1412 
tfto? RURAL NEW-YORKER 
December 3, 1921 
SMITH raises 
Corn Silage and Buys 
the same Grain 
as JONES who 
raises Alfafa and Clover 
Hay for Roughage 
Do Smith and Jones 
Both Feed Correctly? 
Both Smith and Jones are Dairymen. Smith 
has a hill farm. Jones is in a fertile valley. 
Smith raises corn for ensilage. Jones grows 
alfalfa and clover hay. 
Both take milk to the same station and meet 
at the same feed store. Both buy the same kind 
of concentrates. 
Either Smith or Jones is wrong. 
For no one feed can form a balanced ration 
with both low protein ensilage and high protein 
alfalfa and clover hay. There is either waste, 
or underfeeding, or both. 
TIOGA 
1 FEED SERVICE 
would enable both Jones and Smith to feed cor¬ 
rectly, save money and get more milk. 
Smith should use Red Brand TI-O-GA Dairy 
Feed, compounded to form a balanced ration 
with- his low protein corn silage. 
Jones should use Blue Brand TI-O-GA Dairy 
Feed to balance with his high protein clover and 
alfalfa hay. 
TI-O-GA Feed Service classifies all roughage into 3 
groups and furnishes a different feed to form a balanced 
ration with each. 
Each bag of TI-O-GA Dairy Feed contains these 
roughage classifications and tells which of the 3 brands 
of TI-O-GA Dairy Feed and how much to feed each cow. 
This service is more than furnishing good feed of 
known and uniform standard. It is real service, super¬ 
vised by a nutrition expert, which no single farmer or 
group of farmers could otherwise afford. 
Nowhere else can the same service be obtained. 
Free TI-O-GA Feed Service Booklet 
It will pay you to learn more about TI-O-GA Feeds. 
Ask your local dealer, but also send today for a copy of 
our booklet explaining TI-O-GA Feed Service. 
Tioga Mill & Elevator Co. 
Waverly, N. Y. 
S 
WHITE 
BRAND 
BRAND. 
Use the TI-O-GA Dairy Feed 
which forms a balanced ration 
with your own roughage. 
The same careful service ia 
furnished through: 
EGATINE 
the feed that makes hens lay 
TI-O-GA Calf Food 
the food that 
makes calves grow 
TI-O-GA 
Fancy Recleaned Seed Oats 
Treated for Smut 
Live Stock and Dairy 
Trouble with Churning 
The last two churnings I could not get 
any butter, although we always had it 
before, though it did take two to three 
hours to get it. Can you suggest any¬ 
thing that could be the trouble? I was 
told it may be the fault of one of our 
cows. We have four of them, so I left, 
the cream first of one and then two out. 
but we churned for about two hours and 
still get whipped cream. The cream is 
sour and of right temperature. Last 
week we had it at 56. 58 and 62 degrees, 
but the butter would not come, and 
finally I gave up. I made butter last 
Winter with fine results. I take the 
cream off the sour milk and keep it in a 
crock; just now I make butter once a 
week. Sometimes lately the cream had 
a bitter tastv. What causes that? Is 
there anything I can put into my butter 
to make it hard? Mine gets soft. I 
bought butter from a neighbor which was 
very hard, and she said it was her cellar, 
but it was not like mine, and stayed bard 
in my cellar also. It crumbles when put¬ 
ting it ou bread, while mine always 
spread evenly. h. e. c. 
New York. 
Difficult churning is not uncommon at 
this time of the year. If the cows are 
well advanced in their milking period or 
if “stripper” cows are being milked, the 
fat globules are much smaller than usual, 
and hence do not churn as readily. Then, 
too. if the cows are taken off pasture and 
fed drier feeds, as in late Fall and Win¬ 
ter. the fat becomes hard in quality and 
makes churning more difficult. Difficult 
churning resulting from such conditions 
can usually be remedied by ripening the 
cream to a higher degree of acidity (sour¬ 
ness) and churning at a higher tempera¬ 
ture (58 to 62 degrees). 
Bitter taste is usually due to the ac¬ 
tion of bacteria in the cream. Such 
bacteria are undesirable, and get into the 
cream from unclean utensils or from a 
contaminated water supply. Good thor¬ 
ough scalding will usually get rid of them. 
Strainer cloths, pails, cream crocks, etc.. 
should be carefully scalded with boiling 
water whenever possible. Again, bitter 
taste may be imparted to the cream and 
butter from the feed that the cows re¬ 
ceive. Weedy hay. turnips, cabbage and 
strong-flavored feeds will impart an un¬ 
desirable flavor to the cream. 
The kind of feed also affects the hard 
and soft qualities of the butter. In this 
regard you may find the reason whv vour 
neighbor’s butter is harder. Gluten meal, 
in fact, all gluten products, produce but¬ 
ter of soft quality. Cottonseed-oil prod¬ 
ucts decrease this soft quality and make 
butter noticeably harder and more apt to 
crumble when used on bread. 
The breed of the cow affects churning 
in many cases. Jersey and Guernsey 
cream is believed to c-hurn more readily 
than Holstein cream. This is due mainly 
to the larger fat globules that exist in the 
former cream. j. v r b 
Cream Too Thin 
. Our three-year-old Guernsey cow, fresh 
in May, feeding on young clover, given 
plenty of salt and fresh water, gives 
plenty of milk and cream. We nse a 
dilution separator, and all utensils are 
kept strictly clean. The cream is churned 
twice weekly, but comes in the consist¬ 
ency of whipped cream, although of a rich 
color. The temperature seems to make 
no difference except in the length of time 
required to churn it. We use a rocker 
churn. Does the cow require some other 
element in her feed? g. h. t. 
New York. 
The difficult churning which you are 
experiencing is not due .to the fault of 
the cow or her feed. It results from a 
combination of factors in vour creaming 
and churning. In the first place, the 
dilution system of separation gives you 
a cream lower in 'fat than is obtained 
otherwise. One can rarely get cream 
heavier than 20 per cent from this 
method. Cream for best churning results 
should test between 35 and 40 per cent 
fat. To counteract this thinness of your 
cream it will be necessay for you to ripen 
it longer before churning. The fact that 
you churn twice a week would indicate 
that the cream is not highly acid (sour). 
A higher acidity in this case will give 
you better results. The kind of churn 
used is not of great importance; still, 
one wants the most efficient kind of 
equipment these days. The revolving 
barrel churn is more efficient than the 
rocker churn, because it gives you the 
greatest amount of agitation. Barrel 
churns are reasonable in price, and can 
be purchased at any complete dairy sup¬ 
ply store. To sum up the above points 
briefly to overcome difficult churning (1) 
ripen the cream to a higher degree of 
acidity (churn once a week, for in¬ 
stance) ; (2) skim thicker cream if pos¬ 
sible. and (3). churn at p fairly high 
temperature (58-62 degrees) as the 
weather gets colder. These factors arc 
most important, but a change in typ- of 
churn might well be advised J. W. i 
Lima oc«fi Fe;'?.5e 
Are green Lima bean pods injurious 
for cattle to eat? I am a farmer, and 
always threw the gx - eeu pods and some¬ 
times vines in barnyard. The master cow 
usually ate all of them. a~d I never saw 
any injurious effects, but some of my 
neighbors were surprised the cow did not 
die. f. j. 
New Jersey. 
For years our cattle have eaten Lima 
bean vines and pods with relish. We 
never had any trouble from such feeding. 
The “master cow” usually knows what is 
good—and gets it. That is what makes 
her the master. 
Dairy Profits 
How much milk or butterfat must cows 
give to pay their board and keep? My 
cows are Holsteins. F. H. B. 
Pennsylvania. 
Your question is a rather difficult one 
to answer, as ihe cost of production de¬ 
pends on several items. The valuation 
of your overhead, such as land, barns and 
equipment, mast be considered; feed, la¬ 
bor. bedding, breeding fees, delivery costs 
and the depreciation on cows and over¬ 
head must, of course, be taken into ac¬ 
count iu estimating the amount of milk 
necessary to cover all these above items. 
Farm management surveys taken at pre¬ 
war prices on feed stuffs show au average 
feed cost of $66.60: labor, $35 62; an 
overhead cost of $21.52, and a managerial 
risk of $12.37. making a total of $136.11. 
Each cow. however, was credited with 
$24.25 for calf, manure and increased 
value. With this deduction the average 
annual cost of keeping a cow on 212 farms 
was $111.86. At $2 per hundred for 
milk, a cow would necessarily have to 
produce 5.590 lbs. annually to pay costs. 
J.' W. B. 
Rabbits Kill Young 
I have three rabbits which have had 
23 young ones. I have each mother In 
a separate cage, with their young ones, 
and each mother has killed her young. 
It is their first litter. Would you tell 
me the cause of this. Or is it a custom 
of rabbits to kill their first offspring? 
Is there something to be given them to 
prevent them from killing the young? 
M. B. B. 
Young does will sometimes kill or 
neglect their first litter, but they usually 
take good care of the second. On rare 
occasions does are found that, will kill 
every litter born to them. One of the 
main reasons for a doe killing her young 
is the absence of fresh drinking water. 
While the doe is making her nest from 
hay or straw and wool plucked from her 
own breast, she becomes quite thirsty, and 
when the young are born she is feverish 
besides. While licking her young she will 
often break the tender skin and drink the 
wa tu blood to satisfy her thirst. It also 
ha opens that not enough straw is avail¬ 
able in the hutch to make a warm nest, 
and the wool alone will not suffice to keep 
the young warm, which then die from ex¬ 
posture to the cold. When a doe is due 
to have a litter, see that everything is 
kept quiet around her hutch a day or two 
before and after the arrival of the young. 
Do not disturb the nest until the young 
are three days old. at which time the 
number may be thinned. Rut see that you 
keep the mother away and busy eating a 
carrot, so slip will not notice the disturb¬ 
ance. The best way is to give her a run 
on a big floor while examining tlm litter. 
F. D. G. 
Whole Milk for Poultry 
I wish to suggest that whole milk might 
he a profitable poultry feed. Several 
years ago we fed skim-milk to cats until 
they were nearly dead from starvation ; 
but they prospered when fed whole milk. 
Some have said that liens, if fed whole 
milk, would get too fat to lay. I doubt 
it. as whole milk is a balanced ration 
when fed alone. Doubtless hens fatten 
because they do uot lay ; they do not re¬ 
fuse to lay because they are* fat. I be¬ 
lieve that no other feed should be fed 
with the milk. Perhaps it should be 
soured. The price of whole milk com¬ 
pares favorably with commercial poultry 
rations. Possibly some of your readers 
would like to undertake some research 
work along the lines indicated. 
New York. roscoe c. .joxes. 
R. N.-Y.—-No question about the feed¬ 
ing quality of milk. It would make hens 
lay, but will it not bring in more money 
when sold for human consumption? The 
digestive system of the hen is better 
adapted to solid foods. 
Do Snakes Milk Cows? 
Many of our neighbors believe implicit¬ 
ly in a “cow sucker” snake that sucks 
cows, and describe having seen such 
snakes twine about cow’s hind leg and 
suck them. Knowing the arrangement of 
a snake’s teeth makes it very hard for me 
to credit this, iu spite of these tales of a 
cow visiting a certain spot in pasture and 
there lowing until snake appears, etc. 
Maryland. eastern shore. 
Fred: “I had a fall last night which 
endered me unconscious for several 
hours." Charles: “Really! Where did 
you fall?” Fred: “I fell asleep.”—Lon¬ 
don Punch. 
