FIRST CENTURY OF DAIRYING IN NEW SOUTH WALES. 



The flax seed may be boiled in ten gallons of water until it forms 

 a thin mucilage; then stir in the turmeric, ginger, carraway, gentian, 

 cream of tartar, sulphur, common salt, and coriander ; now add the 

 molasses, then the cornmeal, and ground oi cake, stirring it well to- 

 gether. The water may be driven off by just allowing the mess to 

 -nnmer over the fire. 



A Scotch -farmer named Kinnear has given his experience of the 

 influence of food on milk, which goes to show that exact adherence 

 to a definite albuminoid ratio is not of material importance, provided 

 a full supply of food of good composition is given and digested. The 

 albuminoids will then in any case be sufficient to supply both the 

 waste of the body and the demands of milk. An extra allowance ot 

 albuminoids undoubtedly stimulates the process of digestion and meta- 

 bolism, through which the milk is formed, and thus it is necessary 

 in order to obtain the full supply which the constitution of the animal 

 enables it to furnish; but if this is attained the essential point is to 

 furnish digestible elements from which the milk can be formed. As 

 the fat can be derived, according to latest scientili: researches alike 

 from the albuminoids, the carbo-hydrates, and the fat of the food, it 

 would seem not very important whether the one or the other is >up- 

 plied in excess. This is supported by Mr. Kinnear's practical ex- 

 perience. He finds that within reasonable limits the main point is 

 to furnish the most digestible food without too minute regard to its 

 composition, and that such food will generally approximate to a ratio 

 of about one to five. On the average he has found that lib. 01 dry 

 digestible matter in such food yields lib. of milk over a whole herd 

 of fifty cows at one time ; that is including cows dry, or nearly dry, 

 as well as those in iull flush of milk. 



There are, however, certain foods which appear to exercise a specifi- 

 action on the milk glands, and to cause an increased secretion. One 

 of these is the carrot. This root is largely grown in the Channel 

 Islands, where a yield of 20 tons an acre is obtained. Given to cows 

 at the rate of I5lb. to 2olb. a day, carrots will increase the yield of 

 milk in such a remarkable degree that it is difficult {>, keep the cows 

 which have this allowance from lalling off in condition, no matter 

 how much food of other descriptions is consumed. Brewers' grain 

 used in the distillation of whisky, sweet turnips, &c., have a some- 

 ' hat similar effect on cows. 



Although much has been done in the way of breeding -for milk. 

 and although we have a substantial knowledge of ioo:l as regards its 

 great importance in the development of all class s of stock, yet we 

 do i'i/t seerr, to have grasped the importance of training our cows 

 for production. Training for this has to be done before and during 

 maturity, that is, from the milk trough to the end of the second year's 

 lactation. It is during that period that the whole system can be 

 affected and the functions intensified for this particular object in life. 

 !; is not proposed ro clringe ih<- individual character of th.> animal, 

 but to make the animal conform to the type most desired in the breed 

 represented. This object is obtainable by raising the dormant qualities 

 by excitement of food, by giving them work and keeping them work 

 ing, as by this means the never ceasing work of the functions will 

 gradually continue improving the cow until she is we 1 ! i-p in i ars. 

 All real good cows keep on improving year by year both in general 

 appearance and quality for a number of years after giving birth to 

 i heir third calf. The feeding should be gradual in all its properties ; 

 a gradual increase in quantity, variety, and nutritive value. 



How should food be arranged to obtain the best resu'ts ? This is 

 important. Young succulent grass, such as clover, rye. grass, prairie 

 gra<s, &c., is the natural food for young he'fers and milk cows. 

 They will likewise do well on hay in winter, such as grows on up- 

 land-, consisting of natural and artificial grasses. But it is a matter 

 rf common experience that the best production of young stock- or 



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