494 
The RURAL NEW-YORKER 
March 15, 1919 
Between Feed Bag and Milk Bag 
is the vital relation that determines the profits and perma¬ 
nence of the dairy business. 
And the quantity that either contains is not the measure of its value. 
Milk value is determined by its butter-fat content , and correspondingly, 
dairy feed value is determined by its butter fat-firoducing content. 
A perfect dairy ration must first be all feed. Second, it must be so bal¬ 
anced in the proper feed elements that it will all be consumed and assimila¬ 
ted. Third, the feed elements must be of such quality that they will be 
completely appropriated to the purpose—the production of butter fat and 
the maintenance of producing vitality. 
A “Value” Balanced Dairy Feed 
True Value Dairy Feed is defined by its name. It is all feed, manu¬ 
factured from the best grain products and concentrates. 
It is perfectly balanced in the feed elements demanded by the dairy 
cow, blended with ingredients that give relish to its consumption. 
More than this, every feed element—protein, fats, etc.—is selected from the sources 
which laboratory and feeding tests have proved to be of highest value for milk and 
butter-fat production. Demand True Value Dairy Feed, and to be sure you get it, 
POINT OUT THE BAG WHEN YOU BUY 
If your dealer hasn’t True Value Feeds yet, write us for full information on how to 
get them promptly. 
STRATTON-LADISH MILLING CO.; Dept. E Milwaukee, Wis. 
TRUE VALUE PRODUCTS 
DAIRY FEED HORSE FEED 
STOCK FEED POULTRY FEEDS 
WHEAT 
RYE 
CORM 
FLOura 
-c. •. . i 
lOO LBS 
-DAIRY; 
;feed^ 
■ PROTEIN 14% 
TAT 5% FIBRE 10%- 
I.Vi 
INGREDIENTS 
’ 4!l > llillJ.'illDlllll>Jr ClIMiflllll (Ifctll£3* 
^He.i|nvimmi-tMJiu tri unfit 
f ./ T litim imitmuMnnu i u 
StiaTTO N - L A DIS H 
■■■'.'•"MILLING CO. , v 
^MILWAUKEE — WISCONSIN- 
-^3”- 
FERTILIZERS AND CROPS by Dr. L. L. Van 
Slyke, Price, $2.50. The best general 
farm book. For sale by Rural New-Yorker 
Are You in Need of Farm Help? 
If so, communicate with the Continental Labor 
Agency, 2 Carl isle St., Near Rector St., New York 
0/ , A . p 7 miles Scottsville, Va. Adapted 
rJlfm Phcep, hogs, or farm crops 
cMJU rtbl C 1 aim Level. Good buildings. S6.500; 
$1,000 cash. HARRY VAIL, New Milford, Orange He., N. T. 
The Great Opportunity 
For Stock Owners 
During the immediate future the stock owners of America will enjoy the 
greatest money-making opportunity of a generation. There is an acute 
World-shortage of animal products. The investigators of the U. S. 
Food Administration report that the flocks and herds of Europe are 
so reduced that they must be kept for breeding purposes in order to 
make good these losses. 
jTmerica must supply the hungry nations with animal foods. This insures 
d ready market and good prices until Europe s animal population is restored. 
Pratts 
Animal Regulator 
will help every American stock grower speed up every producing 
animal and secure his full share of this profitable business. It increases 
growth and production and reduces feeding costs. This fact has been 
convincingly demonstrated by leading stock growers during the fifty years 
since the original Pratts was placed on the market. 
Its regular use overcomes the evil effects of heavy feeding, confinement and lack of exercise, 
conditions which of necessity accompany modern methods of stock production. It keeps 
stock of all kinds healthy and Vigorous, and prevents losses from the common profit- 
destroying disorders. 
Give Pratts to your horses, cattle, sheep and hogs and watch your profits growl 
Give it a careful test at our risk. 
Our dealer in your town has instructions to supply you with Pratts 
Preparations under our square-deal guarantee— Your money 
back if YOU are not satisfied’ the guarantee that has stood 
for nearly fifty years. 
Write for Pratts Stock Book—FREE 
PRATT FOOD COMPANY 
World's Records of Dairy Breeds 
Will you give the world’s test of the 
five leading dairy breeds of cattle? That 
is, their records, color ind size. 
Success, Ya. J. R. H. 
The following are world’s record cows 
of the various breeds: 
For milk production: 365-day milk 
record : 
Ayrshire, Carclaugh Way Mischief 
27944. 25,329 lbs. 
Holstein, Tilly Alcartra 123459, 33,- 
424.8 lbs. 
Guernsey, Murne Cowan 19597, 24,008 
lbs. 
Jersey, Eminent's Bess 209719. 18,7S3 
lbs. 
For butter fat; 365-day fat record: 
Ayrshire, Lily of Willowmoor 22269, 
955.56 lbs. 
Holstein, Duchess Skylark Ormsby 
124514, 1,205.09 lbs. 
Guernsey, Murne Cowan 19597, 1,- 
098.18 lbs. 
Jersey, Sophie’s Agnes, 1,000.07 lbs. 
The color of the breeds is as follows: 
Ayrshire, dark reddish brown and white 
and white spotted, or vice versa; Hol¬ 
stein, black and white; Guernsey, reddish 
fawn and white markings; Jersey, light 
fawn, sometimes with white markings. 
The following is average live weight 
for bulls and mature cows: 
seed meal, 100 pounds gluten feed and 
100 pounds of dairy feed. Add a pound 
of salt for each 100 pounds of feed. 
_ II. F. j. 
Two-year-old Peavine Silage 
Will you tell me whether silo feed 
made of pea vines, two years old. is good 
feed for cows? There is some to buy at 
$6 a ton, but I am afraid it is not good, 
being so old. A. G. D. 
New York. 
Good peavine silage would be an ex¬ 
cellent buy at $6 per ton. If the silage 
was put up right and was good the first 
year there is no reason why it should not 
be good now. You can easily tell if the 
silage smells sweet and looks bright, con¬ 
tains no decayed material or mold. There 
is not necessarily anything to the fact 
that the silage is two years old that hurts 
it any. H. F. J. 
Bulls 
Ayrshire . 1.200 lbs. 
Holstein . 1.800 lbs. 
Guernsey . 1.500 lbs. 
Jersey . 1,400 lbs. 
Cows 
1.000 lbs. 
1,000 lbs. 
1.000 lbs. 
900 lbs. 
IT. F. J. 
Bitter Cream 
Philadelphia 
Chicago 
Toronto 
Beet Pulp and Brewers’ Grains 
I am milking 10 cows. Am feeding 
brewers’ grains and beet _ pulp soaked, 
about two bushels wet grains or a little 
over one bushel dry grains. Does it pay 
to soak these grains or not? Also about 
2*4 quarts of a beef ration, one quart of 
wheat bran and about 1 *4 pints of lin¬ 
seed oil meal to each cow. I have a silo, 
put up this season, and plenty of oats to 
feed and oat straw, clover hay and stalks. 
Will you give me a ration of neet pulp 
and brewers’ grains? State whether wet 
or dry. E - E - R - 
New Jersey. 
Feed 30 to 35 pounds of silage per head 
per day, half in morning and half at 
night. Give two feeds of clover hay daily 
if possible, letting the cows pick over 
some corn stalks and straw at noonday 
and after supper. A forkful of clover 
hay is worth any amount of oat straw 
for producing milk. Make grain ration 
using feeds you mention: 100 pounds of 
dried beet pulp, 100 pound's dried brewers’ 
grains, 100 pounds ground oats, bran, 
200 pounds linseed oil meal, aud 200 
pounds cottonseed meal. Add a pound 
of salt to each 100 pounds of feed and 
feed a pound of grain to three to 3V4 
pounds milk produced daily. Mix the 
brewers’ grains and beet pulp dry with 
other grain feeds. n. F. J. 
Improving Milk Flow 
I have a Jersey cow. fresh last July, 
three months in calf, giive twelve quarts 
a day when fresh, rich in butter fat, has 
dropped to 4*4 quarts. Has good appe¬ 
tite. Ration consists of cluton, bran, 
oilmcal and whole oats, clover hay. M ill 
you advise me how to get more milk t 1 
give one bushel mangels a day. v. l). 
New York. 
Apparently you have a cow that is not 
a very persistent milker. There are. of 
course, many of these cows that dry oil 
rapidly after six or seven months of milk¬ 
ing and go dry for some time before calv - 
ing. For a family cow proposition they 
are especially undesirable. All you can 
do is to give her all the clover hay she 
will eat three times a day and a pound of 
grain to three pounds of milk from the 
following mixture: Two parts by weight 
ground oats, one part bran, two parts 
gluten feed and one part linseed oil meal. 
Add oue pound salt to each 100 pounds 
of feed in mixing it up. iL E - J- 
Poor Milk Flow 
I have a cow about seven years old. 
Previous years she has given about 22 
quarts a day. She calved February 10. 
I am not able to get five quarts a day 
from her. Her calf is healthy, anil she 
calved absolutely all right. She is in 
good condition, will eat anything you 
give her. Feed is beet pulp, cotton¬ 
seed, gluten and dairy feed. Can you tell 
me why she does not give any milk? 
Connecticut. L. A. W. 
Apparently vour cow had not come to 
her full miik flow. The only thing to 
do under the circumstances is to give hoi 
all the roughage she will eat up clean and 
a pound of grain to three pounds of milk 
produced daily of the following mixture: 
100 pounds beet pulp. 200 pounds cotton- 
T have been having trouble with butter 
lately in this way: Buttermilk on churn¬ 
ing has been bitter. Butter after stand¬ 
ing two or three days gets bitter. Milk 
does not seem to have any foreign flavor 
of any kind, but cream gets bitter after 
it stands. Milk might also if let stand ; 
I have not tried that. This has existed 
now for about three or four weeks. I 
have been keeping all milk and cream in 
cellar closets; in the same cellar, but out 
of the closets, were kept all kinds of farm 
things, like potatoes, apples, etc., also 
plants and bulbs for Spring planting. 
Thinking the things in the cellar might 
be the cause of the trouble. I took the 
milk away and now keep it in another 
room. This is a light, airy room, abso¬ 
lutely clean; keeps at about 36 degrees 
temperature. All utensils are kept abso¬ 
lutely clean as hot water, soda, scalding, 
brushing, air and sunlight can make 
them. I set milk in old-fashioned way 
in pane, uncovered, having only two cows, 
and churn ouce a week in glass churn 
with turn-about wood dash: keep cream 
in room 36 degrees, until the morning of 
churning, when 1 set if in pan of warm 
water on back of stove to get to about 
62 degrees when I churn it. which takes 
me about 20 minutes to half an hour, or 
sometimes a little longer. I immediately 
draw off the buttermilk and find it then 
hitter. The cows are a Jersey and a 
Guernsey; we bought both on Decoration 
Day last year. One was said at the time 
to be fresh, having calved May first, the 
other calved July fourth. The first, the 
■ ersey. is due to calve again about May 
first and the other in July. We have no 
hay on the place, but are feeding cut-up 
cornstalks, oat straw and oats and peas 
grown together: also feed a grain feed 
of 100 bran. 100 middlings. 100 crushed 
oats, 100 cornmeal, and about 150 pounds 
of ground dry bread, which we get from 
a New York hotel by the barrel. All 
bread and rolls are clean and there is no 
other matter in it like cake. etc., but I 
wonder if the bread might make the 
flavor, as bread does sometimes get bitter 
as it gets old. and the feed is sometimes 
ground several days ahead. However, wo 
have been feeding the bread all Winter 
and have had this trouble the last three 
or four weeks, as I said. The cows are 
doing well, are kept in a warm, clean 
stable, with cement floors and good gut¬ 
ters and drains, built only this Fall past. 
They are turned out every day during 
warm part of the day. have good, clean 
running spring water to drink. 
New York. G. M. D. s. 
So far as is known there are but- three 
possible causes for bitterness in milk, 
cream and butter. These are the feed 
of the cow. advanced lactation and bac¬ 
teria. There is apparently nothing about 
the feed that your cows are getting that 
would cause the trouble. Sometimes when 
cows are well advanced in lactation they 
give abnormal milk, particularly bitter 
milk. This has been more noticeable 
when the cows are on dry feed with no 
succulence in the ration. If the trouble 
was with the cow you would certainly 
detect it in the milk. The most likely 
cause of bitterness in your cream is there¬ 
fore bacterial development. Little is 
known about the source of bacteria caus¬ 
ing bitter cream. Doubtless there may 
be a few present in nearly all milk and 
cream. It is known, however, that these 
organisms multiply at. a low temperature 
if given time enough, while the bacteria 
that cause acidity in milk and cream 
make very slow growth at temperatures 
below 55 to 60 degrees. Since you are 
holding your cream a week at 36 degrees 
it. is apparent that the bitter organisms 
develop the flavor because the acid or¬ 
ganisms do not develop fast enough to 
prevent it. Once let the acid organisms 
get ahead of the bitter organisms aud I 
believe your trouble will disappear. I 
would try keeping the cream at 50 to 60 
degrees as long as the trouble lasts and 
it may be necessary to keep it higher 
and churn twice a week. As a last re¬ 
sort to overcome a serious trouble it may 
be necessary to add a little sour skim or 
whole milk to the cream pail alter the 
first skimming to start the formation of 
acid at once. While you do not want to 
get. a rank sourness in the cream. L feel 
sure- the development of acidity will over¬ 
come the trouble. it- E - J - 
Sit*' 
