The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-07-16

A SHORT time ago I wrote an article for
~ the Farm Magazine on The Essentials
4 OF a Good Dairy Cow and near the
close mentioned the fact that the habits OF
the system and OF the COW in general were
sufficient for separate article. Al this time
II X my aim TO take uD the subject right
where | left II at that time and speak Of some
of the factors that have made the modern
dairy COW tLc great machine that she Is, that
can take the grasses. grains. Vegetables ana
all classes OF forage and from them and tho
liquids she needs for drink turn out the large
quantities Of milk from which we make our
marketable dairy products.
AS much as we praise the old COW and
laud her capabilities there is a factor behind
her that is responsible in a great degree for
the many and great advances made that dis
tnEuish the profitable dairy COW Of to-day
from her remote ancestors that produced
only milk sufficient to sustain a calf until 1t
could gather feed enough to live independ-
emily OF the mother
The habits OF u cows system and the COW
herself nrc the result OF the persistent guild
ancc of tho cow under the intelligent man.
agement of thoughtful. observing. reasoning
man. In fundamentals the dairy COW OF to-
day is like her remote ancestors. but as
productive, profitable animal she has 80
many acquired traits that she is approach
ing an artificial animal that separately and
by herself is prodigy OF the bovine species.
The cows physical and physiological hab-
its are nurtured and guided very early In
life. AS hintcd In the former article. some
of the systems that make up the whole body
are cultivated or strengthened. while others
are held I'm subjcction. The bony system
must not be In tie lead or the COW is spoiled.
Tho muscular system. while important. Tie
development OF the same must be guarded
and guided ae TO only ful1ll the mission
nf mil he lynn hn
system must be controlled that II and
the nervous system will perform their phys
illogical duties in separating the fatty SUBJ
stances from the chylc. nutritve food
elements, and at the same time let them re-
turn to the circulation to go out in the lac
teal fluids instead OF storing the fat between
the fibers of the muscles and other storage
points where nature has previously and un-
mocstedly stored them.
At this point VIC arc ready TO proceed With
the calf IL II is allowed to run with tho
mother and eat whole milk IL VIII begin 10
store up tuc fat OF the milk between the
nbcss Of the muscles. o.. In other words.
become fat calf. I. allowed to proceed in
that manner the hai. ct the system are
being liked toward making meat animal.
! which is not what is wanted in the dairy
COW. In order to guide the system in this
matter the calf is raised by hand. part of
the fat that the milk contains IL taken away
by feeding part skim milk and IL s gradually
wcaned onto skim milk. After the calf IS
depending on skim milk only much fat
producing feed, Ike ollmcal. s allowed as
! Is needed to lubricatc the joints and all other
parts OF the system OF course the caf's
| system will make some fat that is needed
to keep up the heot and energy of the sys-
! tenn from the carbohydrates in the feeds.
| grains grasses and forage that 1t VIII con-
sumo