Milford chronicle., 1910-10-28

! daughters.
Another point that should not be nel
lected. especially if milk or cream
being sold. is buying cows subject t
the tuberculin fest 1t Is dehnitel.
known that tuberculosis cAn be trans
mitted from cows to man through tn
milk 1t will pay to keep only cow
that are known TO be free from dis
ease. In the hands Of an experienced
veterinarian the tuberculin test can b
relied on to give satisfactory results.
Selecting the Bull.
The selection of bull to head the
herd is Of fully as great Importance as
the selection Of the cows The main
points to look for in a dairy bull are
quality. constitution and rOominess of
barrel. He should be Of good disposi-
tion, but should show plenty Of mascu-
Unity in a strong head and a thick
crest. A bull that looks like a COW
will not have the ability TO reproduce
his good points in his offspring with
any degree Of certainty. The bulls
pedigree is also important The rec
Ords of his mother and other female
ancestors are very good indications Of
the inherent milk producing qualities
that he possesses.
In most cases it pays TO breed dairy
cows for fall calving The greatest
milk fow will then come in the winter,
when there is no field work to do.
Then when grass comes the milk flow
is stimulated. and the COW is kept up
to her maximum production for the
longest possible time. When cows thai
calye in the spring are put on dry feed
in the fall the milk yield is reduced
and the total yearly product lessened.
The COW should always be dried up |
at least three weeks before calving. /
even II she is still giving a consider |
able quantity OF milk. She will come {
through the ordeal Of calving in enough
better shape to make up for the milk
Ost. A day or two previous to calv-
ng she should be shut up by herself
and given lOosening and
ooling feeds. such as bran mashes
With a little oilmeal added Some
ne should always be with the COW
7hen she calves in order to render any
ssistance that may be necessary.
lough II the COW is in good health
be will usually have no difficulty.
he worst trouble 10 which highly
red dairy cows are subject is milk
.yer, which is described in article 5.
he calf should be given the first
ilk as this will start its digestive
'stem to working The milk viii be
right to use in four or five days
the COW is not sick. Until that time
e calf may be allowed to suck.
Disposins Of the Calves.
The question Of what to do with the
Ives is an important one on the dairy
rm. The heifers should generally be
we'd. as some Of them will be needed
replace some of the cows in the
rd, and the others can be readily sold
good prices. Probably the best way
dispose Of the bull calves is to veal
IN After they are from ten days to
o weeks old they should be changed
skimmilk gradually. taking two or
ee days 10 make the complete
lnge. II will not be long after this
Ill they will begin to eat a little
nmeal. II it is given after they have j
their milk and are looking for
lething to suck. The meal may be
reased in amount slowly being care
not to feed more than they will eat
clean.
he care and feed Of the heifer
res which are to be kept for cows
1ld be much the same as advised n
steer calves in a preceding arti- 81
except that the grain ration should RI
iist Of oats or bran instead OF corn.
heifers should be kept growing Il
, but should not be given fattening
S or feed of any kind in large
Ugh quantities to cause them to be
e fat. II the tendency to lay on
Is developed in a heifer she is liza
to continue to fatten after she is
N. -
case the calves get to securing. a
blood meal put in the milk will
it. The amount of milk should
r be more than eight to ten quarts
y. Most Of the failures in raising
milk calves are caused by feed -
90 much milk or by putting grain
the milk. Plenty Of clover hay
d be kept where the calves can
t it. Fed in this way, they will
profitable veal at from eight to
'eeks OF age. -
order to tell just which cows are
most profitable it pays to keep
Of them. The most practicable Ota
to do this is to weigh the milk
TX consecutive milkings once a
D at the same time each month. 'iaii
plying the average Of these six
is by the number Of days in the With
gives the amount Of milk pro-
Suqa