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‘The RURAL. NEW-YORKER 
Live Stock Matters 
Conducted By Prof. F. C. Minkler 
Standard for Poland-Chinas 
Will you tell me whether there is a 
standard for the Poland China hogs, with 
regard to color markings and other char¬ 
acteristics of the breed? If so, where can 
I obtain same? G. C. C. 
Connecticut. 
A number of standards have been pro¬ 
claimed. attempting to establish uniform- 
ity in the type of the Poland China hog. 
Several years ago a score card was pre¬ 
pared by a committee of breeders and 
much was accomplished toward unifying 
the standards of the breed. If yon will 
address the secretary of the Poland China 
Record Association, whose address is 
Union Stock Yards, Chicago, he will be 
very glad to send you a copy of the re¬ 
quirements as fixed by this association. 
Curtis’ “Live Stock Judging and Selec¬ 
tion” gives us the following standard of 
excellence and scale of point for Poland 
China swine: 
Head and Face.—Head short and wide ; 
cheeks full; jaws broad, forehead high 
and wide; face short, smooth, wide be¬ 
tween the eyes, tapering from eyes to 
point of nose, and slightly dished surface, 
even and regular. Objections—Head long, 
narrow, coarse; forehead low and narrow 
or contracted, lower jaw extending beyond 
upper; face long, straight and narrow be¬ 
tween the eyes; nose coarse, thick or 
crooked, ridgy, or dished as much as a 
Berkshire. 
Eves.—Large, prominent, bright, lively, 
clear and free from wrinkled or fat sur¬ 
roundings. Objections—Small. _ dull, 
bloodshot, deep set or obscure; vision im¬ 
paired by wrinkles, fat or other causes. 
Ears. —Small, thin, soft, silky, attached 
to the head by a short and small knuck, 
tips pointing'forward and slightly out¬ 
ward. and the forward half drooping 
gracefully, fully under control of animal; 
both of same size, position and shape.. 
Neck.—Wide, deep, short, and nicely 
arched at top from poll of head to shoul¬ 
der. Objection—Long, thin, narrow, flat 
on top, not extending down to breast 
bone; tucked up. 
Jowl.—Full, broad, deep, smooth and 
firm, carrving fullness back to near point 
of shoulders and below line of lower jaw, 
so that lower line will be as low as breast 
bone when head is carried up level. Ob- 
jections—Light, flabby, thin, wedge- 
shaped, deeplv wrinkled, not drooping be¬ 
low line of lower jaw and not carrying 
fullness back to shoulder and brisket. 
Shoulder.—Broad, deep and full, not 
extending above the lino of back and being 
as wide on top as on back, carrying size 
down to line of belly and having good 
lateral width. Objections—Narrow and 
not same depth as body, narrow at top or 
bottom, extending above line of back, less 
than body in breadth at top or bottom 
portions, or lacking in lateral width, 
shields on boars under eight months of 
age. or large, heavy shields on hogs under 
IS months of age. 
Chest.—Large, wide, deep, roomy, indi¬ 
cating plenty of room for vital organs, 
making a large girth just back of shoul¬ 
ders. the breast bone extending forward so 
as to show slightly in front of the legs 
and extending in a straight line back to 
end of breast bone, showing a width of 
not less than six inches between forelegs 
in a large full-grown hog. Objections— 
Flat, pinched, narrow at top or either end 
of breast bone ; breast bone crooked or not 
extending slightly in front of forelegs. 
Back and Loin.—Broad, straight, or 
slightly arched, carrying same width from 
shoulder to ham; surface even, smooth, 
free from lumps, crease or projection, not 
too long, but broad on top. indicating well 
sprung ribs; should not be higher at top 
than at shoulder, and should not fill at 
junction with side so that a straight-edge 
along top of side will touch all the 
way from point of shoulder to point of 
ham; should be shorter than lower belly 
line. Objections—Narrow, creased back 
of shoulders, swayed or hollow, drooping 
below a straight line, humped or wrinkled, 
too long, or sunfish shaped, loin high, nar¬ 
row, depressed or uneven, width at side 
not as much as shoulder and ham. 
Sides and Ribs.—Sides full, smooth, 
firm and deep ; carrying sides down to 
belly and evenly from ham to shoulder; 
ribs long, strong, well sprung at top and 
bottom. Objections—Flat, thin, flabby, 
pinched, not as full at bottom as at top, 
drawn in at shoulder so as to produce a 
crease, or pinched, or tucked np and in as 
it approaches the ham, lumpy, or uneven 
surface, ribs flat or too short. 
Belly and Flank.—'Wide, straight and 
full, dropping as low as flank at bottom 
of chest, back of foreleg, making a 
straight line from fore legs to hind legs; 
flank full and out even with surrounding 
portions of body; belly at that point 
dropping down on a line with lower line 
of chest; the loose skin connecting ham 
and belly being on a line even with bot¬ 
tom of side. Objections—Belly narrow, 
pinched, sagging or flabby; flank thin, 
tucked up or drawn in. 
Hams and Rump.—Hams broad, full, 
long and wide; they should be as wide at 
point of the hip as at the swell of ham. 
Buttocks large and full, should project 
beyond and come down upon and fill full 
between the hocks; the lower front part 
of the ham should be full, and stifle well 
covered with flesh and a gradual round¬ 
ing toward the hock; rump should have a 
rounded slope from loin to root of tail; 
same width as back and filling out full on 
each side and above the tail. Objections 
—Ham narrow, short, thin, not projecting 
beyond and coming down to hock ; cut up 
too high in crotch twist; lacking in full¬ 
ness at top and bottom ; lacking in width 
from stifle straight back ; lower fore part 
thin and flat, straight from root of tail 
to hock; buttocks light, thin or flabby; 
rump flat, narrow and peaked at root of 
tail, too steep. 
Feet and Legs.—Legs medium length, 
straight, set well apart and squarely un¬ 
der body, tapering, well muscled and wide 
above knee and hock; below hock and 
knee round and tapering; capable of sus¬ 
taining weight of an animal in full flesh 
without breaking down; bone firm and 
fine texture; pasterns short and nearly 
upright; feet firm, short, tough and free 
from defects. Objections—Legs long, 
slim, coarse, crooked, muscle small above 
hock and knee; bone large, coarse; as 
large at foot as above knee; pasterns long 
and slim, crooked or weak; the hocks 
turned in or out of straight line; legs too 
close together; hoofs long, slim and weak, 
toes spreading or crooked or unable to 
bear up weight of animal without break¬ 
ing down. 
Tail.—Well set on, smooth, tapering, 
and carried in a curl. Objections—Coarse, 
long, crooked, or hanging straight down 
like a rope. 
Coat.—Fine, straight, smooth, laying 
close to and covering the body well, not 
clipped, evenly distributed over the body. 
Whey for Live Stock 
I would like to know what feeding 
quality there is in whey for hogs and calf 
two or three months old. We sell our 
milk to the creamery and can get the 
whey free, but must pay 10c for cartage, 
per can. h»h.. 
New York. 
The following comparison will suggest 
the difference in the feeding value between 
cow’s milk, skim-milk, buttermilk and 
whey. It i6 observed that the whey ranks 
relatively low in total digestible nutrients 
and, while it will serve a very useful pur¬ 
pose for feeding pigs, provided it is sup¬ 
plemented with some grain such as hom¬ 
iny or cornmeal, it cannot be fed to 
calves with any degree of satisfaction. At 
a cost of 10c‘for a 40-qt. can it would 
make cheap food in case the material was 
not too aged, and provided considerable of 
the free water were drained off. The 
table follows: 
DIGESTIRLE NUTRIENTS IN A TON 
Cow’s milk . 
Skim-milk 
Buttermilk . -Jjj? 
Whey . . . 124 
Grain with Soiling Crops 
Give me grain ration for my herd of 
grade Guernseys, Jerseys and Ilolsteins, 
using as far as possible oats, middlings 
and gluten. They will receive soiling 
crop of oats and cow peas and rather in¬ 
different pasture. H « A * 
Massachusetts. 
Your mixed herd of grade cows receiv¬ 
ing soiling crops, mostly oats and peas, 
with verv little pasture, would respond 
generously at the pail, provided they were 
given n gr&in rntion consisting of cquo.1 
parts of ground oats, hominy and gluten. 
I do not think that you can afford to buy 
middlings-'at the present prices for feed¬ 
ing dairy cows, for, in addition to being 
expensive, they nre not well suited foi 
use in feeding dairy cattle having access 
to corn. I would feed 1 lb. of this gram 
mixture for each 4 lbs. of milk produced, 
letting the cows have from 60 to To lbs. 
of the green soiling crops per day. 
There would be many advantages m 
feeding some dry hay in connection with 
the green oats and peas, for it would do 
away with some of the laxativeness that 
is bound to follow the use of soiling crops 
that are fed from day to day in the dif¬ 
ferent stages of ripening and growing. 
Gluten is by all odds the cheapest source 
of protein at the moment, and you will 
find hominy supplying the carbohydrates 
much more economically than the mid¬ 
dlings. _ 
Silage for Steers in Summer 
I am going to feed over the Summer, 
next year, 40 to 50 head of yearling and 
two-year-old steers. My pasture is insuf¬ 
ficient, and I am planning to feed them 
all the silage they will cat. They will get 
some pasturage, and I thought about .*>0 
lbs. a day would probably cover their re¬ 
quirements. Is a 16-ft. diameter silo too 
large for Summer feeding under these 
conditions? Is 20 ft. too large for Win¬ 
ter? H. J. F. 
Rhode Island. 
Your suggestion to feed some silage dui’- 
ing the Summer months to steers as a 
supplement to pastures is a practical one. 
and instances are frequently cited in the 
West where this practice has given most 
excellent results. Some difficulty has been 
experienced in persuading the steers to eat 
silage during the hot weather; but if some 
shelled corn is mixed with the silage, and 
provided they are fed once a day during 
the early season, it is possible to have the 
steers consume their silage regularly dur¬ 
ing May, June, July and August. Forty 
or 50 head of steers would eat sufficient 
silage to consume the supply in a 16-ft. 
silo, and a 20-foot silo would be none too 
large for feeding during the Winter 
months. 
You can rely upon the steers eating 15 
or 20 lbs. of silage during the Summer 
months and 40 lbs. during the Winter. 
In case their grain ration is not too ex¬ 
pensive, that is, provided they are not on 
full feed of concentrates, the amount of 
hay that a beef steer will consume is im¬ 
material. That is, if he consumes as 
much as 32 to 40 lbs. of silage daily, the 
scarcity of pasture throughout the East¬ 
ern section Avill induce many feeders to 
build silos during the Summer months. 
What the silo has done for the dairy in¬ 
dustry the silo promises to do for the 
feeder of beef cattle, who realizes that the 
gains must be made regularly throughout 
the season, and that the steers must not 
be allowed to lose flesh nor fail to gain in 
weight during July and August when pas¬ 
tures are short and the annoyance from 
flies is very great. It is not necessary to 
continue the feeding of shelled corn 
throughout the season, for. once the steers 
get into the habit of eating silage, they 
will take kindly to the material, pi'ovided 
it has not spoiled in the silo. 
Feeding Pigs; Culling Poultry 
Will you give me information in re¬ 
gard to feeding a six to eight-weeks-old 
pig (Berkshire) where only two quarts of 
sldm-milk a day can be obtained? Will 
it be possible for me to get a poultryman 
to come and help cull my flock of hens and 
help me in selecting my best specimens? 
Oneida Co., N. Y. o. P. T. 
If you will communicate with the Di¬ 
vision of Agriculture and Extension of 
Cornell University at Ithaca. N. Y.. and 
get in touch with the specialist in charge 
of poultry work, no doubt he can arrange, 
either through the county agent of your 
county, or direct through some agency in 
his department, to render the service in 
culling and selecting specimens from your 
flock that you desire. Certainly he can 
give you some helpful suggestions that 
will aid you in culling the birds, and most 
' likely arrangements will be made through 
the county agent of your county to look 
into your problem. 
As to the feeding of pigs six weeks old, 
the best results will follow a generous 
ration to the dam that is nursing these 
pigs, in order to stimulate her flow of milk 
and thus make it possible to the pigs to 
grow and gain regularly. The pigs, should 
have access to a self-feeder, or in case 
they are hand fed, the mixture should be 
made up of equal parts of cornmeal or 
hominy meal, ground oats.and middlings, 
to which 5 per cent of digester tankage 
or oilmeal has been added. Feed approx¬ 
imately 3 lbs. of this mixture per day for 
each 100 lbs. of live weight. There are 
many advantages in letting pigs of this 
age have all they will clean up with relish 
three or four times a day. 
High wood Mollie 57th, 55 pigs in 5 litters 
FLINTSTONE BERKSHIRES 
Order your Spring pigs now from large, uniform, 
healthy litters, carrying the blood of many of the 
Breed’s greatest animals. 10 sows farrowed 94 live 
pigs, raising 82. Pius will be of shipping ape on June 1. 
FLINTSTONE FARM DALTON, MASS. 
STONE’S 
BERKSHIRES 
We offer four March boars sired by 
Epochal ol Stone Farm No. 255848 
from a litter of 9 out of 
Matchless May 
Also offer Aug., 1918 
Gilts bred to farrow in Sept, and Oct 
at Attractive Prices 
RICHARD H. STONE 
Trumansburg, N. Y. 
PROLIFIC 
BERKSHIRES 
Sired by Rival Longfellow, 20th, No. 
238095, and out of our great, prolific brood 
sows. FALL PIGS, both sexes, by the same 
boar, and GILTS bred to Karha’s Duke 
Longfellow 3rd, No. 267474. Satisfaction 
guaranteed. Correspondence invited. 
KARHA FARM 
GEO. L BARKER, 
Supt. 
Parksvllle, 
Sullivan Co., N. Y. 
KEYE 
Choice Berkshires 
We have some extra nice young 
boars, sows and gilts of Masterpiece 
and Double Champion 33rd breed¬ 
ing at prices that are right. 
Webb Farms Clinton Corners, N. Y. 
LARGE BERKSHIRES 
AT HIGHWOOD: 
Our customers write our advts. Letter from 
T. A. McKenna, Washington, D. C.: "Sour 
arrived Saturday morning and / am very much 
pleased with her." Send for price list of our 
young pigs. 
H. C.& H. B. HARPENDING, Box 15, DUNDEE, N.Y, 
The CRIB „ - 
WithThfiSTEELRIB, 
Cures corn and small grain per¬ 
fectly. Shuts out rats, mice, birds 
and night prowlers. Built of heavy, 
20 gauge galvanized steel and lasta 
a lifetime. Every jointreinforced with 
heavy angle steel. Defies 
wind and weather. Sizes 
for every farm—200 
bushels capacity to 
4,000. Built round, 
oblong and in 
double shed 
form. Get one 
of these perfect 
cribs and save 
your corn and 
grain. 
Write for de¬ 
scriptive folder 
and price list. 
THE THOMAS ft 
ARMSTRONG CO. 
153 Main St 
London,I 
DEUVERED 
ANTI-COW KICKER 
Money refunded if not satisfactory 
“ THE MOORE BROS. OF ALBANY 
NEW YORK 153 Hudson A 
Miscellaneous 
Big Type BERKSHIRES 
Next Public Sale, October 25th, 1919 
Consisting of 60 head. Thirty boars ready for 
service and 30 open gilts of Spring 1919 farrow. 
No hogs are sold from this herd at private sale. 
C.H. CARTER, Whitguern Farm, West Chester, Pa. 
Anedjo Berkshires 
Are bred for size and quality combined 
The big, mellow, easy feeding type, with neat heads, 
broad backs and E X T It A IIEATV IliH 8. 
Foundation herds, service boars, brood sows and pigs. 
H. M. TERWILLIGER, Mgr. Anedjo Firm,Webster, Mass. 
Champion Berkshires 
We breed the large size prolific Berkshire the kind 
with big bone, broad, thick backs, long deop thick 
bams. Write for circular showing photographs of 
our prizowinning boars, sows and barrows. We of¬ 
fer fall and summer pigs both sexes, boars ready for 
service and sow s bred to our Grand Champion sires. 
HOOD FARM 
Lowell, Mass. 
de Holsteins, Guernseys, Ayrshires 
HIG 
GRADEI 
from single animals to carload Lot*. Telephone 
connection. O. L, KAKLINGEK, Monsey, N.Y. 
For Sale or Exchange for Holstein Females 
One Peroheron Stallion, Fleur Delis No. 81591. 
1700 lbs. 2d prize at State fair. Good colts to show. 
A Bargain. W. G. COMSTOCK, Clinton, N. Y. 
BERKSHIRES 
Registered BERKSHIRES 
Pigs Both Sexes—High Quality. Reasonable Prices. 
POWELL CREEK FARMS, Mays Landing, N. J. 
Berkshire Pigs Masterpiece and Long¬ 
fellow breeding. Prices right. Mr». C. It. »INCH, Vionna, Va. 
Springbank Berkshires 
Sows and gilt* I am offering are bred to Synibo- 
leer's Superb. 2541136 and Duke's Champion 22d, 
246254, for late March and April farrow. Three June, 
1918, Service Boars out of a Charmer's Star Master. 
No. 165723, Sow. Send for Historic pedigrees and 
price. J. E. WATS O N, Marbledale, Conn. 
B E R K SHIRES 
Spring pigs of the kind that will please you. 
Mvery pig guaranteed a breeder. Write for list. 
H. GRIMSHAW - - - NORTH EAST, PA. 
Reg. Big Type Berkshire Pigs 
Lack of facilities for caring for our pigs causes us to uffer 
our regular $20 and tS6 pigs at 81 5 each at four weeks old. 
ENTERPRISE STOCK FARM 
Ariel. Pa 
Large Type Reg. Berkshires 
of all .ages. Select you a breeder from a fourteen- 
pig litter. Pav no cash until you get the stock. 
DAVID RIANT, Huntington Mills, Fa- 
