lJhe  RURAL  NEW-YORKER 
701 
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1 
Live  Stock  Questions 
Answered  by  Prof.  F.  C.  Minkler 
Feed  Lacks  Protein 
I  have  a  Jersey  heifer,  fresh  in  Febru¬ 
ary.  She  started  in  with  about  two 
quarts  at  a  milking.  I  fed  her  feed  with 
a  guaranteed  analysis  of  16  per  cent  pro¬ 
tein,  4.5  per  cent  fat,  10  per  cent  fiber, 
6.5  per  cent  ash.  She  did  not  relish  it 
very  well,  but  preferred  bran  or  mid¬ 
dlings.  I  have  fed  her  at  the  rate  of  1 
lb.  of  grain  to  3  lbs.  of  milk,  and  besides 
have  given  her  a  warm  slop  with  about  a 
quart  of  middlings  mixed  with  it  twice  a 
day.  We  got.  her  up  to  where  she  was 
giving  about  two  gallons  per  day  at  both 
milkings,  but  about  two  weeks  ago  she 
commenced  refusing  her  grain  and  shrunk 
on  her  milk.  I  got  another  mixture  of 
grain  made  up  specially  and  supposed  to 
be  what  is  best  to  feed,  but  she  will  not 
eat  that,  either,  and  where  she  was  giv¬ 
ing  us  7%  lbs.  is  only  giving  5%  lbs.  at 
tbe  morning  milking.  C.  H.  H. 
A  ration  carrying  only  16  per  cent  of 
protein  would  not  enable  a  fresh  cow  to 
produce  the  maximum  flow  of  milk ;  espe¬ 
cially  would  this  be  true  if  the  combina¬ 
tion  were  not  palatable  and  was  refused 
and  disliked,  as  you  suggest.  The  fact 
that  she  dropped  down  from  two  gallons 
of  milk  a  day  to  5  to  7  lbs.  is  ample  evi¬ 
dence  suggesting  that  the  combination  is 
ill-suited. 
Since  you  have  an  abundance  of  second 
or  third  cutting  Alfalfa  hay  this  can  pro¬ 
vide  all  of  the  roughage  necessary,  and 
it  is  suggested  that  you  combine  a  concen¬ 
trated  mixture  in  the  following  propor¬ 
tions:  20  lbs.  of  ground  barley,  25  lbs. 
coarse  wheat  bran,  20  lbs.  oats,  25  lbs. 
oilmeal,  20  lbs.  cottonseed  meal.  If  glu¬ 
ten  'feed  or  gluten  meal  is  available, 
rather  than  the  cottonseed  meal,  25  lbs. 
of  the  gluten  feed  can  be  substituted  for 
the  cottonseed  meal.  This  will  provide 
a  22  per  cent  protein  feed,  and  the  bar- 
lev.  oats  and  bran  will  provide  sufficient 
bulk  to  make  the  mixture  appetizing. 
Linseed  meal  is  the  cheapest  source  of 
protein  at  the  present  time,  for  it  is  sel¬ 
dom  that  one  finds-  linseed  meal  less  ex¬ 
pensive  than  gluten  feed.  This  condi¬ 
tion  prevails  today,  and  naturally  during 
the  Spring  it  is  easy  and  safe  to  include 
relatively  large  percentages  of  linseed 
meal.  The  use  of  some  beet  pulp,  either 
dry  or  moistened,  might  increase  the  pal- 
atability  of  this  ration,  especially  if  the 
cow  is  bred  and  likes  sugared  products 
of  this  character. 
Composition  of  Gluten  Feed 
What,  is  gluten  feed  made  of?  What  is 
amount  of  protein  in  ground  oats,  ground 
corn,  ground  wheat,  ground  barley,  ground 
buckwheat,  wheat  bran,  buckwheat  mid¬ 
dlings,  and  wheat  middlings?  W.  H.  B. 
Gluten  feed  is  a  by-product  from  corn, 
and  usually  consists  of  gluten  meal  .and 
corn  bran,  some  corn  germ-meal  and  some 
corn  molasses.  Its  chemical  composition 
varies  from  20 -to  30  per  cent  of  protein, 
depending  largely  upon  its  source  and  the 
manufacturing  process  adopted.  There 
are  scarcely  any  two  of  the  starch  fac¬ 
tories  that  put  out  the  same  grade  of 
gluten  feed.  It  depends  largely  upon  the 
by-product  and  the  demand  for  other  corn 
products  that  they  are  manufacturing  and 
distributing. 
The  amount  of  protein  contributed  by 
the  several  feeds  mentioned  is  approxi¬ 
mately  as  follows:  Ground  oats,  12  per 
cent;  cornmeal,  12;  wheat,  10;  barley, 
11;  buckwheat.  10.  The  better  grades  of 
wheat  bran  will  yield  14  per  cent  of  pro¬ 
tein  ;  buckwheat  middlings  of  the  highest 
quality  carry  28;  and  white  wheat  mid¬ 
dlings  about  17.  Of  course,  these  are 
average  analyses.  There  are  so  many 
different  grades  of  corn  and  oats,  and  so 
many  grades  of  wheat  bran  and  middlings 
that  one  is  never  justified  in  accepting 
average  analyses  if  he  is  anxious  to  com¬ 
pound  a  feed  that  will  carry  a  uniform 
amount  of  protein. 
Improving  Stock 
I  wish  to  purchase  a  few  purebred  reg¬ 
istered  Shropshire  or  Hampshire  sheep. 
Most  of  the^  lambs  will  be  sold  on  June 
market.  Would  you  advise  me  which 
breed  to  purchase?  If  you  advise  Hamp¬ 
shire,  would  it  increase  size  of  lambs  to 
cross  good  grade  Shropshire  ewes  with 
the  Mampshire  ram?  F.  s.  c. 
The  suggested  cross,  using  Hampshire 
rams  on  Shropshire  ewes,  is  rather  ex¬ 
tensively  practiced.  It  is  my  belief  that 
the  Hampshire  has  gained  in  popularity 
and  numbers  more  rapidly  than  any  other 
breed  of  sheep  within  the  last  few  years. 
They  are  large,  vigorous  and  good  for¬ 
agers, yield  a  carcass  that  is  well  marbled 
and  evenly  covered,  and  are  especially 
useful  in  grading  up  flocks. 
There  are  undoubtedly  more  Shrop¬ 
shire  sheep  in  this  country  than  any 
other  breed,  and  they  are  maintaining 
their  popularity  in  every  section.  In 
many  resnects  there  is  little  to  choose 
between  these  breeds,  your  choice  depend¬ 
ing  entirely  upon  the  type  and  covering 
of  animal  that  you  prefer.  The  black 
markings  of  the  Hampshire  are  preferred 
to  the  more  woolly  appearance  of  the 
Shropshire. 
The  proposed  mating  would  increase 
the  size  of  your  flock,  and  if  care  were 
exercised  in  the  selection  of  breeding  ani¬ 
mals  the  quality  of  the  fleece  would  not 
be  diminished. 
These  fine  yeast-fed  Hampshires  brought 
VA  cents  a  pound  above  the  market  price 
A  new  way  to  feed  hogs 
Fleischmann’s  Pure  Dry  Yeast  puts 
on  more  weight  at  less  cost 
TODAY  a  new  development  in  feeding 
is  being  offered  to  the  hog  raiser. 
Only  a  few  years  ago,  hogs  were  finished 
for  market  on  com,  water,  and  a  little 
grass.  Later  it  was  found  that  faster  and 
cheaper  gains  could  be  made  by  balancing 
the  ration.  Now,  it  is  known  that  the  best- 
balanced  ration  produces  more  pork  at 
less  cost  when  fermented  with  Fleisch¬ 
mann’s  Pure  Dry  Yeast. 
By  making  it  easier  for  hogs  to  digest  their 
food,  Fleischmann’s  Pure  Dry  Yeast  keeps 
their  appetites  keen.  And  the  keeper  their 
appetites  are,  the  more  food  they  can  assimi¬ 
late  and  the  faster  they  can  take  on  weight. 
Here  are  some  actual  results  obtained  by 
practical  hog  men. 
veast-fed  shoats  weighed  two-thirds  more  ! 
A  California  breeder  took  several  pigs  from  one 
litter  at  weaning  time,  kept  them  in  a  separate 
pen,  and  gave  them  the  same  ration  as  the  rest, 
except  for  a  small  amount  of  yeast.  When  the 
V  others  weighed  from  75  to  80 
pounds  each, the  yeast-fed  shoats 
weighed  from  125  to  145  pounds. 
A  2'A  pound  can  for 
$2,  a  half  case  ( 10 
cans )  for  $20,  or  a 
case  (20  cans )  for 
$40.  Any  number  of 
cans  or  cases  deliv¬ 
ered  direct  to  you, 
transportation 
charges  prepaid . 
Sold  them  for  1* 4  cents,  a  pound  more  ! 
A  breeder  of  Hampshires  had  always  considered 
40  to  45  pounds  a  satisfactory  weight  at  weaning 
time.  But  when  he  added  Fleischmann’s  Pure  Dry 
Yeast  to  the  ration  of  his  brood  sows,  his  pigs 
weighed  60  to  75  pounds  when  weaned.  This 
same  breeder’s  barrows,  raised  on  yeast-ferment¬ 
ed  feed,  averaged  200  pounds  at  5  months.  The 
Hampshires  shown  in  the  illustration  brought 
him  1}4  cents  a  pound  above  the  market  pace. 
“As  a  conditioner  and  tonic,”  he  adds,  “yeast 
is  the  best  thing  I  have  ever  come  across.” 
His  feed  bill  cut  in  half! 
Still  another  breeder  reports  that  the  feeding  of 
yeast  to  his  hogs  has  cut  his  feed  bill  in  half,  at 
the  same  time  giving  him  heavier  and  faster¬ 
growing  hogs  than  he  has  ever  had  before. 
We  are  now  prepared  to  make  immediate 
delivery,  direct  to  you,  of  Fleischmann’s  Pure 
Dry  Yeast,  in  2  A  pound  cans,  by  prepaid  parcel 
post.  Mail  the  coupon  today!  It  will  mean  earlier 
maturity  and  better  health  for  your  hogs  and 
greater  profits  for  you. 
Fleischmann’s  Pure  Dry  Yeast  costs  less  than 
2  cents  a  tablespoonful.  One  tablespoonful  daily 
to  each  pig.  Feed  with  dry  mash  or  with  wet 
mash  after  letting  it  ferment  24  to  48  hours. 
Complete  instructions  with  every  can. 
The  Fleischmann  Company 
Dept.  284 
701  Washington  Street,  New  York  City 
327  South  La  Salle  St.,  Chicago,  Ill. 
Enclosed  find  $2.00.  Please  send  me  a  2%  pound  can  of 
Fleischmann’s  Pure  Dry  Yeast  postage  prepaid. 
Name . 
Street  and  Number . 
City . State . 
DIRECT  FROM  FACTORY 
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