24 
The RURAL NEW-YORKER 
January 4, 1919 
Management of the Family Cow 
no. in. 
Housing. —There is no way of keeping 
the cow cool in extremely hot weather, 
and this kind of weather is not conducive 
to high milk production. Neither is too 
cold weather good for the _coav._ The 
stable would best be from 45 to 50 de¬ 
grees F. and the cow should not be ex¬ 
posed to cold storms, and on cold days 
would best be kept inside. Many of the 
buildings housing one cow are large 
enough for many more, and they are apt 
to be too cold and drafty. If yon would 
have the cow* do well in Winter, stop up 
the cracks and keep her comfortable. 
Calving Period. —The heifer is bred 
to freshen when two to 2 Y 2 years old. 
As a general thing, when only one cow 
is kept, it is better to have her freshen 
in the Spring, going dry during a part 
of the cold weather. If two cows are 
kept they should by all means be. bred so 
that a constant supply of milk is avail¬ 
able from one or the other. As previously 
stated, the family cow should be a per¬ 
sistent milker, and should not'go dry less 
than three or four weeks or more than 
six weeks. Some cows dry oil with dif¬ 
ficulty, and in such cases cut the feed 
down and milk only once a day for a 
time, and then stop altogether. One can 
safelv stop milking when the co\v is giv¬ 
ing even two or three quarts and no in¬ 
jury will result. As a general rule, 
heifers and older cows should not be 
milked just before freshening. This is 
sometimes done to relieve udder disten¬ 
tion, but should only be resorted to iu 
case of extremely heavy milkers. 
Chore Routine. —The all-importaut 
point about caring for a cow* to get the 
most Out of her is to do the chores regu- 
larlv. Milking should he done at as reg¬ 
ular intervals as possible, as for example. 
6 A. M. and 6 P. M. To be sure of 
getting milk of best flavor no. feed should 
be given just before or during milking. 
Manv have an idea that cows will not 
stand being milked unless they are eat¬ 
ing. This is simply a habit that the 
owner gets the cow- into, and the cow not 
used to being fed at milking stands as 
we ll as any. The cow should be treated 
gently and milked quietly and quickly. 
Care should be taken to milk her dry., 
A green or careless milker will.soon turn 
the family cow 7 into a liability lather 
than an asset. After milking in the morn¬ 
ing. feed the grain and roots when they 
are available. Follow this with hay. 
Water the cow iu the forenoon, giving ail 
she will drink. In the middle of the day 
feed coarse roughage, such as cornstalks 
or straw, or if none of these are available, 
feed some more hay. On Avarm days this 
feed may be given out in the yard, i eed 
a little more hay in the middle ot the 
afternoon and follow 7 with more w atei. 
Plentv of Avater and plenty of hay given 
in small lots at frequent intervals help 
make milk cheaply. After milking at 
night feed grain again and give her some 
hay. Put her to bed on plenty of shav¬ 
ings. sawdust or straw. , 
Record Keeping. —If the keeping of 
records pays in large herds, and it oer- 
tainlv does, why should it not pay in case 
of the family cow? Would there not be 
more 7^0 iu it if it is known that the 
cow is producing well above the cost of 
feed? Another point to be gained is this. 
If there is a youngster in the family, 
there is nothing better to create interest m 
figures and actual business than to get a 
spring milk balance and let him weigh 
old Bossy’s milk every milking, and weigh 
her feed‘often enough so a close estimate 
of what she eats can be made. By taking 
market prices of her feed and her product 
the youngster can then calculate profit or 
loss above feed cost, and this is training 
well worth while, the kind that makes 
business men farmers and farmers busi¬ 
ness men. If a butterfat test of the cow s 
milk is desired and equipment is. not 
available, take a sample and send it to 
the State college to be tested. Many high 
schools now have the necessary equip¬ 
ment. In taking sample, take a certain 
amount of morning’s milk. and like 
amount of evening’s milk, mix together 
and fin a four-ounce bottle full to the 
stopper, add two or three drops of for¬ 
malin, if the milk must be on the road 
for some time. Under no conditions, do 
what many single cow oAvners have been 
know r n to do, namely, draw some milk 
directly from the udder into the sample 
bottle, because the first streams drawm 
test very low. while the strippings are 
almost like thin cream. H. F. judkins. 
ment. Prevent bots by keeping horses 
free from the eggs. The eggs may be 
singed off or destroyed by applying a five 
per cent solution of coal tar dip or car¬ 
bolic acid. There is no certain remedy, 
but capsules of bisulphide of carbou may 
do some good. Have them administered 
by a veterinarian. A. s. A. 
her bowels somewhat relaxed. Also, avoid 
milking a cow out clean for a few days 
after calving. Better let the calf suck 
for three or four days if the cow 7 is subject 
to attack. a. s. a. 
Bloat 
We have a cow fresh a short time ago, 
giving a good amount of milk. About two 
w r eeks ago she bloated. We had a veter¬ 
inarian to see her; he said it was inflam¬ 
mation and stoppage in last stomach. 
She will not eat, and we have tried her 
with almost everything we know of. She 
will eat only clover hay and little of that. 
Could you advise us w 7 hat to do for her? 
New York. A. L. 
The cow 7 should receive a physic, such 
as a pound of epsom salts in three pints 
of warm water to Avhich add a cupful of 
blackstrap molasses. Give this as one 
dose, very slowly and carefully, from a 
long-necked bottle. In all such cases it is 
wise to have the cow 7 tested with tuber¬ 
culin, as tuberculosis often causes chronic 
bloat and other mysterious derangements 
of the digestive organs. A. S. A. 
Milk Fever 
Can you tell me what causes cows to 
have milk fever, aud how can Ave prevent 
the disease? S. M. 
Illinois. 
The exact cause of milk fever is un- 
knoAvn, but it is thought to be due to bac¬ 
teria in the udder, aroused to activity 
AA-hen the cow 7 calves. The animal loses 
the power of her hind legs and becomes 
unconscious. The inflation of the udder 
Avith sterilized air, pumped in by means of 
a special milk fever “outfit,” quickly 
proves remedial in most cases. A cow is 
much less likely to have an attack if 
"dried off” for six Aveeks before calving, 
and during that time is exercised daily 
and lightly fed in such a way as to keep 
Cough 
A sow 10 months old, weighing about 
150 or 175 lbs., has a very comfortable 
pen and bed. I feed her middlings, ground 
oats and coru. She coughs until her 
tongue comes out, and wheezes, before I 
feed her in the morning, and this is the 
only time she coughs. She is in a pen 
Avith three others; she is an O. I. C. 
What can I give her? What ration shall 
I feed young pigs about tw 7 o months old to 
make them groAV? Also, what is best feed 
for fattening shotes? Should a boar be 
kept in separate pen, or run with sows? 
Connecticut. J. o. 
If you are feeding any meals they may 
be causing the cough. Feed the meals in 
the form of a thick slop made up with hot 
w 7 ater or milk. Add flaxseed meal to the 
ration if the slop is made Avith hot water. 
Ground oats should be screened for re¬ 
moval of hulls; otherAvise it is irritating 
to the boAvels. Cough simply is a symp¬ 
tom of irritation from one of many dif¬ 
ferent causes, so that Ave cannot state the 
exact cause in this case. Tuberculosis al- 
Avays is to be feared as the cause Avhen 
the coughing hog fails to thrive, and it is 
contagious and incurable. The mouth and 
tongue should be examined, as lodging of 
a sharp object often causes cough. The 
boar should not run Avith the sows. Milk 
should form the basis of feed for young 
pigs. Add wheat middlings and ground 
barley or rye, and also feed some corn and 
Alfalfa hay. Old hogs may have shelled 
corn, wheat middlings and digester tank¬ 
age from self-feeders. A. S. A. 
eaten two tow 7 els. a eauze undershirt, 
some small pieces of cloth, and when we 
detected her at her tricks she was busv 
on another shirt and had destroved both 
sleeves. She breaks out of the pasture 
every time she sees any clothes on the 
clothes line, and as I have never had a 
cow eat cloth before. I am at a loss to ac¬ 
count for her doine so. I have learned 
of two cows doine the same thine years 
ago, but the oivners did not know the 
cause. My cow 7 is salted twice a week. 
I have seen no ill effects from her stranze 
diet as yet. B. 
Such cases of depraved appetite or 
“pica” are quite common. In some in¬ 
stances gestation is the sole cause and 
the depravity ceases after the calf is born. 
In many cases, however, indigestion is 
the cause, and is aggravated by the for¬ 
eign objects eaten, including bones, rags, 
bark, earth, crockery, etc., and tubercu¬ 
losis sometimes is present. It alwavs is 
well to have a family cow 7 tested with tu¬ 
berculin to make sure that her milk is 
safe for use. Have this done. Allow free 
access to rock salt and allow a varietv of 
feed, including whole oats, oilmeal and 
Alfalfa. In some cases the addition of 
bone meal or precipitated phosphate of 
lime to the feed stops the craving for 
foreign substances. Cloth, linen, etc., are 
slowly digested and got rid of if not taken 
in excess, but as a steady diet would be 
likely to cause death. a. s. a. 
Depraved Appetite 
I have a Jersey cow that recently has 
shown a perverted appetite, and I would 
be glad to learn the cause for it. She has 
“Wiiat are you reading?” “A tale of 
buried treasure.” “Wasting your time on 
fiction?” “No. This is expert advice on 
how 7 to plant potatoes.”—Melbourne 
Australian. 
“And now, children Ave come to that 
important country, Germany, that is gov¬ 
erned by a man called a Kaiser.” said the 
teacher. “Can anyone tell me what a 
Kaiser is? Yes, Willie?” Please, ma’am, 
a Kaiser is a stream of hot water spring- 
in’ up in the air aud disturbin’ the earth.” 
■—Melbourne Australian. 
AILING ANIMALS 
Bots 
An old horse, always well fed, never 
seemed to look well, alw 7 ays rough hair, 
craved for water, drank three times as 
much as any horse should drink. Last 
Fall she Avas killed, and at the entrance of 
stomach I found a nest of white grubs, 
and in stomach, nearly at the outlet, an¬ 
other nest of red grubs. These grubs 
were fastened in the intestines. Could 
you tell me Avhat to do for such a horse? 
New York. w. c. av. 
The grubs or bots are larvae of the horse 
hot fly and come from the eggs or “nits” 
which may be seen adhering to the long 
hairs on a horse’s breast and legs during 
Summer. Bots are present in the stom¬ 
ach of every horse that pastures grass. 
They are suckers and it is their heads that 
adhere to the lining of the stomach. It is 
rare for them to cause noticeable derange- 
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