Rensselaer Republican, Volume 19, Number 26, Rensselaer, Jasper County, 3 March 1887 — THE DAIRY. [ARTICLE]

THE DAIRY.

Brewers' Grains. Objection is made to brewers’ grains by some dairymen that,they operate on cows much as beer does on human beings, stimulating them to an unnatural activity for a time, but at the expense of permanently weakening the animal. Dairy Cattle. A synopsis of three prize essays at the Minnesota Butter, Cheese, and Dairy Stock Convention, held at Bed Wing, will be found to contain the cream of what is to be known about dairy-stock handling, buttermaking, and the manufacture of cheese. In relation to dairy stock, Mr. W. K. Pullman, of Bed Wing, said two general methods were followed. One by those who buy their cows, feed them high for milk, and turn them off when fat. Another class follow mixed farming, raise their stock, and sell milk to the middleman or the cheese-factory. If we procure an Ayrshire bull, and breed to some of our best native cows, we shall probably have a grade that will be good milkers and easily fitted for beef. In regard to feeding a mixture of grasses was preferred. Red clover is apt to get too rank. Three things are requisite for a good pasture —a good supply of grass, pure water, and shade where the cow can chew the cud without fear of being molested by dogs or boys. In building the barn, seek a plan convenient for filling and for feeding the stock. Cleanliness from beginning to end is one of the essential requisites of successful dairying. It is very difficult to secure this when the cows are kept in the basement of the barn. If we draw from'the cow twenty pounds of milk daily at the temperature of 100 degrees, we must in some way furnish her with the, means of restoring the caloric to the system. In building a barn for a herd of thirty cows, I should advocate one 120 feet long and forty feet wide, instead of a building 150 feet long and thirty feet wide. Where barley and oats can be raised with little manual labor it is not wise to but much feed from the mill. When we have good fine hay it does mot pay to chop it. Breeding from immature stock has a tendency to degenerate the offspring. The heifer that drops her first calf when she is 2 years old should not be allowed to drop her next until she is 3 years and 6 months. For the first fifteen months after she has dropped her calf she should be carefully milked and well fed to develop her secretive organs. Then she may rest to strengthen her constitution. The feeding of heifers for the first years determines value. It is easy to spoil the best bred one by high feeding or rough treatment. Grass and roots, bulky food, that has a tendency to enlarge the intestines and strengthen the digestive organs, are . much better for heifers than rich, concentrated food. Any one who treats his heifers as mere machines will fail to develop their full capacities. To some extent we must treat them as companions and so handle them that they will not fear us. If we can keep the calf constantly growing, from birth to maturity, and never compel it to grow poor; if they never nurse, the natural instinct that binds a calf to its mother is in a measure transferred to the hands that feed it, as the cosset lamb often transfers its attachment from the sheep to the cow. It is easier to make pets of them and accustom them to being alone a family co’w. The comparative cost of making milk in ■ summer or winter is a matter that often becomes one of practical importance to the dairyman. When we can open the pasture gate, turn the cow - in to do her own mowing ’and return with her bag well filled at night, this is the cheapest time to make milk. The general impression among those who have had the best means’ of testing it is that a cow will give the most in the year when she drops her calf about the Ist of October, but it will cost more to keep up the flow of milk than it does -when she drops her ealf-<about the Ist of April, and gives a large quantity when the feed is good in the pasture, and but little in wintcr.—CVucaffo IHlmne.