PARTURITION OF THE COW. 267 



ply in the future, is of great importance. A great milker is 

 more often troubled from this cause than an ordinary one. 

 Drying may be most successfully done when the cow is within 

 about nine weeks of calving, as before this time she gives too 

 much milk ; while later than this she has commenced to 

 increase her flow to supply the calf. When I commence to 

 dry off a cow I give a poorer milk-producing food, as well as a 

 scanty allowance, until the flow of milk is checked, which gen- 

 erally requires about five days. The udder must be watched 

 closely and should the milk become thick, or clotted, it must 

 be frequently removed, but as soon as it becomes thin and 

 watery in all the teats, all is well, thus leaving about five weeks 

 in which to recruit her system. 



CARE DURING TIME OF CALVING. 



The most watchful care is required during time of calving, 

 while experience and judgment are of great importance. More 

 trouble is to be feared from an extra good cow than from an 

 ordinary one. When a cow is expected to calve she should be 

 placed in a comfortable stable, well protected against drafts of 

 air, with plenty of bedding, and the herdsman should know her 

 exact condition every hour until she calves. Soon after calving 

 we give a pailful of water slightly warm, into which a pint of 

 rye meal has been stirred, water often for the first twenty-four 

 hours, warm as at first, but never give more than a pailful at a 

 time. Only a small amount of fodder should be given during 

 the first twenty-four hours and no grain in any form for at 

 least four days or a week. A few roots, however, will be ben- 

 eficial. The cow and calf may be kept together, for a day or 

 two. When the calf is suckled, it should be changed from one 

 teat to the other, as young calves will hang to one teat altogether, 

 sucking and bunting so hard as to injure the udder, and in 

 this way one teat will often be injured by the calf, thus lessening 

 the flow of milk in that quarter of the udder. If at the end 

 of one week all appears to be well, we gradually increase her 

 feed. Trouble is easily avoided by watchfulness and care in 

 season. When a cow has a swelled udder with high fever in it 

 I don't allow the calf to suck, but keep her in the stable, giving 

 her only warm drink, feed sparingly, bathe the udder often, 

 with quite warm soap suds, and rub carefully with the hand 



