124 DAIRY FARMING 



to it. If the cattle run out every day, the best way to salt 

 them is to keep a constant supply in a box in the yard. 

 The plan of salting the cattle at intervals of one or two weeks 

 is not to be recommended. 



115. Feeding the Cow when Dry. The milk yield of a 

 cow throughout her entire lactation period is influenced by 

 her condition of flesh at calving time. For good results it 

 is very important that she be in good flesh at this time. 

 A high producer will yield fully 20 per cent more during the 

 year if in good order at calving time. Less trouble is also 

 experienced when the calf is born. All mammals naturally 

 take on flesh before the young is born. This reserve store 

 of food is needed to aid in the production of milk. We 

 expect a dairy cow to give several times as much milk as 

 the calf requires. The importance of her being fat is there- 

 fore all the greater. The grain given to a dry cow is not 

 lost. It is used to store up fat in the body for the purpose of 

 milk production. If when a good cow is dry, she is fed 

 sufficient grain to get her in good flesh, it is just as sure to be 

 returned in milk as is the grain fed when the cow is giving 

 milk. The astonishing records of milk and fat production 

 obtained within recent years from cows under official test are 

 due in no small measure to a realization of the importance 

 of having the cow well fed before freshening and in a high 

 state of flesh. 



The feeding of the cow when dry will depend upon her 

 condition when milking ceases. If in good flesh, only a little 

 more than a maintenance ration should be given. If not 

 in good condition, a more liberal ration is advisable, suffi- 

 cient to insure her being in good flesh when she freshens. 

 The character of the ration fed at this time need not vary 

 materially from that given to the cows in milk. Good pas- 



