THE DAIRY COW.

Putaruru Press, Volume IV, Issue 146, 19 August 1926, Page 6

THE DAIRY COW.

METHODS OF FEEDING. Before and After Freshening. When a cow freshens her entire sys- j seems to give off such a sweet smelling j tion that centres in the udder. If the I cow is properly fed and cared for this | inflammation is soon removed, but care- j less feeding 1 and poor management at this period may be the forerunner of disaster. Many of the spoiled udders in evidence in dairy herds may be traced to inattention at this period. As soon as the cow freshens the teats should be tried to ascertain if each is in working order. Occasionally it may be found that an obstruction has developed and closed one of the teats. If attention is given immediately and the assistance of a skilful veterinarian secured little trouble will be experienced in saving the quarter, which if neglected is almost sure to be lost. Plethoric condition is conducive to additional udder inflammation, indicating that tas the dairy farmer improves his methods of feeding he must also improve his methods of management. However, because the cow has been properly fitted before freshening, it is unnecessary to feed her heavily immediately afterwards, and in such cases the inflammation is less dangerous and less conducive to permaneht udder trouble than would be the case if the cow were so poor that heavy feeding immediately following calving were necessary. It is wise to begin the third day after the calf is born to milk the cow as frequently as three times a day in order to rapidly relieve the inflammation. Careful rubbing, massaging and fomenting the udder with hot water will hasten the result of bringing it to normal and condition. For the welfare of the cow it is hot advisable to crowd her with heavy rations immediately after freshening. If the cow is expected to produce abundantly and persistently through tin entire period of lactation, it is well to bear in mind that parturition has weakened her and she should be brought to full feed and to the climax of her production slowly and gradually. The feeding prior to calving makes this possible and the purpose for which the ration should be balanced now is to so stimulate milk production that the surplus fat stored up by the cow will be [ gradually converted into milk and but--1 ter-fat. Van Pelt, in ” Feeding the 'Dairy Cow,” states that this requires a narrow ration, or one with a large percentage of protein in proportion to carbohydrates and fat. If winter conditions prevail the cow should be fed liberally of a leguminous hay and a succulent food. If it is summer and pastures arc available, she should be allowed to graze. She should be fed, in addition to this, 5 pounds of a concentrated ration, consisting of, or equivalent to, one part linseed meal, two parts ground oats and two parts bran. Oil meal is specified instead of heavy protein feeds, because it is less liable at this time to cause udder troubles, and, associated with oats and bran.

forms a ration that is very laxative,, easy to digest, bulky and psilatableMoreover, it is advisable to avoid fattening foods, such as maize meal, because these will tend to further fatten the cow rather than impel her to go to work in earnest making milk and but-ter-fat at the expense of the reserve, bodv-fat she stored up while dry and resting.

The same authority states that at this period it becomes evident that not. only has efficient preparation caused the cow to freshen in the pink of condition, but her condition is such that it is unnecessary to feed he_ heavily at the risk of ruining her digestive aj>paratus and her udder. And, ikeidentally,. it may well be said that more cows are low producers because they are not properly rested, fed and conditioned before freshening, and more cows are ruined by over-feeding during the first 30 days following freshening than by any other causes Cows th»at are property conditioned before calving will not give more milk and butter-fat, but. a great saving in feed will be experienced. In other word's, the feed given in conditioning the cow" will not be wasted. Far from it. In fact, it always proves to be a source of greater profit than if it were fed the cow at. any other period of the year. Instead of being made directly into milk and butter-fat it is fir«t made into body-fat for protecting the strength of the cow when she needs to be strong, and i& later converted into butter-fat—provid-ed the cow is rightly fed after freshen- ! iog-

Before proceeding further, the feeder should bear in mind that a cow will incrciase in production as largely by raising the ration I pound as she will if theration is raised 4 or 5 pounds at a timeWhen experience teaches him the truth of this assertion, he can readily see theadvisability of raising the ration often, by small amounts leather than by large amounts less often, for through this system he is able to secure a larger milk flow when the cow finally reaches the point where she is consuming all the? food she is able to handle. It is a good plan, therefore, to raise the ration the first few d<ays after she is on feed at the rate of only one half pound each alternate day. After she has gained in strength and is found to be milking largely, it is permissible and oftentimes advisable to raise the ration as much as one pound every other day for a while, but as the cow approaches the point where she is consuming a heavy ration, care demands that again the feeder satisfy himself with raising the ration only one-lialf pound each alternate day.