Management of Dai'ry Gotos. 
171 
As the winter advances the dry food and cabbage are gradually 
increased according to the state of the weather. I will not prescribe 
the precise quantities, because I well know it is a fallacy to suppose 
that any practical cowman ever carries out such directions. He 
finds that some cows require more than others ; and if he is allow- 
anced in the total quantity of food, he has to take from one and 
add to another. A good cowman who observes some cows that daily 
increase their milk, and others that gradually decrease it, very judi- 
ciously adds a little more cake to the allowance of the former and 
takes it from that of the latter ; it is observation of this kind 
that helps to make an efficient cowman. He soon learns the pecu- 
liarities of each of his cows, and their requirements at different 
seasons. Some cows will have a great flow of milk nearly up to 
the time of calving, while others will go dry several weeks before 
it. I have known Jersey cows, that have had nine or ten calves, 
never go dry at all, and no natural means could make them do so. 
During the winter the allowance of cake and corn, as well as the 
bran and chaff, may be profitably increased, but the cabbage only 
sparingly, as many of them are not necessary. The cows are turned 
out for a little time each day, but only for a very short time in bad 
weather. They must, however, never be shut out or compelled to 
stay longer than they like, and immediately they return to their 
home should be let in and tied up, as they know better than we do 
what suits them best. 
Sufficient cabbage should be grown to last to the middle of 
February each year, after which yellow-fleshed mangel is used in 
very moderate quantities. 
I do not recommend turnips or swedes for dairy cows, as they 
can be more profitably used for young store stock and for sheep. 
As the spring advances the same management is continued, 
only that the cows are allowed to remain out a few hours longer 
on fine days. When ^May Day arrives another critical time for 
the dairy begins. Many cow-keepers very injudiciously turn their 
cows and other young cattle out to grass at this time, and stop 
all or a great part of their dry food. Consequently the cows and 
other stock begin scouring ; they not only spoil much of the grass by 
being on it so many hours, but they acquire a feverish state of the 
blood, which often causes eruptions on the udder and other parts of 
the body. Such eruptions also frequently come later in the summer, 
if the cows are turned into the aftermath too quickly after the hay 
is cleared. In May all the roots are stopped, and the usual dry 
meal is given. A little lucerne (cut the day before) may be gradu- 
ally introduced to take the place of the dry food. The cows are 
not turned out before 9 o’clock in the morning, nor allowed out later 
than 5 or 6 o’clock in the evening. 
In J une, when the grass gets harder and firmer, the cows are 
allowed to lie out from the time they are milked in the morning to 
milking-time in the evening, but immediately the heat becomes great 
and the flies troublesome they are kept in by day and turned out at 
j night. 
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