The Farmer. Dairy Management.

Waikato Times, Volume XXIV, Issue 1970, 21 February 1885, Page 6 (Supplement)

The Farmer. Dairy Management.

Bt R.W.Emeksox Maclvor, F.T.C., F.C.S., &c, Lecturer on Technical College, Sydney.

Having dealt exhaustively in lait year's Annual with the chemistry of dairy fuming, the writer proposes to devote the present ai tide to & biicf description of certain important points in the general management of dairies, which, in his opinion, are not heeded by the generality of farmers. The milking qualities of ft cow, both as regards the quantity and quality of the milk, are influenced by the breed, the age, condition, the food, season of the year, and the general management. The characteristics vary very nueh, e\en in the same kinds of cows, but Youatt may be taken aa a safe guide in the seltction of a good beast — " She should have a long, thin head, with a brisk butplaoid eye, be thin and hollow in the neck, narrow in the breast and point of the shoulder, and altogether light iv the fore quarter, but wide in the loins, with httlo dew lap, and neither too full-fleshed along the rhme, nor showing on any part an indication to put on too much fat. Ttie udder should especially be large, round, and full, with the milk-veins protruding, yet thin-skinned, but not hanging loose or tending too far behind. The teats should also etand square, all pointing out at equal distances, find of the same size, and, although neither very large nor thick towards the udder, jet long and tapering to a point. A cow with a lar^e head, a high back-bone, a small udoer and teat", and drawn up in the belly, will, beyond all doubt, ba found a bad milker.'" It is well known that the best food for milch cows is good pp.sturc. The flavor of grass butter is always characterised by its richness and purity. The yield of milk may be main tamed, and sometimes increased, by the use of roots, clover, warm mashes, and other foods. To obtain milk of the richest quality, fodder containing little water should be used, snob n« oats and oaten hay, beans, bran, oilOftke, &o, JU is taken for granted that two years of age is soon enough for heifers to breed, and that they t»re sold or otherwise got rid of, after < they have produced the third calf. After the third calf the animal is in better condition for fattening than when older, though capablo of breeding until she ia twelve years old. Cows atter the second calf give milk of richer quality than with the first. In general management the dairyman will do well to give hia attention to the following points : — Clean, wholesome water, at convenient places, so that the cattle may not have long distances to travel in order to get it. The ponds of liquid manure, to which cows are sometime compelled to go for the purpose of elaking theii thirst, are evidences of very dirty dairying. Shelter from cold winds and rains, and from the sun, should be provided. Swampy pastures, besides being conducive to disease, have an injurious influence on the quality of the milk. Allowing the animals to " run dry " at the proper time, before calving, is sufficiently rewarded by the benefit to the constitution, the strength of the calf, and the abundant yield of milk afterwards obtained. Veterinarians strongly condemn the practice of hurrying the cattle at milking-time, on the score that it overheats the blood and bruises their udders It is recommended to sire a fair amount of exercise to cows which are •tall-fed, as otherwise they are apt to get sores on their backs and feet. In city dairies the stock is sometimes found to be in bad condition from the neglect shown by the owners in the matter of exercise. The grass of low and moist places, as has been already mentioned, yield inferior watery milk. Mangolds given in exoessivo quantity impart a peculiar pungent taste to milk, whilst turnips and cabbages sometimes render it offensive. Carrots and parsnips, however, add to the quality of the yield without injuring the flavor. Crushed oats or barley, given with other food, form excellent nourishment for stall-fed cows.