254 
SW RURAL NEW.YORKER 
Live Stock and Dairy 
Value of Shredded Fodder 
What is the value per tou of shredded 
fodder? A friend of mine has a great 
deal of corn and, as he wishes to sell 
the shredded fodder and keep the corn, 
he is anxious to know what would be 
fair price to ask per ton for this rough- 
age? J - G - 
Paterson, N. J. 
Corn fodder for feeding purposes is 
worth about one-third the value of mar¬ 
ket hay. Cow hay is now selling from 
$25 to $30 a ton. You ought to get $10 a 
ton for shredded stover. 
Ration for Holsteins 
Would you give me a balanced ration 
for a herd of Holsteins (30 cows)? I 
can get Alfalfa hay, bran, gluten and 
dairy feed. D> M - 
New York. 
For your dairy cows, where you have 
Alfalfa hay, the following ration should 
be fed: 300 lbs. cornmeal or 400 lbs. corn 
and cob meal, 200 lbs. bran, 200 lbs. 
ground oats, 200 lbs. gluten, 100 lbs. oil- 
meal. This ration should be fed at the 
rate of 1 lb. of grain to each 3% lbs. of 
milk. In addition it would be advisable 
to feed beet pulp. Feed 3 lbs. daily, 
soaked at least 12 hours before feeding. 
This will furnish your herd succulence, 
and will materially increase your produc¬ 
tion. I think. J. w. B. 
Milk Records 
Will you give me the record of the 
five chief dairy breeds in pounds of milk 
produced and the butter test, respective¬ 
ly? T. v. P. 
* Fish’s Eddy, N. Y. 
The record cows of the breeds are con¬ 
stantly changing. The record Guernsey 
cow is now Countess Prue, with 1,103.28 
lbs. of fat and 18.026.9 lbs. milk. 
The Holstein record now goes to Pon¬ 
tiac Segis Prospect, with 37,500 lbs. milk 
for a milk record : Duchess Skylark Orms- 
by with 1,500 lbs. of butter holds the but¬ 
ter record. 
Garciaugh May Mischief, with 25,329 
lbs. milk and 894.91 lbs. fat; Lilly of \\ il- 
lowmoor. with 22.590 lbs. milk and 
955.50 lbs. fat. hold the Ayrshire records 
for milk and butter. 
College Bravura. 2d, with 19.460 lbs. 
milk and 79816 lbs. fat, holds the Brown 
Swiss record. 
Plain Mary, with 15.255.9 lbs. milk and 
1.040.07 lbs. fat, holds the Jersey record. 
broken. There was a shortage of labor, 
and labor became proportionately arro¬ 
gant and inefficient, manufacturers real¬ 
ized a shortage of materials, and we no¬ 
tice indifference in quality and service, 
also price. The facts are that we have 
all got to get back to a basis of service, 
a situation, as it were, where everyone, is 
anxious to give service and satisfaction 
and to excel in their own particular line; 
and. to my notion, this is eminently true 
of butter-making and its allied interests. 
Indiana. turley j. burton. 
A Few Dairy Notes 
The new Dairymen’s League president 
is starting out well. The New York 
dailies published a scarecrow announce¬ 
ment from the big distributors denounc¬ 
ing the pooling plan and claiming milk 
would double in price with the farmer 
competing in the retail field. This he 
promptly refuted, and promised the con¬ 
sumer a better and cheaper article, and 
the producer a better price. Today the 
farmer furnishes the capital and equip¬ 
ment to deliver his milk to the handler 
for 33 per cent of the consumer's dollar; 
the handler takes the balance 
On my way to the village, two miles 
distant, straight out, are five dairy farmsj 
including my own. Their capacity is 25 
cans of milk a day. Only one of the 
five produces market milk. He delivers 
two cans a day; the others none. We 
don’t buy oleo, eithei*. 
On January 15 I made my last contri¬ 
bution to the Dairymen’s League one- 
cent-a-hundred fund. On a total output 
of 269.300 lbs. for the last three years 
we have contributed $20.93 as our mite. 
What are the total receipt* from this 
source monthly and yearly? I hope our 
new president will give these figures out 
to the dairy papers. 
Report today says the producer will 
accept a cut in price of 60 cents a hun¬ 
dred pounds for February. It had to 
come; the law of supply and demand, 
unhampered, is supreme. Not likely the 
distributor will reduce his price to the 
consumer, as this is the season of ice 
harvesting, and the public might as well 
pay the bill. The farmer, however, will 
have to pay his ice bill from smaller 
earnings. His overhead, aside from this 
item, will remain practically the same 
as in January. Such is life. 
A mortal sat on the Capitol steps at 
Albany, shorn to his last nickel, but ex¬ 
pectant. Along came the good Samari¬ 
tan and accosted him thus: “Why do 
you stop here?” “I seek an occupation,” 
said the mortal. “What do you prefer?” 
asked the good Samaritan. “Dairy farm¬ 
ing.” “It shall be yours,” replied the 
good Samaritan. “Here is a farm of 20- 
cow capacity. The equipment will cost 
$5,000. bearing an interest charge of $25 
monthly. Hay grows on the farm, and 
does not figure in the Warren formula; 
we will throw that in with the equip¬ 
ment. Your feed bill will amount to 
February 12, 1921' 
$175; your hired man will cost you $75; 
incidentals, $15; 10,000 lbs. milk testing 
3.6 will yield $288; your overhead for the 
month will foot up to $290. Having pro¬ 
vided for your hired man and contributed 
to the bank account of the milk dis¬ 
tributor. you will now be obliged to take 
up a profitable side line to support your 
family.” Having thus spoken, the good 
Samaritan went his way. 
GEORGE E. HOWELL. 
The Alderny Cattle 
What are Alderney cattle? Where do 
they come from, and are they a distinct 
breed ? J. s. 
The application of the tei*m “Alderney” 
undoubtedly occurred when the sailing 
vessels were the only means of communi¬ 
cation with the Channel Islands, and 
Alderney was the last port touched, and 
again at that time the islands were termed 
“Alderney Islands.” As soon as there 
were separate registers established, and 
strict rules regarding importation of cat¬ 
tle to the islands made, then the terms 
Jersey and Guernsey were particularly 
applied. Alderney is a part of the Parish 
of Guernsey, and her cattle are registered 
in the Alderney Branch of the Guernsey 
Herd Book, and in all respects are Guern¬ 
seys. It is true that they are lighter in 
weight and a little more slender in make¬ 
up than the cattle on Guernsey. We had 
several of them imported to this country 
among the earlier Guernseys imported, 
and within the last few years quite a 
number of head from Alderney have beeu 
imported direct. \vm. H. caldwell. 
Too Much Poor Butter 
It seems that some of your correspond¬ 
ents are becoming concerned about the 
invasion of substitutes for butter. There 
is nothing unusual about the tendency to 
use these substitutes. The farmer, along 
with all the rest of mankind, follows the 
lines of least resistance until he observes 
the sign of danger. Some of your corre¬ 
spondents show the pacifist attitude with 
reference to a possible remedy by appeal¬ 
ing to the patriotism and altruism of the 
dairymen. Such a remedy will never 
amount to anything, and especially in its 
present threadbare condition. A success¬ 
ful doctor realizes the importance of cor¬ 
rect diagnosis before he tries to treat a 
patient, and diagnosis is no less impor¬ 
tant in this matter. The writer was a but¬ 
ter-maker in the day when the factory 
operator of a butter factory felt that it. 
M as not only his right but his duty to re- 
iect milk that was sour or otherwise not 
right. He was also told that to make 
satisfactory butter the cream should be 
maintained at a predetermined tempera¬ 
ture during the ripening process, and that 
there were two stages of the ripening pro¬ 
cess when it might be churned to get the 
best results. Now if there was any real 
truth in such instructions, then the pres¬ 
ent methods of handling the product will 
finally stop everybody from using butter 
unless they continue to use it because 
they love the cow, for they can no longer 
love the butter. 
It takes something stronger than pa¬ 
triotism to make people use an article 
that is as badly handled as our modern 
factory butter. ' There are a number of 
cream-gathering companies in our midst, 
and the conditions under which the ma¬ 
terial is gathered, and the condition in 
which it is bound to reach its destina¬ 
tion are almost too awful to be spoken 
of in polite society. Frequently in mid¬ 
summer cream is held from week end to 
week end before its delivery, > with the 
very crudest arrangements for its preser¬ 
vation ; then it is allowed to sit around 
the gathering station until some conven¬ 
ient time for shipment, then it sits on 
the depot platform in the 'boiling hot sun. 
and just why it does not blow up and 
wreck the train has not yet been deter¬ 
mined. Now shortly prior to the war. 
and more during and since the war. 
habits were formed that have to be 
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| P lans - I am thinking of |SVoDELING ? a bar “ 
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