The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-02-04

the correct manner of feeding cows for the
the production OF butter and milk, and the
experiments have also included the digestive
capacity OF the animal aud her ability 70
convert food into products.
The first consideration in feeding is to
supply the animal waste. It is not until The
bodily warmth and materials for the repairs
of bone and tissue as well a. force, have
been supplied that we can getmilk or butter.
The product created is from the supply left
over after appropriation for immediate Sni-
nal necessities. The food should consist OK
8 variety, in order to promote health, and AS
this is very important IN inducing full hO1
Of milk many dairymen find enslIsgs TN as
sisiaut in furnishing green succulent matter
dDTing the winter season.
The greatest danger is in changing the
food. Where COWS have been fed on q reg1-
lar diet Of certain food change often less
ems the flow of milk, even when the change
is 20 q more nutritious kind The reason OF
this is that some COWS DO not imme 1iately
relish a charge, and will not psrtake OF the
new iced willingly til they become some
what accustomed to it. In the meantime
they fell of in yield, aud some OF them do
net recover the loss until they come in again.
This is one OF the difficulties with beginners
WHO feed ensilsge. Instead OF grad ually al
lowing il to the COWS. q full feed is given st
every meal. and the COWS fall OF 1t gradu'
ally allowed, however, so as not to deprive
the COWS Of q full supply of the feed that "a
being given, they are not affected by the
change and the daily quantity may be IN
creased until the entire food is is completely
changed, if desired. Anv sudden change
from one food to another will cause falling
OIL in milk, and when putting tue COWS on
grass IN the spring the bowels viii become
disordered unless the pasturIng IS done
gradually.
IN addition 70 hay and ensilsge, straw and
fodder msy be fed, especially il passed
through fodder cutter. The bulky food
however. serves rather for distension than
Othtrrise, and in order to provide material
from which to make milk and butter, en-
centIa ed food should be given, either alone
nr mixed with the course material. Soms
dsirymen have found good results from q
mixture OF two parts ground oats. Que par
bran aud one part corn meal, in such quaint
meal. 0ilCake and cOttonseed meal are alsc
made part Of the ration, bat the quantity
| for each COW should be moderate.
The most essential requisite in the dairy u
| cleanliness of the stalls and milk looms Any
| odOrs in the stables is quickly absorbed 0y
| the milk, and the ease and facility OF charn
| ing depends uDon the system and arrange
ment for keeping the milk. Tue best quality
| of butter is not produced from speclsl breedI
| OF cows. as many suppose. bat by manage
ment. .'6ilt edged butter is not obtained
/ from the Jerseys exclusively for the bes
| hutter.prOviding COW will furnish an inie
rior quality of butter II the food given her il
| inferior. a herd % dairy COWS are machine
| for the conversion Of food into milk, and t1'
| products OF the milk-butter and cheese
| depend for Quality upon the skill OF tn
daiTymau. There is mOuOpO ? in tint
| production Of the ''Fiitedged' article