155S 
The RURAL NEW-YORKER 
October IS, 1919 
Price goes up 
November 1. 
BUY NOW— 
save money! 
The cows like it — that’s 
why the farmer likes it 
—it milks better. 
Pine 
Judge It By What It Does 
W ILLIS SHEEN, Trevor, Wisconsin, is a good 
dairyman—a thorough believer in efficiency —a Pine Tree 
Milker owner. Meedless to say, Mr. Sheen greatly appreci¬ 
ates the tremendous saving of time and labor which his Pine Tree 
Milker effects. But he likes it for more reasons than that. He likes 
it because the cows like it. 
He says, *'Tl ere is something about the Pine Tree 
the cows like much better than hand milking. ” 
It is the gentle naturalness of Pine Tree Double Action Teat Cups, 
w controlled by the simple Removable Pulsator, that cows like. It is Rood for them. 
Tour cows, too, will like the Pine Tree—and you will like the increased profit* 
which it brings. See it at the nearest Pine Tree Dealer's. 
Pine Tree 
Trade 
Mark 
—the sign 
of better 
milking 
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Guess-work has no place in scientific feed¬ 
ing for profit. Guess-work in feeding means uncertain 
milk production — uncertain profits. 
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**lt Keeps the Milk Flow Flowing” 
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INTERNATIONAL SUGAR FEED CO. 
MINNEAPOLIS Live Salesmen Wanted MINNESOTA 
Milk and Live Stock 
The Ash Value of Milk 
It may not seem possible at first 
thought, but the picture ;it Fig. 483, page 
1531, shows the ash food iu oue quart of 
milk. That, means what was left after 
the milk was evaporated and then this 
residue fully burned. Few people who 
drink milk realize what it contains in 
true bone-forming material. The .follow¬ 
ing analysis of the ash in cow’s milk is 
taken from Sherman’s Chemistry of 
Foods: 
Calcium .108 
Magnesium .019 
Potassium ..171. 
Sodium ...008 
Phosphorus ...215 
Chlorine .12 
Sulphur .033 
Iron . 00024 
We see from this how much of lime 
and phosphorus—the two elements of 
bone—are fed in a quart of good milk. 
Roceut statistics have shown the great 
value of milk for the vitamines which it 
contains, hut hardly less valuable are the 
ash or bone-making elements which it con¬ 
tains. The iron in milk is low. hut this 
may he made up, in part at least, by feed¬ 
ing the yolk of the egg. Milk is surely 
the vital fluid. 
Pasture and Barn Notes 
Register ing Calves. —This week we 
registered two of our purebred Guernsey 
heifer calves. The American Guernsey Cat¬ 
tle Club allows a breeder until a calf is 
six months old to register it at the mini¬ 
mum fee of 84 for club members and $2 
for non-members. After the calf is six 
months old, the charge is 810. unless a 
paper called a birth certificate, which 
gives a record of the date the calf is 
dropped and its sire and dam, is filled 
within 30 days of birth, when the time 
for registering at the minimum fee is 
extended to three years. We always 
neglect to lile birth certificates, and our 
calves are six months old almost before 
we realize it, so it is not an uncommon 
thing for someone to remember that there 
are only two or three days left in which 
to register Queen’s calf ai the minimum 
fee. 
How It Is Done. —Then the fun be¬ 
gins. We take one of the applications 
for registration blanks, which are fur¬ 
nished us by the club from its office at 
Pcterboro. N. II., ;\ud go out to the barn. 
On one side of this blank we fill in the 
name we give to the calf, its sex, when 
dropped, and the name and number of its 
sire and dam, all registered animals hav¬ 
ing a number by which they are recorded 
in t lie herd books of the breed associa¬ 
tions. These breed associations, by the 
way, are simply clubs of the breeders of 
purebred animals* formed for the purpose 
of keeping a record of the purebred ani¬ 
mals of their breed. They usually start 
by agreeing to register all animals that 
meet certain requirements, and then con¬ 
tinue their operations by recording the 
descendants of the original animals. The 
breeders pay a fee for this service, called 
a registration fee. When an animal is 
registered, its breeder, the man who 
owned the mother at time of service, and 
its owner, the man in whose possession 
it. was dropped, is usually recorded. There¬ 
after, any change of ownership must also 
be recorded, the man who sells the animal 
reporting the sale on a special blank fur¬ 
nished by the club, which he sends in 
with the registration certificate and a fee. 
The club then records the name and ad¬ 
dress of the new owner <ui the animal’s 
registration certificate and sends him the 
paper. On the other side of the regis¬ 
tration application 4>lank are outline 
drawings of the right and left sides and 
the full face of a cow. We fill these out¬ 
lines in with drawings of the spots on the 
calf. The daughters of our bull arc pretty 
well spotted up. and when they get to be 
around six months old, it is no easier to 
keep them standing still than it is to do 
the same thing with a 10-year-old boy. 
One of us holds the calf by the head, 
while the other squats down with the 
paper on a hoard and laboriously fills in 
the markings. The operation puts quite 
a strain on the patience of all of u>. in¬ 
cluding the calf, and oftentimes some 
hasty remarks are spilled. After each 
session, we resolve that when it comes to 
the next calf we will take a picture of her 
and then draw her markings from the 
picture. Somehow, however, we never 
seem to get around to do this. When we 
have the registration application blank 
all completed, Ave send it in to the club. 
Iu due time, they return to us the “regis¬ 
tration certificate,” which is a permanent 
document recording all the data about 
the animal on one side, and its markings 
on the other, and bearing the number 
given to the registration by the club. We 
treasure this very carefully, and it is 
proof of the registration of the animal, 
and furnishes identification for it for all 
time. 
Clean* Milk. —Our milk is sold subject 
to bacteria count. This Summer we have 
been without ice, though our water is 
down to 54 degrees, and we have been 
right up against the problem of keeping 
the count down to 10,000 bacteria per 
cubic centimeter of milk. We have suc¬ 
ceeded very well. Only once has it been 
above. Our method has been very simple. 
Milk ciins. pails and strainers, have been 
thoroughly scalded and dried out in the 
sun. We have used small-top pails in 
milking, been careful to milk without 
getting dust o ' dirt from the cow into 
the pail, and then cooled the milk down 
to the temperature of our water as rapidly 
as possible. It hasn’t been much work, 
and has given us a very comfortable pride 
in our product. 
Silo Filling. —Our silo-filling job lias 
dragged along, partly because we have not 
had help enough to rush it, and partly 
because we have been iu no particular 
hurry, since we are not going to be able 
to get all our corn in the silo and have 
been content to let it settle as we filled, 
in order to get as much as possible in. 
We started cutting with two knives on 
the blower. These cut the stalks into 
pieces about an inch long, and as the 
corn was pretty dry we soon decided that 
it would not pack tightly enough at that 
size, so we put the other two knives on. 
This took a good deal more power, and we 
had to feed the machine more slowly, but. 
the pieces of stalk and cob were very 
fine, and T am sure we got a good many 
more loads of corn in than would have 
been possible with I he larger pieces. Part 
of the time we hired two men to load the 
wagons iu the field. With only three 
teams drawing they were, not kept con¬ 
tinually busy, no we told them to husk 
between loads. In two afternoons they 
pulled off 25 bushels of good ears in this 
spare time. 
Staple Sanitation. —We have begun 
using limestone iu the stable. The cows 
are in night and morning for a couple 
of hours and occasionally all night. To 
keep the stable sweet and clean, and the 
floors from being slippery, we have found 
nothing better than sacked ground lime¬ 
stone. After the stables are cleaned we 
sprinkle this in the gutter and on the 
floor and platform, and then sweep the 
floor into the gutter. The result is a 
nice, dry. white flooi*, on which the covys 
will not slip; a clean, wholesome odor in 
the stable and a lot of good limestone 
placed where it will go directly to tin* 
laud. Before acid phosphate got so high 
Ave used it iu the same manner, but now 
much prefer the limestone. 
Grain Bills. —The season of big grain 
bills is upon us. We are practically out. 
of feed bought earlier in the Summer, and 
this week must figure out a grain ration. 
The outlook is most discouraging. W e 
have no direct, quotations, but hear that, 
oilmeal is around 8100 a ton, and some 
of the other grains we like, such as 
hominy and gluten, between .>80 and >90. 
Our ration bought earlier in the Summer 
we were able to put together for practi¬ 
cally >70. No doubt our completed ration 
will cost us a good deal more this tune. 
Well, we are going to figure ou it, and if 
we succeed iu working out any combina¬ 
tion that, looks good to us, we will t»‘ll 
you about it next time. dairyman. 
There is not as much rye sown iu this 
section as last vear. als.. the rye seeding 
shows the effects of the scarcity of rain 
in this section. As far as I know there 
will be no greater number of cattle win¬ 
tered than usual. H - w - 
Columbia Co., N. Y. 
The acreage of rye living sown in this 
immediate vicinity ! s about 75 per cent 
of the usual average. The number ot 
cattle which will be wintered in tins vicin¬ 
ity will be about normal. I>- C. J. 
Columbia Co., N. Y. 
