862 
Oie RURAL NEW-YORKER 
COW-E^E 
ON MY SAYSO 
D ON’T experiment with 
fly repellents. Buy Cov/- 
Ease, for I e:uarantee it to 
dive you satisfactory results. You 
must be satisfied or I’ll refund 
your money. 
In the seventeen years I have 
been selling Cow-Ease I have 
never had a complaint. It keeps 
every promise I make for it. 
It increases the 
milk yield by 
keeping cattle 
contented. It 
makes milking 
easier because 
cows sprayed 
with Cow-Ease stand quietb 
It IS a harmless liquid that does not 
the hair or blister the skin. 
One gallon will spray a cow 200 times. 
Ask your dealer for Cow-Ease and 
I'.ave contented cows. If he cannot 
supply you, send me your order per 
my liberal trial offer. 
■ yic^-Prtsitltnf 
TRIAL OFFER 
If your dealer cannot sup¬ 
ply you, send me bis name 
and S1.2S. and I will de¬ 
liver, prepaid to your ad¬ 
dress a half-callon can of 
COW-KASE and 
SPRAYER for applyinc. 
Forwestof Missouri River 
and for Canada, above 
Trial Offer, il.50. 
Standard Fruit Books 
Successful Fruit Culture. Maynard_$1.00 
The Nursery Book, Bailey. 1.60 
American Fruit Culturist. Thomas_2.60 
Citrus Fruits. Hume.2.60 
California Fruits. Wickson. 3.00 
Dwarf Fruit Trees. Waugh...50 
Plums and Plum Culture. Waugh. 1.60 
Fruit Ranching in British Columbia. 
Beaiby . 1.60 
Farm and Garden Rule Book . 2.00 
Live Stock — Poultry 
Types and Breeds of Farm Animals. 
Plumb .$2.00 
Poultry Feeding and Management. 
Dryden . 1.60 
Swine in America. Coburn.2.50 
Diseases of Animals. Mayo. 1.75 
Principles of Breeding. Davenx>ort.2.60 
FOR SALE BY 
Rural New-Yorker. 333 W. 30thSt., NewYork 
Carpenier- 
IVforton Company 
Eitahlishtd J840 
96 SUDBURY ST. 
BOSTON, MASS. 
July a, lots 
vt-j. tiiL tAuiuiai CMiuuiu ue Iv 
t. 4/u 1111 
]. Would it bo safe to lot fivo sows and 
litters run together on a si.v-jiere wood 
lot? 2. Feeding garbage and forage crops, 
what lireed in your estimation would pro- 
dnee the most weight in eight or nine 
months? 2. ITow old must a boar be be¬ 
fore he ean give serviee? i,. ,t. s. 
New York. 
1. Five sows with litters may run to¬ 
gether in tlie six-acre lot as suggested. If 
the young pigs are about the same age 
tlie “rolibing” will not be very serious, 
although if there is as mueh as four or 
five weeks or more difference in the ages 
of the nursing pigs, the older ones will 
steal from the youngsters. There will he 
less annoyanee from this source in case 
a creep is provided where the youngsters 
may have aeeess to some extra feed. The 
sows should be liberally fed during the 
nursing stage if it is desired to give the 
pigs the best start. The sows may fight 
some at first, but if the day is cool the 
sera I) will soon be over and no trouble 
will be experienced. 
2. Tlie question as to which lireed of 
•SAvine is best suited for foraging or the 
consumption of garbage remains an oiien 
query. Feeding qualities are inherited 
and are not eonfined to any one breed of 
swine. The t.vpe and conformation of tlie 
inimal are of more importance than the 
mere breed identifying the animal. I 
sliould prefer the fat or lard type to the 
baeon tyjie for such purposes. Tlie Dur- 
ocs are very good rustlers at an early age. 
1 he Ilerkshires usually finish with more 
luality. while the Poland Chinas and 
Chester Whites reach maturity at an 
earlier age. Each of the breeds have their 
admirers. Records from stock yards in 
tlie corn belt Avould indicate that more 
red liogs are produced and fed out liy the 
fei-ders who rely upon corn and jiasture 
forage for feeding purposes. The breed 
of swine popular in the garbage feeding 
districts, notably near Seacaucus, X. .T.. 
can scai-eely be identified, although there 
is evidence of tlie Tamworth and the so- 
ealled “razorback.*’ Experiments con- 
dneted at various stations fail to definitely 
favor any one breed as being the most 
economical producer of pork. Each of the 
breeds has good and bad representatiA’cs; 
one slionld choose the type tlie most at¬ 
tractive and useful from a feeder’s stand¬ 
point and not rely wliolly upon the matter 
of breed selection. 
■>. A hoar may be used for light serx iee, 
say 10 to 12 sowif, when 10 months old. 
It is safer to defer his use until he is 14 
or 10 months old if one wislies to keep 
him in tlie hi'rd for several years. Tlie 
hoar should not be permitted to run with 
tlie sows but rather kept away from tlie 
ht*rd. else he will fail to grow during the 
mating season. The sows too should be 
promptly removed from the breeding pen 
after one comph'te service. Neither the 
male nor the female should be in high 
rtesh at mating time and exercise is of the 
gre.atest importanee. Fnless the boar is 
well grown he should not be used at the 
age suggested. f. c. mixklek. 
ed in a vessel of water, same principle as 
double boiler, heating to 145 degree Fah¬ 
renheit, and holding for .‘>0 minute.s. It is 
then cooled as above and churned. The 
pasteurization would best be done the 
night before churning, and the cream held 
cold over night. This makes butter of 
excellent keeping qualities, it ehurns much 
easier tiian raw sweet cream, and less 
fat is lost in the buttermilk. H. F. j. 
Tieing a Horse 
Here is a rough drawing showing a 
way to tie one horse or a team. Take 
the reins and tie a knot in them just so 
they will he a little loose after they are 
p.-issed under the hub of the wagon. Then 
bring them around up at back of hub 
and drop tliem between two spokes with 
knot at bai’k of wheel. When tlie team 
starts up the reins will wind around the 
hub if the knot is large enough so it 
will not slip through between the spokes. 
By the reins winding around the hub 
they tighten up, and are sure to hold the 
24 to 48 hours and be supplied with plen¬ 
ty of water during that time. After the 
animal is slaughtered the carcass should 
bo gradually cooled, so the animal heat is 
removed within 24 hours after slaughter, 
and should not be frozen before the ani¬ 
mal heat is entirely removed. If the car¬ 
cass is kept below 40 degree Fahrenheit 
the longer it is kept in the cooler the more 
tender it will be. At this temperature 
meat may be kept for from four to eight 
weeks and even longer in a dry, well- 
ventilated cooler. If frozen and kept 
frozen constantly, it can be kept almost 
indefinitely. I would refer J. E. T. for 
further information to Cornell Reading 
Course Rnlletin No. 119. 
K. J. SF.I LKE. 
Tieinp a TTorsp Without a Tie Post 
Fuj. J,2S 
team. Then if the team backs up a 
little, releasing the reins, the team will 
stop biieking. It makes a fine tie xvithont 
a tie post. DR. o. B. S. 
Norfolk. N. Y. 
Difficult Churning 
Steer Feeding and Corn 
Referring to the notes on feeding steers 
printed on page S42, we usually expect 
cattle on five months’ feed to consume 
500 to 800 pounds of shelh‘d corn per 100 
pounds of gain. Our experimental work 
in 1910-17 shows that the cattle receiving 
shelled corn, cottonseed meal and clover 
hay. consumed 0.95 pounds of corn per 
pound of gain. In addition to this they 
consumed 1% pounds of ('otton.seed meal 
per i»ound of gain, and 5.85 pounds of 
clover hay per 100 pounds of gain. Other 
lots of cattle fed in the same experiment 
varied to some extent from these figures, 
hut I think the above are good average 
figures for two-year old cattle in medium 
flesh, and based on five months' feed. 
A bunch of cattle in thi.s same experi¬ 
ment receiving silage consumed feed as 
follows: 
Pounds per 
• pound of gain 
Shel'ed corn .. ry.P, 
Cottonseed meal . 1.2 
Corn silage . 12 .55 
Clo\er hay .. .82 
.T. If. SKIXNEB. 
Indiana Experiment Station. 
Strengthening Cow and Calf 
1. My cow suffered while calving, and 
1 am feeding her bran and middling.s 
ex'ery morning and night, diluted in water 
Her milk seems to be very rich in butter- 
fat Is it better to feed it dry instead of 
wet. and what proportion to give her‘^ 
1 do not wish to overfeed. 2 The little 
ealf s movements also seem to be very 
hlood.v. 14 Imt is this due to? E. .s. 
Nexx’ iTerse.r. 
1. (lenerally speaking, it is just as 
satisfaetor.v and b>.ss work to feed grain 
to t o cow dry instead of xvet. If your 
row is used to having the slop, she may 
not tal e readily to the dr.v feed at first. 
A trial will (-ell the storv. I .should by all 
means reco.mio.eiul feeding her .some grain 
besides wheat bran and middlings. This 
is not onl.v an imbalanced feed, but also 
a feed which tends to cause the cow tc> 
cahe prematurely and to have a weak 
calf. Make the ration two parts bran, 
one-half i^art middlings, one - part eorn- 
meal, one part cottonseed meal and one- 
half part linseed oilmeal. Add one per 
cent salt to mixture xvhen mixing it up. 
Ihese seeds can be mixed bv dumping 
them in a pile on the stable floor and 
shoveling them over a couple of times. 
_. The calf apparently has a slight in¬ 
ternal blood vessel rupture causing the 
excreta to be blood.x'. If you have weaned 
the calf it would be a good plan to lieat 
the milk to 180 degree Fahrenheit .and 
then cool it before feeding. Also try add¬ 
ing four drops of formalin to each quart 
of milk. p ,j 
Ration for Milk Production 
I am Avriting yoij to know how to feed 
a Hnernsey cow. four .years old. for milk. 
She calved in March. I am pasturing on 
grass, lldiat kind of grain and hovA' mueh 
does she ne<>d? Later on will feed fod¬ 
der corn, that is, green stalks. In Winter 
Avill feed English hav. salt hav. corn¬ 
stalks. beets. lYhat grain Avill she m>ed 
AA'ith tliis mixture of fodder? .j ir is 
New York. 
For a grain fei'd for your coav Avliile 
out on pasture I should mix up one jiart 
cornmeal. tAA'o parts wheat bran, one ji.art 
gluten feed, one-half jiart cottonseed meal. 
Add one per cent salt to mixture avIkmi 
making it up. Feed one pound of the 
inixture or thereabouts, depending on Iiuaa' 
tlie eoAA' resiionds. to each four pounds 
milk produced daily. Use the same feed 
Avhen the eoAV is getting green stalks and 
))a.sture. 
Your Winter roughage is low in pro¬ 
tein. and the protein in the above grain 
ration should be increased b.v adding one 
part more cottonseed meal and one part 
linseed oil meal. If corn remains at a 
high jiriee next Winter yon could prob¬ 
ably do without it most of the time. 
Should not use it unless tlie coav begins 
to get thin. Tlie amount of grain fed in 
Winter should be increased to one pound 
to to four pounds milk produced 
II. F .r. 
Will you inform me as to the proper 
AA'a.A' to make butter, how to keep the 
cream, and Iioav long to keep it? I huA-e 
a .Jersey wliich freshened April 12. We 
get A’ci’.v' thick cream and liave <‘hurned 
twice a week, but cannot get any butter¬ 
milk. It Avill not separate for us. The 
COAV is on grass now. av. a. a. 
rminsylvania. 
The apparent cause of yonr difficult 
cliurhing is that you are trying to churn 
ail unpasteurized sAveet cream. Y'ou can 
do one of two things, namidy ; alloAV your 
cream to sour slightly before churning, 
or pasteurize it and ehnru it SAveet. If 
tlie fiiAst metlHKl is practised, kciqi tlie 
cream cold and sweet until tlie night b<‘- 
fore churning, when it may be set out in 
a warm room and alloAved to ripen. The 
next day it should be cooled down to 50 
to 55 degrees Fahrenheit and churned. 
The churning temperature will deiieiid on 
the riehiiess of the cream to some extent, 
but it should be so that the butter Avill 
come in a reasonable length of time and 
yet be quite firm. This method makes a 
high-flavored butter, good for immediate 
consumption. 
Producing Tender Meat 
Can you give me any information re¬ 
garding the care and preiiaration to get the 
best tender meat, both lamb and beef? I 
have been informed there is some way of 
caring for meat that will make it tender. 
IIoAV long should meat be kept after 
butchering, and is it advisable to let it 
freeze at once, or let it cool slowly? 
New Y’^oi-k. J. E. T. 
'■'■'be feeding and breeding of the ani¬ 
mal, together Avith the care of the animal 
before slaughtering, have more to do with 
the tenderness of the meat than any care 
after slaughter. The animal should be 
bred for meat production. Lambs should 
be of mutton breeding and beef of beef 
breeding, in order to obtain tender meat. 
Lambs under one year of age give most 
tender meat and should be fat and in 
lirinie condition. Reef makes most de¬ 
sirable meat betAveen IS and 36 months, 
ami, all other things being equal, the 
younger the animal the more tender will 
be the meat. Animals should be fat¬ 
tened for from tAvo to six mouths before 
slaughtering, and just previous to slaugh- 
Ration for Heifer; Horse Stable 
1. Owing to the sc.areity of red dog 
flour, Avbat feed_ could I substitute for it 
whmi feeding skim-milk to suckling pigs? 
2. What would you consider a good pro¬ 
duction for a grade Holstein heifer com¬ 
ing iu_ Avith her first calf at 27 months 
of age? She is Avell grown, and has had 
all the cloA'cr hay she Avill clean up three 
times a day, Avith 10 to 12 lbs. during 
day of a grain mixture consisting of 
equal parts of corn, ground oats, wheat 
bran and one-half part oilmeal during 
the past six Aveeks. and up to two days 
before calving? ,3. I am rebuilding my 
horse barn and Avish to know Avliat would 
lie the proper length, width and height 
to alloAv for each horse stall (not box- 
stall). in order to give each horse suffi¬ 
cient comfort? J, I,. 
New .Tersey. 
1. If you cannot get ordinary fl.oir 
middlings or mixed wheat feed, make a 
ration of 75 parts cornmeal and 25 jiarts 
oil meal. The young pigs should do avcII 
on thi.s along with skim-milk. 
2. _.\ well-gi'oAvn Holstein heifer calving 
at 27 months of age could be expi-eted to 
yield 40 lbs. per day. 
3. Horse stalks should be made four 
feet wide, seven feet long and seven to 
eight feet high. ii. f. j. . 
