Lancaster Teller from Lancaster, Wisconsin • 6

THE TELLER, LANCASTER, WI8C0NSIN, FEBRUARY 11, 1915 PAOF SIX WHAT FANCY WESTERNS CAN BEAT THESE? I THE CHAMPIONS OF THE BREEDS I'; A Box of Grown-ln-Wisconsin Apples as Handsome as Any and Unsur passed in Flavor. An economic producer of hams and bacon. A "bred and owned in Wisconsin Poland China, twice named a champion during the past season. '7 There is no job for horses of this field and on the streets, is the son Show me a sire and I can tell you about what his colts will be. This was the statement recently made by a successful horseman whose years of experience and observation have convinced him that well-bred and properly-fed drafters are generally money makers and that horses from inferior sires are invariably money losers.

The accompanying illustration shows a scrub, and in bold contrast a grade gelding. The scrub is all that can be expected of a grade or scrub sire. He is a misfit on any market in the world. 1 There is no job for horses of this type. It cost approximately as much to produce him as it did to raise the other horse.

The good gelding ik a compliment to his pure-bred sire. This particular one was raised on a farm near Peoria, 111. In 1906 and 1907 he was a member of Armour Co.s international blue ribbon, winning two, trey, four and six-horse teams. He was a member of the Armour six-horse team which established the American name for. heavy drafters at the London Im temational Horse Show irfe 1907.

Exceptional horse judges have credited Mack and his mate with being the best leaders ever seen In the show ring. Besides this unsurpassed show ring career, he has established an exceptional record as a worker, having x. cause they are of the early varieties and reach the market when apples are scarce, usually command a good price. Where Apples Are Grown. The apple-growing sections of the state at the present time may bo roughly grouped into three divisions: 1.

The Wisconsin vulley section, including Sauk, Richland, Crawford, Grant and a part of Iowa counties. 2. The Lake Shore region, comprising the counties along the shore of Lake Michigan, north of Milwaukee, including the Door peninsula. 3. Portions of the counties of Bay-field and Ashland.

The apples shown In the above illustration were grown in Adams county. They are of the variety known aa Delicious, which is being tried jut in an effort to find a winter apple that is suitable to this climate. Concerning them, the originator of the variety writes: The apples grown by E. Cooley of Adams county are marvelous success, the most beautiful specimen I ever saw in coloring and the style reminds me of those grown In Pennsylvania, New Mexico and North Carolina. Where such apples may be grpwn think of the opportunity, the possibilities! Your specimen even surpasses those grown in Iowa.

There must be a bright horticultural prospect for Wisconsin. A big ''business makes its biggest profits from utilizing the by-products the waste. Wisconsin has the greatest dairy business in the world. Badger dairymen own 1,700,000 cows. Skim milk, buttermilk and whey all by-products of the dairy which, without hogs too often are wasted may be used to advantage in the economic production of pork.

Of course, it requires something else besides skim milk or buttermilk. And we have it. Corn can be grown in practically every Wisconsin county. Small grains are easily one of our most successful field crops. Our soils raise the finest of green forage crops.

We are close to the output of milk feeds. We have the best markets at our doors. SYLVIA DESERVES MUCH CREDIT FOR THE MILK TESTER A tea kettle gave Watt his first ideas on steam a falling apple was the foundation of Newtons law of gravity; by means of a key and kite Franklin gained much knowledge oi electricity and if it hadnt been for a grade, Jersey cow named Sylvia, the creamerymen of this and other states might still be buying cream on the old and wasteful gauge system and thousands of boarder cows would be eating up the hard earned profits on many a farm. Sylvia balked, thats all. As a rule, it is considered bad form for domestic animals to be stubborn, but in this case her refhsal to do the expected thing led to wonderful results.

It was like this: Scientists at the Wiscon- sin experiment station, being in the heart of the worlds greatest dairyland, were groping about in search of a sim- pie, accurate means of testing the milk and cream of different cows. W. A. Henry, then director of the experiment station, realized the immediate need of a better system of checking up the performance of milch cows, so he set In motion a series of careful experiments, using the university herd as a basis for them. Sylvia, the Jersey heifer, was a member of this herd.

The first of the Badger scientists to make any progress along this line was F. G. Short, assistant chemist at the And these dairy by-products are really valuable. Feeding experts repeatedly tell us that 100 pounds of skim miik fed to hogs Is equal to half a bushel of corn. Buttermilk has approximately the same value and whey lias about half tle feeding value of skim milk or buttermilk.

These milk by-products furnish mineral and protein to build muscle and bone. They are relished by hogs and add Variety to the ration. On top of all these other advantages we have the breeders, and they have the hogs. Wisconsin swine men have already been top notchers in the swirve world. They have proved that the pork business is a winner and they have established the pure-bred hog business as one of our most important live stock activities.

Important Factory in Successffih Dairying. THE MAN. Dairy minded. Keen to learn and attentive to details. Active in co-operation.

Determined to win. THE FARM. Well organized. Well stocked. Well tilled.

THE COW. Dairy bred. Well grown. Properly fed. Profitable.

THE PRODUCT. Of superior quality. Satisfactorily marketed. THE MARKET. Well established.

Carefully maintained. George Humphrey, Agricultural Experiment Station, University of Wisconsin. 1 ered to her fathers. Sylvia wasnt a record-breaker for butterfat, but she refused to conform to precedent, and herein lies her right to a simple niche in the bovine hall of fame, alongside of Athenas winged bull and Mrs. OLearys incendiary cow.

Doctor Babcock, himself, said the other day that Sylvia should receive due recognition. While I wouldnt recognize a picture of Sylvia if I should be. showu one, and was never personally acquainted with her, he declared with a smile, she surely deserves' credit for the part she played in representing thousands of other coWs like her, ones whose milk would not test out by the modified Soxhlet method. Here is the record of the final experiments in the tenth annual report of the station. Thus saying, the modest chemist and emeritus professor resumed his perusal of the list of batting averages in the National league, leaving Sylvia and her story for someone else to repeat.

Feed Skim Milk on the Farm. It Is Wprth Ordinarily 20 to 40 cents per hundred weight to feed pigs and calves more when fed to animals of choice breeding and quality. It Contains Protein for building muscle; mineral matter for building bone. More Profits From Cow. The better the dairy cow-, the better profits she will pay on high-priced feeds, and high-priced feeds are the kind you are going to use this winter.

type. This horse, a misfit in the of an inferior sire. worked nine years on the streets of Chicago. Today, at fifteen years of age, he is as sound as a dollar and works every day. The average life of a horse on the city streets is about three years.

The Wisconsin Live Stock Breeders association used Mack in their More and Better Live Stock Special which toured the state in the spring of 1914. He was again shown in the Profitable and Unprofitable Farm Animal Exhibit in the fall of the same year. He was selected for this purpose as he shows clearly and convincingly the value of using the right kind of pure-breci draft sires. Mack surely possesses all the qualities demanded in a top notch draft horse. -j- -t- 4 5 4- 4 i i 6 4 Provide Good Feed Rations At All Times That cows like.

That include succulence and variety. That nourish the body and make milk. That keep cows healthy. That are largely farm-grown. That insure profits.

F. II. Scribner, College of Agriculture, University of Wisconsin. i 4 4 4- 4 4- 4 4- 4 4- -j 4 j. KS.yn.iki.

coast. Yet there is room for greater expansion of this industry and there are those of us who sometimes wonder if occasionally there is not room for considerable improvement in our buttermaking. Forgetting that the taste of the consumer for good, fresh pure food is greater than ever we do not always take the same pains to have the milk or cream delivered to the creamery in such condition as will enable the buttermaker to make a prime product and thus help to continue and increase Wisconsins good name as the Butter State. Every fruit-growing section has its specialty it can grow one variety or one class of fruit better than any other. So it is with Wisconsin where the fall varieties of apples appear to do best and yield the greatest profit to the orchardist.

Such apples as the Wealthy and McMahon may be grown here with a flavor that cannot be excelled in any part of the country. Fall Varieties Do Well. Because of the failure of eariy settlers to grow eastern varieties on unfavorable soils, the opinion that Wisconsin is not adapted to commercial apple growing has sometimes prevailed. Badger orchardists, however, are proving that this idea is a mistaken one and that there are great possibilities here for-applp culture if the right varieties are planted and the orchards are properly handled. Late fall and early winter apples now appear to be most profitable here but some of our fruit growers predict that certain winter varieties also will be grown with profit in the near future.

Undeveloped as the industry is in this state, Wisconsin is already producing, according to the last United States census, some 2,232,000 bustfeis of apples each year with a valuation of $1,896,000. The greater part of these apples are consumed within the state but a few are shipped into Minnesota and Northern Michigan and be TO RAISE ALFALFA vky.vys A Wisconsin Farm Upon Which If you have tried to raise alfalfa and have never succeeded dont give up. Try again. But before you do so, read what L. W.

Graber, secretary of the Alfalfa Order of the Wisconsin Agricultural Experiment association, has to say about the causes of failure in alfalfa growing. He. has just completed a canvass of the members of that organization and found that there are at least ten different reasons for alfalfa failures. Here they are: 1. Your land may be sour.

Alfalfa requires a sweet soil and It takes lime to make soil sweet. Test your soil with blue litmus paper. If it turns a distinct pink, apply at least two tons of ground limestone per acre. 2. Is your land fiat and rather poorly drained? If so, you cannot expect to succeed with alfalfa.

As great a forager as Is alfalfa it will not grow well on flat heavy soils that do not dry out readily in the spring. 3. Do you prepare your seed bed carefully? Your land may have been very weedy. It Is best to have alfalfa follow a well cultivated crop, such as corn, potatoes, sugar beets, etc. Up until about the middle of June cultivate the field frequently or If the weeds are real bad, cultivate up to July 1.

4. Do you Inoculate your soil? Just before sowing the seed spread and harrow 4n on each acre a ton of soil taken from a successful alfalfe field or from the roadside where sweet clover Is growing. It Is necessary to have the proper bacteria in the soil in order to secure a healthy, vigorous growing alfalfa crop. It will also pay to mix a quart of alfalfa seed per acre with the timothy and clover seed when seeding down. This will get a few alfalfa plants established in the field which will become bacteria distributors and thus inoculate the rl for future crops.

5. When do you sow your alfalfa? During dr' seasons seeding after August 1 will often result in failure. And never sow later than the middle of August. 6. Do you allow the weeds to crowd out the young plants? Pigeon grass.

en. Sulphuric acid was the solvent 'used, and eventually ether was omitted altoggtheV from the test. So it came-4pass that the Babcock test, sent out unpatented to a waiting world, was the direct result of a strug- gle between a professor and a cow, and since the famous test might never have been invented but for the failure of the Soxhlet test in the case of Syl- A a via. a certain amount of credit is due station, but his test, while tried out gentIe Jersey 8lnce gath. Breed his kind.

Equal and ready for any work. Although Mack is fifteen years old and has been hauling heavy loads on the streets of Chicago he is sound as a foliar. He was fitted by his breeding for his work. FOLLOW THE RULES 175 Acres of Alfalfa Are Grown. pigweed, purclane, if very thick, will choke the ycung alfalfa plants.

Get the weeds under control before you plant alfalfa. 7. Do you sow your alfalfa with a nurse crop? How much oats or barley, did you sow per acre? More than one bushel per acre generally is too thick for the alfalfa and crowds it out. Thick seeding of nurse crops has caused many failures. 8.

Do you cut your alfalfa after September Many fields are winter-killed because of late cutting. 9. Do you pasture your alfalfa? Late pasturing is generally harmful, in fact, alfalfa should never be pastured If you wish to maintain a good stand. 10. Isyour land In a good state of fertility? It takes good soil to get a good vigorous stand of alfalfa.

Manure always helps, and do not forget about the lime proposition. Your soil may need It. To Make Dollars in Dairying. Ketp only cows that are i moqey-makers. Feed silage or some other sue culence; plenty of other good roughage; grain In proportion to production.

Supply plenty of fresh water. Ventilate your barn thorough- iy. Produce the best possible product. Cater to select trade. fr 4 4 4 4 4 4 4 4 Ripening Cream for Churning.

Cream should be ripened before churned; 65 degrees to 70 degrees F. favors the growth of the bacteria which produce desirable flavors in cream. Do not ripen cream too long. It soon develops objectionable flavors. Stir the cream frequently during th ripening to insure uniformity.

Strain the cream through a wlregauze strainer to break up ur remove the curd particle. A at -'several creameries, was too slow ank complicated to be popular. Its use, however, stimulated further interest in the subject of milk testing, i and finally started on the trail of the elusive idea one of the most persistent and shrewd of chemists Dr. Stephen Moulton Babcock who never gave up until he cornered the in spite of, and by the aid of Sylvia. During the winter of 1889-90, Doctor Babcock spent much time in modifying what was known as the Soxhlet test.

This- test consisted of placing a mixture of milk, potash and ether in a rotary machine, then evaporating the ether after the fat had been dissolved, and measuring the fat column thus obtained. Hundreds of tests were made with good and had it not been for one, curious circumj stance, this first piethod would have been, recommended to the world as suitable for general use. This curious circumstance was the milk of Sylvia. Her milk, though rich, failed to give a clear separation of the fat from the ether solution. Time after time her milk was tested, but always with the same baffling conclusions.

'Doctor Babcock and Sylvia thus stood deadlocked for a short time, symbolizing, as it were, Science facing the Unknown. Weeks of strenuous laboratory work followed. The little professor centered all his enormous energy and creative instinct on this big problem. He liked the game because it was tantalizing and perplexing. The puzzle of Sylvia and her nonconformist tendencies must be solved.

How well he succeeded all the world knows, and he did his work so well that his invention remains today exactly as he gave it to us nearly a quarter of a century ago. How did he circumvent Sylvia? Simply by finding a simple, inexpensive solvent for the nonfatty solids of her milk. This made it possible to get a clear separation of the fat, so that quantatlve measurements could be tak- Bound for a High-Class Market. One out of every six pounds of creamery butter sold in the United States each year is made In Wisconsin. This means that the buttermak-ers of the Badger state produce each year something over 105,000,000 pounds or enough butter to fill about 1,700,000 63-pound tubs such as are shown in the above illustration on their way to market.

Aided by ideal climatic conditions, rich pastures and pure waters, the dairymen of the state have been able, by honestly striving to produce a high-class product, to build up a reputation that reaches from coast to Kindness of Importance. No other farm animal requires such kindness as the dairy cow. Handling the heifer roughly is an excellent way I make an unruly, nervous cow. -A. 4 1.