1163 
The RURAL. NEW-YORKER 
September 6, 1924 
wont 
harde 
Bags make 
good toweling 
Beware of salt that hardens! It causes “salt crust”—spoils meat 
cure. Colonial Special Farmer’s Salt wont harden. Its soft, porous, 
irregular shaped flakes wont cement together in wasteful lumps. 
no salt crust 
Salt crust is simply undissolved salt. Colonial Special Farmer’s 
Salt doesn’t form salt crust because it dissolves completely. In 
dry or brine curing no crust can form to stop the cure. 
meltS life a snozcflafy 
The action of salt depends on its dissolving completely. Each flake 
of Colonial Special Farmer’s Salt dissolves instantly and com¬ 
pletely. The cure penetrates evenly to the very heart of the meat. 
for stock feeding 
Colonial Special Farmer’s Salt is the best salt. Mixes thoroughly 
with dry feeds and its soft, porous flakes wont sift out. Keep an ad¬ 
ditional supply before stock at all times. 11 never causes sore tongues. 
Write for our book, “New Truth About Salt.” 
THE COLONIAL SALT CO., Dept. 19, Akron, Ohio 
CHICAGO - DALLAS - BOSTON - BUFFALO - ATLANTA - PITTSBURGH 
Colonial, 
Special Farmers Crii|* 
“There'* a Colonial Salt for every purpose" 
The Fattest Live Stock 
Brings the Best Prices 
What you feed your cattle, hogs, and 
poultry largely determines how much they 
net you when you sell them. 
Others have increased their profits by 
using DOLD QUALITY BY-PRODUCTS. 
You can, too. 
Write for prices and descriptive booklet 
JACOB DOLD PACKING CO. 
Dept. R. N. Buffalo, N. Y. 
We sell DIRECT FROM THE FACTORY. 
M Keep the salesman’s salary in your own pocket. 
A ■ Prices range from $144.00 up, depending on 
size and kind of wood. Special prices made if 
several in neighborhood order together. Our Silos 
have been giving the best of satisfaction for the past 
23 years. Shipped subject to your inspection at Station. 
"The Silo \Vith The Automatic Take - Up Hoop." 
International Silo Co., Dept. 13, Meadville, Pa. 
Live Stock Notes 
Milk Problems 
I would like to know about feed for 
our cow. She is a purebred Jersey cow 
and has a two-week old calf. Man now 
attending her does not seem to know the 
proper amount of feed to give her. She 
had fever before calving and the milk 
fever after, and now the milk is strong 
tasting. If I let the cream stand a cou* 
pie of days it swells like cheese, r. p. 
Bergen Co.. N. J. 
Not knowing whether you have pas¬ 
ture available for your cow makes it 
rather difficult to give advice regarding 
her ration. Assuming first that she does 
not go to pasture daily you can either 
purchase a ready mixed ration contain¬ 
ing approximately 20 per cent of pro¬ 
tein to the hundred weight or if by pur¬ 
chasing separate ingredients from your 
local dealer you can save money on a 
ration. The following is suggested: Two 
parts ground oats, two parts old process 
oilmeal, one part gluten, one part cot¬ 
tonseed meal. 
If the cow has access to pasture she 
will not need a protein content of more 
than 12 to 14 per cent in her ration. A 
suggested home mixed ration would be 
in this case: Four parts hominy or corn- 
meal, two parts ground oats and two 
parts gluten feed. The cow should be 
fed according to her daily production at 
the rate of one pound of grain to 3 lbs. 
of milk if not on pasture and 1 lb. of 
grain to 5 lbs. of milk if the pasture is 
abundant. The rate per pound of milk 
produced should be gradually changed as 
the pasture grass becomes less abund¬ 
ant. When not turned to pasture, cows 
usually consume from 10 to 12 lbs. of 
hay daily. Alfalfa or clover are to be 
preferred. 
As regards your difficulty in being able 
to produce a good product free from un¬ 
desirable flavors would advise that the 
flavor in the freshly drawn milk is due 
to the recent sickness of the cow. I 
should recommend giving her a dose of 
salts and turning her onto pasture. This 
undesirable flavor will disappear as soon 
- * 
as the cow regains her normal condition 
of health. If you handle the milk care¬ 
fully at low temperatures and in clean, 
sterile utensils, I do not believe you 
should experience difficulty in making 
good cheese or cream. 
Off flavors in the cheese and cream 
usually come from bacterial action. Per¬ 
haps in this case the flavors will be sat¬ 
isfactory when the cow gets into good 
condition again. It is always important, 
however, to produce and handle all milk 
in the cleanest possible manner. 
J. W. B. 
Foot-rot in Cows 
Will you tell me a remedy for hoof- 
ailing? There is a bad smell between the 
hoofs, and the legs are swollen badly 
above the hoofs. The cows are lame. 
Columbia Co., N. Y. l. a. k. 
The disease you mention is commonly 
called ‘‘fouls’’ or “foul-in-the-foot” or 
"foot-rot,” by farmers. In its simplest 
form ("fouls”) it is an inflammation of 
the fine skin between the toes, at the 
top of the cleft, and of the skin of the 
hoof-head, especially at the heels. In its 
worst form (‘‘foot-rot”) the sores or lac¬ 
erations, which tend to occur when in¬ 
flammation starts, have been invaded by 
the filth germ Bacillus necrophorus, 
which causes death of tissues. The foul 
odor always indicates probably infection 
by the germ mentioned. That germ nor¬ 
mally is present in the intestines of the 
hog and possibly in the intestines of 
other farm animals. It is therefore prev¬ 
alent in all yards and other places where 
farm animals, particularly swine, have 
long been kept. The germ also causes 
canker sore mouth of all young animals, 
so-called “calf diphtheria,” ulcerations 
of the anus and vulva (infectious auo- 
vulvitis) in cattle, foot-rot in sheep, 
sloughing of skin in patches from the 
bodies of swine, necrotic enteritis of 
swine, which is very similar to cholera 
in its ill-effects, chronic sores about the 
heels of horses, and some of the worst 
cases of infection of the navel of new¬ 
born animals. 
To prevent cattle from contracting the 
worst form of foot-rot, and other animals 
from the diseases mentioned, it is im- 
(•Continued on page 1170) 
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Delivery 
of a 
Ensilage Cutter 
Save your ensilage 
with best cutter made 
With your own Blizzard, you can 
get your ensilage into the silo 
as fast as you can haul the corn. 
It’s the old reliable, with the 
finest time-saving, safety and 
capacity-giving features. 
Use Light Tractor Power 
Blizzards are easiest running. 
Do most work per H.P. Three 
models for use with Fordsons 
or other light tractor give 6 to 
13 tons per hour capacity. Other 
models give as high as 35 tons 
capacity and operate on power 
as low as 3V 2 horse. 
See Blizzard Dealer Quick 
If you don’t know him, tele¬ 
graph us, collect, for his name. 
He has a real proposition for 
you on a Blizzard for immed¬ 
iate delivery. 
Latest Catalog on Request 
The Jos. Dick Mfg. Co 
Box 502, Canton, Ohio 
f\ Bl 
K Grange 
1 /Grange Si 
m Silos 
-m SPECIAL 
-■ DISCOUNTS 
For 30 Days 
'Tntfli For prices write 
—_, 
4HJH Grange Silo Co. 
jjjtll Red Creek 
frCrS- 1 1 
ESS Wayne Co., N. Y. 
Philadelphia 
SILOS 
( Save your Corn Crop\ 
Shipment in 24 hours/ 
OPENING ROOFS 
( Full Silo without refilling ) 
WOOD TANKS 
FREE CATALOGUE. LOW PRICES 
“When you want a Silo— 
See SCHLICHTER” 
E.F. SCHLICHTER CO. 
10 S. 18th St, Bax R, Philadelphia, Pa. 
THE NEW ^ 
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Consolidated Asbestos Coating is a 
tough, durable, fire resistant, asbestos- 
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Special Offer 
5 Gals. $8; 10 Gals. $ 15 
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A Dollar Brush included without extra 
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Contains No Coal Tar 
Money back if not entirely satisfied 
Avoid Cheap Substitutes 
Consolidated Asbestos Corp., Dept. DD 
100 Fifth Avenue, New York 
