440 
March 12, 1921 
The RURAL NEW-YORKER 
for reducing the damage. 
White-faced Cattle in the West 
Perusing Tim It. N.-Y. I noticed an 
article b.v Mrs. Harriet Freeman. As she 
gave her location as Connecticut, it 
stirred up some of those memories that, 
have been lying dormant these many 
years when she mentioned those “good 
old days” and also spoke of the ox teams. 
No doubt she can call to mind when 
Farmer Smith or Jones used to go to mill 
or the woodlot for a load of wood and 
maneuver his oxen with the long whip¬ 
stock and lash, geeing or hawing Bright 
and Hi wdle or other cherished names. 
Our memory carries us back to those days 
when an oxcart was the proper thing 
for a farmer, there being only a few ox 
wagons, as the cart would unload .so 
easily. It was quite an art to balance 
the load so the oxen would not have to 
bear the loads on their necks. 
In those bygone days in the little farm¬ 
ing community where we lived when a 
boy, there were but two spans of horses 
owned by farmers. Most owned “single 
rigs” that took the family to church, post- 
office, grist mill, or to visit, as the case 
might be. 
When we first landed in the \\ est. you 
could sec long strings of “bull teams,’’ 
with extra trail wagons, that used to 
“haul in” our supplies, but as the iron 
horse came to the front the “bullwhacker” 
or “skinner” had to hunt other occupa¬ 
tions. 
II wasn’t all easy sledding in those 
days. We well remember an old-timer, a 
friend of ours, telling of going for the 
government after a load of freight late 
in flic season, and only by an extra price 
per hundred was he induced to make the 
trip. He got his load at the railroad and 
was on his way back when a snowstorm 
overtook him. so he camped and made 
preparations for the night, to be as com¬ 
fortable as he could. He fed out all the 
grain he had on his wagons to the cattle, 
lost them all, was tied up there himself 
for a long time, and the only thing that 
saved his neck was the provisions hi 1 had 
for the government, which he dug into. 
At another time lightning killed all the 
stock that was in the bull team but one 
bull, that was one of the wheelers: In¬ 
dians were given the carcasses, and they 
surely made a feast. 
Mrs. Freeman says it is “heart hunger” 
that prompted her to write the note. As 
the yeu have flown, no doubt many 
times she has wonder what had become of 
the progeny of those "whitefaces that 
her husband took such an interest in, and 
no doubt Mrs. Freeman also. Here is a 
picture taken a few years ago of some 
“whitefaces” we had in the corral. These 
cattle were calves just branded, and we 
thought they were such a nice bunch we 
would get them on paper. This photo¬ 
graph is considered-by cowmen as being 
better than the general average, as it 
shows the brands so plainly, a. p. now. 
Wyoming. 
Why Canadian Milk Is Cheaper 
I have no figures with which to back 
my views,- but I am confident that the 
Canadian farmer cannot produce milk any 
cheaper than the Vermont fanner if he 
reckons all the legitimate costs as such. 
Canadian farmers are selling their milk 
cheaper than we are. I am told, and this 
is hearsay only, that the price in Canada 
is about 5.3 cents per hundred lower than 
in Vermont. In my opinion there are 
three reasons why Canadian farmers are 
willing to produce cheap milk. They are 
as follows: 
1. The present international exchange 
rate, which is favorable to a Canadian 
farmer selling his product in the United 
States just as it is for the Danish farmer 
who is shipping butter into the United 
States from Demark. 
2. The large amount of family labor 
which the average French Canadian fam¬ 
ily is able to contribute and which is evi¬ 
dently not considered in making this 
price. The families are \ y large, and 
these people are willing to work very long 
hours for a small return. 
3. The relatively low standard of liv¬ 
ing with which these farmers are satis¬ 
fied, as contrasted with the higher stand¬ 
ard which the American farmer demands^ 
I am told by workers in the counties bor¬ 
dering Canada that the Freueh-Canadian 
families live largely on coffee and beans, 
and their plane of living is on the whole 
lower than that of the average American 
farmer. 
There is no question but that a very 
large and increasing amount of milk is 
crossing the border from Canada to Ver¬ 
mont and being thrown on our New Eng¬ 
land market. The New England Milk 
Producers’ Association has compiled 
rather astonishing figures on this subject. 
M. P. RASMUSSEN. 
Vermont College of Agriculture. 
Pig Destroys Chickens 
I have a boar that has acquired an ap¬ 
petite for chicken and that kills every 
chicken that gets into his pen unless 
someone happens to be in the immediate 
vicinity at the time to rescue it. He is 
a fine animal otherwise, and I do not wish 
to dispose of him. but at the same time 
cannot afford to indulge him in his chick¬ 
en appetite. Have you a cure for this? 
Lackawanna, Pa. J. C. w. 
This habit is not uncommon among 
hogs. We had a big sow that was an ex¬ 
pert at catching poultry. She would cor¬ 
ner them in her pen and jump at them 
with all the quickness of a tiger, and she 
killed more than her value in chickens. 
The best thing to do is to kill any animal 
acquiring this habit. If they are too val¬ 
uable for that there are several remedies 
One is to put 
a ring in the nose or the snout of the 
hog, and fasten a piece of shingle or light 
board to this ring, so that it hangs down 
in front of the hog’s mouth. This will 
not prevent the boar from feeding, but 
whenever he springs at a chicken the 
board will drop in front of his mouth and 
prevent his biting. Another remedy is to 
take the leg of an old boot, either rubber 
or leather, put two rings in the upper 
part, and fasten these rings to the hog’s 
ears, so that the flat boot will hang down 
over the hog’s eyes and face. That blinds 
him without doing any injury, and as he 
cannot see the chicken he can’t be sure 
of his jump and the bird will have a 
chance to escape. The most sensible way, 
however, to cure the trouble is to kill the 
hog. 
Whipping Cream Without Forming 
Butter 
A farm woman some time ago asked 
for information; she tried to make 
whipped cream, and it went into butter. 
The answer blamed temperature for this. 
Put a spoonful of sugar in cream, then 
whip fast; you will get whipped cream in¬ 
stead of butter. T. B. 
Hoboken, N. J. 
Wyoming Corral 
The temperature at which cream is 
whipped is the most important considera¬ 
tion in preventing churning. The cream 
should be chilled and kept cold until 
whipped. As the temperature approaches 
(50 degrees and above it favors churning. 
It is the common practise to add sugar 
and extract before whipping. I do not 
believe, however, that they affect the mat¬ 
ter of preventing churning. J. w. b. 
17,602 Pounds Milk; 
850.5 lbs. butter fat 
a year is the 
record of this splen¬ 
did AYRSHIRE. 
Healthy? Of course' 
You, too, can have record cows 
Even though you may not have a 
single cow in your dairy that can 
ever hope to approach the mark of 
a champion, there are nevertheless 
many opportunities in almost every 
dairy for greatly increased milk 
production. 
How? Simply by keeping an ac¬ 
curate record of every cow—and 
working to make each cow BEAT 
HER OWN RECORD. Milk records 
are great indicators of the ups and 
downs of a cow’s physical condition. 
If the milk-making organs become 
sluggish, you’ll soon learn—as others 
have—that a little prompt attention 
to health will return dollars for 
every penny spent. 
For toning up and warding off the dis¬ 
eases that attack the organs of produc¬ 
tion, nothing has yet been found so 
promptly effective as the Kow-Kare treat¬ 
ment. At slight expense-you can insure 
your cows against disease by its mod¬ 
erate use. 
The medicinal properties of Kow-Kare 
act directly on the digestive and genital 
organs, making them function normally. 
Barrenness, Abortion, Retained After¬ 
birth, Scouring, Lost Appetite, Bunches 
can be prevented—or successfully treated 
—by following the simple Kow-Kare 
home treatment. 
Convince yourself by testing Kow-Kare 
on one cow. Your feed dealer, general 
store or druggist sells it in 70c and $1.4Q 
packages. 
FREE—Our useful book on cow dis¬ 
orders, “The Home Cow Doctor.” Write 
DAIRY ASSOCIATION COMPANY, Lyndonville, Vt. 
NOTE:—The trade - 
mark name has been 
changed from KOW- 
KURE to KOW- 
KARE—a name more 
expressive of both 
the PREVENTIVE 
and CURATIVE 
qualities of the remedy 
There is not the 
slightest [change in 
formula or manu¬ 
facture. 
\ 
While-faced Calces in a 
