134 VETBEINAEY HYGIENE 



Exposure to cold should be avoided, as a decrease in the 

 yield of ruilk will at once occur. But this does not mean 

 the animals should be poisoned with the products from 

 their lungs ; ventilation and pure air are necessary, if the 

 temperature falls too low artificial heating should if possible 

 be adopted. 



The routine of feeding will vary nearly everywhere. For 

 winter feeding in London dairies the cows are given, usually 

 after the early morning milking, | bushel of grains, fol- 

 lowed by about 4|- lbs. of hay. About nine o'clock they 

 receive 30 lbs. of sliced or pulped mangels, (if the latter, 

 they are usually mixed with chaff, if the former, another 

 4J lbs. hay are given), and the animals left undisturbed. 

 About two o'clock they receive another | bushel of grains, 

 followed by 4-J lbs. hay. At five o'clock they are watered, 

 it being usual to only water them once in twenty-four 

 hours ; in the evening they receive another 4J lbs. hay, and 

 are then left for the night. In some places 2 lbs or 3. lbs. 

 of crushed oil-cake are given daily in addition to this diet. 



Distillers' grains are more valued than brewers' grains 

 for milk production. Their actual effect on this secretion 

 is to increase the proportion of water, the milk is, there- 

 fore, poorer in solids. It is said that the milk of cows fed 

 on grains ' turns ' readily, however this may be, grains are 

 considered a very important article in the London dairy 

 (see Grains). 



The summer feeding is principally artificial grasses and 

 grains, with a proportion of oil-cake. About 1 cwt. of 

 green grass is given. 



This system of feeding is by no means adopted every- 

 where, each dairy-man has his own views on the subject ; 

 still the outline given is what actually occurs in some of 

 the largest dairies. 



The production of milk is not, however, confined to towns 

 and cities, it has now become an important industry miles 

 away from the place where it is consumed, and the manage- 

 ment of dairy stock in the country and in cities is obviously 

 different. 



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