358 FEEDING AND MANAGEMENT OF DAIRY COWS. 
best when the stomach is sufficiently distended ; and for 
this purpose the bulk of food is almost as important as the 
nutritive qualities. The flavour of some roots, as cabbages 
and turnips, is more apt to be imparted to the milk when 
fed on an empty stomach than otherwise. After the cows 
have been milked, and have finished their cut food, they are 
curried down, in well-managed dairies, and then either 
watered in the stall, which in very cold or stormy weather 
is far preferable, or turned out to water in the yard. When 
they are out, if they are let out at all, the stables are put in 
order; and, after tying them up, they are fed with long hay, 
and left to themselves till the time of the next feeding. This 
may consist of roots, such as cabbages, beets, carrots, or 
turnips, sliced, or of potatoes, a peck, or, if the cows are 
very large, a half bushel of each. Cut food is again to be 
given at the evening milking, as in the morning, after which 
water in the stall, if possible. 
The less cows are exposed to the cold of winter the better. 
They eat less, thrive better, and give more milk, when kept 
housed all the time, than when exposed to the cold. Mr. 
Caird mentions a case where a herd of cows, which had 
been usually supplied from troughs and pipes in the stall, 
were, on account of an obstruction in the pipes, obliged to 
be turned out twice a day to be watered in the vard. The 
quantity of milk instantly decreased, and in three days the 
falling off became very considerable. After the pipes were 
mended, and the cows again watered as before in their stalls, 
the flow of milk returned. This, however, will be governed 
much by the weather; for in very mild, warm days, it may 
be judicious not only to let them out, but to allow them to 
remain out for a short time at exercise. 
Any one can arrange the hour for the several processes 
named above, to suit himself; but, when once fixed, let it 
be rigidly and regularly followed. If the regular and full 
feeding be neglected for even a day, the yield of milk will 
immediately decline, and it will be very difficult to restore it. 
It may safely be asserted, as the result of many trials and 
long practice, that a larger flow of milk follows a complete 
system of regularity in this respect than from a higher 
feeding where this system is not adhered to. 
One prime object which the dairyman should keep con¬ 
stantly in view is, to maintain the animal in a sound and 
healthy condition. Without this, no profit can be expected 
from a milch cow for any considerable length of time; and, 
with a view to this, there should be an occasional change of 
food. But, in making changes, great care is required to 
