1214 
October 8, 1921 
Hh RURAL NEW-YORKER 
m 
y/j ] 
Animal 
Tonic 
s 
Look for the Red 
Yellow and White Package 
It’s been a hard Summer for Horses, Cattle, Hogs 
and Sheep. Here’s a Tonic that will whip your stock 
into fine condition and keep them feeling fit and right 
over the Winter. An experience of 70 years in making 
animal Remedies a money-back guarantee that if Barker 
Products don’t make good, we will and a bigger quantity 
and a better quality at a smaller price these are our claims for 
your trade. 
Barker’s Animal Tonic in Packages, Pails, Bags 
60c to $7.00 
Give this wonderful Tonic a try-out see if, in a short time, 
you don’t see a big difference in your stock. 
Barker’s Special Poultry Remedy 
Just the thing for your poultry in the Fall—tones them up 
in the moulting season. From a 20c package to a 
$10.00 bag. 
All Barker Products for Sale and 
Recommended by 
Drug, Grocery and General 
Stores 
Prepared and Guaranteed by 
Barker, Moore and Mein 
Medicine Company 
PHILADELPHIA, PA. 
Makers of the famous BARKER Horse 
and Cattle Powder 
t\ 
United Profit Sharing Coupons in Each 
Package 
. 
% ^ 
*•■.. 
Army Auction Bargains 
Cal30 '06ci., 53.50per C Armyhrsack . 15np 
Bk. osGer. Mauser 1.00 A. gun slings .30 
White uniform . . 2.50 Can. kpsack .75 “ 
Cal. 32 altered rifle 7.77 0. D. poncho LOO 
U. S. Steel stamping set, letters and figures, 
about 1-8 inch mailed for ONE DOLLAR. 
, 15 acres army goods, illustrated cyclo- 
, pedla reference catalog—400 pages—issue 1920 
mailed 60c. Est. 1866. New Circular, lOc. 
Francis Bannerman Sons, 501 Broadway, New York 
K'i 
America’s 
Pioneer 
De* Medicines 
BOOK ON 
DOG DISEASES 
And How to Feed 
3toll«4 fre* t« any address By 
the Author 
H. CLAY CLOVER CO., Inc., 
118 West 31st Street. New York 
T HOUSANDS of new books are printed each year. 
Some are good and others worthless. Some hooks 
seem to be written for the sole purpose of helping 
the reader pass a few idle hours, while others are so dull 
and dry it is an effort to read them. 
HOPE FARM NOTES 
99 
is 
an unusual book 
It contains more than 25 stories of farm life which will 
hold your interest from start to finish. The author knows 
both the dark and bright sides of farm life, and thousands 
of country people have found pleasure, inspiration and 
encouragement from these stories.. 
Every member of your family will enjoy this book and 
.it ought to be in every farm home. The price is only 
$1.50, postpaid. 
RURAL NEW-YORKER, 333 West 30th St., New York 
Gentlemen—Enclosed find remittance of $ 1.50 for which send me 
postpaid a copy of “Hope Farm Notes.” 
Name. 
Town. 
State. 
Live Stock and Dairy 
.Ii. F, D. or Street No. 
Raising Beef in the East 
There appeared in The It. N.-Y. re¬ 
cently a small article dwelling on the fac¬ 
tors to be met in raising beef profitably 
in the Eastern States. The main difficul¬ 
ty pointed out was in overcoming the 
competition of the large packing com¬ 
panies. which now practically control the 
trade of the United States. In this con¬ 
nection it is possible that the results of 
some practical experience may he enlight¬ 
ening to those who are considering seri¬ 
ously raising beef. 
Several years ago it was the practice 
on the College Farm at New Brunswick, 
N. ,T., to kill a heifer or old cow for beef 
during the Winter when it was certain 
the meat would keep well. The work had 
no commercial significance, but it did 
point out one thing. Beef animals that 
are raised on the Alfalfa and forage 
crops of the East furnish a meat that is 
more succulent and tasty than can be se¬ 
emed from the ordinary butcher shop 
selling packer products. 
Beef from the animals killed on the 
College Farm was given to several fam¬ 
ilies living in New Brunswick. The re¬ 
sult was that an intensive demand for 
more arose. The reason for it was that 
tin meat was infinitely finer in quality 
than that of the packing companies. The 
significant thing is that farmers raising 
beef in I lie East have in this fact some¬ 
thing that will overcome packer eompe- 
tion in selling their beef. They can 
arouse a satisfying demand because of the 
quality <»f their product. The experience 
gained in killing animals for beef at the 
College Farm did not mean much until ; t 
was strengthened by the experiences of a 
commercial beef raiser who has been feed¬ 
ing beef on bis New York State farm for 
the past, five years with considerable suc¬ 
cess. 
Solomon Wheeler of Amber. N. Y.. 
took up feeding beef for market five years 
ago because it was impossible for him to 
secure labor to run his Holstein dairy, 
to cope with the increasing cost of food¬ 
stuffs. and because increasing age made 
it necessary for him to seek a type of 
farming that required less constant atten¬ 
tion. Mr. Wheeler went to the Buffalo 
stockyards and secured 05 bead of beef 
calves for the first trial. They were of 
no special breed, and of a type that was" 
not especially suited to bring profits on a 
new venture. Mr. Wheeler kept them in 
bis pasture, however, and fattened them 
from the products of his farm, using Al¬ 
falfa in the main. 
Tu the Fall Mr. Wheeler made arrange¬ 
ments with a butcher at Camillus to buy 
bis stock. The animals were killed off 
as the butcher needed them. The beef 
they furnished proved, as in the case at 
the College Farm, to be more tasty and 
succulent than packer beef, and the 
butcher found that selling it increased Ills 
trade satisfyingly. At the same time Mr. 
Wheeler made a profit from bis farm and 
was relieved of the arduous labor of car¬ 
ing for a large dairy herd. In the next 
Spring Mr. Wheeler bought a bunch >f 
yearling Ilorofords. They proved easier 
to fatten and showed more profits. The 
original venture was started in 1015. and 
has been continued since. Mr. Wheeler 
claims that lie is making satisfactory 
profit from the only beef farm in Onon¬ 
daga County. 
From the experiences of these two 
farms it seems that the main question of 
the Eastern farmer projecting the feeding 
of beef should ask himself is, can I sell 
my beef profitably? It seems that com¬ 
petition of the big packers can be over¬ 
come if the beef can be slaughtered so 
; that it is consumed when fresh. The 
| main trouble with packer beef is that it is 
all storage stock. The main problem 
seems to be for the farmer who is raising 
beef to make a direct connection with a 
nearby butcher and build up a demand 
in this way. The butcher r arely wants to 
get meat that. v ill increase his trade, and 
even the smallest butcher uses about 15 
beeves per month. If the meat he sells 
is superior in quality there is little ques¬ 
tion about the consumer demand. 
New York. roiskrt l. voouiik.es. 
Scalding a Hog 
Will you tell how to insure a good scald 
in hog killing? Also how is tin* hair 
singed off by some foreigners? w. e. r. 
Suffera, S'. Y. 
To scald hogs on the farm use a large 
barrel, firmly braced against, a table, or 
for extra large hogs a large vat or tank 
in which a rope or chain can be laid for 
use in turning the animal while scalding. 
M hen the barrel is used if should be half 
filled with water that has been heated to 
a temperature of 185° to 100° F. In 
cold weather the water will cool consid¬ 
erably in being transferrd to the barrel, 
so that it should be heated to the boiling 
point. To the hot water add some alkali, 
such as soft soap, concentrated lye or 
teachings from hardwood ashes. This 
alkali loosens the scurf and hair. Place 
a hook or piece of rope through the lower 
jaw of the hog and, standing on the 
table, slide the hindquarters of tin* hog 
into the barrel. Keep the body moving 
in the water for a short, while, then pull 
it out upon the table and test the scald by 
twisting the hair on the legs with your 
hands. If the hair twists off easily, re¬ 
move the hair from the entire scalded 
portion of the hog with the scraper. 
Then place the hooks in the hind legs and 
scald and scrape the front half of the 
hog. 
The mehod employed by foreigners in 
certain sections referred to is evidently 
the one practiced by Bohemian settler's 
in certain sections of New York State, 
and consists simply in burning off the 
hair by building a lire of straw about the 
hog and turning the hog and replenishing 
the fire as necessary. This is more easily 
done if the hog is hung up first by one 
end and then the other and the fire built 
underneath. K. j. s. 
Ropy Cream 
T have a Jersey cow just freshened, 
and the cream, as soon as it begins to 
sour, becomes ropy, until it is thoroughly 
clabbered. Gan you tell me the reason? 
ii. w. 
The condition you mention is almost 
invariably due to bacteria in the milk 
utensils. The source of this may be im¬ 
pure drinking water or wash water, or 
dust in the stable or some place where 
the milk is handled or set. Cows may 
not be to blame, but as there is a possi¬ 
bility that milk from one unsound quarter 
of one cow is contaminating all the milk 
with which it is mixed, it would be well 
t<» set a sample of milk from each quarter 
o? each cow in a separate sterilized con¬ 
tainer to determine if any sample be¬ 
comes ropy, or if all samples aiy simi¬ 
larly affected on standing. You will, of 
course, first carefully examine the milk 
from each quarter at milking time by 
stripping a little from each quarter into 
tin* hand to be looked at. smelled, and if 
apparently sound, tasted. Milk of tlm 
affected animal, if one is found, should 
then be discarded. If the cows are found 
to be sound samples of milk should again 
be sot in separate sterilized containers, 
and into each should be put a little of 
some possibly contaminating substance,, 
such as wash water, drinking water or 
dust from the udder or from places in 
which the milk is handled. Tu this way 
it may be possible to locate and remove 
the source of the bacteria. With the 
cause of the trouble removed there should 
be no further trouble with ropy milk or 
cream. .r. w. it. 
Long Worms of Horses 
Will you fell me bow to rid horses of 
white worms? I want to give the remedy 
in feed. Can I work the horses when I 
give it to them? m. o. 
Your horse may be worked while re¬ 
ceiving treatment for worms. When a 
horse is badly infested with worms if is 
well to withhold feed for 12 hours or so, 
and then give slowly and carefully from 
a bottle, by way of the mouth, one ounce 
of pure turpentine shaken up in one pint 
of raw linseed oil. When that lias oper¬ 
ated mix in the dampened feed night and 
morning for a week one tablespoonful of 
a mixture of two parts of table salt and 
one part each of dried sulphate of iron 
(powdered copperas) and flowers of sul¬ 
phur. Then stop for 10 days, when the 
medicine should be given as before for 
another week. Do not give iron to a mare 
in foal. Colts may be given the same 
medicine in doses proportionate to their 
ago and size. Feed crushed or whole oats 
and one-ninth part of wheat bran, by 
weight. Of this allow one pound for 
every 100 pounds of body weight, in three 
feeds, as a day’s ration. The larger por¬ 
tion of it should be fed at noon. aud a 
slight increase may be made in the 
amount when the horse has to work hard. 
Feed a like amount of hay. If a horse 
cannot grind feed properly have his teeth 
put in order by a veterinarian. Do not 
feed ground feed unless the teeth cannot 
be properly adjusted. 
Mother: “You mustn’t ask so many 
foolish questions. Gwendolyn. Mother 
didn’t do it when she was a little girl." 
Gwendolyn: “1 guess that’s why there 
are so many things you can’t tell us about 
now.” Life. 
