The RURAL NEW.YORKER 
251 
Mil! 
1 
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Cheap Canadian Milk 
There is a demand for a tarift' ou milk 
on the plea that Canadian farmers are 
able to )>rC<lpee market milk cheaper than 
our own dairymen can. We desire to 
know how the Canadians can do this. 
In what way do they reduce the expense? 
The first answer follows, from a promi¬ 
nent. New England dairyman: 
I doubt if there is much difference in 
the price of land in Canada and in the 
United States. Large numbers of Cana¬ 
dians have within the past few years come 
to Northern Vermont and purchased 
farms; therefore I would infer that there 
is no great difference between the price 
of land here and in Canada, else these 
Canadians would remaifl at home. 
It is probably true that labor is some¬ 
what cheaper in Canada than it is in 
this country, which would give the Cana¬ 
dian the advantage. As I have observed 
the matter, Tiowever, 1 think the differ¬ 
ence in cost of production might quite 
largely lie in the fact that French Cana¬ 
dian families are somewhat in the same 
position as our American families were 
half a century ago, with respect to the 
number of children, and with respect to 
the custom of having children remain at 
home and work on the farms. A man 
with two or three husky boys, for whose 
labor he pays but. a nominal sum, can, of 
course, produce farm products cheaper 
than can a man with no children, who 
must hire all his help at the current 
wages. It is now becoming customary, 
for about $50 a ton from factory; also 
gluten feed for about $54 a ton; bran, 
about $54. I have not much feed on hand, 
but have dried beet pulp for the rest of 
the Winter. 1 feed 400 lbs. of clover 
mixed hay, half morning and half noon 
right after feeding I feed hay. At. pres 
ent I am feeding 200 lbs. oilmeal, 50 lbs. 
bran, 75 lbs. corn meal, 50 lbs. middlings. 
I am feeding as high as 8 lbs. of this feed 
morning, and same at noon for good milk¬ 
ers. Cowes are milking as . high as 30 
quarts a day. I also feed four quarts 
beet pulp a day. mixed with feed. 
New Jersey. p. c. p. 
The ration which you are now feedi 
is rather high in protein. The following 
ration is suggested as one which you can 
make up from the feeds you have men¬ 
tioned: 200 lbs. cornmeal, 200 lbs. bran. 
200 lbs. oilmeal, 100 lbs. gluten. This 
mixture should be fed at the rate of 1 lb. 
of grain to each 3 lbs. of milk. I would 
advise you to feed 3 lbs. of beet pulp daily 
to each cow. The beet pulp should hr 
soaked, however, 12 hours before feeding. 
.r. W. B. 
Ration for Cows and Hogs; Burning 
Straw 
1. Could you balance a ration for fresh 
dairy cows, using cottonseed meal as the 
protein carrier? I can get most feeds ex¬ 
cept gluten here. I have Alfalfa hay and 
corn fodder for roughage. 2. In what 
proportion would you feed tankage, 
Yon nr/ Friends on the Farm 
and I think justly so. for our farmers to 
believe that they should receive pay for 
their own work and for that of their 
families; that is. the family is working 
for itself, and not to produce cheap food 
for the public. It seems to me that the 
placing of agriculture on a good business 
basis depends somewhat upon the pro¬ 
ducer getting a fair wage for his labor 
and that of his family. For the reason 
I have* named T think there is cause why 
milk can be produced in Canada cheaper 
than in the United Slaters. 
Feeding a Calf 
I have a Jersey calf about 10 weeks old 
which I wish to take away from the cow 
and feed. 1 will have skim-milk, and the 
following feeds: Oilmeal, ground oats, 
shipstull. cornmeal, Timothy hay, and 
could buy Alfalfa hay. Please advise mo 
how to feed the calf, which 1 desire to 
raise for a milk cow. w. s. a. 
Missouri. 
Gradually got your calf to drinking 
skim-milk. At 10 weeks of age it should 
receive about 12 lbs. daily. You should 
start, however, with a small amount. A 
good calf ration with skim-milk and Al¬ 
falfa hay is ' three parts cornmeal, two 
parts bran, two parts ground oats and 
one part oilmeal. The calf should receive 
from 2 to 3 lbs. of grain daily. J. w. b. 
Dairy Ration 
Is the following ration for cows all 
right? One quart of rye and middlings, 
one quart of corn and oats, one quart of 
gluten, one-third quart of oilmeal for each 
cow.' I have two cows and one heifer. 
The cows 1 give above ration morning and 
evening: at noon, hay and a few turnips. 
The heifer I give one quart of rye and 
middlings, one-third quart of oilmeal, 
morning ami evening, and hay at noon. 
They give about nine quarts of milk each 
now. g. m. 
New York. 
You have uot stated what kind of 
roughage you have available, but with Al¬ 
falfa or clover a ration made up as fol¬ 
lows is advised: Corn two parts, rye one 
part, middlings one part, gluten one part, 
oilmeal two parts. Feed 1 lb. of this 
mixture to each three pints of milk pro¬ 
duced by your cows. If you have mixed 
hay, use one part of corn instead of two. 
The above ration will be all right for 
your heifer. j. w. b. 
improving Dairy Ration 
Can you suggest a ration from the fol¬ 
lowing? I can get oilmeal, 30 per cent, 
ground oats, barley, hominy and corn ou 
the ear to pigs from three to live months 
<>t age t 3. I have some old straw stack, 
partly rotted down, which I wish to 
spread on corn ground. Would it be ad¬ 
visable to spread this quite thick and 
burn it over, and plow under the ashes, or 
would it be best to disk it before plow¬ 
ing 'and roll it under without binning? 
New York. p. p. 
I Considering the roughage you have 
available, a ration as follows is advised 
lor dairy cows: 200 lbs. cornmeal or 
hominy, 200 lbs. bran, 200 lbs. cottonseed 
meal ; .! lbs. beet pulp to each cow daily. 
As you have no silage, it would be well 
to soak the pulp 12 hours before feeding. 
2. As a hog ration you should use 15 
lbs. hominy, 15 lbs. barley, 30 lbs. sifted 
oats (ground oats are too bulky for young 
pigs), .,() lbs. car corn and 10 lbs. tank¬ 
age. 
3. I would advise against burning your 
straw. It Would, be better to put it in 
your barn or use it as bedding, j. w. B. 
Butter with Strong Flavor 
Is there anything I can do to restore 
butter which.has become strong in flavor? 
1 have had it laid down for a couple of 
months or so. , r w 
New York. 
When butter has been stored at home 
for several months and has a so-called 
strong flavor” it is impossible to restore 
a desirable flavor. The undesirable flavor 
may be improved a little by working the 
butter over again in the churn. The 
butter should be mixed with well-flavored 
buttermilk or sour milk, and churned for 
several revolutions of the churn. The 
buttermilk is then drawn oft’ and the but¬ 
ter washed thoroughly in at least four 
waters. It can then he removed from the 
churn and worked so ae, to remove as 
much water as possible. The churning 
with buttermilk will cover up to a good 
extent the strong flavor, and the subse¬ 
quent washings will likewise improve the 
flavor. Such procedure will make it pos¬ 
sible perhaps to use the butter and avoid 
loss, but the quality of the butter will 
have been lessened in that it will not have 
as good appearance or body as before. 
The blitter cannot be sold except at a 
very low price. This method is advo¬ 
cated merely to improve the flavor so that 
.vour butter can be used at home, and will 
not prove a total loss. j. \y. b. 
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