792 
•Ihe RURAL. NEW-YORKER 
May 3. 1919 
Thresh Your Own Grain 
AND YOUR NEIGHBORS, 
IF YOU WISH 
T HE Huber Junior Thresher 
and a 12-25 tractor equip 
you to thresh your own grain-with your own 
men whenever it is most convenient. Your crop is 
always safe from sprouting if the season is wet, or 
from shelling out if the season is dry. You can thresh 
when you should thresh. 
JUNIorthreshER 
is just as efficient as the large Huber Thresher, a 
machine whose many good qualities are known to 
experienced threshermen everywhere. It threshes 
cleanly and “saves the grain”. It differs only in size 
from the best standard threshing machines. 
Any 12-25 tractor runs the Huber Junior Thresher. 
Huber Light Four Tractors are espe¬ 
cially adapted to running it economically 
and efficiently. 
Write for the “Farmer s Insurance Policy” which de¬ 
scribes the Huber Junior Thresher in detail. 
The Huber Manufacturing Company 
803 Center St.J MARION, OHIO 
CANADIAN BRANCH: BRANDON, MAN. 
Some desirable territory still open for live dealert*. 
severest service 
A tractor must be ready for hard, exacting work— 
always. It must stand the hardest kind of usage. 
And when it is out of commission by reason of the 
breaking of a spark plug or the failure of a cylinder 
to fire, the loss of time can only be expressed in 
terms of actual dollars. 
Don’t take chances with porcelain plugs. Splitdorf 
Spark Plugs DON’T BREAK. They cannot crack 
or chip and they’ll never leak oil or gas. In a busy 
season,they’ll save you very many times their cost in 
the efficiency they add to your farm machinery. 
It’s important to bear this in mind—when you find 
SPLITDORF Plugs as regular equipment you’ll know 
that the engine manufacturer is determined to give 
the purchaser the highest priced and longest lived 
plug made. 
There is a type of Splitdorf Plug best suited 
to every engine. Our booklet will tell you 
the exactly right type for YOUR engine. 
Write for it TODAY. 
At all jobbers and dealers 
SPLITDORF ELECTRICAL CO., Newark, N. J. 
AERO, DIXIE and SUMTER Magnetos, 
Impulse Starters and Plugoscillators 
PLITDOl 
The Cow and Her Care 
Dairy Ration 
D<> you think the following is balanced 
right? We feed mixed hay three times a 
day. all cows will clean up; 1 qt. hominy, 
1 qt. cottonseed and ‘2 qts. of beet pulp 
(soaked in 4 qts. of water) to each cow 
twice a day. We are milking four cows 
and making 25*4 to 27 lbs. butter per 
week, besides usiug a pint of cream in the 
house daily. c. T. C. 
Wiscasset, Me. 
Your cows are doing very well indeed, 
and the ration is very good. A grain 
mixture of equal parts, by weight, of 
wheat bran, hominy, gluten feed and cot¬ 
tonseed meal would furnish more variety 
and possibly give slightly better results. 
I think that about 3 qts. of this mixture 
should be given night and morning, con¬ 
sidering the amount of butter your cows 
are making. At any rate, try a little 
more grain and note if there is an increase 
in milk flow. H. F. J. 
Bitter Cream 
I am interested in the inquiries ou bit¬ 
ter milk and cream, and want to have my 
say. Toward the last of the season I 
found the milk and cream became bitter 
by standing, and for the past few years I 
place the pan of new strained milk on the 
back of the range until it wrinkles, then 
set it in a cold place for the cream 
to thicken. After saving one-third or one- 
half of the churning, if churning only once 
a week, I set the cream on the range until 
it becomes quite warm, stirring often, 
then set away in a cold place. The butter- 
j milk is flue and the butter sweet aud 
good, but Winter butter, not like grass 
butter. If churned at a temperature of 
OG or 67 degrees the butter comes quickly, 
too, which is a great gain. A. 
Cortland, N. Y. 
Your method of scalding the milk is 
one we used to use at home when we 
used gravity separation. This, together 
with the heating you give the cream later, 
undoubtedly lias the effect of pasteurizing 
the cream so that the bacteria that cause 
bitterness are destroyed. Scalding the 
milk first in the pans also makes it pos¬ 
sible to remove more of the cream from 
the milk. H - F - J - 
Ration with Mixed Hay 
Will you balance a ration for milch 
cows where mixed hay is the only rough- 
age available? I can get the following 
feeds: Wheat bran, middlings, cornmeal. 
gluten, cottonseed meal and possibly oil- 
meal. I am making butter and would 
like a ration that would make a butter of 
good body and also make the cows pro¬ 
duce. E - s * 
Columbia Co., N. Y\ 
Make a grain ration of two parts, by 
weight, of bran, one part cornmeal, two 
parts cottonseed meal, one part gluten 
feed and one-half part oilmeal. if you can 
get it. Add 1 lb. salt to each 100 lbs. 
feed and feed 1 lb. of grain to each 3 lbs. 
of milk produced daily. H. F. J. 
The Use of the Pasture 
These sunny days bring us to realize 
the approach of Summer, and after a 
Winter of expensive feeding many will 
welcome the first days of pasturing. In 
our anxiety we should not forget that 
turning to pasture should be managed 
with judgment for two reasons, the eilect 
upon the pasture and upon tl:. cow. 
There seems to be a tendency on the part 
of many to put their stock on the pastures 
too soon. This tendency is stronger this 
year, because of the apparent earliuess of 
Spring and the lack of tlie usual amount 
of rainfall. It is not an uncommon sight 
to see cattle in the pastures of New Eng¬ 
land during the second week of April. 
At their best the majority of the pastures 
are none too good, being veritable beds of 
stones and scrub growth trees. 
If the cattle are turned out too early, 
so that the first blades of grass are nipped, 
and when the ground is in « soft condition 
which results in the sod being badly 
trampled, how can we expect our pastures 
to furnish abundant food during the Sum¬ 
mer months which are to follow? 1 nder 
this treatment the pasture is in such a 
condition that it is doubtful if even one 
blade of grass will grow where tiro grew 
before. Before turning to pasture it is 
better to wait until the Spring rains are 
over, the ground is settled and covered 
with a coat of green, thick enough so that 
the cattle will not clean it up in one day. 
If several days are required to graze over 
the pasture the first places eaten off are 
ready to produce feed when visited again. 
Do our cows increase in milk flow 
when turned out to pasture? It is prob¬ 
able that they do. Then the grain aud 
roughage fed in the barn is out down ma¬ 
terially. Here lies one of the greatest 
evils, that of expecting our cows to gather 
practically all of their nutriment from a 
pasture that shows signs of green only 
here and there. The fact that the cows, 
due to a change in conditions and some 
green feed, increase in milk flow, leads us 
to cut down their feed at the barn. One 
should not be influenced by the slight in¬ 
crease in milk. It is not a question of 
how much the milk flow is increased by 
pasture but how much more it might be 
increased with continued proper feeding 
at the barn that is important. The 
amount of nutriment a cow can get for 
milk production from early pasture is in¬ 
sufficient and unless we feed them their 
Winter ration iu the barn their milk flow 
will not be at its maximum and their 
bodies will become thin so that they will 
not be able to “come back.” 
It should be borne in mind that grass 
is very laxative, and may produce scours, 
particularly with very young stock. Ou 
most New England pastures there is little 
danger if the animal is a year old or 
more. If a pasture is particularly good it 
is well to turn the stock on gradually, and 
to continue feeding dry feeds in the barn. 
Regardless of the treatment of the pas¬ 
tures in the early Spring, they cannot be 
depended on from about the middle of 
July to the middle of September, since for 
several years past they have dried up 
during this period, due to the lack of 
rainfall. If we have a silo we should 
plan ou having euough silage to feed dur¬ 
ing the dry, hot weather. If there is not 
sufficient silage some green crop should 
be raised and fed from the field, or better 
ensiled. With better feeding methods 
and the use of silage, the pasture has be¬ 
come of less importance than formerly. 
The old idea that so-ealled “cheap 
milk" can be produced on pasture alone 
throughout the Summer is erroneous, as 
is evidenced by the fact that milk is 
scarce during August and September. In 
other words, the cows shrink in milk flow. 
While it: costs little or nothing to feed 
these cows on pasture, it is more eco¬ 
nomical in the end to provide them with 
Summer silage or a soiling crop and reap 
the benefits of the cows’ maximum pro¬ 
duction. H. F. JUDKINS. 
Separator Milk for Calves and Pigs 
There is a widespread belief among 
farmers here that if separator milk is 
fed to calves or pigs without removing 
the froth from the top it will cause sick¬ 
ness and probably death. Some even be¬ 
lieve that this froth should not be fed to 
cats. Can you tell me if this belief is 
correct? s. s. c. 
Hardwick, Vt. 
It is a very common belief among 
farmers everywhere that froth on skim- 
milk should be removed before feeding it 
to calves. As a matter of fact, a small 
amount of froth does uo harm. If the 
froth which accumulates, say on a 40- 
quart can of skim-milk all got into one 
feeding bucket and was given to one calf, 
bloating would be likely to occur because 
of the large amount of air sucked into 
the calf’s stomach. it. f. j. 
Clay-bottomed Silo 
Is it practical to put silage in a silo 
with a clay bottom ou fairly well-drained 
level ground? I expect to erect a silo 
soon, and if it be practicable and if the 
silage will keep as well. I would just put 
the silo on a concrete wall about 2*(> or 
three feet high, the wall going down to 
below frost line, which would leave about 
IS or 20 inches of the wall below ground 
level. R. I.. X. 
Harrington, Del. 
If silo has solid clay bottom, aud i9 
well-drained, there would be very little 
spoiled silage at the bottom, probably no 
more than in case of concrete bottom 
with tile drain. if. F. J. 
White Flakes in Butter 
We keep one good cow, and at times I 
make a good bit of butter. Milk is set 
iu six-quart cans. In cold weather the 
cream jar is set iu a vessel of warm water 
every day or so that the cream is thor¬ 
oughly ripened. Butter comes quick’y. 
but with voxt to no buttermilk on it, and 
is just covered with white flakes and 
curds as a result of the milk that goes 
in with the cream. If my patience holds 
out I can wash these all out of the but¬ 
ter. but so much handling impairs the 
flavor, and the butter is hard and too 
solid. Will someone tell me how this 
trouble can be overcome? 
Waynesboro, Va. MBS. C. F,. R. 
One cause of your trouble is that you 
allow the cream to get too sour before 
churning. It would be better if you kept 
the cream cold and sweet until the day be¬ 
fore churning and then set the crock in 
warm water to ripen the cream. Ripen 
until it tastes just slightly sour. Cream 
should always be strained into the churn 
through a fine wire or horsehair strainer. 
A pumpkin sieve will do. \ r ou will find 
even though your cream gets so sour that 
particles of curd are formed these will 
be strained out, and hence will not ap¬ 
pear in the butter. h. f. j. 
An attorney was examining a witness 
and chanced to ask him about the charac¬ 
ter of the dead man who figured in the 
case, to which the witness replied: "lie 
was a man without blame, beloved and 
respected by all. pure in all his thoughts. 
and-” “How did you learu that?" 
demanded the judge. “I read it ou his 
tombstone,” was the reply.—Eos Angeles 
Times. 
