490 
Th, RURAL NEW-YORKER 
March 15, 1919 
Eight Good Reasons 
Why You Should Buy a 
GREATER CAPACITY: New capacities have been increased 10%, 
without increase of speed or effort required in operation. 
SKIMS CLOSER: The improved bowl design, together with the 
patented milk distributor, gives greater skimming efficiency. 
EASIER TO WASH: Simple bowl construction and discs caulked 
only on the upper side make the bowl easier to wash. 
EASIER TO TURN: The low speed of the De Laval bowl, the 
short crank, its unusually large capacity for the 6ize and weight of 
the bowl, and its automatic oiling throughout, make it the easiest to 
turn and least tiring to the operator. 
THE MAJORITY CHOICE: More De Lavals are sold every year 
than of all other makes of separators combined. More than 2,325,000 
are in daily use—thousands of them for 1 5 or 20 years. 
TIME TESTED: The De Laval was the first cream separator. It 
has stood the test of time and maintained its original success and lead¬ 
ership for 40 years the world over. 
EQUIPPED WITH SPEED - INDICATOR: Every New 
De Laval is equipped with a Bell Speed-Indicator, the “Warning 
Signal” which insures proper speed, full capacity, thorough separation 
and uniform cream at all times. 
SERVICE WHEN YOU NEED IT: The world-wide De Laval 
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almost every locality where cows are milked, insures the buyer of a 
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Order your De Laval now and let it begin saving cream for you right 
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165 Broadway, New York 29 E. Madison St., Chicago 
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Live Stock Questions 
Answered By Prof. F. C. M inkier 
Bitter Milk 
I have a grade cow seven years old, due 
to freshen about June 1. I am not forc¬ 
ing her on the grain ration, feeding about 
two quarts beet pulp and four quarts 
stock feed, with plenty of good mixed hay. 
She is now giving about six quarts of 
milk a day. but her milk tastes bitter after 
setting a few hours. Is there any remedy? 
Massachusetts. h. h. b. 
It is not uncommon for cows that have 
been milked tho ugh a long lactation pe¬ 
riod to yield hitter milk as the end of their 
gestation period approaches. There is 
only one procedure to take, and that is to 
dry the cow off, and let her have a long 
rest period, and the chances are that 
when she freshens the trouble will have 
disappeared. I appreciate the fact, how¬ 
ever, that putting this cow dry at. this 
time would mean quite a sacrifice on your 
part, so far as milk production is con¬ 
cerned, and it might be prudent to at¬ 
tempt to relieve the trouble by modifying 
her diet, changing her feed, and endeavor¬ 
ing to correct the condition by such a 
procedure. I would give her a pound of 
Epsom salts dissolved in a pint of warm 
water, to which has been added a pint of 
molasses. I would follow this up with a 
bran mash, and repeat the purge on the 
third day. Then I would gradually bring 
her up to a normal grain ration, utilizing 
equal parts of beet pulp, ground oats, oil- 
meal, and stock feed that you are feeding. 
Make sure that all of the feeding is done 
after milking, and satisfy yourself that 
the mixed hay and other forage that the 
cow is being fed is free from mold. I 
would repeat the purge again within the 
week, and am satisfied that thinning down 
the blood would no doubt cleanse the sys¬ 
tem and relieve the trouble that you have 
described. 
own way, and by increasing the ration 
or reducing the amount of grain and 
watching the result at the pail you ought, 
to be able to determine with a fair degree 
of accuracy the proper amount of feed 
to give each animal. Your mixture is 
an ideal one and ought to give good 
results. 
I am not sure that there is auvthing 
to he gained by feeding the cows and per¬ 
mitting them to eat during the time th.it 
they are being milked. I rather prefer 
feeding after milking, especially where 
cottonseed meal and other concentrated 
feeds form a rather high percentage of 
the ration. I believe there is an advan¬ 
tage in having the cow attend strictly to 
her milk-making function during the time 
she is being milked, rather than having 
her stretching around in the stall, reach¬ 
ing for her feed or roughage. If you could 
secure some buckwheat middlings at the 
prevailing price of $40 a ton the addition 
of 200 pounds of this feed with the ration 
that you are feeding would no doubt 
reduce the cost and he more economical 
than the addition of more corn and oats. 
I believe it would he a help if you would 
include some of this in your mixture. 
Improving a Good Ration 
Am I feeding a balanced and economi¬ 
cal ration? I have six cows giving from 
30 to 50 lbs. milk a day each. I am feed¬ 
ing the six 100 lbs. Alfalfa hay a day m 
two feedings, and one feed of cornstalks. 
I feed each cow 2 lbs. beet pulp soaked 
12 hours night and morning, and 1 lb. of 
the following grain mixture to 4 lbs 
milk : 200 lbs. equal parts ear corn and 
oats ground together, 100 lbs. cottonseed, 
100 lbs. gluten. 40 lbs. oilmeal. 1 lb. salt 
to 100 lbs. feed. I feed the grain and 
soaked beet pulp mixed together while I 
am milking. Do you think I could im¬ 
prove on this? I have to buy all grains 
except the corn. H. f. m. 
The ration that you are feeding to your 
dairy cows is a most excellent one. You 
are supplying a sufficient amount of di¬ 
gestible nutrients in about the right pro¬ 
portion, and you have a mixture that is 
palatable, satisfying, economical and nu¬ 
tritious. Unless the cows are carrying 
considerable flesh it is my judgment 
that you might increase the amount 
of ear coni and ground oats, utilizing 400 
pounds of the ear corn and ground oats, 
rather than 200 pounds as you have sug¬ 
gested. I am inclined to believe that the 
addition of corn, oals and barley would 
add hulk and a little more palatability 
to the mixture, and I am prompted to 
suggest that you try such addition. 
With the beet pulp and Alfalfa hay 
you are supplying a roughage and suc¬ 
culence that will give you excellent re¬ 
sults and, as far as quantity is concerned, 
the only safe way to determine whether 
or not you are feeding the cows up to 
their maximum production is to under¬ 
take the addition of more grain, at the 
same time determining whether the in¬ 
creased amount of grain that you are 
feeding justifies its use by increasing the 
production of milk. I have found it pos¬ 
sible oftentimes to reduce the ration from 
10 pounds of grain to six pounds, with¬ 
out decreasing the flow of milk in in¬ 
stances where a cow was fed extravagant¬ 
ly; and again have found that certain 
cows would give as much milk during cer¬ 
tain stages of their lactation period on 
five pounds as they would on ten or 
twelve. 
In a small herd it would he possible 
for you to make experiments of this sort, 
and it would no doubt pay you to take 
the pains to do considerable experiment¬ 
ing along this line. There is. nothing as 
convincing as one’s own experience in his 
Carrying Pigs Over a Year; Live Stock 
Prices 
1. Would it pay to keep Fall pigs over 
till they are a year old to put on the mar¬ 
ket, where the feeder raises his own grain 
and runs them on clover? 2. Do you 
think live stock will decrease in price 
much this year? j. e. f. 
1. I doubt very much the wisdom of 
carrying your pigs over into another 
year, and deferring their fattening period 
Until you can produce on your own farm 
the necessary concentrates. It would he 
more advantageous if you would attempt 
to produce some forage crops, and carry 
them along on such forage until Septem¬ 
ber or October, when you would have ac¬ 
cess to green corn, which could be used as 
a basis for fattening the youngsters. Or¬ 
dinarily a pig should l>e marketed when 
it is eight or nine months of age, at which 
time it ought to weigh from 250 to 300 
lbs. There is a marked discrimination 
against heavyweight hogs, and to carry 
these animals on a maintenance ration 
over such a long period of time would in 
all probability decrease your net profit. I 
am satisfied that it would he better for 
you to market the pigs when they weigh 
125 lbs., and then depend upon some 
younger animals to utilize the crops that 
you propose to raise during the coming 
season. If you have clover, however, and 
an abundance of it, you could carry these 
pigs along without much expense, and if 
you have a local market for heavyweight 
carcasses the plan would have less ob¬ 
jections. 
2. It is my opinion that prices for live 
stock will substantially decrease during 
the coming year, especially the prices of 
beef and mutton. So far as pork is con¬ 
cerned, I am inclined to believe that this 
will stabilize itself, yet there is danger 
of an over-production of pork in view of 
the fact that one can easily increase the 
output of this product, as pigs increase in 
number and weight so rapidly. A great 
deal depends upon the trade relationships 
that prevail among the various nations 
that have been involved in the great war. 
If certain of the countries would put em¬ 
bargoes against American meat and meat 
products, and thus close, for a time, ave¬ 
nues of trade, it is evident that prices 
would fluctuate very materially, and 
would surely go lower than those now 
prevailing. The problem is not only one 
of possible embargo, but there is an 
alarming shortage of bottoms, and, even 
though there might be a great demand for 
meat products in foreign countries, if we 
could not get the boats to make shipments 
promptly it would betbut reasonable to ex¬ 
pect that there would be a marked de¬ 
preciation in market value. That there is 
an alarming shortage of fats in all the 
countries that have been involved in the 
war no one can deny, and it would seem 
that there would he a ready market for all 
the meat products that America can 
produce for several years. 
