FEEDING COWS. 



657 



Fig. 810. — Head of a Long-horn. 



For milk producing, 

 grass is the most per- 

 fect food fpr cows. To 

 increase the quantity 

 and value of milk for 

 cheese -making, arti- 

 ficial food rich in ni- 

 trogenous matters — 

 albumen, caseine, le- 

 gumen, etc., — may be 

 fed; to increase the 

 butter-making quali- 

 ties of the milk, non- 

 nitrogenous food may 

 be given, in which 

 there is a large pro- 

 portion of starch, gum, sugat*, oil, etc. In winter it is desirable 

 to steam the food, or moisten it with water or pulped turnips, and 

 allow it to lie together in a heap until the fiber is softened by incip- 

 ient fermentation. In cold weather tepid water given to cows will 

 increase the flow of milk.' 



Regulation of Food.- 

 ' It is impracticable to establish any system of rules for the reg- 

 ulation of the quantity of food which dairy cows should be given. 

 The capacity of each ' 



cow must govern the -^®^^^. 



amount of nourish- itfBfcw « Kfr^MimrlP^^*^^ 



ment she is to receive. tMJ&*1P» W^ ^^^ 



But one point should 

 be borne ever in 



mind: cows should J^Srm '' ^^JgJflls^'^S 1 ^»PwWlf siJlll«R 

 never be overfed. 

 They should receive 

 no more nor less than 

 what they will eat up 

 cleanly. In no depart- 

 ment of dairy farming 

 is intelligent and dis- 

 criminating judgment 

 more imperatively 

 needed than in this ; 

 and without the exer- Fia. 811.— Head of Long-horn. 



