Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1883-05-11

1
arr al H e strive to raiser OF bug the
v oe?s "a Sso1s:in Probably nptoone. In FIVE
nuiisuo on VIII make. on flush pasture,
zen Pounus OF butter a week; and three
nunuIsu pounds of cheese in six months.
OF one hundred pounds Of butter for
tne same time. Is more than the aver
sg I had large, rough cow THAT
mace Twelve pounds of butter a week
anu nelu on well to her milk; she was
very wen masked, according to the
french rule, and a huge feeder. &
large pale, white and red cow. with
large neck, head and horns, made nine
POUNDS week, but we did not think
her SO good as cows that made. seven
POUNDS and held on to their milk bet
ter AN ordinary-sized COW made nine
pounds week, but soon shrunk in
mix. A fine grade COW made ten
POUNDS, and held out well. OF cows I
nave seen, small, sleek-coated cow
made ten pounds in week; a handsome
COW made fourteen pounds--a very
busy FEEDER; large, rough COW made
seventeen pounds; large, fat Durham,
with the best of pasture and all the feed
she could eat, was claimed to make
twenty pounds week; a large, ordi-
nary-iooklng COW made fourteen
POUNDS, but she went dry long. We
tired all the cows we ever had, here and
in Eastern Pennsylvania. A handsome
young COW made three pounds of butter
in aweek; a scallawag made six pouY,ds.
I We tried three COWS latelv-in March.
A handsome cow made two and one
nan pounds a. week; it took thirty-six
pounds of her milk for one of butter.
A white cow, with thick neck and large
horns, also made two and one-half
pounds; ittook twenty-six pounds of her
milk for one of butter-these were far
row cows. Abroad. and fresh COW made
ten pounds in six days, So it would
seem best to buy and raise cows that
would make good beeves and try them,
retaining only the good mixers. A
good time to buy COW is four or five
months previous to her calying. Sit
down and milk her; note the quantity
and quality of the milk; get some of the
milk and see what cream rises.
From forty years experience with
cows: from all L could learn from
Others; from seeing most of the remark
able cove i could hear of. it seems
thus about them; A COW should have
a good constitution; to. have this she
can't he too broad on the back, and ft,ll
back of the forelegs; then the broader
over the loins and TO the tail the better.
and rs straight down behind as YOU can
get: in short, q COW that will make a
good beef, for this is what She comes to-.
Then. if you can have the head and
neck smaller, milk-veins large, horn
small and green, and be well marked
in the escutcheOn, and sleek-coated, All
the better; but these latter points are
not essential to good COW, as expert
ence has abundantly proved. Cows in
their native condition give but little
milk, and only for a few months in the
year. But with domestic cows. trained
from young heifers to- give most milk,
and TO bold on; bred from the best milk
ers, and stimulated through life to give
the most milk; why those that smakethe
best use of what they use, in accumulat-
ING flesh, should be most profitable.
when that propensity is diverted TO pro-
ducing milk. But only experience can
test cow. To have cows come up to
be MIXED, give them a little salt each
! time; keep them hungry for. it. ~ Have
well-bedded and very open stables in
summer. Fasten the cows in their,
stalls by "A light rail fastened behind
them. We have straw around our COWS
and close to their backs Keep them as
close as possible in cold weathery and
well ventilated q, as possible, in warm
weather; we leave them in in winter ex-
cept when they go to- water Otrrcows,
! without grain, are as fat in spring as in
fall. and we milk them until six weeks
of ealving.-Co Y Tribune. 90