Worried about mastitis and antibiotic or
sulfa residues in milk?
Treat MASTITIS with
■raiTTOm 1
and get PEACE OF MIND I
I. You (Imii up Hm infection
Thot'i becauie Gorgon* and
only Gorgon, contain! tho Squibb
antibiotic, thioitrepton, plui noo
mycin. Gorgon attack! all 9 typoi
of moititii coming bactoria, ovon
fiord to kill itraini of Itapfiylococci
that aro now militant to ethor
antibiotic! and combination! of
antibiotic!. Gargon'i itaphylococci
killlng power ii oipocially impor
tant become thoio aro tho germi
that now coma to many of tho
wont caioi of moititii. Roiult:
peocu of mind for you I
!• T®« don't wo«to milk. When
you UM Gorgon, you con food your
unsalable "77-hour" milk to cohros
and othnr stock.
As you know, for 77 hours after a
cow's finol mastitis troatmnnt, tha
milk from untreated quarters can't
b# sold for human consumption,
tut — um Gorgon and you don't
horn to dump valuable milk nutri
ents, vitamins and minerals down
ths drain I Instead, you um this
milk to holp your calvos and othor
stock mokn fast, profitable weight
gains. Result: no waste —ond that
means peace of mind.
milk. Um Gorgon at directed, and
you can forget your worries about
residue* in your market milk. You'll
get antibiotic-free and tulfafree
milk every time.
•*'« a proved fact: withhold your
milk for 71 hour* after a cow't
final Gorgon treatment and the
next milking will be free of any
trace of antibiotic residue*. (Gorgon
doe* not contain troublesome pent- |
cillin or sulfa drugs.) Result: you
•end your milk to the milk plant i
with peace of mind I \
4. Yen speed heeling of deli
cate odder tissoe. Gorgon, and
only Gorgon, is made with Squibb't
toothing, protective ointment bate
called Piastibase.*
Piastibase dings to infected udder
tissue and speeds healing at the
tame time at It it releasing its two
potent antibiotics. Gorgon dings
jutt long enough to dean up the
infection fast—and no longer. (Un
like thin, watery products, Gorgon
treats not unsalable milk )
Gorgon does not gum up in the
quarter to cause residue problems.
Result: peace of mind.
w hile water is not actually a feed, it is necessary for all the vital processes
of the body, such as digestion, elimination of waste products, efficient circu
lation of blood, transfer of heat and regulation of body temperature. To
Eve you an idea of this importance, researchers say that an animal could
se nearly all its fat, and about % of its protein and still survive. But a loss
of only 1/10 of the water from the body would cause death.
Few livestock suffer from lack of water to the point that they die but
many do not get enough water each day to assure maximum gains or pro
duction. The two most critical times of the year are extremely hot summer
days, and winter.
The needs of water are greatest for livestock which are at a high level of
production. For example, a steer on a wintering ration averages about 36
pounds per day. If this same steer is on a fattening ration he needs 72 pounds
of water per day—just twice as much. If he can’t get this much water, pro
duction will suffer. A dry Holstein dairy cow can get by on 10 gallons of
water per day, but requires more than 18 gallons if milking. A sow requires
20 p>unds of water per day before breeding, 38 pounds per day the week
before farrowing and 45 pounds per day the week after farrowing.
Not only is a certain amount of water needed each day, but it must be
available when stock want it. In Canadian tests, dairy cows who had water
before them at all times produced five and one-half per cent more butterfat
UUUJ w,,cu waier was suppnea omy twice daily. Again the greatest effect
of restricted watering will be felt t»y the high production animals. Often
those cows producing at a rather low rate won't show much change.
The only class of livestock that will probably benefit from wanning
water, other than keeping it from freezing, is poultry. It appears from many
tests made by colleges that the chill should be taken off for highest produc
tion. Other classes of livestock will probably do about as well on cold water
as they will on water that has been wanned, so long as they can obtain it
regularly and often. Where water is unusually cold and cattle are foroed to
drink a large amount at one time feed will have to be used to produce heat
to offset the cooling effect. This could reduce gains.
When installing an automatic, heated fountain in the farm water system
be sure the foi itain is non-siphoning and follow the manufacturer's direc-’
tions on wiring to the letter. One way to be sure the fountain will not siphon .
and contaminate the farm water supply is to buy one which meets the re
quirements of the U. S. Public HealthWe Mili Ordinanceand Code
A single driven ground rod or a water pipe is not dependable as a shock
preventing ground and must not be used as the only grounding for an
electrically-heated fountain. There must be a wire from the frame of the
fountain to the neutral or ground side of the circuit. Also, be sure to connect
the heater frame to the switch box shell and to a regular ground rod that
has been driven at least eight feet deep.
'
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Heating cable is an excellent way to prevent freezing in extended runs of pipe
such as those to drinking fountains. Other uses would be to protect pipes that
cannot be buried deeply enough in the ground. Two types of cable are available
in most areas. The most popular is the ready-made sets which can be plugged in
\°°n kit* includ* ei/h!r 60 °r 120 feet of cab,«' depending on whether
115 or 220 volt current is used. If you purchase cable itself and not the kit better
consult your electrician to make sure your wiring i, adequate and you use the
proper length of cable for the voltage. Never use less than 60 feet of cable for
115 volts or 120 feet for 220 volts. After wrapping or attaching cable to the pipe
it, best to insulate it. Since these cables are controlled by a thermostat, the more
insulation the less electricity will be used.
