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duced but not the percentage of fat in the milk. If this old 

 belief were correct, we should be able to make "Holsteins" give 

 "Jersey" milk ! 



We want to feed all a cow will pay for no more, no less. 



WHAT CARE DO YOU GIVE YOUR COWS ? 



The right cows being secured and the right feed given at 

 regular hours, we may yet lose the advantages gained if the cows 

 are kept shivering in the lea of a strawstack or suffocated in a 

 dark, close stable. 



If she is left to shiver in fall rains and snow, the cow will 

 not only utilize a large amount of her feed as a fuel to keep- 

 warm, (an expensive firewood, indeed), but as experiments in- 

 Denmark have shown, she will change the composition of the but- 

 terfat in her milk so much that the butter is liable to be mistaken 

 for oleomargarine ! I have no doubt this is the real cause of that 

 lack of flavor every fall, for which our butter merchants blame 

 the "frozen grass." 



There is no need of providing fancy stables. We may 

 even make fairly good* ones with a clay floor and the walls 

 and roof of straw, if we only provide ventilation and light. The 

 latter calls for the heaviest cash outlay, but sashes are now so- 

 cheap and the value of light of so great importance to the health 

 of the cows that there is no excuse for not having plenty of it. 



As to ventilation, I give in Fig. 2 a cross section of a stable 

 14 feet by 8 feet high. A wooden flue (A A) is placed along one 



wall and made high- 

 enough to give some 

 draft or at least four 

 feet above the ridge 

 of the roof. 



On the opposite 

 wall are inserted two- 

 or three flues like 

 B B, or, if the wall 

 is a double boarded 

 one, the air may be 

 (Fig. 2) taken in by leaving; 



a board out between two studs on the outside at K (on the piece 

 of wall shown) and another one on the inside at M, but in that 



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