THIRTY-FIFTH ANNUAL CONVENTION. 187 



Turning on Pasture in Spring — Every owner of a cow wel- 

 comes the time when the animal can be turned out to pasture. 

 Not only is the labor and expense connected with winter feed- 

 ing done away with, but each cow is expected to give the best 

 results of the year on grass. In changing from dry feed to 

 grass, it is best to go somewhat slowly, especially with heavy 

 milking cows. The young, immature grass, such as we have 

 in early spring, contains a large amount of water and a small 

 amount of dry matter, and it is almost impossible for a heavy 

 milking cow to eat enough of such feed to supply the necessary 

 amount of nutriments. Wheat and rye pastures are of the same 

 nature. Another reason for putting cattle on pasture gradually, 

 rather than suddenly, is the effect on the taste of the milk. When 

 a cow is changed at once from a grain ration to grass a very 

 marked taste is developed in the milk, while if this change in 

 feed is made gradually and not suddenly the change in the taste 

 of the milk is scarcely noticed. 



Summer Conditions to Be Maintained as Near as Possible 

 Throughout the Year. — Soon after the cows are on pasture, us- 

 ually the latter part of May or the first part of June, they reach 

 the maximum production of milk for the year. This suggests 

 that what the dairymen must do in order that the production of 

 milk may be largest, is to imitate these summer conditions as far 

 as possible throughout the remainder of the year. This is what 

 the careful dairyman and skilled feeder does, and the results cor- 

 respond closely to the success with which these summer condi- 

 tions are maintained. The summer conditions which bring about 

 he maximum production and which are to be maintained as far 



possible throughout the year, are described in the following 



tement : 



1. An abundance of palatable food. 



2. A balanced ration. 



3. Succulent feed. 



4. Moderate temperature. 



5. Comfortable surroundings. 



