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The Bulletin. 



undergo fermentation, and the horse being unable to eructate gases from the 

 stomach is likely to suffer from a case of colic as the result of it. Bearing 

 this in mind, when an unusual hard day's labor is anticipated, allow ample 

 time for digestion to get well under way or give a reduction of the usual 

 meal before starting, and make up for it by giving a little extra for several 

 meals, rather than a large excess at one time. 



Sudden changes in quantity or kinds should not, as a rule, be made, espe- 

 cially with certain classes of feed, such as from dry to green feed, newly- 

 harvested corn, oats or hay. On the other hand, the horse being less able than 

 the cow to make the best use of hays cut too ripe (having become woody and 

 indigestible) should be fed sparingly of such. It is often an accessory cause 

 of heaves as well as direct cause of indigestion or impaction. 



One folly of feeding overripe hays is often seen when feeding on crimson 

 clover cut too late and fed as an exclusive roughage, the result being the for- 

 mation of the so-called clover balls in the bowels. And when the bowels are 

 obstructed death usually follows. Cut sufficiently early and fed with other 

 roughage, this legume is perfectly safe and is an excellent feed. 



TIME AND FREQUENCY OF WATERING. 



With reference to watering work stock, it should always precede the meal. 

 Then what will be taken after feeding will not likely be great enough to be 

 injurious, and by many is considered good practice, especially in warm 

 weather. 



Nothing is more refreshing to a tired, hot, thirsty animal on a very warm 

 day than fresh, cool water, and if only a few swallows are allowed at a time, 

 will do no harm, but on the other hand will be very beneficial. Hence, in 

 warm weather working animals should be watered once or twice between, 

 meals, or, when very hot, oftener. 



ADVANTAGES OF NORTH CAROLINA FOR DAIRYING. 



By J. A. CONOVER, Dairy Demonstrator, U. S. Department of Agriculture. 



In order to sell an article of any kind there must be a demand for that 

 article ; if there is no demand, then the demand must be created. In the case 

 of dairy products we do not need to create a demand, for there is already a 

 larger call for good products than is supplied within our own State. It is, 

 therefore, necessary to import large quantities of dairy products from the 

 North. In an investigation made by the United States Department of Agricul- 

 ture and reported in Farmers' Bulletin 349, five cities in this State import the 

 following number of pounds of dairy products : 



Besides the above, there are a number of smaller towns which use consid- 

 erable of imported products. The total amount of creamery butter or substi- 



