FEEDING DAIRY CATTLE 223 



the like, but these will be cared for by a painstaking and fa- 

 miliar attendant. The argument here is that the cow will use 

 this extra body fat to repair the waste of the body, thus en- 

 abling her to use a larger part of her food in the elaboration of 

 milk, some going so far as to say that a part of the extra fat is 

 used in the manufacture of the milk. While just what processes 

 take place in the animal's body are not known, yet it is true 

 that such an animal will produce more than as if she were in 

 average condition. 



When extreme high production is sought, the cow is fed and 

 milked four times daily. The time varies somewhat, but the 

 more common is 5 a.m. and 11 a.m. ; 5 p.m. and 11 p.m. The 

 reason for choosing these hours is that the 5 a.m. and 5 p.m. 

 feeding and milking are at the same time the rest of the herd 

 is being fed and milked. Everything about the stable should 

 be quiet, and the milking carefully and well done (see page 260). 

 The feeds composing the rations vary widely, no two breeders 

 using the same. In all cases, however, the secret of success is 

 variety. Sometimes the grain part of the ration is composed 

 of a half dozen or more different kinds of grains; the dry 

 forage of two or more kinds of hay and three or four kinds of 

 succulent foods. The amount given is limited only by the 

 appetite of the cow. 



FEEDING THE HEIFEE 



As the time of calving approaches, the feeding of the heifer 

 should receive careful attention. Do not feed too stimulating 

 or decayed foods, as they are likely to cause abortion. Clean 

 sweet clover or mixed hay or corn stalks and corn silage or roots 

 with a small allowance of grain, such as ground oats, bran, 

 shorts, or corn, will prove very efficient. Just previous to calv- 

 ing it is best to discontinue the feeding of grain, or at most 

 only a couple of pounds per day, and not increase again till the 

 heifer freshens. Immediately after calving, a warm thin gruel 



