4  48 
1*e  RURAL.  NEW-YORKER 
March  17,  1921 
Thousands  of  De  Laval 
Separator  Users  Have 
Received  20  to  30  Years  of 
Efficient  Service. 
As  a  result  of  the  Oldest 
De  Lava!  Separator  contest  in 
which  it  was  announced  $25 
would  be  given  to  the  owner  of 
the  oldest  De  Laval  in  each  state, 
thousands  of  letters  have  been 
received,  which  prove  beyond  all 
question  of  doubt  that  20  to  30 
years  of  satisfactory  service  from 
a  De  Laval  Separator  is  not  un¬ 
usual,  and  with  reasonable  care, 
to  be  expected. 
$25  for  the  Oldest  De  Laval 
This  contest  will  be  open  until 
April  7th  and  other  users  of  Old 
De  Lavals  who  have  not  entered 
the  contest,  still  have  time  to  do 
so.  Simply  write  us,  giving  the 
date  of  purchase,  length  of  serv¬ 
ice,  serial  number,  and  a  state¬ 
ment  concerning  its  service.  Even 
though  your  De  Laval  may  not 
be  as  old  as  some  mentioned  here, 
enter  it  anyway,  as  it  must  be 
kept  in  mind  that  this  contest 
covers  every  state;  and  in  some 
sections  separators  have  not  been 
used  so  long  as  in  others.  Win¬ 
ners  will  be  announced  May  1st. 
Following  are  a  few  of  the 
many  letters  from  old  De  Laval 
users,  which  are  typical: 
30  Years 
“Our  De  Laval  Separator  was  pur¬ 
chased  July  12th,  1893.  It  has  taken 
care  of  all  the  milk  produced  on  this 
farm  from  1893  until  November,  1917, 
and  we  were  milking  over  30  cows  at 
times.  Since  November,  1917,  I  have 
shipped  the  whole  milk.  The  last  time 
I  tested  the  skim-milk  it  showed  2/100 
of  \%  fat.” — Henry  Petersen. 
29  Years 
"1  have  a  De  Laval  Separator  bought 
in  May  or  June,  1894,  which  has  been 
run  twice  each  day  ever  since,  but  one 
day.  It  has  many  a  day  separated 
2,000  lbs.  of  milk  and  is  still  in  first- 
class  condition.” — Fred  G.  Palmer. 
20  Y ears 
“We  have  a  De  Laval  Separator 
that  we  bought  in  the  fall  of  1903.  It 
has  been  used  twice  a  day  nearly  every 
day,  separating  on  an  average  of 
83,579  lbs.  of  milk  per  year,  and  is 
still  in  good  repair  and  doing  its  work 
well.  The  last  time  that  the  skim- 
milk  was  tested  by  the  testing  associa¬ 
tion  it  was  skimming  to  1  /  i  00  of  1% 
fat.  If  this  separator  ever,  wears  out 
we  shall  want  another  De  Laval.”-— 
A.  B.  and  J.  M.  Bicknell. 
22  Years 
"I  purchased  my  De  Laval  on  De¬ 
cember  21,  1901,  and  it  is  still  in  very 
good  working  condition.  My  neighbor 
has  worn  out  two  other  makes  already 
and  has  the  third.  Mine  still  skims 
cleaner  than  his  and  I  hope  to  use  it 
about  ten  years  yet.  It  is  not  to  bo 
worn  out.” — George  P.  Leibold. 
25  Y ears 
“My  De  Laval  Separator  was  bought 
in  the  spring  of  1898.  We  have  used 
no  other.  This  summer  we  had  our 
skim-milk  tested  at  the  creamery  and 
it  tested  2/100  of  1%.  It  will  be 
good  for  years  yet.” — Mrs.  Tena 
Larson. 
24  Y ears 
“My  De  Laval  Separator  was  pur¬ 
chased  in  1899  and  has  been  in  service 
every  year.  This  machine  has  sepa¬ 
rated  about  18,000  gallons  of  milk  an¬ 
nually.  It  has  given  me  excellent  serv¬ 
ice  and  skims  cold  milk  perfectly.  My 
sister  purchased  a  new  De  Laval  last 
spring  and  has  saved  nearly  enough  to 
buy  a  good  milch  cow.” — ;Emil  S. 
Shubert. 
Four  to  Five  Times *  More  Use 
Evidence  such  as  this  from 
thousands  of  users  proves  that  a 
De  Laval  will  last  from  four  to 
five  times  as  long  as  the  average 
separator,  and  do  better  Tvorl(  all 
the  time.  It  proves  conclusively 
that  the  De  Laval  is  the  best  and 
cheapest  separator.  The  De  Laval 
you  buy  today  is  the  best  cream 
separator  ever  built.  With  rea¬ 
sonable  care  it  will  last  you  a 
lifetime,  and  will  pay  for  itself 
within  a  year.  Sold  on  easy 
terms.  See  your  De  Laval  agent 
or  write  us  for  full  information. 
The  De  Laval  Separator  Co. 
NEW  YORK  CHICAGO  SAN  FRANCISCO 
165  Broadway  29  E.  Madison  St.  61  Beale  St. 
HEAVES 
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52 
Balancing  Rations 
Will  you  tell  me  how  you  balance  ra¬ 
tions?  How  much  protein,  fat,  carbo¬ 
hydrates,  etc.,  have  corn,  wheat,  oats,  rye 
and  barley?  How  much  or  what  per  cent 
of  protein,  fat,  carbohydrates  and  starch 
does  a  cow  need — a  dry  cow  and  milk 
COW  ?  P.  F.  O. 
Pennsylvania. 
It  is  interesting  to  study  the  standards 
that  have  been  established  for  feeding  the 
various  classes  of  farm  animals.  It  has 
been  determined,  experimentally,  the  min¬ 
imum  and  maximum  amounts  of  various 
ingredients  that  contribute  to  the  welfare 
and  efficiency  of  animals  of  different  ages 
and  in  different  periods  of  lactation.  It 
is  the  function  of  proteins  to  build  blood, 
muscle,  hair  and  hoofs.  Carbohydrates 
provide  heat  and  energy.  The  only  differ 
ence  between  the  proteins  and  the  carbo¬ 
hydrates  is  the  matter  of  nitrogen.  All 
of  these  terms  identify  a  combination  of 
carbon,  hydrogen  and  oxygen  with  or 
without  nitrogen.  Inasmuch  as  fat  is 
more  energizing  than  carbohydrates  it  is 
the  common  practice  to  multiply  the  fat 
by  2%  and  add  this  result  to  the  total 
carbohydrates  in  any  given  combination. 
Thus  you  will  see  that  the  selection  of 
ingredients  and  the  combination  of  these 
involves  a  wide  range  of  subject  matter. 
One  cannot  select  a  ration  based  entirely 
upon  its  chemical  contributions.  Such 
items  as  palatability,  bulk,  keeping  qual¬ 
ities  and  digestibility  must  be  given  due 
consideration.  One  given  feeding  stuff 
may  show  chemically  a  content  of  88  per 
cent  of  protein,  yet  under  digestive  tests 
the  fact  may  be  revealed  that  only  16 
per  cent  of  such  protein  is  assimilable. 
This  shows  the  wide  variation  in  the  uses 
to  which  various  feeds  are  adapted. 
Average  analyses  will  show  the  pro¬ 
tein  content  of  corn  as  averaging  10^j 
per  cent ;  wheat,  12  per  cent ;  oats,  rye 
and  barley,  11  per  cent.  There  are,  how¬ 
ever,  many  varieties  and  grades  of  corn, 
and  even  more  variation  in  the  analysis 
of  oats  and  barley,  and  less  difference  in 
the  chemical  analysis  of  wheat  and  rye. 
Comparing  the  grains  mentioned  from  a 
standpoint  of  carbohydrates,  and  for  con¬ 
venience  this  is  taken  from  the  table  of 
digestible  carbohydrates,  corn  carries  08 
per  cent  of  carbohydrates;  wheat.  67  per 
cent ;  oats.  52  per  cent  ;  rye,  67  per  cent, 
and  barley,  66  per  cent.  There  is  less 
variation  in  the  fat.  and  100  lbs.  of  the 
several  grains  will  yield  the  following 
amounts  of  digestible  fat:  Corn,  4  6 
lbs.;  wheat,  1.5  lbs.;  rye,  1.2  lbs.;  oats, 
3.S  lbs. ;  barley,  1.6  lbs. 
Comparing  these  ingredients  from  still 
another  standpoint,  that  is,  identifying  the 
total  percentage  of  digestible  nutrients  in 
100  lbs.,  the  table  shows  that  corn  yields 
85.7  lbs.  ;  wheat,  80.1  lbs. ;  rye.  81.0  lbs. ; 
oats,  70.4  lbs.  ;  barley,  79.4  lbs.  Natur¬ 
ally  certain  of  these  grains  or  certain 
combinations  of  these  grains  and  other 
concentrates  yield  a  compounded  feed 
that  is  more  palatable  and  efficient 
for  a  given  group  of  animals  than  other 
combinations  similar  in  composition  and 
yet  unlike  in  analysis. 
It  would  scarcely  be  possible  to  sug¬ 
gest  a  nutritive  ratio  which  identifies  the 
relationship  of  the  total  proteins  to  the 
total  carbohydrates  of  a  given  ration  for 
the  various  classes  of  live  stock.  Ani¬ 
mals  can  utilize  combinations  of  a  dif¬ 
ferent  ratio  at  different  ages.  Animals 
in  high  condition  and  carrying  surplus 
amounts  of  flesh  must  of  necessity  be  fed 
combinations  vastly  different  from  those 
which  would  be  acceptable  under  condi¬ 
tions  of  under  nourishment  and  stunted 
growth.  Cows  in  the  different  stages  of 
lactation  respond  to  combinations  vary¬ 
ing  in  composition  and  analysis  when  fed 
as  their  lactation  advances. 
Frequently  scientists,  as  a  result  of 
research  and  investigation,  have  formu¬ 
lated  standards  that  guide  the  feeder  in 
selecting  amounts  and  relationships  _  of 
feeding  stuffs  as  the  growth  and  function 
varies.  For  instance,  there  has  been  de¬ 
termined  the  minimum  amounts  of  pro¬ 
tein  and  carbohydrates  essential  for 
maintaining  the  body  weight  constant. 
Then  for  each  given  amount  of  milk-car¬ 
rying  a  known  percentage  of  fat  it  is 
known  how  much  added  nourishment  is 
required. 
Needs  of  a  Dairy  Ration 
What  is  the  object  of  including  so 
many  feeds  in  any  given  ration? 
Jamesburg,  N.  Y.  J.  R.  s. 
The  primary  object  in  including  so 
many  basic  ingredients  in  the  ration  in¬ 
tended  for  dairy  cows  is  to  meet,  if  pos¬ 
sible.  the  following  requirements  of  a 
dairy  ration :  Sufficient  digestible  nutri¬ 
ents'  in  the  right  proportion,  palatability. 
bulk,  blended  proteins,  succulence,  keep¬ 
ing  qualities.  Gluten  meal,  a  by-product 
obtained  from  corn  in  the  manufacture 
of  starch,  contributes  protein  econom¬ 
ically.  However,  one  must  secure  the 
necessary  amount  of  protein  from  a  va¬ 
riety  of  sources,  and  cannot  rely  exclu¬ 
sively  upon  any  given  product  to  supply 
all  of  the  protein,  even  though  this  might 
seem  to  be  the  most  economical  practice. 
Every  Day  You  Need 
(STANDARDIZED) 
TO  AID  IN  KEEPING 
All  Livestock  and  Poultry  Healthy 
Kills  Lice,  Mites  and  Fleas, 
For  Scratches,  Wounds  and 
common  skin  troubles. 
THE  FOLLOWING  BOOKLETS  ARE  FREE: 
No.  151 — FARM  SANITATION.  Describes  and  Cells 
bow  to  prevent  diseases  common  to  livestock. 
No.  157 — DOG  BOOKLET.  Tells  how  to  rid  the  do? 
of  fleas  and  to  help  prevent  disease. 
No.  160-HOG  BOOKLET.  Covers  the  prevention  ol 
common  hoe  diseases. 
No.  185 — HOG  WALLOWS.  Gives  complete  direc¬ 
tions  for  the  construction  of  a  concrete  hoe  wallow. 
No.  165 — POULTRY.  How  to  eet  rid  of  lice  and 
mites,  and  to  prevent  disease. 
Kreso  Dip  No.  1  in  Original  Packages  for  Sale 
at  All  Drug  Stores. 
ANIMAL  INDUSTRY  DEPARTMUT  OF 
Parke,  Davis  &  Co. 
DETROIT,  MICH. 
CURES 
Horses 
of  Curbs,  Splints, 
Spavins,  Ringbone, 
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Quinn’s  Ointment 
A  tried  and  known  cure  for  over  35  years 
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We  guarantee  you  satisfaction  or  refund  money. 
To  protect  your  investment  in  horse¬ 
flesh,  send  $1.50  for  a  bottle  now. 
You’ll  never  again  be  without  it! 
H.  E.  ALLEN  MFG.  CO.,  Inc. 
Box  1  Carthage,  N.  Y. 
MINERALS 
, COMPOUND 
FOR 
Booklet 
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$3  Package 
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Postpaid  on  receipt  of  price.) 
Writefordescrlptlre  booklet  ‘ 
^BSORBINE 
STOPS 
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be  worked.  Page  17  in  pamphlet  with 
each  bottle  tells  how.  $2. 50  a  bottle 
delivered.  Horse  Book  9  R  tree. 
ABSORBINE,  JR.,  the  antiseptic  liniment 
for  mankind,  reduces  Painful  Swellings,  En¬ 
larged  Glands,  Wens,  Bruises,  Varicose  Veins; 
heals  Sores.  Allays  Pain.  Will  tell  you 
more  if  you  write.  $1.25  a  bottle  at  dealers 
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