232 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



clover hay as part of the feed, the grain ration can be reduced one-third 

 and give as good results, but e^en the above way of feeding corn after 

 the 1 Iran has been deducted, will pay a handsome price per acre. 



The cows should have the best of care, kind and gentle treatment, 

 so that you can approach them in the stable yard or pasture without 

 any tear on their part. The stable should be warm, well-lighted, well- 

 ventilated and have a cement floor. 



Stable them in early fall as soon as the nights become uncomfort- 

 ably cool. A milk cow should not be exposed to any frost. As the weath- 

 er grows colder, we keep them in all the time, except an hour or so in 

 the morning while the stables are being cleaned. 



Each cow has her individual stall and soon learns her place, and the 

 feeder knows where to find each cow. They are not all fed the same. 

 I bslieve a cow feels at home in the stall she has become accustomed to. 

 And then each milker must commence with the same cow, also milking 

 the same cows in regular rotatioi:. The milking should be done quickly, 

 and in as cleanly a manner as possible. 



The cows should be heavily bedded, and it should be shook out and 

 kept level and not allowed to bunch up. It not only makes it easy and 

 comfortable for the cow, but keeps her clean and nearly doubles your 

 loads of fertilizer, which is no srr all item in keeping up the fertility of 

 the farm. 



It has been my experience that winter dairying is more profitable 

 than summer. It takes less land to produce the feed than it does in 

 summer, where pasture is used. 



A cow will give more milk for a longer period; she is better looked 

 after and cared for. She has turned the raw material from the farm 

 into the finished product. 



This daily round of feeding and milking is continued until about the 

 middle of May, varying a little with the seasons. As we always reduce 

 the dairy, it can now be done to good advantage, and we usually reduce 

 it a third, sometimes nearly one-half. The cows being in good flesh at 



