15 ! 
for a Profit or a 
Not such a foolish question as it sounds. Thousands 
of dairymen are milking thousands of cows, twice every 
day, without realizing a penny in return for their trouble. 
They don’t know it because they don t keep records or 
feed consumed and milk produced by each cow each day. 
When you have your cows back in stanchions this 
fall, start keeping records. Get rid of the boarders if 
you have to give them away. Feed a ration built around 
BUFFALO CORN GLUTEN FEED or DIAMOND 
CORN GLUTEN MEAL as its protein basis. Un¬ 
profitable cows on such a ration are apt to be unprofit¬ 
able on any ration. 
Spend less for feed and boost the milk price by eliminat¬ 
ing the costly surplus from boarder cows. Fewer cows, better 
cows and the right feed will do it make up your rnind to 
that this fall.We have a ration card that will help 
you. Write for it. . ... 
KJO (SOUNDS NET 
v CORN 
GLUTENmi 
IN EVERY 
LIVE DEALER’S STOCK 
AND EVERY GOOD 
DAIRY RATION 
' WtfilAlOffices HEWTO** ttM. 
OUMNSTtlU AKAHV*: 
rnoraM: . «!" •«>“* 
Of Min UK 
dem Hw, 
MnaoHWHKrfs mij 
40 c fo “Protein 
23°/o Protein 
)ispersal Sale of Registered and Grade Guernseys 
the property of Mr. A. A. Gillette 
/ at 
Locust Grove Farm, Lima, N. Y. (19 miles from Rochester) 
Friday, September 12, 1924- 
at 11 A.M. Eastern Standard Time 
The offering is headed by 
larshie’s Moonli ght May King 56887 
Dam• Marshie*D.v! n 6748 1 (AR.^Ifi^moS8.7cfn)^^milk, 691.61 lbs. fat (Class E); 14729.90 lbs. milk, 
915.05 lbs. fat, 2nd cow Class B. 
SSff 
good! working herd, which has been regularly tested and bred for production. 
For Catalogue address• 
EANDER F. HERRICK, Sale Manager, 
495 Main St., Worcester, Mass. 
SWINE BREEDERS 
200—Pigs For Sale—200 
Chester and Yorkshire Cross and Berkshire and Chester Cross 
6 to 7 weeks old $4.50 8 to 9 weeks old $5.00 
Also pure bred Berkshire and Chester sows or boars. 
7 weeks old $6 each. All these pigs are healthy and 
fast growing. I will crate and ship from 1 to 100 
C. O. D. on approval. 
A. M. LUX, 206 Washington St., Woburn, Mass. 
iigTypt 
Polands ^ or ^ s ^ reatest 
> Breed of Hogs 
mt to close out surplus stock to make room If you 
nt a choice young Boar or Sow. or a Pair of Pigs, an- 
er this Ad. at once and get real Bargain. Best Breed- 
;. Registered. Write at once for prices etc 
CATTLE 
HOLSTEINS & GUERNSEYS 
250 head of fresh cows and close springers to select 
from. If you are in the market for fancy young cows 
that are large in size and heavy producers it will pay 
you to see this stock. Tuberculin test. 
A. F. SAUNDERS, Cortland, N. Y. 
Telephone 1476 
GRADE HOLSTEINS 
ISO NEW YORK STATE DAIRY COWS 
TO FRESHEN 
AUGUST and SEPTEMBER 
ALL YOUNG PERFECT GOOD SIZE MILKY 
WORLD’S CHAMPION FOR REPRODUCTION DEAD 
W ORD has been received that Financial King’s Interest, the pure-bred Jersey that 
holds the world’s record for reproduction, all breeds, died at the Greystone Jersey 
Farm, Pennsylvania, on August 6th, at the age of 24 years and 7 months. 
This marks the close of one of the most notable careers that is to be found in live- 
stock history, for during her lifetime Financial King’s Interest was the mother of twenty 
heifer calves and one bull calf. Unfortunately she was not tested until she was in er 
nineteenth year, but even at that great age she produced, with calf, 401.09 pounds o 
butter-fat, and followed this with another official test in her twentieth year, when she 
again produced over 400 pounds of fat. 
At the 1923 National Dairy Show she was exhibited with ten other ot the greatest 
Jerseys that have ever been gathered together, and was the center of a great dea o 
interest. 
Mr. Sharpies, her owner, is having her head mounted, in recognition of her useful life 
and wonderful record. 
\merican Agriculturist, September 6, 1924 
Help the Dairy Industry 
A Plan to Reduce Costs and Increase Prices 
By E. R. EASTMAN 
E VERY farmer 
knows that the 
success of his business depends upon two 
chief factors, economic production and 
rrood markets. So much has been said 
fn recent years about the marketing 
problem that many of us have forgotten 
or lost sight of the fact that economic pro¬ 
duction, which means chiefly keeping the 
costs of production down, is EQUALLY 
IMPORTANT. We have perhaps expect¬ 
ed too much of cooperative marketing. Let 
us by all means continue to cooperate, but 
let lis at the same time never forget that 
the strongest cooperative organization 
never can save the man who does not 
raise his products by good business 
methods. 
There is not much point in slaving long 
hours to raise stuff which is continually 
marketed below the costs of production. 
But it is equally true that sales prices will 
be determined on the production costs of 
good farmers and not on those of poor 
ones. . 
I have been connected directly or in¬ 
directly with the dairy business practi¬ 
cally all of my life, and of late I have been 
giving a great deal of thought as to what 
could be done by dairymen if they would 
work together, even in a small way, to 
lower their costs of production in addition 
to marketing their products. Out of 
this thought I want to propose a plan 
which I believe workable, and which will, 
even if followed in a comparatively small 
way, be of a lot of help. 
The Plan in a Nutshell 
In a word, the plan is this. To get at 
least ten thousand dairymen in the New 
York milk shed to pledge that, between 
now and April, 1925, they will get rid of 
at least one cow from their herd for meat 
purposes. This cow can be fatted and 
that part which cannot be eaten while 
fresh can be canned. In this way the 
family will be kept in meat all during the 
winter. A large number of farm women 
have learned the secret of canning meat 
so that when it comes out it is practically 
as good as when it is fresh. Many home 
bureau clubs have done a lot of good in 
putting on demonstrations showing how 
to can meat so it will keep well, and any¬ 
one who wishes may get complete in¬ 
formation through the home bureau 
agents or the State Colleges of Agri¬ 
culture. 
There are also many fine possibilities in 
the formation of neighborhood meat 
clubs. A few families in a neighborhood 
could agree to each 
kill a cow at different 
periods so that fresh meat might be had 
by all of them practically all of the time. 
Of course, there is always the possibility 
also of selling the cow to the local butcher. 
The only reservation on the disposal of a 
cow is that she must be sold for meat 
purposes. It does not help the situation 
any to merely transfer a poor producer 
from one farm to another. 
“That’s all right,” some who read this 
will say, “but what cow shall I kill? All 
of mine are good producers.” 
That might be true, for a comparatively 
few herds, but I know from my own ex¬ 
perience that at least 90% of the dairy¬ 
men have at least one cow in their herd 
that they know way down in their hearts 
is not paying her keep. They know this 
even though they have kept no records of 
any kind. She is so much poorer than 
the best cows in the herd that her de¬ 
ficiencies are well known, whether the 
farmer admits them or not. He simply 
has not gotten around yet to get rid of her. 
Ideal Winter Work 
Now why cannot we all work together 
to eliminate these cows during the 
winter? What better job could we do in 
cooperation, for every individual and for 
the whole industry? It is this class of low 
producers that is not only keeping down 
the profits for the individual farmer, but 
it is her milk that makes the surplus and 
keeps down the prices for everybody. 
If you stop and think about this plan, 
I think you will agree it has a great many 
good points. It is not hard to put into 
action, will not cost a single dairyman a 
cent; but on the other hand will put 
money in his pockets. It will help the 
whole industry and it will raise the 
standard of living by improving the diet 
of all those who consume a part of the 
meat at home. 
It is too bad many of the old-fashioned 
practicesTof our fathers and grandfathers 
have disappeared from country districts. 
Then most farmers would kill a beef 
sometime during the fall and winter. It 
used to be a regular thing. We probably 
eat more meat now than they did then, 
but instead of raising it, and preparing it 
for own table, we selHt to the butcher 
and then buy it back in small quantities 
AT TWO AND THREE TIMES THE 
ORIGINAL PRICE, or else we buy 
western beef at the same hard retail prices. 
I think that we are beginning to realize 
(Continued on page 162 ) 
