The Hope pioneer. [volume] (Hope, N.D.) 1882-1964, 1906-03-01
Official Newspaper Steele County
Dairy Cows

success and best results are to be ex-
pected and therefore should be, care.
fully considered in all respects.
The first important factor to consid-
er is the location of the farm as re-
CARDS the market and adaptation to
dairying.
The second factor is the breed of
COWS to be selected, this, however, var
les somewhat according to the kind Of
work to be pursued and the fancy of
the owner. The cows need not neces-
sarily be pure breds. A we'll paying
dairy can be established by careful Sc
lection of grades which afterward may
lead to improved stock by using a
good sire, but even if high grade COWS
are used they must have the milk pro-
ducing qualities OF a fairly good dali
ry animal. Unless she has some of
these qualities the fact ofusing a good
sire will not give as good results.
In selecting ows for the dairy we
want to look first to her possibilities
for milk production as indicated by
form. Secondly, for a COW of good
constitution, that we do not select one
predisposed to tuberculosis and third
ly to her quality of bone, skin and
hair.
If we expect a COW to be a good milk
producer we must look for large di-
gestive powers, with large capacity for
converting food into milk; this is rep
resented by length and depth of body.
Some of the less important. points are
the muzzle and nostrils being large
and the head clean cut, that is. not
showing any roughness. She should
also have a large heart girth as an
indication of good constitution.
A COW Of the proper type must have
the triple wedge shape, when viewing
her with a full udder, with ribs wide
apart and slab sided: the flank must
be thin; the udder must be we'll quar-
tered, attached high behind and fal
up in front: it must be very loose and
free from any meatiness. The milk
veins should be large and tortuous
and the milk wells plainly developed.
a large number being a desirable fea-
ture.
If of the Jersey breed the cow should
have a mediumly fine quality of bone
with fLn torl1.c Dyo11 11oE-oI. tlo lo;p
must be fine and silky, and the skin
soft and flexible, denoting a good
handling quality, and it should have
a yellow secretion in and about the
ears.
Having considered the dairy form,
we will take up the next important fea-
ture, that we may strive to obtain
good results from our COWS.
The feeding is also quite important
when we stop and consider that the
average yearly milk production pei
COW might be increased one half tc
th%ree-fourths by a better method Of
feeding.
1t has been found by experiment
that about 60 per cent. of what a COW
can eat is necessary to maintain hel
without producing any milk or gain.
ing any in weight, therefore if one
goes to the expense of giving a COW
enough to keep her alive it would BIZ
poor economy to refuse the other A
per cent, the portion n which the
profit is to be made.
In localities where varieties o
grain are not-grown and where TIN
one grown is abundant and very cheal
the most common mistake made is no
feeding a properly balanced ration.
In all properly balanced ration.
there are two different substance.
which serve distinct purposes in TIN
body.
The first is a substance known a
protein which serves to build up mus
Gle, bone and hair. Protein is fount
more or less in all grain and in es
pecially large quantities in some, a
alfalfa, bran, linseed and glute,
meal.
The second is a substance calle
ether extract or fat which is stored i
the tissues to keep up the. heat Of tn
body or goes into milk as butter ia
and supports energy.
Along with fat is a substance yer
different in composition but whic
serves very nearly the same purpos
$ in the body. This is carbohydrates
Carbohydrates are found in larg
q . quantities in grains such as corr
4 wheat and barley.
i Fats are found in all grains in var,
ing quantities. All properly balance
: rations contain these three substances
protein, carbohydrates and fat, b,
K no amount Of carbohydrates and fl
I can take the. place of protein in tt
, body.
l. Milk must contain each of three sui
stances and in 100 pounds of averag
/. milk they are found in these proper
lions, 3.3 pounds of protein in tt