154 
The RURAL NEW-YORKER 
Live Stock and Dairy 
Why I Like the Guernsey Best 
First, perhaps is because I have always 
lived with them. My father owned the 
first registered Guernsey bull in this 
neighborhood. That was 34 or more years 
ago. lie was a beauty, and my father 
was proud of him. T remember his say¬ 
ing to me: "Boy, some day the Guernsey 
will be the leading dairy cow of this coun¬ 
try.” It looks as if that time had come, 
when a two-months-old bull sells for $25.- 
000. and the record they have for cream 
and butter. 
I like them because they are good size, 
have yellow skin, gentle and quiet in the 
stable and out. have good-sized udders, 
hind teats long enough to get hold of and 
milk out without stripping all day. Any¬ 
one used to milking knows what that 
means. I like them because their cream 
and butter is yellow as gold, needs no 
coloring Winter and stands up well in 
Summer. I like them because they are 
the most beautiful animals of any breed 
to look upon, and I love them because 
they have brought me many a gold dollar. 
Other breeds have their friends: that is 
as it should be. It is merely a matter of 
choice. Give any breed plenty of feed, 
good care, and they will pay their owner 
well. 
I have told in a simple way and in as 
few words as possible why I like the 
Guernsey beet. Dairying in this part of 
the State is generally profitable. Most 
of the milk in this section is shipped to 
Rochester, N. Y., and bringing at the 
present time $3.50 per hundred. It has 
brought as high as $4.20 in the last few 
years. GARDNER M. SMITH. 
Ontario Co.. X. Y. 
Mammitis 
I have a Jersey cow about eight years 
old. Have had her five years, and she 
has never been sick. Three nights ago 
she seemed to be all right. Next morning 
the left hind quarter of her udder was 
swollen. Morning milking soured shortly 
after. At night she gave very little milk 
out of that, quarter, and it was thick. 
Next morning front quarter was swollen. 
She now only gives less than a pint. The 
milk from affected side has a yellowish 
color. Other side is all right, but no 
milk. She seems to be in pain and will 
not eat. When in good condition she 
gave 10 quarts a day. I gave her one- 
half pound Epsom salts one day, next day 
quart linseed oil. B. b. 
New Jersey. 
The cow has had a severe attack of 
mammitis (garget) caused by invasion of 
the udder by the pus germ streptococcus. 
We fear that the condition of the udder 
is now hopeless, and under the circum¬ 
stances it would be best to dry off the 
milk secretion in the other quarters and 
fit her for the butcher. At the outset of 
attack the udder should have been stripped 
clean every two hours and at these times 
bathed with hot water for 15 minutes. 
In addition it would have been well to 
have rubbed in the following lotion twice 
daily : One dram each of pure turpentine 
and fluid extracts of poke root and bella¬ 
donna and eight drams of melted lard or 
sweet oil. It was right to give the salts, 
but that should have been followed by a 
half ounce dose each of powdered salt¬ 
peter and poke root twice daily in soft 
feed or in water as a drench. You might 
give that treatment now if you care to 
treat the case. The milk is unfit for use. 
Feeding a Foal 
T have a colt ?A/> months old. How 
old should it be when weaned? How j 
much grain should I feed it? It eats with 
the dam, but I do not think it gets enough 
as the mare eats fast, not giving the colt 
very long time to eat. Would it be better 
to feed colt by itself? I am feeding dam 
wheat bran and ground oats. Is this a 
good ration for mare with colt, or should 
I add oilmeal? J. T. I.. 
New York. 
The foal should not be weaned before 
it is five or six months old and has lea rued 
to live on crushed oats, wheat bran and 
good clover or mixed clover and Timothy 
hay. Place the feed for the foal in a box 
where it cannot be taken by the mare, and 
allow it to help itself at will. Oilmeal 
need not be added. The mare should have 
whole oats, bran and ear corn in addition 
to sound hay. bright oat straw, corn 
stover and carrots, or a little sound silage 
as succulence. Have the mare’s teeth at¬ 
tended to if she does not perfectly chew 
whole oats. Allow the foal access to pure 
drinking water at all times, and also to 
rock salt. 
Meat Inspector at Public Market 
There have been notes in The R. N.-Y. 
about the public markets at Endicott and 
Johnson City. N. Y. I understand that 
meats are sold on these markets. Both 
towns are rather close to the Pennsyl¬ 
vania line, and farmers from that State 
come to these markets. That means in¬ 
terstate trade, and Federal inspection of 
meat. TIow is that worked out on such 
shipments? s. J. 
I have never met with any Federal 
meat inspectors taking dressed meat from 
Pennsylvania into New York State. The 
meat is never inspected at my place, but 
is always inspected in Binghamton or on 
Johnson City market. They have a man 
fin the market for inspecting the meat. 
I suppose he is a New York State in¬ 
spector, and I have yet to see any poor 
meat that got past him and was sold on 
the market. 
The meat that is brought into the 
Johnson City market is usually very nice, 
but some of the farmers make awful work 
of cutting it up to sell. The meat to pass 
inspection on the Johnson City market 
must have the lungs attached to one of 
the forward quarters by natural growth; 
I mean by this that the lungs are not 
entirely cut out. This shows that dif¬ 
ferent lungs have not 'been substituted. 
The inspector also looks at the heart and 
liver as well as the meat. If it passes, 
the meat inspector then stamps it. 
F. C. WIIXSOX. 
Breeds for Draft Oxen 
Will you recommend the best breed of 
cattle to use in the production of oxen 
for draft purposes? These animals will 
be used under the ordinary Maine condi¬ 
tions, as I am expecting to move there in 
the Spring. I want a draft team costing 
less to feed than horses, and strong 
enough to withstand the hardest of farm 
work, including logging in the woods in 
Winter. J. G. w. 
Devon cattle are best for this purpose. 
They are active and strong, and heavy 
enough for hard work. They have good 
horns which fit them for the yoke, and 
are perhaps the most intelligent of all 
oxen. They are beautiful in color—a 
dark red. and very uniformly marked. 
They can do all that horses can do, and 
also work in some places where horses 
cannot go. While slower than horses, 
they are very sure, cost less to feed, and 
can be sold for beef when done for work. 
Fitting the Ox Yoke 
The most striking item in the picture 
of the nice pair of oxen (frontispiece of 
January 8) is that they are wearing the 
nearest approach to a good yoke of any 
January 29, 1921 
of the pictures you have shown. An ox 
is a patient animal, and will do the best 
he can in almost any kind of a rig. You 
even showed one pair working in horse 
collars, end I have no doubt that they 
did creditable work in them. However, 
they will do their best work in a well- 
balanced yoke taking most of the draft 
from the top of the neck. Very little of 
the pull should come against the bows. 
The main object of the bows is to keep 
yoke in place ready for the pull. 
NAT L. ROWE. 
Twin and Triplet Calves 
Seeing the triplet calves in The R. 
N.-Y., I thought I would mention another 
twin and triplet case. Some years ago 
my brother requested me to buy him a 
cow at some auction sale, as lie had uot 
the time to attend sales. Accordingly I 
purchased at a nearby sale a grade Jer¬ 
sey about six years old. A week later she 
dropped a pair of calves. We fattened 
them on her and they were sold for veal. 
The next year she dropped another pair, 
one male and the other a female, i se¬ 
cured the heifer calf and raised it: she 
would not breed, so butchered her for 
beef. My brother sold tlx* cow to people 
at some distance, and the next season she 
had triplets : these all died at birth. The 
next year she again had triplets: this 
time all three lived. After that I lost 
track of her. I never related this, as I 
thought it would be classed as a big fish 
story: 10 calves in four births. ,T. w. M. 
New York. 
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