FOOD FOR MILCH COWS IN SUMMER 243 



or yards where the milking is done are also made more 

 i.ir less offensive at such a time. 



The method of making the change will be in out- 

 line as follows: (i) The cows will not be turned out 

 until after the food in the morning has been sufficiently 

 consumed. The appetite will then be less ravenous for 

 the new grass. (2) They will be left out for an hour 

 or two the first day, and the time will be increased as 

 prudence dictates until they may remain out all day. 

 (3) Th^ time called for to effect the change should 

 never be less than one week, and will seldom necessarily 

 cover more than three weeks. (4) As soon as the 

 change begins, the reduction in the succulent food, as 

 ensilage and field roots, should also begin, for the reason 

 that the influence which these exert on milk-giving is 

 less needed. Whether the reduction should continue 

 until none is fed by the time the change has been com- 

 pleted will depend on the use to which these can be 

 put subsequently. (5) The dry fodder given should 

 be continued morning and evening as long as the cows 

 will eat it, and if fodder of high quality, such as well- 

 cured clover or alfalfa hay, has been saved for such 

 feeding, they will eat more of it than would otherwise 

 be consumed. No kind of food will be more helpful in 

 lessening the tendency to scouring than dry fodder. 

 (6) There should be some reduction, and it may be 

 modification, in the grain fed as described below. 



The extent to which the grain shall be reduced will 

 be influenced somewhat by the abundance of the pasture 

 supply. AVhen pasture is abundant, there should be 

 decrease, as grass is cheaper than grain as a source of 

 milk supply. But it may not always be prudent to 

 begin the reduction in the grain as soon as grazing 

 begins. For a short time, a full supply may be neces- 

 sary to prevent loss of flesh from laxity in the digestion. 

 Whether the reduction should be total is discussed in the 

 subdivision that follows. The extent to which modifica- 



