446 
Tht RURAL NEW-YORKER 
Live Stock Feeding Problems 
Ration for Jerseys 
I would like a balanced ration for fresh 
Jerseys; have ground oats, oilmeal and 
cottonseed; for roughage, oat straw, oat 
hay. cut green silage, mixed hay. w. J. 
New York. 
Feed about 30 lbs. silage per head per 
day, and all the oats or mixed hay they 
will clean up. Do not expert them to de¬ 
rive much good from the straw. Sirnplj 
let them pick it ov«r at will. Make t lie 
grain two parts, by weight, ground oats, 
two parts cottonseed meal and one part 
linseed oilmeal. Add a pound of salt to 
each 100 lbs. of grain. Feed a pound of 
grain to every three pounds of milk pro¬ 
duce! dailv. li. F. J. 
Poor Milker 
I have a cow that I feed nine quarts 
of grain a day, one part cornmeal. one 
part gluten, one part dairy feed. She is 
not due to freshen before the middle of 
May, and she is entirely dry. She is six 
years old, and is in good condition. Be¬ 
fore she went dry she did not like to be 
milked; she would jump all over the barn 
and her milk turned all into cream and 
had a bad taste. w. W. 
I would suggest you cut out either the 
dairy feed or the cornmeal and put in 
one part wheat bran. Four quarts a day 
should be plenty for this cow if she is 
now dry. Aim to keep her in good shape 
for calving. It may not take this much 
of grain. This cow is apparently not a 
very persistent milker, and if she always 
goes dry three or four months before 
calving I should get rid of her. For a 
family cow one needs one that will milk 
to within a month of calving at least. 
H. F. J. 
Feeding Freshening Cows 
I have read with great interest your 
article on “The Family Cow,” but was 
disappointed because there was nothing 
said about what to do at calving time. 
My cow is due to calve in June. I have 
never had a cow before, and know nothing 
about what I should do at this time. 
Eliot, Me. v. P. B. 
One should aim to feed enough grain 
so that the cow is in good plump con¬ 
dition at calving time. The ration should 
be of a, little more fattening nature than 
when the cow is milking, and it should 
be laxative in its effect. If you have 
your cow on grass for a month before 
freshening in June, there can be nothing 
better. She will need little or no grain. 
The grass will keep her in good trim. 
On dry feed a ration of two parts bran, 
one part cornmeal, one part gluten feed 
and one part linseed oilmeal is good. 
When the cow freshens the calf is allowed 
to suck ad libitum, and after about 2 -i 
hours the cow’s udder is milked out. One 
should not be alarmed at some swelling 
of the udder at this time. If it does not 
come down rather quickly a rubbing of hot 
lard is good. For a couple of days feed 
the cow the ordinary roughage and three 
or four hot bran mashes, three or four 
pounds of bran at a time, then gradually 
work her on to the regular grain ration. 
In your particular case the cow can be 
put out to pasture in two or three days 
if pasture is available. u. F. J. 
Improving Dairy Ration 
Is the following a balanced ration for 
Holstein cows? I have only Timothy 
hay. corn silage, with all the corn put 
into the silo; fresh cows milking about 
24 quarts a day. For grain I am feeding 
400 lbs. middlings (red dog), 100 lbs. oil 
meal. 100 lbs. cottonseed, 100 lbs. gluten. 
I like to get a good steady flow of milk 
and keep the cows looking fat if possible. 
I am feeding 40 lbs. of silage and all the 
hay they will clean up. E. p. 
Connecticut. 
I would suggest one or two changes in 
your grain ration to the effect that you 
cut the middlings to 200 lbs. and put in 
200 lbs. wheat bran and another 100 lbs. 
cottonseed meal. Your cows are doing 
well at 24 qts. a day. H. L. J. 
Ration for Cows 
1. Please balance a ration from follow¬ 
ing : I have a fair mixture of clover and 
Timothy hay, and corn fodder that got too 
ripe before cutting; plenty of Timothy. I 
can get Buffalo gluten, oilmeal and bran ; 
would like to use chop made of corn and 
oats, the corn ground cob and all. We 
cannot get clover hay or Alfalfa hay here. 
We have no silage. What proportion 
should be oats in the chop, by weight? 
1. Feed cows two or three feeds of 
mixed hay daily, giving only what they 
will clean up well. The corn fodder may 
be fed at night after supper, or it may be 
fed at noon out in the yard on warm days 
when the cows are turned out. You real¬ 
ly ought to have some cottonseed meal to 
supply all the protein necessary in the 
grain. However, the following will make 
a good palatable milk-producing ration: 
Grind the corn, cob and all; for each part 
by weight of ear corn use one-half to 
three-fourths parts by weight of oats; 
make ration three parts by weight ground 
chop, two parts gluten feed, two parts 
oilmeal. Add 1 lb. salt to each 100 lb's. 
feed when making up the ration. Feed 1 
lb. grain to Sy 2 lbs. milk produced daily, 
varying it. depending upon how the cows 
respond. If you could get dried beet pulp 
at a reasonable figure it would make a 
valuable addition to the ration. You 
could mix one part of it in the grain 
ration, or feed 2 lbs. per head per day, 
soaked in 6 lbs. w r ater. 
Dairy Ration 
I am feeding the following ration to 
mv dairy cows: Wheat middlings, 200 
pounds; bran, 200 pounds; gluten, 100 
pounds; cob meal, 200 pounds. What 
proportion of old.process oil meal would 
you add to above ration, and what amount 
to feed? I have plenty of cornstalks and 
prairie hay. c. J. L. 
Illinois. 
You should use 200 pounds of oil meal 
in mixture you mention. Even then the 
ration will be low in protein, considering 
your roughage. I would like it better to 
cut the middling out or down to 100 
pounds, at least, and see 100 pounds cot¬ 
tonseed meal added. Grain should be fed 
at rate of a pound to three and one-half 
pounds milk produced daily. The rule 
will, of course, have to vary some, depend¬ 
ing upon how the cows respond. H. F. j. 
Horse Meat for Hogs 
On page 188 It. L. 8., Mercer Co., N. 
J., asks about feeding horse meat to pigs. 
I have had some experience in feeding 
horse meant to hogs, as I buy old horses 
and skin them and use the meat to feed 
stock hogs and pigs. I pay from $5.50 to 
$6.50 each for healthy old horses, accord¬ 
ing to size and condition. In mild weather 
I sometimes cook the meat in a feed cook¬ 
er, but in cold weather I let the hogs run 
to the meat and help themselves. They 
eat all they want at all times. I also 
feed some barley meal each day, but I 
know r of some who fed their hogs nothing 
but clear horse meat. I do not feed meat 
to butcher stock, only to breeders. My 
hogs and pigs make a rapid growth, and 
the sows bring forth strong, healthy 
young. The little pigs begin to eat meat 
much sooner than they do grain or milk 
feeds. The only trouble that I find in 
feeding horse meat is to get it so as to 
March 8, 1919 
have a supply on hand all the time. There 
are several other persons iu this section 
who are using horse meat, so there is not 
enough to go around. I know of one firm 
wintering 26 sows and one boar on horse 
meat and slaughter house refuse alone. 
STEPHEN KELLOGG. 
Schuyler Co., N. Y. 
Acorns for Sheep 
On page 288 a correspondent tells of 
her success with fattening sheep by 
use of acorns. I do not dispute the 
writer’s experience at all, but her ex¬ 
perience somewhat; surprised me, for I 
have always been taught that sheep 
should be kept away from acorns. This 
was a practice my father taught me and 
grandfather ahvays practiced it. The 
reason for it. is that acorns will cause 
indigestion and intestinal troubles, and 
cause an early death of any sheep that 
eat them. We have always kept our 
sheep away from acorns when they begin 
to drop. Perhaps we are practicing need¬ 
less precaution. It may be due to an 
old tradition. We don’t know. Perhaps, 
if fed in small amounts they will not 
harm sheep at all. W,e would like to 
see the matter discussed iu these columns. 
Ohio. WARNER E. FARVER. 
U 
Would you step on a cockroach—or 
would you refrain from staining 
the floor? — Roosevelt 
T HE “ethics” of business call for courtesy be¬ 
tween competitors—and the “ethics” of ad¬ 
vertising also demand “truth in advertising.” 
After observing the former, we find it absolutely 
necessary to “step on” some of the false claims and 
untrue propaganda of several separator manu¬ 
facturers in an attempt to preserve a semblance of 
“truth” in their advertising. 
We owe it to the dairy people of this country to 
present the real facts regarding cream separators. 
Propaganda based on the falsest of claims has been 
spread in an attempt to mislead American farmers. 
In presenting these facts, we stand ready to prove 
every assertion; they are based on actual records 
of dairy history. 
Official records show that the first cream sepa¬ 
rator was invented by the French, and that patent 
No. 105,716 was granted to the company of Fives- 
Lille, of France, November 19, 1874, for a “system 
of continuous centrifugal separation.” A little 
later the Danes developed the cream separator and 
were the first to introduce cream separators into 
America. Four years later, in 1878, a Swedish con¬ 
cern took advantage of the French invention and 
built a cream separator. 
Looking for American business, this concern con¬ 
tracted with Mr. P. M. Sharpies, an inventive 
genius of West Chester, Pa., to manufacture, install, 
and repair their machines in America. The first 
machines were decidedly impractical and unfitted 
for efficient use in American dairies and creameries. 
Mr. Sharpies attempted for a few years to make 
of this foreign machine a satisfactory separator, 
and during this time invented all the great im¬ 
provements that have since been used by this type 
of machine. Among his invented improvements 
were the discs in the bowl, the splash oiling system, 
the detached spindle, the lowering of the supply 
can, and the concave bottom bowl, which permitted 
a 'part of the weight of the bowl to be suspended 
below the bearing. The complication of the ma¬ 
chine, however, soon caused him to give up this 
manufacturing contract entirely, and, with true 
American ingenuity, he built a real American sep¬ 
arator, adapted to American dairy needs and en¬ 
tirely different in that it was a most simple and 
efficient machine. 
The Sharpies factories are the oldest and largest 
separator factories in America. They have always 
been entirely American-owned. During the thirty- 
eight years of its existence. The Sharpies Separator 
Company has manufactured more separators than 
any other factory in America, and the output of the 
Sharpies factory today exceeds that of any other 
separator factory in the world. More Sharpies ma¬ 
chines are being sold than any other, and a much 
larger percentage of those sold are today in actual use. 
Every American dairyman should know these 
facts, and has the right to, and should, on buying a 
machine, ask the following questions of any sepa¬ 
rator manufacturer: 
“Will your separator skim clean and deliver a 
cream of even density at any speed at which it may ho 
turned? Is the boul free from troublesome discs or 
blades? lias the separator an entirely automatic oiling 
system and do you guarantee your separator for dura¬ 
bility to the extent that you guarantee a repair expense 
not to exceed $ 2.00 per year? 
“Is your separator built in American factories, by 
American manufacturers , by American labor, of 
American material , and entirely owned by Americans? 
Is it truly an American separator , encuinhered by no 
suspicion of taint of Hun propaganda? 
It is due to hlr. Sharpies' untiring efforts during 
the thirty-eight years of his separator manufactur¬ 
ing experience—not to any foreign makers or in¬ 
ventors—that the American farmer owes the 
modern efficient cream separator. The Sharpies 
Suction-feed Separator is the perfected machine; 
all other separators are today where Sharpies left 
off years ago—old style, bucket bowl, fixed feed 
machines. 
We say, without fear of contradiction, that the 
modern Sharpies Suction-feed Separator 
—is the only separator in the world that 
skims clean and delivers a cream of even den¬ 
sity at widely varying speeds; 
—is the only separator in the world with a 
controlled varying capacity; 
—is the only separator in the world with a 
knee-low supply can, easy to fill; 
—is the only separator in the world with a 
perfect automatic splash oiling system, not a 
single oil cup; 
—is the only separator in the world with a 
hollow tubular bowl—no discs to wash. 
Write today for the complete Sharpies catalog 
ou cream separators. Address Dept. 12. 
The Sharpies Separator Co., West Chester, Pa. 
BRANCHES; CHICAGO SAN FRANCISCO TORONTO 
“Over 2,425,000 Sharpies Separators in daily use** 
