228 
Live Stock and Dairy 
BEEF MAKING IN THE EAST. 
N EW ENGLAND POSSIBILITIES. 
• —I think the majority of average- 
sized farms in New England are especi¬ 
ally adapted for the feeding of beef cat¬ 
tle. The principal drawback as far as 
the farms are concerned seems to be 
good Summer pasture, after July, until 
the end of September, but this can be 
overcome with a daily feeding in the 
field of some suitable green feed fed in 
racks, which are on small wheels or 
skids, so that when the stock have 
thoroughly manured one section the racks 
can be moved a short distance. Try to 
have your racks in a corner of the pas¬ 
ture free from rocks and still handy for 
feeding. After the cattle are housed in 
the Fall give this manured section a 
thorough working with a double disk and 
the; rural new-vorkek 
shadow of a doubt, and a man does not 
need to be a prophet to see that the days 
of cheap beef are gone. The worldwide 
shortage of money will affect Australian 
and Argentine development on a large 
scale, and we already see America at the 
end of her big cattle export business. If 
the same number of people continue to 
enter the country as in the past five 
years, we shall be beef importers. It is 
a well-known fact that all the European 
countries now at war with each other 
have depleted their herds to such a stage 
that it will be years before they are 
even self-sustaining and they will be 
dependent on Australia, Argentina and 
Brazil more than ever. So if a man can 
find the market to suit his conditions I 
would say beef. 
Labor Involved.—N ow as regards 
labor. This might almost be called the 
greatest thorn in the flesh of every 
farmer, and especially every milk pro¬ 
A BT NCII OF HEREFORD CALVES. 
sow it down with a good mixture of 
permanent grasses, especially Alsilce 
clover. Then run a fence around the new 
patch and add to the hay field every 
year, and when you find time, as every 
farmer does once in a while, haul off 
your big stones. You will find that the 
cattle have tramped down and broken all 
the small brush for a good distance from 
the racks, and a good team will haul out 
the brush roots at disking time. 
Points for Consideration. — The 
three principal things to be considered 
are markets for prime beef, facilities for 
obtaining good help and the difficulties 
of obtaining good beef stock. We will 
take the above subjects in their order: 
If the feeder lives within 20 miles of a 
large city he is on Easy Street, but the 
majority live a good distance by rail 
from large cities. The best way to me 
has always seemed, when one has a 
carload of prime beef stock nearly ready, 
to get in touch with some of the principal 
buyers in our largest Eastern cities and 
get their prices, either delivered at stock 
yards or on the hoof at home, as they 
stand in the yard. If you cannot get a 
price to suit you, butcher all the stock 
at home with a first-class butcher, get 
the beef inspected and wrap the quarters 
in clean burlap and ship to the best mar¬ 
ket in cold weather or in the Spring on 
same day as killed. In this way the price 
of hide will cover expenses almost to the 
final delivery at destination. This of 
course all depends on shipping distance. 
If you live near a small city or large 
town where there is a local demand for 
prime beef you could, by investigating, 
find out if the principal store could 
handle two or more beeves a week, live J 
or dressed. It is most important before ! 
launching out on the beef business to be 
quite sure of a good outlet for the 
finished product. It is out of the ques¬ 
tion to peddle them out to the local 
dealer, as he will give you local prices, 
which are usually much lower than 
direct prices for highest grade beef, but i 
with the local dealer all grades are alike ! 
—just beef—and he ships yours away 
with many others, for the endless round 
of dealers, jobbers, etc. If you are un¬ 
certain of your market I would advise 
no one to go in for beef, but with a sure 
outlet, especially with a little co-opera¬ 
tion amongst the feeders, the feeders of 
the East have a golden opportunity 
abend of tb^rn. T^'we is not the least 
ducer, but if you are possessed of good 
sons, or have good reliable help, there is 
far less drudgery making beef than milk ; 
especially as you make the best beef in 
the Winter, when there are no flies and 
the crisp weather forces a healthy ani¬ 
mal to eat. It must not be lost sight of 
that great care and pains are necessary 
to hold a bunch of feeders just at their 
feed limit all Winter without their going 
off their feed and falling back in flesh. 
One of the principal things to remember 
is regularity in feeding, Sundays in¬ 
cluded. I have seen farmers get up from 
one to two hours later on a Sunday morn¬ 
ing and feed their stock just the same 
amount of feed as on a weekday, and 
the animal with two hours less to digest 
it in. I have noticed that most cases of 
sickness connected with the stomach in 
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By W. D. JAMES 
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REMARKABLE RECORD 
for MILK PRODUCTION 
This cow, in her 17th year, after giving birth 
to 16 calves produced officially 12,264 pounds of 
milk in 232 days. During this period, she was 
fed entirely on 
UNION GRAINS 
Here’s what her owner, Mr. Winter, of the 
Adirondack Valley Stock Farms says: “During 
her record, which lasted from Feb. 11th, 1914 to 
Oct. 1st, 1914, ‘Artis Violet’ was fed on UNION 
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UBIKO MILLING COMPANY 
14 E. Third St., Cincinnati, Ohio 
Market the Milk 
Raise your calves 
for beef, and get the 
bigger money to which 
you are entitled. But 
do not feed thecalf whole 
milk, with butter fat 
worth $600 a ton. 
You can sell all 
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make your calf pay 
you 200% profit on 
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RAISE 
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MOLASSES for stock '- 55 pal ,}arrel $G 
THE MOOKK PROS.. 
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February 13. 
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Dr. J. G. LESURE 
141 Winchester St., Keene, N. H. 
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WHAT DO YOU KNOW 
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