Litchfield enquirer., 1864-02-18
ICORaESPONDESCE.l
MANAGEMENT OF MILCH COWS.

M MANAGEMENT OF MlLCH COWS.
 Perhaps there is no one point of dairying treated with so much neglect and indifference, and attended with as great loss to the dairy man as milking. Not more than twenty five years ago, 1t was considered a good lot ol Cows to produce 200 lbs. of cheese to the COW on an average, and the farmer who ob tained that amount wss called skilliul dairy man and even at. the present days, many Keep along in the same old track, doing we'll as they term it, while others obtain 5C0 lbs. and some have gone as high as 600 lbs and over, to the COW, besides good quantity oi butter
 How is this difference to be accounted for ? One reason 1 would give is milkiny. A COW to give large quantity of milk, should have one steady hand 10 draw the milk, one that can perform it qnck and easy. Care should be taken to milk the COW perfectly clean. Ar. other important object is to milk at regular hours. In long days, COWS should be miiked and turned to the pasture one hour or lDor': before sunset, that the time between milkinss be nearly equal. Ycts the practice is with some to work iu the field until darkness comes to prevent them from work, then drive up the COWS, and have them milked by inexperienced haEds, and those too who take 10 interest in the business q should not blame them if they did not) then leave the COWS in a close yard during night. have always noticed that those who make all odd jnb of milking, never '"alize much profit from their CONS. That there is great difference in COWS, 1 will ad nit, though 1 think there is more in the man asemert Of them than ill the quality ; yet the farmer shoulu be vc,y careful in tue selection of COWS for the dairy. l find some of ny best COWS wonid be counted worthless if they had different hands to milk them, and those, too, who were inexperienced iu tl.e business.
 am often told by ny neighbors tlat l have some peculiar G!ethod of making nore cheese rom tie same Quantity of milk than they. Ii is very true, there may be something to be considered ou this point, but l never ss Yet found the secret of making butter and cheese without milk.
 Another reason is. good keeping. Cows should be kept in warm stables, we'll Uttered an,i late in the Spring. The pactice of let ting COWS lie out on tie cold wet ground as soon as it is bare, is very injurious. They should be kept up and well fed, that they may be in some good heart and good order when turned to grass. Salt should always be kept in troughs, under sheds, that cattle can have it at their command throughout the year. An other fact of much importance is, stablng COWS early in the fall As soon as cold storms come on, they should be stabled, which will add one third to tue quantity of milk. By complying with the rules in this article, it will enable the farmer to realize and amply repay him for his time and extra trouble, thereby saving a loss of flesh, which would be dis advantage to the farmer. Another fact all will admit, (especaly those that feel iater st. ed in this departlnent,) the stock will be better prepared to endure the hardships that they will naturally undergo during the long winter months. Yours, Sc.