The gazette-times., May 07, 1914, HOME AND FARM MAGAZINE SECTION, Page 5, Image 13

HOME AND FARM MAGAZINE SECTION
5
Livestock and Dairy
Facta About Care of Farmeri Feeder and Aid to Greater Milk Production.
Here ii a mot informative article
on the feeding and ear of dairy
owe written by W. A. Barr. It
will be found well worth careful
eoniideration by all readers inter
ested in dairying.
By W. A. BABB
HEN we quale of a dairy cow 'a
W wo generally aay ration. The
proper ration is the one that is
reliihed (palatable), is plentiful, eon
taini succulence, and is cheap. The
cow does her work beet in the early
summer when the grass is best, for her
ration at this time is Nature's ration:
so the lesson we learn is that if the
best results are expected, the dairy
man must imitate nature as nearly as
possible, throughout the year.
As the summer advances and the pas
tores dry up, some green feed such as
eorn, alfalfa, roots, or silage, should be
fed to take the place of the tnecu
lenes which the grass has lost When
winter feeding begins, the ration will
bo made up of feeds from two classes;
the first class known as roughages,
men as clover, or vetch hay, eorn rod
der, straw, kale, and silage; the sec
ond class known as concentrates, such
as oats, eorn, barley, bran, shorts, oil
meal, etc. In all of the above named
feeds we find protein, carbohydrates,
and fat in larger or smaller amounts,
and when a ration is balanced for a
dairy cow, it is well to know what each
feed contains.
Balanced Batton,
By a balanced ration we mean one
that contains one part of protein to
five and one-half parts of carbohy-
d rates. If the ration has more than
this amount of protein it will as a rule
be found expensive. The protein in
the feed is used by the animal in the
making of milk, in the formation of
muscle, and in the growth of hair, horns
and hoofs. The carbohydrates and fats
eaca serve about the same purpose as
the other and are need to keep the body
warm, to furnish energy, and to make
the fat on the body and in the milk.
Table showing pounds of protein,
carbohydrates and fat in -100 lbs. of
different feeds:
Protein. Carbohydrates. Fat.
lbs. lb. lbi.
Alfalfa hay .10.5 40.S .
Clover bar T.S 8S.0 1.0
Vtob bar ....... 11. 40.7 1.6
Corn fodder 3.5 84.6 1.8
Straw (wheat)... .8 85.3 .8
Straw (oat) 1.8 8S.5 .8
Kal 1.0 4.T .8
Sties .....1.4 14.8 .T
Oatt 8.6 4. 4.8
Cora 7.8 66.8 4.8
Barter 8.4 66.8 1.6
Short 18. 45.7 4.6
Bran 42. 2.6
Oil Meal 81.6 85.7 8.4
An average size cow (1000 lbs.), giving
esch day 25 lbs. of milk testing 4 per
cent, would require about 2.5 lbs. of
protein, 14 lbs. of carbohydrates, and
.6 lbs. of fat The following suggest
ive rations win do or value when cal
culating a ration:
Vetch hay, 15 lbs. .
Corn silage, 85 lbs.
Bran, 3 lbs.
Oats, 5 lbs.
Clover hay, 15 lbs.
Kale, 25 to 40 lbs.
Shorts, 3 lbs.
Barley, 5 lbs.
Alfalfa hay, 20 lbs.
Mangels, 25 lbs.
Barley, 4 lbs.
Shorts, 2 lbs.
For cows smaller or larger than the
average these rations would have to
be varied. A good rule to follow in
feeding a dairy cow is to allow her
all the roughage such as hay, that she
cares for, and give her in addition one
pound of grain for every 3 or 4 lbs.
of milk which she produces. When w
feed a dairy cow it must be remem
bered that the cowflrst looks out for
her body, and that if the food supply is
not liberal she will not have any food
left from which to manufacture milk
after her body needs are cared for.
We are only cheating ourselves when
we expect to save by giving the cow
only one half of the feed she needs.
Proper Feed.
Properly to feed the cow, her feed
should be weighed, for all feeds do
not weigh the same. A gallon meas
ure of one kind of feed may weigh 3
pounds, while the same measure of an
other kind of feed will weigh 5 pounds.
If the cows stand in a row or rows in
the barn, the process of feeding can be
done easily and quickly by using some
sort oi reeding cart such as in Fie. 2.
This cart can be pushed along in front
oi the cows, and by a simple arrange'
ment for hanging the scales, the feed for
each cow can be weighed, and the feed
ing operation performed in a few min
utes.
One great fault with rations com
monly fed to dairy cows is that there
are no succulent feeds given, such as
silage, kale, turnips, mangels, sugar
oeets, or other green feeds. A succu
lent feed in the ration helps to keep
tne digestive organs in better condi
tion, increases the appetite of the ani
mal, and stimulates the milk flow. In
feeding a dairy herd, it must be remem
bered that every cow is a different in
dividual and that all cows cannot be
fed alike any more than can a group
of men or boys. The dairyman must
watch his herd and try to feed each
cow to the best advantage. Some cows
can have their rations increased and
will gain in their flow of milk, while
others will only lay on fat and the
extra feed is lost Of course a cow
sholud be kept in good working eon
dition but there is no advantage in
fattening the dairy cow while she is
giving milk.
Care of the Oow.
In feeding and milking strict regu
larity sholud be observed, for the cow
is a creature of habit If the feeding
or milking is delayed, the process of
milk manufacture is interrupted and
the flow lessened. The work should be
done in such a way that the cow will
get the greatest possible satisfaction
from the semi-daily events.
The frolics that the cow indulged in
when a calf almost cease when she be
comes a milk producer, the exercise she
gets in going to and from the pasture
being enough for her. Sunning the
cow, or causing her unnecessary ex
citement, should at all times be pre
vented. For the winter season, the cows
should have a sheltered place such as
a shed in which to exercise.
Cows giving milk need a large
amount of fresh, pure water each day,
because the milk itself contains a great
deal of water and large amounts are
used in digesting the feeds eaten. Cows
as a rule will drink from 60 to 80
pounds of water each day, while some
of the world's record cows have drunk
270 pounds in a day, as shown by ac
tual weight. The best supply of water
comes from a deep well or from a
spring. Ponds into which drainage
comes from various sources are not sat
isfactory, because of the dangers of
disease, and also because the cow, on
account of disrelish will not drink as
much as she should.
Care. When Dry.
Cows as a rule will consume quite
an amount of salt and should have
abount an ounce each day. It may be
fed with the feed, or rock salt ma jf.be
placed where the cow run naa it. n
her appetite calls for it. One experi
ment camea on at tne Wisconsin Ag
ricultural colleee where salt waa not
fed, showed that the cows soon began
10 lose ineir vitality, tneir hair be
came rough, and finally thev broke
down.
During the eight or ten weeks that
COWS BO drv. thflir tnnA nfcniiM
chiefly roughage. A daily allowance
oi. two pounas oi oran or oats or a
mixture of 2 parts each of bran and
oats, and one part of oil meal, makes
a proper feed for a cow near frAnbun.
ing.. Some roots, cabbage, pumpkins,
or tHjuanuea are aiso very good. Hough
age. SUCh as Straw and i.nrn afnllra la
not good at this particular time; for
sucn xeeos, together with cold water,
cold drafts, or lvini? nnt at niohl
damp or frozen ground, are the chief
. i . . . .
otiuaes oi caned uader or garget.
Just before freshening Mia m
should be kept in a comfortable box-
stau in wnicn there is no manger. The I
feed should be given in a box which
should be removed after the feed is
taken. The coarse feed may be put in
the corner, and no more should be given
than the cow will eat
The first feed for the eow after
freshening should be about half a pail
of whole or grounds oats, which has
been allowed to stand covered for half
an hour after pouring hot water over
the feed.
Diseases.
Indigestion is one of the most com
mon troubles with dairy cows; it is
caused by over-eating, spoiled feeds, or
too much dry roughage with no succu
lent feeds. The best treatment is, first
reduce the feed, then give 1 to 1
pounds of epsom salts. When you begin
to feed the cow again, feed gradually
and give such feeds as bran mashes or
oats soaked half an hour in warm
water.
Garget is inflammation of the udder;
it may be mild or severe. The causes
are generally exposure in bad weather,
heavy grain feeding, or bruises to the
udder. The grain should be reduced,
and the cow well protected. A physic
should be given, and an ounce of salt
peter should be given each day for two
or three days; moreover, the cow
should be mliked three or four times
daily. It will also help to massage the
udder, dissolving two tablespoonf uls of
gum camphor in a cup of melted lard,
and rubbing this viroronsly into the
surface of the udder.
Bloating comes from pasturing cows
on clover or alfalfa, as a rule, but may
occur from sudden change in feeds or
from eating frozen feeds. A great
amount of gas is formed in the paunch,
and if relief is not given, the animal
dies from suffocation due to pressure
on the lungs. In mild eases, driving
the cow may bring relief, but where
the bloat is very bad, it will be best
to stick the cow, using an instrument
called a trocar with sheath. In a spot
oetween the last rib and the hip bone,
out the skin about an inch, then thrust
in the trocar, leaving the sheath as long
as gas escapes.
The health of the dairy herd is of
vital importance. Neglect may cause
the ruin of the entire herd by disease.
The prime factors in keeping the herd
healthy are shelter, light, fresh air,
pure water, and clean food. Though
the owner does his best to protect the
herd, there will be some loss from ac
cident and disease. It is best to have
always at hand a milk fever outfit, a
trocar and sheath, a quart bottle for
drenching, and a clinical thermometer;
also about five pounds of epsom salts,
one gallon of linseed oil, carbolied vas
eline and some disinfectant such as ere
olin. In case of severe sickness, other
instruments and other medicines will
be needed, but at those times it will
be better to call a veterinarian to treat
the animal.
Saye your Money Save row Time
Save Yourself
0$
WANTED-FARM LAND
We have city property to exchange
for farm lands. Tell us what you have.
We will conisder livestock, with or
without land. Will exchance
land for eastern land or city property.
SWANK BROTHERS
611 Northwest Buildinff.
Main 4190. Portland. Oreo.
HIDES
FTJB8, WOOL, PELTS, EAO.
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Seattle, Waah.
Write for price list and ahiping tagi.
(Please mention this paper.)
I Want a Reoort
on produce conditiona in jour lection.
Write me and I will adviie YOU on markets.
FRANK TEMPLETOlSr
Produce Expert,
125 Front St., Portland, Oregon.
HighcstCashPricesPaid
for dressed meats, poultry, butter, eggs
and fruits. Potatoes and onions handled
in car lots. Prompt Returns.
Write us for our regular market let
ter.
BURNETT SON
General Produce Merchants.
143 Front Street, Portland, Oregon.
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