TABLE OF CONTENTS xix 



Page 



5. Management when the Calf is Confined 214 



(a) Management of the calves. 



(b) Management of the cows. 



(c) Drying off the cows. 



6. Food and Care in Winter 216 



(a) The two classes of cows. 



(b) The aim in managing pure-breds. 



(c) Keeping cows indoors all winter. 



(d) Character of the fodders. 



(e) Character of the concentrates. 



(f) Wintering grade cows. 



7. Food and Care in Summer 219 



(a) Nature of the supplementary food. 



(b) Protection from storms, sunshine, and flies. 



(c) The water supply. 



8. Management Relating to Breeding 220 



(a) The aim in breeding. 



(b) Food and breeding. 



(c) Watchfulness over the herd. 



CHAPTER XI 

 CARRYING CATTLE THROUGH THE WINTER 



1. Conditions for Wintering Cattle Cheaply 222 



(a) Those that relate to the furnishing of food. 



(b) Those that relate to the furnishing of shelter. 



(c) Those that relate to production. 



2. Cattle that May be Wintered Cheaply 223 



(a) Mature cows in calf and yet dry. 



(b) Mature cows carried over for finishing on grass. 



(c) Steers grown cheaply on extensive pastures. 



3. Nature of the Winter Quarters 224 



(a) Stabling frequently not necessary. 



(b) The shed, the yard, the stack. 



(c) When stanchions are helpful. 



4. General Character of the Food Fed 226 



(a) The aim should be to feed much roughness. 



(b) The aim should be to feed but little concentrates. 



(c) The aim should be to feed succulence only as nec- 



essary. 



(d) The aim should be to maintain flesh. 



5. Foods for Such Winter Feeding 227 



(a) Hay is usually too expensive. 



(b) Straw only is too innutritions. 



(c) Much grain is too expensive. 



(d) Utilize cheap winter rations. 



6. Foods that Deteriorate with Age 233 



(a) Enumeration of the chief of these. 



(b) Feed such foods lirst. 



(c) Comparison between foods in deterioration. 



