Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1889-06-27
THE CHEAPEST FOOD.
Making Milk, and Wool, and Flesh. Of
Green Grass.

Making Milk, and Wool, and Flesh. OF
| Green Grass.
| Every dairyman knows that green
grass is the cheapest as we'll as the
best food that can be used for produc-
ing milk. Most persons prefer butter
and cheese that are made while cows
feed entirely on sweet and tender
grasses. They think that they have a
more agreeable flavor. Grass is so
much cheaper than any other food
! given to cows that dairying can not
! be profitably carried on outside of a
| good grazing district. England. Hol-
land and Denmark are the best dairy
countries in the world chiefly for the
reason that climate and soil are well
adapted to the growth of grass.
In parts of the world where
! the rainfall is limited to a few
months in the year, the grass
ceases to grow during the dry season,
when the supply of milk Immediately
falls off. The Northern States have
great advantages over the Southern
ones in the production of milk, for the
simple reason that they produce more
and better grasses Cows will give
milk if they are fed on dried forage
plants and grain. but it is not likely
that it will sell for enough to pay for
the food consumed.
Every sheep-raiser knows that green
grass is the cheapest food for produc-
ing wool. The best grazing districts
are the most favored ones for the pro-
duction of wool. There is much profit
on that part of the fleece that grows
while sheep are in the pasture, but
very little, if any, in the part that
grows while sheep are kept in pens and
fed on food that has been harvested.
Hay and grain will make wool, but the
chances are that it will not sell for
enough to pay for the food that the
sheep have consumed.
Grass is the cheapest as we'll as the
best food for producing flesh on cattle,
sheep and horses. Most farmers are
aware of this fact, but in practice they
appear to forget it. They keep these
animals in poor or closely-fed pastures
during the summer, where they gain
but very little. On the approach of
cold weather they remove them to
stables or yards and give them all
they will eat. The fall and early part
of winter are the times when most
farmers expect to put their stock in
good condition for market. They
spend the entire season of warm
weather in raising crops to feed the
animals after the cold weather COM
mences. They neglect them in the
summer. but seek to make amends for
it by giving them most excellent atten-
ton during the winter. Cows, steers
and young cattle that Jared poorly in
the pasture now fare sumptuously in
the stable. They receive hay from
the NOW and corn from the crib.
Young horses have the managers full of
cured timothy cut, and their boxes are
supplied with thrashed oats.
The best time to make flesh is while
the grass is growing. 1t is then sweet
and tender, and animals will derive
more benefit from it than they will
after it has attained q larger growth
and has been cut, cured and put in
stock. Green grass is as valuable for
making flesh and fat as for making milk
and wool. The farmers who know the
best pastures make beef, mutton and
horse flesh at the smallest cost. They
aim to add to the weight of their ami
mails while the grass grows and the
weather is comfortable. They do not
keep their pastures overstocked. If a
protracted drought occurs they cut
grass in meadows, oats or corn, and
feed them to their stock. They aim to
have their animals in prime condition
at the end of the grazing season. These
will be the animals on which they will
make the most money. Next to them
in profit will be those that will require
but a small amount of corn and hay.
Both lots can be disposed of before the
snow falls. When this is done there is
a great saving in stable room. labor
and food. at Work.
Don't Do 1t.