DAIRY FARM. 211 



L. BACON, 



"WAUCONDA, LAKE COUNTY. 



Dairy Farm — Jersey Cattle — Manner of Feeding a Dairy Cow 

 — How the Milk is Handled and the Butter is made — The 

 Milk Room — Drainage — Open Ditches — Board and Tile 

 Drains. 



Nine years ago I began weeding my herd of cattle, testing 

 them and dispensing with all that were not better than average. 

 I bought some cows, raised heifers from my best stock, and 

 when in milk, if one fell below my standard of a good cow, I 

 sold her as soon as possible. 



Those of my own raising have nearly always proved super- 

 ior to those purchased. I find that no cow will do as well 

 when changing homes, and masters, as she will on her original 

 home. 



When I had fourteen as good natives as I could well collect 

 for butter making, I purchased a well bred, registered Jersey 

 bull, and raised my heifers, and from that source my present 

 herd. 



I pasture in Summer, always feeding something at milking. 

 I raise sometimes a little rye for early feed, also oats and peas 

 sowed together, clover, Hungarian corn fodder, and feed a 

 little to bring the cows in good natured, always milking in the 

 barn. I feed bran and shorts, more or less, during the whole 

 year. 



FEED FOR COWS. 



I have frequently, when my cows were in good pasture, 

 put a little old hay in their mangers, and have found that 

 they ate it with a relish. I cut hay early, cure slightly in the 

 swath, bunch, and let cure from one to two days, then draw. 

 I cut clover in full bloom, and cure mostly in the cock. I raise 

 oats and peas, grind with corn and mix bran with this. I like 

 to have my feed weigh about one pound per quart, and feed 



