43 FEEDING FARM ANIMALS 



The milk yield is greatest a short time subsequently to 

 the time of calving. That it is not greatest at the time of 

 calving is also a wise provision of nature, otherwise the 

 calf could not take a sufficiently large quantity of the milk 

 from the udder, in consequence of which disaster might 

 result to the cow. When deposited beyond a certain 

 quantity in the receptacles of the udder and not removed 

 at such a time, milk fever and other ills may follow. The 

 increase is gradual and continuous until maximum produc- 

 tion is reached. The duration of this interval varies in 

 cows and in the same cow, owing in part at least to the 

 condition of the udder. The greater the degree of in- 

 flammation, which to some extent is frequently present at 

 the time of calving, the longer is the time required. Usually 

 maximum yields are reached in from two to three weeks 

 from the date of calving. 



Maximum yields having been reached, they remain 

 normal for a time. This period is usually short, only cover- 

 ing a few weeks at the longest. Its continuance is de- 

 pendent to a considerable degree on the food fed, but it 

 would seem also to be influenced to some degree by in- 

 heritance and habit as well. Declension then begins grad- 

 ually and continues at a ratio more or less regular, until 

 milk giving finally ceases. Professor Sturtevant concludes 

 that the average decrease in the milk yields from month to 

 month is about 9 per cent. 



While the absolute amount of milk produced is largely 

 dependent on the kind and amount of the food fed, it is 

 by no means entirely so. No amount of food fed to two 

 cows practically equal in milk giving power, can secure 

 from them equal milk yields, when one is considerably 

 more advanced in lactation than the other. Milk yields 

 are largely dependent on the activity of the milk gland, 

 which is greatest shortly after parturition, and which grad- 

 ually lessens until finally it ceases altogether. Food that 

 is eminently suitable and persistent and careful milking may 

 greatly prolong the milk-giving period in the absence of 



