INSTRUCTIONS FOR SERUM
TREATMENT OF HOG CHOLERA
Two Methods of giving Serum to Head Ofl Ravaging Disease
Animals Should Be Kept Twenty-tour Hours In Dry
Place Both Before and A ter Injection.
(By J. H. Gain. Department of Animal Pathology, University of Nebraska.)
HOG cholera Is more widespread
Oft the corn belt than for a
number of yeara and the de
mands for hog cholera serum
have fairly Fwamped both the state
nd commercial plants engaged in Its
production.
In using the hog cholera serum
there are several important features
to consider, the most important being
that unless the hogs recefving the
aerum an- at n I tpOMd to cholera
nutting about 10 c. c. (cubic centl
Metert) in n place The Ikla at the
point of injection should be rolled be
tween the thumb and finger to prevent
leakage. Il.avy hogs can IM put into
a crate and tli injection made aloni;
the abdomen and between the bind
legs, wherever the skin is loose.
Should small abscesses form at the
point of injection, they should be
opened freely to allow drainage,
ft Is important that the hogs be
NEBRASKA HOG CHOLERA BRUM PLANT.
tbe protection lasts for only three or
four weoUs, when they will again be
susceptible to the disease This
means that it is important to know
first whether genuine cholera exists
before sending for the serum. If a
qualified veterinarian is obtainable,
hae him kill a sick pig and make a
post mortem. In actttc cholera the
kidneys show small dark colored spots.
In some cases so numerous as to give
rise to the t?rm "turkey egg" kidney.
The lungs and intestines may also
show small bright red spots. In the
kept twenty-four hours in a dry plaee,
both before and after injection.
The serum is of doubtful benefit to
a pick hog. Give only to the hogs ap
parently Well in the herd and leave
tliem Th the infected yards so that
they may be exposed to the disease.
The dose ef serum as ordinarily
used is 20 c c. (cubic ccntimetei )
pei 100 ounds of hog, but in a viru
lent outbreak or in a valuable pure
bred herd this should be increased to
25 or 30 c. c. per 10 pounds.
Where the spread of the ills- ase
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CARE OF MILK A D
CREAM H HOME
Vast Quantities Are Spoiled by
Improper Treatment.
RULES FOR THE CONSUMER.
INJECTING AN IMMUNE I O'l WITH f'HOI.KItA BLOOD.
last stages ot the acute form the skin
of the abdomen turns to a puiple
color.
There are two methods of giving
serum. In one, the inner surfaces of
the thighs :.re well washed with an
ant iitsi.it ir solution (a per cent coal
tar dip WlutJon will do) and the in
Jeetion marie deeply into the muscles,
the dose being divided equally between
the two sides. The other nu-tliod is
' to inject just Underneath the loose
skin of the aodomen. near (he flank,
through the herd is rapid, there will
ije l-iauy that are apparently well that
have been Infected for three or four
days. Most of these wili die. In
herds that are very susceptible and
where the outbreak is a virulent one,
the spread is so rapid thai unless
serum Is usctf at the outset the loss
.ill he heavy, In ordinary outbreaks
if the serum is used early and in suf
ficient dOUge 'he loss should fall be
1,)W 0 per cent.
WINTER DAIRYING.
Ry I II. Ki Hudson, Professor or Dairy
Husbandry.
There are many advantages in hav
hip cows come fresh in the winter.
When all da'ry prodert ; s'dl at a hieh
price Here in Nebraska the price of
butter Is fully 50 per cent higher In
the winter than In the summer.
When the cows calve in the spring
they generally milk well until the pas
tures "dry up." when the flow of milk
quickly falls off. so that by the time
stable feeds begin the cows are al
most "dried up." Now, if the cows
come fresh in the fall the. produce a
good flow of milk during the winter
months, and in the spring when they
are turned on grass this acts as a
second freshening, and thus lengthen!
the period of milk production An
other dtgftfnet advantage In winter
dairying Is that during this season the
farmer is ne.t so busy with other
work, consequently he can give, more
time to the care of the cows, the . milk
and the crenn than is possible during
the bnsv season of the year. When
winter dairying becomes more general
ly practiced the subject of winter
feeds will be given more attention
Of these, silage Is one of the KIOSl
Ik portent, since one acre or good
silage material will yield as pinch fe4
as three acres of pasture.
COMMUNITY BREEDING
Ry .1 H. K'andsoit, ProfgfMOf of Pafff
Ffuebnndi
It is highly desirable not only that
each dairymsn stkL -iuiiu
breed, but that a community, so far as
possible, should favor a particular
breed if nearly all the breeds a-e
represented in a sparsely settled 'im
munity it means thnt there are net
many or one breed, and. as a result,
whenever new blood is desired for a
heid it is necessary to send away, t o
qu ntly long distances, to secure what
is desired Another distinct adven
tate or community breeding, ospeeia!
ly where tbe herds are small, is that
the fanners of a community can joint
.v purchase the sire and use h'u for
their herds The cost of pur iadng
and Maintaining a gcod, pure bred
sire will in ibis way be reduced to a
nrnimum The further advantage to
a distrbt or locality in sticking to
one breed is that the demand fbl that
particular bread may he supplied in
carTHad lots, ;.ud in hK way tbe dis
trict will gradially work up a reputa
tion that will reattHy enable it to d;s
nose of nnv Stirpinj stock In a great
measure tbe sur-eass of our Botoyeaa
friends is due to the fact that they
have, as a country, been faithful to
nd developed that particular breed
.'Well seem d most Sellable to their
environment.
By .1. H. Frandson, Professor of Dairy
Husbandry.
Sanitary milk is milk from healthy
cows, produced and handled under
ronditlonn in which contamination
from filth, bad odors and bacteria Is
reduced to a minimum. The produc
tion of clean and healthful milk Is
the most Important subject with which
the dairyman has to deal. Even frOtt
pn economic standpoint the dairyman
cannot afford to Ignore the Importance
ef producing a pure and healthful ar
ticle, for we find that milk produced
ntnder absolutely sanitary conditions
selling for practically double the ordi
nary price. Needless to say. for the
production of san'tary milk the dairy
man must have healthy cows, sanitary
barns, clean bedding and dust free air,
clean barnyard, clean cows, clean and
healthy milkers, clean milk vessels,
and pure water. He must feed clean,
wholesome feeds, must have a sanitary
milk room and abundant facilities for
the cooling milk and cream.
Hut no matter how good the condl
tlon of the milk when delivered, if It
Is carelfssly handled in the home, the
milk or cream may quickly become un
fit for food The fact that vast quan
tities of good milk have been spoiled
in the home by improper treatment
prompts the writer to emphasize some
or the points regarding care of milk
and cream in the home.
Few consumers have a good knowl
edge of milk and consequently do not
know how to properly care for it.
Milk and cream readily absorbs odors,
and collects bacteria and other Impur
ities whenever they are exposed to
the air, or placed In utensils that are
not scrupulously dean If this fact is
generally understood it can easily be
seen why it is so object ional to stoi c
milk uncovered in refrigerators or cel
lars, where it comes in contact Witt
vegetable or other rood products pos
sessinn strong odors. As milk is a
perfect food for human beings, so it is
also a perfect medium for the devel
opment of certain bacteria which may
gain accesB to it from the dust laden
p.lr, flies and unclean utensils. Some
of these ba' teria may be the germs or
contagious disorders; others may
cause digestive disorders, especially in
infants ;md young children whose diet
is largely milk.
Experiments have shown that nan
germs which may gain access to the
milk develop eery rapidly while the
milk remain:-, w arm. Iry this we mean
a lemperatnre above 60 deg. F. Wat
instance, milk kept at 45 deg. F. may
be kept perfectly sweet ror twenty
four hours, while ir kept at a temper
store or 7o deg. F. it may sour in less
than six hours. This should amp I
size the Importance of low temp na
tural In the preservation of milk and
cream.
The following brief rules should en
able the consumer to properly can for
the milk so as to have an article at all
times sweet and wholesome: ,
1. If poseible Insist on getting the
milk in a bottle or other originally
ealed package. Milk dipped out of a
can in tba street likely means that
large numbers of bacteria from the
air tnav have fallen into it
2. Money or tickets should not be
placed In the milk receptacles as th.
germs cllnemg to these might thus
gain access to the milk.
3. Neve- allow the milk to stand in
a warm place for any length or time
but place as soon as possible In re
frigerntor, Ice box or other cool, clean
place
4. Keep hs t!:ii. or cream in the
origin; ! package y!il needed for use
5. Carefully ipe the mouth of the
bottle before pouring milk or cream
Irom it.
fi Do not pour back into the bottle
any milk which has been egaood to
the nf
7. Keep the bottle covered with
paper can oi Inverted tunable as ion?
cs any milk lemalns In it.
X. Do not expose uncovered milk in
refrigerator containing strong smell
ing foods
!. Wash milk bottles as soon as
empty and do not use milk utensil'
for sny other purpose.
10. Wash milk bottles in pure water
and do eel wipe with dish towel. It is
better t" siaid them in dean water
and set away unwiped to dry.
11. Special precautions should be
taken with the baby's milk bottles.
They should be rinsed in lukewarm
water, washed i" hot water contain
Ing a little soda and then scalded. In
alesging a feeding bottle, choose one
wiib wide mouth and no corners
Never use rubber tube between bottle
and nipple.
12 In i as of (ontagious diseases
In the house, such as typhoid, scarlet
fever or diphtheria, return no milk
bottles to the milkman without the
pei mission of tin health officer.
Too little care is given to the or
cUard on the average farm It will
! j.ay its share of the profits If allow, d,
j but not w hen It Is overgrown with
blush and weeds and the trees are
er f ran d Corn Is not expected in
yield a paying crop ir it is not wren
:or Neither should it be expected of
the on hard.
$100 Reward, $100.
TtM- rovl.ra t thla paper will hr plrnartt to lonrn
thai il i-i In lit Iraal n itrr-ailrtt (tlMviar lhal m-Huiw
ha a bfwn able to i-nrr In nil lt Maura, ami that la
Catarrh. Hall'" catarrh (lira la tl only rttlv
fUW now knnwii l.i ttv mllcil fm.i iitj. Cniarrh
brine ronaiitijti.tnal iHanar, rrqiilrra a oimatilu
tkitial treatment, Itali a Otarrh Cum la laVm in
trr-iallv. artlMK ura-m In.- bluml anrt rminma
turf. in- "I II aytli-nt, ttwr liy Otntniymti th
fun i I . t i ... i.r the dlr, aril living thr patient
tm.Mii ly hii:illn u-i (ho rctwtltiitliai and naalal.
tni naltirt In ilnim lt wnra Thr pfnprlitnra Iihvp
n murlt faith i- Ma ninth i powrra that thrv oflM
(me llimdrvd Doll! lir any rian that II talla to
tun Srml for DM of tratlmo-.tila.
. Au'lrras K. i. t MUNI V ( I . ToMo. O.
SoM hv all Dri!rtM. 'V
Take BaSI family I'llia ter rontlpatlin.
to
How often do you hear the
merchant tell his customers
th.it it is impossible to get the
absolutely pure maple syrup
nowadays. Ask the Co Op
erative about that. They say
it is not impossible. And, best
of all, they produce the goods
and guarantee it.
Implements should all be in the
shed.- An piece or 1 aim machinery
that is stand Hag out In the weathet
now will be worth much lesH next sea
SOU 'ban it w is I ist With a monkey
wren h and a hammer and a Hrt
brush the farmer with foresight sn
he preparing his machinery fcr th
Work of thn next season.
Do
YOU
Know
About
OUR
Prices
9
We are
anxious to
have you
find out
about them
They will
interest
you m hen
you're in
need of
printing
Received
Hifrheat
Awnrd
World'i Pure
Food
Exposition
CALUMET
BAKING POWDER
TV la.
The wonder of bale-
inn powders Calumet
underfill in If a Ml.inM
. ... . a I ainiii
notveri its - - - , - - ' -
" , iiiliy,
Its lievcr failimr n knli.
i . - i
purity.
Wonderful in Urn aM m.
- ... ' i . 'iii'Miiy.
It costs less than the hijjh -price
irust oramls, but it is worth as
much. It costs a trifle more than
flic an and hicr can biiir
i 'vorth more. Hut proves its
iT4i economy in the bakinjr.
l u r. r':ET-JI Modern
"aainf rowaer.
At all Grocers.
The Noble Horse
He deserves a warm anil
strong 5 A Blanket. It
will protect him from the bit
ter cold, give him comfort,
keep him healthy.
5 A Blanketi have a world
wide reputation for strength
and length of wear.
Buy a ftA BiSJH Girth tor the Stable,
Buy a 5A Square for the Street. .
We Sell Them
Q. H. Wood
N. S. Cook
WOOD & COOK
Painting, Paper Hanging, Decorating
Carriage Work a Specialty
All work guaranteed.
Prices reasonable.
PHONKS 434 and 679
MARKS HARNESS CO.
GOOD
STENOGRAPHERS
Are Always in Demand.
Careful attention is given to
t lie welfare of each pupil in
the
I,
CommemaJ Department
pi-
ST. AGNES ACADEMY
ALLIANCE. NfBH.
Call ot Writ! for Intormition
i
Olivot and I. C. Smith Typewriter Usod.
"ABSJBJBJSfO
The Car you ought have
at the price you ought to pay
X i -T". n--
lakes the lead in
Simplicity of
Construction
2 Ease of Operation
ar Mfiit!
Satisfactory
Service
Durability
and Economy
"Repair men never build houses on money
made out of Mitchell Cars. " -Repair Man.
We have the agency for this popular machine; and
also for the celebrated low-priced Brush Runabout,
popularly known as 44 Everyman's Car"
FOREST
LUMBER
COMP'NY
A. P. LKB, Hgr.
