Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1869-02-24

You'll take them hy the arm
And say, Youd hctter stay az home
Upon the good old farm"
From the Hearth and ioneI
Feeding Dairy Stock.
LECTURE or CHARLES T.. FLINT.
Notwithstanding what the doctors say Of
the chemical components Of different substan-
ces, practically, there is much difference be-
tween hay and hay, and between turnip and
a turnip, and We must proceed carefully until
we know our feed and animal. Now, sup
pose our COW comes in in April or May; she
should not be Immediately crowded to her
capacity, for in the state Of her system soon
after calving there is much danger, if over
fed of producing fever. After time, we
can take her in hand and see what she will
do. Commence her high feed on roots
parsnips, if you please-which have been left
IN the ground through the winter for that
purpose if these are not at hand, give her
mangolds these should always be Kept for
late spring feeding. Their saccharine matter
is thus condensed, aud the roots made richer
than in the fall Round turnips are excellent
feed and, in fact, all our root crops are indis-
pcnsable for feeding dairy stock.
Ii is surprising TO me that so many farm
ors wholly neglect the cultivation Of roots,
for there is no food that compares with them
in cheapness, or is, all things considered, 50
good. Roots promote the health Of the cattle.
increase the flow of milk the roundness of
muscle and fat. In England and Holland,
the feeding of roots Is universal and it would
be impossible for their dairy aud stock farm
ers to get on without them This can be
seen at glance, by referring to the given for
mula--one hundred pounds of hay is equiya-
lent to two hundred pounds of potatoes.
Now, an acre of land that will produce six
thousand pounds of hay will produce eighteen
thousand pounds of potatoes---thot is, one
acre in potatoes will keep as much stock as
three acres in hay. With mangolds or turn
Ups, the difference is much greater. The OBJ
iect with the dairy-cow is TO make her produce
as much milk as possible or to bring her to
her highest natural flow.
When speaking Of spading COWS, | should
have said what this now reminds me of that
the operation should be performed when the
animal is in her prime and full flow of milk,
as she viii be more likely TO continue i'm that
In the management of dairy-cow, tempt
her to take as much food as her system will
asgimilate To US, the COW is machine
peculiar and delicate one to be sure, but yet
machine--to manufacture hay, grain, roots
and meal into milk. She should if possible
be freely and largely fed, but judicously, and
with great care, lest the machine be injured.
Some farmers think that poor COW, one
low in flesh, gives more milk than if she were
in high condition this is wrong. Such ami
mails do and must give poor milk, and less in
quantity for the sinking system is to be main
tanned, aud ii must take the best Of the food,
and it cannot 60 to milk The system Of Mr.,
r. Horsiall, of England, and published in the
Journal of the Royal Agricultural Society,
is the best l. know of for feeding dairy-cows.
He says his first object was to afford a full
supply Of the elements of food adapted to the
maintenance aud also 10 the produce of the
animal and this could not be effected by the
ordinary food and methods Of feeding, since it
is impossible TO induce COW to consume
quantity of hay requisite TO supply the waste
OF the system, and keep up, at the same time,
full yield Of the best quality Of milk Mr.
Horsiall fed, for variety, cabbage, kohl-rabi,
mangods, shorts, rape-cake, BRAN bean and
oat straw, moistcned and fed in the form Of
cut feed. In most localities the dary-cow
should come in in April or May; she will
then come TO her fall flow of milk on the
luxuriant grass of May or June.
But 10 return again TO temperature, as al-
fecting the COW. Too much care cannot be
exercised to keep her warm during the win
ter; she should not be exposed 10 chills, or
allowed to stand in the yard at all in severe
weather. Some dairymen are so particular,
that they do not allow their stock to take ice
coldwater, or even go into the yard to obtain
their drink but they are kept continually in
the stable, and their drink conveyed to them
They assert that exposure in the yard for two
or three hours will lessen their flow Of milk
one fourth. 1t is to be regretted that our
farmers feed so little linseed-mea to their
COWS, for it is the best Of feed to keep up the
system and produce milk This meal will
not produce an extra quantity Of butter, and
is not specially desirable ia the butter-dairy;
but for milk, and to sustain the system, it is
the best Of food
Potatoes are a special food for the butter
COW, increasing both the quality and quanti-
ty. The largest yield OF butter is produced
when azotized and non-azotized material are
IN equal proportions in ne food Turnips
increase the flow Of milk, but noe the quaint.
~ Of butter. The same is true Of cabbage
Cabbage is most valuable feed for COWS
and when we think Of the enormous yield in
tons that can be obtained on au acre, it is
surprising that 20 few are raised for this pur-
pose. Some farmers object 10 cabbage and
turnips as food for dairy-cows, because the
milk and butter become favored with these
vegetables this is true to certain extent,
but the difficulty can be completely avoided
by feeding them Immediately after milking.
Soiling is a matter Of great importance to
dairymen, especially in the vicinity Of cities
where milk is sent to market Selling is
feeding green fodder, as grass, young corn,
clover, etc., in the stable, rather than to turn
the COWS to pasture, and has some advantages
First, Il enables the dairynan to keep a great
or number Of COWS on given humber Of acres
OF iand.' by the use Of the artificial grasses,
or green corn, three acres will support more
than seven in good pasture. This method
gives more milk, for the animals are ouieter.
and receive less annoyance from Aies and COW.
boys. Soiling also serves TO increase largely
the farmers manure-bank. In Holland and
FLANDERS, this method is universally adopted.
In those countries, no COWS are seen in the
helds, there are no fences, and the land is Gu
trsly given up to cultivation.
The dairy-room and the manner Of making
butter aod cheese are subjects Of the greatest