170 
Management oj Dairy Cows. 
during the spring, is allowed by any mismanagement to lose or 
reduce her milk after the turn of the days, it cannot be got back 
again. At this time the cows ought to lie out at night, and stand 
in cool, well-ventilated houses during the day, as the flies worrying 
tliem, and keeping them in a constant state of agitation, will not 
only reduce considerably the quantity of cream, but the quality of 
the butter is very much affected by it, althougli the quantity of the 
milk may not be so perceptibly reduced. 
The cows are brought in for milking in the morning, tied in their 
respective places, and given a feed each of, say, 1 gallon of bran, 
1 lb. of cotton-cake, and 1 lb. of linseed-cake. After they are 
milked they should be left to rest themselves all day, kept very quiet, 
and supplied at intervals as they require it with lucerne, sainfoin, 
or such other green food as may have been provided for their use, 
keeping before them a constant supply of clean water at a tempe- 
rature of not less than 64° F. Before milking in the evening give 
them again a feed of 1 gallon of bran, 1 lb. of cotton-cake, and 1 lb. 
of linseed-cake, and when the flies have ceased to be troublesome 
turn the cows out for the night into their grass. This plan is con- 
tinued till the day temperature is sufficiently reduced for the cows to 
enjoy the day air, when the method is reversed, the cows being 
taken in to milk at night and turned out after milking in the 
morning ; they get their two feeds of bran and cake as before, and 
green food during the night. The change takes place generally 
about the middle of September — some seasons earlier and some 
later, varying somewhat in different localities. 
Under this plan it will be found that the butter during the 
warm weather retains a nice Arm consistency, and commands a 
higher price in the market than that of an oily, greasy nature made 
fi’oin cows that are constantly kept in a state of irritation. Lucerne 
and sainfoin conduce to a firm and desirable consistency. 
As the autumn advances, and the grass diminishes in quantity 
in the pastures, the cows are turned out a little later in the morning 
and taken in a little earlier in the evening. Their feed of bran and 
cake is continued, 1 quart of maize meal and 2 quarts of oats being 
added to it, together with some chaff made of hay-silage and oat- 
straw. The same system is pursued till the end of October or 
beginning of November. As the grass becomes scarce, a little 
cabbage may be gradually introduced, and warm water added to the 
drinking-water immediately the latter appi’oaches 64° F., which is 
the lowest temperature that should be allowed in the summer time, 
and 80° to 90° in the winter. If the cow has to drink water at a 
lower temperature than 64°, or to spend much of her time in an 
atmosphere of low temperature, she is being used as a machine for 
warming herself and the water, whereas she can be more profitably 
employed in producing milk. It does not pay to use food and living 
animals as machines for heating water in these days of sharp com- 
petition. 
Water at 80° to 90° will be found to assimilate with the food, 
and to materially assist digestion in the winter time. 
