Year: 1876

green and succulent state, especially when
the growth is young and very rank, carries
in its sap property that modi6es the flavor
and quality Of both butter and cheese. This
property, whatever It may be, is often car
ried into milk in such quantities, when clover
is young and fresh, as to produce taint in the
milk and floating curds, and it is perhaps
identical with the cause of hoven. But this
popularity fades away as the plant ap-
proaches Towering, and, like the poison in
parsnips, is destroyed by drying, or even
willing. Wilted, dried, or even steamed
clover, produces more Of the pecuiarities of
its fresh condition, and in this way may be
used with good advantage as a soiing plant.
The willing, or partial drying, should never
be omitted.


The prevailing practice among the best
dairymen Of New York and New England,
is to commence soiling with green rye, clover,
orchard grass, green oats, or fodder corn,
before the grass has become much scanted,
so that the herd shall at first depend about
equally on grazing and soiliug In this way,
no shock is felt in the feeding, and no shrink
ing in the milk occurs except the natural
decrease by distance from the time Of com.
ing in. Thus the herd is carried steadily
along till relieved by an increased growth
from fall rains, if perchance, they come.


Whatever course is taken by the farmer,
some provision must be made for keeping up
the flow when grass first fails. If this is
not done, diminished milk and milk products
must be expected the remainder of the sea-
son. After COW is well along in the milk
ing season, and especially if she is with calf,
as she is very likely to be in August, if she
is allowed TO fall away in her milk. she can
not by any after feeding be brought up to
give as much as she would have given had
the flow been kept up all along. High feed.
ing will then stimulate the growth Of the
f@tus, and the COW will run to flesh rather
than milk. Earlier in the season, especially
for few weeks after coming in, the activity
Of the milk glands is such that they will rob
the blood Of the COW Of what is necessary to
supply her daily waste, and she will grow
poor under their action if she is not abund-
antly fed. But later in the season those
glands abate their activity, and the increas-
ing vigor of the COW and her growing fptus,
make the strongest draught upon her nutri.
tioui ouu Ia tuVIO IL huJ ueuCleuOJi IL VIII w
felt in the milk. Hence the great necessity
of never Stacking in the supply of feed after
the middle Of the summer.


If the fall feed comes in we'll and is abund-
ant, extra feeding may not be required DUR
ing the fall but usually some succulent
food as fodder corn, pumpkins, apples or
roots, will be required to keep the milk from
dropping down too fast. In the absence Of
any such feed, wheat or rye bran will be
found an excellent substitute. 1t is about
as good as soiing at any time, and is more
convenient to feed. If not very much dried
of the milk, five or six pounds of the bran
per day for each COW, wet and thrown on to
some coarse fodder, will make a pound of
milk or over, for every pound of bran, and
the milk will more than pay the cost of the
bran and labor of feeding. Bran is excel
lent food for cows at any time when extra
food is required. We have generally been
able 10 get from it more milk than from an
equal cost Of any other ground feed. 1t is
better suited to warm weather than meal.
As the weather becomes cool, if cows are all
thin, meal may be proftably added. AT any
rate feed enough Of some kind should be
given to keep up both milk and strength all
the fall. One Of the worst errors q dairy
man ever commits is to let COW go into
winter quarters dropping. Il. B. arnold IN
american Dairying.