The evening star and Newark advertiser. [volume] (Newark, N.J.) 1907-1908, 1907-09-17
COWS TOBLAM
EAT THEIR HEADS OFF AS
"BOARDERS."
Pointers on Feeding, a Problem Which
Is Now Held Responsible for Threat
ened Advance of Milk.
(By F.. c. Minkler. New Jersey Expert
ment Station.)

By F. c. Minkler. New Jersey Expert
ment Station.)
II is safe TO say that poor cows are
doing more injury to the New Jersey
farmer than all the trusts and milk mar
ket concerns combined. In many cases
the reason why the making of milk is m
profitable is because the COWS are boarders
rather than because the price of milk is
low, and seemingly the only way to i'm
press the fact is to encourage the dairy
man to keep individual COW records and
thus find out accurately just what each
critter is doing. We must have fewer
boarders in our dairy stables and more
1~0,O0O-pound cows, If any measure of sue
cess is desired. Poor cows keep their
owners hustling, and wen then 1t is diff
cult to max both ends meet.
Do not expect a COW to give a large
flow of milk on a fat-making ration. Some
maintain that II a COW does not convert
the food she eats into milk she will put
flesh on her back and quarters and con-
clude that 1t pays to feed heavy any
way. If she gives milk all well and good,
and If on the other hand she makes flesh,
the butcher will want her and usually pays
well for her. One thing sure, a COW with
out an appetite never gives much milk and
seldom makes very much flesh. II you
offer her the feed and she fails to respond
by showing a genuine. appetite you had
better dispose of the cow In her present
condition at market price. However, it IL
safe to say that few cows will act this
way, most of them would consume more
than the owner gives them. The COW
owner that is stingy with wholesome food
might Just as we'll try to thresh his oats
through a corn shelter as to make milk
py using a COW that has no tools to york
with. Her machine must be we'll feS1and
cared for before 1t will make milk.
Special feed and care is needed at this
time OF the year to tide the m~ilk-makine
cow over from grass to her winter ration.
Inc old pasture grass lacks flavor and sub
stance. 1t Is perhaps scanty and short and
unless there is a fresh growthy clover
meadow to fall back on the COW must
have some additional feed. Cow peas, late
alfalfa or cut corn will do very well and
enough should be given so as to maintain
the usual flow of milk. If a cow once de-
creases her milk from lack of food or at
tention it is mighty hard to reestablish
the normal flow. 1t Is much easier and
far more profitable to watch her closely
and add a liberal grass ration or some
forage crops to the pasture ration during
late summer and fall. The careful dairy
man watches his charges very closely dur
Ing this season on the year, and unless he
does he will have shippers to milk during
the coming winter. 1t pays to feed liber-
ally and thus keep up the milk flow.
The milking machine is rapidly gaining
publicity, but I doubt very much II the
small dairyman can well AFFORD to install
the expensive necessary equipment. 1t is
evident that the farmer must not spend
all his money in buying machinery, etc.
and IL we undertake to buy everything that
comes along, it is reasonable to believe
that our pocketbook will always be
stripped and that we will have a goodly
number of unpaid interest-drawing notes
at the bank. / saw one of those foot power
machines in operation the other day, one
where the man was working both his hands
and feet in the milk-getting process, and /
am satisfied that II he had started at the
outset with an ordinary milk paid and
stool he would nave saved time. The I'D
ders must be manipulated during the pro-
cess; the strlppings MIXED by land and
when one counts the time taken In wash
ing and caring for the outfit, counts the
cost Of repairs and money Invested, 1 be.
lieve that the old method, the armstrong
machine, is the most economical for the
small dairyman. With large concerns ]
am not prepared to say, but for myself
would hesitate before taking chances. Waii
until the inventors get the machines on 6
definite working and paying basis.
Milking a COW is considered to be an
easy process, but how many mixers are
genuine masters of their profession. There
is more to this art than one thinks. Some
men can get a great deal more milk from
the same cows, while others prompt the
Cow to dry up by failing to use judgment
and the right method. II. e. Cook, Of
Denmark. N. ", is satisfied that the
quarters containing the most milk should
be relieved Of their fluid first, maintaining
that his will tend toward making a more
balanced udder by increased pressure and
extension of the smaller quarters. The
majority of mixers. however. milk this
teats containing the least amount first
since this process is somewhat easier. This
suggestion Is worth needing; for Mr.. Cook
has noticed results from its continued
Practise. OF course. it means more wher
needed with cows that are working t
their limit. for the pressure noticed on tn
udder of a boarder amounts to very little
The working or manipulation Of the uddel
after the first Inflow sJremoved will often
times add to the amount secreted and il
some cows makesaa very great difference
This practise takes but a few minutes
and the results of a fair and impartla
trial of the method will astonish you. CT
about the udde in about the same way
that the barber does in giving you a facia
massage, and see how much more mill
will be elaborated. Regularity OF the milk
ing time has always been recognized, Will
all know that the cows should be milket
by the same person every day. Noise ant
disturbances, loud talking and rough lam
guage is not conducive to an Increased
flow, but rather kindness and quietpess II
the dairy stable is worth many dollars K
the owner OF cows II is not wholly neces
sary for the average COW owner to learI
more about his business. but rather thu
bringing Of pressure to bear that vii