1384 
iC RURAL NlvVV-YOKKER 
November 20, 1915. 
Live Stock and Dairy 
A House for Butchering. 
Farmers’ hog killing for home con¬ 
sumption is not usually done until quite 
cold weather, and sometimes not much 
before Christmas. It is generally done 
out of doors, and it frequently happens 
that the day appointed is cold and 
squally. In such weather butchering out 
of doors is disagreeable work, causing 
people to catch cold, making the butcher¬ 
ing day dreaded. I am of the opinion 
that on every farm where there is much 
butchering to be done, there should be a 
building on purpose for it. It should 
stand as near the water supply as pos¬ 
sible, and if not in a conspicuous place 
may be a plain, cheap structure. My 
father built such a one in which we could 
two bundles of oats, which served as feed 
and bedding. During the last mouth I 
have been letting him go out for grass 
and exercise. This evening after my pig 
was fed all that he cared for I weighed 
him. He weighs 284Vk pounds. 
In this case the milk helped greatly. 
Most people who keep only one pig have 
no milk and must find a grain substitute. 
We have found a thin slop made of equal 
parts wheat bran, cornmeal, wheat mid¬ 
dlings and ground oats and water a very 
good substitute for milk. A small quan¬ 
tity of oilmeal added to the grain helps. 
Washing Butter in Cold Water. 
1. What harm is done by washing the 
butter in water which is much colder 
than the buttermilk? Would this have a 
bad effect when working the butter? 2. 
Too Busy to Squeal. 
scald, dress and cut up our hogs, and be 
warm and comfortable even on the cold¬ 
est day. At one end there was a chimney, 
a big fireplace, and a crane that would 
hold two large kettles for heating water. 
One end of a large scalding barrel was 
put down through the floor to the ground 
in order to make it stand firmly, with the 
top leaning against the platform on which 
the hogs were dressed at an angle of 45 
degrees. There was a rope and pulleys 
attached to a rafter overhead for hang¬ 
ing up the hogs, and could be used for 
handling large hogs in the scalding barrel. 
The building was also used for cutting 
up the hogs, trying out lard, washing 
clothes, making soap, boiling cider, boil¬ 
ing potatoes and pumpkins for hogs. It 
was a building of general usefulness, used 
once a week for the family washing. 
Pennsylvania. J. w. ingiiam. 
Making a Pig Grow. 
We often hear from people who wish 
to know how to make a pig grow fast. 
Many of them have one or two pigs on a 
small place—“family pigs,” as they call 
them. What is the best feed for a quick 
gain? The following comes from North 
Dakota, telling how Itay Smith, a boy of 
that State, made his pig gain two pounds 
a day. Ray won first prize in a State¬ 
wide contest in producing the greatest 
amount of pig weight in 90 days: 
I had a choice of a litter of good early 
pigs and selected a thin but large and 
heavy-boned male pig weighing S4 pounds 
on the first of June. I made a small pen 
on the north side of our lioghouse and let 
him run in the pen and in one part of 
the building. 
On June first I started the feeding. I 
gave him one gallon of milk and three 
pounds of ground barley and corn at each 
feeding, which was at morning and night. 
I kept up this same feed for two weeks 
and then started to give him 3*4 pounds 
of ground feed and the same measure of 
milk. At all times I kept water for him 
in a separate trough. For a while I did 
not. clean out his pen, but one night it 
rained and blew into his pen through the 
door. In the morning he was nearly 
drowned out, so I cleaned and bedded 
the pen. 
On July first I weighed the pig and 
found that he had gained about 40 
pounds. By this time he was beginning 
to get filled out and quite accustomed to 
corn and barley, so I changed the feed 
again. I gave him four pounds of pure 
ground corn and 1gallons of milk, and 
continued this feed until the 19th of 
July. At that time I started to feed him 
three times a day, and gave him three 
pounds of corn at each meal. 
On August 2 I weighed my pig again. 
This time he weighed 215 pounds. By 
this time I had become too busy to bother 
with him at noon, so I fed him five 
pounds of corn and about two gallons of 
milk each morning and night. I kept up 
this feed until about a week before the 
contest ended, and then began to feed 
him all that he would eat, which was 
seven pounds at a meal, or 14 pounds 
per day. Frequently I gave him one or 
Name some good book on buttermaking. 
3. What temperature should the butter 
be when working it so as to avoid salvy 
butter? H. E. A. 
Fisher’s Island, N. Y. 
1. No harm whatever is done to butter 
by washing in water colder than the con¬ 
tents of the churn—providing it is not 
akin to ice water which last has the effect 
of chilling the butter grains somewhat, 
and in working over, it tends to hold an 
excess of moisture, as the butter cannot 
be made sufficiently compact to express 
the surplus moisture below the govern¬ 
mental limit of about 15 per cent. Water 
at about 50 degrees is sufficiently cold, 
floats out the butter from the fluid mass, 
and the second washing leaves the butter 
ready for either the worker, or what is 
better, working it in the churn, incorpor¬ 
ating the salt at the same time. No at¬ 
tempt should be made to work the butter 
into lumps before incorporating the salt. 
Every 100 pounds of finished butter has 
in its make-up 15 pounds of water and 
six pounds of salt, so wet butter cannot 
be oversalted unless so much is added, 
that this 15 pounds of water cannot dis¬ 
solve it, and the butter is filled with un¬ 
dissolved salt, so add as many ounces of 
salt to this wet butter, as you had pounds 
the previous churning, and you will not 
go very far from a correct salting of the 
butter. 
2. I do not know of any very recent 
work on butter making. Send to the 
Geneva and Cornell (Ithaca, N. Y.) 
dairy schools for bulletins, and the De¬ 
partment of Agriculture, Dairy Division, 
at Washington. 
3. Butter is best handled at a temper¬ 
ature somewhere near 55 degrees. The 
time of year may influence this somewhat. 
The making of butter is not an exact 
science that all follow implicitly. To a 
certain extent every one has a slightly 
different process of making. J. G. 
BRANFORD FARMS 
BERKSHIRES 
I Headed by the following great boars: 
LEE PREMIER’S RIVAL 
BRANFORD ARTFUL RIVAL 
HOPEFUL LEE’S SUCCESSOR 
\\7’E are now making room for 1916 spring 
v ’ litters, ami offer over 100 head, includ¬ 
ing tried brood sows (open) and gilts ready 
to breed for spring litters, service boars, in¬ 
cluding Hopeful Dee’s Successor, spring and 
fall pigs at surprisingly low prices. 
! We will contract to breed a limited num¬ 
ber of sows to be sold, to Lee Premier's 
Rival aud'Branford Artful Rival, the latter 
used in the A. J, Lovejoy herd. 
Buy a son or daughter of Lee Premier’s 
Rival, the greatest hoar we ever owned. 
Bred, raised and owned by Branford Farms. 
When writing, specify wliat you desire us 
to price you. 
Everything High-class. 
Satisfaction Guaranteed. 
Visitors Always Welcome. 
BRANFORD FARMS, GROTON, CONN. 
AJAX FLAKES 
T HIS valuable distillers’ grain contains about 
31% protein, 13% fat. It is twice as strong as 
bran. You cannot make milk economically if you 
use bran. One pound of AJAX FLAKES does the 
work of two pounds of bran, and saves $14 per ton. 
AJAX FLAKES 
Holds hundreds of official records and many world’s records. It is used and 
recommended by Cornell Agricultural College, Pennsylvania State College 
and prominent breeders, You should lay in your supply now, 
Send for Feeders ’ Hand Book, with tables and feeding instructions 
BEWARE OF IMITATIONS * 
CHAPIN & CO., Dept. R HAMMOND, IND. 
50 CHOICE GILTS 
(Cholera Immune) 
Bred to our great Boar, 
Successor’s Longfellow 180,- 
594, first prize senior yearling 
boar, 1914, at Forest City, 
Ohio, Indiana and Wisconsin 
State Fairs. 
Write For Descriptive Circular and Prices 
TYWACANA FARMS, A. E. Wright, 
Supt. Box 68, Farmingdalc, L.I..N.Y. 
TYWACANA BERKSHIRES 
For Sale- Berkshire and 0.1. C. Swine 
two to twelve months of age. Good breeding. Ex¬ 
cellent individuals. Prices reasonable. Satisfaction 
guaranteed. TARBELl FARMS. SMITHVILLE FLATS. N Y. 
RFRKSHIRFS -The long, deep, heavy, bone type. 
ULiinoniiiLU ( 4 ,. own f or breeders and guaranteed as 
represented. P.ices right. A. C. HOOPER, Bozman, Md. 
DUREBRED BERKSHIRE PIGS-six weeks 
* old—sows. $6: boars, $5. Son s from last spring's 
litters, $10. Cloverdale Farm, Charlotte, N. Y. 
pedigree Chester Whiles S k 0, E K'ir 
Ridgely 3Ianor Farm, - Stone Ridge, N. Y. 
CheshiresforSalev""" t "“^ 
pigs. Address—Department of Animal Hus¬ 
bandry,Cornell University, Ithaca, New York 
FOR PURE BRED TAMWORTH SWINE 
write or visit WESTVIKW STOCK FARM. it. 
I 1 '. D. No. 1, Winston-Salem, North Carolina 
Originators of the 
Famous O. I. C. 
Swine 1863 
Two O.I.C. Hogs 
Weigh 2806 lbs. 
"i. Why lose profits breed- 
I'J ing and feeding scrub 
,» hogs? Two of our O. I. 
C. Hogs weigh 2806 lbs. 
Will ship you sample 
75 pair of these famous hogs on 
r ‘ time and give agency to first ap¬ 
plicant. We are originators, most ex¬ 
tensive breeders and shippers of pure bred 
hogs in the world. All foreign shipments 
U. S. Govt. Inspected 
We have bred the O. I. C. Hogs for 51 years 
and have never lost a hog with cholera 
■ any other contagious disease. 
Writs — to-day — 
for Free Book, “ The 
Hog from Birth to Sale " 
THE L. B. SILVER CO. 
566 Vickers Building. Cleveland, Ohio* 
100 Registered 
Chester White Pigs 
10 \vUh. to 8 nios. old: 6 
Jersey Cowh 2 to 6 yra. old: 
and 8 bull ch!Y 68 4 to 10 
mos.old. f»0 Lincoln lambs. 
Write for descriptive circular and price 
EDWARD WALTER, Dept. R. “Eureka Stock Farm," West Chester, Penna 
FOR SALE-DUROC JERSEYS-* 
boars. Write for prices. C. Rudd, Medford. N. J. 
nilRnp.tJ—Nice pigs; $15pnir: not akin. Ped. Write 
uUflUUO SERENO WEEKS, De Graff, Ohio 
CHELDON FARM REGISTERED DUROCS 
^ Pigs of both sex. Bred sows. Service boars. 
Best of breeding. C. E. BARNES, Oxford, N.Y. 
SALE—Duroc Jersey Red Boars and Sows 
Farrow. .1. H. LEWIS, R. No. 2, Cadiz, Ohio 
h o ns es ~1 
Purebred Registered Percherons 
sell cash or part exchange purebred Holstein heifers. 
2 imported stallions, 2 imported mares, bred, 3 fil¬ 
lies, (2 imported, 1 bred). 1 stallion foal. Special 
price on bunch. C. H. BAKER, 149 Broadway, New York 
100 Percheron and Belgian Stallions 
MARES AND HOLSTEIN CATTLE. 
Also SHETLAND PONIES. Free circular. 
A. W. GREEN, - Middlefleld, Ohio 
Highland View Stock Farm 
Our barns are filled with the best Percheron and 
Belgians at the lowest prices. 
0. N. WILSON, Prop., - Kittanning, Pa. 
Shetland Pon 
herd in biggest Shetland Producing County in U. S. $50 to $150 
[ DoftS and Fcrrots 
C HESTER WHITE—Registered Sows hi ed for 
spring farrow. Address, Eugene I. Black, Scio, N.Y. 
0 1 p All ages. Prices reasonable. 
. 1. V. OWine j o. siielmidine & Sons. Lorraine, N.Y. 
T Sows 11 months old, far- 
■ J- ■ S m rows Dec. 25, $25. Gilts, 
6 months, $16. Pigs, 3’a months, $10; 6 weeks, $6. 
HERBERT 1IA1TH, - Manlius, N. Y. 
Yorkshire Pigs 
Breeding Stock of Highest Merit. 7-weeks Pigs 
Specially Priced. One for $7.50; trio, $20. 
HUBERT CRAMPTON BARTON 
So. Amherst, ... Mass. 
FOR SALE-Pedigreed Airedale Puppy 
A typical terrier in the best of health and spirits. 
Price, $25. Frederick M. Peasley, Cheshire, Conn. 
rCDDrTC COD CAI F Booklet and price list free 
rCnnUd run OHLL JN0. F. MURRAt, New London, 0. 
QAAA ETDDI7TC FOR SALE. Finestock. II- 
jllUU I LIvlvL 1 u lustrated catalog and 
price list free. 
C. M. SACKETT, - Dept. R, Ashland, Ohio 
Is* -E i t h e r color, large or 
FerreiS tor Jdie small; mated pairs or dozen 
lots. Choice stock. C. H. Keefer & Co.. Greenwich, Ohio 
8 IIEEF 
H orn Dorset ram lambs and registered 
ESSEX FIGS. CHARLES LAFFERTY, Little Valley, N.Y. 
Woodrow Farm Sold Out 
We beg to announce that we have nothing to offer 
for sale until after the first of the year, when wo 
will have some outstanding bred sows and gilts. 
R. Y. Buckley, “Woodrow” Farm, Broad Axe, Pa. 
Kinderhook Duroc-Jersey Swine Asso. 
in the East for registered stock of all ages. Best of 
breeding. Free from disease. ' Pairs not related. 
C. M. PALMER, See’y-Treas., Valatie, N. Y. 
SPRINGBANK BERKSHIRES 
Nothing for sale but big March and April PIGS. 
J. E. WATSON, - Marbledale, Conn. 
Large Berkshires at Highwood 
Regular fall offering of selected Service Boars. 
H. C. & II. It. HARPENDING, Dundee, N. Y. 
SPECIAL-A 13 months old show boar, large and 
fancy, sired by the great Algonquin. $30. Other good 
boars all ages. Allot of good Sept, boar pigs sired 
by Hopeful Lee 5th. rrice cut to $6. All registered. 
II. M. TERWILLIGER, Kirkville, N. Y. 
Meadow Lane Registered Berkshires^'^iy, $«: 
Young Boar, $20. D. C. Jordan, Craryville, N.Y. 
Registered Hampshire Ewes~®™U? 
fine Flower ram. Ewe lambs, choice quality. 
liASLETT BROS., - Seneca, N. Y. 
R egistered Shropshire ram lambs and ewe 
LAMBS for sale. E. E. STEVENS & SONS, Wilson, N Y. 
Pleasant Ridge Stock Farm 
Interlaken, N. Y., 
are making special low price on Rams and service 
boars as advertised for next thirty days. 
LEVIN PRUNER 
nPIIE best Primer. Outs %-iuch 
dry branch. Quick, clean, 
easy cut. We will send it post¬ 
paid for one new yearly subscrip¬ 
tion at $1, or for club of 10 ten- 
week trials at 10 cents each. 
These articles are not given with a sub¬ 
scription to The Rural New-Yorker, but 
are given to the agent as a reward, in 
idace of cash, for extending the subscrip¬ 
tion list of The Rural New-Yorker. 
THE RURAL NEW-YORKER, 
333 WEST 30th ST., NEW YORK. 
