450 THE MANAGEMENT OF COWS. 



Steamed or boiled. The best roots are carrots, yellow turnips and 

 mangoid-wurzel, succeeding each other. 



The cow and the horse can well pasture together, but no other 

 animal should be allowed in the same field, pigs and poultry spoil- 

 ing and tainting the feed. The pasture must be kept clean from 

 weeds and all refuse matter. It must be supplied with an abundance 

 of pure water and be free from all standing water. Cows should 

 be taken in about sunset, or before they are preparing to rest for the 

 the night, 'knd should not be hurried to or from pasture, especially 

 when full of milk. Experiments have proved it is better cows 

 should not remain out all night, after August at least, but be stabled 

 in an open, airy shed. 



Cows should always in winter be well fed, regularly fed, and with 

 sufficient food of the right kind. Regular curr>ang is of the great- 

 est utility, as it keeps the pores open and promotes the circulation. 

 Feed twice a day as much as they will eat of timothy and clover 

 hay mixed, with two quarts of Indian meal unbolted, four quarts of 

 wheat bran, and half a peck or a peck of carrots or sugar-beets, to 

 each. Turnips may be fed to dry cows, but for milking cows they give 

 a taste to the milk and butter. Corn-fodder is excellent as an addi- 

 tion, but if fed by itself will give an unpleasant taste to both milk 

 and butter. Steamed or cooked food is now much used, and to 

 great advantage, but we doubt if it pays where but few are kept ; 

 cows will eagerly drink the hay-tea that is left after steaming the 

 hay. Potatoes, raw or cooked, are excellent food, and thus the 

 small ones come into play. In summer-time or early fall, if the 

 pasture is short, fresh corn-fodder helps the milking-quahties won- 

 derfully, and we are glad to see it is much more raised than for- 

 merly. The earlier it is grown and the earlier it is fed, the more it 

 will help the milking-qualities. A piece of rock-salt should always 

 be where the cows can find it 



THE MANAGEMENT OF THE COW. 



The proper management of milking cows is no less important 

 than proper food. 



It should always be borne in mind that the animal whose capa- 

 bilities are for milking becomes lean on the same quantity of food 

 as will make the feeding cattle fat. The consequence of this is that 

 the milking (and therefore lean) cow is more affected by changes 

 of temperature than the feeding or fat one. Therefore, for success- 

 fully maintaining her in profit care should be taken to avoid rapid 

 and considerable changes of temperature, as well as damp or clay 

 land. There should always be a clean, dry shed in which the cattle 



