Rensselaer Republican, Volume 12, Number 16, Rensselaer, Jasper County, 2 January 1880 — Dairy Management in Winter. [ARTICLE]

Dairy Management in Winter.

Dairymen are learning every year more and more about their business. It used t 6 be considered good management for a dairyman to get through the winter season with as little expenditure of food as possible. It was a common thing for a smart one to boast how cheaply he had carried his herd through cold season, principally on straw, saying: “They are a little thin, but they will pick up when grass comes.” This man did not seem to realize that the “picking up” would all be expended on the recovery of lost condition, and that very little milk would be E reduced while this was going on. lost dairymen have ere this, that a cow in poor condition in spring will yield a comparatively poor return of milk through the season. They have learned that “something never comes from nothing,” and that no 'policy is more suicidal for a dairyman to winter his cows on innutritious food, so as to reduce their flesh. Every dairyman, who has ol&erved the effect of condition on the flow of milk after calving, knows that extra flesh represents an extra yield of milk. It is not difficult to determine, very closely, how much milk every pound of extra fat and flesh represents. A deep milker is very apt *o draw so heavily upon her own flesh as to become thin at the end of the season, having used all the extra food consumed during the summer in the secretion of milk, besides her extra flesh in the spring. If a cow has accumulated 100 pounds of extra flesh or fat during the winter, she will yield (if a good milker) at least 500 pounds more milk during the season, or five pounds of milk for one of extra flesh or fat. We think six'pounds of milk to one of flesh is nearci the actual yield. The dairyman, therefore, who does not feed his cows well through the winter is not only unmindful of the comfort of his cows, but is cheating himself out of the profits of the next season. —National Live Stock Journal, Chicago.

-A schoolboy got np to read a composition on “The Tree.” He got as iar as; 44 This subject has many branches,” when the teacher said “ Stop! you have not made your bough yet.” 44 If you interrupt me said the boy, “ Til leave.” “ You give me any more impudence and I’ll take the sap out of you. Do you understand?” “ftwig,” said the boy, and then the regular order of business proceeded. — Des Moines Register. Savory Bekf.— Take a shin-bone of beef, cut from the hind quarter, and boil it until the meat drops from the bone. Chop it very fine, season with salt, pepper and ground cloves, and put it into a dish or mold. Pour over it a little of the liquor in which it was boiled, and set it away to harden. To be eaten cold. Serve in slices, and garnish with slices of lemon. A very nice way to dispose of soup meat.