The Courier. (Genoa, Nev.) 1899-1904, 1901-12-27
DAIRY NOTES.


to be left again this year with short
age of suceulent food
The mich COW is The most reliable
friend the farmer can have. No other
will produce so much in proportion to
the amount of feod consumed.
If you cannot afford to feed the whole
herd wei, feed the fresh cows enough.
It would be better TO weed out the cows
that do not pay for their feed.
The most conscientious attention to de-
tail work in the care of COWS, care of
milk, and the routine of labor required
in butter and cheese making, is necessary
to success in any or all of these branches.
The expert dairyman usually takes.the
COW into partnership and secs that she
has the proper care and feed to produce
the butter. Then he takes care that the
product is properly handled. Both should
be specialists in their respective lines.
Five hundred good cows to start with
should be the prerequisite to starting
creamery. This don't mean that cows
should be record breakers or registered.
nor even pure breds. Grades furnish
Gal Am Type + Nov % KIRK
more raw material for creameries than
any other class of cows.
What puzzling questions some of our
readers ask" growled the able editor of
an agricultural paper. Here is a city
man, lately removed to the country, who
wants to know how long cows should be
milked" cav, that's easyl" returned
the office boy ''Tell him, just the same
as short cows. Puck.
The heifer should commence the bust
ness of her life, that is, giving milk, at
about two years of age. After coming
in she should be fed but little grain or
concentrated food for few days Good
hay and a little bran at first is enough.
The grain feed can be gradually increased
till in three or four weeks she is on full
feed.
Regular times for feeding is an inn
portant rule. Keeping feed continually
before animals is wrong. It becomes
stale, injures the appetite and defrauds
digestion. Learn to feed as much as the
animal needs. Feed it that much and
quit. Properly fed, animals will clean
their troughs or feed boxes nicely, which
indicates that the food eaten is doing its
appropriate work.
Better take the switching, stamping,
kicking and sweating at milking time as
evidence of the wisdom of letting the
cows go dry during the rush of harvest.
Then have an abundance of milk when
the price is highest. Get the calves to
care for during the light winter work
and have then ready for grass when
fresh grass comes next spring, and give
more milk during the year than the
spring fresh cow.
The milk should always, especially
when the calf is young, be fed warm and
sweet, and warmed to blood heat. 1t is
better to feed three times day when
the calf is young. The amount of milk
to feed the calf will vary greatly. Judg-
ment must be used. but be sure and not
feed too much. 1t will do to feed ten
to twelve or even fifteen pounds day
when young, and this can be increased
some as the calf grows older.
The grading up to pure bred sires and
wedding out the inferior animals i'm
proves our farm stock The farmer who
uses cheap grade bull invites cheap
prices for his steers or inferior cows for
the dairy. With the pure bred sire each
cross makes an improvement, and by
keeping only the best high-grade cows
the improvement is far greater. The
next step is to get a few pure-bred cows,
and in ten years you have herd of
pedigree stock worth as much as the
farm.