172 
February 2 , 1918 
E6e RURAL. NEW.YORKER 
•# y r r •: 
ive 
Moline-Monitor 
Original Double Disc 
Furrow Opener 
The Moline-Monitor Original 
Double Disc deposits the seed 
in front of the disc bearings with 
the downward turn of the disc. 
Every seed is deposited in the 
bottom of a wide, compact, 
moist seed bed. Saves seed and 
increases the yield. Long wear* 
ing and cannot be clogged in 
mud, gumbo, weedy or stalk 
ground. 
Single disc, shoe and hoe fur¬ 
row openers can also be fur¬ 
nished. These are all inter¬ 
changeable on Moline-Monitor 
Grain Drills. 
Moline-Monitor 
Grain Drill 
Requires one-fifth less seed than other 
drills. Increases the yield because every 
grain grows—has plenty of room to stool— 
makes sturdy stalks, deep rooted and full 
headed. The crop grades higher, because 
seed is planted evenly in compact, wide 
furrows, covered evenly with moist soil, 
germinates and sprouts at the same time 
and ripens uniformly. 
The Moline-Monitor Grain Drill pays for 
itself—saves seed—increases the yield, and 
improves the grade. 
Furnished in plain or fertilizer drills. 
Fertilizer has twenty-four changes—will 
sow from 50 to 1500 pounds to the acre. 
your Moline Dealer about the Moline- 
Monitor or write us for Illustrated Literature. 
Address Department 19 
Moline Plow Gimpaqy. Moline. Illinois 
Msnuntcfur^rs o/* 
Plows UVmVmsI SulkCutt«rs Cxain Dntls 
Harrows Hay Loaders LimeSowers 
PlanterslET!^) SioeDelRakes Seeders 
Cultivators Dump Rakes 
Listers Pouto Drifters 
Mo//n9't//tiVBrs»/ Tractor 
Rice Binders Spreaders 
Craio Binders Scales 
Corn Binders Wa^ns 
Mower* Vehicles 
Reapers Farm Trucks 
Stephans She Automohi/e 
For Over 50 YearsViTheMaiyfn Ck>od Implements 
Nursing Course 
THREE TEARS INCLUDING MEDICAL, 
SURGICAL, OBSTETRICS, CONTAGION 
AND CHILDRENS DEPARTMENT 
Allowance, eight dollar.s per month and board. Care¬ 
ful supervision t)y competent registered nurses. One 
year of high school or its equivalent. THE STATEN IS¬ 
LAND HOSPITAL (a branch of the University of New 
York) .Tempkinsville. N.Y. CHAS. W. GOODWIN. M. 0., Supt. 
The HackensackTraining School for Nurses 
connected with a general hospital of one hnndi ed and 
thirty bedA and situated fifteen miles from New York 
City offera a two-year and six nionthg course to yonng 
women who can present a gi’ammar school diploma and 
certificate of at least one year high school work; higli 
school graduates preferred. New fuodei-n mtrses' home; 
resident instructor. For information address Hiiperln- 
tendeiit llaekeiiHack llospltul, llaekensaek, N. 4. 
Wasife in 
Feeding 
Whole 
Grain 
it takes an animal from seven to 
ten hours to <ligest whole corn or 
oata. Test feeds made at Michigan 
Agrictiltural College, with six cows 
for seven days, showed that 26.46% 
of whole com and oats fed was lost 
—not digested. Other tests have 
shown a loss of 40% and even 50%, 
according to the condition of Uie 
grain and the animal. 
Can you afford to waste a 
peck or more out of every 
bushel of grain you feed? 
in milk, beef, pork, 
I No Waste in 
Swrene^eds 
Every Bnmd firing Resultt 
Sucrene feeds offer patriotic 
Stock feeders the opportunity to heed 
the world’s cry for more food, and do 
their part to prevent the waste of whole 
grain in stock feeding. 
Sucrene Feeds are more easily and more 
completely digested than whole grain, be- 
cause they are composed of a variety of grains 
and grain-products ground to proper fineness 
for easy assimilation. The variety of nutrients 
they contain, correctly proportioned, meets 
every need of the animal for increased pro¬ 
ductiveness and body maintenance. 
Every dollar you invest in Sucrene Feeds 
comes back to you with big interest added. 
' Every day’s ration produces adequate results 
veal or poultry products. 
Sucrene Dairy Feed rv® 
It brings up the milk yield. Cuts down the feed bill. Keeps cows in 
belter health. Saves you trouble and expense of mixing—saves your grain. 
Sucrene Dairy Feed is composed of molasses, cottonseed meal, corn gluten 
feed, ground and bolted grain screenings, clipped oat by-product, distillers* 
dried grains and solubles, palm kernel meal, calcium carbonate, and a little salh 
Guaranteed analysis: 16J% protein, 3^% fat, 46% carbohydrates, 14% fibre. 
All Cows Crave Sucrene Dairy Feed 
because it is sweet smelling, palatable, soothing to their digestive systems—keeps them in better 
health and spirits. Although molasses is but one of the eight nutrients in Sucrene Dairy Feed, it 
is a very important one. Prof. H. J. Patterson of Pennsylvania State Agricultural College, says 
in Bulletin No. 117: “Feeding tests show that the addition of molasses to a ration has a tehdency 
to increase the digestibility of both grain and hay.” 
All Sucrene Feeds are rigidly tested in our own 
laboratories and experimental farms. We know 
them to be result producers and back diem with a 
positive guarantee of quality. 
Order a ton of Sucrene Dairy Feed from your 
dealer at once. If he does not handle it write us 
his name and we will sev that you are supplied. 
Fill out and mail us the coupon or write us a pos¬ 
tal for illustrated literature giving much valuable in¬ 
formation on feeding live stock. 
American Milling Company 
Dept. 5 Peoria, Illinois 
(16 Years America's Leading Mixed Feed Specialists) 
Please send me Illustrated Literature 
on feeds checked below. 
□ Sucrene Dairy Feed 
□ Sucrene Calf Meal 
□ Sucrene Flog Meal 
□ Sucrene Poultry Mash 
□ Amco Fat Maker for steers 
□ Amco Dairy Feed 
( 5 
Jl/y dealer's name.. 
P. 0 . 
.Stale.. 
When you write advertisers mention The R. N.-Y. and you'll get a 
quick reply and a “square deal.” See guarantee editorial page. 
Pork and Poultry 
Killing and Curing Pork 
The great interest in meat production 
is working out very largely in increased 
number of hogs. Hundreds of people who 
never thought of raising pork before are 
now planning to keep one or more pigs, 
and farmers will increase -their pork pro¬ 
duction. With this comes a great demand 
for information about slaughtering and 
caring for the pork. The Agricultural 
Department at Wa.shington has just is¬ 
sued a good bulletin on killing hogs and 
curing pork. This is I'armers’ Bulletin 
No. 91o. It is well written and clear, and 
will help any farmer who wants to take 
care of the meat at home. It is well illus¬ 
trated, and every farmer may well get it 
for study. The picture at Fig. <>7, taken 
from thi.s bulletin, shows the different 
cuts of meat taken from the carcass; and 
the two pictures at Figs. 08 and 09 show 
a smokehouse and a cheap arrangement 
for smoking meat in a barrel. These are 
A Farm Smokehouse. Fig. 68 
taken from actual operation, and they 
are only a sample of *the excellent illus¬ 
trations to be fonud’in this bulletin. 
Comparison of Rations; Curtaining Roosts 
1. What is the relative protmu couteui 
of fre.sh ground horse bone, 15 per cent 
meat elingiug to it, and fresh ground 
horse meat? How does Kafir-corn com- 
pare with corn in feeding value? Which 
of the .two following dry mashes is the 
bettm' to feed to laying hens in Winter? 
No. 1 : lanuir parts, by weight, of corn. 
Smoking Pork in Barrels. Fig. 69 
middlings, bran, giiiten feed. No. 2: 
S:ime as No. 1. only ground oats substi¬ 
tuted for gluten feed. Can a grain ration 
of corn and wheat. e(]ual parts by weight, 
be improved by adding oats? How much 
should be added ? 2. I have a flock of 500 
hens in one pen 50x40 in a monitor style 
house. I have entains which 1 draw in 
front of the roosts at night in cold 
weather. Is it cold enough now to drop 
the curtains? If not, how cold should 
it be? J- C. L. 
Long Island. 
1. There is no way of telling the exact 
protein content of any sample of fresh 
ground bone or of fresh meat, except by 
actual analysis. Weat products, both 
fresh and cooked, vary widely in their 
protein content. Those on the market as 
commercial products guarantee a mini¬ 
mum amount of protein, but v.iry as tc 
their exact content. Fresh ground bone 
is ordinarily rated at about IS per cent 
protein. Meat alone would run some¬ 
what higher, varying as it contained more 
or less fat. Analyses run from 14 per 
cent to 22 per cent, according to loca¬ 
tion and cuts. Practically, there would 
probably be little occasion for making 
any distinction between fresh ground 
bone with the ordinary amount of meat 
clinging to it and the meat alone os it 
would' be used. Kafir has practically the 
same analysis as corn, save that it con¬ 
tains a little les.s fat. It is' somewhat 
astringent and less palatable than corn, 
but is of about the same aod value. I 
should prefer the first mentioned formula. 
Ground oats contain about half the 
amount of protein found in gluten feed, 
and their eiibstitntion would cut down 
that ingredient. Oats would not improve 
such a grain ration from the standpoint 
of feeding value, Tut patriotism, common 
sehse and cost dictate that wheat shall be 
saved for more important purposes than 
feeding hens just now. Unle.ss shrunken 
or damaged wheat is used, the ration 
would 'be improved by substituting barley 
for wheat and adding oats or buckwheat, 
or -both. There are no essential propor- 
tion.s, Oatk are not as palatable as the 
other grains and ordinarily will not be 
eaten in as large quantity. They are 
valuable, liowever, and at their present 
price should be largely used. My hems, 
just now, are getting more oats in their 
whole grain mixtui’e than anything else 
and are giving a better than 50 per cent 
egg yield. 
2. Curtains in front of the perches are 
not as well thought of as formerly. They 
confine the air and doubtless help to 
spread the contagion of colds. If used 
at all, it should be only on such nights as 
endanger combs, when the thermoineti'r 
plays around zero. m. b. d. 
Poor Laying 
I have a pen of Rhode Islnnd Red hens 
that are not laying, are through molting, 
have been well fed on the following r.i- 
tion : 
Scratch Feed—Wheat, 50 lbs.; cracked 
corn, 50 lbs.; oats, 25 lbs.; barley, 10 
lbs.; buckwheat. 5 lb.s. 
Dry Ma.sh—Wheat bran, 40 lbs. ; wheat 
middling.s, 20 lbs.; eornmeal, 10 lbs.; beef 
scraps, 5 lbs.; salt, % lb. 
Tliis same pen laid well as pullets hast 
Winter on the same r.atiop ; tliey have all 
grit, charcoal and oyster shells they want 
all the time. I killed one of them to-day 
and found her very fat and had quite a 
few eggs, some as large as a half inch in 
diameter, but they were in'arly all slightly 
shriveled up and seemed to be either rot¬ 
ting or drying up, and I do not lielieve 
she would ever have laid any of them. 
Is there anything wrong with my ration, 
or do they get too much of it? They have 
iis much as they will eat before them all 
the time, and all the fresh water they 
need, and have Ix^eu getting a little cab¬ 
bage, but not much. J. a. i,. 
Pennsylvania. 
There is nothing in your ration that 
would account for poor laying, but age of 
fowls, season of the year, and iuliereut 
ability to produce, or lack of it, would. 
You would not expect yearling hens to 
do as well in January as pullets, but they 
ought to he making a start. Your descrip¬ 
tion of the ovary in the hen killed sug¬ 
gests strongly that some, at least, of your 
flock are infected with the germs of 
white diarrlnna. If they are, you are due 
to have trouble in ral.sing chicks from 
them next year. I would suggest that 
you send 10 cents to the Storrs Fxperi- 
ment Station, Storrs, Coiiu., and_ask for 
I'oultry Bulletin No. 74, or 77. You 
will find ill these illustrations of infected 
ovarii'S that will enable yon to recognize 
them, and it is quite important that a 
poultry breeder be able to recognize un¬ 
mistakable evidences of so serious a dis¬ 
ease. ii- 9- 
Frozen Combs 
M. r. L., of Maryland, asks for a rem¬ 
edy for frozen combs and wattles. Alum 
wiiter. good and strong, we found to be 
an infallible Temedy. We have had birds 
with combs and wattles frozen so hard 
they clinked against the tin i-np in which 
they were immersed. If taken imme¬ 
diately they will come out “good as new.” 
The solution should be cold. This is also 
good for frozen feet, fingers, ear.s and 
nosi's. For brown spots on eggs use com¬ 
mon baking soda. mhs. ir. w. s. 
Ohio. 
-'’-S’* k r t« 
