160 THE dairyman's MANUAL. 



extra supply of pails and pans are kept for use on Sun- 

 day, and no pan Vashing is needed. The pails and 

 pans used are well rinsed and filled with cold water and 

 left in the outer room of the dairy until Monday. An 

 hour's extra work on that day makes all things even. 

 The cows are kept in the yard and not turned out, and 

 an extra large mess of fodder is given at noon as a com- 

 pensation. The cows seem to enjoy the change, and lie 

 around in the shade and act in every way with the gen- 

 eral quietness and stillness one so often observes on a 

 Sunday in the country. The milking is an hour later 

 on Sunday morning, and this slight irregularity is the 

 only thing which has any appreciable effect, for, as a 

 rule, the milk falls oS to a small extent on Monday 

 morning. 



Cutting the fodder has the effect of reducing the 

 muscular work of the cow. Every movement of the 

 cow's muscles, every motion of the lungs as the animal 

 breathes, consumes some of the muscular tissue and 

 requires some food to repair the waste. Every digestive 

 function is also carried on at some coijt of substance for 

 the repair of which food is required. The proper prepa- 

 ration of the food, then, is a saving of labor for the cow, 

 and a saving of food for the owner. The grain food 

 thus should be ground as finely as possible, and being 

 mixed with the cut and moistened fodder is eaten with 

 less exertion, and is digested with the greatest ease. 

 It is also more thoroughly digested because of its 

 fine condition, subjecting it more completely to the 

 action of the solvent fluids of the mouth (the saliva), 

 stomach and intestines. As the fat and oil of the food 

 exist in exceedingly fine particles distributed in the cellu- 

 lar tissue, the thorough grinding and the perfect masti- 

 cation of it tend to its most economical disposition in 

 the body of the animal. 



A valuable experience in feeding is given by Professor 



