Corvallis gazette., April 23, 1907, Image 4

Real Estate Transfers.
i- United States to Asa Taylor,
l6o a near Bellefountain.
United States to Grace T
Hodge, 160 a sw Philomath.
United Staffs ? Martha J
Hedge, 160 s w r,f pi-itr.miH-
United S'" to Wilier F
Nichols, 16" !r Alse?.
A Bush t C E Ir1a- . ttict
ofJand in B" t"" Co;flr3?n-
C F. Ireland rr. M B Rnkinv.
tract of land in Benton Co; JSi.
. United States to Albert reth
row, 160 a in A'spa.
; C E Den tier to City of Corval
lis, right of way for water pipe:
State of Oregon to Virgil E
Watters, 120 a s of philomath;
Henrietta Randall to V E Wat
ters, lots 1, 2, 7. 3, hlock 11,
Dixon's 2nd Add to Corvallis;
io.
, Un'ted States to George A
Wheeler, patent, 16 a sw .of
Philomath.
United States to Edna Teth
row, 160 a in Alsea.
A Wilbelm, Sr. to M Buck
ingham, 120 a near Bellefoun
tain ; $2000.
Moses Bros to R J Moses, lots
124, 97 in block 30, Philomath;
$10.
Ola Larson to W C Crawford,
80 a s of Philomath; $1500.
P Belle Sherwood to Park M
Ham, 10 a near Albany.
John Colmar to Monroe Lum
Co 162 a near Bellefountain;
$2200.
Ed a Cummings to J Everette.
lots 8 and 9. block i, Co Add
Corvallis; $1300.
W A Wells to H Harrison,
160 a in Blodgett; $5.
J B Horner to Chas Mc Henry,
lot 4 and n 12 lot 2 in block 5,
Wilkins Add Corvallis; jSroo.
W F Caldwell to Rufus B
Masnn. part of lot 57, block 13,
Philomath; $650.
Elizabeth Arnault to Katlier
ine Miller, 20 a near Albans;
$2500.
George Howe to Annie S Wil
snr 348 acres west of Albany;
$8000.
DEATH OF MRS. WASHBURNE.
In Portland Hospital, Sunday
The Funeral Today.
The sad news reached Corval
lis, Sunday evening, of the death
in Good Samaritan hospital,
Portland, of Mrs. W. D. Wash
burne, who died at six o'clock
that evening;.
Mrs. Washburne went to Port
land last Monday and Thursday
had an operation performed for
appendicitis. Her sister, Mrs.
Strange, remained at the bedside
and the case was not known to
be serious, but peritonitis set in
and Sunday evening death came.
Deceased was in girlhood Miss
Ella Davis, daughter of Mr. and
Mrs. Caleb Davis, Sr., of this
city. She was born in Iowa, 48
years ago the 2nd of last Febru
ary. She was married toW. D.
Washburne in March, about 27
or 28 years ago.
The only surviving child is
Mrs. Joseph Smith of northern
Benton county. Another daugh
ter, Miss Elva Washburne, 15
years of age died about three years
ago, in exactly the same manner
in which the mother has now
been taken.
The funeral occura in Browns
ville this afternoon, the services
to be conducted by the Christian
minister, deceased having been a
member of that church. Rela-,
tives from this city left yesterday
to be present at the funeral.
Mrs. Washburne was an ami-;
able, high minded woman and
had a wide circle of friends who
deeply mourn her untimely
death. The survivors have tht
sympathy of the community in
their hour of affliction.
The
for Jbb Work ,
What Ails Youf
Do you feel weak, tired, despondent,
have frequent he-'.H-.iches, coated tonpne,
bitter or bad taste in morning, "heart
burn," belching of gas, acid risings in
throat a! lor eating, stomach gnaw or
burn, foul breath, dizzy spells, poor or
variable appetite, nausea at times and
kindred symptoms? -
If to?M ve av considerable n timber o
th. vow -.tou are suffers
front"-"-- ;d liver with ln'-
gosti,-: " . ' Pr.J'ierce's Or.
Ii.iUi'i ' " e uiiof f -1
v .. triples kno- 1
iFI:-.- ' " rTparje.nt.curi; 1
M'ri.. " fj.::-.,r.i. , It is a mcJI
ttecViii !("'?" ic: . ..rator. stomach tonic,
towel regoiator a: id nerve stror.gthener.
The "Gulden Medical Discovery " is not
a patent medicine or secret nostrum, a
full list of its ingredients being printed
on its bottle-wrapper and. attested under
oath. A gl.mce at its formula will show
thp.t it contains no ah-olipl, or harmful
habit-forming drugs. It is a fluid extract
made with pure triple-refined glycerine,
of proper strength, fro-u the roots of the
following native American forest plant
viz.. Golden Seal root. Stone root, ISls
Cherry bark. Queen's root, l!loodroot, and
Mandrake root.
The following leading: medical authoritle
smonsr a lit:, of olljers, extol The foreso
roots for the curs of just such ailments as . :
alKvesympo7us ..vj--ate: Prof K Barthol
M. D.. of Jeffciison Med. Col lews, I'm. la.: F
H.C Wood, y I).. of Lniv.of Pa.: 1'ii.f E
M. Hale, M. 1. .of Hahnemann Med. C ull
Chicago: Prr.r. John Kin?. M. D., Autho
American II:-nensatory ; Prof. Jno. M. S'
der. M. i)., Au Morvi Specific Melicine: V
Laurence Joh:;son. M. U.. Med. Iv-it, Unit- '
N. Y. : Pi-of. r'miey Ellingwood. iJ- Autl
3f Materia Me 'iea and Prof, in Bennett Mi: -cal
College. Chicago. Send name and :n
diess on Posts! Card to Dr. R. V. Pierce, Buf
falo. N. Y., ard receive free booklet giving
extract from writings of all the above me-H-cal
authors and many others endorsing, in - ne
strongest possible terms, each and every in
gredient of 'a ,ieh "Golden Medical Discov
ery " Is composed, f
Dr. Pierce-' Pleasant Pellets regulate nd
invigorate stomach, liver and lx.wels. They
may be used tn conjunction with "Goln
Medical Discovery if liowels are much con
stipated. Th ey're tiny and sugar-coated.
TURKEY GROWING.
Wile Hints From M illet Randall In
Farm Journal of Philadelphia.
The turkey business is one of the
foremost branches of the poultry in
dustry, and the prices paid for first
class stock this year are better and tha
demand is greater than for some years.
The problem that confronts the be
ginner is that turkeys are hard to
raise. 'Tis true there are obstacles ti
overcome, but such is the case in all
branches of poultry culture.
A start can be made with a few
birds and the flock increased as means
and experience will permit. Secure a
trio for a begiuniu. This is a j?03:l
time to buy. Do not wait until spriua;
the chances for goad birds a:e better
now thau they will be next A;ril.
The holiday trailc in all the leading
cities was large, lar;;er thau ever be
fore, and it was liar J work i: get
enough birds to su;;!y the I'etnand.
In consequence very few bi.Xs went
Into cold storage.
Some are asking why hifb prices
prevail more of late thau was the cus
tom in past years, to which I can give
but one reason increased consump
tion. Iu many localities turkeys are -not
raised so extensively as they were
three or four years ago. Some gave
up the work on account of a season's
failure. Disease in the flock drove oth
ers out of business.
Before you sell your stock pick out
the best for your own breeding, then
get rid of the rest. Don't be like Pe
ter Tumbledown. He always gets rid
of his choicest fowls and keeps the
scrubs for his own breeding.
The BenntiTnl Ancona.
For some unexplained reason the
Ancona (with the exceptions of the
White Faced Black Spanish and the
Blue Andalusian) is the least popular
of the family of fowls known as the
Mediterraneans. There has been a
good deal of discussion as to the origin
of the Ancona, but.it is generally con
ceded now that the best of the breed
have been made by crosses between
White Minorcas and Black Leghorns,
ANCONA COCK AND HEN.
although most breeders have reversed
this, crossing the Black Minorca with
the White Leghorn. By the latter plan
It is certain that better established
blood lines and breed characteristics
are obtained. The Ancona is a mot
tled fowl of larger size than the Leg
horn. It is a veritable egg machine
and should be more popular than It Is.
In the early days of the breed the col
oring was anything but uniform, but
now this fowl has been line bred to
such an extent that its feather char
acteristics are as well defined as those
of many breeds which are much older.
What an Esc la.
The average weight of a hen's egg is
two ounces, containing nearly 200
grains of solids, divided as follows:
Ten parts shell, sixty parts white, thir
ty parts yolk. White of egg consists of
bout 14 per cent egg albumen and 86
per cent water. There Is some fat In
It; also salt, chiefly chlorides. Egg al
bumen and the albumen of meat coag
ulate at the temperature of 163 de
grees F. The yolk consists principally
of fat; coloring matter and water; 52
per cent is water. It contains also
grape sugar and salts, chiefly phos
phate and iron corapoonds.
. ... .... jmf. guGHTJ" -
K Frequently Causes Much Damage to
the Strawberry Crop. "
Strawberry ., leaf blight frequently
causes great damage to the straw
berry, crop, as explained by a grower'
In Rural New Yorker, who says that
It makes Its appearance about "the
time the fruit sets and begins its de
structive ravages as the berries begin
to ripen. It first manifests itself by
turning the leaves a brownish red; it
will then attack tLe fruit stems and
hulls, cutting off the supply of nourish
ment from the berries; the calyx be
gins to wither and dry up, and the
berries become soft and Insipid and ore
of little value. :
As the Berry Season Advances.
It usually grows rnore. destructive as
the berry season advances.- The condi
tions conducive' to the development of
the disease appear .-to be a general
weakness of the plants. This may be
brought about from " various causes,
such as old and wornout beds, im
poverished; "soil, plants with a heavy
set of fruit with Insufficient nourish
ment, plants -exposed during winter
without protection oriunmulehed beds
during hot, dry wearier. Any one of
these conditions will .have a tendency
to weaken the . constitution of the
plants, making -them an easy prey to
rust, blight and other 'diseases.
Kinds Susceptible to Blight.
During the time we have been en
gaged , in growing strawberries we
have found some varieties so consti
tutionally strong in .their vegetative
parts and so vigorous in their fruit
organs that they will do well almost
anywhere, while other sorts are con
stitutionally weak In foliage, yet
strong In fruit bearing propensities.
They set a great quantity of berries
with little or no vitality to mature the
fruit. Such varieties are very suscept
ible to blight and should not be culti
vated except by those who are well
acquainted with their natural require
ments. It requires a healthy, vigorous
foliage to digest the various plant
foot's found In the different soils, and
probably the safest method of protect
ing the plants from blight and other
funsous diseases is to conserve mois
ture by thorough cultivation while the
plants are jrowing, protecting them
we'I durinar the winter with a liberal
mulch of horse manure. This material
if left on the nlant during the summer
prevents the escape of moisture at a
time it is most needed, and it keeps
the soil cool in fact, it Is to the bear
ing bed -"-hat the cultivation is to the
newlv planted field.
THE LINCOLN PLUM.
A Variety of Rare Beauty and Excel
lent For Market.
The Lincoln plum here shown is de
scribed by the Ohio experiment station
as being a variety of rare beauty and
excellent for market, one of the best
second early plums; quite free from
rot in some seasons; first blossoms
May 7. full bloom May 10, last bios- J
soms May 15; in full fruitage Aug. 15.
Fruit large to very large, roundish
oblong, blunt at apex, slightly necked;
THE LINCOLN PLTJM.
stem long and strong and set at an
angle; suture distinct, slightly depress
ed; color light greenish yellow, over
spread with a beautiful shade of crim
son; dots many, very minute and in
distinct; bloom, thin lilac; flesh light
yellow, firm; pit rather large, free;
quality only fair; tree only a mod
erate grower, but healthy, and forms
a round, shapely head; foliage very
luxuriant; leaves large; quite prolific,
but not so much so aa to require thinning-
of the fruit.
Rough Feeds.
Bough feeds. Including pasture, are
usually so plentiful that frequently we
feed them without any Idea as to what
and how much will produce the de
sired results. Much rough feed is
wasted In careless feeding. The cow
will eat the best of her menu first and
if given too much will pick the most
desirable morsels, leaving what might
be called passably good, which too
frequently Is treated as waste and
thrown underfoot. No more hay should
be given an animal than it will eat up
clean. This refers to first class quali
ty, however, as we could not expect a
cow to eat up clean a poor quality of
hay.
Poultry Products and Wheat.
The values of poultry products now
reach an annual figure of half a bil
lion dollars or more, or an amount
about equal to the value of the wheat
crop. The price of eggs has been high
and growing higher for several years,
because consumers have wanted more
eggs than have been produced. The
exports are not worth mentioning. Ap
parently there is no limit to the con
sumption of fresh eggs at a moderate
price. G. K. Holmes.
EGGS IN WINTER.
XTorr Biddy Mar Be Made "Shell
Out Darin the Cold Weather.
- In order to obtain the best results
from hens in winter it is necessary to
give them regular feed and care, says
Thomas Thornley in American Poultry
Journal, and he then proceeds as fol
lows: f ; .
We always have plenty of eggs to
sell in winter.
Our hens are kept- In good, comfort
able quarters with never over thirty
hens iu one flock.
- Our house is seventy feet long by
fourteen feet wide, divided into seven
apartments, giving 140 feet floor space
far.ech thirty hens, nearly five square
fjefit to each hen. This gives ample
ronm for the Mediterranean class
ivlilch we breed. . :
The ground floor is. yellow clay, on
which is kept one foot of straw.
The first thing in the morning our
ieus are given u feed of whole grain,
consisting of one part corn, one part
t."linat and one part clipped oats,
ibaut two quarts of this. . thrown In
the litter, to each thirty hens will give
them good exercise, which all laying
hens should have when coming from
the roost to keep them healthy and in
good laying condition. This feed will
koep the business hen busy most of
the forenoon.
At noon we feed a warm mash of
coarse bran, one-half bushel, loose
measure, into which are mixed one-half
peck of small potatoes, cooked soft, ta
ble scraps and two pounds of ground
bone, using some good poultry food ev
ery other day.
. This mash is fed in troughs, which
are hung up out of the way as soon as
emptied, which never requires over five
minutes.
At night they are fed one-half the
same feed as In the morning, this be
ing warmed on cold days. 'We often
parch the corn black, and this, takes
the place of charcoal to a certain ex
tent Fresh, not cold, water and plenty of
grit are kept before the hens all the
time. Our grit boxes are made on the
self feeding hopper plan, so there Is
no waste.
After the coarse grit has been picked
out we screen what remains for small
chicks in the spring.
For animal food we give plenty of
skim milk and pork cracklings, which
we find just as good as green bone and
much cheaper. We buy the cracklings
from the butcher at 1 cent per pound,
pounding them up and feeding in the
mash or separate.
We find mangel wurzels, hung on
spikes two. feet from the ground, the
best green food obtainable. Cabbage
or potatoes fed in the same manner
make an acceptable change.
Blovahle Brood and Colony House.
The illustration shows one of the
movable brood and colony houses used
on the famous Go Well Poultry farm
conducted by Professor Gowell in con
nection with, or at any rate in close
harmony with, the Maine agricultural
experiment station and the United
States experimental farm. - The shoes
MOVABLE BROODER.
beneath the house enable the caretak
er to move It to new ground with lit
tle trouble, and the economy and wis
dom of covering the sides with tarred
felt are obvious, as it makes the house
cool in summer and warm in winter.
The arrangement of windows, too, is
admirable. This house is designed to
contain two brooders and after the
hatching season may be converted into
a colony coop in which to carry pullets
to full maturity.
Green Food For Winter.
In order to keep fowls healthy during
the winter months, also to promote egg
production, green food must be provid
ed. Small potatoes, turnips, inferior
cabbages In fact, vegetables of any
and all kinds not quite good enough for
table use will prove excellent food for
the fowls In winter. Clover, if it can
be obtained, is an ideal green food for
winter. In order to do their best fowls
must have a variety as well as an
abundance of food.
Where Geese Thrive.
Geese are most valuable in ridding
the ground of grass. This is undoubt
edly true, for they are great grazers
and will gain their own living almost
entirely off herbage if it is In strong,
rich growth and in quantities sufficient
to satisfy them. Geese will do remark
ably well on a spot of rough wooded
ground that has a pond thereon. In
such a locality they will thrive from
early spring until winter approaches.
Cnlllna; Ont Old Bene.
Two years is the orthodox age when
hens should be culled out and sold or
killed where they are kept chiefly for
egg production, and this should be done
as soon as they slacken laying and be
fore the molt comes on; otherwise they
will lose weight and become unsalable
except at a reduced figure.
No Danger of Overprodactlon.
There Is no danger whatever of hav
ing an overproduction of good, whole
some food products in this land. We
are buyers and not sellers of eggs to
foreign countries. So long as we must
buy abroad to satisfy home consump
tion it Is folly to even consider over
production Iwre.
w-
Wm 111 B
MARKET THE FEATHERS.
Sane Faeta About a Mark Reelected
Sauce of Revemne. -
The prices paid for hen feathers vary
considerably, according to the market,
says Dr. P. T. Woods iu Reliable Poul
try Journal. Hen feathers range from
31-. to T cents a pound, with an average
price of about 5 cents for the best
quality. Solid white feathers bring
higher prices than mixed or dark color
ed feathers. Duck feathers bring from
25 to 30 cents a pound, the white bring
ing the highest price. White duck
feathers would sell for as high a' price
as goose feathers were it not for the
fact that they have an odor that can
not be removed 'by any known method.
Best white goose feathers bring from
45 to 55 cents a pouud, while mixed
and colored goose feathers are quoted
at from 35 to 45 cents. Goose feathers
can usually be depended upon to aver
age about 35 cents a pouud the year
round. Turkey feathers, for the ordi
nary body feathers, bring from 3 to 6
cents a pound, while the stiff feathers
from the wings and tails bring from 8
to 10 cents a pound when clean and
dry. Clear turkey tail feathers, clean
and dry, sometimes bring as high as
17 cents a pound, while mixed turkey
feathers containing wing, tail and
pointers will usually average about 6
cents a pound.
To secure a market for his. feathers
the poultryman should ascertain the
names of the bedding manufacturers in
his nearest large city and write to
them for quotations. All feathers
should be dry picked and should be
kept free from blood. Tail and wing
feathers should be kept separate from
the body feathers. It is not necessary
to dry or bake the feathers; in fact, if
this is done they will not be salable.
They may, however, be spread out thin
on the floor of a clean, dry, airy loft
and turned over occasionally for a few
days to get rid of any excess of mois
ture. Feathers should be packed as
tightly as possible into clean cotton or
burlap bags, and shipments should be
of not less than 100 pounds at a time
in order to save freight or express
charges.
Boyer'e Fonltry Philosophy.
Michael K. Boyer, one of the nestors
of poultry journalism, has the follow-
Ing nuggets of wisdom in the Farm ,
Journal : :
Regularity in the performance of
the work is important. j
System simplifies the work and ;
brings order out of chaos. i
A reputation for honest goods and
honest dealing is bound to bring suc
cess. Close attention and thorough work
will prevent disaster and save time,
labor and money.
The poultry raiser who is constantly
complaining about "bad luck" is ad
vertising the fact that his methods are
at fault.
Take "volunteered advice" with "a
grain of salt." Wise men do not need
to advertise their wisdom. No one
knows it all.
Some one once said, and truthfully,
too, that poultry culture is made up of
a chain of little things, one link out of
place making a bad kink in the whole
chain.
Increase In Average Egg Yield.
Twenty-five years ago the census of
the country showed the egg yield of
the country to be thirty-five eggs to
each hen per year, the last census sev
enty eggs for each hen per year. It Is
now thought that that average has
been increased to between eighty and
eighty-five eggs for each hen per year.
The number of hens has wonderfully
increased. Instead of $115,000,000
worth of poultry products of twenty
years ago $500,000,000 worth of poul
try and egg products is credited to the
country, and yet poultry and eggs nev
er sold higher than they have within
the last twelve months.
Geese tn the Farm.
Geese can be kept on grass and wa
ter from spring until late fall. Nearly
every farm has some meadow which
could be utilized to very good advan
tage by devoting it to goose culture.
The only time it is really necessary to
feed grain is in winter, and then only
enough is required to keep the geese in
good breeding condition. Feed a little
oats, cut clover and green cornstalk
leaves, oyster shell and plenty of wa
ter, with a little corn at night on very
cold days, and the geese will be In the
best condition when the breeding sea
son arrives.
Green Bone and Granulated Bone.
Green cut bone is fresh bone from a
meat shop run through a bone cutter
and cut into small particles. Granulat
ed bone is dry bone that has been
ground up fine by the manufacturers.
It Is not as good as green cut bone,
but answers' the purpose very well as
carbonated lime product for the poul
try, but it lacks the meat and protein
of the cut green bone.
Don't Force the Pullets.
A great many make the too common
error of forcing the pullets for egg
production from their birth on, regard
less of the fact that such forcing is
detrimental to well matured fowls. A
pullet that has been forced for egg pro
duction from thetart invariably makes
a poor breeder.
Keep Houses Tlgrht and Clean.
See that houses have tight roofs and
are clean. Given a clean house, the
roof of which does not leak, and much
may be done with it The sides may
have several layers of newspapers
tacked on in lieu of something better.
The main thing is to avoid drafts.
Raw and Cooked Meat For Fowls.
There is very little difference notice
able between raw and cooked meat in
growth results. Both are good. Feed
that which Is more convenient.
All Danish creameries issue rules for
the general treatment and milking of
cows. That concerning milking is In
teresting. At the top of the card are
the words. Good Advice," , beneath
which are a drawing of the udder and
tents of a cow, with the hand of the
milker placed in proper position. On
either side of the card are columns
shaded to indicate the percentage of
fat present iu the first milk drawn
from the cow and in the last milk
drawn. The rules on the cow are as
follows:
The cow is a living machine. Kindly
treatment entails less labor and gives
more milk.' Good work improves the
living machine.
Milk clean. Clean, milking develops
the udder and increases the quantity of
milk, and you receive richer milk. Re
member that the milk last drawn Is by
far the most valuable. You should
wear tidy and clean clothes. Have the
pail clean as well as the creamery can.
Thoroughly clean the udder by rubbing
with a piece of linen. Wash the hands
thoroughly before milking. Let the
udder be quite dry before you begin to
milk.
Milk with dry bands. Seize the teats
with the whole hand. Keep a gentle
pressure on the udder. Milk as fast aa
you can, and never cease working until
the milk Is wholly drawn. Don't strain
the teat beyond its natural length. Re
member the value of the last drops.
If there be soreness or lumps in ud
der or teats, stoppage In milk canal or
unnatural colored milk, don't mix that
milk with any other, and don't send to
the creamery.
Begin milking always at fixed time.
Milk the same cows in the same order.
Regard this excellent work as one of
honor. Clean tho cows. Have good air
in the stalls. Light should be freely
admitted.
A Grand Holstein Bull.
The Holstein bull shown in the Il
lustration was recently sold to a Syra
cuse (N. Y.) firm for $10,000. The Hol-stein-Friesian
Register says of him:
"His dam, Mercedes Julip's Pietertje,
was the world's record cow of 1901.
The dam of his sire, Aggie Cornu
copia Pauline, now holds the world's
A. R. O. record of 34 pounds 5.2 ounces
of butter in seven days and of 137
pounds in thirty days and of 94.G
THE MILK AND BUTTER KINO.
ounces of milk in one day, 659.2 pounds
of milk in seven days; average, 4.17 per
cent of fat, 2640.3 pounds of milk in
thirty days. The average daily record
of these two dams is 190.6 ounces in
one day. The average percentage of
butter fat in their milk is 4.095 per cent.
Their average butter record Is 31
pounds 13.45 ounces in one week.
There is no other animal, living or
dead, whose dam and sire's dam have
so high a combined record of milk, but.
ter fat and butter as this young bull,
and it is doubtful if one will ever be
born that can equal it. His rights
therefore to the title of the 'Milk and
Butter King of the World' cannot be
successfully assailed."
The Pedigree.
When one of my good pedigreed
cows drops me a strong heifer calf,
sired by a pure bred bull, whose sire
was from a good cow and whose dam
was a good cow, with many other good
cows lending the glory of . good work
to the pedigree when I have a royal
calf from such an ancestral line and I
feed her well and care for her properly
and breed her wisely, I know I can be
almost absolutely sure that she will be
a good cow, a profitable cow. She will
be a source of pride to me, a fruition
of my labor, a reward to my intelli
gence, a proof that I have builded
wisely and welL And in a cow thus
bred in the only way in which I know
it Is possible to breed a cow with any
degree of certainty as to what she
shall be I have such an abounding
faith that I do not adjudge her as un
worthy her breeding and my keeping
until she shall have freshened at least
three times. When you put the right
kind of dairy breeding and knowledge
into the making of a cow you have a
legitimate right to bank on the kind of
a cow she shall be. W. F. McSparran
In Farm and Fireside.
Milking the Cow.
H. G. Van Pelt, a man of wide dairy
experience and an authority on the
care of cows, says: "An all important
! factor in caring for the dairy cow Is
the processor milking. Lpon the regu
larity, gentleness and stick-to-ltiveness
of the milker greatly depend the quan
tity and quality of the milk given and
the persistency of the flow. On one
occasion, after failing in every other
method to impress upon the milker
the importance of extracting every
possible drop of milk from the cow's
udder at each milking, I Induced him
to milk the first few strips In one sam
ple bottle and the last in another. The
first tested 2 per cent and the latter
1&2 per mo f batter fat"
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