Half a ton of butter per cow per year by Van Pelt Hugh G

Author:Van Pelt, Hugh G
Language: eng
Format: epub, pdf
Tags: Dairying, Butter
Publisher: Philadelphia, Wilmer Atkinson Co.
Published: 1910-03-25T05:00:00+00:00

centrated feed: The alfalfa was run through a cutting machine, chopped into quarter-inch length and moistened with hot water and steam. In this way it was made even more palatable than bran. By feeding six pounds of it daih mixed with other feeds, splendid results were seemed. At the end of the test it was found that the cows thus fed had not only produced more butter-fat in the given time, but bad as a rule done it more economically. The beauty of feeding cut alfalfa or clover is that there is little danger of the cow becoming overfed, for the volume is so large that she will leave a portion of the food before gorging herself. Moistening the cut bay adds to its palatability, and causes the particles of grain to cling to it so as to form a palatable bulky and easily digested ration.

How to Keep the Cow at Her Maximum Output

After the cow has been brought to her highest level of production the problem is to keep her there. There is no profit in the cow that vields a big volume of milk for one month or even six months and then declines in her yield or goes dry. The cow that makes the most money for her owner is the one that is a steady worker the year 'round.

A cow is much more likely to keep fresh and busy at work if she is given a variety of food. Cows get tired of the "same old thing," just as we do. After one kind of feed has been fed for a long time she will eat it less greedily and heartily—she needs a change.- It's not wholly a case of like, but one of necessity as well. ' A great number of foodstuff's are more apt to contain the essential nutrients out of which milk and butterfat are manufactured by the cow.

There is no fixed rule to govern the varying of feed. It is an art which experience alone develops. The feeder must constantly study bis cows to learn just bow much feed and the kind of ration that will enable each cow to produce the most abundantly and profitablv. He must give her at all times just what she needs to keep up her strength, energy and milk output.

For instance, if the cow increases in flesh as the milking season progresses, she should be fed less strongly with corn, corn silage, timothy hay, corn stover, hominy meal or other food rich in carbohydrates and given a little more food that is rich in protein. If a cow gets too fat she becomes lazy and does not produce the quantity of'milk that she should from the food, consumed.

On the other hand, if she loses flesh, which cows usually do when crowded to the limit of their production, decrease the supply of such foods as alfalfa and clover hay, oil meal, ground oats, gluten feed, bran, Ajax Flakes, pea meal, cottonseed meal, beet pulp and other feeds

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