1020 
THE RURAL, NEW-YORKER 
August 14, 1911*. 
Live Stock and Dairy 
Raising Good Ayrshire Calves. 
The picture given below, is taken from 
the Ayrshire Breeders’ Magazine. We 
print it to show the peculiar markings of 
these young cattle. This magazine prints 
reports from several breeders to show 
how they handle young cattle. These 
calves are owned by W. I. Rider, of Ver¬ 
mont. Mr. Rider gives this statement of 
his methods: 
Lot them suck the cow for four to 
seven days. Then give one and one-half 
quarts of the mother’s milk three times a 
day for a week or so, then add a pint to a 
feed, of separator milk, gradually taking 
away the new and adding the separated. 
When two to two and one-half months, 
feed twice a day beginning with four 
quarts to the feed, add to it as the calf 
grows older, occasionally a very little 
salt to the milk. When feeding separa¬ 
tor milk I warm it by adding a little hot 
water; give the calves all the fine hay 
they will eat when one week old, also a 
possess and can transmit this same high 
digestive ability. A man may train him¬ 
self so he can lift . r >(X) pounds or run a 
mile in four minutes. lie will be called a 
“champion.” You and I may think his 
brother or some other man who keeps up 
a quick walk all day, or who works 12 
hours at a stretch, far more deserving 
of being called “champion,” hut usage 
or fashion pins the name on the big pro¬ 
ducer without considering the cost. We 
are coming to the other side, however, 
for in most dairy and egg-laying contests 
the cost of food and care is being figured. 
The Guernsey Cow and the Fat Test. 
Now that milk is being sold to conden- 
series and elsewhere on the basis of its 
fat test, will not the Guernsey cow have 
a new inning? She gives a large mess of 
rich, high-colored milk. 
The Holstein is unquestionably the 
heavier milker, but the A. R. records 
A Pair of Good Ayrshires. 
handful of Winter-mixed feed, fed dry in 
a small box, add to the grain a little at a 
time until thel.v will eat a pint, never feed 
more than they will eat clean. Some¬ 
times when four months old I turn them 
in a good small pasture and continue 
either the milk or grain, but I think it 
better to keep them in the barn away 
from (lies and hot sun. Through the Win¬ 
ter, feed clover or fine Timothy early cut, 
also about one to one and one-half quarts 
grain, three-fourths Winter-mixed aad 
one fourth cornmeal. One very important 
point is to keep them clean and dry, in a 
comfortably warm stable. I very seldom 
have any scours. 
The Champion Dairy Cow. 
On page 940, under the above title, is 
given a lot of figures showing the milk 
yield, per cent, of fat, and butter yield 
of the cows Finderne Pride Johanna Rue, 
Finderne Ilolingen Fayne, and Murne 
Cowan for one year, and the only infer¬ 
ence which can be drawn from the ar¬ 
ticle is that Finderne Pride Johanna Rue 
is now the champion dairy cow because 
she has produced the greatest amount of 
milk and butter. This prompts me to 
ask some questions. What do we keep 
cows for? Isn’t a cow simply a machine 
to convert feed into dairy products? 
And if this is true isn’t the cow which 
can get the greatest value of dairy pro¬ 
ducts from a given amount of feed the 
champion dairy cow? 
Now there are no figures given to show 
the amount of feed consumed by these 
cows, and therefore how can we tell 
which of them, or if either of them, is the 
champion dairy cow? In many cases it 
has been found that a so-called champion 
was only a champion eater, therefore I 
respectfully submit that the champion 
dairy cow is the one that can produce 
butterfat during a year’s test, or better 
still, a five years’ test, at the lowest cost 
per pound for feed. J. w. siiurter. 
New York. 
R. N.-Y.—It all depends on what you 
call the “champion.” In these dairy cow 
contests the word has come to stand for 
the cow which makes the greatest weight 
of milk or butter in a certain time. The ob¬ 
ject of the test is to prove the ability of the 
cow to digest a vast amount of food and 
live. It is an advertisement for the breed 
and the family, for individuals of the same 
Hood lines as this cow can be sold at 
great prices on the theory that they 
show that the Guernsey is a big milker, 
under many conditions. She has milked 
as no doubt you know, over 24,002 pounds 
in a year. I have had a number go over 
50 pounds in a day, and one up to 62 
pounds, with second calf. Undoubtedly 
it will help the Guernseys if the milk is 
sold on a fat test, as it should be. I 
never have sold to condenseries or cheese 
factories, but we know we have about the 
best milk in the world, and it is unfair 
for us to get the same a quart, as the 
thin milkers do. Everyone wants cream 
in the milk, and it seems to me that the 
Guernseys and Jerseys should give 
enough milk, and of a quantity, to please 
the condenseries. E. w. strawbridge. 
New Jersey. 
The Guernsey cow will come into her 
own when in competition with any other, 
breed on the basis of fat content, total 
solids and color of milk. This has been 
demonstrated time and again at experi¬ 
ment stations, expositions and other 
places of competition. Any scheme, 
therefore, for grading milk on this basis 
will find the Guernsey cow a strong and 
persistent competitor. The late Prof. E. 
B. Voorhees said on occasion, “the Guern¬ 
seys are the most economical butter pro¬ 
ducers, and also of human food in the 
form of milk.” There seems to be a mis¬ 
conception on the part of a great many 
dairymen as to the capacity of the Guern¬ 
sey cow. The average production of milk 
of the nearly 4,000 cows of all ages that 
have entered the Guernsey Advanced Re¬ 
gister is above 8,000 pounds. Consid¬ 
ering the large proportion of heifers in 
this number it is undoubtedly safe to say 
that the average for all mature cows of 
the breed is not under this amount. If 
this affirmation be true, and if her milk 
is to be paid for on the basis of fat solids, 
or total solids, then the Guernsey has a 
fair field and will meet all comers. 
West Virginia. waddington farm. 
As a Guernsey breeder of many years’ 
experience I have of course observed all 
the dairy breeds as to production and ad¬ 
vancement. There is no doubt that the 
Holstein gives a large quantity of milk 
of a low fat content, which no doubt is 
the reason for the unsatisfactory returns, 
I have had no experience in supplying 
milk to condenseries or cheese factories, 
but if the percentage of fat is desired the 
Guernsey will accomplish the result. In 
something more than 3,000 Guernsey 
cows that have completed their yearly 
records the percent of fat is just over 
5%. I have always supplied market milk 
and cream, am now shipping milk which 
averages clear of freight a little over six 
cents per quart the year through. The 
milk is shipped in cans and sold whole¬ 
sale the same as any other milk, the rea¬ 
son for this very much better price than 
Holstein breeders are getting is because 
of the higher percent of fat and the very 
high natural yellow color of the Guern¬ 
sey milk. The Guernseys are giving large 
Hows of milk ; in my own experience of 
many years I have never had a two-year- 
old heifer milk less than 6.000 pounds, 
and have had them to go as high as 10,- 
481 pounds in a year. At this writing 
I have a two-year-old that has given in 
73 days 3082.9 pounds of milk and is 
now milking about 43 pounds a day and 
I have aged cows to milk up to 16,595 
pounds of milk and make 815.44 pounds 
of butterfat in the year. Surely the 
Guernsey cow is the profitable cow for 
high quality and quantity, and she is the 
money maker. M. t. Phillips. 
Pennsylvania. 
As to whether the new plan of pay¬ 
ment by the Bordens on the fat basis will 
aid the Guernsey breed, we would state 
that in our belief it will have little or 
no effect as at present in force. We do 
believe thoroughly in the general scheme, 
and also feel sure that if revised along 
the proper lines the plan would mate¬ 
rially aid the popularity of the breeds 
giving higher testing milk. As at present 
being tried, however, the prices are so 
low that the benefits attained from milk 
of a higher fat content would not appeal 
strongly enough to the average dairyman 
to warrant his changing from his long- 
familiar Ilolsteins. The step is certainly 
one in the right direction, but there is 
much revising yet to be done, in order 
that the producer may get a little more 
of his 35-cent dollar. j. G. webb. 
New York. 
Obstructed Teats. 
I have a young cow that would be a 
fine milker, but the hole in her teats is 
so small that it takes twenty minutes to 
milk her. Would it be practical to have 
each hole cut larger, and make a good 
milker of her? M. F. 
New York. 
Have a trained veterinarian use a ster¬ 
ilized teat bistoury to slit down through 
the obstructions in four different direc¬ 
tions ; then strip away a little milk sev¬ 
eral times a day during the healing pro¬ 
cess. Great care must be taken else the 
operation will be likely to cause infec¬ 
tion. Sterilized teat plugs or dilators 
may be used for a while as an experiment, 
before deciding to cut. They may be 
bought from any dealer in veterinary sup¬ 
plies. _______ A< s ’ A> 
Choking. 
I have a five-year-old horse bought 10 
months ago that had been shipped here 
from the West (Kansas). He was then 
very thin and his blood in bad condition. 
After I had him a few weeks he got 
sick with a bad cough; then a few weeks 
later I noticed that he showed distress in 
eating his short feed, so I took him to a 
veterinarian and had his teeth dressed, 
but it made no change and about three 
months later I took him to another doc¬ 
tor, and again it made no change. About 
three months ago I took him to the third 
veterinarian to have him examined and 
he told me his teeth and mouth are all 
right, but thinks he has a sore spot in his 
throat and would soon be all right by 
using his treatment. I have used his 
treatment now three months and can see 
no change. He shows little if anything 
while eating hay, only when eating 
short feed. He shows just as much 
distress in eating bran as when he eats 
whole corn. After he has started eat¬ 
ing his short feed his muscles all along 
his front legs and shoulders will be jerk¬ 
ing so that his front legs sometimes are 
jerked foreward so that his knee joints 
are jerked back and foreward. Then he 
wUl paw and hold his head under the 
trough, then again he will hold it high 
above the trough. I also hear him 
cough once in a while perhaps two or 
three times in a week. Will you let me 
know what' is ailing him and what I can 
do for him? J. A. w. 
Pennsylvania. 
The horse apparently chokes and it 
seems likely that there is a dilatation of 
the gullet, or some such abnormal condi¬ 
tion present which gives rise to the symp¬ 
toms noted. Without a personal examin¬ 
ation we cannot say what is the matter, 
but the veterinarian should tap on each 
tooth in turn to see if one is diseased, 
and also should look for a foreign body 
lodged somewhere in the mouth. If no 
such cause is present then he will ex¬ 
amine the gullet. Possibly the horse will 
do better if you cut the hay in six-inch 
lengths and mix with it the oats and bran. 
A. s. A. 
Rn Wien I Don t 8 amble with 
DC Yfise. Colic. Play safe. 
TREAT THE HORSE WITH 
Dr. Les lire’s 
V e T E C?l IM A P? V 
Colic Drops 
Relief is quick, sure, and the horse is ready for 
work. If you are wise you will keep it on hand 
as a precaution. 
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