THE VALUE OF WATER FOR COWS.

Globe, Volume XXIII, Issue 2178, 17 February 1881, Page 4

THE VALUE OF WATER FOR COWS.

Gowa should have acceas to water at all times, especially oowa that give milk. They want to drink often and return to their feed. The best stable, and or.o in which stook do the boat, io one whore water is always running in through troughs before tho cattle. Thus, managed cows may be kept up to a full flow of milk either winter or anramer, and for this -reason, if the pasture foils from drouth, it may be supplanted with other feed, but a failure of water cannot be remedied. So in winter co wa that are only watered onoe a day, as many do who consider thomaelvea good farmers, shrink in their milk and it can novur be regained. The same rule will hold good in the stable; abundant feed may do supplied, but if the water supply fails, the profit will be nil. The necessity of plenty of pure water for •took is one of the first importance to breeders and feeders. It must not only bo in abundance, but it should be in such supply that stook may either take it at will, or if supplied at stated times it should be offered at least twice a day, and three timea will be better. No animal can thrive properly that has access to water but onoe a day. Every goad feeder knows this, and henoe in all large feeding establishments the greatest care ia taken to keep the supply ample and constant. Many farmers neglect this, and always to their oost. If water cannot be had near in any other way, wells should be dug, and tho water raised by wind or other power, as the case may be. Having plenty of water, see that the stock gat It as regularly as they feed. It will pay. Remember that animals should bo treated well in order to thrive properly. We are familiar with the troubles inoident to tho negleot of regularity in food and drink with the human body, and the conarquenoas are somewhat analogous for our cattle. Cleanliness in Milking.—Between tho cow and the butter maker there is a point which cannot be too carefully guarded—the way in which tho milk is drawn from the cow and handled bofora it reaches the milk rootn. A very largo part of the poor butter made results from tho milk being spoiled bafore it is even strained. If the cow be healthy, and has good food and pure water, there oan be no odor or taste to the milk in the udder at all objoctionable. Nor will thero be if the milk bo drawn from a well cleaned udder by a clean milker, in pure air, and kept away from all sources of taint. Let every butter maker who has any regard for the reputation of his or her produot insist upon every possible precaution being taken by the milker to keep the milk pure and clean. No really good butter oan bo ezpeoted if the milk ,be taken from an unclean bog, or bv a milker with dirty hands or clothing, or if the milking be done in a filthy or ill-ventilated stable, or the milk allowed to stand, even a short time, surrounded by impure air. It ia tho greatest miatake to suppose that if dirty or foreign matter gets into the milk careful straining will remedy the evil; the object may be re--moved but the taint remains. It must also be remembered that there ore invisible things •s sure to spoil milk as thoae we can see. There are now improve i implements which greatly proteot the milk, guarding against carelessness and acoidonts, but nothing will take the place of careful, cleanly milking.—Beport of Hampshire Oommitteo on Butter and Cheese.