The Columbus journal., 1892-02-03
n DAIRY.
simple Feeding Ruloa

The live weight Of an animal de-
cides its ration of support. 1t should
bel equal to q per cent. in dry food
matter; or not less than thirty pounds
per day of good hay, or its equivalent
in gram, straw ensilage or roots for a
thousand-pound cow.
No definite details can be given for
feeding a good COW. Her food will
depend on the owners supplies, her
appetite, digestion, and the value of
her marketable goods.
For a standard quality COW of 800
to 900 pounds weight at flush, making
twenty-five pounds to thirty pounds
Of milk per day, or one and one-half
pounds to two pounds of butter, it
will be safe to feed her rich, digesti-
bic food. Her bran should be about
] per cent. of her live weight,
peas and oats ground, about l per
cent, and cotton seed meal or a mix.
ture of linseed cake meal and cotton.
seed meal in equal proportions, equal
I, per cent. live weight, clover hay,
! per cent, ensilage, roots, as carrots
or mangels, or green feed in summer,
according to their quality, such a
quantity a will yield not less dry
matter than per cent. of live weight.
The above ration has been sug-
gested because 1t represents a good
variety of food, is rich, or has a close,
nutritive ratio OF about l:5 to lisa,
and will nav for a standard fourteen
pound) COW.
The value of manurial residnes must
always be born in mind in choosing
food. The richer the food the higher
the manure value, and the greater
the care required to preserve it.
The ration here given is a winter
one, and a COW as good as the one in
mind would earn from 80 cents to OIL
a day in milk, cream or butter.
How much to feed and how rich
the food should be must always be
governed BY the produce and its value
from calving to drying of. Intelli-
gence and discretion must be exercised
from day to day. Weigh and register
every dav, or at least every ten days,
the cows products. Reduce or increase
her food supplies, according to her
condition from calving and earning
power of her produce.
The net food cost may Ike taken at
about twO-thirds the value of the ra-
ton. The balance is the value of the
manure.
Always give salt in the food, never
less than one ounce per day, or per
cent. of the live weight per month.
The length OF the milking period of a
well-bred and well-fed COW depends
on regular and persistent milking by
her attendant. 1t should be. 800 to
$50 days, or within a month OF calv-
ing.
Never feed turnips, cabbage, o any
thing which taintS milk. Make
changes gradually.
Dairy Dots.
The more succulent foods make
the more watery milk and oily cream,
which churns the easier. Hence en-
silage and roots are favorable to but
ter-making, the oils principally giving
butter its flavor.
The row must not have to travel a
long distance for water. If she does
she will 90 without it until she gets
very thirsty and feverish and then
drink until she is painfully uncOm-
Portable. Both conditions are un-
favorable for milk secretion.
SHADE is almost as important IN
summer as shelter from cold in win
ter. See that the COW has plenty of
feed and clean water while in pasture,
that she can fill her stomach in q
short time and then lie down in the
shade, chew her cud, enjoy herself
and make milk.
MIXED pasture grasses, including
clover, make a well-balanced summer
ration: but 4 little dry food is relished
exceedingly. and is beneficial. Some
of the best dairymen not only feed
hay, but cOrnmeal and bran, or some
other form Of grain, all summer, to
In case of trouble about churning,
look first to the temperature. A
higher or a lower n nav remove
the trouble. Next, see that the
cream is not too thick. II it il, thin
with water of the churning tempera-
ture. Using skinned milk would
only he adding more Of the same
viscOus material. But il the cream
is not viscous, but simply lacks fiuidity
the addition of skinned milk may do.
THE POULTRY-YARD. 4