58 THE farmer's guide. 



let an ulcei' break of itself, after which take castile soap- 

 suds, warm, and cleanse it carefully and thoroughly 

 poultice for one day with boiled turnips or carrots ; then 

 use a wash made of 1 oz. spirit of turpentine, 2 oz. cam- 

 phor, 2 oz. hartshorn, and 2 oz. vinegar, well mixed. 

 TREATMENT OF CONA/'S. 



A cow may have her first calf at about three years old, 

 and should be dried up 8 or 10 weeks before calving, 

 when the amount of nourishment should be lessened, es- 

 pecially of potatoes and other gi-een food, which is calcu- 

 lated to induce milk to collect largely, producing a swel- 

 ling or caking of the bag. 



MILKING COWS BEFORE CALVING. 



This sometimes becomes necessary from the high feed 

 ing of the cow. If the bag becomes distended and hard, 

 it will require to be milked once a day, but never draw 

 out more than half the milk at any one time. 



MANAGEMENT OF COWS AT CALVING. 



As the time of calving approaches, it will be necessary 

 to watch her, as she will stray away as far as possible. 

 Turn her loose into a roomy stable or enclosure, by her- 

 self, and let her not be disturbed, and she will generally 

 get along without assistance. 

 TREATMENT OF CO\A/S AFTER CALVING. 



If the cow has been high-fed, a small dose of physic 

 can be given. Feed on bran or light food for 2 or 3 

 days, and give warm drinks for a short time. When a 

 cow becomes so weak that she can not rise, she ought to 

 be assisted for a few times ; and if a sacking can be 

 placed under her, and fastened to the sides of the stall, 

 and remain for 2 or 3 hours, it will greatly assist her. 

 Cattle-doctors are not at all agreed whether it injures the 

 cow to eat the cleanings. 



TREATMENT OF COWS THAT NA^ILL NOT 

 ONA^N THEIR CALVES. 



Let the cow remain for 12 hours without being milked, 

 then milk her say one half dry, and it will relieve her so 

 much that if the calf is put to her a few times it will 

 effect the desired result. 



