty at 
$1 to $2 per 100 pounds or two cents 
up per pound. Dry beans are still very 
firm at $4 per bushel for marrows and 
$2.80 for pea beans. Green beans, let¬ 
tuce and celery are still plenty at form¬ 
er prices. They are still slaughtering 
dressed poultry prices, selling geese, 
ducks and hens at 16 cents per pound 
in big lots, though that is the quoted 
price for fowl wholesale j. w. c. 
Bui tusifiiiii*® 1 ■ 
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BOOKS WORTH 
f BUYING —— 
■ Animal Breeding, Shaw. 1.50 
* Breeding Farm Animals, Marshall.. 1.50 
I Principles of Breeding, Davenport.. 2.50 
■ Cheeese Making Decker. 1.75 
Business of Dairying, Dane. 1.25 
I Clean Milk, Winslow.3.25 
I Dairy Chemistry, Snyder. 1.00 
I Dairy Farming, Michels. 1.00 
Handbook for Dairymen, Woli. 1.50 
I Milk and Its Products, Wing. 1.50 
I THE RURAL NEW-YORKER, 
I 333 WEST 30th ST., NEW YORK. 
■ 
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