SPECIAL CONTRIBUTOR PROF. THOMAS SHAW Published by THE 5S. R. FEIL CO., M’f’g. Chemists, CLEVELAND, OHIO Class__d/ Book __- <2 Copright N°. COPYRIGHT DEPOSIT. i) i mK me fe 48 ney r oy) : ‘ ial “ eg Pig r 3 i bigeye cs a ibe ny i i “ a el LA Aaa Jos ata ‘ - aS, Hie in Min Fd { wR ed oy ee Wi ‘_ fo ae an an ae : - ty. 3 Vie ee fo, Mh sy iy 1 ’ uh y i r a up at ‘ >» 4 - ret y wey a Rien eT je os a hs Me Pr | oa ee ae A Py v ; ‘ ‘ , hee ie Ve le ae 2 r tii ; . i TRADE MARK SPECIAL CONTRIBUTOR PROF. THOMAS SHAW Published by THE S. R. FEIL CO., Mfg. Chemists CLEVELAND, OHIO. NEW BOOKS The Shs ANY +e RN ex\ . \\\\ \s a RU OR \ aes) 2) Sore Stockmen’s Library. Cattle Book, Illustrated — Price 50 cts. Sheep Book, Illustrated Price 50 cts. Swine Book, Illustrated Price S50 ets. Horse Book, Illustrated Price 50 cts. Each of these books has a valuable colored ana- tomical chart, as a supplement. Copyright, 1913, by THE S. R. REIL CO; Cleveland, O. x ©CLA3 47232 Ay PREFACE The success or failure of every stock farmer, dairyman or beef breeder, depends upon his selection of stock, and the kind of care and management he gives his animals. In this book we have attempted to set forth in a brief manner, the in- formation most essential to success. We have not at- tempted to present any new theories, but rather to present the old, tried and proved meth- ods, in a clear and practical manner, so that the most inex- perienced can understand and follow them. If you find portions of this book very elementary, please remember it is because we have tried to avoid technical instruction, and to present the subject in such a way that an inexperienced boy can fully understand. In treating disease we have recommended generous use of ‘‘Sal-Vet’’? because we know from our own experience and the experience of the well-informed farmers, stock raisers, and experiment stations, that ‘“Sal-Vet’’? is the greatest known preventive of certain ills which result in stock losses. Our sole desire in compiling this book is that it may be the means of increasing the profits of the stock farm- er, dairyman and breeder. If the reader is able to find in these pages a few hints and helps that will assist him along the road to success, we shall feel amply rewarded for our time and trouble. SIDNEY R. FEIL, Pres., The S. R. Feil Co., Cleveland, Ohio. Q4NjS@yq 0} SMO) JY} SUIALIG © Seanlaraoaen Cattle Their Breeding, Feeding and Management. (Pases 5 to 56 Inclusive) By PROF. THOS. SHAW. |THE cattle industry will always dominate among the live stock ina Str tesmot athe United States. ‘This follows from the necessity that will always exist for furnishing meat and milk, for the use of the rapidly increasing mil- lions that will populate this country. No other class of live stock can serve this combined purpose as it is served by cattle. ‘The importance, therefore, of knowing how to breed, feed and manage this class of stock in the best way, cannot be easily over-estimated. Breeding Cattle. Cattle are of three classes inthe United States, viz. those kept mainly or exclusively for furnishing beef, those kept mainly or exclusively for furnishing milk, and those kept for the combined purpose of furnishing meat. and, milk, “Cattle of the first class should be grown chiefly on range and rug- Prof. Thos. Shaw Page Five SAL-VET CATTLE BOOK ged pastures, but when high class baby beef is wanted, they may be kept on the arable farm. Cattle of the second class are grown and maintained on the arable farm, and the same is true of dual purpose cattle, that is of cattle of the third class. Miulk for the dairy should not be sought from those of the first class. Meat should not be sought from those of the second class while yet profitable in the dairy, except from calves that are vealed, or from progeny sired by a male of the first class, when the calves are not to be reared for dairy uses. Much of the meat grown on the arable farm should come from cattle of the third class and also much of the milk that 1s wanted for sale, or for the manu- facturing of dairy products. Principles that Govern in Breeding:— The principles which govern the breeding of these three classes of cattle are essentially the same. They have regard- (1) to pedi- gree, (2) to form, and (3) to selection. Pedigree recognizes the fact that the more purely bred the animals are and the longer the period that they have been so bred, the more certain will be the transmission. Be- cause of this, pure bred males only should Page Six BREEDING, FEEDING AND MANAGEMENT Typical Dairy Cows eswsed. whatsoever the character.of the females may be. The form should approxi- mate as Closely as possible to that recognized asmine ‘standard for each particular class. Selection should reject for breeding all ani- mals that do not approximate closely to the standard form. Breeding Pure Breds:—Pure breds can only be bred from sire and dam of the same breed when both are registered, or are eligi- ble to registry. Both sire and dam should possess good form, and if possible, both should come from ancestry that in the near- Page Seven SAL-VET CATTLE BOOK est generations have shown high excellence in meeting the requirements for which they are kept. ‘This is especially important in regard to the male, because of the influence which he exerts on so many of the progeny. When a good male has shown himself to be prepotent, he should be kept in the herd as long as he is useful in the same. Prepo- tency means the ability to stamp on the pro- geny individual characteristics. Marked prepotency is rare rather than frequent. Those who breed pure breds, should be possessed of business tact as well as of skill in breeding, if they are to succeed. Breeding Grades:—The great mass of the live stock kept upon the farms of this coun- try, through all time, will be grades, because of the greater skill called for and expense entailed when breeding pure breds, hence the great importance of knowing how to do this in best form. When breeding grades, the blood elements of the females is not un- important, but blood much mixed 1s no ob- jection, if the form is reasonably good. In fact, the more mixed the blood in the female, the greater relatively will be the improve- ment from using a pure bred sire. Good individuals only of the progeny should be Page Eight BREEDING, FEEDING AND MANAGEMENT saved for future breeding. ‘The successive males used, should all come from the same breed. I say four generations of such breed- ing for beef animals, and five for milk, the animals resulting should be as good individ- ually as the average of the breed from which the sires have been chosen. ‘They may be even more rugged because of the blending of alien blood element. ‘This will follow though the foundation females have been very common in kind. ‘This kind of breed- ingis frequently spoken of as up-grading. If any change of breed is made when choosing sires, transmission pertaining to the line of grading previously followed, will be propor- tionately weakened, and the more frequently that such change is made, the more uncer- tain will the result be. Breeding Cross Breds:—When animals of fhe pure breeds are mated, or even when wery high: erades of these. are mated, the progeny are known as crossbreds. It is sel- dom advisable to breed pure breds thus. For breeding uses, they are usually more valuable than even the progeny becomes, and there is more or less of a tendency to deterioration in succeeding generations. Page Nine ““Of Compact Build and Short in Limb” Selecting Beef Cattle:—When selecting cattle for beef, the animals chosen should have the following characteristics of form: (1) ‘They should be of compact build and short in limb. (2) The back should be level, broad in all parts and well covered with soft flesh when the animal is in condition. (3) The fore-quarter should be wide, full and deep. (4) ‘The hind quarter should be long and broad, and should come well down in flank and twist. Page ‘l'en SELECTING THE BREED Evidences of Good Milking Capacity (S) The hide should be soft and readily moveable, especially over the ribs. (6) The head and neck should incline to short, the eye being calm, and the entire body should be smooth and free from prominences. Selecting Dairy Cattle:—When selecting cattle for the dairy, the aim should be to Page leven SAL-VET CATTLE BOOK choose animals with the following character- istics: (1) Much capacity in the barrel to pro- vide large storage for the food consumed. (2) A general outline more or less re- quired, as seen in a head and neck, inclining to fine sharp withers, a well defined spinal column, hght thighs and hmbs fine, rather than coarse. (3) Evidences of good milking capacity as shown in a large and evenly quartered udder coming well up behind and glandular or spongy in its quality when empty, also in long and tortuous milk veins going into the body, through large openings. (4) Considerable width through the low- er part of the chest, as a guaranty of rug- gedness. | (5) A nice handling, pliable skin. Selecting Cattle of the Dual Types:— When selecting cattle of the dual type, look for the following: (1) Development that 1s something of a mean between extreme beef and extreme dairy form. (2) Good capacity of body with ribs a little open space, rather than close. (3) A head and neck inclining to fine; Page Twelve BREEDING, FEEDING AND MANAGEMENT withers medium, back level and medium wide, and hips straight on the side and rear, rather than incurved. (4) Good large development of udder and milk veins. (5) A pliable skin of medium thickness and covered with soft hair. With all these classes of cattle, those of large size for the breed or grade are to be preferred. The Breeds of Cattle:—The beef breeds of cattle in America at the present time are the Shorthorn, the Hereford, the Aberdeen Angus, and the Galloway. The Shorthorns are the largest of these breeds, and they are well adapted to stall feeding. “The Herefords are excellent grazers. The Aberdeen Angus furnish high quality meat. The Galloways are well adapted to roughing it in cold climates, and their hides make fine robes, ‘The high grades of these are possessed of similar characteristics. “The dairy breeds are the Holsteins, the Ayrshire, the Guernsey and the Jersey. ‘The Holsteins are a large breed, and they are specially noted for the large amount of milk which they give, but it contains less butter fat than the milk of the other breeds named. The Ayrshires breed furnish milk well adapted to mak- ing cheese or butter. “The Guernseys and the Jerseys give only a medium quantity of milk but it is exceeding rich in butter fat. “The Dutch Belted Cattle with a white band or belt around the body are much like the Holstein in other respects. “They are not numerous in this country, and the same is true of the other dairy breeds, the Kerry and the French Canadian. The dual breeds are the Brown Swiss, the milking Shorthorn and the Red Poll, “The Brown Swiss are fre- quently classed as a dairy breed. “The great bulk of the dual types of cattle are found among grades, rather than among the pure breeds. Page Thirteen SAL-VET CATTLE BOOK A Prize Winning Brown Swiss Cow DUAL BREEDS Brown Swiss The Brown Swiss, as their name indicates, are natives . of Switzerland. Bred in a rugged, mountainous envir- onment, they are extremely hardy and adapted to rough pasturing, “They are coarse of build, yet give a good flow of milk with a fair percentage of butter fat. This combination of beef and dairy types, makes them popular among that class of breeders who desire a general utility animal. ‘“[hey are of generous build, of dark brown to chestnut brown color. Horns are short and waxy with black tip, black nose and tongue, white thighs. The cows at maturity often weigh 1600 pounds and the bulls 2000 pounds. Page Fourteen DUAL BREEDS A Champion Red Poll Bull Red Polls The Red Poll cattle are of English origin. The present type is a combination of the Norfolk and Suf- folk Polled. They are hardy and well adapted to severe cold and exposure; for this reason they are finding in- Greasing.. favor im .sthel northern “and western’ states. They are of medium size, compactly built and give a good flow of milk, fairly rich. Forty to fifty pounds per day is a fair average. A good Red Poll cow will easily give 6,000 pounds of 4 percent milk a year. Vhcey are well developed in beefing qualitics, being especicl!y well covered in parts which produce the hiche:t quality meat. Page Fifteen DAIRY BREEDS A Fine Specimen of Holstein Bull DAIRY BREEDS Holsteins The Holstein-Friesians are extreme milk producers. The milking capacity of the Holstein is estimated to be three times that of smaller cows. “They are profitable dairy cows, essentially healthy and easily handled. Hol- stein cows have taken worlds’ records for milk, butter and cheese. As their name indicates, they are of German or Dutch origin. “The name is a compromise, inasmuch as the breed is a union of several different families. “he build and size is very nearly uniform. “The most noted feature of the body, is the large rounded barrel indicating digestive capacity. Udders are very large and extend well forward. “The color is white and black. VPage Sixteen SAL-VET CATTLE BOOK **Gentle in Disposition But Always Alert” Ayrshire The Ayrshire is a native of Scotland, county of Ayr. The rugged conditions under which the breed was de- veloped, produced a type calculated to make the best possible use of their feed, and thrive under the severe exposure. Many admirers say they will produce more milk for the amount of food consumed, than any other breed. ‘Their milk is said to be perfect food for infants and invalids. “Uhey are gentle in disposition yet notice- ably alert. “he skin is soft and loose and covered with thick, soft, woolly hair. Color is red, brown or white or a combination of these. Page Seventeen SAL-VET CATTLE BOOK A Prize Winning Guernsey Cow Guernsey ‘The origin of the Guernsey cattle was on the Island of Guernsey, one of the channel group. “Uhe Guernsey is one of the most popular breeds, because of its heavy yield of milk and its richness in butter fat. The chief characteristic of the Guernsey is her economical produc- tion of the highest natural-colored milk, cream and but- ter. While no attention has been given to markings, their long protection has developed a distinct type. The coat is usually fawn with white markings, overlaying a skin of rich orange. “They have clean cut, lean faces, wide nostrils and bright eyes with a gentle, quiet expres- sion. “he abdomen is large and deep, showing great di- gestive and productive capacity. Udder is of large size and capacity. “he teats are of good size and well placed. Average weight of mature cow 900 to 1000 pounds. Page Eighteen DAIRY BREEDS A Typical Pure Bred Jersey Cow Jersey The native home of the Jersey cattle is the Island of Jersey, one of the Channel islands off the coast of France. No breed stands higher in the favor of American dairy- man. ‘They give the most milk for their size and weight, and produce a pound of butter fat or a pound of milk solids, at the least costinfeed. Dairy products made from Jersey milk are unsurpassed in quality and _ flavor. Their milk is very rich and especially adapted to butter making. ‘Chey are a beautiful type of dairy cow, distinguished by their deer like heads, deep narrow fore-quarters, large bodies and fawn color. Mildness and gentleness characterize the disposition of this breed, Page Nineteen SAL-VET CATTLE BOOK A Pretty Group of the Dutch Belted Breed Dutch Belted The Dutch Belted cattle are a Holland breed and are designated as ‘‘belted’’ because of the wide, white band which encircles the body. With the exception of this encircling band of white, the cattle are black. “They are strictly a dairy breed, being heavy milk producers. The cows range from 800 to 1200 pounds in weight, while the bulls range from 1800 to 2200 pounds. ‘The characteristics of the Dutch Belted cattle are, long head, broad between the eyes, horns long in proportion to their size, fine thin neck, short legs, wide hips, white band around body, large well developed udder, quiet dis- position. “They are bred only to a limited extent in this country. Page Twenty BEEF BREEDS A Champion Short Horn Bull Shorthorn The Shorthorn was imported into the United States from England and Scotland. “They were formerly called Durhams and are unexcelled as a beef breed. “The Shorthorn is a development of three types; the Bates, the Booths, and the Cruickshanks. ‘The characteris- tics of the Bates are clean lines, finely shaped heads and broad level backs. “The Booth characteristics are shown by the girth, lengthy quarters and deep flesh. “The Cruickshanks carried low, broad and deep forms and were stock of quick maturity. The modern Shorthorn is a combination of all these characteristics, which make them the favorite among beef producers, but they have also been bred up to a good milk producing standard. ‘The predominating colors are red, white and roan. Page Twenty-one SAL-VET CATTLE BOOK A Champion Hereford Cow Herefords The Herefords are so called from their point of origin, Herefordshire, England. “hey are superior for beef purposes and are also good, but not deep milkers. “They are better producers of cheese than of butter. The cows average about 1300 pounds in weight. “They are a picturesque breed with their white faces, chest, legs, under body, end of tail and strip on top of neck. “The rest of the body is red. “They are low set and broad with heavy forequarters, deep chest and level, wide back. Herefords are characteristically thrifty and good grazers. In the best specimens of the breed the coat is thick and mossy, which is indicative of thrift. Page Twenty-two BEEF BREEDS ii... et ee A Prize Winning Angus Aberdeen Angus The Aberdeen Angus is a native of Scotland,—a hardy, black, hornless breed. While not so large as some beef breeds, they are profitable keepers. “Their frames are covered smoothly and evenly at all points with deep mellow flesh. ‘The type is favorable to the production of the highest quality beef in the greatest quantity. Their hide is pliable and covered with fine black hair, and properly tanned, makes excellent carriage robes. The Angus has strong shoulders, deep circular ribs; hips moderately far apart and well covered. Page Twenty-three SAL-VET CATTLE BOOK A Champion Galloway Bull Galloway The Galloway breed derives its name from its native district in Scotland. ‘Their coat is black with a tinge of brown. ‘hey are especially adapted to cold climates and exposed countries. Galloway hides are covered with a soft, wavy, thick coat of hair, with a mossy under- coat, and are exceedingly valuable for heavy coats and robes. “Chey are smaller than some of the beef breeds and do not mature as early, but are being rapidly im- proved. ‘Lhe type is thick, symmetrical, built close to the ground and have short wide heads, without horns. Page Twenty-four BEEF BREEDS Devon irewVevon is of English origin... Uhey are not so heavy as the Shorthorns and Here- fonds, but are larger than» the Ayrshires, Jerseys, or Holsteins. The milk is said to be particularly good food, especially adapt- ed to infants. Under proper management Devon cows produce 15 to 25 pounds of but- tcrsper week... Lhe esi is ‘greatly. prized fonts nieh quality. ~ he characteristics of the Devon are a moderately long head with broad forehead, ears thin, long graceful up- turned horns, medium length neck, straight levels back, “hind quarters deep, thick and square, Color, red. Feeding Cattle. Fundamental Principles:— There are cer- tain fundamental principles which obtain in the successful feeding and raising of cattle, which cannot be ignored. ‘These relate: (1) to. the source from which the foods are obtained; (2) sto the character of the foods fed, and (3) to the manner of feeding them. Page Twenty-five SAL-VET CATTLE BOOK The source of foods:—On the arable farm the grower of live stock should aim to grow all the food that he needs on his own farm. This should be his aim, first, because he can usually grow it more cheaply on the arable farm than he can buy it; second, because he can grow it in combinations that are desired; and third, Secause he may thus command the quality of the source. But there may be instances where buying a part of the food is not only desirable, butcommendable, espec- ally when bought in the form of grain, to supplement what is grown. ‘The cost of transporting roughage usually places it be- yond the reach of the farmer, who must ob- tain food by purchase. Adaptation in foods:—Adaptation in the foods fed is of great moment. Certain foods have highest adaptation, for being fed to cat- tle at.certain ages:. During the periodya calfhood, the animals should be fed rough- age, fine in character and of high quality. Between that period and the usual time for fattening, they would be suitable for calves or cows in milk. During the _ fattening period, it will usually pay well to feed grain, except 1n some instances, when the animals Page Twenty-six FEEDING are being grazed on plentiful supplies of succulent grass. When cows are in milk, they must be supplied with more or less of succulent food, if maximum production is to be insured. Quality in Foods:— The quality in the foods fed is greatly important. In fodders, coarse- ness and woodiness are undesirable. Over- curing detracts much from their palatability. Sour fodders, as corn and the sorghums, de- teriorate quickly with age. ‘To insure the highest palatability in fodders, they should be cut at an early stage of maturity, and cured so that much of the natural color is main- tained. Grains also ditfer much in quality. They are usually superior as the weight in- creases. Grains that are musty or mouldy should not be fed to cattle. Feeding Foods in Balance:— [he foods fed should be in balance, which means that the protein foods should bear a certain propor- tion to the carbo-hydrate foods. ‘The rela- tive proportions in these will vary with ad- vance in age, and with the end sought in feeding the food, as when feeding for beef onfor milk. Protein foods produce flesh, growth and milk, toa much greater extent Page Twenty-seven SAL-VET CATTLE BOOK than they produce fat and heat, hence they should be fed in largest quantity to animals that are growing or furnishing milk. Carbo- hydrate foods should be thus fed to animals that are being fattened, orthat are much ex- posed to cold. Skim milk and all legumi- nous plants are rich in protein. ‘Cornm, the sorghums and timothy are rich in carbo- hydrates. In proportion as these foods are fed not in balance, that is, notin due propor- tion, there will be waste in feeding them. The proportions of each to feed may be ascertained, at least approximately, from tables that may be found in books and bulle- tins in feeding. There should be a due relation also be- tween the proportions of the roughage and the bulky products fed. In young animals this is necessary to secure proper distension in the digestive organs; until the fattening or the milk producing period has been reached, the proportionate amount of the roughage may continually increase. Insome instances, roughage only may be needed between the milk period with calves, and the period when fattening or milk giving begins. In such instances the roughage should be of high Page Twenty-eight FEEDING quality. With animals that are fattened or producing milk, the larger the proportion of the roughage fed that will secure a given end, the less costly will be the ration, as roughage is usually cheaper than grains. But a certain amount of grain should be fed in such instances to insure maximum results, as the animals can not consume enough of roughage in these instances, except when they are being grazed on pastures rich, abundant, and more or less succulent. Growth without Cessation:—It is highly important that animals should be kept grow- ing with reasonable haste, until they are ma- tured. There should be no stand still periods in development short of maturity. Should development beseriously arrested, the ca- pacity for future development is lowered. The earlier the period at which such devel- opment is arrested, the more completely that it is arrested, the less complete will be the subsequent development. If, therefore, development is seriously arrested in calfhood, the animal will never develop subsequently as 1t would have developed, had such a period of arrested growth not come to it. The cost of development is also thereby Page Twenty-nine SAL-VET CATTLE BOOK increased, because of the longer period called for, in which to reach maturity. The food of maintenance of course varies with the age of the animal, but in growing cattle, it is ap- proximately 50 per cent. .It is very evident therefore, that the cost of producing an ant- mal, will increase with increase in the time called for in reaching maturity. It is also apparent that during periods of partial or com- plete stagnation, the food of maintenance is all lost for the time being. Should the animal lose in weight, the loss will be further increased, and in proportion to the amount of the flesh that has been lost. The mistake so frequently made of allowing growing ani- mals to lose weight in the winter season, will be apparent from what has been said. Increase in Gains with Age:— With increase in age, the cost of producing meat from cat- tle continually increases. ‘This follows from that law of growth, which makes it more rap- id, the nearer the birth period is approach- ed. Good feeding will secure not less than 2 pounds of increase per day, during the first year. During the second year, similarly good feeding will not usually produce more than 1'2 pounds of increase per day. Dur- Page Thirty FEEDING ing the third year, the increase will be not more probably than 1% pounds per day. When the animal is matured, no further in- crease is made in weight, notwithstanding the large consumption of food called for. These results are the outcome, first, of the greater activity of the digestive organsas the birth period is approached, and consequent- ly the more perfect way in which the food catemus.utilized,.and second, ‘of the oreater tax on the food of maintenance. It is very evident thercione,. that the prower of beef, atleast on’ the arable farm; should: aim to quickly grow animals intended for beef, and to market them at an age not exceeding three years. In many instances they are sold between the ages of 18and 24 months. Such meat is known as baby beef. Where a large area of rough and broken pastures is present, it may be more profitable to allow the ani- mals to attain a greater age before market- ing them. Marketing when Ripe:—When animals are fattened, it is important that they shall be put upon the market when ripe. They are ripe when they cease to make profitable in- crease. This can readily be determined by Page Thirty-one SAL-VET CATTLE BOOK A Bunch of Prize-winning Steers at the Chicago Yards the weight scale. They are ripe when the covering of flesh is good overall the body and when it becomes firm under pressure of the hand. When this condition has been reached, and the gains in weight have in a great measure ceased, the loss from longer keeping the animal will rapidly accumulate, as it will consume practically as much food, as when at an earlier period, it was making much increase. Page Vhirty-two The Management of Cattle | HE management of cattle includes (el a the following: San (ii he feeding-and’ care of calves: (20 ihe tceding and care of young (jPemenecdine and caresof cattle that ane peing fattened. (el neteeding and: care-of cows in milk, These will be discussed separately. Feeding and Care of Calves.— When rear- ing: Calves, the feeding and care: are much influenced by the object for which they are feared... In Some respects ‘these are the same. In other respects they differ widely. When Calves Should Come.— Whether Calmessare to be-reared for beef or for the dairy, it is preferable to have them come in the autumn. This is especially true of calves that are reared by hand. When calves are to be vealed, it is not very material when they come. Calves may come more profitably in the late autumn, for the following reasons:— (= ihey may-be cared for more com- pletely because of the greater leisure which the farmer has at that season. ‘This will be of special advantage to hand fed calves. Page Thirty-three SAL-VET CATTLE BOOK (2) The time for weaning them is pro- pitious. ‘This will take place in the spring, that is at a season when the grass is becom- ing plentiful, so that the weaning should give them no setback. (3) ‘They graze much better the first summer, than do young calves. They are better able to resist the influence of heat and the annoyance from flies, and they can glean and thrive on coarser grass. (4) They pass through the winter that comes after the weaning, better than spring calves. They are stronger and older and can, therefore, withstand the cold better, and they may also be made to consume a larger proportion of coarser foods than would be suitable for spring calves. (S) ‘They may be made into baby beef at an opportune age. If marketed in the spring, they may be sold at 18 months. If marketed in the fall, they will be sold at 24 months and with greater advantage, all things considered, than spring calves sold at similar ages. (6) The cows will be dry at a more op- portune season of the year, than if the calves came in the spring. ‘That season is the au- tumn, when the food is dry. Page Thirty-four BEEF CALVES A Fine Group of “Beef’? Calves—Herefords (7) Dairy cows will milk more profitably for the season, first, that they freshen when dairy products are raising. 1 price,; and second, that the milk flow is more easily maintained, since the cows are on fresh grass during the latter part of the lactation period. Calves Reared for Beefs:—Calves for beef are sometimes reared on their dams during the milk period. In some instances they only remain with their dams for two or three days, and then confined and only allowed to take milk from the dam three times a day at a the first, twice later and probably only once Page Thirty-five SAL-VET CATTLE BOOK toward the time of weaning. The latter method is considered the better, as it makes it easily possible to supplement the milk furnished by the dams, and also for other reasons. Usually the calves are weaned at the age of about 6 months. In some in- stances the first calf is weaned at about four months and a second calf is put upon the dam and allowed to suck for asimilar period. One hindrance to the success of this system is found in the difficulty in getting suitable calves. Calves reared by hand for beef, are fre- quently of the dual type. They are given skim milk instead of new, save for a short time at first, the cream from the milk pro- duced, being devoted to other uses. When thus reared, they should be allowed to take their first meal from the dam and it will be all the better for them if they can stay with her for a day or two, so that they may take milk at will. The digestion will then be started properly. “They may then be taken quite away from the dam. If allowed to go without milk until they are hungry, they may be readily made to take milk from a pail or other vessel. ‘They should be given new milk for say Page Thirty-six BEEF CALVES two weeks and fed not seldomer than three Gimmes a day, taking care not to give: them enough at any one time to derange the diges- tion. About two quarts should be ample for one teed. At the end of two weeks the changeto skim milk may begin. It is made by gradually withholding the new milk and substituting in its place, blood warm skim milk in ever increasing quantities, until only skim milk is given. ‘The process of change should cover about two weeks. Separator skim milk is preferred, chiefly because it may be fed warm and without artificial heat- ing. At the end of a month, two feeds per day should suffice, and it should never be fed to the extent of producing an unduly lax condition of the bowels. The feeding of milk may be closed at the end of 3 or 4 months, but may be continued longer, if de- sired. Good skim milk will produce nearly as much growth as new milk, but will furn- ish fat making material. ‘To insure a good condition of flesh, some oil meal or ground linseed should be added to the milk, begin- ning with a small tablespoonful at first or even less, and increasing as the calves can take it without disturbance to the digestion. As soon as the calves will take meal, they Page Thirty-seven SAL-VET CATTLE BOOK should be given bran and ground oats, or bran and some other ground meal. It may be constantly before them, but the box or vessel should be cleaned quite frequently. They may be allowed to take meal thus until they are five months old, after which the amount fed should be restricted, lest the food given should be unduly costly. They should also be given nice clean well cured fodder from the time that they will take it, and as much as they will eat of it. Close attention should be given to the feeding. Among the attentions of much importance are the following:— (1) Where many calves are fed simul- taneously, have them take their milk from clean pans in stanchions, and when they have taken it, throw a handful of meal into each pail to remove from them, for the time at least, that propensity which they have to suck one another. (2) Keep an ample supply of pure water accessible to them from the time that they are 2 to 4 weeks old. In hot weather this 1s greatly important. (3) Give them clean comfortable and airy quarters in winter, and furnish them with ample shade in summer. Page Thirty-eight DAIRY CALVES (4) Provide for them succulent pastures including such plants as clover, good blue grass, and dwarf essex rape. (5) ikcep them ima good condition of flesh all the while, but don’t allow them to become overfat. Calves Reared for the Dairy:—Calves in- tended to make cows for the dairy, should always be reared by hand. The method of feeding and caring for them is just the same as that outlined above when feeding and caring for calves intended for beef, with the differences now stated. These are:— (1) It is not necessary in the case of good strong calves, to continue feeding the whole milk for a longer period than one week, before beginning the change to skim milk. (2) It is not desirable to feed as much ground lindseed meal to dairy calves, lest they should become overfat. (3) For asimilar reason they should not be given grain food so rich as that given to beef calves. “They should, however, be kept growing right along and in good flesh; whole oats, make an excellent grain ration for this class of calves. Calves for Veal:—Calves for veal may be sold at any age that the law will allow, and onward until the age of Page Thirty-Nine SAL-VET CATTLE BOOK several months. When sold atan age under say 6 weeks, the veal would have to be made substantially from new milk. When sold atan age beyond the time mentioned, skim milk and meal may become important factors in feeding. In such instances the feeding would be the same as that outlined for the feeding of calves for beef, withthe difference that the meal fed should be stronger. Corn meal with some bran, is excellent for such feeding. Of such food, the calves should be given as much as they can stand from the first. The aim is to keep them hich fleshed. Keep the Beef Cattle Growing Continuously Page Forty The Feeding and Care of Young Cattle Ws Ay are grown for the following uses: aks (1) ‘To furnish baby beef. (2) ‘To furnish beef at a more ma- fire-acge, and (3) ‘To furnish stock suitable for use in the dairy. ‘These will now be discussed. Cattle Grown for Baby Beef:---Cattle in- tended for baby beef, should be kept grow- ing from birth until they are put upon the market, without cessation in growth for a single day. They should be kept in good condition all the while never losing what is termed the “‘calf flesh’? which means that nice soft plump condition which character- izes the well fed calf. The grain ration given to the calves dur- ing the milk period, should be continued, but with certain modifications until they are heady torthe market. Phe sonly season when such feeding may not be necessary, is while the pastures are abundant, palatable and succulent. When the calves come in the late autumn and are turned onto good pas- turein the spring, the grain ration may be re- ive ree the calf period, young cattle Page Forty-one SAL-VET CATTLE BOOK duced or even withheld for a few months, but it should be given again, if withheld for a time, as soon as the grass becomesdry. It should be materially increased the following winter, especially if the calves are to be sold in the spring at the age of 18 months. With animals thus grown, the finishing period need not last more than say three months. Before the finishing period, it will seldom be necessary to feed more than 3 to 5 pounds of meal daily, and during the finishing period, not more than 6 to 8 pounds, provided the fodder fed, is suitable in kind. During the growing period, the grain may consist of wheat, bran, oats, and corn or barley, equal parts. During the finishing period, from ¥% to 73 of the grain ration should consist of corn, barley, speltzorrye. The grain should be ground. If the animals are to be carried to the age of 24 months, the grain ration should be moderate during the winter, with- held for a part of the summer, and renewed heavily again in the autumn. The Fodder Fed at all Times should be of good quality. That from the legumes, as clover, alfalfa, peas and vetches is best, but fodder from corn or sorghum or the non- saccharine sorghums is good. Corn ensil- Page Forty-two FEEDING AND CARE OF YOUNG CATTLE pee The Fat Kind—A Typical Angus Steer age is good for the feeding in winter as a part of the ration, and it furnishes cheap food. Field roots are also most excellent for developing growth in young animals. The finished animals should weigh about 1000 pounds at 18 months, and 1250 to 1300 pounds at 24 months. When Grown for More Mature Beef: When young cattle are grown for being fattened at the age of say 3 to 3% years, they too, should be kept growing in good form all the while. They should not be allowed to become thin and lean at any time. When on pasture, it will seldom be necessary to give them grain. Page Forty-three SAL-VET CATTLE BOOK Should the pasture become dry and scarce toward the approach of autum, it should be supplemented by feeding some such food as corn fodder or sorghum. In winter it doubtless pays in most instances, to feed3 or 4 pounds of ground grain daily, especially if straw or corn stover forms a part of the ra- tion. Such coarse fodders may be fed, but never to the extent of making the animals lose flesh. A fairly liberal supply of field roots will render unnecessary the feeding of grain, even though the fodder should con- sist of straw and corn stover. Ensilage will also prove quite helpful. When Grown for the Dairy:--- When young cattle are being grown for the dairy, they should be treated much like the animals re- ferred to above, but at no time should much grain be given to them, and at no time should they be in very high flesh, lest the system should form the habit more or less, of turning the food into fat rather than growth. On the other hand, they should not be al- lowed at any time to become lean, lest ulti- mate possible development should not be reached. If meal is fed, to any very considerable extent, it should not be made up of such carbonaceous foods as corn or rye. During the winter, field roots are excellent, for this class of stock. Page Forty-four The Feeding and Care of Cat- tle While Fattening 2B |HE feeding and care of cattle while jm | being finished, isusually done by one )_]) of three methods. (LaF inishime ony orass. (ia, Pinishine in’ thesstall, and (3) Finishing in a shed or grove. These will be considered separately. Finishing on’ Grass:---When finished on range grasses, cattle can only .be given that degree of finish that the grasses will furnish. When finished on arable pastures, these may be supplemented by soiling food or grain or by both, as occasion may require. When finished on arable pastures, so as tobe turned off in the early summer months, it is neces- sary that they shall be given a few pounds of meal each day in the winter preceding, and that this shall be continued while they are on grass. When finished on grass in the autumn, meal is’ not absolutely necessary while the grass is at its best, but meal or grain in some form, will aid much in giving them. -a. more complete finish. There is no better form in which this can be given than ite sform.ot corm ini the, bundle, and oe Page Forty-five SAL-VET CATTLE BOOK strewn from day to day, on some clean part Ol tne pastume, Finishing in the Stall:---The finishing of cattle in the stall is usually done in the win- ter season, and it covers from 3 to 6 months of continuous feeding. Two or three weeks are called for at first in leading them up to full feeding, that 1s, preparing them for tak- ing all the food that they can consume prof- itably. The meal should have not Jess than 50 per cent of bran in it, the other part be- ing composed of some heavier kind of grain, as corn, speltz, barley, or rye, fed im the ground form. Not more than 3 to 4 pounds should be fed daily at the first, the amount being gradually increased until that quant- ity is reached, which is not to be exceeded. This amount should seldom go beyond say 12 pounds a day for an animal weighing 1000 to 1200 pounds. ‘The proportion of the carbonaceous meal as corn, should in- crease until it forms two-thirds, if not three- fourths, of the whole meal portion, the other parts being wheat, bran or ground oats; preferably the former. For 4 to 6 weeks toward the close of the finishing, the meal ration will be improved by adding to it daily, one to two pounds of oilcake. Page Forty-six FEEDING AND CARE OF CATTLE Wihie-fodder fed may consist of alfalfa, clover hay or clover and other hay, mixed, and fed in two feeds, the meal being also fed in two feeds. Some feeders feed three times daily, but in such feeding there is probably no advantage. Hay from the grasses only, is not so good as from the clovers. Good corn ensilage may be profitably fed to the amount of 20 to 30 pounds per day. Animals thus fed, should be allowed some exercise on mild days fora short timein a sheltered yard. The increase during the finishing period should run from 1% to 2 pounds per day. Finishing in a Shed or Grove:---In the comparatively dry climates of the west, fin- ishing ina shed or grove or in some other sheltered place, isthe method most common- ly adopted, when the cattle are fed in the winter season. Whenso fed they should be dehorned, lest they should injure one anoth- Cia) hey should~ be. protected ‘from ‘the wind and should have a good, dry bed to lie on. ‘The drycharacter of the weather makes wenamccane quite. practicable. Phe. gains made are quite as good as those obtained from cattle tied in the stall, and they are ob- tained without calling for nearly so much labor. The food may be the same in kind Page Forty-seven SAL-VET CATTLE BOOK In Dry Climates Groves Make Splendid Vinishixz Places tor Beef Cattle as that mentioned above, as suitable for cat- tle tied in the stall. When thus finished, the cattle are fre- quently fed on shock corn, supplemented with shelled corn and asmall quantity of hay. When fed shelled corn only, as the grain portion, from 20 to 25 pounds are oftentimes fed daily. Swine are allowed to gather the corn found in the droppings. While thus engaged they too are be- ing fattened. Such feed was quite profitable years ago when corn was very cheap. It is much less profitable now because of the high price of corn. “he animals should be well supplied with water and should have access to some form of salt at all times Page Forty-eight The Feeding and Care of Cows When in Milk HE feeding and care of cows when in milk will be considered: (1) - The age when they should come inte milk. Peeding and care in summer. Feeding and care in winter. (he duration of the rest period, and (5) duration of the productive period. Age When Cows Should Begin to Milk:--- The common practice 1s to bring heifers into milk, when they are about 24 months old, with a view to develop in them the milk giving habit at an early age. Such early milk giving however, has been found ad- verse to large growth in the cows, hence many dairymen do not bring their heifers into milk untul they are 30 months old. Feeding and Care in Summer:---In summer the chief requisites for dairy cows are plentiful supplies of succulent food, ample shade and a goodly supply of pure water. So long as the pastures are plentiful and succu- lent, no other food is wanted, although a small quantity of meal may be fed without loss and possibly with benefit, even when Page Forty-nine SAL-VET CATTLE BOOK pastures are plentiful. As soon as the past- ures become dry or insufhcient in quantity, supplemental soiling food should be fed. Cows cannot milk freely without food being plentiful, and unless a portion of it 1s succu- lent. This food may consist of alfalfa, peas and oats, or peas and vetches grown togeth- er, millet, corn and sorghum. ‘These are cut and fed daily and they should be fed in liberal supply. Corn ensilage makes an ex- cellent green food, and it may be fed more conveniently than soiling food that is cut from day to day. Shade may be furnished by trees in the pastures or near them, but the shade furn- ished by darkened sheds or stables is super- ior, especially when flies are plentiful. Run- ning streams in the pastures, or copious springs, are ideal for furnishing water. Next to these are wells from which the water 1s drawn up by wind power. Cows should not be allowed to drink stagnant water from ponds or pools when possible to avoid it, as such water is much liable to taint the milk. Feeding and Care in Winter:--- When cows freshen in the fall, it 1s especially important that they shall be given such treatment as will result in free milk giving. ‘This means Page Fifty FEEDING AND CARE OF COWS =" é BR? i aed ‘ s Running Streams are Ideal for Furnishing Water. that they will be properly protected, prop- erly fed and properly milked. The protection or shelter for cows should be enough to keep them warm and dry. Where the winters are cold, this is usually best furnished in a stable with proper light and ventilation, but in some instances, they ane =Kkept in a shed, without ‘being tied. When kept in stalls in stables, the plan 1s good which allows them to take exercise during a part of each day in a well lighted shed. The same may, or may not, be furn- Page Fifty-one SAL-VET CATTLE BOOK ished with fodder, fed in racks. This is a convenient place for giving them access to water, which may be taken froma tank. In the absence of such a place for taking exer- cise, they may take the same in a sheltered yard, but only on fine days and for an hour or two at.a time. The fodder fed in winter, should be rich in protein, and fed as far as it may be prac- ticable to secure such forage. Alfalfa and clover furnish excellent protein fodder. The same is true of pea and oat, or vetch and oat hay. When such hay can be fed, good in quality, the meal called for is much less than when other fodder, low in protein is fed, such as native or timothy hay, millet or corn fodder. ‘The aim should be to furn- ish succulence in the form of ensilage or mangels. From 30 to 40 pounds of ensilage may be fed daily, or 25 to 30 pounds of mangels. Either of these classes of foods will add much to the flow of the milk. Meal should be freely fed, if the milk pro- duction is to be maximum. With protein foods, such meal as ground corn, barley, rye or speltz, may furnish the bulk of the meal portion. When other fodders are fed, half Page Fifty-two FEEDING AND CARE IN WINTER the meal portion should be composed of wheat bran or wheat bran and shorts, com- bined. The plan is good which mixes the meal with cut fodder of some kind, when feeding it. In many instances the ensilage fobcsted. is putcinto the-teed box and the meal is thrown onto the same. The mixing is done by the cows when consuming the enciasc: | Ihe amount to be fed will vary with certain conditions, as the nature of the fodder, and the amountof milk whichthe cow is producing. It is common now to feed one pound of meal daily,for each three to four pounds of milk furnished by the cow. A cow giving 24 pounds of milk daily, would therefore need 8 pounds of meal, the fodder being of average composition. Cows should be milked with great regu- larity. Variation in this respect, will tend to lessen the production of milk. A record of the milk given, should be kept at the time of each milking. The milk should be tested say, three times in each month, to ascertain the amount of butter fat which it contains. In this way may be ascertained the produc- tion of each cow. The information thus obtained, makes it possible for the owner to Page Fifty-three SAL-VET CATTLE BOOK improve the production from his herd, by discarding the cows that are not good pro- ducers. Duration of the Rest Period:---]n some in- stances cows are kept in milk for a term of years, without allowing them to go dry. The plan is not to be commended, as it taxes too much the stamina of the cow and is adverse to desirable stamina in the progeny. The rest period, that is the period during which the cow should go dry between the periods of lactation, should be not less than 6 weeks; usually this period may best occur in the autumn, while the grasses are dry. Duration of Production:---The time during which a cow should be retained in the herd, will depend upon the continuance of her profitable production. It cannot be stated exactly in years, as cows differ much in the age to which they will continue to produce well. They do not reach maximum pro- duction until they are four or five years old. They should be able to maintain this for five or six years more; hence cows properly managed, should produce well until they are ten to twelve years old. Page Fifty-four The Feeding and Care of the Male | HE discussion of the feeding and care of the male will consider, i bbe. toodscalled for, (2) ‘The protection called for, (Sim Whe*exercise called for. Males should not be allowed to run with the females, first, because of the danger to life that is involved, and second, because it is not good for the males. Food Required:— Males should be grown and maintained chiefly on protein foods. If fed mainly on carbonaceous foods during development, it will not be satisfactory. If fed chiefly on such foods subsequently, the procreative powers will be injured. The food in summer, should have succulence which may be given as soiling food. In winter, the succulence may be given as field roots or ensilage, but preferably the former. They should not be maintained in high flesh, but, on the other hand, they should not be kept lean. A small amount of meal will probably be called for, but it should not be carbonaceous. The feeding should be more inee, as the service called for 1s exacting. Page Fifty-five SAL-VET CATTLE BOOK Protection Required:---I[n wet climates, the male should be given the protection of a stable, but in dry climates, the protection of a shed willsufhice. Trees inthe paddock will give the requisite shade in summer, but not so well as the stable or shed when dark- ened and properly ventilated, as flies shun dark places. Exercise Required:---More or less of op- portunity to exercise 1s absolutely necessary to the well being of the male. In summer this may be obtained in the paddock, to which the male should have access. In winter it may be obtained, in part at least, in a yard adjacent to the quarters in which the male is kept. In some instances exercise is secured by working the male as on trecd power, or in some other way. There is merit in thus enforcing exercise. In no instances should males be kept tied in the stall. Page Fifty-six Winter Rations A Contented Bunch on Winter Rations libs) is a'subject that needs the careful consideration of every farmer and stockman, who would realize a profit for his pains. In the summer, when plants and grains are plentiful, and the cattle are able to forage largely for themselves, they naturally choose those plants which their needs require. In winter however, it depends wholly upon the keeper to supply these essentials, and to pro- Page Fifty-seven SAL-VET CATTLE BOOK vide those elements which nature demands. It is not sufficient that the animals have plenty to eat. They may be “‘eating their heads off’? and still not be putting on flesh nor building bone and muscle, nor making blood to keep them warm. ‘This is because no one article of food contains all the ele- ments needed to build a perfect body. All animals require a ration that contains three essential elements: Protein, carbohy- drates and fat. Protein supplies bone, muscle, hair, albu- men, etc. It is very necessary to supply plenty of protein, in order to build a good frame and give it strength. Alfalfa and oil meal are especially rich in protein. Carbohydrates supply the sugar, starch, fibre, etc. Their mission is to produce fat, or heat and energy. Naturally cattle re- quire more carbohydrates in winter, than in summer, as more fuelis required to keep them warm. In this connection it is very essen- tial that winter quarters be warm and com- fortable; otherwise too much of the feed will be used in producing heat. Page Fifty-eight WINTER RATIONS Whesthird clement, fat, is the very best food for producing heat and laying on of fatty tissue. One pound of fat is estimated to do the work of 2% pounds of carbohy- drates. Phe feeds especially rich in fats and carbohydrates, are corn, timothy, barley, etc. When you know what elements are re- quired by your animals, you are 1n a position to compound a ration that will be most ef- ficient for the animal, and economical to you. This will depend largely upon whether you are feeding for beef or for dairy purposes. Tables for all purposes may be obtained by writing to your state experiment station. Whetherrcattle are being fed for beef or dairy purposes, the herd will do best if given succulent rations in combination with other feed. Cattle always do best on fresh, green pasture. The advent of the modern silo has made it possible for nearly every stockman and farmer to provide this highly relished ration for his stock, throughthe entire winter. Green summer feed, ‘stored, in silos for winter feeding, is called ensilage. Usually it is made of corn, but may be other crops. The principle of the silo is the same as that of the housewife’s fruit cans—the product is put into an air tight container, and preserves Page Fifty-nine SAL-VET CATTLE BOOK The Silo Provides Succulent Ration in Winter its freshness and crispness until cpened for use. In addition to providing a valuable feed for winter use, it also provides against a summer drought when the pastures are burn- ed out. It is not necessary to depend upon the weather conditions in any respect. Because of its succulence, silage exerts a wonderful effect on the digestion of the ant- mals; this in itself, tends to better growth and larger milk flow. It has been said that the difterence between silage and the ordi- Page Sixty WINTER RATIONS nary winter feed may be likened to the dif- ference between a ripe, juicy apple and the ereen dried fruit. The. fat and heat pro- ducing element, carbohydrates, is very pro- nounced in silage, and must be balanced by some feed strong in protein, to supply the proper bone and muscle element. Alfalfats one of the best for a balancing ration and possesses the added advantage of being cheap, which makes possible the greatest economy in winter feeding. In the absence of alfalfa, bran or gluten meal may be sub- stituted. It is best to feed silage inside where ani- mals can eat it without waste or without danger of the silage freezing. Never feed silage in a frozen condition. If frozen, it should be thawed out; then it becomes as nutritious and is just as greatly relished, as before freezing. If fed while frozen, it may bring on indigestion with its resultant fol- lowing of lowered vitality, lessened milk flow and decreased gain in flesh. “The Wis- consin Agricultural Bulletin No. 125. says -Alleearctul stocknien héat their drinking water, but it is a much more serious matter to feed a cow 40 pounds of'silage at 32 de- Page Sixty-one SAL-VET CATTLE BOOK grees, than to give her 20 to 30 pounds of ice water.” Careful tests have demonstrated that ten tons of silage, worth $40, may be grown on one acre of ground, whereas the same acre will produce only two tons of hay worth $24. This is an‘average of $16.00 per acre, im tav- or of silage. The cost of harvesting two tons of hay, is about $3.00, while you can harvest five tons of silage for the same amount. Assuming that the average cow will con- sume five tons of silage per year, you can feed two cows an entire year, or four cows six months, from the product of one acre. It has also been demonstrated that it takes two acres to pasture one cow through six summer months. ‘This being true, it shows that, with the silo, it is possible to maintain eight head of cows, on the same acreage re- quired to keep one cow, without a silo. The Missouri Farmers’ Bulletin No. 11, sums up the advantage of silage as follows: (1) Silage keeps young stock thrifty and growing all winter. (2) It produces tat beef more ‘cheap than does dry feed. Page Sixty-two WINTER RATIONS (2) It enables cows to produce milk and butter more economically. (4) Silage is more conveniently handled than dry fodder. (5) The Silo prevents waste of corn stalks, which contain about one-third the food value Of the entire crop. (Oo). > Phere-dre no-ageravatine-corn stalks in the manure when silage 1s fed. (7) The silo will rnake palatable food of stuff that would not otherwise be eaten. (8) It enables a largernumber of animals to be maintained on a given number of acres. (i at enables: the farmer to’ preserve food which matures at a rainy time of the year, when drying would be next to im- possible. (10) It is the most economical method of supplying food for the stock during the hot, dry periods in summer, when the pas- ture is short. The silo will be found a paying investment wherever ten cows or more, are kept. The cost of erectinga silo need not exceed $3 per ton capacity, and may be built for less. “he cost of ensilage will run, on the average farm, from S50c to 75c per ton. A good dairy cow will con- sume four or five tons of silage on an average per year. Page Sixty-three SAL-VET CATTLE BOOK A Good Silo is One of the Best Paying Investments For young stock reduce the average about one-third. In feeding silage it is well to begin gradually, increas- ing the ration as they become used to it, until, in the case of the fully developed cattle, you are feeding about 30 pounds per day. However, the amount will depend somewhat upon the ration fed with it. »age Sixty-four Improving the Dairy Herd SESI|ARMERS and dairymen alike, who B| expect to realize the greatest profits from their herds, must weed out the non-producers and keep only such cows, as are capable of producing a heavy flow of milk and high percentage of butter fat. It will not do to rely on guess work if the greatest efficiency of the herd is desired. It often happens that when a strict test is made, it is found thattwo or three cows are consuming all the profits of the good cows. ‘The -guicker they are culled out, the better. It is not difficult to get an exact tab on every cow inthe herd. A fourteen year old boy can make the tests and give you just the information you want. ‘The essentials are, l’st., a good pair of scales, (spring balanceare the handiest) 2’nd., A Babcock Tester, and 3’rd., painstaking care and accuracy. In order to determine the exact produc- ing capacity of each cow, it is necessary to weigh her milk after eachmilking.