664 DAIRYING. 



tion of system during the last three or four months of the gestation 

 period, as is commonly done when they are "dry for calving." 

 Cows are often milked too far into the winter, giving them too 

 short a resting-time before they calve again, which is sure to cause 

 a winter leanness ; for, as the period of calving approaches, the cow 

 has enough to do to supply the increased nourishment whiqh the 

 calf in the womb demands, without giving milk in addition. Gen- 

 erally speaking, cows manifest signs of drying up in milk some six 

 or eight weeks prior to the time at which they should " come in ; " 

 and as a rule it is advisable that they should give no milk during 

 the last month or two of gestation ; and the duration of this period 

 of dryness will depend upon the food given the, cow, good food 

 shortening the period, and poor food lengthening it. Nothing is 

 better established in all dairying experience than that it is unwise 

 and unprofitable to have cows lean and weak at ealving-time. The 

 best milking-season is in the months of May, June, and July, when 

 grass is most nutritious ; and if cows are turned out to grass in good 

 condition, and have 1 not been calved too long, they will, if of a good 

 breed for milk, give a good account of themselves.. 



If it be deemed advisable, during the time when cows are dry 

 for calving, to fjeed them on an inferior quality of hay,-r-and this is 

 practiced, By the best of farmers, — a handy method of improving the 

 hay is to scatter a handful of cornnieal over it in ^he mangers be- 

 fore the cows. It will also pay to treat good hay in this manner. 



Cows should by no means be hurried over their calving. It is 

 a mistaken idea to take them away from their stalls at thjs period. 

 After the calf is born, give the cow about two quarts of cold water. 

 Linseed and flour gruel for a few days will be found to be a good 

 diet, strengthening the cOw and promoting the flow of milk. , 



It is an old adage among farmers that " cheese cheats many a 

 calf of its dues." It is this that induces the generality of dairymen 

 to desire that their cows should be over their calving before the 

 cheese-making season begins. The farmer who stints his calves in 

 order to produce a greater volume of cheese, makes no present 

 profit by the operation, for the calf is worth as much less as a calf 

 as there is milk wrongfully withheld from it ; but beyond this, the 

 farmer is preparing a weak stock for his dairy in the future. Calves 

 will thrive faster in May than in March on a given allowance of 

 milk, simply for , the reason that in the former month the weaker 

 conditions are more favorable. It is, however, undoubtedly desir- 

 able to have the calves advanced so far that when the grass springs 



