1270 
The  RURAL  NEW-YORKER 
October  6,  1923 
and  Now 
as  the  speed  of  an  automobile  has 
made  travel  swift  and  sure,  so  is 
meat  curing  ?nade  more  certain  by 
a  salt  that  is  Quick  dissolving! 
DRY  salt  or  salt  brine  is  used  to  preserve  the  meat  and 
stop  decomposition  rather  than  to  flavor  it.  Curing 
starts  on  the  outside  of  the  meat  and  works  inward.  As  the 
salt  dissolves  it  penetrates  and  protects  section  after  section 
of  the  meat  from  damaging  germ  attack.  This  is  only  possible 
as  the  salt  thoroughly  dissolves  and  penetrates  the  meat. 
If  a  crust  forms  on  the  outside  of  the  meat,  it  keeps  the 
“pickle”  from  working  into  and  through  it,  thus  causing  an 
imperfect,  incomplete  cure. 
How  This  Proves  Salt 
Is  Not  “Just  Salt ” 
Seen  through  the  eye  of  the  micro¬ 
scope,  it  is  easy  to  understand  the 
cause  of  salt  crusts  and  why  one  salt 
is  so  much  different  from  the  other. 
The  tiny  particles  of  different  kinds 
of  salt  are  of  many  shapes  and  forms. 
On  its  shape  and  form  depends  the 
action  and  result  of  the  salt. 
Of  the  three  types  most  commonly 
used  for  general  farm  purposes  one 
is  Cube  shape.  Like  a  cube  of  ice 
such  salt  is  of  a  hard  and  compara¬ 
tively  non-porous  form, 
slow  to  dissolve— slow  in 
penetration.  The  second 
looks  like  a  crystal  of 
glass— flaky  but  hard.  It, 
too,  is  slow  to  dissolve 
and  of  low  penetrative 
value. 
The  third  is  a  soft,  po¬ 
rous  flake— not  unlike  a 
snowflake.  This  is  Colo¬ 
nial  Special  Farmers 
Salt.  Being  of  a  texture 
that  instantly  and  com¬ 
pletely  dissolves,  it  thor¬ 
oughly  and  evenly  pene¬ 
trates  to  the  very  center 
of  the  meat.  The  tiny 
particles  cannot  cement 
together  in  a  solid  mass 
MELTS  LIKE  A 
SNOWFLAKE 
These  new  truths  are  up¬ 
setting  the  old  idea  that 
salt  is  just  salt  and  prov¬ 
ing!  he  wisdomof  demand¬ 
ing  for  all  farm  purposes 
salt  that  melts  like  a  snow¬ 
flake.  M:at  cured  with 
Colonial  Special  Farmers 
Salt  always  comes  out 
evenly  cured,  finely  fla¬ 
vored  and  with  a  pleasing 
natural  color  and  tender, 
firm  fiber. 
to  resist  the  dissolving  action  of  the 
water  of  the  brine  or  the  moisture  of 
the  meat  and  stop  the  cure. 
Buying  Standards 
Now  Changed 
Whether  it’s  ior  meat  curing,  baking, 
butter  making  or  table  use  your  salt 
cost  is  a  small  first  cost  item.  Un¬ 
known,  cheap  and  slow  dissolving 
salt  may  ruin  products  worth  many 
times  the  price  of  the  salt.  You 
avoid  risk  when  you  use 
Colonial  Special  Farmers 
Salt.  You  use  less  of  it 
because  it  is  all  salt- 
pure  salt  with  all  the 
moisture  removed.  And 
it  does  not  form  in  waste¬ 
ful  lumps.  A  70-pound 
bag  is  as  big  as  a  100- 
pound  bag  of  ordinary 
salt.  Is  always  packed 
in  a  branded  70-pound 
bag.  The  linenized  ma¬ 
terial  makes  fine  towel¬ 
ing. 
Send  for  “Meat  Curing 
and  Butter  Making  on 
the  Farm,”  a  valuable 
booklet  of  information. 
THE  COLONIAL  SALT  COMPANY,  Akron,  Ohio 
Chicago,  III.  Buffalo,  N.  Y.  Boston,  Mass,  Atlanta,  Ga. 
COLONIAL 
SPECIAL 
FARMERS 
SALT 
Colonial  Special  Farmers  Salt  beats  Block  Salt  for  cattle  feeding.  It  is  pure,  evaporated 
Salt— never  causes  sore  tongues  or  sore  mouths— always  insures  animals  getting  enough. 
Fatter  pigs  £ 
fatter  profits 
HOGS  need  animal  food  to  build 
flesh  and  bone.  Dold-Quality 
Digester  Tankage  is  60%  animal 
protein.  Mix  with  grain  or  feed 
separately  in  hoppers  or  slops. 
Gives  better  results  than  grain 
alone;  eaves  one-third  cost.  Tankage-fed 
hogs  show  more  pounds  when  marketed — and 
more  profit  per  pound.  Experience  proves  it. 
Write  for  FREE  booklet  on  DOLD- 
QUALITY  Poultry  and  stock  foods 
JACOB  DOLD  PACKING  CO. 
Dept.R.N.  BUFFALO,  N.Y. 
DIGESTER 
TANKAGE 
1872-Fifty- One  Years  of-1923 
SATISFACTION 
The  Tornado  Dry  Fodder  Cutter 
Strong,  Durable,  Mechanically  Built. 
Not  continally  breaking,  cuts  finer, 
puts  fodder  in  better  feeding  condition 
than  any  other  cutter  in  America. 
PRICES  RIGHT.  Can  save  you  money. 
Write  us  today. 
THEW.  R.  HARRISON  CO.,  Manufacturers 
'Massillon,  Ohio 
The  Cow’s  Udder  and  Milk 
By  Dr.  A.  S.  Alexander 
Were  every  dairy  cow  a  Segis  Pietertje 
Prospect  there  would  be  little  fear  from 
the  “Cocoanut  Cow.”  The  famous  Hol¬ 
stein  mentioned  has  just  completed  an¬ 
other  yearly  semi-official  test  with  a  rec¬ 
ord  of  35,550.4  lbs.  of  milk  containing 
1.133.2  lbs.  of  butter  fat.  equivalent  to 
1,416.5  lbs.  of  butter.  With  her  previous 
world’s  record  of  37.381.4  lbs.  of  milk 
and  1.158.95  lbs.  of  butter  fat  she  now 
is  said  to  hold  the  two  highest  records 
for  milk  production,  and  is  acclaimed  the 
only  cow  with  two  records  each  over  30,- 
000  lbs.  of  milk  and  1.000  lbs.  of  butter 
fat  in  one  year. 
These  figures  show  that  “Prospect”  in 
her  latest  record  gave  over  97  lbs.  of 
milk  a  day  for  a  year,  and  one  wonders 
where  it  all  came  from.  The  average 
chemical  composition  of  cows’  milk  is : 
water,  87.17  per  cent;  fat,  3.69;  albu¬ 
men.  .53  ;  casein.  3.02 ;  sugar,  4.88 ;  ash. 
.71.  The  blood  of  the  cow’s  body  amounts 
to  about  one-thirteenth  of  her  weight, 
and  carries  to  the  udder  or  mammary 
gland  the  materials  necessary  for  the 
manufacture  of  milk.  The  water,  albu¬ 
men  and  salts  come  directly  from  the 
blood  at  the  time  of  milking;  the  casein, 
fat  and  sugar  are  elaborated  in  the  milk 
cells  (acini)  of  the  gland  tissue.  Milk, 
however,  differs  materially  from  blood  in 
composition.  Its  sugar  is  found  nowhere 
else  in  the  body;  casein  and  milk  albu¬ 
men  are  different  from  the  other  proteins 
of  the  system,  and  butter  fat  also  is  wide¬ 
ly  different  from  tissue  fat  in  the  cow. 
“Prospect”  weighs  1.650  lbs.,  and  her 
blood  therefore  would  weigh  some  127 
lbs.  Her  daily  yield  of  milk  being  nearly 
100  lbs.  would  draw  practically  87  lbs.  of 
water  from  her  blood,  and  her  udder  at 
the  same  time  certainly  was  a  tremend¬ 
ously  busy  factory  for  the  changing  of 
food  nutrients  into  butter  fat  and  the 
other  ingredients  of  the  marwelous  emul¬ 
sion  we  know  as  “milk.”  Other  inter¬ 
nal  organs  keep  pace  with  the  udder  ac¬ 
tivity,  for  they  elaborate  daily  over  112 
lbs.  of  saliva.  100  to  170  lbs.  of  gastric 
juice  and  at  least  11  lbs.  each  of  pan¬ 
creatic  fluid  and  bile  in  the  utilization 
of  the  ration. 
The  secretion  of  milk  goes  on  involun¬ 
tarily.  The  cow  cannot  say  to  herself, 
“I  will,”  or  “I  won’t”  yield  milk.  The 
muscular  fibers  in  the  teat  walls  and 
milk  ducts  are  unstriped  and  involun¬ 
tary.  When  in  tone  and  uninjured  they 
prevent  leakage  of  milk.  When  the 
nerves  are  acted  upon  adversely  by  chill, 
fright,  pain  or  other  irritating  or  annoy¬ 
ing  influence  the  reflex  effect  is  to  check 
or  stop  milk  secretion.  It  is  then  that 
the  cow  is  said  to  “hold  up”  her  milk.  In 
like  manner  natural  and  congenial  in¬ 
fluences  have  a  stimulating  effect  upon 
milk  secretion.  Approach  of  the  calf,  its 
preliminary  “bunting”  of  the  udder,  the 
act  of  sucking  or  the  hand  massage  and 
manipulation  of  the  teats  by  the  gentle, 
experienced  milker  and  imitative  pulsa¬ 
tion  of  the  teat  cups  of  the  milking  ma¬ 
chine,  have  a  similarly  stimulating  effect. 
The  milking  dairy  cow  therefore  should 
be  kept  in  an  environment  conducive  to 
peace  and  quietude,  and  be  protected 
against  all  sights,  sounds,  acts,  circum¬ 
stances  and  conditions  which,  in  a  direct 
or  reflex  manner,  adversely  affect  milk 
secretion. 
The  cow’s  udder  or  mammary  gland  is 
composed  of  four  quarters,  each  of  which 
is  furnished  with  a  teat  having  one  ori¬ 
fice.  The  four  quarters  are  arranged  in 
pairs.  The  pairs  are  separated  by  a 
longitudinal  partition  wall  of  fibrous  tis¬ 
sue.  The  two  quarters,  on  each  side  are  en¬ 
tirely  separate,  but  no  appreciable  parti¬ 
tion  is  present.  Each  quarter  is  composed 
of  spongy  tissue  (parenchyma)  forming 
racemose  glands,  in  lobules,  which  con¬ 
tain  numerous  milk  secreting  cell-lined 
chambers  of  acini  surrounded  by  a  net¬ 
work  of  connective  tissue,  blood  vessels 
and  lymphatics.  From  each  tiny  chamber 
runs  a  milk-carrying  tube  or  lactiferous 
duct.  These  unite  into  larger  ducts 
which  gather  and  carry  t.he  milk  into  a 
chamber  or  milk  cistern,  called  the  gal- 
aetopherous  sinus,  situated  immediately 
above  each  teat.  The  secreting  glands 
and  their  adipose  connective  tissues  are 
covered  and  interspersed  with  elastic  and 
fibrous  tissues  for  support,  and  enclosed 
in  an  envelope  of  fine,  pliant  skin.  Great 
mammary  arteries  carry  pure  blood  to 
the  udder,  and  it  is  distributed  through¬ 
out  the  glands  by  myriads  of  arterioles. 
Milk  veins,  seen  ramifying  upon  the 
floor  of  the  abdomen,  together  with  veins 
situated  laterally  and  posteriorly,  carry 
the  impure  blood  away  from  the  udder. 
At  the  time  of  milking  only  a  few  pints 
of  milk  are  present  in  the  milk  cistern. 
The  bulk  of  the  milk  emulsion  is  elab¬ 
orated  during  the  act  of  milking,  the 
solids  being  added  in*  the  acini  and  the 
watery  fluid  coming  from  the  blood. 
When  materials  for  emulsion  making  are 
exhausted,  milk  flow  automatically  sub¬ 
sides,  the  last  streams  of  milk  being  more 
concentrated  and  richer  in  butter  fat  than 
the  bulk  of  the  milk. 
The  first  milk  at  calving  time,  called 
colostrum,  is  excessively  high  in  protein 
(albumen),  and  being  a  laxative  clears 
the  sticky  fecal  matter  (meconium)  from 
the  intestinal  tract  of  the  calf.  It  also 
furnishes  elements  or  antibodies  which 
confer  upon  the  calf  a  certain  degree  of 
immunity  or  resistant  power  against 
disease. 
Preparatory  to  milk  secretion,  the  ud¬ 
der  becomes  more  or  less  engorged  with 
blood  before  and  at  the  time  of  calving. 
This  is  termed  congestion.  When  exces¬ 
sive,  the  blood  pressure  and  failure  of 
the  veins  perfectly  to  perform  their  func¬ 
tion  causes  the  watery  portion  of  the 
blood  to  escape  into  the  udder  tissues  and 
neighboring  parts.  causing  swelling 
which  dent  or  “pit”  under  pressure  of 
the  fingers,  and  are  termed  dropsical  or 
edematous.  Iu  severe  cases  tiny  blood 
vessels  sometimes  rupture,  and  the  serum 
or  milk  becomes  stained  with  blood,  or 
blood  alone  may  be  stripped  from  the 
teats.  Similar  edema  may  occur  in 
mammitis  or  mastitis,  commonly  called 
“garget”  or  “caked  bag,”  which  is  true 
inflammation  of  the  tissues  involved.  The 
symptoms  of  inflammation  are  swelling, 
redness,  heat  and  pain.  Impairment  of 
function  also  results.  In  simple  mam¬ 
mitis  the  mucous  membrane  lining  the 
teats,  milk  cistern  and  milk  ducts  is  in- 
flammed.  The  condition  is  similar  to  a 
“cold  in  the  head.”  In  the  acute  infec¬ 
tious  and  contagious  forms  of  mammitis, 
the  inflammation  affects  the  cell  and 
glandular  tissues  of  the  udder,  the  condi¬ 
tion  then  simulating  bronchitis  or  pneu¬ 
monia,  which  may  progress  to  the  stage 
of  suppuration  or  gangrene. 
The  udder  being  a  peculiarly  delicate 
and  sensitive  organ  everything  possible 
should  be  done  to  protect  it  against  all 
causes  of  mammitis,  for  that  disease,  un¬ 
less  in  the  simplest  form,  seldom  per¬ 
fectly  responds  to  treatment,  and  often  is 
disastrous  or  ruinous  in  its  effects. 
Moldy  Bread  for  Pigs 
Will  moldy  bread  harm  pigs  when  used 
as  feed  with  table  scraps,  etc.?  I  can 
obtain  this  bread  without  any  cost  to  my¬ 
self,  and  would  like  to  use  it  if  it  is 
not  harmful.  The  mold  goes  through 
the  entire  loaf,  and  sometimes  is  many 
colors.  N.  F.  L. 
Catskill,  N.  Y. 
Moldy  bread  can  be  safely  fed  to  mar¬ 
ket  pigs,  although  1  should  hesitate  to  use 
extensive  amounts  of  this  material  for 
breeding  animals.  It  should  be  supple¬ 
mented,  however,  with  some  grain  and 
might  constitute  as  much  as  50  per  cent 
of  the  *ration ;  hence  a  mixture  of  five 
parts  of  bread  coupled  with  four  parts 
of  eornmeal,  and  one  of  digester  tankage 
is  proposed.  The  table  scraps  can  be  fed 
in  addition  to  this  combination ;  but  in 
any  event  I  should  surely  feed  some  corn 
to  pigs  that  were  being  fattened  for  mar¬ 
ket  purposes.  It  might  be  possible  to  re¬ 
duce  the  digesfe#  tankage  to  5  per  cent 
in  case  the  table  scraps  were  abundant. 
f.  C.  M. 
