168 
February  3,  1923 
The  RURAL  NEW-YORKER 
How  do 
you  account 
for  this  9 
is  it  that  m  ther 
Why  is  it  that  9  there  are  approximately  as  many 
De  Lavals  in  use  today  as  all  other  makes  of  sep¬ 
arators  combined?  For  just  one  reason,  which  is  based 
on  the  actual  experience  of  several  millions  of  users  over  a 
period  of  forty  years,  who  have  found  it  the  most  satisfactory,  in 
that  it  skims  cleaner,  lasts  longer  and  is  easier  to  operate  and 
clean  than  any  other. 
Of  the  best  creameries  use 
De  Laval  Separators*^* 
The  creameryman  knows  the  best  cream 
separator.  Practically  all  of  them  use  De 
Lavals.  Why?  Because  they  have  found  by 
testing  the  skim-milk,  and  by  experience,  that 
the  De  Laval  is  the  most  profitable.  They 
know  that  a  poor  separator  can  soon  waste  all 
their  profit  and  that  a  De  Laval  soon  pays  for 
itself.  The  De  Laval  you  use  is  built  on  the 
same  principle  as  the  creameryman’s. 
Of  the  exhibitors  at  the  National 
Daily  Show  use  De  Laval  Separators 
At  the  1922  National  Dairy  Exposition  an 
investigation  among  the  exhibitors  of  purebred 
dairy  cattle  disclosed  the  fact  that  86%  of  them 
use  De  Laval  Separators.  These  exhibitors  of 
purebred  dairy  cattle  are  the  cream  of  the 
world’s  best  dairymen — they  know  the  best 
separator  and  use  it.  Butter  made  from  De 
Laval  cream  also  won  first  place  in  every  class. 
Of  the  Separators  in  the  leading 
butter  state  are  De  Lavals  ~  ® 
More  butter  is  made  and  more  cream  separa¬ 
tors  are  used  in  Minnesota  than  in  any  other 
state.  According  to  an  investigation  by  a  prom¬ 
inent  farm  paper,  64%  of  the  cream  separators 
in  Minnesota  are  De  Lavals — almost  two  out  of 
every  three.  A  remarkable  record — which  sim¬ 
ply  drives  home  the  fact  that  the  more  people 
know  about  separators,  the  more  they  appre¬ 
ciate  De  Laval. 
The 
NEW  YORK,  165  Broadway 
—Will  llilli  1111  i Mil— 
Of  all  cream  Separators  are 
De  Lavals*^ 
— according  to  an  investigation  by  a  group  of 
prominent  farm  papers  of  wide  circulation. 
There  are,  still,  many  inefficient  and  worn-out 
separators  in  use  today  which  are  wasting 
enough  butter-fat  to  pay  for  new  De  Lavals. 
Get  the  most  out  of  your  butter-fat  with  a  new 
De  Laval.  See  your  De  Laval  Agent  or  write  us. 
De  Laval  Separaior  Company 
CHICAGO,  29  E.  Madison  St.  SAN  FRANCISCO,  61  Beale  St. 
Here’s  a  way  to  make  more  money  each  month  on  your  milk  with 
practically  no  extra  work.  Farmers  with  three  cows,  dairymen 
with  hundreds — all  have  proved  that  it  pays. 
Butter  fat  is  what  you  get  paid  for  and  butter  fat  runs  highest  in  the  milk  of 
healthy,  clean  skinned  cows.  There  is  no  easier  and  better  way  to  keep 
your  cows  in  good  health,  giving  more  and 
richer  milk,  than  by  clipping. 
Clipping  Improves  Health 
Largest  Makers  of  Clipping  and  Shearing  Machines 
in  the  World  and  Makers  of  a  Full  Line  of  Electrical 
Clipping  Machines.  Any  Voltage 
The  general  health  of  your  cows  depends  upon 
the  condition  of  their  skin.  Unhealthy  skin— un¬ 
healthy  system.  Clipping  keeps  the  skin  in  perfect 
condition.  Cows  like  it.  Clipped  cows  give  more 
milk.  Richer  milk.  To  get  clean  milk  it’s  no  trick 
at  all  to  clip  the  flanks,  udders  and  underline 
with  the  Stewart  No.  1  Cow  Clipping  Machine. 
Complete,  ready  for  a  lifetime  of  service,  only 
$10.75  at  your  dealer’s,  or  send  $2  and  pay  bal¬ 
ance  on  arrival.  Fully  guaranteed  or  your  money 
back.  World’s  standard 
CHICAGO  FLEXIBLE  SHAFT  COMPANY 
5502  Roosevelt  Road,  Chicago 
Learning  Dairy  Business 
(Continued  from  Page  166) 
one  carrying  20  per  cent  as  you  have  in¬ 
dicated.  Young  animals  should  get  their 
protein  from  leafy  roughage  rather  than 
from  concentrates  if  possible.  It  is  doubt¬ 
ful  whether  your  cows  are  consuming  as 
much  as  30  lbs.  of  hay,  as  suggested. 
As  to  whether  it  is  an  advantage  to 
have  cows  in  high  flesh  I  should  say  em¬ 
phatically  that  nothing  is  to  be  gained  by 
maintaining  dairy  cows  in  beefy  fleshy  ap¬ 
pearance.  Dry  cows  can  be  as  fleshy  as 
one  can  make  them ;  but  after  they 
freshen,  this  surplus  flesh  should  actually 
melt  off  and  the  conformation  of  dairy 
cows  should  make  its  appearance.  No 
doubt  there  is  a  wastage  of  appropriate 
feed  if  the  remarks  made  by  the  visitor 
were  appropriate. 
So  far  as  I  know  there  is  no  law 
against  having  a  cow  calve  in  the  stanch¬ 
ions.  but  certainly  no  successful  dairy¬ 
man  would  sanction  this  sort  of  manage¬ 
ment.  By  all  means  a  box  stall  that  has 
been  previously  cleaned  and  disinfected 
and  well  bedded  is  the  proper  place  for 
parturition. 
It  is  possible  that  the  blistered  condi¬ 
tion  that  you  describe  is  the  l’esult  of 
having  fed  excessive  amounts  of  grain  or 
a  ration  carrying  too  much  protein  de¬ 
rived  from  a  single  source.  Many  of  the 
so-called  mixed  feeds  that  rely  exclusively 
upon  cottonseed  meal  and  gluten  meal  to 
provide  the  protein  have  been  known  to 
be  rseponsible  for  this  appearance  of  the 
skin  and  hide. 
Poor  Producer 
I  bought  two  yearling  purebred  Hol¬ 
stein  heifers,  paying  $130  and  $160  re¬ 
spectively  for  them.  Their  pedigrees 
show  them  to  be  O.  K..  both  having  near 
ancestors  high  producers.  Practically  no 
difference  can  be  found  regarding  the 
production  of  their  ancestors.  Both  are 
closely  related  to  the  De  Kol  and  Pie- 
tertje  families.  They  have  both  come 
into  production.  One  is  very  good,  the 
other  indifferent.  One  gave  about  1,200 
lbs.  milk  the  first  30  days  of  freshening 
at  two  years  old ;  the  other  about  750  lbs. 
in  the  same  period,  each  testing  about 
3.7  or  3.2.  I  am  on  second  year  with 
both,  each  •having  dropped  two  calves. 
Both  have  carried  through  about  as  they 
started,  although  I  have  not  kept  exact 
record  Jof  butterfat  production.  Is  it 
probable  that  this  cow  that  has  not  done 
so  well  is  an  exception  in  her  family,  or, 
in  other  words,  a  “freak,”  and  that  her 
descendants,  being  sired  by  the  best  pure¬ 
bred  sire  available  (and  there  are  several 
such  available),  would  show  the  high 
producing  tendencies  of  the  cow’s  ances¬ 
tors?  She  has  recently  dropped  a  fine 
heifer  calf  from  one  of  the  best  pedigreed 
sires  available.  Should  I  keep  her  heif¬ 
ers  and  try  to  overcome  the  evident  low 
production  tendencies  of  the  dam  by 
breeding  to  good  sires?  I  am  trying  to 
build  up  a  herd  of  purebred  cows  from 
these  two  heifers,  and  if  I  eliminate  this 
cow  and  her  calves,  it  will  set  me  back 
quite  a  distance.  A.  b. 
Pennsylvania. 
It  is  not  uncommon  to  find  individuals 
similarly  bred  that  vary  materially  in 
their  ability  to  produce  milk.  This  is  one 
of  the  uncertainties  that  one  incurs  when 
lie  undertakes  to  improve  his  herd  by 
selection  and  breeding.  Naturally  inher¬ 
ited  feeding  qualities  are  necessary  for 
the  realizing  of  inherited  milking  quali¬ 
ties.  In  this  instance  it  is  probably  a 
case  of  one  being  more  efficient  than  the 
other ;  or,  upon  tracing  conditions  more 
accurately,  it  might  develop  that  the  cow 
of  higher  production  has  inherited  feed¬ 
ing  tendencies  and  ability  that  the  other 
cow  does  not  possess.  This  quality  of 
variation  has  its  disadvantages,  but  also 
its  advantages,  for  if  this  quality  were 
not  involved,  interest  in  the  achievement 
of  producing  animals  of  high  production 
would  not  prevail.  If  like  begot  like  in 
every  case,  live  stock  farming  would  be 
a  tame  industry,  indeed,  for  one  could 
scarcely  improve  the  grade  of  livestock 
by  systematic  mating  and  careful  selec¬ 
tion.  If  the  two  cows  in  question  traced 
directly  to  representative  animals  of 
known  usefulness  and  recognized  breed¬ 
ing,  I  should  carry  them  both  along,  and 
keep  the  family  progeny  until  they  came 
in  milk.  After  all.  this  is  the  only  means 
of  determining  whether  desirable  charac¬ 
teristics  have  been  inherited  or  whether 
they  are  properly  retained  by  the  environ¬ 
ment  and  surroundings  offered  on  your 
own  farm. 
More  variation  in  the  ration,  that  is. 
widening  or  narrowing  of  the  protein  and 
carbohydrate  relationship,  might  solve 
your  problem.  Successful  nutrition  cen¬ 
ters  around  the  ability  to  feed  the.  indi¬ 
vidual  what  she  likes  and  can  utilize  to 
best  advantage,  and  what  seems  to  be  de¬ 
sirable  for  one  does  not  prompt  maximum 
production  from  the  other.  Hence,  the 
suggestion  that  you  try  in  a  simple  man¬ 
ner  to  bring  both  of  these  cows  into  high 
condition  during  their  dry  period,  and 
then  get  trustworthy  counsel  as  to  the 
proper  selection  and  amounts  to  use  dur¬ 
ing  their  lactation  period. 
If  the  inferior  heifer  is  a  persistent 
milker  and  milks  well  up  to  calving  time, 
the  total  amount  of  milk  or  butterfat  that 
she  would  yield  in  a  year  might  be  more 
than  enough  to  pay  for  her  feed  and 
prompt  you  to  experiment  in  mating  her 
|  to  the  available  sire. 
Complete 
Milker! 
Special 
Cut 
Price 
Only 
$S9 
And  no  installation  expense t 
A  TREMENDOUS  improvement  in  machine 
milking.  The  milking  machine  problem  solved t 
—  so,  FIND  OUT  —  send  for  our  FREE  book. 
Run  by  Hand —  You  need  no 
electricity,  no  gas  engine . 
At  last!  —  the  milker  for  all  of  us  —  for  the 
larger  dairyman  and  also  for  the  man  with  5 
or  6  cows.!  Does  the  work  and  does  it  right. 
Run  by  hand;  cornea  complete  and  reaay  to 
use;  no  mstaliation.  Simple,  ultra-Banitary, 
easy  to  operate,  so  easy  to  clean.  Costs  you  a 
trifle :  only  $89.00  —  a  small  fraction  of  other 
milkers  1  Why  ?  Because  it  costs  less  to  make. 
It’s  so  simple.  Better  than  all  others  and  costs 
so  much  less.  Operated  by  hand  or  can  be 
changed  over  quickly  to  a  gas  engine  or 
electric  outfit. 
30  Days*  FREE  Trial ! 
No  C.O.D  —no  deposit— no  obligation.  You  try 
it— and  your  word  goes  I  If  not  satisfactory, 
returnable  at  our  expense  after  60  milkings— 
If  satisfactory,  pay  cash  or  half  cash  —  and 
Easy  Monthly  Payments! 
We’ll  make  that  milker  pay  for  itself  every 
day  as  it  goes  along.  It’s  a  wonderful  milker 
—simple  — easy  — sanitary  — and  you’ll  find  it 
out  while  you  use  it  on  free  trial. 
This  direct  rock-bottom-price,  free-trial,  easy- 
payment  offer  is  made  only  where  we  have  as 
yet  appointed  no  dealers  nor  agents  —  so. 
ACT  QUICK  while  this  cut  price  offer  lasts  / 
FREE  Book! 
Let  us  send  you  our  free  catalog.  It’s  full 
of  important  facts— an  education  in  milk¬ 
ing  machines.  Learn  how  to  get  the  great¬ 
est  milking  service  at  the  lowest  cost. 
Learn  also  how  you  are  completely  pro¬ 
tected  in  giving  our  machine  a  trial  on 
your  own  herd.  Send  the  coupon  today. 
Burton  Page  Co.,  oept?«2n 
Please  send  me  your  free  booklet  containing  the  facts 
of  milking  machines  and  full  details  of  your  direct 
cut  price  offer  on  the  Page  Milker  at  $89.00  on  easy  terms. 
Name 
Address. 
Color  Your  Butter 
“Dandelion  Butter  Color”  Gives  That 
Golden  June  Shade  and  Costs 
Really  Nothing.  Read ! 
Before  churning  add  one-half  teaspoon¬ 
ful  to  each  gallon  of  cream  and  out 
of  your  churn  comes  butter  of  Golden 
June  shade  to  bring  you  top  prices. 
“Dandelion  Butter  Color”  costs  nothing 
because  each  ounce  used  adds  ounce  of 
weight  to  butter.  Large  bottles  cost  only 
35  cents  at  drug  or  grocery  stores.  Purely 
vegetable,  harmless,  meets  all  State  and 
National  food  laws.  Used  for  50  years 
by  all  large  creameries.  Doesn’t  color 
buttermilk.  Absolutely  tasteless. 
Wells  &  Richardson  Co.,  Burlington,  Vt. 
Delivered  prices  Quoted  on 
request. 
THE  E.  BIGL0W  CO.,  New  London,  0. 
jDurable*  easy  to 
^^>perate,  great  ca-*^, 
,  Opacities.  Many  sizes^ 
Engine,  belt,  horse  a 
w  power.  WRITE  postal 
or  catalog,  f>rica  TODAY  on  “ELII* 
—King  of  Baler*.” 
COLLINS  PLOW  CO, 
i44TUj<u,ibtpa  St..Q-,lH52iJiV 
