The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1868-03-28
Time for Milking Cows.

The question, "How often shall COWS be milk.
ed. daily y has been agitatsd from time to tims,
from the fact that when calves are running with
their dams, the times Of milking aremore frequent
than under the common, artificial system, which
is twice day. ordinarily, while it may be four
or FIVE times a day, when the cows are sucked
by their progeny, and oftener even, when there
Is a shertness of supply, as In poor mixers.
Cows, it is said. by an English writer, in lux.
uriapt pasture, where they can soon fill their bel.
lies. invariably feed four times day, frat, early
in the morning, again before noon, in the after
noon, and late in the evening, and the calves
suck on these several occasions, on the cows ris-
ing from rumination, to replenish their exhaus-
ted stomachs. This order win vary in less lux.
urious pastures.
The writer referred to gives the following in
regard TO artificial management; LIST, when cows
and calves are separated and brought together
morning and evening; I'd, when separated as
above and brought together morning, noon and
evening; Sd, when cows are MIXED twice by
hand morning and evening 4th, when MIXED
three times day, morning noon and evening /;
9th, four times a day, making seven hours be-
tween the night and morning milking, or little
more, and about FIVE hours and q half between
the others Of the first four times of milking,
our author says he has had varied experience.
The writer wished it borne in mind that his OBJ
servation was confined to cows highly fed, his
query being whether cows thus treated are more
liable to grow fat and dry up, when MIXED only
twice, than if MIXED three times day? Ae.
cording 10 his experience, there are IA hours be.
tween evening and morning with but two milk
ings, and 10 between morning and evening in
summer. IL and II hours between milkings.
In further discussing this subject, he says, II
should be borne in mind, that the manu- Featuring
OF meat, as it were, and Of milk, are continuous
ly going on in the healthy COW, so that it doe.
not require much force TO turn tho balance eth
er way, especially when there is tendency Il
the secretion of fat; in such cases it must be ad
verse to the secretion of milk. Hence, with
hsalthful cows, with proper and high feed, three
milkngs day are better than two, provided
milk is desired, in its largest quantity.
The present system Of milking but twice day
took its rise when cows were less highly fed thar
now, and gave much less milk per day. Foul
times day is better, even, than three, whsr
cows are kept on luxuriant feed, as intimatet
above, when milking should correspond with 18th,
periods of healthy rumnation, digestion, score
ton of milk and rest" What objection can b,
raised with regard to diaries kept for their milk
called in England, Commercial Dairies," I,
milking three, or even four times day, whe,
COWS are kept and fed especially for their milk
whether for the supply Of the milk market or TO
making butter and cheese either or both ?-th
cow in such cases being regarded as milk max
ing machine, whose use is TO convert forage int.
good milk.-BOston Culticator.
A HORSES SCENT.-There is one perceptio,
that horse possesses that but little attention
has been given to, which Is the power Of seen,
With some horses 1t is as acute - with tho dog
and for the benefit Of those that have to driv
nights, such as physicians and others, this know
edge is invaluable. ! never knew it 10 fail, an
have ridden hundreds of miles dark nights, an
IN consideration Of this power Of SCENT this 10 m
simple advice nsvor check your horse night
but give him free head, and you may rest q,
.sursA that he will never get of the road, An
will carry you sxpeditiously and safely. In y
gard " the power Of scent in horse, I oACs kAe,
one Of a pair that was stolen, and rsoovsre
mainly BY the track being made out BY its mat
and that after he had beer absent six or sigl
hours. t.f -Q
10 Fay CHIcxENs.-Cut up the chickens On
ast them lie in salt and water twenty minute
Arain and season with salt and pepper; prepaI
Nv Ara 4 QoA nI.Avn call