MILK FARMING. 285 



mence a good many years ago by raising a few each year 

 from the best milking stock to be obtained. Some of the 

 essentials for success in milk production are an abundance of 

 proper food, comfortable stables, regularity in feeding, 

 watering and milking. I think there is no doubt about the 

 economy of warming the water in winter. Milking stock 

 should have access to it twice a day. Plenty of good water 

 is very desirable in the milk business. We should not fail 

 to impress upon our help the importance of gentleness, 

 which should be taught by example as well as by precept. 

 I suppose there is no better food for cows giving milk than 

 good pasturing. In a poor pasture they are obliged to work 

 harder than they ought in order to gain their subsistence. 

 Where the feed is poor and the land hilly a small or medium 

 sized cow will do better than a large one. Some meet with 

 good success by keeping cows confined summer and winter, 

 thereby making a largely increased supply of manure. Our • 

 cows have some pasturing, but are largely fed at the barn. I 

 think this plan, all things considered, may be best for most 

 of us. I hope the day is dawning when the margin of profit 

 may be further enlarged by feeding a well balanced ration at 

 less cost, and while making milk fully up to the standard, 

 we may do it without sacrificing so many cows. The losses 

 we have met with in our own experience compels me to 

 believe it worthy of our attention. Next we should consider 

 how large an item of saving we can efiect by purchasing 

 feed in quantities. By purchasing in car loads at certain 

 seasons of the year a saving of from fifteen to twenty-five 

 per cent, on the winter retail price can be made. 



Perhaps a word or two about the care of milk would not 

 be out of place at this point. Every reasonable precaution 

 should be exercised to keep stock and stables tidy. All 

 articles to contain milk should be thoroughly cleansed. 

 Milk should be carefully strained, and that for market would 

 be of a more uniform character if a large can were used for its 

 reception, drawing or turning from that into smaller cans 

 after mixing. These cans should be put into cold water, 

 that should come as high as the milk in the can, so that the 

 animal heat may be removed as soon as possible. Spring 

 water at a low temperature is most desirable and reliable. 



