273 
The RURAL. NEW-YORKER 
The Cow and Her Care 
Calves Sucking Cow 
I milk four cows. When they freshen 
I generally fatten the calves, and some¬ 
times I buy another to put on the same 
cow. I was told that to let calves suck 
the cows was not good for the cows— 
spoiling them. V. R. 
New York. 
Provided you strip cows out, if any 
milk is left after calves geti through suck¬ 
ing. no harm can come to the cow. If 
this is not done a diminished milk flow 
will follow. With milk at the present 
price there is some question if vealing 
calves is a paying proposition if you can 
possibly get labor to milk cows and handle 
the milk. u. F. J. 
Oilmeal and Gluten 
1. I have plenty of my own grain, buck¬ 
wheat, corn and oats. I think the ra¬ 
tion a little low on protein /or milch 
cows. IIow much oilmeal could I put 
over the grain, twice a day? 2. Is oil¬ 
meal good for horses, to keep the bowels 
moving right? Is a handful too much, 
twice a day, put over the feed? 2. What 
is gluten meal? 4. Oilmeal is the best 
protein feed, is it not? E. B. 
Now York. 
1. Your roughage is not stated, but no 
matter what it is. your grain ration is 
made up of low protein feeds. Make it 
two parts by weight of ground oats, one 
part ground buckwheat, one part corn- 
meal, two parts linseed oilmeal and one 
part cottonseed meal. 
2. Oilmeal is good for horses given in 
small amounts, as you suggest. 
3. Gluten meal is the final by-product 
that comes off in the manufacture of 
starch from corn. It is a very heavy 
food and little used. It contains about 
30 per cent protein, in place of 21 per 
cent, protein for gluten feed. Gluten feed 
is a gluten meal and corn bran ground 
together. 
4. Cottonseed meal and oilmeal are our 
highest protein cattle feeds. Oilmeal has 
about five per cent less protein in it. but 
it lias a laxative and cooling effect on the 
animal, and is always given to give ani¬ 
mals a sleek coat for show purposes and 
for fitting cows for calving. H. F. J. 
Difficult Churning 
I have a barrel churn like the one illus¬ 
trated on page 1796, volume for 1010. but 
am new to the business, and sometimes 
have to churn two hours before getting the 
butter in condition to work. The last 
churning was begun at 8.40, broke about 
9.30, but was not sufficiently gathered an 
hour later. The temperature when cream 
was put in churn was 68 degrees. I had 
added a cup of buttermilk the day before, 
to sour the cream. I had less than two 
gallons of cream. We have one cow. I 
churn twice a week and get from 1% to 
2 lbs. at a churning. Sometimes it takes 
less than an hour till the butter is ready 
to work. Should cream be 70 degrees to 
churn in Winter? I churn in the warm 
kitchen and am afraid of scalding the but¬ 
ter. The cow will not be fresh till the 1st 
of May, but has begun to go down in her 
milk since being in the stable all the 
time. mrs. A. R. it. 
Clarington, Pa. 
I think your trouble is due to a com¬ 
bination of at least two causes. First, 
you have only one cow, and she has been 
in milk some time, and secondly, since you 
only get 1% to 2 lbs. of butter from 1% 
to 2 gals, cream, your cream must be very 
thin. Cream from a cow well advanced 
in lactation frequently churns with diffi¬ 
culty, and thin cream churns with more 
difficulty than thick cream. 1 have seen 
it act as you describe many times. The 
butter breaks in little fine granules, but it 
seems ae though they never would come 
together. If your thermometer is correct, 
so you are churning at 68 deg. Falir., you 
ought not to be troubled in this respect. 
Try heating the cream by setting the 
cream pail in a vessel of water. Heat 
cream to 142 to 145 degs. Falir., and hold 
there 20 minutes. Cool cream over night 
and churn at about 65 degs. Falir. the 
next day. II. F. J. 
How to Care for a Cow 
It is easy to take care of a cow or¬ 
dinarily, yet many cows are ruined at 
calving time or soon after by improper 
feeding, so I will give my advice, and ex¬ 
perience in this case. 
1. Slack the grain ration about a 
week before calving. 
2. After the calf appears stop feeding 
of grain for full 10 days; on tin* eleventh 
day start in slowly with grain. 
3. Don’t give the cow more than one 
pailful of water at a time, and take the 
chill off the water for a few days. 
4. Give her all the hay she will clean 
up. also silage if you have it. 
5. Be satisfied with a little less milk 
the first 10 days, and she will more than 
make up for it afterwards. 
By following this advice your cow will 
not get a caked udder or swollen teats 
as is so often the case, and you will take 
comfort with waiting on her. It is the 
grain which causes so much trouble with 
cows when fed the first 10 days. I have 
seen cows cake up when fed grain the 
eighth or ninth day after calving, but 
never when 10 full days were given her 
without grain. W. F. A. 
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