i l 83 
July 20,, 1010 
The RURAL NEW-YORKER 
Live Stock Matters 
Conducted By Prof. F. C. Minkler 
Improving a Dairy Ration 
Which is of the more value for both 
milk and cow, 100 lbs. wheat bran or 100 
lbs. meal? Last year we fed the follow¬ 
ing : 200 lbs. bran. 100 lbs. gluten. 100 
lbs. oilmeal. Our cows were in poor con¬ 
dition in the Spring. This year we feed 
gluten, oilmeal, comment and oats, 
ground. Cows are looking fine. o. G. L. 
Equinonk, Pa. 
If your cows have access to pasture you 
would get better results from feeding 
cornmeal than would be the. case if you 
used wheat bran. A combination mix¬ 
ture of 300 lbs. cornmeal and 200 lbs. 
gluten is particularly well suited for sup¬ 
plementing pasture for cows in milk ; and 
it is not necessary to use either wheat 
bran or oilmeal under such conditions. 
The grass in itself is a natural laxative, 
and contains sufficient protein to meet the 
demands of the system, and corn and 
gluten would best balance a ration under 
such conditions. Oats, being relatively 
cheaper than corn, could be substituted 
for the cornmeal. yet they are not as pal¬ 
atable : neither are they as nutritious or 
satisfying for cows running on grass. 
Ration for Young Pigs 
What is the best ration for eight-weeks- 
old pigs, using the following grains: Rye, 
oats, corn, buckwheat and wheat screen¬ 
ings? Have pasture but no milk. What 
quantity feed per 100 lbs. of animals? 
Williamsport, Pa. J. A. n. 
I would not include rye in any ration 
for pigs eight weeks old ; neither would I 
include any buckwheat. A mixture of 
equal parts of oats, corn and wheat 
screenings, to which 5 per cent of tankage 
or oilmeal has been added, would be best 
suited for such use. I would feed from 
2R> to 3 lbs. of this mixture dry for each 
100 lbs. of live weight of the animal. In 
other words, if the pigs weigh 33 lbs, 
apiece they would be entitled to 1 lb. of 
this grain ration daily. This amount 
should be fed until the pigs reach a 
weight of 100 lbs., when it would be 
prudent to increase the ration approach¬ 
ing full feed, in order that the pigs may 
be fattened and finished as rapidly as 
possible. After the pigs weigh 100 lbs. 
you could include some buckwheat and 
some rye. and a useful combination would 
be : Corn, 100 lbs. ; rye. 100 lbs. j buck¬ 
wheat. 40 lbs., and wheat screenings 30 
lbs.; digester tankage, 10 lbs. 
Trouble with Cream 
I am having trouble with cream from 
a Jersey cow that freshened on April 22. 
She is apparently in good health, as far 
as one can ascertain from observation. 
She is giving from 25 to 30 lbs. of milk a 
day, which appears to be rich in butter- 
fat. though we have not as yet had a but- 
terfat test made. We are. however, un¬ 
able to get cream that will whip, it either 
turning to butter, even with sugar added, 
or remaining unchanged. Separated cream 
from this cow we have saved for several 
days past, and today I tried to make but¬ 
ter but we could get nothing but si mass 
of greasy matter like pot cheese. We first 
discovered that something was wrong 
with the cream when endeavoring to make 
ice cream ; it would not freeze at all. and 
turned into granular bodies, something 
like butter just gathering. Dairy is in 
perfect sanitary condition, cream kept in 
refrigerator until night before churning 
and then allowed to ripen thoroughly. 
Cows are on pasture during day and have 
been fed clover hay evenings, after milk¬ 
ing. with the following grain ration : One 
part gluten, three parts middlings, three 
parts cornmeal, five parts bran. M hen 
the writer came to take charge this cow 
was giving 28 lbs. of milk and was being 
fed 14 llis. of grain in addition to clover 
hay mentioned, and pasture during the 
day. The grain ration I reduced to 1 lb. 
to 3 lbs. of milk, and she has gone down 
to about 25 lbs. of milk a day. The cow 
is a high-priced and well-bred registered 
Jersey. I understand this cow was sick 
when' she calved, and the calf is now 
troubled with constipation. I have start¬ 
ed to feed grain ; one part bran, one part 
ground oats, two parts oilmeal. in the 
hope that this will relieve it. What is 
the trouble with the cream? H.G. 
Port Washington, N. Y. 
It would appear that the condition de¬ 
scribed is the result of attempting to 
churn or whip cream of different degrees 
of ripeness. It is known that particles 
of cream of different degrees of ripeness 
when mixed together will churn different¬ 
ly. Naturally one will produce butter 
with less agitation and, as a result, much 
of the butterfat is lost in the buttermilk. 
Of necessity all of the cream churned 
must be ripened together. If it is neces¬ 
sary to assemble different batches of 
cream they should all be mixed together 
at least 12 hours before churning, in or¬ 
der that the degree of acidity should be 
the same throughout the entire batch. 
When too much acid is developed the 
casein is coagulated and becomes incor¬ 
porated into the butter, forming white 
specks. Naturally all of the cream 
should be churned before the ripening 
rvocoss has readied this poiut. The 
temperature is a most important fact in 
churning. Particles of fat will not unite 
if the temperature reaches too* high a 
degree of plasticity. If the temperature 
is too low, the globules of fat. being hard, 
do not stick together. If tl»e temperature 
is too high they are apt to break into still 
smaller globules, and make the emulsion 
more permanent. The extreme limits 
have been placed from 40 to 80 degrees. 
If you will endeavor to cool your milk 
promptly and ripen the different batches 
together and churn the cream at about 
00° F., you will find that the quality of 
butter resulting will be the very nicest, 
and you will be no longer troubled with 
the flaky casein as now prevails. What 
is said regarding churning would apply 
equally well to the whipping of cream, 
much depending upon the viscosity and 
uniform ripening of the entire material. 
I do not think it would be possible to 
lay the fault to any abnormal condition 
of the cow. It has been related that 
much depends upon the period of lacta¬ 
tion. the percentage of fat. the nature of 
the food that the cow is eating, the sea¬ 
son of the year, the condition of the ani¬ 
mal from which the milk is obtained, yet 
where cream is assembled from a herd of 
cattle such as you suggest, it is my belief 
that your problem resolves itself largely 
into one of caring for the cream and 
properly ripening the cream previous to 
churning. 
The ration that you are feeding is not 
particularly suited for cattle foraging 
on good pasture. A better combination 
would be five parts of corn, two parts of 
gluten and two parts of wheat bran. 
Ground oats could be included in this 
mixture, and they would perhaps be less 
expensive than corn, but it is necessary 
that cows should have an increased 
amount of cornmeal when they are run¬ 
ning on grass if the best results are to 
follow. Especially during the season of 
the year when the flies are most annoy¬ 
ing it is essential that corn or hominy 
be used in the mixture. 
Disposal of Afterbirth 
Would it be best to remove afterbirth 
and bury or 'burn it. after sow farrows? 
I have a stack of swine bulletins and 
other papers relative to the hog business, 
but there is not a word in any of it ou 
this point, and opinions differ greatly 
concerning it. R. R. W. 
Hampton, Ya. 
If the brood sows are normal in size 
and condition very little attention need 
to be paid to the removal of the placenta 
membrane following farrowing. To un¬ 
dertake to remove these membranes by 
hand would be a serious mistake, and the 
only step that is necessary is to remove 
them after they are evacuated in order 
to make sure that they would not be con¬ 
sumed by the brood sow herself. By force 
of instinct the brood sow sometimes eats 
these membranes, fearing that some pre¬ 
datory animal might be attracted to her 
nest. Again, at farrowing time the brood 
sow is very apt to be feverish and excit¬ 
ed, and the eating of the placenta _ mem¬ 
branes very often leads to the eating of 
the pigs, as the unusual flavor of the 
membranes apparently disturb digestion. 
The membranes will release themselves 
following the delivery of the last pig. and 
the herdsman should carefully remove 
them from the nest by means of a rake or 
fork. They should be buried in order to 
avoid any further trouble. 
Value of Gluten Feed 
I have been informed that gluten feed 
now on the market is unfit for feeding, 
owing to a residue from an acid which is 
used as a solvent in the process of manu¬ 
facture. Can you give me any informa¬ 
tion concerning this? E. H. 
Catonville, Md. 
You have been misinformed. At the 
present time gluten is the most economical 
source of protein available for u*e in feed¬ 
ing dairy cows, and the process to which 
the grain is subjected previous to the ex¬ 
traction of the oil is not detrimental, and 
the residue does not contain any poison¬ 
ous matter. One ton of gluten meal car¬ 
ries 1,680 lbs. of digestible nutrients, as 
compared with 1,564 for cottonseed meal, 
or 1.218 for wheat bran. It would best 
be fed in conjunction with cornmeal or 
hominy meal, although many dairymen 
have made it a practice to feed gluten ex¬ 
clusively to dairy cows while running on 
pasture grass or when supplemented with 
silage, with rather remarkable results. 
Keeping Off the Flies 
The Mississippi Experiment Station 
suggests the following fly-killing mixture: 
One pound common laundry soap, four 
gallons warm water, one gallon crude pe¬ 
troleum, four ounces powdered naphtlialin. 
With a knife shave the soap up in warm 
water and stir until thoroughly dissolved. 
Then pour the soap and water with the 
petroleum and thoroughly mix them to¬ 
gether by putting the solutions in an old 
churn and churning until it is well mixed. 
If this is not convenient, mix in some 
other way that will prove as efficient. 
This solution should be applied with a 
brush over the portions of the cow’s body 
attacked by the flies. Do not substitute 
moth balls for the powdered naphthalin. 
Coming Live Stock Sales 
Oct. 6-8—Holsteins. Quality Holstein, 
Chicago. Ill. 
Oct. S-9—Holsteins. Annual Dairy¬ 
men's Sale. E. M. Hastings Co., Lacona, 
N. Y., manager. 
Oct. 9—Central Illiuois Shorthorn 
Breeders’ Association, Paris, III. 
Milking Shorthorns Sold 
At the Bradford Co.. Pa., sale of Milk¬ 
ing Shorthorns, recently held at Troy, 
Pa., Otis herd, of Ohio, bought cows at 
,$2,100. $1,500, $1,500. $750, $550, $390, 
dud a calf for $275. 
W. A. Robinson, of Iowa : Bull, $1,000 ; 
cows, $800. $700. $675. $475, $600. $375, 
$325. $375. and calf. $200. 
Simpson & Carey, Vermont: Cows, 
$1,000. $425. $875. 
L. I). Mav, Penusvlvania: Cows, $600, 
$soo. 
Alexander MacLaren, Canada: Cows. 
$1,000. $1,000. $1,175. 
\Y. A. Simpson. Vermont: Cow, $700. 
I. . J. Greenwald. Minnesota: Cows. 
$700. $400. $700. $475. $625, $500. $725. 
W. E. Brown, Iowa : Cow, $900. 
Sherwood Farm. New Jersey: Cows, 
$1,700, $1,200, $800. 
G. M. Strong. New York: Bull, $210. 
F. Rumbaugh, Pennsylvania: Bull. 
$320. 
George E. Taylor. Massachusetts: 
Cows. S'. >50, $400. $550. 
A. IV. May, New York: Bull. $225. 
Howard Baxter, Pennsylvania: Cows, 
$300. $.“>75. $600. 
Robert II. Farley. New York: Bull 
calves. $150. $250; cow, $.“>10. 
E. J. Shumaker, Pennsylvania: Bull, 
$480. 
John Iv. Yoder, Pennsylvania: Cow. 
$450; bulls, $540, $250, $2S5. 
Glenn A. Cobb, Iowa: Bull calf, $150. 
G- B. Townsend, New Y'ork: Bull, 
$190. 
R. T. Morris. New York: Bull, $125. 
E. E. Markley, Ohio: Cows, $900, 
$250. 
Harry Campbell, Pennsylvania: Bull. 
$205. 
D. IT. Rearich, Pennsylvania: Bull, 
$ 200 . 
,T. J. Murphy, Pennsylvania: Bull, 
$205. 
Frank Morse, Pennsylvania: Cow, 
$420. 
John Tuppert, Pennsylvania: Cows, 
$500, $525. 
J. H. Bohlayer, Penusvlvania: Cow, 
$1,525. 
Saturday, July 12. the Washington and 
Rensselaer Counties, New York, Wool 
Growers’ Association made their third 
shipment of wool for this season, loading 
a car at Cambridge. N. Y., with 16.S01 
llxs., making a total of 141,847 lbs. han¬ 
dled by the association this year. This 
probably completes the car shipments for 
this year. Farmers in this secaiou are in 
the midst of haying and nearly all are 
short of help. The hay is of fine quality 
and good average yield. J. c. c. 
Eagle Bridge, N. Y. 
•*. 
SWINE 
Kinderhook DUROC 
AUCTION SALE 
At Kinderhook, Aug. 9th, 2 p.m. 
Sell 40 head—bred sows and gilts, 
1 herd boar, 4 spring pigs 
Under Cover—Rain or Shine 
Only selected stock with our usual 
guarantee. Sent for Catalog. 
Kinderhook Duroc-Jersey Assn. 
Roy McVaugh, Sec. Box R KINDERHOOK, N. Y. 
Sunnyside Durocs 
oiui service boars. J vs. I , van ALSTYM*., kinderhook, N. Y. 
POLAND-CHINA PIGS 
Representing the Big-Type-Strain, with individual Supe¬ 
riority of the Breed, from rccordod Families of reputa¬ 
tion and renown, with more Quality, Size and weight for 
Age than any Stock here in the Kant. “The 1,000 lb. kind 
at maturity." Dr . KNOX, Box 50, DANBURY. CONN. 
ForSale—Reg. Big Type Poland China Pigs 
Best Wostern hlood. Shipped any where by Express. 
Write for prices and let me toll you about my pigs. 
G. S. I1ALL,, - Farmdale, Ohio 
TAMWORTHa J HAMPSHIRE SWINE 
write or visit REYNOLDS I.YBROOK FARMS COMPANY 
Successor to Wostviuw Stock harm 
li. X Wlintton-Sulcm, N. O. 
SERVICE BOARSS 
of the ideal home-use or private-trade breed, the (' liesh 
ire. Heady now. MOKNIMislliE KiHH, sylvaMa, i*a 
O. I. C. PIGS For SalelTpe'ritif'^ 
1’ricoB reasonable. WILLIS J. TOPLIFF, l napu.i.a, N.V. 
Registered O.I.C.’s Bred at Briarton wks.-old 
pigs, either sex. Prolifle, healthy stock, mised by up-to- 
date methods. Prices very reasonable. Absolute satisfac¬ 
tion guaranteed. NELSON N. ALEXANDER, Harriman, Orange Co.. N.Y. 
Mflnr BC Anil the cry of starving Europe. The 
InUIIC DHuUll prolific Tamworth produces it 
at smallest cost. Invest''jot" tv. W. Monton, Russellville, Kf 
BF.RKSHIRES 
A rare opportunity to get a good start at ridi- 
cuously low prices with 
PROLIFIC 
BERKSHIRES 
40 Spring- Pigs sired by Rival Longfellow 
20th No. 238095 and by Karha’s Duke 
Longfellow 3rd No. 267474, at #15 per 
pig; #27.50 per pair; #40 per trio. 
4 fourteen months old Sows still opon at #70 
apiece; 2 Roars ready for service #90 apiece. 
All perfect and satisfaction guaranteed. 
It«iTin Farm 
Geo. L. Barker, Supt. Parksvdle. Sullivan Co., N. Y 
LARGE BERKSHIRES 
AT HIGHWOOD: 
SIZE, CONSTITUTION, PROLIFICACY Oor First Consideration 
That this policy is in accord witli popular demand 
is indicated by the fact that during the past twonty 
years we have sold more registered Berkshires than 
any other throe breeders in the United States. 
Special offering of boars and boar pigs. 
H. C. & H. B. HARPENDING, Box 15. Dundee. N. Y. 
BERKSHIRE BOARS 
All Ages—10 weeks to 15 months. 
Every one a mammoth, growtby animal. 
$15 to $75 ea., registered and transferred 
WHITMORE BROS. MT. MORRIS, N. Y. 
^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. 
Champion Berkshires 
We breed the large size prolifle Berkshire the kind 
with big hone, bread, thick backs, long deep thick 
hams. Write for circular showing photographs of 
our prize-winning boars, sows and harrows. We oi ¬ 
ler fall ami summer pigs both sexes, hoars ready for 
service and sou s bl ed to our Grand Champion sires. 
HOOD FARM . Lowell, Mass. 
Big Type BERKSHIRES 
See ray herd at the Conn., New York, East¬ 
ern Exposition and Trenton Inter-State Fairs. 
Public Sale, Oct. 25, 1919—30 bears, 30 gilts 
Entire offerina: cholera immune. 
C. H. CARTER, Whitguern Farm, West Chester. Pa. 
Anedjo Berkshires 
Are bred for size and qualify combined 
The big. mellow, easy feeding type, with neat heads, 
broad hacks and E X T It A 11 E A V V II A SI 8. 
Foundation herds, service boars, brood sowsaml pigs, 
H. M. TERWILLIGER, Mgr. Anedjo Farm.Websler, Mass. 
FaocyBerkshireSwine 
CHOICE BLOOD LINES 
Service Boars, Brood Rows and Bigs. Prices Rea¬ 
sonable. Visitors welcome. 
FRANCIS C. DALE, Cold Spring-on-lludson. Putnam Co., N.Y. 
Springbank Berkshires 
Sows and gilts I am offering are bred to Symbo- 
leer’s Superb. 254:136 and Duke's Champion 22d, 
246254, for late March and April farrow. Throe June. 
1918, Service Boars out of a Charmer’s Star Master, 
No. 165723, Sow. Send for Historic pedigrees and 
price. J. E. WAT SO N, Marbledale, Conn. 
BERKSHIRES 
Spring pigs of the kind that will please you. 
Every pig guaranteed a breeder. Write for list. 
H. GRIMSHAW - - - NORTH EAST, PA. 
BERKSHIRES £>o a, ws n i 
inns., S20 each. Bred Sows for Oct. Farrow, S90 to 
$125 each. Sows are bred to Clove Valley Highelere, 
an 500 lb. yearling. SHADY SIDE HERO. Madison. N. Y 
Reg. Big Type Berkshire Pigs 
A few more 4-wi.s.-old pigs at S15 each: 8-wks.-old 
pigs at $17 each, registered and transferred. 
KNTKKPIUSK STOCK FA KM, Ariel, Pa. 
Beg. Berkshire PigsWf'r'l* 1 ,? 
shire sows, not registered. $50 each, open or bred. 
Mrs. C. It. FINCH - Vienna, Virginia 
Registered BERKSHIRES 
Pigs Both Sexos—High Quality. Reasonable Prices. 
POWELL CREEK FARMS, Mays Landing, N. J. 
Berkshire Boar Pig STrLS 
old; registered. $30. BKN MeKNTT.Kit, Lumber (‘Uy, I’u. 
8 JUDGING FARM ANIMALS, by C. S. 
3 Plumb; $2.25. A Practical Manual on this J 
8 subject. For salo by Rural New-Yorker ! 
a-—____ —» ,..«J 
FEEDS AND FEEDING, by Henry and J 
Morrison. Price, $2.50. The best book on 3 
ibis subject. For sale by Rural New-Yorker 1 
