426 
Tjhe RURAL NEW-YORKER 
March IG, 1918 
Save Butter-Fat, Time and 
Labor for Yourself and for 
Uncle Sam with a 
CREAM SEPARATOR 
Save for Butter-fat right now is selling at the highest price in 
-- many years, and yon can’t afford to waste an ounce of it. 
Yourselt , , 
^^'hether you are trying to get along without any 
cream separator or using an inferior or half-worn-out inachine, you 
are losing valuable butter-fat that would soon pay for a New De Layal. 
The De Layal is not only a cream saycr but a time and labor sayer, 
and with the present shortage of farm help eyery farmer needs to 
utilize time and labor saying machinery wherever it is possible to do so. 
for B is the patriotic duty of every cow owner to save 
IT 1 o butter-fat.. We are a nation at war, and not a 
Uncle Sam particle of fat should be wasted. When all European 
countries are encouraging the use of the best cream 
separator, can we do less? 
D^jy Your De Railway delays arc so serious that deliveries can't 
_ 1 ivi be depended upon, and if you don’t order your 
Laval INow De Laval early there is no telling when you can 
get it. Then, too, labor and material conditions may 
compel higher jirices. The sooner you get a De T.aval saving butter- 
fat and labor for yourself and Uncle Sam. the sooner it will pay for itself. 
If you haven’t the spare cash right now, that need not stand in the 
way of your getting a New De Laval at once. We have an arrange¬ 
ment with De Laval agents which makes it possible for any reputable 
farmer to secure a De I.aval on the partial pay¬ 
ment plan—a small payment at the time of pur¬ 
chase and the balance in several installments—so 
that your De Laval will actually pay for Itself while 
you are using it and getting the benefit from it. 
Why nol see the nearest De Laval agent at once? 
If you do not know him, write to the nearest office 
for new catalog or any desired information. , 
The De Laval Separator Co. 
165 Broadway, New York 29 E. Madison St., Chicago 
50,000 BRANCHES AND LOCAL AGENCIES THE 
WORLD OVER 
Stop the M^ffitor Slump 
in Milk Production 
If you want summer milk 
quantity at winter prices, it will 
pay you to find out about STAR 
Water Bowls. 
Milk is 90% water. The yield 
slumps in winter because the ani¬ 
mals don’t get enough to drink. 
Even when the water in outside 
tanks is warmed, you know some 
animals won’t 
drink a drop 
while they’re 
fighting a bliz¬ 
zard lu an 
open yard. 
And you can’t 
blame them. 
But Star Water Bowls bring it right 
to the stall—au abundant supply of 
palatable water—and the cow drinks 
as much as she does in summer. 
She will take a mouthful of hay or 
feed and then a drink cf v/ater. 
That’s why Winter milk production 
goes up when STAR Water Bowls go 
in. This system prevents one tuber¬ 
cular cow from infecting the rest of 
the herd. STAR 
Water Bowls are 
individual and 
sanitary. Water 
comes and goes 
separately from 
each bowl. The 
sick animal can’t 
contaminate the 
water used by 
healthy ones. 
Don’t buy any kind of bam equipment until you investigate STAR Goods and the 
patented features found only in this line. Unit System Stalls assembled at the mclory 
and with sanitary Arch Construction. The STAR Adjuster—the STAR Curb Clamp. 
The strong Giant STAR Stanchion easily adjustable and with the One Hand Lock, 
Wood-lined and Automatic Sure-Stop. STAR Litter Carrier Outfits meet every need. 
Write us for catalogs, STAR goods sold by best dealers everywhere 
HUNT-HELM-FERRIS & CO., 23 Hunt St., Harvard, III. 
New York Branch: Industrial Bldg., Albany, N. Y. 
Live Stock Feeding Problems 
I Dairy System 
Will yon look over the following rou¬ 
tine of our dairy work and advise if satis¬ 
factory for the best result.s: Milk at 0 
M. Feed grain immediately after 
breakfast, mixed hay and good silage. 
When this is cleaned up we water. At 
noon, feed of good clover hay. Water 
iigaiii at 4 P. M.. then grain, and milk at 
,■) «('clock. After milking, mixed hay and 
silage once more, (train mixture is fed 
at rate of 2 quarts per cow and is com- 
ptiscd of IdO lbs. ground oats. 100 lbs. 
wheat bran. 00 lbs. gluten. 20 lbs. oil 
meal. 20 lbs. cottonseed. 1 per cent salt. 
Py two quarts i)er cow I mean two (puirts 
at each feeding. Your comments on the 
.above will he appreciated. .T. E. i). 
Vermont. 
Your routine in a dairy barn is very 
good, ^fy experience in judging milk for 
flavor has led me to the r((nolusion that 
I it is really better not to feed anything 
Just before milking. It might, therefore, 
be better if at night you would feed the 
silage with grain on top as soon as 
through milkiug and follow this with the 
hay feed. 
Youi’ gr.ain r.ition could Avell ooutaia 
more protein. 3Iake it 100 parts each 
((f giauind oats, bran, cottonseed meal itnd 
gluten feed, and ."0 i)arts oil meal with 
1 'per cent salt. A quart of your mixture 
will lu'ohably weigh between a iiouiid and 
i a jxiund and a half. A cow ought to have 
a i)ound of grain to VA/j to 4 pounds milk 
daily. I should judge your cows were 
l(r((l)ably getting less than this amount 
and might with a little more feed juoduce 
a little more profitably. That is a thing 
that a trial and the use of the milk .scales 
will tell you. If they won’t produce 
enough with extra feed to more than pay 
for the cost of the extra feed, then it is 
i not wise to give it to them. il. F. J. 
Drying off Cows; Feeding Calves 
1. I have two .Jersey cow.s, both pro¬ 
ducing very rich milk. One four years 
old freshens in about two weeks. I did 
not want to dry this cow up, exceptijig 
; for two weeks, and have gradually been 
I (aittiug down her grain ration. Hay is 
I poor quality clover and Timothy. The 
cows are increasing in milk flow, instead 
of drying off. These cows are fed and 
milked regularly 12 hours apart, with the 
least variation possible. Previous to Dec. 
15 they had a balanced ration (stock 
feed) fed at the rate of one lb. for every 
Ihs. of milk. After Dec. 15 no stock 
feed being obtainable, I have been feeding 
bran and wheat middlings—equal parts 
for rotighage—a very poor grade of clover 
and Timoth.v—mostly nil Timothy. "NVhat 
shall I feed for a halanec-d ration, using 
bran and wheat middlings as a basis? 
2. I wish to raise the calves. How wcuild 
you liandle them, keeping in view the 
fact that they are extra fine stock, and 
wishing them to have (>very advantage 
for rdainiug these good qualities? 
New York. J. u. E. 
1. There is a great difTenuice in tin* 
liorsistency of cows to milk up to and 
nearly to calviiig time. It is impossible 
and impractical to dry off some cows, 
while otlu'rs will persist in going _di-y 
three or four months. When a X'ow gives 
three or four pounds of milk a day, only 
milk her once a day and she will usually 
shrink, .so that she wilt not have t(( he 
milked at all after a short time. Ordi¬ 
narily if a cow only gave 12 ounces it 
would he safe to sti>)( milking her any 
time. It is possible that a little warmer 
weather over what we had during the 
first part of .Tanuary and the last of De¬ 
cember would account for a slight in¬ 
crease in production of a persistent 
milker. The cold spell caused our hei'd 
to shrink badly and they are now grad¬ 
ually coming back. With mixed hay, 
mostly Timothy, it is impossible to make 
up a balanced milk-produciiig ration, 
using bran and middlings as the base. 
You need to get some protein in the form 
of cottonseed and oil meal. Make ration 
two parts cottonseed meal, one part lin¬ 
seed, ((11 meal and two parts bran. 
2. I'eed calves whole milk, six to eight 
pounds a day for a p<'riod of two or three 
weeks, thou replace whole milk avith skim- 
milk, reducing whole milk a half pound 
daily until calves are (ui skim-milk._ At 
three weeks of age they should begin tij 
eat hay ad lih. and a small amount of 
grain. Make grain ratu(U equal i(arts 
cornnu'al. ground oat.s and bran. Feed 
grain dry. giving only a handful at first 
and gradually iucceasiiig to keep them iu 
good c((uditioi'. You will have them in 
good shape for grass b.v the first of June. 
H. F. J. 
Rations for Cows and Horses 
1. Will you give dairy ration, using 
comiiKui roughage, as mixed hay, Alfalfa, 
first and second cutting, clover, (mru 
stover, sweet coni, green C'Ut and fed day 
by da.v iu Fall, ordinary pasture grass, 
buckwheat iu blossom, and grain as com¬ 
monly used and obtainable? What points 
in the ration ought to he reached and 
•maiii^.ained? What -substances are needed 
to keei( the c<(w's l(ody at its best, and 
what substances especially for milk? 
What feed is best for butter fat or does 
feed for milk flow and nature of cow 
stamp the milk as to test points? 
2. What do cabbages need iu fertilizer? 
Are the.v heavy lime feeders? o. What 
food substances does a working and dnv- 
ing hor.se need for upkeep of body and 
endurance? What points in those ought 
to be reached and ma'imaiued? w. E. k. 
New York. 
1. As I understand the first part of 
your letter you would like to kn((W a bal¬ 
anced grain ration to be used with the 
various kinds of roughage you mention. 
The kind of roughage determines largely 
the kind of grains to be used. If the 
roughages are low iu protein, then the 
grain must he high, and 'I'ice versa. The 
roughages you meutiou may be divided 
int(( three groups. The mixed hay. green 
com f((dder, buckwheat and pasture are 
medium in protein. The hist mentioned 
are lower than mixed hay in percentage 
conipositioii. hut being green cows eat 
much more by Aveight ami hence consume 
considerable protein. Clover and Alfalfa 
are high iu protein and corn .stover is 
decidedl.v low. A grain ration to balance 
the fir.st grouj) of feeds must contain a 
liberal supply of protein and two parts 
brewer.s’ grains, one part cottonseed meal, 
¥2 part oil meal, one part middlings and 
((no part bran Avould be about right. I^or 
cl((ver ami Alfalfa hay start ((ut with 
more carbohydrate feeds, such as corn- 
meal. two parts, ground oats (ir buck¬ 
wheat, one part, bran one part, brewers’ 
grains (die part, and middlings one part. 
F’nr corn stover we must draw heavily 
on cottonseed and linseed meal, .such as 
cottonseed two parts, linseed one part, 
brewers’ grains two parts, and bran one 
part. The more fattening grains, such as 
corn and barley, are us^ to keep cows 
in fat condition, while for milk produc¬ 
tion more pr((tein i.s" necessary. The ]>ev 
cent of fat in the milk of a certain cow is 
determined by the cow herself. F’eeding 
makes little, if any, difference. 
2. The cabbage plant Is not a legume 
.and does not particularly require linn*. 
Iu normal times a 4—8—10 mixture was 
g<>((d to use, but now the potash' is not 
available. Apply 1,000 lbs. per acre ((f 
a 4—S mixture, and after cabbage begin 
to head t<(i(-dress with a mixture of 200 
lbs. of sujAerphosphate and 200 lbs. of nit¬ 
rate of soda. 
.2. F’((r driving horse there is nothing 
better than good, bright Timothy hay and 
crushed oats. A few’ carrots given occa¬ 
sionally are good. For working horsc's 
the graiii had h(‘tt(’r be two parts corn to 
one part oats. Working horses need a 
jAock to a peck and a half of grain a day. 
IT. F. ,J. 
Buffalo Markets 
The supply of ai(i(les is good. witl( 
market linn at former nrices, !i>5 per 
barrel for Hroenings and $ti to .$((.50 for 
rod apples. Western box prices running 
from .82 to $2.75, which is high for this 
hush(*l size. The quality is fine. Onions 
s('ll sl((W’ and are (pioted ut $1 to $2.50 
per 100-pound hag for home grown and 
Western and $2 for Havana crate. Beaus 
remaiE fairly out of market at $14 to 
$15 per 100 pounds. l''ariners are in 
doubt whether this section will produce 
them, after failure for the three years 
past. 
The appr((ach of Spring is shown by 
the lower price of strawberries, which 
wholesale at 35 to 45 cent-s per quart. 
The cold weather holds up the price of 
oranges at $5 to $7 f<(r Floridas and 
$5.50 to $((.50 for navels, with lemons 
$0.50 to $7.50; and grapefruit, $3.50 to 
$5 per box. Bananas are steady at $1.75 
to $3.50 per bunch. 
The vegetable market is strcnig, with 
more stuff offering than would be ex¬ 
pected. Beets sell ut $1.40; carrots, 50 
cents to $1; parsnips, .$1.,50 to $1.75: 
white turnips, $1.75, .all per bushel; 
cabbage, $3.50 to $4 per 100 pound-s; new 
Florida cabbage, $2 per hamper; celery. 
Eastern, 40 to $0 cents per dozen, and 
ralifornia. .$3.75 to $4 per crate; lettuce, 
40 to 75 cents for home gn(wu per two- 
dozen box, and .$1.25 to .$3 for Scuithoru, 
per bamper; parsb'y. 00 cents to $1 ; 
radisLes, 25 cents: shallots, 40 to ."{> 
cents: a-egetable oyvSter, 70 to SO cviits, 
all per dozen bunches: yellow Turnips. 
$1.75 per banad. A few hothouse cu¬ 
cumbers sell at $1.75 to $2.25 per four- 
pound basket. 
The butter market is fairly strong, 
with extra creamery prints 53 cents: 
lower creamery grades, 47 to 52 cents: 
dairy, 44 to 51 cents; crooks, 3$ to 48 
cents; low’ grade. .24 to 30 cents: ole<(- 
margarine, 28 cents. Cheese is hisrher at 
20 to 30 cents for best d((iiu‘stic, 27 to 2S! 
cents for ueiv and 31 to .22 cents for 
limburger. Eggs have not struck the 
warm w'eather, hut must do so soon. 
Poultry is firm, with go(:(d demand at 
.25 to .28 cents for dressed turkey, .24 to 
37 cents for fowl or chicken27 to 28 
cents for old ro<(sters. 3l’ to .25 cents for 
ducks and 26 to .20 cents for geese. 
Dressed poultry is about three cents 
higher than live. Babbits^ are 4.5_^ to 60 
cents for cotton tails and 50 to 85 cents 
for jacks, per pair. , J. w. c. 
