The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-11-14
INFLUENCE OF FOOD ON PRODUCE.
Different Cows Require Different RAJ
tiOns-HOw the Quality and Guam
tity of the Milk May be Influenced,

DlHerent lows Require DlHerent fta-
tions-How the Quality and Guam
tity of the Milk May be Influenced.
The nature of cows vary like those
of human beings; one COW will thrive
where another will starve; some will as
simulate almost anything while others
can only obtain nutriment from the
higher grades of food. No one expects
an American to live on what would sup
port life in a Chinaman, but some Amer
leans would starve where others would
manage to find at least a bare SubSis-
tence.
1t is the same with cows. The pampered
Jersey would find no nourishment in the
food which serves to maintain life in the
neglected scrub, and the diet on which
one Jersey might exist would mean
starvation to another.
That the food given to dairy cows does
affect to a considerable degree the guam
tity and quality of the milk is universally
admitted. but its actual connection with
them IS often misunderstood.
There are few general aXioms laid
down. such as "a heavy mixer is usually
cannot ea1rn & be produced without food But
shield We dairymen have all owned
cows with ravenous appetites which have
made us little return, just as we have
known thin people who were hearty eat
ers. These. are the exceptions which
I emphasize the necessity for the dairy
mans testing his cows occasionally in
order to weed out the Improbable ones
the. absolute quantity of food to be given
each cow. Appetite is an individuality
which should not be restrained. The food
should be nutritious and palata BILE and
each animal should be given all it Will
eat UP clean.
The true relation of food to the pro-
duce of the COW has been admirably sum
married. by Scotchman as follows:
When cow is in full milk and full
flesh she will give her normal quality of
milk for at least limited time, even al
though the quality and quantity of the
food be very deficient.
An extra. supply of nutritious food at
all times increases the quantity of milk,
but the pereeen ia, Of fat is not in any
dency being rather the other way.
An extra supply of nutritious food al
most Invariably very, slightly, increases
ration poor in food ingredients has
a very slight tendency to reduce the
solids, not tat, of the milk, but has little
Improbable effect on the fat.
will lose carcass weight, while on a rich
diet she will gain weight.
Although the percentage Of fat in a
seem unable to control these variations.
or to account for them.
For limited periods up to one month
or thereabouts, all ordinary quantities
and qualities of food seem to have no
material effect on the quality of the milk.
The only FOOD which seems to have
had any material effect on the percent
age age of butter in the milk is an excess
Very succuient grass has had only a
very trifiing effect in altering the per
centage of fat.
Most foods may convey some flavor to
the butter. but scarcely any of them will
alter its percentage in the milk lsr,., effort
, IN raising the melting point of butter
The aim of all producers of milk, but
ter or cheese. should be to feed what will
rive quantity, in moderate amount and
OF a mixed nature, and the produce will
be the best that the COW can give.
improving the breeds and judicious selec-
ton rather than ro5 BY any special foods
The yaria tons in the PERCENTAGE of
fat in a cows milk are caused by some
thing, but what that something is we at
nresent do not know, though. if we did,
W might be able to influence the quail
| ity.