Alma record. (Alma, Mich.) 1878-1928, 1889-07-26
DAIRY COLUMN.
Hints for Dairymen.


SALT.
The demand of salt by the brute,
as well as of the human system, is
so thoroughly established that 1t is
unnecessary to convince any one of
its utility as an appetizer, and also
as an aid to digestion But we are
apt to forget how essential it is to
the welfare of our stock and too
often neglect to see that the supply
is constant. This is our excuse for
again referring to this subject. But
we have just had bit of experience
in this line which shows the impor-
lance of salt for dairy COWS. The
salt-box had been empty for five
days and then repleni shed. The sec
ond milking, or twenty-four hours
after, there was an increase of ten
per cent. in the milk yield, which
could be traced to no other cause.
Prof. Robertson, the diligent, consci-
entious Canadian experimentor,
found in taking away the salt supply
from the COWS at pasture and sailing
them in the stable where they were
tied to be MIXED, that each COW con-
sumed quarter pound of salt per
day. When the salt was withheld for
period of twelve days there was a
loss of III per cent. in the milk yield,
Then other COWS were denied salt
while it was again given to the first
group. The average loss from the If
regular sailed COWS was l4l per
cent. for the whole period, another
lot of COWS that had access to salt
~during the experiment showed no
loss of milk.
EXPOSURE TO COLD RAINS
Every one knows the i'll effects of
a wetting from cold rain, and have
also noticed the shrinkage of the
milk in cows on being out i'll the
rains of early spring and fall. Water
which is absorbed by the skin and
hair must be evaporated, or convert
ed into steam, by heat absorbed from
the body, which heat must be pro
duced from food within the body
that might otherwise have been de-
voted to milk production.
MILKING
is an important item in the care of
COWS, and is an art in which all do
not become dextrous. Much depends
also on the previous training of the
COWS. 1t is our habit to accustom
the yonng thing to be handled from
the start, and as the heifer approaches
maternity we stroke the udder in a
quiet and gentle way frequently; and
often 90 through the motions Of
milking, with pail and stool. In this
way there is no breaking in to do
and the young COW is as well pleased
to have the attendant draw the milk
as to allow her calf to suck. In sitting
down to milk always spend few
moments in wiping off any stray bits
of straw aud rubbish adhering to
the sides or udder. Manipulating
the udder tends to excite the mamm-
any glands and puts the COW in a
frame of mind to yield her milk
readily. We do not advocate the use
of water in cleansing the udder ex-
cept when the mud and filth is liable
to "chap" the teats; then use tepid
water with carboic acid, and W pc
dry. There is ordinarily more risk
of chapped teats and filthy milk
where the udder is washed than
when brushed dry. Wetting the teats
while milking is practice that
should be avoided; for by SO doing
a strange mixture is pretty sure to
fall into the pail, "avoid the
appearance of evI". As a guard
against filth in the milk pail, espec-
tally in winter it is recommended to
use cloth, held by an elastic band,
over the top Of the pail. The act of
milking is one which requires skill
and gcntlcncss anil should be done
in a qdiet and deliberate manner.
1t is believed that milk is, for the
most part elaborated, from the blood
during the process of milking; and
that the COW has a system of valves
near the upper part of the teats
which she can contract, or relax, at
will.