Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1889-02-18
Agriemltmral department.
Dairy 11ntS.

why he does it, unless it is because
the stock like it. But a moments
thought will show where the advant-
age lies. AS soon as the food enters
the stomach the natural tendency is
at once for fermentation to begin,
| and there arises contest between
this tendency and the digestive pow
ers. And if those powers are vigor-
Gus and the process of fermentation
is checked or intercepted, then nc
| bad results will follow, the food will
be digested and salt will not be need
ed, though at any time this will as
sist in the process of digestion. Salt
keeps food from decaying until it can
be digested and assimilated, and pro-
longs the time to allow the digestive
organs to complete their work; and
if food is taken in excess, as often
happens when stock is in pasture, salt
given frequently will be of much adj
vantage. And further, salt is pre-
ventive of worms. When fermenta-
ton sets in, the conditions presented
are favorable to the existence of
worms in the intestinal canals, and
may possibly be engendered by the
process. Consequently it should be
a rule with stock-men to keep salt be-
fore their cattle, or within reach when
they need it, and the cattle will obey
the demands of nature and supply
the want as needed.
If the farmer has warm and COM
Portable stabling for his stock he will
certainly find that fall and winter
calves can be raised more cheaply
and with less risk than those dropped
at any other time. We prefer calves
dropped in September to any other
month, for the very good reason that
calves then escape the intense heat of
summer, and during the winter season
they can be ''pushed' with grain, and
in the spring they are ready for the
young grass as soon as it appears.
The professional breeder likes fall
calves, too, but for the additional rea-
son that they "show'' at the Septem-
Der fair as 'Ecalves," when in reality
they are only few days short of a
year old, as "yearlings, when they
are close to two years old. 1t would
seem that there are tricks even in the
farmers trade.
"Cleanliuess is next to godliness."
This thought may as we'll apply to our
stables, barns and outbouses as to
the dwelling; to the care of cattle,
whose milk and flesh we eat, as to
personal care. We may about as we'll
take filth at first hand as to allow it to
pass through our domestic animals,
taking it in the form of milk, beef or
pork. Both the milk and the flesh
must partake of the quality of the
fodder given to a far greater extent
than is ordinarily supposed. 1t is
known that the milk will indicate the
kind Of vegetables fed to the COW. If
so, is it strange that the flesh of the
same cow, made from the food eaten,
will be pure or impure, according to
the articles given? It is folly to ex-
pect pure and wholesome milk while
the COW is fed on inferior hay, decay
ing vegetables, drinking from well
within the limits of the barn-yard,
from the surface water of
that yard, saturated with the filth of
such a place. The water given to
the cows should be as pure as that
used in the family. Such water is not
found in such we'll.
When a cows milk suddenly dries
up and becomes clOtted in the udder,
is probably due to garget or infa-
nation of the udder from some one
or many causes. The udder is then
hard or lumpy and hot. A remedy
is to give the COW at once eight or
twelve ounces of EPSON salts, with
half an ounce of saltpetre, repeating
the latter in six hours. If the milk
is difficult to draw, a solution of one
ounce of carbonate of soda in a pint
of water should be injected in the
teats with a syringe and then MIXED
out. This will bring away the curd-
ed milk, which, if left in, will make
matters very much worse. If the
cow is feverish, the saltpetre may be
for day or two. To battle
he udder in cold water, rubbing and |
it gently for considerable
lime, is useful.-Americdn Dairy