Corvallis gazette., July 02, 1907, Image 4

yCreeryn
In constructing a better worker like
the one shown in the illustration mi
pie, ash or chestnut are the best woods
to use. The butter .worker stands on
a table or low bench or If made In lar
ger size upon the floor, says the Mont
real Herald. The lever works upon a
rod and can be moved sldewise. The
table slopes forward and has several
A BUTTEB WOBXSB.
grooves to carry the liquid down to a
pail or a dish placed to receive it. The
lever at the underside has a round or
sharp edge.
Three Things Necessary.
A writer for the Cream Bulletin gives
these three points as the things neces
sary to produce good separator cream:
The first requirement is perfect clean
liness. Every article that is used about
the milk must be washed with good
soapsuds or some washing powder- ev
ery time it Is used. The sooner it is
Cleaned the better. After being wash
ed it should be thoroughly scalded with
boiling water and then thoroughly
dried. I find borax excellent for clean
ing my separator.
The second requirement Is to keep
the cream cool. The best place is near
an open window at the northwest cor
ner of the house. This provides a free
circulation of air. The vessel in which
the cream is kept should not be shut
tight with a metal cover. It Is better
to keep a thin damp cloth over it, as
this allows ventilation.
The third requirement Is to keep the
cream well stirred. Fresh cream
Should never be added without mixing
It thoroughly with that which is al
ready in the can.
By following these Instructions it
will not be difficult to deliver good
cream in good condition.
The Man Behind the Cow.
If "the man behind the cow" would
do his part, no unprofitable cow would
masquerade under the fictitious appella
tion of "milk cow," says F. D. Coburn
of Kansas. She would either be sent
to the butcher's block or be made to
return a profit by more Intelligent care
and management. It passeth under
standing why theft in a cow should be
tolerated more than theft by a human
being. In effect the loss to the con
sumer is in either case the same. Our
government has found it wisdom to
study and establish far reaching meth
ods for the detection and suppression
of crime by the human family, and by
the same token why should our farm
ers and dairymen be less vigilant In
regard to this possible proclivity in
their cows beasts described as dumb,
yet outwitting their owners?
So long as cows of this class are per
mitted in the dairy herd just so long
will there be dissatisfaction and fail
ure. Improvement is the route to suc
cess, whether by breeding or better
management, and intelligence in our
cow owners is the power that will
force development In the right direc
tion. A Good' Calf Rearing Mixture.
The following Is one of the most suc
cessful of homemade calf rearing mix
tures when used along with a little
linseed cake: Two parts, by weight, of
oatmeal; two parts of cornmeal, one
part of pure ground flaxseed. These
meals should be finely ground. It Is
prepared for use by boiling with water
or by scalding with boiling water
and allowing it to stand for twelve
hours. The calf rearer Is recommend
ed to begin with a quarter of a pound
per head dally for calves a month old,
new milk being fed the first month.
The allowance may then be Increased
to half a pound and more per day as
the calves become older, and the meal
may be supplemented profitably by
half a pound to one pound of pure lin
seed cake per head dally. W. R. Gil
bert. Keeping the Calf Healthy.
Keep the calf a little hungry and
eager for more rather than fill It to
dullness. The endeavor should be to
prevent the beginning of Indigestion,
which leads to scouring. Nothing
causes indigestion sooner than over
feeding or irregularity in the quantity,
time and temperature of the milk, es
pecially while the calf Is young, and
absolute cleanliness about the feeding
vessels is essential, with frequent
scalding. If it can with certainty be
kept equally clean, some feeding de
vice which compels the calf to suck Its
milk Instead of swallowing rapidly la
preferable to the open pall.
Keeping the Cow Clean.
A Pennsylvania dairyman says: The
secret of keeping a cow clean is in the
stall. Cows should not be tied In a
stable without a platform, as It would
be Impossible to keep them clean even
if they were clipped. Any farmer
can make a platform in his Btable out
of clay or cement. I like a clay plat
form with a cement gutter. The plat
form must not be too long or too short;
It must be Just right for the length
of the cow. Keep the platform well
littered with straw. Clean the gutters
twice a day, and cows can be kept ntce
and clean.
"""THE" OXIRT'COF. '
Feed and Cars Necessary For Growth
and Development.
One of the very best feeds to give the
skim milk calf is oats chop, says the
Farmers Advocate. Throw a little
dry chop in a box and allow the calf
to eat of It whenever It desires. Grad
ually Increase the amount as the calf
grows older.
The calf should never be confined In
a stall during the day If the weather is
warm and dry. Exercise Is the prin
cipal thing in the development of con
stitution. If the reader is feeding a heifer calf
with the Intention of making a dairy
cow of it when it has matured, there
should not be much fat forming foods
given. Cornmeal, ground barley and
even chopped rye should be fed spar
ingly. The little animal needs feed
rich in protein, such as oats chop and
bran, with only enough fat forming
feeds to balance the ration and furnish
a variety.
Treat the calf kindly from the first
The gentle pet never makes a kicking
cow. Let the children pet It until It
is "as gentle as a lamb."
Do not feed the calf too much coarse
feed, as it has the tendency to distend
the paunch and make an ill shaped ani
mal. On the other hand, do not make
the ration entirely of concentrates.
Careless methods of feeding are re
sponsible for most cases of disease in
young calves. ' Cold milk, as well as
milk that has been overheated, is in
jurious because it upsets digestion.
Overefeeding is almost as bad in Its
results as feeding too little until the
calf is old enough to eat hay.
The Way to Doctor Cows.
Perhaps the best way of demonstrat
ing the danger of drenching of cattle
is to advise the reader to throw back
his head as far as possible and attempt
to swallow. This you will find to be a
difficult task, and you will find it more
difficult and almost Impossible to swal
low with the mouth open. For this
reason drenching cattle is dangerous.
However, if a cow's head be raised as
high as possible and her mouth kept
open by the drenching bottle or horn
a portion of the liquid is very apt to
pass down the windpipe into the lungs,
sometimes causing instant death by
smothering and at other times causing
death to follow In a few days from con
gestion or inflammation of the lungs.
Give all cattle their medicine hypoder
mlcally or In feed. If they refuse feed,
give it dry on the tongue. The proper
method of giving a cow medicine is to
stand on the right hand side, placing
the left arm around the nose, at the
same time opening the mouth, and
with a spoon place the medicine, which
should be of a powdered form, back on
the tongue. She can then swallow
with safety. Dr. David Roberts, Cat
tle Specialist.
I Home Churning.
1 A barrel or box churn is the best for
the home dairy. When the cream is
ripe, scald the churn and cool to the
temperature of the cream, which
should be from 56 degrees to 64 de
grees, according to conditions. If
color is used, it should be put in the
cream when it is put in the churn.
Turn the churn so as to get the great
est concussion possible. The butter
should come in from thirty to fifty
minutes. After the butter comes
draw the buttermilk, using a strainer
to catch the particles of butter that
may escape with the buttermilk; then
wash with cold water, using about the
same quantity as there was of cream.
I At the national dairy show to be
held in Chicago Oct 10-19 there will
be $10,000 awards in cash prizes, med
als, cups and diplomas to exhibitors of
cattle and dairy products. An inter
esting feature will be judging contests
for dairy school students. Special
awards will be given to the exhibitors
of market milk and cream.
Test Your Cows.
The testing of each cow at least
once a week as to quantity and qual
ity is the basis of all successful dairy
ing, as in only too many cases the poor
cows in a herd eat up the profit of the
good ones. Better to have six good
cows than to have twelve medium
ones.
The Dairy Sir.
The external qualities of a dairy aire
are Indicated by bright prominent
eyes far apart, a masculine head and,
neck; deep, broad cheBt; deep, capa
cious barrel; soft loose hide; clean
bone and a general spareness of flesh,
especially in the region of the shoul
ders, thighs and hip bones. Indeed,
from the shoulders backward the dairy
bull should have the same general out
line possessed by the dairy cow. He
should have an active, graceful style,
showing that abundance of .. vigor go
necessary in a good breeder.
Cow Testing Association.
In some states recently co-operative
cow testing associations have been
formed and are weeding out those ani
mals which are not profitable and In
this manner putting the dairy indus
try on a profitable footing.
A Contest For Cleanliness.
In California a unique campaign for
cleanliness baa been started. The
dairymen In the vicinity of Areata are
going to try to outdo each other In
keeping their places clean. The plan
Is to have each dairyman who enters
the contest deposit In the bank $1 each
time he cashes his check from the
creamery. At the end of the year a
committee will visit each one of the
dairies contesting, and the three who
have made the best showing In a
sanitary way will be awarled first
second and third prizes.
DAIRY TALK of TODAY.
HANDY HAY CAPS, y
Their Use on Alfalfa and en Clover.
. Put Green Into Cocks.
The cloth in the cap is made from (A)
sheeting torn into pieces forty Inches
square, and to each corner a larger
washer weighing about one-fourth of a
pound is tied, says Hoard's Dairyman,
which shows one of these caps in the
accompanying cut and. comments aa
follows upon the use of hay caps: .
Put Up Into Cooks.
The hay is put up into cocks about
seventy-five pounds each and then cov
ered with the bay caps. The weights
that are attached to the corners of the
cap tend to keep the cloth tight over
the hay, for as the hay settles the
weights drop closer to the ground.
To shed the water well the elbth
oust be kept smooth and free from
wrinkles, and to accomplish this the
weights, when the caps are put over
the cocks, should be several inches .
from the ground. This method gives
the weights an opportunity to pull
down constantly on the four corners of
the cap. ,
To Shed the Water Well.
Some have recommended pegs be at
tached to the corners of the cap and
hook them into the bay to hold the cap
over the cock. This system would be
all right if the cock of hay did not set
tle, but since the hay through settling
would soon pull away from the cap,
enough to materially loosen it and
cause more or less pockets and folds
in the covering, we do not recommend
this method.
There is no better hay for dairy cat
tle when properly cured than alfalfa.
It compares very favorably In compo
sition with bran, as is shown in the
following table, which gives the
amount of digestible nutrients In 100
pounds each of bran and alfalfa hay:
Protein. Carbohydrates. Fat.
Bran 12.6 38.6 3.0
Alfalfa........ 11.0 89.6 U
When bran in these days Is worth
around $20 per ton we believe that It
will pay farmers to spend some money
and time in making sure of a good crop
of alfalfa. When the dairyman has
his barn filled with good alfalfa hay
and his silos full of silage he has a
"
HAT CAPS WITH COKNKB WEIGHTS.
splendid foundation for a good dairy
ration, and it does not require heavy
grain feeding to produce large flows of
milk.
It might be added that the hay cap
serves equally as well in the curing of
clover hay. The advantage of the hay
cap is not only valuable In protecting
file hay from rain, but from the sun
as well. The hay can be put up into
cocks when it is green and cured in
the shade, which is better than drying
it out in the sun. Hay cured this way
is more palatable and retains more of
the leaves because they do not become ,
brittle and break off. The leaves of
the hay are the most valuable part of
it and any system that tends to cure
them properly and prevents losing them
in the field is, in our estimation, worth
practicing. - j
The Range Horse. !
The range horse is disappearing as
a prominent factor in the live stock
industry of Colorado. High prices for
land are partly responsible for this.
Moreover, the past two or three years ,
have also witnessed very high values j
for breeding mares, and many ranch
men could not resist the temptation to
close out The Horseshoe ranch of this
state had 8,000 horses on it a few
years ago, but this supply has now
been cut down to 1,600, states a Col
orado man in Orange Judd Farmer. I
could name other large outfits that:
have curtailed operations. Some ofj
them are turning to sheep. It takes!
only a year to mature sheep for market j
WIUlo 1UUT j coin rajuuvu xui
horses.
Alfalfa In Nebraska.
Alfalfa Is the greatest forage plant
grown in Nebraska. Every effort
should be made to extend Its culture
through all parts of the state. This la
a nutritious perennial and produces a
permanent meadow. It Is very palata
ble and la relished by all kinds of
stock. Its greatest value lies in the
production of hay. For certain kinds
of stock It Is valuable for pasture, bnt
when used extensively In this way Is
likely to kill out in spots. Kimball's
Dairy Farmer.
Strawberry Beds.
If the beds are In bad condition start
as soon aa runners can be obtained and
peg these down outside the hills, where
they will soon root and by the middle
or end of July will be fit to plant oat
In their permanent quarters In good
solL Strong, loamy soil well drained
aulta the strawberry best and a south
or southwest aspect should be chosen.
Gardening.
8trawberry Plants.
It Is poor policy to let strawberry
plants ramble away at will year after
year, gradually getting weaker and i
producing smaller fruit says Garden-1
ing. Even If new beds are not made"
much may be done by removing use
less crowding runners and at least
keeping Jhe aoil free of rottna weed.
POINTS FOR THE
HORSE BREEDER.
. In a bulletin issued by the Univer
sity of Wisconsin the writer, F. C.
Warren, the well known breeder, says
about the care and management of
stallions: A few things that I consider
of great Importance are, first before
using the stallion let him get some age.
No colt will breed as well as .an old
horse, from eight to sixteen years old.
provided the horse has been properly
taken care of. Next avoid all pam
pering, both as to care and feed. Feed
and work him as you would any horse,
not 'overheating or overexerting him.
If not situated so you can work or
drive him, have a good, roomy yard
where he can run and exercise at his
own free will. There are three things
that should be remembered that arc
not conducive to fertility hi the stal
lion or to soundness, strength or lon
gevity in his progeny viz, idleness,
pampering with unhealthful food and
"putting him to service when too young.
If these matters are observed and you
will limit your horse to the proper
number of mares, you will get good
results.
" As to feedj we would give him a lib
eral quantity of oats and bran, two
parts oats and one of bran, twice a
day, and once daily through the mare
season a good feed of boiled barley
with a little flaxseed cooked with It
Mix with bran and feed hot at night
This, with good timothy hay and suffi
cient grass, should constitute his daily
feed, with perhaps a few ears of corn
occasionally. Remember this one im
portant matter, keep your horse healthy
and as near a natural condition as pos
sible. To do this you must feed and
exercise him properly. This must be
continued all through the year. The
man who keeps his horse right just
through the mare season and then con
fines and keeps hinT in an unhealthy
state all the rest of the year will find
himself with an unprofitable stallion
in a short time.
The Useful Hackney.
An old English breed still popular is
the hackney as bred for many years I
for speed, endurance and style, says
American Cultivator. It is a full j
breasted, short backed horse, rather '
short legged and carrying head and j
neck like the typical coach horse. As i
compared with other coach breeds, it
is rather more blocky and broader in
shoulder and rump. Of late years
breeders have aimed at a more stylish,
high stepping gait sometimes to an
exaggerated degree.
The feet should be carried clear from
the ground and well raised at the knee.
A HACKNEY STALLION.
as shown In the illustration, which in
dicates in an attractive way the stylish
gait and conformation of the ideal
hackney. The breed is remarkable
for soundness and good constitution,
with a great amount of bone and sub
stance. Cross breeding with native
stock has given good results for both
style and constitution. In this country
the breed is quite abundant in eastern
and northern states. The standard
height of the breed is fifteen and a
half hands, and the range of height is j
from fourteen to sixteen hands. It is
one of the best all round roadster and
coach breeds.
Care of the Harness.
I have seen collars and saddles put
back day after day covered with hairs
and reeking with sweat says a writer
In the Horse Breeder. "No time to
brush or air them" is, of course, the
excuse. Naturally they soon become
as hard as boards and ingrained with
flith, so Dobbin or Damsel is badly
galled and perhaps thrown out of work
for a fortnight at a busy season, to
say nothing of the fact that a very
short time suffices to ruin any piece
of harness which Is not kept clean.
One wonders that as bits and stirrups
are only rubbed up for special occa
sions steel should be so generally used.
It is true that no manufacturer will
guarantee a nickel bit but it Is far
easier to keep bright than a steel one,
and, as farm horses are rarely of a
"larky" disposition, the risk of a break
would be slight The market team
fares no better. It may have been a
good one originally, possibly bought
second hand as a bargain and nicely
done np by the local carriage builder,
but It is very seldom washed and nev
er properly dried, so the paint and var
nish soon lose their pristine freshness,
and the farmer's wife or daughter can
no longer drive to town taking an in
nocent pride in the turnout which at
first excited so much comment
Building Up the Flock,
By selecting the best of the ewe
lambs each year and breeding to a first
class ram each time you can soon build
up a flock that will please your eye and
strengthen your bank account Tour
ram is one-half the flock, and in case
your ewes are grades he is more than
half when it comes to giving form and
quality to a flock. Never nse a grade
ram if you want to improve your flock.
.Any of the mutton breeds are good.
Select the breed yon like best but be
sure to get a good individual to head I
your flock. '
DINING IN FRANCE.
Tact With Which Guests Are Brought
- into a Social Group. i ?
Every one knows his position and
Lis cue, and every hostess knows
that part of her duty is to indicate
and to give them, says Professor
Barrett Wendell in Scribner's. Per
haps . the most characteristic in
stance of the way in which this af
fects social conduct is what gener
ally happens at a dinner party. In
stead of sitting at the ends of the
table, where they are far apart, the
host and the hostess sit opposite one
another in the middle, where the ta
ble is narrowest and where they are
able at once to keep in touch with
each other and easily to talk with
the guests on either side of each.
Thus a company of twelve is at once
brought into a single social group,
and the outlying members of a lar
ger party are not so far away that
they oannot readily listen to the
general talk or even take part in it.
And the talk is always general,
addressed no doubt to one or anoth
er of the company, as the tact of
the hosts happens to find pleasant
est, but never broken into a system
of separate confidential dialogues,
as is generally the case at home. A
French dinner is not noisy any more
than is a French drawing room. But
in either case the deeply subdued
tone of voice prevalent in England
and among the better sort of Amer
icans would be almost a breach of
polite manners. Every social func
tion in France, even to the most in
formal, has a social character far
more pronounced than ours.
The individual is there to enjoy
himself. But he is also there to play
his part. In consequence all social
intercourse m i ranee has a quality
less personal, less confidential, some
what more reserved, than an Ameri
can is used to. Whoever, even in
private places, finds himself in the
presence of his fellow beings con
ducts himself in many ways as if he
were in public. The French are in
no way conscious of this phase of
their manners. It is as normal to
them as it is novel to an American
visitor. And it results in a general
and cheerful, though not quite inti
mate, conviviality which makes our
own manners seem in contrast
somewhat melancholy in their dual
isolation.
Sure to Keep His Word.
A well known clergyman on one
occasion preached a sermon in a
prison. During the services he no
ticed that one of the convicts pres
ent seemed very much impressed.
Later in the day he sought him out
and said:
"My friend, I hope you will profit
by my remarks just now and become
a new man."
"Indeed I will," was the cheerful
reply. "In fact, I promise you that
I will never commit another crime,
but will in future lead an exem
plary life."
"I am very glad to hear you say
that," said the clergyman heartily.
"But are you certain you will be
able to keep the promise?"
"Oh, yes," said the convict. "I'm
in for life."
Origin of Dyeing Cloth.
A dog gave us the art of dyeing
cloth. One afternoon, . so many
years ago that the date is of small
consequence, a noted man and his
sweetheart went for a walk along
the sands of the seashore in a faroff
country. A little dog trailed along
at their heels and, becoming weary
of much love making, finally ran
ahead and went fishing among the
rocks. One particular shellfish
which he captured and devoured ex
uded a fluid which dyed the hair
about his mouth a pretty purple.
Investigation of this incident found
ed the science of dyeing cloth,
which now gives a happy, feminine
world the pleasure of flaunting so
many brilliant colors in its attire.
Information at Hand.
A lady who had gained quite a
reputation in her own community
because of her strict regard for the
quietude of the Sabbath had occa
sion on a pleasant Sunday afternoon
to walk by a vacant lot on the out
skirts of the town. There she per
ceived a crowd of boys and men
playing "scrub" with great vim.
She accosted the nearest boy, who
was playing center field, and asked
him, "Little man, what would your
father say if he saw you playing
ball on the Sabbath?".
"I dunno. There he is over there
playin' first base. Go- ask him,"
Boston Herald.
Every Modern Improvement. ,
Mrs. Hunter This house doesn't
seem k be very substantially built.
Even the floors shake when we walk
on it.
House Agent But, madam, this
floor is er the very latest thing
in spring dancing floors. All the
newest houses, have them.
Mrs. Hunter And the stairs
creak terribly.
House Agent Oh, we don't make
any extra charge for those patent
burglar alarm stairs, madam.
London Mail,
A LITTLE NONSENSE. I
Literally Speaking, the Doctor Told
- the Truth. .J
Two or three generations ago Dr.
Samuel Reed was one of the promi
nent physicians of Boston. . His
large practice included many pa
tients outside the city limits, and
these he visited in a buggy.
One day he bought a new horse,
with which he was much pleased
until he discovered that the animal
had an insurmountable objection to
bridges of all kinds and could not
be made to cross one.
As at this period it was neces
sary to cross some bridge in order
to reach any one of the surrounding
towns, the doctor decided to sell the
horse. He did not think it necessary
to mention the animal's peculiarity,
but was much too honest to misrep
resent him, and after some thought
he produced the following advertise
ment, which he inserted in a local
paper :
For Sale. A bay horse, warranted sound
and kind. The only reason tor selling; is
because the owner Is obliged to leave
Boston.
Lippincott's.
Horrible.
Practical Father Why did you
find it necessary, Elinor, to dis
charge the baby's nurse ?
Hygienic Mother Why, I actual
ly caught her giving baby a bath in
water a third of a degree hotter
than the physician had ordered. We
can't afford to risk baby's life in
that reckless manner. Bohemian
Magazine.
Mysterious.
"You say the alimony was a mil
lion?". "So the -paper "states."
"And he paid it without a grum
ble?" "I believe so." .
"How in the world did she ever
quarrel with such a man as that?"
Pittsburg Post.
Two Views of It
Eivers Don't you get tired of
hearing Weerius always telling his
wonderful stories of adventure in
the first person?
Brooks I don't mind that so
much as his always telling them to
the first person he happens to meet.
Chicago Tribune.
The Limit
Biggs The Dopsons are very ex
clusive, I understand.
Diggs Yes, indeed. Why, they
even have wire screens on their
doors and windows so their flies
can't get out and associate with the
flies of their neighbors. Chicago
News.
Best For the Poor.
"Surely," remarked the gord
man, "it goes without saying that
honesty is the best policy.' "
"It is," replied the wise man, "un
til you get prominent enough to
drop policy and start playing the
stock market." Philadelphia Press.
A Law of Nature.
The rain was falling.
Somebody had made an observa
tion to this effect, conversation hav
ing languished.
"Did you ever know of a rain,
that didn't fall?" asked a querulous
person. New York Times.
Safer Behind the Bars.
"The man with fifteen wives was
sentenced to a year in the peniten
tiary." "I'll wager something handsome
that he dreads the day when they
let him go." Cleveland Plain Deal
er. Useful.
"You enjoy writing dialect V
"Yes," answered the youthful
scribe. "It enables you to lay the
blame for your uncertainties in
grammar and punctuation on some
imaginary character." Washington
Star.
Discouraging.
Though not all that's written is rotten.
Though not all Is rotten that's wiittea.
This axiom must not be forgotten:
' No sign show the writers of qulttin'.
So all is not written that's rotten i
That is, aU the rotten's not written. t
Much yet will be written that's rotten
tuch rotten la yet to be written. i
Judge,
I