CATTLE DAIRY HUSBANDRY. 



of this, with smaller passages between the rows of 

 stalls. In this way, the cows lie in the direction 

 of the central passage, at right angles to the 

 smaller passages, and tail to tail, so that the 

 dung from the cattle of the two rows of stalls 

 is easily removed. In some byres, there is a 

 passage in front of the cows, affording facilities 

 for feeding, &c. In a few instances, the byres 

 are so arranged that the cows stand with their 

 heads to one another, a passage between them 

 admitting of feeding. This form is common in 

 districts of Holland. The root-house should be 

 at one end of the byre. 



GENERAL MANAGEMENT. 



Dairy-stock. To insure the perpetuation of 

 valuable qualities in cows intended for the dairy, 

 it is necessary to breed from good bulls of a 

 variety similar to "the cows. Cross-bred animals 

 are frequently good milkers, but it is not deemed 

 advisable to continue to breed from such. As the 

 form of the milk-vessel and the milking qualities 

 descend from the sire rather than from the dam, 

 it is important to select bulls of good parentage 

 on both sides. The heifer, if properly fed, should 

 begin to breed at two, or not beyond three years 

 old ; the cow is at her prime at from four to seven 

 years, and falls off at from nine to twelve years, at 

 which age it is customary to fatten her for market. 

 In selecting cows for a large dairy for supply- 

 ing milk for town-consumption, a preference is 

 usually given to cows that have had their third 

 or fourth calf. The period of service of the bull 

 varies considerably ; breed, mode of feeding, &c. 

 all influence the time a bull can be kept for 

 service. In the more highly improved breeds, 

 such as the Short-horn, one-year-old bulls are 

 preferred by some. Occasionally, superior animals 

 are kept till twelve years. In ordinary breeds, 

 such as the Ayrshire, Polled, and Highland breeds, 

 the bulls are reserved till they reach two years, 

 and are retained till the age of four, or seven 

 years. 



The period of gestation in the cow varies 

 considerably ; the average period is about nine 

 months two weeks. A calf is most likely to 

 survive and be healthy which has been carried 

 the full time. Calves have survived that were 

 born in the seventh month, also those that were 

 calved in the eleventh month. Heifers come 

 into season generally when about fifteen months 

 old ; there are instances of Short-horn heifers 

 being impregnated at seven months. The age at 

 which they take the bull is regulated by the 

 breed, and in a special manner by the food. 

 Heifers and cows come into season at different 

 periods of the year ; but spring, summer, and 

 autumn are the more common periods. The cow 

 remains in season about twenty hours. The 

 periodic return is from three to four weeks, unless 

 she is impregnated. Once impregnated, the 

 desire ceases, if the animal is in health. After 

 parturition, the cow, if highly fed, will come into 

 season in three weeks ; with ordinary diet, the 

 period may be six or more weeks. Under a very i 

 low diet, or in low condition from disease, the 

 cow does not come into season till the flow of 

 milk is considerably diminished. In the Shetland 

 Islands, to be in calf one season, and to be farrow 

 next, is not an uncommon occurrence. 



The period during which a cow will yield milk 

 depends, in some measure, on the feeding. If 

 not in calf, the flow of milk may be kept up for 

 several months beyond the average period, which 

 is nine to ten months. There have been instances 

 of cows milking well the second season, and fall- 

 ing little short in quantity of those having had 

 calves ; but these cases are exceptional Heifers 

 that had never been impregnated have yielded 

 milk in a moderate quantity, while in very ex- 

 ceptional instances the flow has been considerable; 

 but, as a rule, the secretion is most abundant 

 when the animal has produced a calf at the usual 

 period of gestation, the calf being pure, not cross. 

 The sex of the calf has been supposed to influ- 

 ence the amount of the secretion : with a bull-calf, 

 the quantity, it is generally believed, is greatest 



The cow may be kept in milk up to within a 

 month of the period of calving, but should be 

 allowed to get gradually dry from six to twelve 

 weeks previous to the expected period of parturi- 

 tion. 



Calving. A healthy cow will have no difficulty 

 at parturition. She should be kept quiet, and no 

 assistance given except in difficult cases. A shep- 

 herd, or one familiar with stock, may assist, par- 

 ticularly if there is a false or wrong presentation ; 

 but the more prudent course in difficult cases is to 

 summon the veterinary surgeon. After parturition, 

 the calf should be removed, rubbed, and partially 

 covered with straw. Some prefer to place the 

 calf before the cow, sprinkling salt over the calf. 

 Most dairy-maids also throw a portion over the 

 loins of the cow ! The calf is removed after it 

 has been gone over by the tongue of the cow, 

 and is either placed in a house away from the 

 byre, or it is tied up behind the cow in the byre. 

 The suckling of the calf is gradually becoming 

 less practised, and is now confined principally to 

 such mountain breeds as the West Highland, or 

 to the more highly improved breeds, the Short- 

 horn and Hereford. Short-horn breeders some- 

 times provide a nurse, drying the cow after par- 

 turition. With heifers, this practice improves the 

 size, condition, and general symmetry. With 

 cows, the secretion of milk is frequently impaired 

 from the state of obesity in which the animal is 

 kept Such cows, after parturition, should receive 

 one pound Epsom salts, with one ounce of nitrate 

 of potash, and two drachms of ginger, and the flow 

 of milk should be encouraged. Cows kept for milk 

 should receive no medicine, an occasional hand- 

 ful of salt excepted. This, given in warm drinks, 

 will tend to induce thirst ; to allay which, more 

 water, with the chill taken off, and containing a 

 portion of the water in which barley has been 

 boiled, should be given. The allowance of food 

 should be restricted to two handfuls of boiled 

 barley daily, with hay or green food. No roots, 

 meal, or cake should be allowed for the first 

 three days ; after which, if no unfavourable 

 symptoms appear, the quantity of food should be 

 gradually increased, and cake allowed ; care 

 being taken that the cow does not drink cold 

 water for some time after calving. 



Calves not suckled should receive warm milk 

 twice, still better, three times in the twenty-four 

 hours. The quantity at one time, for the first two 

 weeks, should not exceed three pints. Afterwards, 

 the quantity of milk should be gradually increased. 

 In fattening calves for veal, there is little danger 



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