The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1870-09-13
Care Of stock aud General Manages
mput.

ment.
The following is condensed from Mr..
| Wizards lectures before the students at
Orono:
'Carniverous animals have one stomach
while animals which chew the cud have
four. The stomach of cows should al
ways be distended as the contact Of both
Of the sides or walls Is liable to excite ir-
ritation and consequently diseases. For
this reason distillery Stops often prove in
furious, as they do not sufficiently distend
the stomach. The slops of distilleries is
also liable to make poor milk. The four
stomaches are very capacious, especially
the first one. The food is made into balls
in the mouth and then passes to the stom-
ach, after which it is returned to the
mouth, made into smaller balls, and passed
into the second stomach. From this itpasses
to the third and fourth stomachs recev-
ing fluids by the way. After passing
from the fourth stomach into the duode-
mum, it is separated into nutritious por.
tions. The fourth stomach Is the one
from which rennet is made. In Spring,
when cattle are shedding their hair, if
they are not carded, they oftentimcs lick
the hair off with their tongues land unable
after once getting into their mouths to
get it out, they swallow it in the same
torn that they do grass, making what is
called hair.ball. These balls are apt
to excite disease. A great deal depends
upon the winter management of stock.
Cows should not be kept too closely in the
stable, as it sacrifices to certoin extent,
health and vitality. The cows may look
well, but what is temporary profit is
loss in the end. Cattle should be bedded
well, fed well, groomed well and given air
and exercise, once or twice per day. The
cattle should be brought to the barn in
good condition. Ground grain is account
ed good feed in the latter part of Fall.
Cattle should be fed three times per day
morning, noon and night.
"Grass is cut much earlier in dairy dis
tricts now than in former times, and it is
found that cattle thrive better upon it,
Late cut grass is largely composed of
woody fiber which at once shows its infer
iority. Early cut grass is equivalent in
the production of milk, butter,a and cheese,
to late cut grass with grain or meal, as
has been amply proved 1t is well to cut
a portion of the grass in June, before
towering and the rest should be cut by
the 10th of July. 1t is not considered
best to winter cattle on one kind Of food.
Besides hey, they should have roots in
the first part and grain in the last part of
Winter. Cows should not be allowed to
lose flesh as it causes poor quality Of
milk during the recuperation of their
strength. When cows are thus recuper-
ating, there is reduction in the butter
obtained from their milk often from per
cent, down to two per cent. The milk Of
such COWS should be excluded from the
factories or taken at less value than good
milk. Meadows are more enduring when
the grass is cut early than they are when
it is cut after the hay has become woody.
One-half bushel of Timothy is not too
much to seed an acre.
The famous Cakes COW besides sucking
calf FIVE weeks, produced from April 5,
to Sept. 20, $40 pounds Of butter. The
Vermont COW produced from Dec. 18th,
1864, to April 4th, 1865, 5O4 pounds Of
butter, which sold for S235,50. These
COWS were both good sized and native
breed.
at has been proved that as much but.
ter can be obtained from hay in winter as
from grom grass in summer, provided it
be cut early and properly cured. Cows
should be fed with hay three times, wat
cred twice, and kept in the barn in win
ter, when not exercising. Great care
should be taken that they be fed and wat
cred regularly. Since hay must be cut
early in order to retain the greatest
amount of nutritive material, the best
New York dairy farmers cut first between
June 8 and %. A second cutting is
made in August, and sometimes third
in September Cows are often injured by
being fed upon concentrated food
Coarse fodder should be fed with meal,
bran, &C., so as to make it equivalent to
early cut hay. There is gain in cutting
and cooking the feed, over common hay,
of about one.third. An experiment was
alluded to in which there was cost of
about 30 cents for cooked food for each
cow per day, while with hay alone the
cost was IS each per day, and to all ap-
pcaranccs the former lot was in much
better condition every way. Steaming
renders mouldy hay, peas, beans, turnips,
&C., sweet and nutritious.
"a COW should not drop her calf in the
stanchion, but should be let loose in an
enclosure and left to quietness. Bran
mash mixed with tepid water acts favor.
ably for the expulsion Of the afterbirth.
Some prefer that COWS come in, in April
and May, rather than in February or
March. Should the COWS come in as ear
ly as March, something besides ordinary
hay is required. Beans are used in Eng
land as feed for cattle but are not much
} used in America. Grains rich in albu.
menous matter make excellent food for
mich cows. Rye, oats and buckwheat
: contain ID per cent. albumenous material
and are only excelled by peas and beans
; A mixture Of barley and oats, or of peas
and oats is good feed. Corn meal is
Objectionable from its heating qualities
Bran with oatmeal produces the best Of
results"