CHAPTER XVI 



DAIRYING COWS AND THEIR MANAGEMENT 



Treatment of Dairy Cows Milking Milking Machines The Universal 

 Period of Lactation Guenon's Escutcheon Theory De-sexed 

 Cows How to put a Cow Dry Rules in Purchasing Food 

 Prussic Acid Poisoning Effects of Common Food Stuffs Hoven 

 Good Permanent Grasses as Food Breeding and Calving for the 

 First Time Signs of Pregnancy Of Parturition Calving 

 Protracted Labour Premature Labour Means of Preventing 

 Abortion Straining Cow Breeches Protrusion of the Vagina 

 Milk Fever Methods of Treatment Dr Watney's Improved Air 

 Injector Trembling or Loupin' 111 Weed Inflammations of the 

 Udder Choking Foul in the Foot Lameness Swellings of the 

 Limbs Mange. 



TREATMENT of Dairy Cows. It is of the utmost 

 importance to have the cows, the byres, and every- 

 thing connected with them kept scrupulously clean, not 

 only because the produce is so easily injured by the 

 presence of any impurity or odour, but on account of the 

 necessity for perfect health and comfort in the animals to 

 attain the maximum of production. Sufficient and well- 

 regulated ventilation maintains the temperature at a few 

 degrees below 60 R, and prevents cows losing their hair 

 and becoming too bare and susceptible to cold when turned 

 out for water in winter or to grass in spring ; it also keeps 

 the atmosphere pure and sweet. This may be aided by 

 swilling the gutter daily with water, where means admit of 

 the practice. Regular grooming during winter is necessary 

 with cows, as with all animals that are tied, and are 

 thus prevented from rubbing or licking their skins or being 

 licked by others on itchy parts. General comfort is synony- 

 mous with more produce or better condition, with a given 

 amount of food. March and April is the usual calving time 

 for cheese- or butter-making summer dairies, so as to have 

 cows coming to their " flow " within two months on getting a 



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