MANAGEMENT OF DAIRY CATTLE.

Gisborne Times, Volume VIII, Issue 702, 23 December 1902, Page 3

MANAGEMENT OF DAIRY CATTLE.

AN EXCELLENT ARTICLE.

A friend has kindly supplied us with a copy of an article on me management of dairy cattle, which wc have pleasure in reprinting for the information of those interested in dairying matters. The article is from the pen of Mr G. Bowman, of bouth Austra'li . lie writes : Having been all my days up to the present engaged in dairying, I thins i can claim to have gained a v a ried experience.

A herd of good dairy cows cannot he built up quickly ; it is a long and painstaking effort. Cows, like mosi, things, will improve under good management, hut where the management is had they will quickly deteriorate, hence the people who are careful in the selection of their animals (due attention being paid to strain, health, and disposition, the providing of an abundance of feed and water, regular milking-time, rapid and clean milking, kind and gentle treatment) will soon

make progress in establishing a good ar.d reliable dairy herd. A good dairy farmer will lie an enthusiast; he will take a delight in his work, a pride m having a nice class of cattle, and his ability to market produce of the highest order,., A good deal or the apparent dislike of cows, and the industry altogether looked upon as a drudgery by a great many, arises from the fact that they arc not, at one with their work. Lacking interest, they have allowed themselves to get behind in the industry in all its branches. In order to have a good class of cows, there must lie good management all along the line. The calves should receive tho very host attention, lor they arc to he the future cows. By using a pure-bred hull of a dairy type his ancestors having piovcd thenworth as milk-yieldcrs or butter-pro-ducers), a large percentage of the heifer calves can be safely kept, and will turn out well. Calves when dropped should lie placed in a sheltered place, and receive as much as they will drink ot their dam’is milk for a few days ; then for a few weeks separated or skim milk can be given with a pint or two of whole milk added. After that period, until weaning time at d oc 5 months old, they will do on sep mated milk alone. Care should bo taken that the milk is warm ; that is one advantage in having a separator. The milk can lie fed direct from flic machine ; all that is necessary being to remove the froth, else there would he inflation from wind. Each calf should be fed separately. The practice followed by some who empty all the milk into one vessel and let tne calves help themselves is an objection able one, for the reason that quick feeders get more than their share to the great detriment of the others. Calves should bo given plenty of mil's but not over-fed, but it would he better to err on this side than the other. We have reared scores of calves on the lines laid down here without any losses from disorders of stomach, which are frequent when meals and compounds are substituted for new and whole milk. A well-reared calf will have a bright look and animated appearance, suggestive of a well nourished body. An ill-fed calf will have a forlorn look and dejected appearance, indicating an impoverished condition. If calves- are early, and have the spring before them, nt the proper time they should be weaned gradually, am* will tlieu do for themselves, generally But in this fickle climate, conditions arc not always favorable for me growth of the young stock. In times of scarcity, feed should be provided,so that they will not become stunted,but lept in a growing condition. Late calves should have special attention, and lie provided witli feed of some kind until the autumn grass is sufficient Some owners are indifferent as to the condition of their v oung stout.. They arc weaned off, no matter wnai time of year, and allowed to take their chance, w tli the result that they soon liecomc ‘ pot bellied. Young stock reared like this receive a check which greatly handicaps then

future usefulness. , When the heifers come mto profit at from 2 to 3 years, they should receive . I T.. 1/1 PPu

the best, treatment. In order to ge„ them reconciled to their new comalions, it is a good plan to thun home for about, three weeks befo e calving and give them some feed. U is surprising how quickly .uhanu. made in this way will calm the easily disturbed, and the hreaking-m process will lie greatly simplified. borne breeds of b cows arc highly sousit.a, and will lie greatly disturbed by sign., of roughness or hardness in the owners ; hut, on the other hand, they w>U quickly respond to kindness and gcnlici c.ss. Y The late John Ruskm has written, " All creatures would yield in gentle service ii we gftvc them gentle" mastery.” This is true of the dairy cow A BUR coaxing and stroking works wonders, aim brings its reward ; but the only caress cows get from some people is from the end of a pitchfork or from the toe The process of milking should be done regularly as to time. Cows arc punctual animals, and like to be ie--1 loved of their milk at their accustomed time. The day should he as nearly divided as possible, and in order to do this, milking should he none first thing in the morning. This is important when the animal is m full Milking should bo done rapidly, aim smoothly. There are milkers and milkers. A good milker will have ms mind concentrated on Ins work, and no milk whatever will he left with lilt ■ cow. On the other hand, a slow or r listless milker will not nil toe ’ milk in a good many cases, and nc amount of after-stripping will get, it ’ simple because milker and cow haw I not been in harmony. A good miU.ci will get, a quart or more milk iron high-class cows than a careless milker { hence, in one case cows will improve I Whilst in .th<? other they will £o lut*

If a cow puts on flesh it is either of two things—the cow is inferior or the milker is not up to his work. Again, the process of milking should be cleanly. Before milking the udder should be well washed with water and dried The advantages of this are twofold, •Scientists tell us that butter is the most nutritious article of mod we have lienee the importance of having it of the choicest quality. Neglect at milking time is one reason why nutter is inferior. But, again, cleanliness adds to comfort of the cows jy removing dirt, &c., which often causes cracks and sores on the teats. Anyone who has accustomed himself to cleansing the udder before the operation of milking would revolt at milking in the primitive fashion. (To be continued.)