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Les diagrammes sulvants iilustrent la mithode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No, 2) 1.0 !f - IIM I.I 1.25 1^ IIIIM If i^ it 1^ Z5 [2.2 2.0 1.8 ^ /APPLIED ItVHGE In c Sr-i 1653 East Main Street g^S Roctiesler, New York 14609 USA — ('16) 482 - 0300 - Phone ^= (716) 288 - 5989 - F(i« / ID i ( PUBLISH %\S^ OBDRY I ( Bulletin No. I (pOG/ Their Feeding and Care «• Improvement of the Herds. ^. PUBLISHED BY THE DEPARTMriu-r «r .« I nt UEPARTMENT OF AGRICULTURE -•r THE f ROVINCE OF OUEBtC. 1 Ik i I J Bulletin No. i DAIR\' COWS THEIR FEEDING AND CARE. IMPROVjr xMf:nt of the fh^rds. PRKLIMIXARV RKMARKS VITAL IMPORTANCE OF THE DAIRY INDUSTRY Under present circnnstances, the dairy indu.trv ,nav l,e said to be tlie on y plank of safety both for our far.uers ren.ote fro.n the ,„ark t a f na„> :„ proxmnty to tl,e„, and npo„ it thev shonld nnq„estionabl^• co" ccntrate most of tlieir attention. ic^>uo..aoi> con- This truth lias been forced upon the comprehension of th, majority of Uior class and, as a matter of fact, the developnent of that indust v "n Canada and espec,all>- in the province of Quebec, has of late v a s be^ extraordinary. lint there are still manv lagjards, vho do not' rasp IllZ nnportanceof the change and .ho find thf^selves ^to,.Z ':;^:^:^ vcnstocking ot tlie Canadian markets and it has been necessar^• u ;nnl- ( an mule, abroad f„. a considerable portion of ,„e b«te, a^dLL proxea and, as it actually costs no more to .send a bov of ! — 4 — butter or a cheese on ^ood conditions from Montreal to lyondou, lyiverpool or (ilasjrow than it does from one point to another of Kn^land, it will he seen that the Montreal market prices must closely follow those of the luiylish market. I'lifortunately, many other countries are reduced to the same ncces.sitv as Canada and also send their butter and their cheese to ICnj^'laud, with the result that the supply tends to exceed the demand there and purchasers are becoming; more and more exactinjr and hard to please. As the consequence of this, we observe : i A fallinro- vince of Quebec in particular. The present series of bulletins, published under the auspices of the Pro. vincial Department of Agriculture, aims at keeping farmers, factory pro- prietors and, above all, manufacturers posted on the latest advances in the dairy industry and the latest requirements of the English market, to which we must necessarily conform. Some years ago, the prices of butter and cheese were higher than they are at present. If, at that time, our fanners had worked the dairy industry with as much care and knowledge as the\- bestow upon it now, they would certainly have cleared large profits from it ; which proves that it is better to lead the van of progress. I I 1, Liverpool will be seen the Knj^lish me iK'cesMty lid, with tlie rchascr.s are leiicy in the larked ; 2 A irst qualities ot below the 111. only choice ure. These I of the cost 2 Iinprove- lest {lossible irk, France, Republic and e the prefer. won a hii^h jped of this e of the pro- 5 of the Pro- factor\' pro- ances in the t, to which bntter and our fanners Ige as they [its from it ; I — 5 ~ If prices iiave fallen for some tune past, the methods of production have Krcntly unproved and permit the obtainin^^ at the present prices of milk in the tactories, of nearly as larj,^e profits as a few years ago when the prices of milk were hijrli, bm tla- processes of manufacture less perfect. Moreover, if prices fall t..o low, the Canadians will not be the only ones to kcl tJie effect and victory will remain with the countries best fitted for the nidustr>- and best equipped for the stru-K^le. Now, it mav be said that Canada .s a true dairy country. More than any of its competitors, it eiijovs the natu- ral advantages essential to succe.ss i„ this branch. With a little L^.^od will on the part of the interested, its triumph siiould ultimately be certain. Let our farmers 'ukI manufaclurers then enter boldiv on the path of pro- Mre>s and they will have no reason to repent their action .'The chief essentials to success are the necessary skill au-. especialh- when remote trom the markets, into products of le.ss weijrht and bulk, but of ^neater value • nito products, so to sj.eak, more convertible into nionev, .such as butter ami clieese. These products may then be forwarded to the cities at le.ss co.st and with less loss of time ; their .sales and the cash returns, b^• the factorv-owners are effected more profitably and e.vpeditiou.sly, because the latter keep themselves coustautlv posted on the current market prices and in continual relations w.th the larse city dealers and because, owiu^. to the importance of the trans- actions to be done, the latter hav more dealiu^^s with them than with a single fanner visitiuo; the citv to s--. . few tubs of butter or boxes of cheese Moreo^•er, purenases and sales b>- lar^e lots are preferable for all concerned' Hirther, the dairy industry reduces the impoverishment of the soil to triflmo; proportions, a fact upon which I shall not insist notwithstanding its nnportauce. ^ J _ 6 — i f Consequently, the dairy indnstry in reality is only a means within the reach of thi- farmers to advantaj^consly sell the prodncts of 'heir farms. A person, who would nndertake to make milk 1)\ purehiisin},^ all hi> fodder at market prices and to sell it to a creamer)' or a cheese factor\-, would, as a «:eneral rnle, make hut slijrlu profits, because the price paid for milk at the factories is not hijrli enouj^h and hecatise the profits reali/ahle <>i, the sale of such fodder woidd have been already- realized by the dealers or farmers who sold it. Hut a farmer who raises his own fodder cheaply on his o.vu land may, by its transformation b\ the means placed at his disposal b\ the dairy indnstry, sell it at a price alwa\s as hij,di and often hij^dier than that which he could obtain by sellinj,"- it in its natural condition. The more cheap- 1> he can rai.se his crops from the land, the (.greater will be his marj^in of profit, liy redncinjr the cost price of his crops, he increa.ses liis chances of aujjjinentinjf his profits. The first thinj^ therefore for a farmer to do is to raise fioiii his land as much and as cheaply as he possibly can per acre ; but liis crops must be at the same time adapted to the production of milk. These thin).>;s appear commonplace ; nevertheless, the\ are often misun- derstood ; certain farmers leave their lands, so to speak, in fallow or do not feed their cows, on the pretext that their feedin*,'- costs too dear, and then complain that the dair\- indnstry does not pa>-, which is a complete mistake. If they stated that bad farming; does not pay, they would more fullv tell the truth. If the economical production of the most jirofitable raw materials for the manufacture of milk— that is to say, farmin<; with a view to the dairy industry, be left aside — that industr\- still iiuolvesa series of other important operations, which we propose to briefly consider and which are : 1. The conversion of the.se raw materials into milk. 2. The care of milk from the moment of milkin,<,r to that of its delivery at the factories and its receipt by the manufacturers ; 3. Chee.sc making ; 4. Butter niakinj;-. - IIS witliiii till- ir farms. uisiu)^ all lii> ^ctory, would, id for milk at )Ie oil tlif sale ;r.s or farmers y on his «)\sn sposal 1)\ the lier tbaii that e more clieaii- is marj^in of lis chances of iiis land as rops ninsl he often niisun- ow or do not ;ar, and then Icte mistake, uliv tell the materials for to the dairy ler important 5. t'tili/atioii (»f the residues of the dairv : 6. Keeping: tran.sportation, inspection and sale of butter and cheese. ■ its deliverv MIIXH COWS I Number of Cows that should be kept on a Farm.- The most inte- resting and nnporlant factor in the transfonnati-.n of the crops int.. milk is certainly the milch cow. The annual (juantity of milk obtainable from a farm ,Uh,,i,is ahor, „// upon thr ,• rffvr/,;/ wi//, //,, sn,a//,,/ p„ssi/,/c „m„/,cy ,fam'.. This is a principle, which should never be lost ,si- cows. In fact, the ration of each cw luay be divided into two parts ; the firs part ,voes to sustain all the vital functions of the animal and the second IS directly appropriatad to milk production. The first part of the ra-Vu ( ! — 8 — which is absolutely necessary, is termed the ration of maintenance and the second the ration of production. It will be readily understood therefore that if, for locows, only lo rations of maintenance and lo rations of production are needed, it will take 20 rations of maintenance and 20 half rations of produc- tion for 20 cows each producing- one half less milk. As the rations of main- tenance do not ^ro to the direct production of milk, it will be seen that in the first case, 10 rations of maintenance have to be given to 10 rations of produc- tion and, in the second, 20 rations of maintenance to 10 rations of production. This facts shows the .savino- there is in reducing as much as po.ssible the number or cows to consume a given quantitx- of fodder. Objection. — Still an objection may be raised. According to the s\stem actualh- followed l)\- a great man\- of the farmers of this province, the cows only give milk during the summer, the period of the year during which they are on pasture and when their feed apparently costs almost nothing. Durinir this period, their yield of milk pays well for the food which thev receive, and during the winter, the season when the feeding of cattle is so dear that there seems to be little advantage in producing milk, they receive only a simple keeping ration reduced to a minimum. At first sight, this system would seem to be reasonable and calls for little labor, but : 1. With this niethcd, great development must be given to the pa.stures ; a large farm is requisite and, if the land happens to be dear , a much larger investment of capital becomes necessary. 2. Kxten.sive and poorly kept pastures \ield annually a relativeh- small crop ; they are more subject to freezing in winter and to burning up during the heats of summer, and tlie cost of keeping animals on such pastures is much higher than it seems at first glance, their yield being relatively very small ; the reveiuicsof the farm are mon uncertain and variable. 3. On a farm cultivated for heavy fodder crops, either in grain or in roots, the returns from the land are five times heavier than from pastures ; the labor demanded ])y such cropping is therefore remunerated five times more and its cost price can be reduced so low that the production of milk, even in winter, becomes profitable. 4. The cows, which have received during the winter onlv a small keep- ing ration, require for .some time at the beginning of the summer, in order to lauce and the therefore tliat of production ions of produc- tions of main- en that in the 3ns of prodnc- of production. > possible the to the system nee, the cows ig which tliey ing. During V receive, and ear tliat there only a simple ;vsteni would the pastures ; nnich larger !atively small up during the :nres is much • very small ; 1 gram or ni )ni pastures ; ;d five times ion of milk. \ small keep- r, in order to — 9 -_ restore them to good condition, a larger keeping ration which is so nuich lost as far as milk production is concerned. All these reasons and many others show that the old method of feedino- IS completely out of date and should be relinquished bv good farmer^ who desire to derive a handsome revenue from the dairy industrx-. It should not be adopted— and even then onlv bv improving it— except where the land has not yet been or cannot be brought, owing to its nature into a condition of tilth suited to the raising of good crops of grain, fodders or roots &c., &c., m other wqrds, in the case of forced extensive farmin.--, on new lands for instance. Wherever rxtenswr (hea^■^■ cropping) or .v.;;,- rxhnsnr farming is possible, the method, which consists in f- ain- tlie cows to the maximum and in reducing the extent of the pastures as well as nicreasiug that of the hoed and heavy >ielding fodder crops, should be foh lowed. aualities of a Good Dairy Cow— What is a good dairv cow ? Bv -ood da.rv cow is meant one that gives in the course of the vear the greatest quan- tity of tlie richest milk upon the least po.ssible feed. A cow, which yields a very large quautitN- of milk for some time after calving l)nt whose milk production is not kept up during the course of the vear, cannot be alwaxs characterize,! as a good dair^• cow ; on the contrarx-, a cow, which yields a good average quantity of milk dailv, but which keeps It up with relative steadiness throughout the year, mav often be considered an excelleut cow. A cow, which gives a large quantity of milk, if the milk be poor, cannot alwa>s be rated as a good cow, when the milk is taken to a creamerv or a cheese factor>- ; but if the milk be sold in a citv, it mav be considered excellent, ])iovided. always that it be not too poor. A cow giving annually a large quantitN- of milk would not be the best d It consumed, per loo lbs of milk, relatively more fodder than another cow witli a small annual yield. In order to surely estimate tlie value of a herd, the most important thing lO to know is the annual quantity of butter, cheese or even merely of milk, in the different cases, produced per ton of fodder raised on the farm. And when it is souj);ht to ascertain the value of a cow or the cost price of her milk, a mistake is often made ; it is deemed sufficient to calculate the milk production durinfr a determinate period of the year and to compare it with the consumption of fodder during'- the same time. For, a cow only yieldincr milk during a part of the year, say, 6, 8 or lo months, eats dailv, from one end of the year to the other, and its value cannot be properly deter- mined except by comparing the quantity or the value of the milk given be- tween one calving and another with the quantity or the value of the feed con- sumed during the entire year. When the milk is taken to a creamery or cheese factorv, the milk of different cows being mi.^ed, the butter or cheese production of a herd cannot be ascertained and no information can be had as to each of the cows in par- ticular. It such case, apart from weighing the milk, recourse must be had to one of the known processes and especially to the babcock, to determine the ricli- ness of each cow's milk. This is the wa\- to proceed : Tests of Dairy Cows.— The pails u.sed for milking should be weighed empty and the weight sliould be branded indelibly on them in a conspicuous place. Each time that a cow is milked, the pail containing her milk should be immediately weighed before being emptied into the can and the weiglit mark- ed down up on a slate hanging to the wall near the scale.-;. Opposite this weight, that of the empty pail is marked. This operation, wliicli is vcrv simple, need only take a few instants for each cow. .\n ordinary steci- \ard should be preferred. These scales are inexpensive and relatively accu- rate. They can be removed easily to every place where tlie milking is done. P.y the regular use of this means, the weight of each cow's annual vield of milk can be obtained exactly. The milking pail graduated in l^s may also be advantageously used. If a little less accuracy is needed it will be found sufficient to weigh the milk of the cows onlv on one da>- in the week and. by multiplying the figure obtained by .seven, the weight of the milk given during the week will be approximately ascertained. ?ly of milk, in tlie cost price ) calculate the to compare it M", a cow onh' ths, eats daily, properly deter- nilk time to make these tests, they might arrange with the manufacturer at the cheese factory or creamery, to which they bring their milk, to undertake to make the tests for a reasonable remuneration. E\er\- manufacturer should be perfectly acquainted with the use of the babcf)ck and every factory should be provided with one of these apparatus. be had to one nine the ricli- d be weighed a conspicuous lilk should be weight mark- Opposite this which is verv rdinary steel- latively accu- Iking is done, uial yield of Ills ma\- also A'ill be found week and, b\- given during I "5 As in the ca.se of the weighing, when less accuracy is desired, sampks of the milk of the different cows may be taken and tested onlv everN ei-htor fifteen days, adopting the figure obtained as the average richness of'tlicMuilk for the week or the fortnight. With the knowledge of the annual milk yield of each cow and its a\ erage richness, as well as of the quantity of food consumed by each cow during the year, it is easy to determine the animals that should be kept and those "that should be got rid of as .soon as possible. When the milk is .sold merely in the cities, the test with thcbabcock mav be dispensed with and simply weighing the milk will suffice. vSome cows give very little milk for the quantitv of feed that the\- consume, while others give an enormous quantity. I refer, of counse, onh- to will fed' cows. Many cows, as is unfortunatel>- often the case, give verx- little and bad nnlk because they are poorly fed or because thcN- arc xvell fed onh during a relatively brief period of the \ear. — 12 — Before passing judgment on the value of different cows, they must first "be well fed and, supposing them to be so, considerable differences' will, in that case, be found between them. Improvement of the Dairy Herds.— There are two principal means to improve a herd. The first consists in buying right and left the best cows by l)aying the jjrice asked for them and in selling off the bad ones. This way, generally speaking, calls for a large outlay and farmers therebv run the risk of introducing disease among their herds. By the second means, the first thing done is to get rid of the worst cows in the stable and then to buy two or three good ones of the breed desired, together witlwa first class bull of the same breed, which is the most impor- tant thing. The cows purchased should be at least at their second or third calving, so that they ma>- be properly judged ; they should still be voung enough to be susceptible of improvement and to return a profit for some' years The improvement of the herd thus formed is then begun b^• the selection and the rearing of the best calves. A s>-stematic test should be made of the milk of all the cows, as already explained, and all that do not give satisfaction should be weeded out and replaced b>- the best of the >-oung heifers. When- ever opportunit)- offers, cows should be purchased that will raise the standard of the herd. If the breed chosen be suitable, it will be quickly seen that the more blood of this kind there is in the herd the better. In starting with half breeds, (the product of a thorough-bred bull and of cows of niix-ed breed), three quarter bred animals will be obtained, which will be better for the dairy than half bred animals if the bull be what he should be and if the calves be well selected. With the latter and with good bulls at the third generation, another step forward will be made from the stand- point of economical milk production and this system should be continued until the blood of the herd l^ecomes practically pure. Then onlv mav the most profitable results be anticipated. Whenever possible, the cows should be registered. In the raising or ]3urchase of cows, the individual qualities of the ancestors and those which are hereditar>- in the i)reed to which the animal belongs should not be exclu^ ;y must first s will, in that ipal means to best cows by This way, run the risk le worst cows reed desired, most impor- :ond or third ;ill be youn<)[ r some years the selection made of the ; satisfaction ers. When- the standard at the more red bull and ined, which be what he d with ^ood m the stand- itinued until av the most i raisin.s^ or hose which ot be excln- — 13 - sively looked to. The animal itself nnist be studied from the point of vitw especially of its dairy qualities. A nwnimum of fat to be secured annually per cow .should be adoj)ted for the whole herd and all which yield a quantity less than this miuinunu should be sold off. Little b>' little tins minimum should be rai.sed as the herd improves. In this way, such cows only as yield an economical supply of milk will be obtanied in the long run. All the others will be weeded out. It would be well to keep a record of the nauies of the cows, the dates of their birth, their serving and their successive calvings and of their annual production of milk, butter or cheese, as well as of all information relative t'o their pedigree. All this information, whicli is easilv collected, is of .-reat value and every farmer should be ver>- careful to obtain it. To encourage farmers to improve their herds by selection, the Department of Agriculture of the Province of Quebec offers everx- vear to the a Jicu ur societies a grant for special competitions in dair>- cows. It is much to be desired that our farmers should begin this good work as quickly as possible. ^,^"u\\orK Choice of Bulls.- For a fanner who keeps up and improves his herd bv the rais.n^ of calves, the choice of the bull is the most important considera- t on The bull is the groundwork of the herd. He is geueralh- said to he te lord of the herd. Each calf added to it derives fro^i the In.^^!^,^ of Its blood and this is often the most important half. And since it is upon he bull that the improvement of the average quantity of the herd depend t::z::zr' ''-'■ ^'" ^^ ---^■>- '- --^ ^- --^f^- Upon the cow especially depends the si.e, form, constitution and proch-.c aes of these heifers, as w.ll as the natural capacity to yield a richer milk than their dam, is derived from the thorough-bred bull. ' n 1 - 14 — A cow may drop very poor calves, thoiijrh she may be an excellent milker herself and, in snch case, the consequences are not very serious ; hut, if the bull be lacking in any of the essential qualities or be not ^oo^^ they assume a much grav-r character and the entire herd, as well as its in- crease, nuiy greatly suffer therefrom. The services of the best available bull should always besought. In order to make a choice, it is essential to learn as thoroughly rs possible the ani- nial's history and antecedents, especially on the the side of his nearest female ancestors. The bulls used should be reputed for their good transmission of their qualities. A frequent mistake made by farmers is to employ bulls that are too young and before their reproductive qualities have been demonstrated, because, at that age, they are cheaper and easier to keep. It is better to buy a bull of a certain age, whose progeniture proves its value, than a }oung bull even with a good pedigree, but without a past. When a good bull is secured, he should be retained and used as long as he is strong and preserves his qual- ities. There is but one objection to this : this is that old bulls become dangerous in the long run, but, with a little care and practice, this is only a secondary question. Choice of Breed. — (iood dairy cows may be found in a great many breeds. Some are even found among common cow.*-. Nevertheless certain breeds are famous for the large percentage of good cows which the)- turn out and the special qualities of these cows. However, here are on this head a few facts culled from experience which it is important to not forget : A farmer should choose his^ows from the strictly dairy breeds. Some ]iersons specially recommend cows which produce both beef and milk ; but the most practical authorities, in view of the low price of beef, advise that in this country the choice be made from the dairy breeds. In the cities, however, where only the milk is sold, many milk-men give the preference to cows with a tendenc>- to fatten, as the\- frequenth- renew their stock and sell their animals for slaughtering. But, in this case, such cows are gencralh- fed ver>- heavily and, so to speak, indus- trialh- ; they are also kept all the time in the stable, which exposes them to contract diseases and necessitates their frequent renewal. In the rural dis- tricts, the circumstances are quite different, and it is preferable to pay more attention to the health of the cows and to keep them as long as they are profitable. an excellent very serious ; be not good, veil as its in- glit. In order ;sible the ani- learest female ansniission of loy bulls t!iat lenionstrated, better to buy a young bull nil is secured, rves his qual- Dulls beconifc this is onlv a _ 15 _ Among the class of exclusively dairy cows, the most varied qualities are uKl with. vSome animals are remarkable for their yield of milk, and others for Die good quality and richness of their milk and the latter are cows suitable for the economical production of butter. Others again combine (juantity with quality and are profitable under certain circumstances. Some cows are very active and support themselves well on the poorest pastures in summer and readily consume the coarsest fodders in winter, while giving an abundant flow of rich milk. Others, to give milk profitably, require to be fed in u special way upon well combined rations. Some cows yield an abund- ant quantity of milk during a relatively short time ; others give a medium yield thoughout the whole year. As a general rule, the.se different qualities belonjr each to a particular breed ; a farmer thus can always, by selecting from the.se different breeds, secure for his herd the qualities which the circumstances of his ca.se necessi- tate. In fact, it is easy to determine the best cows for a given region either for the production of milk, for tlie production of butter or for the production of cream. seds. Some i milk ; but f, advise that For cheese, there is no special breed. The best cows for butter makinir are also the best for cheese. This fact has been thoroughly proven and is now jrenerally admitted. Characteristics of a Good Dairy Cow.— When it is nece.ssar\- to choo.se a dairy cow, the animal should be carefully examined in all its i)arts in order to determine how nearly each of them comes to perfection. Here, in brief, we <*ive the general marks by which a good c.airv cow can I)e recognized : The veins and especially the milk veins should be big and knotty ; udder well developed and very pliant, contracting well after milk- ing and covered with .smooth skin and hair ; the teats well apart and inclined outwards; the hind legs well apart ; breast well developed and indicating a good constitution ; physiognomy as feminine" as po.ssible ; skin smooth and pliable ; head and horns fine ; nature mild, good and peaceable. A medium dairy cow is known by the same marks, but the veins are not so well developed. ! I — i6 — A poor dairy cow will have the legs and especially the thighs coarse and fleshy ; narrow hindqnarters ; the skin, and partictilarl> that of the ndder, coarse, thick and hard ; the ndder covered with coarse hairs and the veins hnt slightly developed. A good bull should have as masculine an appearance as possible, a Ijig neck, wicked e\es. forehead broad and covered with hair, a fierce exprcssiotil fore part of the body very strong and the hind part narrower, just the opposite of what the cow should be in that particular. Different Breeds of Dairy Cows.— There are many breeds of dair> cows such as the Dairy Shorthorn, the Devon, the Red Poll, the Ayrshire, the Kerry, the Jersey, the Guernsey, the Dutch Helted, the Brown Swiss' the American Holderness, the Canadian. But these different breeds are not all adapted to the province of Quebec, where a good number of them liave al- ready been well tested. The best known breeds in this province, which give the best results in the way of supplying milk to the butter and cheese factories in the rural districts, are the Shorthorn Dairy, the Jersey, the (Uiernsey, the Avrshireand the Canadian. The Brown Swiss, the Dutch Belted and the American Hol- derness have not yet been thoroughly tried in this country. The Holsteins suit well for supnlying milk to the town.s. Shorthorn.— There are two varieties of Shorthorn.s which should not be confounded together, the Dairy Shorthorn and the Shorthorns which fatten easily. We propose to refer here only to the first. The Shorthorns are large-sized cows, roan, red, red and white, roan and white in color ; average weight 1350 tt,s ; mean annual production of milk— 6doo frs : quality of milk ; i.-j'i of fatt> matter and of 9 % of nou-fattv solids. They give excellent milk for cheese-making and can often.be fattened when no longer good for milk. Ayrshire.— Cow of medium size ; average weight 1000 Ihs, color red and white, brown and white, yellow and white, black and white, white gene- rally prodominating ; average quantity of milk : 5,500 Itvs ; qualitv of milk, 3.8^. of fatty matter and 8.95/. of non-fatty solids. These cows stand the cold well, and their milk produces a l)ntter and a cheese of superior quality. Their Iiijijlis coarse and at of tlie udder, iiid tlie veins hnt IS possible, a bijr lerce expression, just tlie opposite yield of milk is re^rular and varies little tl.ronj,d,out the ^ear• tl.ev can he a- .ntageously crossed with the connnon cows, the Shorthon.san.l the JeVsevs- Jersey.- Cow small-sized ; elej^ant, color fawn, silver j,n-ev,n>onse- the hades are ver>- vaned. Avera.^e wei.du 830 tl.s ; average ^,nantit^ f /ni k 4.500 tbs ; nchness in n.edinn, fatty matter, 4.64% and in non attv s ids t' It ,s one ot the best dairy cows. As will be seen, its n.ilk is ver^ ric b faUy edsof dairv cows s Ayrshire, the own Swiss, the reeds are not all f them have al- best results in fs in the rural lie Ayrshire and American Hol- The Holsteins ■h should not be IS which fatten ^vliite, roan and ^tiou of milk — ion-fatty solids. ■ fattened when lt)s, color red ite, white .t^ene- [ualit\- of milk, : stand the cold qualit>. Their Mas.seiia.— Type of Jcrse.\- cow. "latter. It makes excellent butter. Some htmei-,. h Jerseys are not hardv enoti^.h for the cbrate n ' ^'''''"'^ '^'''' '^^ come tuberculous. ' '' ""^ ^'"'^ P''^^'"^^ '-^"^I ^asih- be- Guernsey.— Medium sized cow, a^•era.o:e weight 1000 ll:s ; color ora orange i iK and white- aiul (.raiiKa'. (juantily of niil1< 5200 U^s ; cnialitv of milk : fatty matter, 4.55 '/, 11011 fatty solids 9.55 ,<•. ('."od dairy cow. I'"a!itiiie 211(1. — 'I'ypu dT (iiiLiiist.\ cow. wei Holstein.— This cow is generally of lar:r. stature and its average ight exceeds 1262 Un. Color : black and whii^ or grey and white. These rauliiK- I'.uil." Ih.lsUiii i(.\\. cows nsnallv give plenty of milk, but milk thai is comparatively poor. They are snitable for stables whose milk is .sold in towns. They grow and attain matnrity rapidly. (if milk : fattv ~ 19 — I'or information concernin^r Hol.stcins a],ply to the Hol.stcin I-Viesiau AssociatUMi ot America, Vorkville X. V. Canadian—This is one of tlie best breeds for the Province where it seems to ha\e been formed as it were. Hen, liook of tliat breed and one of those wlm have contributed the n.ost to make it known : id Its avera<,^e 1 white. These W. Countess of St-Xorbert.- Type of Canadian cow /ely poor. They cri'ow and attain char act';^' Th" "" T T"'} ""^^'^ '^°"^ ^"° "'^ ^'^'^ ^^ ^^ -^cellent chaiactei. 1 liey are the hardiest and easiest to feed. No tnbercnlosis is found 1,1 them. The.v have lar^e teats and con.seqnently are easil^tlked^ " They are oenerally black or black with fawn streaks on the back and a lawn or ,.re^■ rin,. round the muz.le ; brown with black points or w^^^^^^^ blown or even >ellowish spots. These are the colors admitted for tli r rat>o„ , t, ws The bulls must be black with or without faw trel ' " The>- are the best milkers for the farmers'of the Province of Quebec who nnlk as the Holsteins or even as much as some Ayrshires on certain davl — 20 — or in certain weeks, btit from calvinj; to calvinj,' they jjivean averajj^c yield of uiilk that is astonishing. The difference in their favor is still more stiiking when wc ronsid< he ' os*^ of their maintenance. " Mr. Odilo 1 ' t^tid, of St 5)enis, Kamonraska, I'. (J., who owns 24 cows of *!»)• Wtnu ubi necf the following rwmlt from the 12th May 1S92 to the 12th H^y 1893 : Hkvkni'K : 63,iv,i III* 1616 ftts of butt r made in the house at 20 t. per H's 323 20 9125 Ihs of milk consumed in the house at 12 c. per gallon. 109 50 3 calves fattened on milk 1 2 00 6 calves fed for some time on milk iK 00 Total revenne .... #993 89 Ciross revenue per cow M 4 ' ExrKNiirn'Ki'. : 4480 bundles of hay at $6 per 100 $268 80 2240 " of straw at $3 " 67 20 4800 ttis of bran at 84 cents 4<» 32 Pasturage — #5.00 per head 1 20 00 Total expenditure $496 32 Net revenue : #497-57- (iross expenditure per head : $20.68. Net revenue per head : $20.73. " This I'armer had neither straw-cutter nor ensilage. He gave his cows neither grain nor oil-cake ; tb.ey got only dry hay, straw and a littk- bran. " Sou.e readi rs may perhaps tind that the yield of milk is not higV , ; ni let them consider the food given. — 21 — " Mr. Nem^ze Garneau, M. 1'. P., of Stc Foye, near giiebec, lias a fiuc herd of Canadian cows. "Ill 1 S(;5, five of his cows, atnon^ which were an old cow of i '• yx-vra and a two year old heifer, ^ave in eijjht month' from the ist Feb- >. , lo the 1st October, 18,803 ""* "' ">ill^- If we connt the old cow and the heifer as one head, we find that tlu .iverajre yield of llie'sc five cows was abont 20 lbs per day. The milk tested by the Habcock tt-st in Auj^ust jrave ;, '4 iC of fat. It yielded 987 lbs of butter which, at 20 cents, Utched $iy-;.^u or #39.48 for each cow. " The entire herd consisted in 1895 of 12 head : a bull, five cows, font heifers and two calves. " The cost of feedinj» this herd during; the winter was : 2 bushels of uian^olds at i2'/j cents $ o 25 12 lbs of bran at 80 cents o 09,',', 1 1 lbs ha\- at 7 cents 077 6 bundles of straw at 2 ' i cents o 15 Total cost of food per da>- and for 1 2 head $ i 261'J, (say II cents per head). '• Durinj,' the summer, the five cows above mentioned had only five acres of pasture and nothing more. The general result was as follows : Expenditure : 4 winter months at 1 1 cents per day, say $13.20 per cow and for the five $ 66 ck) 4 summer months at #2.00 per month and per head, say $8 per cow and for the five 40 00 Total I 106 00 Receipts : 987 lbs of butter at 20 cents $197 60 Net prcfit for the fi\ e cows # 91 60 Gross expenditure per head for 8 months .... 21 20 Net profit per head for 8 months 18 32 ■gMNHkEjj^' tu — 22 — " When the Canadian cow is well fed, she'jepays liberally what has been spent on her food. At the Hospital of the Sacred Heart, >" Q"^^^^'/^'^ ;;;: called Prnni^re (1712) calved on the 28th Angnst 1S92 at the age of 6 > ears, .-as milked np to the 15th Jnly 1893, and calved aganr on ^1- 3-t ^ j^J^ month. Dnring those 318 days, she gave 11310 H.s of milk, an average of 35 ft.s per day. This cow weighed 675 tt.s. Her ration consisted of : ^, , . 10 tt>s Chopped hay ^^ Chopped straw 5 20 En.silage ^ ^^ Bran • ,^ Cotton cake and gronnd grain 2 the whole mixed together and fermented 24 hours beforehand. During all that time the cow was kept constantly stabled. .' The cow called Azilda of Levis (956) belonging to Mr. Nemeze Garneau, M P P for the conntv of Quebec, residing at Ste-Foye, gave 8500 tt>s ot inilk during 10 >^ months ; 5^ '^ o^nitter per ioo]ll.s of milk, np to the i6th ne 1896 at which date milk is generally poor. She was put out to pasture n summer and received every dav during the winter time 15 ^'-s of dry hay and 4 «>s of grain (a mixture of oats, bran and oil-cake). This cow took two first prizes and a medal at the last provincial exhibition in Quebec. " A Canadian cow that does not give atlleast 6000 IKs of milk per annum with sufficient food cannot be considered a good cow. " As regards qualitv, the milk of Canadian cows gives from 4 to 5 5-' per cent of fat bv the Babcock test. In some exceptional cases as much as from 6 to 6'i has been found. The richness of their jnilk seldom falls below 4 per cent. " For information respecting this breed, applv to Dr J. A. Couture, I). X'. S., 49, Garden Street, Quebec." \t present the best farmers recommend for the pro\incc of Quebec, the Canadian (iuernsev and Avrshire breeds. Although the others have vielded ^ood results in certain cases, these results are not as general as with the three breeds above mentioned. It must also be observed that if the Jersevs. for instance are not sufficientlv hardv to resist the cold in the northern sections. — 23 — they ma}' however give jroorl results in the southern. For colder regions, the Canadian cow is the best. In those regions the farmers should endeavor to form improved herds of them. Yield of milk and butter by milcli cows.— A good milch cow should give at least 5000 fts of milk during each period of lactation. Nevertheless, as the qualitv of the milk varies considerably, it is better in judging a cow to rely upon the quantity of fat produced during the period of lactation than upon the quantity to the milk. all The time comprised between calving and the moment when a cow be- comes drv, is called the period of lactation. The average duration of a period of lactation is about 300 days and the cow remains dry during the six or eight following weeks. Three quarters of a pound of fat during an average of 300 days, say about 225 H>s of fat, may be considered the mean quantity. Nevertheless, many farmers in other countries aim at getting from all the adult cows of their herds, 365 ftsof fat, being one pound for each day in the year, as an average. This should be attempted in this province also. To obtain it, a cow whose milk gives 4% must yield a yearly average of 25 tt)s of milk per diem ; a cow that gives milk with 3 per cent must yield an average of T,^y^ per diem ; and one that vields milk containing 5';^ of fat must yield an average of 20 ttis. The yield of milk is generally the greatest a short time after calving ; it attains its maximum during the first two months following it. Afterwards it decreases gradually. The rapidit>- with which it decreases depends upon the natural qualities of the cow and tlie manner in which she is fed. The average decrease in the case 6i good, well-fed cows, is generally between half and three quarters of a poimd per head per ten days. When cows are badly fed and are given but a small quantity of concentrated food, the decrease is more marked and frequentl\- exceed.; one pound of milk ]jer head per ten days. It is more marked towards the end of the period of lactation than at the begin- ning ; it is also more marked in cows pos.sessing but slightly developed milking qualities than in good milkers. A cow is deemed at her best between her fifth and seventh years ; the constitutional strength of the animal, tlie method of feeding it and tiie general I — 24 — care given, determine the period of time during wliicli it may be kept to advan- tage. Tile quality of tlie milk yielded by each cow individually remains pretty uniform during the greater portion of the period of lactation and is with dif- ficulty changed in a permanent manner by feeding, if the cow be already well-fed, or through any outward condition. Dniing the latter months of the period of lactation, when the yield of milk decreases more rapidly than before, the quality of the milk generally improves to a certain extent. With regard to fat, the average variation is one per cent more. Variations of more than one per cent in the fat may sometimes occur from one day to another or from one milking to another for certain cows in particular, and under those cir- cumstances variations of one per cent are often observed. The average qualitv of milk of an entire herd is much mo'-e constant and the percentage of fat hardly varies more than two tenths of one per cent from one day to another ; in exceptional cases the variation attains one per cent. In the ca.se of good, well-fed milch cows, the percentage of total solids in the milk increases proportionately as the period of lactation advances and it is not only the proportion of fat in the milk, but also its proportion in the total solids, that increases. We have but little information with regard to the manner in which the others constituents of the milk act during the period of lactation. Never- theless, S. Kithn has found, in the case of cows on which he experimented, that the percentage of proteine and in particular that of caseine, increased toward the end of the period of lactation while that of the albumen and suo-ar of milk had a tendenc\' to decrease. I if The quantity of milk per period of lactation may increase, as a rule, during the first eight years of the cow's life and afterwards decrease. • The age at which it is no longer advantageous to keep a cow depends on the breed, the individual character of the animal and above all on the mauuer iu ! i-. which it is fed and cared for. is The variation in the composition of the milk with the age of the cow has not yet been fulh- determined. Nevertheless, in manv instances, a de- crease with increasing age has been ob.served in the total solids and particular- ly in the richness in fat. . — 25 — Examples of results obtained with milch-cows.— The quantity of food wliich milch cows can advantao-eously transform into milk is much greater tlian many farmers imagine and it is advisable to give some examples here : A Holstein Friesian, Pietertge 2nd, gave 30318 >.i ft.s of milk in 365 days. A Guernsey, Lily of Alexander, gave 12855^^ frs in 365 days. A Holstein Friesian, Pauline Paul, gave in one year 11 531;;^ tt)s of butter. Her milk yielded one pound of butter to every 16.18 tt)s of milk. A Jerse>-, Signal's Lil\- Flag, gave io47,i'4 tbs of bu-tter in one year from 11,339 '*'« of milk. During a special public competition covering three days at the Chicago Exhibition in 1891, to which all cows were admitted for which an application was nuide, Brienz, a vSwiss cow 11 years old and weighing 1395 lbs, gave in one day 81.7c tiis of milk and this milk showed an average richness of 3.81 y., representing a product of 3. 1 1 ti.s of fat per daj-. lii England, the Dairymen's Association exacts the following yearly quamil'es of milk from the cows of various breeds registered by it. Breeds Shorthorn Jersey Guernsey Avrshire Red Polled Kerry and Dexter Kerrv Dutch (Holstein) .' . Weight of milk to be yielded during a pe- riod of lactation not exceeding 1 1 months and per cow. ttis. 8500 6000 6000 7500 7000 4500 8500 Butter fat yielded each day (average of 2 analyses.) 1.25 1-25 1.25 1. 00 1. 00 075 1. 00 P'or grade cows the quantities exacted are the averages of the thorough bred cows whence the\- have sprung. No animal is admitted whose milk contains less than 12'^^ of solids on the testing of anv sani ph .4 — 26 — In Canada there are some good herds of milch cows, of Brockville, Ont., is justly celebrated. That of Mrs. Jones, One of her cows, Massena, aj^ed i6, a thoroughbred Jersey, gave birth in the year 1892 to two calves and yielded 8290 }< lbs of milk from which 654^2 lbs of butter were made during the period of lactation between those two calvings. During that time this cow made a railway journey of 1 100 miles and remained three weeks at the Chicago Exhibition, without receiving too great an abundance of food. During the two months previous to the second calving she received no grain. For nineteen weeks previous to the same, she gave an average of 9^4! lbs of butter per week. Throughout the period of gestation up to the seven last weeks, during which she got only light bran mashes, it took only ii}< lbs of her milk to make a pound of butter. During the first six months only of that period of lactation she gave 54131^ lbs of milk which produced 416 lbs 10 oz. of splendid butter. The other cows of the same herd of Jerseys gave in 1892 from 14.10 23 lbs of butter per week. In Ontario, it is recommended that no cow be kept that gives less than 6.000 lbs of milk or 285 lbs of butter a \ear. Cows giving less are far from being considered advantageous to keep. it In the Province of Quebec, there are some good herds and good cows scattered here and there. The average for the Pro\-ince is very low, from 2500 to 3000 lbs per annum and per cow, but it is rapidly improving and the above information respecting the capacity of milch cows is given with the view of inducing farmers to devote themselves still more activeh- to the im- provement of their herds and cows. One of tlie lierds in this Province that deserves to be mentioned is tlint belonging to Mr. Roach, of Abbottsford, in the county of Rouville. It consists of twelve Holstein Friesians and the following figures show the milk yield of that herd from the ist May 1895 to the ist Mav 1896. Thev are takeu from the books of the creamerv at Abbottsford to which the milk was sold. 27 fts May 8615 June 9001 July 9988 August 7241 September . 53oo October 6440 Brought forward 4*^1585 November 66S.S December 7523 January 10,092 February 7241 March 7987 April 6969 Carried over 46,585 Total yield for the year 95,080 Being an average of 7923 tt's per cow. The average richness of this milk was 2,.']% representing 293 fts of fat per cow. The prices of bu' '.er, cheese and milk are very low at tlie present time and the use of good cows with the decreased cost of crops are the most power- ful means of raising the proportion of profits. Classification of the food of milch cows. — The fodder and otlier food for cows may be classified, with reference to the yield of milk, according to their richness : i. in nitrogenous elements, analogous to the albumen of eggs, known under the name of " albuminoids " or " proteine " ; 2. in fatty sub- stances ; 3. in hydrocarbonate elements easily digestible, analogous to starch and to sugar, which are classed under the name of " sugars " ; 4. in fibrous Indrocarbonate elements digested with difficnltx", analogous to wood\- fibre (cellulose) and called fibres ; 5. according to their richness in water. Those that contain a large quantity of proteine, such as cotton cake, are known as concentrated foods. Those that contain much water are known as -n'atery foods. Those that contain much fibre are known :{^Ji /irons foods. The following is a classification of the different kinds of foods for milch row,*! which ina\' be referred to when it is necess,ar\' to combine rations and to substitute one food for another in a ration. — 28 — I.— Food deficient ill albmmnoids and ricli in fibre: straw of various kinds ; 2. — Watery food, normally rich in albuminoids (without taking,'- the water into consideration) : 8:rasses, ^reen fodder, brewer's grains ; 3- — Water\- food, deficient in proteine, rich in hydrates of carbon : various roots, cabbages, potatoes ; 4. — Dry food, normally rich in albuminoids, hydrates of carbon and fatty sulistances : clover hay, meadow hay and other kinds of hay, not too coarse ; 5.— Food ver\- rich in albuminoids (concentrated food) and rather rich in fatt\- substances : cotton and linseed in cakes and ground ; 6. — Food rich in albuminoids and in hydrates of carbon : peas, beans ; :. -p-ood moderately rich in albuminoids and in hydrates of carbon : grai_., wheat, barley, oats, r\-e, Indian corn ; ^- — Food rich in fatty substances and in albuminoids : linseed. Calculation of rations. Dry substances and ashes.— When fodder or food of any kind is dried b>- heat we get what is called the dry substance of such fodder or food. When fodder or food of any kind is completely burned, we get what is commonh- called as/jcs. These ashes contain all the mineral substance of the calcined fodder or food. Although the mineral portion of the ration plays an important part in the food of cattle, no heed is paid to it as a rule because the food is nearly always sufficienth- provided with these elements to prevent the animals from being deprived of them and moreover it is rather difficult to add any to the ration which would be directly assimilable by them. Fodder is deficient in the necessary mineral elements solely when it grows in poor soil which is itself deficient in mineral elements. There is but one thing to be done in that case : to enrich the soil itself b\- chemical fer- tilizers. Lime is the element that is generally wanting in the fodder of this province. — 29 — Digestibility of foods — The compositijii of the difierent kinds of food varies greatly and conseqnently, in order tliat tliey may prodnce their full effect, it is necessary, as a rule, that they oe conil)ined in such manner as to complete one another. , Everything that is absorbed by the cattle is not completely assimilal)le and a portion of their food is found undigested in their excrements. The percentage digested is called ihcca-cffidot/ of di_i^cstibililv or merc'l>- the digcstihility of the food. That portion which is digested and assiniiliated serves for producing the mill, and meat, for maintaining the animal's tempe- rature &c; the remainder m useless and returns to tlie eartli in the shape of manure. The average digest/jility of the dry substance of the different foods given to cows is very variable according to the nature of such foods. From experiments made in the United States it seems to var\- between 50/. and 93^. But in any one food the various components are not all digested as com- pletely : thus in the case of Indian corn consumed when green, only 6Sy. of the whole dry substance is digested and in this dry substance the ashes are digested only to the extent of 35/^ ; the albuminoids 61'/. ; fibres 61 X ; carlio- hydrates 74% and fats 1^%. As a rule, according to a series of experiments made at the experimental farms in the United States, the digestibilitx- of the ashes of the foods experi- mented upon varied between 10% and 90% ; that of proteine between xo/o and 90% ; that of fibres between 25)^. and 90 >^ ; that of carbo-hydrates between 50^ and 100% and tliat of the fatt>- suljstances between 50% and 100'/.. The digestibility of the foods varies consideralily according to the foods themselves and their combiiialioii in titc rations. It is precisel\- for this rtason that the composition of the rations is so important and so difficult a matter. In certain well combined rations the digestibility of a fodder ma\- lie consid- erable while it would be slight if such fodder were mixed witli Otiier badly chosen elements. It is generally admitted that tlie fibres and fibrous foods are the least digestible while those containing mucli hydrates of carbon (sugars, slaiclies^ — 3" arc very dijrestible. Tlie fibres are better cHjrested when the quantit\- of liydrates of carbon is sli^^lit in a food or in a ration than when it is ),rreat. The varions food components are most dij^estible in roots and least digestible in straws "rcnerallv. In calculatino the di.trestibilitx-, no accomit is taken of the water in those foods because, j^^eneralh- speakinjr, water may be looked upon as beinfc always completely dij,'ested. Nevertheless, it will be observed that the most watery fot)ds, such as roots, are more easih- dif^^ested than drv foods. 4 i ! I I Nutritive ratio.— To derive the <,'-reatest possible benefit from the crops Srown on a farm, they must therefore be made as di<(estible as possible for the cows and otlier animals that consume them. Now experience has shown tliat in order to attain this end, especially for milch cows, it is necessary tiiat the weight of the '''gestible albuminoids in a specific ration and the aj^-sreg-ate of the hydrates of carbon md digestible fats in the same ration be in a certain proportion var\ing from '4 to ]. This is what is called the nutritive ratio of the ration. This nutritive ratio of '4 to 1 is about that of good hay (the partly dried substance of grass) and if the soil could economically produce grass and good hay in large quan- tities for many years without becoming exhausted and becomi . ; full of weeds, the most natural food for cows would be grass or good hay. But, in order to maintain the richness of the soil as well as to increase the certainty and yield of the crops and to reduce their cost, we are obliged to alternate and vary them. \\'e are compelled to combine the rations out of fodders of various kinds, roots, and grain from the varions crops so obtained in order that their average composition ma\- approach that of grass or of good ha\-, leaving out water. Qiiaiitity of food necessary for co-a's. — To calculate the weight of food to be given to cows we take no account of the water but merely of the complete- ly dry substance of the foods. The theory resulting from many experiments, as well as the practice of the best farmers, has shown that cows consume on an average from 20 to 30 ter in those lost watery — 31 _ Ihsof dr\- substances for every /oo lt)s of live \vei<,^1it according to tlic cinantit\- of milk tlie\' j^nve. This is a first basis for calculatinjr tlie quantity of food necessary for cows. If wc take the average of the rations adopted by 15 of tlie best farmers of Wisconsin, in 1S91-92, we find that tlieir cows received a dail\- ration of 26 lbs of dry siihslamr for every looo lbs of live wcij,dit, whereof Nitrojjenous elements (albuminoids) 2.20 lbs Hydrates of carbon (without starch) 13-55 " Fatty substances 0.76 " Making a total of 16.51 lbs were digestible out of the 26 lbs. With this ration they obtained that \e_ir an average of 5,7(^2 lbs of milk i)er cow, and this milk gave 290 lbs of butter per cow. These figures agree fairly with those given by Kiihn and Wolfe, two ( ierman savants who are considered authorities respecting the scientific feed- ing of cattle- We think that the farmers of this province might take these lignres as a basis for the quantit>- of food to be given to their cows. Method of calculation.— Taking for granted all that has been said above respecting the nature of foods, their digestibility, the nutritive ratio and the quantity of dry substances to be given to the cows every dav for con.snmp- tion, it will be easy to make up good rations out of the crops obtained from the farm. I'or this purpo.se we must use the tables showing the composition of fodders and other foods, indicating for each of them the weights of the various nutritive elements composing them, as well as that of their dry substance and the probable digestibility of these foods and of their elements. The.se tables are to be fomid in most of the works on farming and dairying and the.se tables are accompanied by examples of calculations of rations. However, the farmers to whom this bulletin is .sent have not alwa>s such tables at their d^spo^al nor lei.sure to consult them, nor are they accustome 'o this kind of calculation ; moreover the result of the calculations to be made with the assist- 32 — I sM tance of these tables is never anythinjj but a first approxiinrtion, a jijeneraT indication, and nnist afterwards be soniewiiat niodiiied in practice. ( >n the otiier hand a nnmber of model rations have been tried and have >j;iven j^ood results. It would therefore be a good way for these farmers to simj)lif\ mat- ters by at once takinj^, as a first approximation, some of the model rations adopted after thorough trial and to sel'ct such as may best suit their parti- cular case, then modify them according to circumstances. That is the best method to be recommended here. The following are some examples of these model rations : /s/ Jixauiple. — U'if/i p/tii/y o/ cnsi/ai^t: Kusilage 5" H's Bran and oats in ecpial quantity lo Uis Hav lo " i Ground oil-cake .....' 2 " J lid I'lvaiiiplc. — //'//// less oisi/aoc and no hay. Ensilage Indian corn '. 20 His ■ corn and oats ground together vStalks of Indian corn chopped 12 to 14 I ('3 Indian corn and -< oats) Mixture one haif bran and the \ with some peas on top H) I'lS. other half a mixttu'e of Indian | ,'/-(•/ l\x ample. — Rations xcilli roots. Roots (mangolds) 40 Hi.s Wheat bran 6 ttis Clover hay 3 " Indian corn meal 3 " 7/// Example. — Rations Tcitlioiil watery food. Tiniothv 10 His Wheat bran 6 ftis Clover.' S " Oats 6 " ■,'/// Example. — Without ensilage or root^. Clover 40 llis Stalks of Indian corn chopped 10 " Bran 4 " Oats 4 Itis Indian corn (grains) \ " 6tli Example. Indian corn ensilage 40 ttis ' Barley i • : Clover hay 7 'i " I'ea meal i ' : Oat straw 3 " Wheat bran 3 Oats I /^ " Cotton seed meal i us. — 33 — Many examples of combined rations will he found in the various ,: .-ul tnral pajjcrs and treatises and if farmers will take the slijjhtest trou!>le to look, they will have little difficultx in (indinj>a ration suitable for ti ■ nvs out of the food at their disposal. These rations, as mav be seen, areyncn in the weijjfht of the foods in their natural condition and not in the weij^ju of the dr\ substances of such foods. The total weij^ht of these rations is calculated for every thousand pounds of live weifj;ht. To determine the weij^ht of each of these foods to be made uj) for the cows, it is U'x-essary to determine the weij^bt of llie herd and multiply each of the weij^hts indicated in the ration b\- the nundjer of i,i){i() jiounds that the herd weij^hs. Let us suppose that a herd of lo cows, weijj^hiu^ bs each , is fed with the ration <^iveu in the 3rd example. The total wcij^ht of the cows beinjf 7000 lbs, it will be ueces>ary to weii^li out or measure e\ery (la\ 7 X ^r) = 2H0 lbs of roots : 7 X 3 = 21 lbs of clover hay ; 6 x 7~ 42 lbs of wheat !)ranand 7x3—'! pouulso" Indian corn meal. Afterwards each cow^wiil be- iriven all she can eat of this mixture at each meal witiiout leavinj^ an\ : about one half her portion in the moruiuj^r and the other half at nij^lit. If on the first day it be found that an insufficient or a more than sufficient (piautity has been prepared, on the foDowinjr day a little more 01 a little lej-s will be prepared so that each cow will have her till without leavinj.^ any. But, as we have alread\- seen, the composition of the different fodders varies greatly with the soils in which thc\- have .thrown, the manner in which they have been harvested and the extent to which thev had ripened Ijcfoie being cut. The model rations calculated on the tables giving the average compo.sition of the different foods composing' them, ma\- perhai)s not ])roduce the results expected if the fodder used differ from tlie average composition given in those taldcs. If, f<.r instance, clover hay be used that has been l)ad!y made and a good portion of whose leaves have remained on the field while being gathered or tliat has been expo.sed to the alternate action of the sun and rain uiulug the haymaking, or has been cut too old, or has grown in too poor a soil ! in all these cases, one must know how to modifv the rations and this is easily done by referring to what has been said above. If the foregoing- rations be examiued it will be prompth- .seen that they consist : i. of a certain quantity of normal foods, such as hay ; 2. of waterv foods such as roots, ensilage ; 3. of semi-concentrated or concentrated foods such as grain, W ^ I; ■/ V I 3— i In — M — meal oilcake ; 4. of fibrous foods such as straw, and that these- various ratiiMis have been obtained by merely substitutiuji for the foods of one cate«or\ others of the same eatej^ory in nearly the same proportion. In one of the fore>r,,i„^r paraj^jraphs we classified the different foods with re^^ard to their composition and we refer the reader to that classification which shows what foods can be sui)Stitnted one for the other without iiio(iil\ inj4 the rations too much or how to modify them in one way or the (,ther. Thus difTerent kinds of hay may be substituted one for the other ; roots, ensilage, j,'rass, cabbajres, potatoes are of the same catej,'orv. Wheat, barley, oats, Indian corn (whole or ground), wheat bran may be substituted one for the other. The various oil-cakes a!ul malt jrrains are analogous. Hetween the cereals and oil-cakes we have pea.s and beans. Straws have similar properties. When the animals are at pasture their food must be completed with grain and oil-cakes because grass is not always sufTiciently rich in albu- minoids. When the hay is very rich in fibre, straw may be dispensed with ; on the contrary when but little hay and, plenty of grain is used, the quantity may be increased to maintain the required proportion of fibre in the ration. We allude here only to the straw that enters directly into the composition of the ration and not to that which should alwaj-s be left at the cows' disposal after their meals as will he seen further (ju. When a considerable quantity of roots is used containing much carbo- hydrates, the amount of the different kinds of grain that also contain a good deal of the same may be diminished and the quantity of albuminoids that the grain dispensed with would have sui)plied may be made up b\ using more oil-cake ; then the quantity of straw must also be increased in order to introduce into the ration the necessary fibre that the roots do not supply. When a hay rich in albuminoids is used such, as good clover hay, tlie quantity of concentrated foods, such as grain and oil-cake, ma\' be reduced. rail uia\- he — 35 — If instead of rrxas, Indian corn cnsila^'e coiitaiuiu^r ,„„cli niorf fibre, than they ht- used, the straw iiiiist he diminished in quantity or suppressed! If when a ration is adopted it he found that the hay is poor and fihrons the <|iiantity of ^^rain or oi!-cake will he increased and that of the straw decreased. To increase the qiianiity of water in a ration the proportion of waterv foods imist he increased. In a word it ninst alwa\s he so arranged tliat in 'i ration the proportion of the albuminoids, fats, suj^ars and fibres and consj- <|neiitK the nutritive ratio «hall always be the .same, the latter bein^ about ■ as we have alread\- stated. The Kood farmer will he known l,^ the a.laptatioii of a model ration U, the needs ot the ni<.iiieiit for he must he able to .sei/e thin^rs at a glance and have a thorou^di knowled-e of the quality of the various kinds of food and lodder that he use.s, as well as of the needs of his animals. ThnuKdi not very dijre.stible, the ftbres play a certain part in the rations that cannot hemi.staken and the latter shouhl alwavs contain a certain quaiititv ol lliem. In the opini.m of some e.vperinientalisls, their office consists ii, separating the nutritive substances in the intestines and tlicrebv facilitating the action of the diKa>,stive juices on thein. They also produce a distension of the intestines favorable to dij^estion. As to the water contained in fodder and cspeciallv in the waterv foods It plays an important part in the i>roduction of milk, and this water which ^neatly incites the .secretion of the milk and facilitates the digestion of f„od cannot, with regard to its effects, be compared to the water drunk bv the animals. This is a fact that .science has not yet suff-icienth- explained, but by which practical farmers are nevertheless not misled. f'i il - 36 - FEEDING, CALVING AND MILKING OF COWS Summer Feeding. — When a person has a jrood herd of milch cows and good bulls, he must feed them well in order to utilize and develop all their qualities. As we have already explained, the number of cows should be propor- tionate to the averaire crops obtained from the farm, so as to ni. Tliis , frequent. (1 of milk, laslures or ^ed l)v tlie on<^ uther pinl of oil :set of the lowed for ■ cows for s made in — 37 — the United States luive proved that by feeding cows in the stable exclusively with green fodder, from two to five times more milk could be obtained from an acre of land than if the same area had been in pasture. In this Province, grejii fohbr gives the best results to those who use it. Well regulated pasturage has a salutar\- effect on the cows' health because they are exposed to the air and can take exercise, and also because the grass on wliich they feed is the most natural and most wholesome food that can be given them. Pasturing greatly decreases their tendency to tuberculosis. In fact it is well known that cows' kept permanently stabled and at the same time highly fed, have great difficulty in escaping that dread disease which spares those that are pastured during the summer season. While at pasture, cows should have good water at their disposal. Foul water has an injurious effect on the qualit\- and preservation of milk as well as of the butter and cheese made from it. vSerions defects in the aroma and taste of butter and cheese are in many cases due to nothing else than the l)ad quality of the water given to the cows. During the hot weather of July and August, cows should always have a shelter. The heat of the sun's rays at that season has a ver\- injurious effect not only on tlie yield but also on the quality of the milk. Flies are also another cau.se of the decreased yield and bad quality of milk. In the case of the horn fly, the use of petroleum emulsion is recom- mended ; it .should be applied to the cows every third or fourth daw As a protection from heat and flies some farmers recommend that cows be put into the stable during tlie heat of the day and be given a feed of green fodder with grain and be allowed out only when the heat of the da\- has diminished and at night ; this is a good recommendation provided tlie stables are well ventilated and very clean. Everything that may contaminate the air breathed by the cows must be removed from the pastures and stal)les, for these bad odors ma\ affect the quality of their milk. - 38- Finally care inust be taken to divide tlie pastures and put tbe cows nccessu-ely nUo tbe various parts so divided off. in order to allow tbe " o^row again; otberwise tbe cows end by baviu,^ notbin. but weeds^a nd tins also affects tbe quality of tbeir ndlk. Tbe fact of not dividit e p ures bas also a disastrous effect on tbeir production and duration, o vben be grass is continually grazed by tbe cows it bas no time to regain its s rengtb ; tbe sun's rays, wbicb are very powerful at tbat time, werken it still more and in tbat condition tbe winter frosts soon kill it. Wbcncver fine teetb, sbould be driven over it to .spread tbe cow dung so tbat tbe ..rass may grow evenly, to prevent tbe development of flies in tbe cow-dn„cra„d dstribute tbe manure over tbe surface of tbe field. Tbe barrowi,;. a so tbe effect o airing tbe surface of tbe soil, of promoting veget;tio, of tbe grass and of destroying moss. It is also advisable ^o drive tbe mower over all tbe weeds left b>- tbe cows and prevent tbem from ripenino- and seeding, for, otberwLse, tbe field would be o^•er-run b>- tbem. =i With pastures so kept it will be necessar>- to have from i .<^ to ^ acres for feeding a cow during tbe summer, according to tbeir ricbness. ' Passing from winter to summer food and vncvrrsa—Wh^n cows pass from winter to summer food, many precautions must be taken. ^ r.tion of lia>- IS given to tbe cows in tbe stable before sending tbem to pastur'e wbere they are left only for a comparati -ely sbort time. Tben, from dav todav tbe number of lionrs at pa.sture is grac'ually increased and tbe quantitv of Inv is decreased until sucb time as t.iey are left entirelv at grass. \M,en tl/ev pass from summer to winter food, we must proceed gradually in inverse order. Wben a cow's food is changed too suddenly, she suffers fnmi it ami tbe quantity and quality of her milk are affected b>- it, This rule applies not oiil v to passing from winter to summer food and from summer to winter food but a so whenever the rations are changed. In all tbe.se cases, tbe cban^^es must always be effected gradually as bas just been stated. Winter food -Winter food is based on combined rations calculated -,s previoiKslv exp ained. Tbe model ration to be selected depends upon tbe iodder at one's disposal ; when once a rali.n is adopted, it is mo lifted as we bave 1 — 39 — said in accordance witli tlie ricliness in fibre, in liydrates of carbon, in albu- minoids and in fats of the various foods that enter into its composition and in such manner as to increase tlie cow's yield of i -ilk as much as possible. The basis of these rations is nearly always <>food ha)- supplemented b\- a mixture of watery foods (roots, ensilag^e) ; foods more or less concentrated (grain, meal, oil-cake) and fibrous foods (straw). Each cow is given the greatest possible weight of this ration. As cows are machines for transforming fodder into milk, the more they transform during the year, the better it will be. It must, however, not be imagined that the same ration will suit all the cows in a herd equally and at all times. It nuist be modified as much as possible according to the temperament of each animal, its state of health, the quantity of milk it gives and especially both before and after the time of calving. This is precisely the difficulty experienced by the farmer who must know his cows thoroughly, know the requirements of each of them, follow the state of their health and suit the rations to each one accord- ing to her needs and without increa.sing too much the cost of handling the fodder and other foods. But few generat rules can be laid down in connec- tion with this. A farmer who likes his calling, who likes his cows, can always find the many trifling means, the many precautions to be taken to derive the greatest benefit from his crops by transforming them into milk while maintaining each of his cows in the best of health. There are farmers who, with a certain kind of food and under certain circumstances, obtain wonderful results while their neighbors with the same food, the same general ration and under the .same circumstances, derive no profit. The former like and know their trade ; the latter have no taste for it, act without '■eflection and are not observing. With regard to the general organization of the under- taking, cows nnist be looked upon as transforming machines, but in the de- tails of practice this is no longer so, for they are delicate machines like all living beings ; the question of in.stinct, of nerves, of sensibility, of tempera- ment and a ho.st of other circuuLstances, as vet but little known .scientificallv come into play and must be taken into account to a ccMisiderable degree. M — 40 ~ fleneral remarks on the feedins of cows -He,. 1 rules wdl known to practical fanners ^OWS.-Heie, l.owever, are ,son,e too ^^tJ^:jZ';:;:zz ^^t""^ t' '-'■ ^^ ^"^>- '— of ti.e ,rain, n.ea, or ctiS T 171^;^ l' ''''''' '""'''^'^ '^^ proportion of water^. foods and decrea tha "f tl ' '"""" ""''''''' ^''^ Bran in anv case is a ^ood thin.. ^ r ^''■""' '"^^' ^"^ "^^-^^^^-e- increased. ' ^ "^ ' " '' ^""'"'^^ '^"^1 ^''^ proportion n.ay he q-n.i.y „f „„,ake should not be .1 „ , , .Ld " Hf" " ^"'"' "" should not he too fat All H,. f •* " ""'""""M a' the same time. A lost a. regard, tl,:;!..,,'-' ' t fa"*"" "r"""^"=^ ■""■ '"' - to t,.a,..„o.m them'selves ,mo far^'the rr;"d";!:ttort.:r""^-' cow are sweat, the appetite is good and reLn^aV ihel" "'°'''* f"' I""""' "'"' '""P'' '"' warm, the respiration «sv, the ;^^;":-;::f ^"'■''''- "^ "°™s sli,ht,y "i"f.' immediateh' after e-ch „' „, f ' , ' """""""'"""eKin- TltesearetheptineiplTs-it^f'tdtiiih.'"^ ^"" "' '""' '^ ="""^'- .0 Kive ntilk i„ spite of eJerythh'r '"* " """" ~"«""- The system of dryinjj off cows In milki„„ ,|,e,„ everv dp, . completely ,s not reeommended hy ail Rood fanners. ' "'"' '"'' Tlie cows should not receive rirh fr,r..i k, ^ . caK-insr, the richness of thdr foo" Im b " T'T, '°"'" ""'"'"■ '^f-' hro„.l,t hack to the normal co,,,ti.,^ o hf. i^e ^rT'' """' " " are givino- milk. ^^" ^"^ oilier cows that -r, are some — 41 — P.n.,sh or rub clown tl.e cows every day with a wisp of straw, but do uot 'curry theiu except fron. time to time and not oftener tlian twice a month This practice ot rubbing; down and cnrryiuK the cows is excellent for their health and favors the secretions of the skin, which it also frees from a mnltit.tde of bad ^rerms that may fall into the milk during milking and alter its qualitv by t]>eir consecutive development. The operation also prevents the skin diseases with which dirty cows are often attacked. A good, thoroughh- clean litter should be given to the cows, which will absorb all the liquid excrements of the stable, thus retarding their fermentation and the consequent creation of bad .smells. A good litter moreover pre^ eiits the cows from soiling tliein.selves and keeps them drv, which is e.s,sential to their Iicalth. The manure .should be removed everv dav, in the morning and evening trom the .stable and the liquid manure gutters carefullv cleaned out An excellent practice is to scatter in these gutters and behind the cows a .sulxstauce like peat which absorbs an>- bad odors that mav ari.se from the urine and l.ie dung. When straw is used as litter, it is preferable to chop it ■ a .-'.^^ Pure air i.s also as requisite in the .stables as iu the pa.stures and w "-" with this question uiore .specially iu the paragraph relatin sliall dea stables. g to The qualitN- of the water further plays a ^•ery important part as regards the quality ot tlie milk and its derivative products. Farmers should ne^•er give to tlien- cows any but first cla.ss water. Put a lump of rock .salt within reach of the cows, .so that thev may use U when they please. Salt is a stimulant to digestion ; it mas ]>e well .said to be essentia to the health of the animals. It is better to let them have it 111 he fonn of rock salt, which they can lick whenever the^• plea.se, than to add It to their feed. (.enerally speakmp, it is preferable to cut into fine slices all roots such as mangolds, swedrsh turnips, carrots and turnips. Some practical fanners recommend giving the hay without cutting it. Hut .straw should be cut and en given mixed with the .sliced roots and with meal, grain and oilcak. he uncrushed oilcake is u.sed, it is a good practice to dis.solve it in water and then to moisten with this water the cut straw, the sliced roots anc $1 I tti -i I r — 42 — portion of the cut hay. This mixture may be left to ferment durinjr twelve hours before feedinir it. It will acquire throu<:^h the fermentation a sli^^hlly alcoholic taste which will render it more appeti/.inj^- to the cow.s. Good farmers recommend the feeding first of a portion of the hay in the natural state and uncut in order to prevent the cows from ab.sorbin(»^ too eaj,rerly the mi.xture of chopped straw, sliced roots and cut hay, half of whicli is given to them as soon as they have consumed their hay. When this first part of the mixture has been eaten, if the cows have not water constantly at their disposal in the stable itself, they sliould be given to drink ; then the second part of the mixture first referred to should be fed to them and, to finish the meal, .some good uncut straw should be thrown into the manger, the nnconsumed surplus of which may be u.sed as litter. As regards the other kinds of rations, matters should always be .so arranged that the cows shall not too eagerly absorb the mo.st .succulent parts, by compelling them to begin their meal with good hay, generally speaking, and by mixing the grains or oil cake with straw or with some coarse food. All good farmers do not advi.se the cooking of the foods and especially of the hay, straw and roots on account of the labor and the expense occasioned b\- this operation which are not always suflficiently compen.sated by the advantages gained in the feeding. Fermentation is more recommended for the improv- ement of the foods. Cut hay or straw, nioistened with water, do not ferment ea.silv unless they are accompanied by other foods such as roots and bran, becau.se the carbo- hydrates, and especialh- the sugar, are essential to the production of fermenta- tion. A well made mixture of cut ha>- and straw moistened with water, whether sweetened or not, and of chopped mangolds, ferments ver\- easih- in twelve hours ; through the fermentation changes take place in the composition of the ha>' and straw which render them more digestible. In cold weather in winter, warm mashes i>roduce a very good effect. The cleanliness of the mangers and of all the implements u.sed in the preparation of the foods is an important matter, for all the spoiled foods, re- maining, for in.stance, at the bottom of the mangers, are absolutely hurtful to the health of the cows. — 43 — Never give to tlie cows inoiildy liay, ensilage that has l)ecoinc too sour, roots that are more or less spoiled, fermented oil cake or damaged grain : all these foods are injurious to the health of the cows as well as to the (iualit\- of the milk. For cows in calf, they ma\- jiroduce abortion and sometimes several abortions one after the other in the same stable. In winter, begin with the cabbages, turnips, ensilage or Swedes turnips which lose their qualities with age. Mangolds should be reserved for the end of the season, as these, on the contrary, improve in the cellar. The meals should be given at regular hours, twice a da\ , morniuf. and evening. Certain farmers advise giving the meal before milking so tl;at the cows may be quiet during ihat operation and \ield their milk better. This is the method generally followed. Others favor the plan of gi\ing the meal immediately after milking, so that digestion may not be disturbed. Hut a fact generally conceded is that, when ensilage is used, the cows should be milked before they are fed with it. !n fact, ensilage often diiTuses throughout the stable an odor which is easil\- taken up ))>• tlie milk. We shall revert to this subject under the head of milking. Effects of Good Feeding on the Milking Qualities of Cows.— W "len a good herd of dairy cows has been .secured, it must not be imagined that all that is necessary to further improve .such a herd is to have a good l)u!l and to practise selection. A herd fed and kept in hap-hazard fashion cannot improve itself, no matter what may be its reproductive qualities and the skill with which .selection is made. The animals raised must constantlv receive substantial nourishment, have sufficient exercise and breathe \m\x- air in order that all their organs, as well as the qualities which they inherit from their parents, may be suitably developed. There is in this a necessary gymnastics and this fact is admitted by the best farmers. It is one of the most important things as regards the improvement of the herds. Calving.— A cow carries her young about nine months and one week. ( )f 760 cows, whose period of gestation was observed b\- Lord Spencer, 600 calved between the 279th and the agist day. The average was about 2.S4 days. Bull calves are dropped a little later than heifer calves. When calving time approaches, the genital organs dilate and the i-lders — 14 — -.- " Xl^T'"'''''' ''"" ""■""' "^■^"'"^ =^ ^^='^' - ^-« ^^f-e the cal- >.- VMien thest- .si- \ <-iLi luai y sint^eon. r ,M !,r M m the mo^he/'^ct""^ 'f f ""'"'' ^'" ^^'^ ^^•""'^' ''^ ^^^^ ^^ -"- ti„,e with e niothe,. Care must be taken to see that the placenta or after birth is .rv e^,elled The cow n,ust not be allowed to eat it. When tii:!^ "ex; s o , ' r!' r'"' "'" "^■"■' "P"" '^ '-^ -^''^^'^^ ^-^t-" that will aid us expulsion J he placenta may be retained for several days ■ in that case b ood-po,sonn,, is to be feared and recourse must be had t in ct ns "to he ,e.utal organs, by means of a syringe, of carbolic acid diluted wiU w - Pi hould t '" ""'r'^'' "'"^ •^'' ^^^ ^^^^ ' '^y- ^^^-" ti.ne to time, a slight pn hou d be exer ed on the placenta to detach it gradually, takin,. care^ot to tear the o,,^.ans ot the cow by performing this operation too rougldy. After delivery, it is generally the habit to give the cow one or two warm n mas es, to winch cooked roots might be ad . ntageonsly added. Go d ; .: ' t ""';■ •" "■' '""^'^ """^ "'^^ '"'-'" ''■' '1'^ '-^t diet to use for some da>s after calvmg. Freshly calved cows should never be exposed to cold ^vnKls or ram until they have regained their strength. 'I'he first milk, known under the name of colos.rnm or l,eestings is not h for use before four or five days. It is very rich in albuminoids and is per J U Muted to the young calf and the best thing to be done is to let it have it Cows, in good condition, that is to say, not too poor nor too fat at tlie tune of del,ver^^ have in general no accident to fear from calvin .n ex-celleut health at that time. Cows which are too fat, are rather l.al)le o acculents :n calving. Defective presentation of the calf frequentlv ar,se.s fron, the fact that the cow has been badly or brutallv used bl- those who have liad her in charge or b\- doo-s. — 45 — After delivery, cows are often attacked hy ,„ilk fever. Main rcn.clies are laid down and nsed witi, more or less success to combat this .lis^ase Here is a new one which thus far has j^riven the best rcMilts • Bel I ., n„-t of water and let it co<.l down to a„. l.'. Then diss-.'ve i„ It 40 to 60 KM-an , of iodide of potassium and shake the liqnid so that the dissolution iiiav .,e complete. Inject a qnarter of this solution into .ach teU by means o an ordinary india ruhh.. svriu^.e provided with a canula of a form adapted to the teat, after luu in, placed the cow in a conif..rtahk- po,s.t.on, washed the nd.ler and the teats with warm water containing a little carbolic acid and wipe them well with .a soft, drv cloth. The iujection sv nnoe and teats must be perfectly clean tu avoid inflammation ofthe udder 1 wo or three hours after the injection, the udder ..auerallv becomes hard and H.ll, when a little milk is drawn off, but not all. After injecting the luhlcr .t IS recommeuded to f,nve the cow a pint of ca.stor oil i„ two c,uan. nf hot' beer provided that the animal be not in an in.sen.sible condition. I„ th. event of complete prostn cion, the animal must not b. forced to swallmv un th.no and the veterinary surgeon slinukl be called in. It is a .-ood thin'-, to offer to the cow, at frequent intervals, a little cold water to drink and when she gets on her feet again, to give her some food. Her calf should be left with her for five or six day.s, or, if not, a little milk should be drawn off fn,m her udder three or four times every tweut>-four hours. She should not be inlly milked until five or .six days later. Calving time.- It is still the general custom in the province to hue all the cows cahe in the spring. Maiiv object to take measures to spread the calvings over the whole counse of the year and chieflv in the fall be nu.e U IS impo.s.sible, they say, to make good butter with winter milk Thi. ^is"-, mistake : 1 a 1( If there be constantly in the herd newh- calved cows ; If the stables be well aired and kept very clean so that the cows breath only air that is pure and free from bad smells • If the cows receive wholesome and abundant food and have at their disposal good pure water. - 4^ - If l)()tli to thc'iii ami to their milk all the needful care he ^iveu, winter milk will certainly produce excellent hi-lter ; 1)>- the new processes of inakin- this is now i)()s.sihle and there is no doiiht that this l)ntter will find as i^uod prices as summer butter in the foreij:>n markets. 'Jliere is an advanta<>c in having- the cows calve in the autumn : 1. Hecaiise if the cows he i)roperly cared for, they can produce in winter an abundant flow of excellent milk ; 2. Because milk, accordinj^ to the probabilities, would sell dearer in winter than in summer, at least duriujr the first \ears ; 3. Because the keepinj; and transportation of perishable products like butter, skim-milk, etc., is easier in winter than in summer. Fire co.sts less than ice ; ii 4. Because the farmer can afford to devote more tim. to his cows in winter 5. Because autnm-calved cows will j,nve throuf,diout the whole winter a well su.stained flow of milk, as they have not to suffer, like in Jul\- and .Vuj^ust, from the heat and the flies and becau.se when their yield tends to fall off in the vSprinjr, it increa.ses when they are put on j^ra.ss ; ( si ; 6. Because Autumn-dropped calves make j^ood veal just as easilv as those of the vSprinj^r. it is therefore important that farmers should take the.se reasons more and more into consideration. Milk production and the Milking of Cows : — Milk is produced by the udders which are simply j^lands analogous to the - is jriveii 111 (lu^t. It an interval ire the hest er, scalded lit statues of kViscoiisiu : — 49 — nnniher of hours between the milkin^s has a jrrcat inflnence on the richness of the milk. I'acts wonld lead U. the coiiclnsion that the (jnalitv of the milk depends especially upon the feed ^rivcn to the cows five or six hours l)ef<.re Miilkin^:. Thns, when cows receive in the stai)le ^ood food from six o'clock in the morninjr to ei^ht in the evening, theeveniuK' milk is produced in excel- lent condition. While during' the uijrlit the cow.s, remaini.i- without food, may «:ivc a larger (piaiUity of milk on account of the lon^^ period of tim.' dunnu which the .secretion of the milk is not disturhe.l, the qualitv is rareh as }|ood. The quality also depends much on the animal's state of health, as well as on its a^e and the treatment it receives. With incteasinjr a^e, milk has a tendencN to become richer. When the health of the cow falls ofT in am resiiect, the quality of her milk is affected, as well as the (piantitv. If the cows are treated i,rutally or fretted, their milk mav become unfit for aiu use and so soon as the animal recovers its trauquillitv the milk resumes its or- dinary qualities. Normal milk is onlv yielded bv cows in j^roo.l health well fed and well treated. We have alreach- referred to the sariation in' the richness of the milk durinjj the period of lactation. Stables.— The main thiu« to be .secured in a stable, is a ^^ood mean temperature of about 6o^ pure air, free from bad smells, scrupulous clean- hness, the quietness of the cows and the convenience of the arranj^inents This last is certainly important and a jrood deal of attention is j;iven to it in this Province, but the former are much more so. S, WATl'K. NS.17 ill fat and asizes the 1 iK\er, as ts a most ally when •ate opera- gentleness. Temperature.-T.. maintain the temperature, the firs I'.inir to be done IS to erect good walls with felt paper between the thickne. of the boards. Wa Is rou^dily run up are not sufficient to maintain the temperature - f- of air to be supplied by ventilation for a same number of cows remains the same, whether the stable be large or small. This is an important principle which should not be for- srotten. It is estimated, in liugland, that 20,000 cubic feet of fre.sh air is needed per cow every hour. To admit this vclume of fresh air with a velocity of two miles to the hour, a velocity which would hardly be felt bv animals, allowance must be made for an opening of 300 square inches per cow! Another opening of equal size is required for the e.xit of the vitiated air 01" in albabout 4 square feet per cow. The success of the ventilation depends upon the distribution and diffusion of the entering air; the shape and the location of the inlets and outlets play an important role in that case. The force pushing the air inwards or outwards depends to a slight extent on the wind, but especiallv on the difference of temperature between the inside and the outside air and to effect ventilation it frequently suffices to remove the obstacles preventing motion. The air introduced into the stable should be pure : the inlets should therefore not open over manure piles or in dirty >ards, over other stables or over places where the air is contaminated. As far as possible, the fresh air should reach the animals in front so that they may benefit by it liefore it becomes mixed with the foul air and stal)les in which the cows are stationed head to head, with a pa.ssage Ijetween the two rows which they form, constitute a ver\- bad arrangement, because the — 52 — air which they exhale lingers i,i this passage, to wliich it is very difficult to st.pply fresh air regularly. The arrangement previously indicated, adopted tor one or two rows of cows, is preferable. A part of the entering air must be taken close to the surface of the ground, towards the heads of the animals, in order to sweep awax- the lower strata of foul air in the stable ; the openings should be manv' and small rather than few and large, so that the inrushing air mavbe distributed more uniformly. Another series of openings to admit the air shoTild be pierced in the upper part of the wall. The foul air, loaded with vapors, being warmer than the fresh air tends to rise towards the upper part of the stable. It mav therefore be removed either by good openings in the walls immediatelv under the ceilings whicli IS the best system, or b>- good shafts. All tliese openings should be -rated and covered with a sliding or hinged board to open or close them at" will. Suppose a stable holding two rows of cows, with their heads to the walls and a passage four feet wide at the head, along the walls, and one of five to si.x feet at the animals' tails between the two rows, which is the best arran- ement ; suppose that the stalls have a width of seven feet per two cows aifd that openings of 300 square inches for the admission of air are needed per cow ; then for two cows, 600 square inches will be required. Suppose that the admission of the air is effected b>- two rows of openings, one near the oronnd and the other six or seven feet above it ; if these openings be made f.'^iches high, they should be 300 -^ 6=50 inches long, or nearlv 6 feet per two cows that IS the say, that these openings would almost entirelv occupv the lenotli of the stable. • i . .-, To let out the foul air, good ventilating sliafts placed alcove the centre passage should be employed. But as in shafts the air circulates much more rapidly, their section must necessarilv be much smaller than that of the inlet openings. For a shaft 18 feet high, a section of at least 16 to 36 square inches per cow must be calculated. For 25 cows therefore, at least three square shafts of 12 to 18 inches on each side would be needed. If there be onlv one row of cows in the stable, it would be better to replace the shafts bv openings of 8 to 12 niches high pierced through the upper part of the wall behiiurthc cows along the six feet alley. All these figures are accepted in countries where the winters are not very severe. They are far from what is ordinarily practised in this province — 53 — where they ,na>- appear exaggerated, because the great volume of cold air adnmted might chill the stables too uiuch on some winter davs. If the stables, however, be constructed with good walls impervious to t'he heat and 1 these openmgs be provided with good shutters allowing the admission of the air to be regulated as well, we cannot see why thev should not be adopted even in this province with some slight modifications, for pure air is absolutelv essential to the health of the cows. We therefore strongK- invite the atten'- tion of farmers to this point. As severe cold greatly promotes ventilation, the openings to admit the air should be slightly reduced. Stables with two rows of cows are preferable in the colder parts of the province to those with a single row, which necessitate a longer buildin.. because a long structure becomes cold more easily than a wide one. Lighting.— Light is an important factor in the salubritv of the stables Direct light, and, in a lesser degree diffused light warm and dry the air' They set it in motion in the places where it is at rest and thus make the xentilation more complete. Light moreover kills a host of bad germs such as the germ of anthrax. True, it does not destroy the bacillus of tuberculosis but Its action nevertheless, combined with the renewal of the air, mav greatl v lessen its virulence. " ^^'*"> The want of light morever, is one of the causes of bad health and disease in cows, as well as in man. It is especially in the case of voung •r are necessarv. ' " animals that light a?!^ The best expo : x ' .r stables is facing the East and West on their longer sides. The window surface, should be one tenth of the stable floor surface For a stable of 25' X 5o' = i250 square feet, for instance, the window surface should be at least 125 square feet. If the windows weie 3' x 5', it will be seen that about 20 would be needed. These proportions ma^• perhaps appear excessive to main- farmers, but the>- are recommended bv good practical nfen • in .some parts of the province, they should be slightlv reduced. The windows should be provided with double sashes for winter use and with cheap shades ni the summer ; the windows should be so arranged that thev ma^ serx-e to ventilate the stable during that .season ' " Drainage.— The exterior drainage consists in discharging at a di« ^e rain water, which, if allowed to stand in the vicinity of the stable. all th would spread humidity and bad air into it istance — 54 — The aim of the interior drainage is to convey all the liquid excrements of the cows out of the buildings. For this purpose, the first condition is that the floor or the pavement must be perfectly water-tight, so that the liquid manure may not get and remain underneath it to spread bad odors in the stable. If there be a manure cellar under the stable, the tightness of the floor must also be secured in order to prevent the emanations of the manure from ascending and such a cellar should be provided with good ventilators. When a floor is used, it should be made of a double row of planks well tongued and grooved and with the joints broken. The first row of planks should be covered with a good coat of hot tar which should be put on grad- ually with the laying of the second row of planks so that the tar ma\ pen- etrate well into all the joints. A floor thus made will last for twenty years or thrice as long as an ordinary floor. It should be whitewashed above and if possible underneath, twice a year, which prolongs its duration. Karth makes the best and most economical of pavements, if it be suffic- iently hard, like heavy clay or gravel. An earthen pavement qnickl\- becomes solid enough to obviate the necessity of any repairs. But the .soil is not always suitable for a good pavement and recourse must then be had to an agglomerate or to cement. A good agglomerate consists in a mixture of sand and gravel with com- mon slaked lime ; the whole put in a pile and well mixed, then worked with the hoe once a day during several da>s. This mixture is spread over the soil which has been well levelled beforehand, when it hardens rapidh- and becomes very lasting. Coal ashes, moistened with water and added to the mixture, render it still more durable. vSawdust or cut straw produce the same effect. This mixture should be well stamped down. Ill m Hydraulic cement, in the proportion of one bai el to three barrels of fine sand and five or six of coarse gravel, is the best, especially if the mixture be saturated with hot tar. A pavement made out of these materials lasts ver\- long and is impervious to water and vermin. For this, the cement must lie mixed with three times its bulk of dry, clean sand, which is wetted so as to make a thin mortar, to which the gravel is then added. Not more is mixed at a time than can be sjDread in about a quarter of an hour, as it sets very quickie- li 1 recourse — 55 — and the pavement must be packed down very tightly as it is laid, witli a wooden pavior worked by liand. By using cobble stones, burying them well in the soil and by covering them with a good coat of one of the mortars just referred to, a very lasting pavement can be obtained. Earthen, stone or concrete pavements are not to be recommended in the colder sections of the province especially if the stable be somewhat large because the cold of the outer soil is conveyed to it b>- conductivity and itls necessary to use a thick litter to prevent tlie cows from suffering from the cold of the pavement. In that case wooden floors are preferable. The gutters should have a good slope towards their extremity, i to 2 inches. per 4 or 5 feet, so that the liquid manure may flow out ea.si']y into a water-tight pit. It sliould never be allowed to spread into the farm yard. To absorb the liquid manure, dry earth or peat should be used, filling with it the gutter behind the cows every time that the manure is removed. Fn tliat case, the gutter need not be more than 15 inches wide or 3 inches deep for the cows. A cow ejects annually an average of 1280 gallons of urine, or 3 y, gallons per day and, to absorb this urine about 20 lbs of dry earth or peat are required, which would necessitate 7280 lbs per year per cow. Enough dr\- earth or peat can alwa>-s be found on a farm. Any light and absorbent earth is suitable for the purpose, if it lie put under cover during the summer. A shed of 30' x 15', filled to a height of six feet, will contain 75 tons of dry earth. But, if allowance be made for the fact that the cows are on pasture during a part of the year and if there be straw to replace a portion of the earth, it will be seen that the quantity to be stored during the summer may be much less. The dry earth system is unich to be commended, because the earth thus employed absorbs all the foul odors of the stables and yields a much richer manure, which is also mucli easier to use. vSaw dust, dr;.- earth or peat ma>- be scattered behind the cows. In sum- mer, the pavement ma>- be sprinkled with water for the sake of coolness. Water-Supply.— The stables should be always supplied with the purest water possible, which is absolutely essential to the quality of the milk and tlie health of the cows. The best course to follow is to take the water as far as possible from sources that are remote and more ek-vutcd than the iumi 56 i( f^^^ buildings and to convey it into the stables through iron pipes of i ^'{ to i }4 inch. Wells should be always far away from the dung piles and the privies, by which they are more easily tainted than is generally imagnied. As far as possible, the arrangements to bring the water into the stable should be such as to place the water within reach of the cows. Site. — A preference should be given to elevated and any sites for the stables ; damp spots should be avoided. The subsoil of the stables should be carefully drained, if it be not naturally .so. The «oil is always impregnated with air and this air, often unhealtln- in damp places, is liable to ascend into the stables. Service. — The convenience of the service may be secured in many dif- ferent ways ; it is .somewhat a matter of taste, habit and circumstances. It is consequently impossible to here lay down general rules or to point out the arrangements suited to all cases. Disinfection of the Stables.— In the event of epidemic, the stables must be disinfected. The following are the principal rules for disinfection set l\)rth by Trumbower : 1. Remove the hay, straw and sweei)ings and burn them. 2. Remove the manure and bury it in a field, to which the animals liave no access. 3. Clean out the mangers, racks, stalls and all the woodwork with care ; wash them with hot water in which two ounces of carbolic acid per gallon have been dissolved. Preference for this purpose may be given to formaline at the rate of 2 to 3 ounces per gallon of water. 4. Whitewash all the inside of the stable, the floors, ceilings and walls with lime, in which one pound of chloride of lime to every four gallons of water has been dissolved. Slaked lime shor' ' ilso be used to whitewash the walls. This rule especially applies to the stalls and mangers. 5. All rotten woodwork should be removed, burned and replaced b\- new, 6. All J;he vessels, forks, shovels, brooms and other implements should bo washed and lime-washed. » — 57 — 7. All the f);utter.s and drains should be carefully flushed and disinfected with a solution of chloride of lime ; i lb to every 4 gallons of water. S. To disinfect the atmosphere, sulphur ma\ be burned or formaline vaporized. The use of chlorhydric acid is also recommended, especially in the case of t>p]ius, in lieu of carbolic acid. It should be dissolved in twenty times its weij>ht of water. The stables should be whitewashed with lime twice a \ear even when there are no epidemics. Calves. — From the economic standpoint calves are one of the indis- pensable by-products of the stable, which should be turned to the best account to reduce the cost price of the milk which is the principal product. They are raised cither to replace cows that have s be the l)est rule to follow from an economical point of view. Calvi's for Rnisiiii^. — Calves for raising are the basis of the improvement of the herds and the fanner should devote all his skill to their selection, especially then to properly feeding them and to developing the forms and qua- lities which these animals inherit from their parents and which are chiefly prized. A well selected and well fed lieifer should always make a better cow than lier dam, .so long as perfection has not been reached. It is in this way that the most famous herds have been formed. Selection and raising are the key to the improvement of the lierds. We necessarily presume that the farmer can alwa\s secure the .services of a first class thorough-bred bull. The basis of the food of calves for raising, during the first five or si.x niout hs, is fresh .skim milk, (iood skim milk suffices to give to a calf a strong frame and strong muscles. Too much fattv matter in the milk is not needful - 5« - for tliis. Tlie milk should be fed warm at a temperature of about So'' I'aren- heit or blood heat. Immediately after birth, the calf should be removed to a special stall far froui the uiother, whose milk is given to it unskiiumed and warmed during about four days twice a day. The hand should be dipped in the milk to Ije fed to it, the fingers raised towards the top beneath the surface, and thev should be given to it to suck. The calf thus quickly learns to drink alone. The night meal .should consist half of skimmed and half of fre.sh milk, the whole heated to 80° Fahrenlieit. Three quarts are sufficient for a meal for a culf of that age, if the animal drinks only twice a day; if it drinks thrice a day, two quarts will be enough. At the start, it must not be given too much to drink, as its organs are not \et fitted to digest a large quantity of milk. The quantity should be gradually increased, according to the appetite which it displays. At the end of the first month, they are able to take two meals a da> of four or five quarts each or three meals of three nuarts. The milk should be always given sweet and warm. If diarrhoea set in, no more than a quart of fresh unskimmed milk from the mother or from another cow should be given and this should be sufficient to cure it if no other food be given. This milk should be warmed to 90=" Fahrenheit. For diarrhoea in calves, a new remedy consists in dissolving 15 grains of salycilic acid in a quart of chamomile tea and making the calf swallow this decoction in four doses per day : one fourth of the quart at each dose. Diarrhoea frequently arises from a surfeit of food or from the use of milk that is more or less sour. The calf should be taught to lick a mixture of equal parts of fiuclv ground Indian corn, bran, wheat and flax seed meal. To begin with, a tea spoonful of this mixture is enough and the quantity should be increased progressively. When the animal is two mouths old, a tablespoonfnl of the same mixture may be given ; at three months, four ounces per dav ; at five months, eight ounces and at six months one pound. From three months for- ward, six quart.^. of milk may be given twice a daw After they are one month old, the calves may be put into a pasture of about a quarter of an acre enclosed with a moveable fence which mav lie _ 59 — displaced from time to time to ^nve tliem fresh pastiirajje. When two months ohl, tlie calves commence to drink a little water and some mnst therefore he placed within their reach. In winter, when they cannot be pnt on pastnre, they should, from the aj^e of one month, be fed ^ood new clover ha\ cut young, the quantity of which should be increased as the\- learn to eat. The quantity of food supplied to them should be carefully sujiervised- There is no danger in giving them too much hay. It is grain especiall\-, which, when eaten in excessive quantitv, may do them harm. However good may be the health and appetite of a young calf, it should never be given more food than it can d.ge.st on the pretence of making it grow more quickly. Calves easily acquire the bad habit of sucking each other's ears, when there are .several of them in the same stall. To prevent this bad habit, some farmers recommend that they .should be constantly kept tied, while others claim that it suffices to tie them during meals and for twent>- minutes there' after. When the heifers are six months old and have been weaned, the\- should be put with the other cows and treated in the same way. The special care they need should last between 9 and 12 months. The heifers should be well fed to properly develop their digestivive faculties. .\s a general rule, it is better to put a.side a heifer that is too nnich inclined to fatten. Calves for Slaughter. — Calves for slaughter should be treated like the others, but the skim milk may be replaced by boiled mixtures of different quantities of barle)-. oat.s, groimd flax-seed and bran, the whole diluted to the consistency of milk in a tea made of boiled ha\ . Ihit as the fattening of calves for slaughter is a good way to utilize the skim milk, recour.se should, as a general thing, be only had to these broths when skim milk is scarce or \eal commands a good price. With respect to the feeding of cows and calves, we reconnnend the (lair\ manual of Henry Stewart, (Xew-Vork Orange Jndd Company) from which we have derived most practical information. Manure. — The manure may be regarded and is in realit\ a residue of the production of milk. Manure possesses an important value, which should (■ fj" — 60 — Into! lunnTl\ !,' ''"'''''''' '""' ''"'"^^^> ""' ^''^''^ ^> P-^io., of the fo>- f--' '-'^-i" i" the air brej h d . V u it "n- "I'T "I' ^■^"'•^' '" ^^'^ """^- ^^ - ^he one hand the . >' cjnant.t ot food absorbed per animal be considered and on the other Us .ncrease ,n ue,,d.t and milk yield, il will be easilv nnder tood thn he f n . , ? n'a.ntenanc. of the fertilit>. of the soil from which If the inanure be a snb-prodnct of the dairv, it is none the less an essen Ua s„b-proc^ct which in returning to the soi^^lil, all the 1 red ceT -cos pnce of he nnlk ,n proportion to th. slighter loss it sustains in the succ su e nianipulations to which it is subjected. We camiot fulh- enter here into the question of manures ,s to do so won d go eyond the scope of this bulletu.. This question n,o e^v^ ^^ : exhaustively dealt with in most of the works on agriculture We desi merely to here direct the attention of the farmer once'more to he ii^port c" of his sub-product from the standpoint of the reduction of the cost pr ce ot the nnlk, and to lead hin. to bestow as much care as possible upon it Here, however, is a summary of the general facts developed bv experience and which never should be forgotten : experience The richness of manure varies with the richness of the food sriven to the r:;::' w Till '^ ""^^ "^^^ ^-^ -''^ ^'- ^^-p---- andtrd 1 0,'^ the co^^s, while it increases in proportion to the care taken to nrevent fZ loss of the fertilising elements which it contains. ^ ' It plays two rolesasregards the soil: i. The role of improvement bv ren dering heavy soils lighter and light soils heavier ; b^• facilitating tlepassa"" of the air, the development of light acids in the soil, and confeq. entl he transformation into assimilable elements of those which are no a e dv o of Ttir ^'"''^" 'r^''' -^^ ^^"^^^ "^y ^^- introduction nth soil' ot teitiliziug elements which it thus yields up to the subsequent crop in experience — 6r — m..re quicklv assi.nilahle form than that in which thev were foun.l hv the prcvions crups, from which they are derivcfi. Farmers shonUl make arrangements so as to lose nothing whatcNer of lie excrements, hqnid and solid, of their cows and prevent their too grea fermentation. K'<-'U Subject the manure to as few manipulations as possible, because considering its weight and bulk, these are alwa^•s burthensome „ nd their cost' IS not a ways recouped by the value of the impn.vcnK.nt in tin- .pialitv hi the book entitled "The Soil " by John Scott aiul J. C. Morton, all the latest and most desirable information on this head will be found. Here accordinc. to McConnell, is the smallest quantity of good bar.nard manure es.sential ne'^ acre to restore to the soil the fertilizing elements substracted from it b^ he tollowingdifterent crops : Wheat Harley ( )ats Meadow Hay Red clover lieans 5 5 5 K 12 lO tons Carrots Turnips Swedes Mangolds Potattjes Cabbages lo tons 15 " lo " 20 " lO " 25 " A cow of average weight kept in the stable all the time, produces about T'^J'u ,'"^'f ""'""'"'^ "^°"' ^''''" "^-^ ••'" '*^"'^1 "''''"'"•^■' accordin.. to P. W. Wool. According to Wilckens, a cow ejects from 15 to 20 tt,s cJ nrine per day ; other authors place the figures at 25 to 35 H's. But this depends <.u the size of the cows, their style of feeding and their state of health. Of course, when the cows are on pasture, a portion of their exciviuents return directly to the soil and the quantit> of manure collected from the stable IS proportionally diminished in according to the duration of the season I 'I pasturage. GENERAL REMARKS In this bulletin, we have considered the method of econoinicalh- a.u verting the crops into milk and we have shown with at attentive care the' anner should organize and pursue this branch of the . .r^• industrv, i„ onler to obtain satisfactory results. The cost price of milk is made up : I — 62 M .1 mm 1. of the cost price on the farm of the crops necessary to its production ; 2. Of the expense of handling these crops to prei)are them for the food of the cows ; 3. Of the cost of the labor for milking and attending to the cows ; 4. ( )f the expense s for interest, sinking fund and insurance for the capital rcpieseiit<.(l by the value of the cows, as well as that of the stable and of the iujplenieuts and machines used in the stable ; 5. ( )f tlie general exi)cnses of the stable ; 6. Deduct from tlie sum of all these expenses the value of the manure and I'h- calves. All that we have previously said goes sufficiently to show how much this cost ]>'ice may be affected by the farmer's negligence. The following is a ,-umniary of the chief mistakes most frequently committed under this head : 1. The number of LOWS is too great in proportion to the crops that can be looked for from the farm and, con.sequently, they are not sufficiently fed ; 2. The herd consumes a great deal of food per 100 Hisof ni'lk or, in other words, \ields a .small quantity of milk per ton of crops, o^ ;ng to the poor oi'.ality of the cows ; 3. The herd produces milk on]\- during a part of the year ; 4. Crops are badly chosen for milk production and rations badl\- combined •uid the\- fail to attain the degree of digestibility which they would have it l)elter composed ; 5. Had or imperfect milking of the cows ; 6. Cows are badly cared for, expo.sed in summer to the heat and the flies, in poor pastures, and in winter to the cold in an unhealthy, ill-ventilated, ill. lighted, damp and dirty stable ; 7. Mainire is badh- gathered and kept, washed by the rains and handled in too costly a fashion. .Vec-ording to the experiments made by vSir John B. Lawes, at Rothanis- ted, in Hngland, aton of milk (about 220 gallons) may be profitably producei; the manure ~63- to the acre oti a first class farm wiih vcr\ cow yieUlinjr annually Hon ^rallcns „f milk ma\- he kept on eve of such land. Kooil cows. Acc(.'.lin>> to Miis, a ry 3'.. acres ^A'ery farmer canm,t hope t.. obtain such a result iunnedialeh because (. this end h.s so,l and herd u.ust be in.proved, two things which can oulv' be .lone b> dcK^rees. Hut we note this production as beiuK' practically possible ui nuny cases and taru.o devotiuu their attention to the dairv 'industry shouhl keep these fi^Mires before their eyes and strive to realixe them whe^e' such realization is econoniicall>- possible. They should always aim hi.d.er than the object. ' '^ If ^ye contra.st with this the fact that many faru.s ,„ this proviuc. culti- yated wuh a new to the dairv indu.stry. .lo „..t produce more than 150 to 2CK. tt,s ot nnlk to the acre with cows yielding. .500 to 2cx,o Ibsof ,nilk. which IS lv made in this respect. (iAHRIHI. ni-XRV. uid handled