CARE OF THE COW AT CALVING. 199 



to do as soon as we can conveniently, we milk the dam and feel that we have 

 done everything that can be done for her comfort and safety. If the above 

 precautions are taken, and a cow has proper care, we have but little fear of 

 milk fever. We do not give cow any cold water for several days, and always 

 avoid any cold draft. 



"We usually leave the cow blanketed from twenty-four to forty-eight hours. 

 This depends on the temperature of the stable." 



William Rankin, Brockton, Mass.: 



"First, want my cows to go dry from four to six weeks before the event, 

 and I am very careful during that period to keep them gaining in flesh and 

 other conditions, giving plenty of exercise. 



"About four days before calving I put them in a box stall, 10x12, and feed 

 very lightly, no harder grain than coarse shorts. I do this to avoid milk fever. 

 At time of calving I try to be present to give aid if necessary. After the calf 

 is born I sprinkle it over with fine salt. When the calf gets upon its feet I 

 milk about one-half of the milk, and give about four quarts to the cow. I then 

 aid the calf in sucking, let it get what milk it wants, and after about two hours 

 I milk out carefully all the milk left. The calf is left with the cow for about 

 twenty-four hours. The cow is then removed to her stall. About three hours 

 after calving I give the cow two buckets of water, about 80 degrees, and then 

 feed her a warm mash of scalded shorts, and for the first day or two feed 

 lightly on hay, and no hard grain. Afterward I feed all the hay she will eat 

 readily, and about six or eight quarts of shorts and roots per day for a week. I 

 increase gradually on grain till I get to full ration. Warm the water for the 

 first week." 



Smiths. & Powell Co., Lakeside herd, Syracuse. N. Y.: 



"The treatment of cows in the Lakeside herd, preparatory to and during 

 calving time, is as follows: From six to eight weeks prior to date of calving, if 

 grain is being fed to any extent, it is discontinued, and an effort is made to 

 have the cows dry from four to six weeks. Cows usually do better when they 

 have this period of rest. The utmost care should be used in drying cows to 

 avoid injury to the udders. We consider it much better to milk regularly until 

 time of calving, rather than to force the cow dry. Keep the teats and udder 

 flexible and soft. 



"Clover hay, with ensilage or roots, we consider a desirable ration at this 

 period. See that the bowels are kept open and regular. 



"The cow should be put in a roomy, comfortable box stall a few days before 

 she is due, and kept quiet. About thirty-six to forty-eight hours before the 

 cow is expected to calve, we give one pound of glauber salts. If this dose does 

 not move the bowels freely in twenty four hours, repeat the dose. Repeat the 

 dose as soon as the calf is dropped. This is done to keep the system cool and 

 guard against milk fever. 



"The calf is removed from the cow at about three days of age, and .taught 

 to drink. The cow should be fed moderately, at first on light food, which can 

 be gradually increased in quantity and richness, as the cow regains her normal 

 condition." 



Don J. Wood, West Exeter, N. Y.: 



"I prefer that a cow should be thoroughly dry before beginning to spring bag. 



"Most of our cows drop calves while on winter feed. They have hay and 

 corn ensilage, as much as they will eat. If cows are not in good condition a 

 light grain ration is given while they are dry, but would not dare to feed 

 cornmeal. 



"For a few days before we expect a cow to calve, she is given three or 

 four ears of corn each day, or a few potatoes or other roots. 



"Too much should not be given, or any great change in rations be made at 

 this time. The object is to have the cow healthy and thriving, and to avoid a 

 feverish condition. 



"When a calf is expected the cow is put in a well-bedded box stall. I 

 always like to be with a cow at time of calving, and help her as much as neces- 

 sary to avoid too severe labor. She is then given a pail of warm slop, made by 

 scalding four quarts of bran and adding an ounce of saltpetre and water to cool 

 so the cow will drink it. 



"If the cow is very feverish, from six to eight drops of extract of aconite 

 is added to the slop, and, after she has cleaned, a pound or more of salts, and 



