176 LIVE STOCK MANAGEMENT. 



The first thing to see to is that the dairy cow be pro- 

 vided with a stable where she will be warm and comfort- 

 able in every respect. Cleanliness should prevail in her 

 quarters. Her attendant should be kind and gentle in all 

 his dealings with her. An animal with such a high nervous 

 temperament, and one from which so much is expected, 

 should never receive the slightest unkindness. Her feed 

 should consist of milk producing elements. The feeder must 

 study the likes and dislikes of his several individual cows. 

 He must study the individuality of each cow and suit his 

 feeds to them. A good and suitable ration for the dairy cow 

 is made up of clover hay, corn silage, roots, some cornstalks 

 and straw for variety, with a grain mixture consisting of 

 oats, barley, peas, a little oil meal or gluten feed. Science 

 and practice working together have demonstrated that a 

 ration consisting of 1 part protein to B 1 /^ to 6 parts carbohy- 

 drates, is most suitable for her when in milk. Feed her lib- 

 erally with the cheaper, bulkier foods, making them pala- 

 table. Feed meal and other concentrated foods, according 

 to the milk flow. Ten pounds of clover hay, 30 to 40 pounds 

 roots, and 30 pounds silage, with 8 pounds grain mixture for 

 every 30 pounds of milk (2^ gals.), has proven itself to be 

 a good ration. The grain mixture may consist of 4 pounds 

 bran, 2% pounds ground oats, \y z pounds oil meal or gluten 

 meal per day. This ration may be increased so long as the 

 cow responds and there are no signs of indigestion. Feed 

 this ration morning and evening, and at noon give a small 

 feed of coarse hay or straw. 



Some follow the plan of cutting the hay and pulping the 

 roots, where such are fed. These are mixed in the feed 

 room by putting down a layer of cut hay, then a layer of 

 roots, and then a layer of silage. This is allowed to stand 

 for 12 hours before feeding. This makes the whole mass 

 soft and palatable. One of the secrets of success in the dairy 

 business is that of making the cow consume a great deal of 

 coarse but nutritious fodder. It pays to cut up the roughage 

 and the roots and also to grind the grain. By doing this you 

 relieve the cow of a good deal of grinding and she remuner- 

 ates you by a larger flow of milk. Study to give her a 

 variety of food. Make it palatable, watch her manger, and 

 see that nothing is left over from one meal to another. If 

 a cow is inclined to put on too much fat, reduce the carbo- 



