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undergo exiwsure during inclement ^Yeather. At the Cornell Station, 

 Professor Roberts has for years followed a plan of seemingly great value in 

 its teachings to the dairymen of the north. Here the cows stand in 

 stanchions while feeding and being 'milked, but afterwards turned into a 

 covered enclosure, where they are free to stand or lie at will ; thus they have 

 a feed room and an exercise room, each specially adapted to its purpose. 

 The accumulations from the horse stable are spread over the floor of the 

 covered yard, and this in turn is covered liberally with straw, on which land 

 plaster is sprinkled to prevent odours rising. This perfect system of saving 

 manure should of itself, in a few years, pay for the cost of the additional 

 space required. By this plan, the stable proper can be reduced to the 

 smallest size compatible with holding the animals while being milked and 

 fed. It can be kept scrupulously clean and properly aired, since the cows 

 are out of it several hours daily. The animals come to their provender at 

 meal time with the best of appetites, and return to their larger quarters to 

 ruminate in comfort. 



Regularity and Kindness. To skilful feeding the successful dairyman will 

 add regularity and kindness in the management of his herd. The true dairy 

 cow is easily affected by unfavourable conditions. 



Babcock, of the Wisconsin Station, after careful studies of cows in many 

 ways, writes : " The elaboration of milk does not proceed at a uniform rate 

 from milking to milking, but is most active at the time of milking, and is 

 dependent not only upon the stimulus which the milk glands derive from the 

 manipulation of the teats and udder, but upon the nervous condition of the 

 animal at the time of milking. 



" In consequence of this, slight changes in the conditions under which the 

 milking is done may have a decided influence upon both the yield and quality 

 of milk. As a general rule the quality of milk, measured by the per cent, 

 of fat which it contains, is more sensitive to changes of this kind than is the 

 yield of milk. xVmong the changes which appear to have most influence in 

 this respect, the following are of special importance, viz. : change in the 

 interval between milkings, and in the rate of milking, change of milkers and 

 manner of milking, especially if the manipulation of the teats and udder be 

 different ; change of environment and any circumstance which excites or even 

 slightly disturbs the animal at the time — excitement between milkings, if 

 the cow has become quiet before milking, appears to have comparatively 

 little influence. As would be expected there is a great difference between 

 cows in this respect, some being very sensitive, while others are scarcely 

 affected at all. In our exepriments cows that have been giving milk for a 

 long time have been less sensitive in this respect than fresh cows that were 

 giving a large quantity of milk, but this may have been due to individual 

 characteristics of the animals tested, and not to the advanced period of lacta- 

 tion. I would recommend, therefore, in order to obtain the best results from 

 any cow, that first of all she be treated kindly, all sources of excitement 

 being avoided as far as possible. She should also be fed and milked at 

 regular Intervals by the same i>erson, and all conditions should be maintained 

 as nearly uniform as possible at all times. It Is my opinion that kind treat- 

 ment and pleasant surroundings will have a greater influence upon the 



