3Ianafjcmcnt of Dainj Cattle. 2G1 



tains more tlian that of turnips. If we supply cows in milk of 

 average size with the kind and quantity of food above mentioned, 

 they will lose perceptibly in condition. This is easily explained 

 when we find their milk rich in substances which serve for their 

 support when in store condition, and which are shown to be 

 diverted in the secretion of milk. 



In the neighbourhood of towns where the dairy produce is 

 disposed of in new milk, and where the aim of dairymen is 

 to produce the greatest quantity, too frequently with but little 

 regard to quality, it is their common practice to purchase in- 

 calving cows ; they pay great attention to the condition of the 

 cow ; they will tell you, by the high compai-ative price they 

 pay for animals well stored with flesh and fat, that condition 

 is as valuable for them as it is for the butcher; they look 

 upon these stores as materials which serve their purpose ; they 

 supply food more adapted to induce quantity than quality, 

 and pay but little regard to the maintenance of the condition of 

 the animal. With such treatment, the cow loses in condition 

 during the process of milking, and when no longer profitable, is 

 sold to purchasers in farming districts where food is cheaper, to 

 be fattened or otherwise replenished for the use of the dairy keeper. 

 We thus find a disposition in the cow to apply the aliment of 

 her food to her milk, rather than to lay on flesh or fat ; for 

 not only are the elements of her food diverted to this purpose, 

 but to all appearance her accumulated stores of flesh and fat are 

 drawn upon, and converted into components of milk, cheese, or 

 butter. 



As I am differently circumstanced, a considerable portion of 

 my dairy produce Ijeing intended for butter, for which poor 

 milk is not adapted, and as I fatten not only my own cows, 

 but purchase others to fatten in addition, I have endeavoured 

 to devise food for my milch cows, adapted to their mainte- 

 nance and improvement, and with this view I have paid attention 

 to the composition of milk. From several analyses I have 

 selected one by Ilaidlcn, which I find in publications of repute. 

 Taking a full yield of milk, 4 gallons j)er day, which will weigh 

 upwards of 4() lbs., this analysis assigns to it of dry material 520, 

 of which the proportion, with suflicient accuracy for my purpose, 



consists of — 



\u. 



Pure casein 2'UO 



• liutter 1-25 



Sn^ar 1-75 



riinsphate of lime j .. .. -O'J 



Cliluridc of ]>ota.ssium > 



And other iiiiiieraliiiijrcdients ) .. .. -ll 



5-Jb 



