Live Stock

Manawatu Herald, Volume XXVIII, Issue 3613, 28 December 1905, Page 4

Live Stock

;; . BUILDING A FIoGERY. smf * ; \i *tvro Plana Wbtck 1U ■ Be Extended v to Meet the ueo.alie - onto of Aar r Ordinary fT-iiierd, ' ■ * - Plan No. 1 provides a central feeding alley 6 feet wide, with pens 8 by 12 feel on either side, and requiring a building t feet wide. Beneath the alley is t L n evented trench 2 feet deep, into which ndhe urine drains from either aide, tiu HLd troughs being set up from the hoot Hfttlc to permit its passage. The iloo: alley is composed of by C feet, which are removec and put in fresh ab

thrown to prevent PPpuHSibitt soiling. The 16ft room may IJijlje -used lor storing feed or straw for ij\ bedding) aa occasion demands. A trapindoor in the loft floor directly over each apartment would afford a con- | : 'venient means of supplying litter at frequent intervals as needed. i Plan No. 2 provides an alley and feed- i room along one side of the building C ;

fleet wide. The pens are Bby 18 feet, | the building 22 feet wide. The Hear portion of the pens is doored with j laid aa in the former plan, and is , »ned lor the sleeping apartments. ; portion, designed as a lead- : manure, floor, is grouted or depressed, so as to al> are feeddoors, are entirely manure drawn be dictate.— ears fnOuih, fed on the will years to

~!..-ninq old cows.

They Should Ke Given ua Mach Pood

an They WJU Eat,

There is a widespread popular prejudice against cow beef, and we suspect that the doctors are very largely responsible for it. Yet we have so often eaten tender and sweet cow beef that our experience long ago taught us that its quality was much more dependent on the way it had been fattened tlian it was on the age of the cow. But i-t is nevertheless true, says American Cultivator, that it is more difficult to fad* ten an old cow, or an old animal of any! kind, than it is to fatten young animals. As the teeth begin to fail, the food is; not so well masticated as it used to be, and as a consequence digestion is retarded. The presence of undigested food in the stomach creates fever, and in this diseased condition not only does the animal fatten less rapidly, but what flesh it puts on is less tender and sweet than it should be. The common practice of fattening cows with corn, and milking them so long as they can be milked, helps to make poor beef. The water and fat that go Into the milk are both much needed in the beef to make it as good as it should be. A cow properly fattened should be given as much succulent food as she will eat, and at first be fed with bran or meal rather sparingly. If she is very thin in flesh her beef may be made,all the better, provided this condition does not show the impairment of her digestive organs. 'When a cow is fattened that when you begin feeding her is little more than skin and bones, with enough flesh to hold them together, it stands to reason that most of the flesh and fat you can put on her by three or four months good feeding will be new flesh and fat, and just as good as if put on a two-year-old heifer. The bodily system is being constantly changed by the small veins which run through the jflesh, and which are always carrying off Ktate matter, and replacing it with The, old saying used to be that body is wholly renewed every But scientists are now parts of it are renewed than this, as anyone healing of a cut and the germs it from it. > — Dnsinoss In Wblch. » Can. Engage, a distinct industry is one as much of real beneas any that can be is a business in which the farmer can encan join in a cooperaThe poor man with but renter and the widow small children to supone or more cows make advantageous disposition on the farm of the ordinary crops of the small farm or garden patch, receiving in return from the cows a perfect food for the family, and from the surplus, produce food articles of commercial value. Thus, while it is a business in which capital can be invested on a comparatively large scale, using costly machinery and employing highly skilled labor and great executive ability, it can also be, and to a very great extent is, one of small individual investment, but aggregating an enormous sum. And, differing from almost any other line of labor, the small dairy man or woman can, with intelligence and inexpensive, rndc appliances, produce an ai’ticle which will equal in quality that produced from the herds of 100 or more cows, or in cooperative creameries.—Western Plowman.

DEVICE FOR MILKING. If Applied to tlie Palls-It Will Secure Good Results. Slovenly milking is often to be accounted fox’ by tbe small size of the pail’s top. A good deal of the milk will persist in ' running down the outside. To make easier milking, have a top

TOP FOR MILK. CAN. made as shown in the cut. The flaring sides will catch the stream of milk and conduct It into the pail. It will be well to tie a piece of muslin over the bottom of this top piece, thus straining the milk as it goes into the pail. Let this flaring piece just fit into the top of the pail.—American Agriculturist.

Keep COwa at Their Best.

When a cow falls off in the flow of her milk she may, by judicious management, be brought back to her average quantity, but the time lost can never be recovered, and there will always, in such cases, be an additional cost for food that will not give a return for the outlay. The time to make the cow pay is when she is at her best, and it should be the aim to keep her there as long as it is possible to do so.—Dakota Field and Farm.

A Creditable Showing. A Chautauqua county (N. Y.) man has 13 cows which he claims produced 82,745 pounds of milk between April 12 and December 13, 1897. That is equal to 6,365 pounds of milk per cow during the eight months. This is probably about five times the weight of the cows. At the low price of 60 cents a hundred pounds for the milk the product of each cow was worth $38.19, showing a very fair profit on the cost of keeping the