1058 
The RURAL NEW-YORKER 
August 2, 1924 
Fair time means vacation time to you 
and your family, and that means Kodak 
pictures as a matter of course. Every¬ 
body takes a Kodak on vacation. 
You’ll make pictures of the picnic along the 
roadside, of prize stock at the fair grounds, of your 
own entries in county or state competitions. Then 
as the years go by, the prints in your Kodak album 
bring back the fun you had. 
Autographic Kodaks $6.50 up. “Kodak on . 
the Farm” just off the press , is free at your 
dealer s or from us. 
Eastman Kodak Company, Rochester, N.Y. 
Kodak at the Fair 
M EN tell us, “If I ever need another silo you can be sure 
it will be a Unadilla.” Then when they do get another, 
it is a Unadilla. 
The biggest reason why today more Unadillas are bought 
in the East than any two others is that one Unadilla sells 
another. When you look into the way a Unadilla is made, 
you will see the advantages that make dairy owners prefer 
it—after having their experience with others. 
It’s easy to find out what all these Unadilla advantages, 
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to order early. Our early order discounts are worth while. 
A Unadilla can be purchased on easy terms. 
Vl/m A 
UNADILLA SILO COMPANY 
Box C Unadilla, N.Y. ^ 
Boor opening < 
saves 
Virtuous 
Stock Farm of 
H. K. White, 
Shelbourne, Vt. 
Two 18 x 32 
Unadilla Silos 
Adventures in Silence 
By Herbert W. Collingwood 
This is the first serious attempt to interpret the 
peculiar and adventurous* life of the hard-of- 
hearing. Beautifully bound in cloth, 288 pages. 
Price $1.00, Postpaid 
THE RURAL NEW-YORKER 
333 West 30th Street New York City 
Ailing Aminals 
Answered by Dr. A. S. Alexander 
Suppresssion of Milk 
I have one cow that has been fresh 
two months, and gave about 12 to 14 
quarts of milk to the milking. On June 
11 in the evening she milked a full pail. 
But the next morning she gave about one 
quart, and dried up in a few days, so she 
does not give a drop now (June IS). 
The cow is 10 years old. j. c. 
Milk secretion is controlled by the sym¬ 
pathetic nerve system, and not by the 
will or brain. In our opinion it is 
therefore impossible for a cow willfully 
to “hold up’’ her milk flow, or, in other 
words, to refuse to “let down” milk, ,as 
many dairymen call it. Any sudden 
shock to the nervous system may sudden¬ 
ly diminish or entirely stop the secretion 
of milk. That usually is only a tem¬ 
porary result, and secretion gradually 
starts again and the cow may come back 
to nearly her normal yield of milk as 
time passes and she gets over the effect 
of the shock. Chill, fright, a sudden at¬ 
tack of indigestion, coming in heat, chas¬ 
ing by a dog, weaning of the calf, or even 
a change in milkers may have the effect 
described. 
When the secretion wholly stops and 
does not come back it is, however, to be 
suspected that disease of some sort or 
another is the cause and that may not 
prove curable. We wish you had told xis 
whether the cow has kept her appetite or 
lost it, and whether she is as well as ever, 
or if some symptom of sickness has been 
noted. A likely cause would be the ef¬ 
fects of a swallowed wire, nail or other 
sharp object, penetrating the wall of the 
stomach, the diaphragm and sac of the 
heart. That condition is called “trau¬ 
matic pericarditis,” and it is practically 
incurable and proves fatal in the end, al¬ 
though that may not happen for some 
time. In some cases the condition is not 
noticed until the cow suddenly drops 
dead and a post-morten examination is 
made. 
There is no remedy other than opening 
into the rumen (paunch) on the left side 
of the body, reaching in and removing 
the lodged foreign body, and also tapping 
the sac of the heart (pericardium) with 
a trocar and canula to draw off some of 
the fluid. That, however, is usually done 
too late to save life. In Europe it is said 
that some veterinarians have remedied 
the condition by the crude treatment of 
laying the cow on her back with her hind 
parte down hill and then suddenly tramp¬ 
ing down hard on the abdomen, just be¬ 
hind the sternum, with the foot. That is 
supposed to pull the wire or nail from 
the heart sac, if it happens to be still 
transfixing the stomach wall. It is un¬ 
likely that the cow in question will come 
back to her milk flow before another 
calving time, even if she is free from 
disease, and it may not therefore pay to 
feed her until that time. 
Ropy Milk and Cream 
What is the cause of stringy or ropy 
milk and cream? The cream is the 
worst. We thought when the cows got to 
pasture it would help, but it does not. 
They have creek water to drink. We 
could not separate the milk. s. a. m. 
The ropy, condition of the milk and 
cream is caused by bacteria (germs) in 
the milk utensils or contaminating the 
milk from some source which may not al¬ 
ways be easy to locate. We think it safe 
to say that water is the most usual source. 
It may he the drinking water, wash water 
or cooling water, or the cows wading into 
a pond or creek may contaminate their 
udders and teats, and the bacteria then 
get into the milk at milking time. Marshy 
or wet ground is another source of the in¬ 
fection, and wet mud, of course, is a 
likely cause. 
The first step should be perfectly to ster¬ 
ilize all milk vessels by thorough cleans¬ 
ing, scalding with boiling water and then 
drying in the sun. Do not wipe the ves¬ 
sels dry after washing. An old washrag 
or sponge may contain and convey the 
germs, as may towels or other drying 
cloths that are not kept sterilized. Next, 
perfectly cleanse the cooling tank by 
iscrubbing and then adding a can of 
chloride of lime to the water, and allow¬ 
ing that to stand in the tank until thor¬ 
oughly saturated. Afterward give the 
tank another good scrubbing. 
Drinking water troughs and tanks may 
be cleansed in the same way, but if 
green growths (algse) are seen adhering 
to the sides and bottom, use four ounces 
or more of sulphate of copper (blue- 
stone) per gallon of water for the cleans¬ 
ing work. Copper is deadly to such 
growths and fungi. The cows should he 
kept out of the creek and be given pure 
drinking water, as one item in the en¬ 
deavor to find and remove the cause of 
the contamination. If a check is neces¬ 
sary during the procedure, one or two 
cows may be allowed to drink from the 
creek, but their milk must be kept sepa¬ 
rate and tested by letting it stand in ster¬ 
ilized bottles to see if it becomes ropy. 
We sometimes find that one cow is giving 
milk from a garget-infected quarter or 
udder, and that her milk is contaminat¬ 
ing all with which it is mixed. Such a 
cow should be eliminated if found. Be¬ 
ware of the “three-teater” cow, or one 
that is supposed to have recovered from 
garget but that actually is yielding ab¬ 
normal milk that may contaminate all 
milk with which it is mixed. When 
chlorid of lime or any strong-smelling 
disinfectant is used, the milk vessels will 
have to be well aired before use, and 
warm milk must not be allowed to stand 
where there is an odor, as it absorbs it 
readily. Be sure to include every utensil 
in the sterilizing campaign. One over¬ 
looked may continue the infection. 
Feeding Orphan Pigs 
How much cows’ milk and how is it 
modified for bottle-feeding young pigs? 
Berwick, Nova Scotia. . j. b. 
As sows’ milk is much richer in butter- 
fat than that of the cow, containing an 
average of 6.7 per cent of fat, as against 
about 3.7 per cent in cows’ milk, many 
breeders add cream to cows’ milk for the 
feeding of orphan pigs. In Scotland and 
Ireland bacon fat is added by the old 
women who usually are given the task of 
hand-raising little pigs. Sows’ milk is 
also richer in sugar than cows’ milk, and 
therefore some feeders add a little sugar 
or molasses. When cows’ milk, modified 
or natural in condition, tends to cause 
scours it is also customary to add an 
ounce or more of limewater per pint of 
milk until the derangement subsides. If 
scouring is severe it is even better to 
withhold milk for 24 hours, and during 
that time merely allow a little warm wa¬ 
ter and limewater now and then. ’ 
Experiments at some of the stations 
have shown that, as a rule, it is best to 
feed orphan pigs milk six or eight times 
daily, and that is the practice of most 
feeders during the first days of life; hut 
as soon as possible the intervals between 
meals of milk should be lengthened, and 
as early as possible the pigs should he 
allowed additional feed, such as, meals 
and ground Alfalfa. Milk should be 
given to the little pigs from a sterilized 
bottle with a sterilized rubber nipple at¬ 
tached. Great care must be taken to 
keep the bottle perfectly cLean and to 
sterilize it by boiling each time before 
use. Or it may be put in boiling water 
after use and then be filled wijh lime- 
water until again needed. Milk should 
be fed at a temperature of about 100 de¬ 
grees F.. or blood heat. 
Now comes an interesting matter. It 
is reported that Prof. Evvard of the 
Iowa Experiment Station at Ames, found 
by experimentation that good results 
could be secured by feeding orphan pigs 
three times daily from the start, and in 
his trials the pigs did better on whole 
sweet milk of the cow alone than when 
cream and sugar were added to make the 
composition of the cows’ milk more like 
that of the sows’ milk. A quart of 
cows’ nfflk a day is considered sufficient 
for a little pig. if it is supplied with 
plenty of suitable concentrated feed as 
soon as it can be taught to eat such feed. 
As soon as possible pigs should be taught 
to drink milk from a pan and then from 
a trough. At all times fresh, clean drink¬ 
ing water should be supplied. When 
other feed is being taken, milk need no 
longer be heated bloodwarm for the pigs. 
