t< 13 
Wf RURAL NEW-YORKER 
September 4, 1920 
TheDe Laval 
Milker 
The only moving part 
of the Udder Pulsator 
The De Laval Udder Pulsator is a remarkable 
advance in pulsator construction. It has no 
valves, no springs, no weights, no diaphragms. 
The only moving part is the small, plain piston 
of non-rusting, wear-resisting Monel metal, which 
never comes in contact with the milk, is entirely 
enclosed and lasts for years without oiling, ad¬ 
justing or repairing. 
The regular movement of the piston effects 
uniform action of the teat-cups and as the piston 
is moved with unfailing regularity by the De 
Laval Master Control, all cows are milked in the 
same manner every day in the year. 
The De Laval Milker is alternating, positive, 
uniform and gentle in action—requiring no ad¬ 
justment of any kind. It is faster, more reliable 
and more sanitary than any other method of milk¬ 
ing, and is sold with full knowledge of the fact 
that more is expected of it than of any other 
milker—due to the Company’s reputation for 
service and satisfaction to users of De Laval 
machinery. 
Write to nearest De Laval office for Milker 
Catalog, mentioning number of cows milked 
The De Laval Separator Co. 
16JJ Broadway 29 East Madison Street 61 Beale Street 
New York Chicago San Francisco 
Live Stock Matters 
Conducted By Prof. F. C. Minkler 
Grain for Cows and Calves 
IIow can I mix different kinds of food 
so as to obtain a good milk ration? The 
cows are on poor pasture. I can get bran 
$3.30, gluten $3.75, oil meal $3.75, cotton 
seed $3.75, cornmeal $3.75. How shall 
I mix this to got a milk ration? I wish 
a grain ration for calves without milk, 
which are threo months old. They are 
heifers which I wish to grow for cows. 
Now York. o. F. I’. 
A usoftil grain ration for your three- 
months-old calves would consist of ecpial 
parts of ground oats, oil meal and hominy 
meal. The addition of equal parts of 
middlings would improve its palatability, 
but the high cost of middlings makes them 
almost prohibitive. I should feed these 
heifer calves from two to three lbs. of 
grain per day and, in addition, let them 
have access to some kind of leguminous 
hay. While there may he some advan¬ 
tages in foraging them on green pasture 
this alone will not make it possible for 
them to grow and gain in a satisfactory 
manner. 
Based upon the prices you suggest, 
provided the feeds are all available, a 
ration useful for dairy cows would he 
as follows: 300 lbs of cornmeal; 200 lbs. 
of gluten ; 100 lbs. of cottonseed meal; 
100 lbs. of bran. 
Feed 1 lb. of this ration for each 
or 4 llis of milk produced, provided 
they are foraging on poor pasture. If 
on good pasture you could reduce the 
grain mixture to equal parts of cornmeal 
and gluten, or equal parts of hominy and 
oil meal. 
Grain for Guernsey Cows 
I have your reply to my query as to 
the feed for Guernsey cows: a mixture 
of 400 lbs. of hominy, 400 lbs. of gluten 
and 200 lbs. of wheat bran. This is to 
go with my silage and hay. You do not 
state how much of this mixture to give 
to each cow according to the amount of 
milk which they give. If you will tell 
me this I will be very much obliged. 
New Hampshire. H. K. M. 
The mixture suggested was intended 
for Guernsey cows, and should be fed in 
proportion to the amount of milk yielded 
per cow per day. Usually a safe rule to 
follow is based upon the feeding of one 
lb. of this grain mixture for each three 
or three and adialf lbs. of milk produced 
per day. Of course this must be varied 
according to the condition of the animal 
and it may vary somewhat during the 
lactation period. It is intended to sup¬ 
plement silage and hay. They should be 
fed all of the roughage that they will 
clean up with relish, and if the hay is 
clover or Alfalfa it need not be supple¬ 
mented with quite as much grain. 
It matters very little whether you are 
feeding for milk production or butterfat. 
It is scarcely possible to modify the but¬ 
terfat content of milk by any variation 
of the grain ration. While it is true that 
cows in high condition often will give 
milk a little higher in butterfat than those 
emaciated, nevertheless it is not safe to 
attempt to feed cows on this basis. You 
are aware, no doubt, that it is quite as 
important to feed the cow during her dry 
period as it is during the period when 
she is producing milk. This will make 
it possible for her to gain in flesh and 
vigor, and approach calving time in the 
best possible condition. 
Thin Horse 
I have a mare nine years old that is 
getting thin. As we have been unable to 
get oats we have 'been feeding her about 
10 quarts mixed feed analyzing: Pro¬ 
tein, H J /i per cent; fat., 3 1 /, per cent; 
carbohydrates, (!() per cent; fiber, 13 per 
cent. She has no sign of worms, and she 
eats well. She gets good hay and is ex¬ 
ercised lightly nearly every day. j. a. 
Massachusetts. 
It is possible that the mare’s teeth 
need floating and that it is impossible for 
her properly to masticate the feed. While 
there may be no evidence of intestinal 
worms, one can never tell by mere obser¬ 
vation that they are not sapping her 
vitality and making it impossible for her 
to gain in weight or even maintain her 
condition. Have a veterinarian examine 
her teeth and make sure that sharp points 
of the teeth are not pressing against her 
gums. Then place in her feed twice daily 
for three or four days a heaping table¬ 
spoonful of a mixt ure consisting of equal 
parts of powdered geutiau and powdered 
ferrous sulphate. This would be mixed, 
right with the corn and fed during this 
period, and if internal parasites are 
present they will be released. Follow 
this with a bran mash in order to make 
sure that the worms are excreted. As 
feed for horses doing light, work I should 
prefer a ration consisting of five parts 
of oats, two parts of cornmeal, one part 
of bran and one part of oilmen! Feed 
about, one pound of hay 5- ^.ch 100 
pounds of live weight, giving the bulk of 
this at night. As to the amount of grain 
fed, feed from one to l 1 /, pounds of grain 
for each 100 pounds of live weight, and 
give the major portion of this feed at 
noon, provided the animal is regularly 
worked. If you have some of the ready- 
mixed horse feed on hand it might con¬ 
stitute as much as 30 per cent of the 
ration. 
When to Wean Pigs 
I have a sow with six pigs six weeks 
old. The mother is getting very poor. 
When do you think I ought to wean 
them? The little ones look fat, but. they 
scratch and they are beginning to get a 
little scurfy. What would you do for 
this, and what would be a good feed for 
the little ones? j. d. 
New Jersey. 
It is well to wean pigs when they are 
between seven and eight weeks of age. 
If the sow is suckled down so very thin 
the pigs can be weaned when they are 
seven weeks old; but a better plan would 
be to increase the feed for the brood sow, 
and likewise provide a creep where the 
young pigs can eat some grain them¬ 
selves, and thus let them continue to ob¬ 
tain the advantage so well known to re¬ 
sult from the use of mother’s milk. In 
this connection a ration consisting of 
corn. oats, middlings and oilmenl would 
satisfy both the brood sow and the young 
pigs. If you cannot supply such variety 
as this, then cornmeal, to which five or 
eight pc- cent of digester tankage has 
been added would suffice. The little pigs 
will not do as well on cornmeal as they 
will on middlings or ground oats, and it 
would lie well to provide this for them 
until they are 10 or 15 weeks old. So far 
as scurfy condition is concerned, rub the 
pigs thoroughly with either castor oil or 
sweet oil, and this condition will dis¬ 
appear. 
Temperature in Churning 
I notice on page 1144, under “Soft But¬ 
ter.” in reply to Mrs. J. A. A., that 
T. E. W., says: “The churning tempera¬ 
ture should, however, be varied so that 
the butter will come in 30 to 40 minutes.” 
You may imagine my surprise, because 
on the day before, viz., June 25, in our 
large churn. I brought the butter in eight 
minutes. Since then, in the small churn, 
I have had “varied” success. June 7, 
with the small churn, I had three churn¬ 
ings from the same jar of cream. To 
get the butter the first took three min¬ 
utes, the second eight minutes and the 
third 2% minutes, but the last was only 
about half of a churning. If with the 
large churn we do not have a sign of but¬ 
ter in 12 to 15 minutes we decide temper¬ 
ature is wrong and proceed to change it 
with a dash of cold or warm water, as 
needed. u. J. b. 
Ossining, N. Y. 
Dimensions of Cow Stable 
What are the right dimensions for a 
cow stable? We recently bought a family 
cow, but every morning she is very dirty 
about her hindquarters. I notice that 
others farmers’ cows are cleaner. IIow 
long and wide should be the stand, and 
how should the gutter be placed behind? 
(llifton, N. J. o. F. 
Any good family cow is entitled to a 
tailor-made standing platform, cut to fit. 
Measure the distance from stanchion to 
hind feet a.s this cow stands in a natural 
position in # her place and you will have 
the required length of the new platform. 
You will probably find it to be somewhere 
between 4 and 5 ft., but don’t get it too 
long. The cow’s hind feet should come 
close to the edge of the gutter when 6he 
is standing quietly in her place. A gut¬ 
ter should be 8 in. deep and wide enough 
to take the ordinary barn shovel, or from 
12 to 15 in. If too shallow, it will over¬ 
flow upon the walk or platform; if too 
deep it is not easily cleaned, and a cow 
may be injured when stepping into it. 
From 4 to 5 ft. of space upon the platform 
will give the cow room to lie down com¬ 
fortably, and the attendant room to sit by 
her side when milking. M. b. d. 
Farmers’ Bulletin 01)3,, issued by the 
United States Department of Agriculture 
at Washington, I). U., tells the story of 
co-operative bull associations. It. seems 
that there are 78 of these associations in 
tins country, with a total membership of 
2,978. owning 371 purebred bulls. This 
pamphlet tells how these clubs are or¬ 
ganized, what they do, and the benefits 
obtained through them. It gives a com¬ 
plete constitution and full account of 
how to proceed. 
