The Imperial press., 1904-09-24

lac, spriue in July, were giving ovcr two pounds ut butter fat iu day. while nineteen fresh last winter arc giving over pound oi butter iat iu day. lt is this coutinuuusucss uf butter pro duciiou that makes the hcri valuable.
 The hXc,lnvs> ot the amount ot butter lat ina A cows milk makes it nec-ssaty io watch thc hrcc,iing ter hy a change oi blood wc can lower ur raisr it in ouc generation very markedly The slight increase iu butter fat. tie s,-rnud war that COW is in milking. often dcccivr> people into believing that this is not true but this rise is due tn the superior care aud feeling the cnW receives in cn- ablng her e. reach her limit, Tor the concentrated f,.i gives her all she can assimilatc of milk pruduciug fusl. ln ihc nolsisiu the chance oi form is uficn marked The hciirr~ sometimes are so coarse and h,~-iy that one is . little ashamed of them, but W hvu they have, had their ~r-coud calves they csmc tn inc milk form rapidly and make gossi cows: several that were oi this type are now advanced rqsisiry with credit able official rccorls.
 MILKING
 The milking of COWS Is oi as much inn poriance as thc feeding. Where one has large herd, prize ot A dollar a week io the milker whose CONS do ihc best. when the milk l. un the increase. CT whose COWS fall otf the least W hen the milk is decreasing. sIVes good rr- suits. One ui our ielghisprs thought he would try this plan. He also runs hotel in town, which the home farm supplies with milk Al length the cook reinonsirAis.i with him as the milk WAS growing thinner every day. There be- ing no foreman over the milkers they found the pump very handy ,o inereas'- the milk flow.
 There l. serious less tn allowing coNs io eo dry tao soon and Ia remain dry for several months. Six we-.k~ Is long enough Tor a COW Ia b- out ui milk ing, and heiiers must he milked up tn ihis time ii they only give A quart A day or else each time they treshen this will go dry al the same TerIod. We never believed in ihe iorceiul drying of of COWS, by giving the alum internally, or by starving them, or by rubbing ihe uider with camph0r,. Any of ilie ways of stopping & secretion should be looked upon with suspicion. Nature knows best, and II ls safe to follow her indicA- iions We feed our COWS right along il they go dry before cAlving we allow them to do 90, but without they drop below "A gallon oi milk At a milking. they are miiked regularly without any attempt io dry them off. Tn. ideS that milking them stunts the calf does not hold god fl the COW Is fed. Ot course, if she is starved she will drop a feeble calf This is upi theory, but l-arnei by experience in the dairy. Some gnpd COWS that we sold fell into the hands of the theorisi and he forci hy dried off some oi them, 70 that when officially tested they have never recovered their milk flow. One cos that ai full flow of milk gave 75 pounds has now only a record Of 50 She did make ihr~e pounds of butter day, while her pres ent record IS only a little over two pounds Forcible drying of will ruin many Durham, Ayrshire and Holsiein cows, or any other cows that give large volumes of milk.
 The older dsirymen were wise in in- sisting on stripping the cows. We have come 10 it as A practical necessity, for it is easier to hire one good head milker Al A h. G.a. h.