Southern standard. (McMinnville, Tenn.) 1879-current, 1884-11-29

lNNVlLLE, TENNEs
action of the skin it should be kept
clean and we'll carded. The feed
should be nutritious, easily digested
and abundant. AS milk contains a
large proportion of albuminoids and
phosphates, and food that contains
enough of these substances to meet the
demand for milk in addition to what is
required to supply the wastes of the
body, will keep up the flow of milk.
II the food does not contain enough of
these substances or a sufficient quantity
is not given, the flow of milk will be
diminished, or else the COW must use
her own tissues for its production. In
either case the farmer is wintering at a
loss. There is one fact that the far
mer should remember, that the COW
cannot give milk unless the raw mate
rial be given her to manufacture it
from he also must remember that
heat and wastes from the body must
be kept up. But the farmer has been
taught through the papers SO much
that the COW was an engine, so to speak,
which required constant care, good
fuel to keep it in good running order,
that many Of them are like the little
boy said he was when told to go and
wash his face, if he did wash his face
it would not stay washed. Sc it is if
they are told they won't stay told.
But we have seen that heat has to
be kept up in the body by feed or
through good housing; and the impor-
lance of clean, healthy skin; that
the farmer should provide warm, dry
quarters for his cows, that he may save
food, also provide nice, clean straw for
bedding, that his cows may be warm
and clean.
The feed for milk COWS should con.
sist of nice, well-cured hay; well.cured
fodder is good feed for milk COWS /;
clover hay Is an excellent feed. Sweet
corn fodder sown in drills three feet
apart and with stalks six inches apart,
grown to maturity and carefully cured,
will make more milk than an equal
weight of fair clover hay.
Sorghum fodder if we'll cured makes
a good feed. Some farmers object to
it, and think it will kill COWS to eat it,
but have fed it to stock for several
years with no serious effect, but on the
contrary, found it a good, nutritious
food. ! have observed wheat bran to
be one of the best feeds for milk COWS.
A gallon at each milking with little
salt mixed with it is fine to keep the
flavor of milk. Salt of itself given al
milking time will aid in keeping up
the quantity of milk. Potatoes when
chopped and mixed with meal add to
the yield of milk and the quality pro.
duced by them is good as might be ex.
pected from the large proportion Of
starch they contain.
Cabbage furnish another resource
for milk not sufficiently appreciated by
the average farmer. There are few
vegetables that contain as much nutri.
ton pound for pound, as cabbage.
head. So rich a milk producer is cab
bage that it pays to raise this vegeta
BILE solely to feed to milk COWS. Where
cabbage is worth ten cents head in
the market, the true economy is tC
feed the waste leaves. Some may OBJ,
ject to the flavor that cabbage imparts
to milk, but feed in small quantities al
first and after milking.
Whatever food is given it is best tc
divide it into at least three feeds. II
large quantities of food is crowded into
the stomach the digestive organs are
too severely taxed and the ease and
comfort Of the COW is interfered with.
l have observed to get good flow Of
milk that the COW must be at ease in
every respect. An uncomfortable COW
or wearied or frighted COW will moi
give good flow of milk. The most
perfect digestion goes on when the COW
is at perfect ease and quietude. AL
though the cows stomach is capacious,
yet one bushel of loose hay or fodder,