20 
The RURAL NEW-YORKER 
January 1, 1921 
Live Stock and Dairy 
Icehouse for Dairy 
I am selling milk and need to store ice 
for Summer cooling. I thought of build¬ 
ing house 10x12x10 ft. Would a tight 4-in. 
air chamber around the ice and a 4-in. 
pack of sawdust next to the ice be any 
good to keep it? By airtight air chamber 
I meant hemlock board with battened 
cracks. I have my doubts about it being 
sufficient to keep ice. A. J. s. 
Worcester, N. Y. 
Storing ice for the cooling of milk and 
cream is highly advisable, because with 
it milk and cream may bo kept in much 
better condition at little added expense. 
In constructing an icehouse one of the 
first things to consider is size, which 
should be plenty large. There is little 
expense in harvesting ice, and an abund¬ 
ant supply favors liberal use of it. Be¬ 
cause of varying conditions it is impos¬ 
sible to state just how much ice is neces¬ 
sary to cool a given amount of milk, but 
on the average about 1.500 lbs. of ice will 
cool the milk from one cow. and keep it 
cool. One cubic foot of ice weighs around 
57 lbs., and when carefully packed one 
ton occupies approximately 45 cubic feet 
in an icehouse. 
The construction you have suggested is 
all right, except that 12 in. should be left 
between the walls and the ice for saw¬ 
dust. The ground should be well drained, 
for wet earth is a good conductor of heat. 
It is a good plan to dig down about 1 ft. 
and fill in with cinders or some other 
substance which will drain readily. This 
should also have a tile drain if the house 
either too lean or too fat. “The eye 
of the master” is the best conditioner. 
J. GRAXT MORSE. 
Ill-flavored Butter 
Will you tell me what I can do with 
strong butter? We are hotel people, and 
when we closed had 40 lbs. of butter on 
hand, and it is strong or has a cheese 
taste. I have tried washing in salt and 
water over night. We have had monthly 
shipments. MRS. M. J. P. 
New Jersey. 
After such a flavor has developed it is 
practically impossible to remove it. The 
advisable thing to do is to dispose of it 
before it gets any worse. Some may be 
used in cooking where the flavor is not 
flesh: 300 lbs. hominy or cornmeal, 300 
lbs. wheat bran, 300 lbs. ground oats or 
barley, 100 lbs. oilmeal. Give them what 
co^n fodder and pea hay they will clean 
up in an hour's time. The pea hay can 
be fed in the morning and the fodder at 
night. 
Ten days before your cows freshen it 
is recommended that the cornmeal be 
taken out. If there is much inflammation 
in the udder, you should feed equal parts 
of bran and oilmeal. After freshening 
you should gradually get your herd on 
the following ration: 200 lbs. ground 
oats. 100 Ite. wheat bran. 200 lbs. hom¬ 
iny or cornmeal, 300 lbs. gluten. 200 lbs. 
oilmeal. This ration should be fed at 
the rate of 1 lb. of grain to each 3 pts. 
of milk produced. In addition to what 
roughage your cows will clean up readily, 
it is advised that you feed each cow 3 lbs. 
of dried beet pulp soaked with water. 
Feed half the amount as a morning feed 
and the other half as a night feed. You 
lack succulence in that you have no silo, 
is poorly located with respect to drain¬ 
age. About 10 to 12 in. of sawdust 
should be placed on top />f the cinders 
and should slope to the center, so that as 
the ice melts it will incline toward the 
center instead of against the walls. The 
walls should be well supported and the 
roof waterproof, because water leaking 
in will keep the sawdust wet and increase 
the shrinkage. 
The cakes of ice should be cut in even 
sizes, so that they will fit closely and 
exclude air space. F. e. w. 
Feeding Freshening Heifer and Horse 
I have a heifer which will drop a calf 
next Julv. Are the following feeds 
enough to keep the heifer in good shape? 
Plenty of well-cured cornstalks, field corn, 
sweet corn, mangels, carrots and some 
good hav. If these are not sufficient 
I would ‘like to know what extra feed I 
would need to get. and how much. The 
heifer is strong and healthy. Can we 
feed a horse on the same feed? J. b. F. 
New York. 
I am afraid that a good growing ration 
cannot be made up from the feeds men¬ 
tioned. Growing cattle, from 12 to IS 
months old. should have about 1 < lbs. or 
dry matter in their food per day. and 
this drv matter should contain about 1% 
lbs. of' protein and 10 lbs. of carbohy¬ 
drates and fat. If the heifer is very 
hear tv, she might eat the following: 
Dry 
matter. 
10 lbs. stalks -0.00 
0 lbs. hay . 7.83 
20 lbs. mangels ... 1.80 
5 lbs. carrots •.. .55 
Garbo. 
Protein, and fat. 
.17 3.44 
• .25 4.10 
.22 1.12 
.04 .41 
44 lbs. 
10.18 .08 0.10 
Here we have 10.18 lbs. of dry matter, 
which is nearly enough, but only .08 of a 
lb. of protein, when we ought to have 1% 
lbs. We also have 0.10 lbs. of carbohy¬ 
drates and fat. which is nearly enough. 
So you see the thing we want is some¬ 
thing containing .80 of a lb. of protein 
and as little fat as may be. _ Oilmeal 
comes the nearest to our requirements, 
but it is not practical to feed oilmeal 
clear. A pound of oilmeal contains about 
about .30 of a lb. of protein, and 1 lb. of 
bran .12. If we feed 2 lbs. of each, we 
shall have .84. which will bring up our 
ration about right. 
I would cut up the mangels and car¬ 
rots and feed the grain on them. Their 
chief good i« to loosen the bowels and 
help tq» digest the other food. So regul- 
late the amount of them by the condition 
of the heifer's digestive tract. If she 
gets too loose, feed less of the roots. The 
grain ration will add considerably to the 
cost of wintering the heifer, and if she 
does not make a good one, she will not 
be worth her cost when she comes in milk. 
The dairy business its a small-paying one 
ac best, and only the best cows are profit¬ 
able to raise. 
If the horse is used but little, he should 
do well on hay and some stalks, with 
from four to six quarts of oats a day. and 
a few carrots. No set rule can be made 
for feeding any animal. Some are “easy 
keepers” and some are the reverse. Watch 
the animals, and see that they do not get 
Champion Pen of Duroc-Jerscy Barrows at the International. From Oklahoma 
Agricultural College 
noticed so readily as on the table. Good 
creamery butter kept in a clean, cool 
refrigerator should keep much longer than 
a month, but where a small amount is 
used it is better to purchase in smaller 
lots, even though it may cost a few cents 
a pound, because it requires less ice to 
keep it cool and you are more sure of 
fresh butter. F. E. W. 
Ration for Brood Sows 
1. Will you give a balanced ration for 
sows due to farrow in April or May, be¬ 
fore and after farrowing, with and with¬ 
out skim-milk? I have good second-crop 
clover hay and small potatoes. 2. I also 
want a ration for cows and heifers, grades, 
before and after freshening, due to freshen 
in February and March. I have a small 
amount of oats and plenty of fodder, oat 
and wheat straw, pea hay, corn fodder, 
and good early-cut Timothy and clover 
mixture. Ir - <'. b. 
Little Valley, X. Y. 
1. Sows before and after farrowing 
should receive the following rations, 
and the beet pulp will well pay for itself. 
You can feed your roughage as best suits 
your convenience, but there is very little 
feeding value to oat and wheat straw. 
j. J. B. 
Tainted Milk 
We have seven milking cows, and hav¬ 
ing no market for the milk, we give our 
full attention to butter-making. I always 
had good luck with the butter until the 
last two churnings; then the butter tasted 
and smelled very strong. We feed, as a 
rule, cornmeal, bran and ground oats in 
equal proportions, also corn and hay, 
but the past few weeks we have added 
gluten to the other feed. Could the glu¬ 
ten have made the butter strong? Are 
we feeding properly to obtain the best 
butter-making results? c. w. w, 
Xarrowsburg. N. Y. 
Feeds such as cabbage, turnips and 
garlic often cause strong butter, but glu¬ 
ten should not taint milk or butter. Your 
trouble probably comes from odors taken 
in by the milk in the stable, or in the 
Champion Pen of Chester White Barrows at International Stock Show. From 
Iowa Agricultural College 
without skim-milk: 30 lbs. ground oats, 
30 lbs. middlings, 30 lbs. cornmeal, 5 lbs. 
oilmeal. 5 lbs. tankage. The oilmeal can 
be gradually decreased and the tankage 
increased up to 10 lbs. With skim-milk 
the oilmeal may be omitted. Potatoes 
should be cooked and may be fed to the 
exteut of one-tenth of the daily ration. 
Your clover hay should be fed in a rack in 
the yard, and in amounts that the sows 
will be able to clean up in an hour. 
Care should be taken not to overfeed 
after farrowing. 
2. Your young stock and dry cows 
should receive enough of the following 
ration to keep them eteadily gaining in 
room where you ripen your cream. Clean 
off the cows’* udders before milking, as it 
is possible that some organism has gotten 
into the milk in that way. Do not allow 
the milk to remain in the barn after it 
is milked. Keep the cream away from 
any foods that may be cooking in the 
kitchen, such as onions or cabbage. Be 
sure that your utensils are thoroughly 
sterilized each day. The following ration 
is suggested, however, in place of the one 
you are now feeding, and should be fed 
at the rate of 1 lb. of grain to 3 pte. of 
milk: 200 lbs. ground oats. 100 lbs. 
wheat bran, 200 lbs. cornmeal, 300 lbs. 
gluten, 200 U>& oilmeal, and o lbs. of 
dried beet pulp soaked and fed to each 
cow daily. Feed one-half the wet pulp 
morning and night. You need more suc¬ 
culence in your ration. J. J. B. 
Feeding Musty Oats 
How can I treat musty oats so I can 
feed them to my horse svith safety? 
Dundee, N. Y. G. w. M. 
Y'ou should not feed musty oats to any 
animal. They are liable to cause colic, 
due to tlm mold organism on the grain. 
Boiling will kill the mold, but will injure 
the nutritive value of the grain, and is 
impractical. Even then I would hesitate 
to feed these oats to horses. J. J. b. 
Butchering Goat 
I have a goat I wish to slaughter. 
What i« the best method of doing same? 
Also, can the meat be salted in a brine 
or otherwise so that it will not spoil? 
As we are a small family, we would not 
consume all of the meat before it spoiled 
in the fresh state. I would like to tan 
the skin with hair o'n to make into some 
useful garment, goat being of the Angora 
type. Can you inform me how to tan the 
skin, also rabbit skins, which I have, 
and would like to tan them. H. D. H. 
Lackawanna, N. Y. 
To kill and dress goat, proceed in same 
manner as you would with lamb or sheep. 
That is. cut throat and hang up by hind 
legs to bleed. Cut skin on inside of legs 
from hoof to base of tail, and from tail 
down belly to throat. The skin is re¬ 
moved by taking hold of edge and pushing 
it away from body. After this is done, 
open the abdomen, being careful not to 
cut entrails. Remove these with heart, 
lungs and windpipe and leave to cool. 
The meat can be corned the same as beef, 
but at this season should keep fresh until 
you use it. Keep your goat in small, clean 
pen for two weeks before killing, and you 
will find the meat more tender than if 
the goat is allowed much exercise. 
Mr. Ormsbee has explained fully how 
to tan hides of deer. etc.; but I am of 
the opinion that you will be better pleased 
if you send the skin to a professional 
tanner. mixard g. smith. 
Coming Farmers’ Meetings 
January 1—Holstein-Friesian Associa¬ 
tion of America, Syracuse, N. Y. 
January 4-7—Vermont State Poultry 
Show. B. P. Greene, secretarv, St. Al¬ 
bans. Vt. 
January 3-10—Lancaster, O., Poultrv 
Show. 
January 5-9—Cincinnati, O., Poultry 
Show. 
January 9-14—Cleveland, O., Poultry 
Show. 
January 10-13—National Pigeon Show, 
Indianapolis. Ind. 
January 10-14—Farmers’ Week and 
Apple Show. Purdue University, Lafay- % 
ette. Ind. 
January 10-15—Newark, O., Poultrv 
Show. 
January 11—New Y'ork Holstein-Frie- 
sian Association, annual meeting. Roch¬ 
ester. N. Y. 
January 11—National Grape Growers’ 
Convention, Ilollenden Hotel. Cleve¬ 
land. O. 
January 11-12—Certified Milk Pro¬ 
ducers’ Association. Ansonia Hotel. New 
York City. 
January 12-14—New York State Hor¬ 
ticultural Society and Apple Show. 
Rochester, N. Y\ 
January 17-22—Farmers’ Week. West 
Virginia University. Morgantown, W. Va. 
January 17-27—West Virginia Farm 
Bureau Federation. Morgantown. W. Va. 
January 20—New York State Agricul¬ 
tural Society. Albany. 
January 20-24—Madison Square Gar¬ 
den Poultry Show, New York. N. Y\ 
January 21-26—Connecticut Agricul¬ 
tural and Industrial Exposition. Hart¬ 
ford. 
January 22-20 — National Western 
Stock Show, Denver, Col. 
January 31-February 4 — Farmers’ 
Week. Ohio State University, Columbus, 
O. 
January 31-February 4 — Farmers’ 
Week and Potato Show. Michigan Agri¬ 
cultural College. Lansing. Mich. 
February 1-2—Ohio State Horticul¬ 
tural Society. Columbus, O. 
February 1-4—New York State Grange, 
Utica, N. Y. 
February 1-3 — Ohio Farm Bureau 
Federation. Columbus. O. 
February 7-12—Sixth Annual National 
Tractor Show. Columbus, O. 
February 14-18—Farmers’ Week, New 
Y'ork State College of Agriculture. Ithaca, 
N. Y. 
January 3-February 25—Short courses 
in Agriculture. Home Economies, Ice 
Cream Making. New Y'ork State School 
of Agriculture, Cobleskill, N. Y. 
Coming Live Stock Sales 
January 12-13—Ilolsteins. New York 
Holstein-Friesian Association. Rochester. 
January 28—Ilolsteins. Pennsylvania 
State Sale. Harrisburg. Pa. 
March 29-30—Ilolsteins. Watertown 
Holstein Sales Co.. Watertown. Wis. F. 
Darcev. secretary. 
May 9—Ilolsteins. Brown County 
Holstein Breeders' Sale at De Pere, M is. 
May 17—Ilolsteins. Wisconsin Hol¬ 
stein Breeders’ Sale, M est Allis, M is. 
