28 
THE AUSTRALIAN GARDENER.’ 
March 1, 1909 
Stork @&e HoaAkrhzK, 
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means of teats may have some good 
points, but experience has proved to the 
writer that results never compensated for 
the trouble and expense connected with 
the rubbers and tubes. 
. If grass is plentiful calves need 10 
other food in addition to ration already 
mentioned, During dry summer spells 
and winter months an allowance of hay 
and silage is necessary. To ultimately 
become a cow with the depth of body and 
capacity for food so desired in milkers, 
the digestive organs of the calf or heifer 
must be fully developed; this can only be 
done by liberal and bulky feeding. Silage 
made from any green fodder makes an 
ideal roughage for young dairy stock ; it 
is cheap, palatable, easily digested and 
readily eaten; silage acts as a laxative and 
keeps the bowls in a healthy condition; 
lucerne, meadow and Hungarian millet 
hays are excellent fodders, but are con- 
siderably more expensive than silage. 
Oaten or wheaten hay when fed to young 
stock is digested and relished better if 
chaffed and damped down with molasses 
and water. 
When feeding hay from racks, should 
calves appear somewhat costive, 2 or 3 . 
ounces of crude molasses given in their 
milk will correct the trouble. 
When weaning, put calf on one meal a 
day fora week or two and then feed 
once every other day, gradually re- 
ducing food allowance till the calf is 
weaned, 
"Phone 1080, 
When to wean depends on the calf and 
grass available; ii never pays to wean a 
calf and turn it out to starve on bare 
paddocks. 
—‘ Agricultural Gazette of N.S.W.’ 
News and Notes. 
Stir each of the separate lots of cream 
each way to keep them uniform. 
Look well to the cow’s comfort, for an 
uncomfortable cow never milks well. 
The life of a separator depends very 
largely on all the bearings being kept 
well oiled and clean. 
A dairy farmer of Hawera (N.Z.) is 
said to have drawn a cheque for £187 for 
December, from 100 cows. 
The condition of the droppings is an 
excellent index to the manner and condi- 
tion of digestion and the health of the 
cow. : 
If you desire your cow to be an easy 
milker, with teats that feel like velvet, be 
careful never to milk her with cold or 
dirty hands, 
The man who undertakes to work at 
dairy-farming with the old-time bandage 
over his eyes is at a fearful disadvantage. 
Tke world has gone on and passed him. 
Tt is an unwise and thriftless plan to 
be always changing cows. A good herd 
can never result from such a process. 
The true type of a dairy cow is that 
which furnishes the most and best of any 
commercial products at the lowest cost. 
Sometimes cows got into the habit of 
holding up their milk. This is especially 
true when a cow is first milked by a 
machine. 
A churn should never be filled more 
than half full of cream. and the c:urn 
sheuld be stopped several tinies at the 
beginning of churning to remove the cork 
and allow the escape of gases, 
The ingredients which go to make 
cream are collected by the digestive 
organs of the milch cow. Very often it 
is not more feed that is necessary to 
make more cream, but better digestion. 
The records of 16 cows of the Ontario 
experiment station showed that the 
different individual ranged from 19,065 
to 5,236 pounds of milk, and the profit 
over the cost of feeding ranged from 
109.76dol. to 17.44dol. 
In selecting the heifers, keep those 
from the best cows so long as they have 
strong constitutions and are shapely. 
The testing and weighing of their milk 
will prove whether they are worth 
keeping for a second year, 
