emg ese UST cara Sirenetey are Syapae Skcaaeeonnsy ey Ran oY Oo op re re pcemrcrcmrmmnecmensncn My Peta a eatnden te te ea te a iat GSS “Se Oc Book. | fh LY ee Copyright N° COPYRIGHT DEPOSIT: FEEDING AND MANAGEMENT OF DAIRY CATTLE FOR OFFICIAL PRODUCTION QIGON SNYAA NAGIOD GAHLYOdWNI FEEDING AND MANAGEMENT OF DAIRY CATTLE FOR OFFICIAL PRODUCTION BY MORRIS H. ROBERTS, Jr. WITH AN INTRODUCTION BY ALFRED J. LOTKA, M.A., D.Sc. LONGMANS, GREEN AND CoO. FOURTH AVENUE & 30ra STREET, NEW YORK 39 PATERNOSTER ROW, LONDON . BOMBAY, CALCUTTA, AND MADRAS * 1920 COPYRIGHT, 1920 BY LONGMANS, GREEN AND CO. THE*-PLIMPTON:*PRESS NORWOOD'MASS:U:S‘A ©0.4565483 an: \, INTRODUCTION IRST-HAND information, the result of practi- cal experience gathered on one of the most suc- cessful and best equipped dairy farms of this coun- try — this is what the author here lays before the public. ~ Mr. Morris H. Roberts, Jr., is not a writer of books. He is a practical farmer, trained at the New Jersey State College of Agriculture, since the estab- lishment, several years ago, of the present herd, he has been manager of the large estate of Brook- wood Farms (Barryville, N. Y.), owned by Mr. Wil- liam Ross Proctor. At the request of the publishers and in response to numerous inquiries from dairy- men throughout the country he has taken the pen in hand in order to place at the disposal of the general public his valuable knowledge and experience in the breeding and rearing of the highest type of dairy cattle, and in the efficient management of a modern and a model dairy farm. _. The Brookwood herd numbers over one hundred of the finest Jersey cattle, headed by the famous bull “Imported Golden Fern’s Noble.” The health of this herd—a matter of the highest importance alike to the producer and to the consumer — is at- tested by the excellent record both of calves and of Vv vi / Introduction cows. The number of deaths among normally born calves has averaged less than one a year. Among the cows colds have been unknown and certain di- gestive troubles almost completely eliminated since the present method of giving them outdoor exercise throughout the year was adopted. There has never been a positive reaction for tuberculosis in the herd, which is on the Government Accredited Herd list. Such successes are not gained by haphazard. They are the result of careful and systematic attention to detail in selection of stock, in breeding, feeding and management. In order that the reader may judge for himself of the value of the methods developed and practised at Brookwood Farms on Mr. Proctor’s estate, which will be set forth in the pages to follow, a brief survey of some of the mest significant records obtained will now be given. The true measure of the standard of attainment of a herd is not to be seen in occasional extraordi- nary records of a few individuals, but rather in the general average maintained by the herd as a whole. At Brookwood, taking an average of the test herd the year round, each cow produces her own weight in milk every month. The average production per head for the 26 cows that completed official tests during the year ending June 1, 1919, was 11,259 pounds of milk containing 619 pounds of butter fat or 728 pounds of 85 per cent butter, as follows: Introduction vii Cow Age yrs. mos. Milk Fat 85% butter Beechland’s Champion Lily 291462..... 11 9 14,355.6 829.26 975.13 * Oxford’s Wexford Spot 289464......... 6 8 14,140.0 786.10 924.84 * Imported Whitie 382297.............. 7 5 12,519.00 745.14 876.46 Polly ris 378462 yee ose 7 5 = 11,728.5 740.98 871.73 * Golden Fern’s Benedictine 355742...... 5 0 13,050.0 731.27 860.33 * Sophie’s Emily 352291................ 2 3 138,792.1 723.56 851.25 Dorothy’s Noble Fern 353250.......... 6 6 11,066.4 703.61 9827.78 * Jessie’s Plymouth 239213............. 7 7 # 138,904.2 700.03 823.47 Sweet Dairylike 378464............... 7 2 11,544.7 692.60 814.81 Plymouth’s Financial Lassie 415895..... 7 9 18,890.8 671.75 790 .07 Campanile’s Golden Maid 349988....... 8 2 11,4386.8 653.26 769.53 Premier’s Cowslip 371523............. 56 5 11,199.38 647.09 761.27 Golden Champion Brown Maid 378906.. 10 1 11,611.11 645.00 758.83 Dorothy’s Oxford Pearl 371524......... 5 4 11,021.1 637.88 750.44 Figgis’ Bess 306802................... 5 3 138,099.2 628.25 739.11 Staraldan 382299.................0008 7 6 = 11,967.9 614.09 722.47 Oswald’s Pet 371520.................. 9 9 11,607.6 606.02 712.98 Warder’s Fern Blossom 271118......... 5 9 10,723.5 598.34 703.81 Golden Fern’s Claire 349944........... 5 10 9,516.9 591.16 694.47 Jennie You'll Do 353255............... 5 5 11,7388.9 576.14 677.81 Wexford’s Gipsy Maid 370521.......... 7 1 = 11,878.8 554.43 652.26 Agatha’s Oxford Rosy 382636.......... 5 2 10,166.9 526.39 619.25 Zanzibar’s Queen 409965 .............. 3 3 8,927.0 463.14 534.87 Agatha’s Maiden Fern 271121......... Bi 1 8,256.6 440.95 518.87 Golden Fern’s Carita 370664........... 2 2 5,075.3 308.55 353.00 Golden Fern’s Streamer 356845......... 111 5,035.9 295.03 347.05 If every one of the 23 million cows in the United States produced at this rate there would be avail- able for every man, woman and child, over three quarts of milk per day. The amount actually ob- tained in 1909 was less than one twelfth of this. It is not merely that the average cow of our national herd fails to yield the profit attainable under the right conditions. One third of the dairy cows of the United States are actually kept at a loss amounting in the aggregate to 50 million dollars annually, according to an estimate made by Professor Fraser of the University of Illinois. The cost of these “boarders” is, of course, ultimately defrayed in part *A. J.C. C. Gold Medal, 1918 Viil Introduction out of the pockets of the consumers, in part the loss is borne by the producer. That these unproductive cows remain undiscovered and are thus allowed to continue to burden the herd, is of course a severe indictment of the methods or lack of methods of cost-accounting in the dairy industry, and shows more forcibly, perhaps, than any other circumstance, the need of radical reform. Care and judgment in the selection of stock and breeding; proper methods of feeding, calf raising and general management; these factors all contribute and are essential to success. This is very clearly shown by the Brookwood records for the last two years. In 1917, with 95 per cent of the cows newly imported, an average of 38 per cent of the test ani- mals produced 50 pounds or more of butter fat per month. In 1918, after opportunity had been given for the imported cows to become acclimated, the average number on the 50-pound list had risen to 54 per cent, with a maximum of 73 per cent for the month of May. Several cows that specially distinguished them- selves had shown no indication of exceptional merit before coming to Brookwood. This is true, for ex- ample, of Beechlands Champion Lily, who in 365 days, beginning the test at 11 years, 6 months of age, produced 14,355.6 pounds of milk containing 829 pounds of butter fat, equivalent to 975 pounds of 85 per cent butter. This record makes her the highest testing Island cow beginning test at this age. The Gold Medal Cow, Oxford’s Wexford Spot; who has to her credit a year’s production of 14,140 pounds » Introduction 1x of milk, 786 pounds of butter fat, or 924 pounds of 85 per cent butter, also came to Brookwood without any established previous record. Her month’s record now is 1,703 pounds of milk. In two years she dropped three calves, produced 24,206 pounds of milk and 1,311 pounds of butter-fat, the equivalent of 1,542 pounds of butter, in 665 milking days. The total absence of anything in the nature of forcing is firmly established by the fact that in the eleventh month of her test she produced more than in the first month. Golden Fern’s Benedictine in the month of March 1918 returned a profit of $50.58 above cost of feed. The average profit for the entire test herd that month was $21.42 per cow. While the evidence presented points conclusively to the excellence of the general methods developed and practised at Brookwood, the farm is, of course, fortunate in the possession of the splendid herd sire Golden Fern’s Noble, whose virtues are so well known as hardly to require mention. He has 50 tested daughters and 15 proven sons. Of the cows in the 50-pound list in October, 1918, over 15 per cent were descendants of his sire, Noble of Oaklands, and of these nearly 21 per cent were descended from Golden Fern’s Noble himself. Of the 156 cows on the list that month eighteen or 11.5 per cent belonged to the Brookwood herd. In the pages which follow the author has placed at the disposal of the reader his knowledge of the dairy industry, but it is not knowledge alone which is needed for success. As Mr. Roberts has pointed out x Introduction elsewhere, the requirements for a successful dairy farmer are, first and foremost, that he should be a lover of live stock and an honest business man. He must realize that dairying is a big business proposi- tion, and that the secret of success in dairying is a well-developed systematic plan of organization, well carried out. He must be a willing worker; there are times when it is necessary to work day and night. He must have the ability to plan and knowledge and experience of the many phases of farming. For he will need to take care not only of his live stock, but also of crops; he must know when and how to economise by employing home-grown feeds; he must keep: himself well posted on market conditions and be able to superintend the care and construction of buildings. He needs judgment in preparing and placing advertising matter. Last, but not least, he must have in his mind a definite aim to build up a vigorous herd of good type, high producers, and economical producers. To lay the foundation for success in this aim there must be a prearranged plan or system, based on such a scheme as the following: The development of a vigorous, economical and _high-producing type herd. Introduction FACTORS Proper selection and breeding. 2. Proper develop- 3. ment of the calf. Proper feeding and management ment of the herd. DETAILS A breeding system worked out with due regard to produc- tion, prepotency and type, and based upon the record of the ancestors and the present produc- tion of the indi- vidual. The best methods of feeding, to keep the calf in vigorous condition, always growing, with no set- backs. Prevention of avoidable sick- ness and disorders, etc. The selection of the best possible rations and methods of feed- ing. Systematic de- termination of the proper amounts of feed for the most economical produc- tion; management of men; attention to buildings, market conditions, _ costs, etc. It is with such a scheme as this in mind that the study and the practise of dairy farming should be approached. CONTENTS CHAPTER INTRODUCTION I. ESTABLISHING AND DEVELOPING A PURE Brep HERD . Roady aber bey tat Meaney CALVES, FROM BIRTH UNTIL Two YEARS EF: OLD TEER DING (006) feo ted) 8 IV. FEED AND CARE oF BULLS . Wer WIAWAGEMENT) 2 504005, 2! VI. BREEDING AND SELECTION : VII. Firrrne CatTtTLe For EXHIBITION . VIII. Hovusine or THE CATTLE IX. Darry PRACTICE X. OFFICIAL TESTING XI. THe AYRSHIRE BREED 4 XII. Tue Story oF THE GUERNSEY. XIII. Houstein—FRIESIAN CATTLE XIV. JERSEYS APPENDIX . INDEX PAGB 100 122 145 164 168 188 205 221 245 291 ILLUSTRATIONS | Imported Golden Fern’s Noble. ...............-...... Frontispiece Chart illustrating how the progeny of two foundation cows can build up a herd of forty in six years’ time ......... page 4 ~ a Oswald’s Pet, and four of her sons and daughters. .... facing page 6 © Noble Sultan’s Golden Fern, a son of Oswald’s Pet... .facing page 6 CDLLE CEES Sea OH TCT} (0 AP Pe Reo facing page 8 Pelican four months old... '/. 6.0 dak ee ce ee wk facing page 8 Pallecalt 12 months old) i)... iat oot dees aoe oe facing page 12 vein! LEVITT) Ao iL a AOie DBR A eg RS ES arn Eli facing page 14 ° MAGS PE ATIC EGS 0 0)-0 05) 2552 cp) ea sc csi ti acto) cca deel Weveliade Glare facing page 14 Manter Pasture Scene)’. .: 22. esse c ced ee ew csiees facing page 16 Eimer Vargine System.) less yells ie bie ale weer facing page 16 @ahreiwht months old.) i256 .055 be dels oleae facing page 20 Walienursing with bottle. 26.5002 0s. oe ke. facing page 20 Crate for/shipping calves. 26. os. 6 6. oes ces ie at facing page 24 Pasture showing open sheds...................20-- facing page 24 Oxford Wexford Spot (winner of A. J. C. C. Gold Medal for production in 1918, and in 1919 won the honor of being the highest testing imported cow).............. facing page 26 Monthly Milk Record Forms. -... . 0.56. ce es cce ewe as page 35 Meare Malik Kecord HOrms),... 64.5.0... sess pales scaaaees page 37 Jessie’s Plymouth (winner of A. J. C. C. Gold Medal for pro- duction, 13904.2 Ibs. milk, 700.03 Ibs. butter fat) . .facing page 38 Milk Chart showing comparison of four cows on test, em- phasizing the importance of the “‘Safety Point” ........ page 40 Dorothy’s Noble Fern, daughter of Golden Fern’s Noble (of- ficial record, 11066.4 lbs. milk, and 703.61 Ibs. fat) facing page 42 Golden Fern’s Benedictine (winner of A. J. C. C. Gold Medal for production, 13050 Ibs. milk, 731.27 lbs. fat)... .facing page 44 Reduced Facsimile of Double Page of Feed Record Chart pp. 46 and 47 Sophie’s Emily (winner of A. J. C. C. Gold Medalfor pro- duction; also entitled to a gold medal for the highest production of butter fat for a cow under 30 months old, 13792.1 lbs. milk, 723.56 lbs. butter fat)........facing page 48 © MTC iN Nan tal elie ais enclate’s a/a: slate moh gs facing page 50 Xvi Illustrations \ Imported Whitie (winner of Gold Medal for production 1919, 12519.0 lbs. of milk and 745.01 Ibs.of butter fat) . .facing page 50 Post for Tying Bull in Center of Box Stall................ page 54 Bull tethered in pasture oi s het Calves from Birth until Two Years 13 Gorn Meal nae ae 8k 3 Ground Oats................ 3 WheatiBran.s)o e140 si ove cece 1 OiliMealeere se er cie ciak cls Nee bes 1 All grain is fed in small wooden boxes measuring 12 by 12 by 6 inches, which are placed on shelves or racks in the box stalls so that they will be off the floor and easy to remove for cleaning. This clean- ing and sterilizing should be done daily. A small amount of the grain ration should be placed in the boxes after each milk feeding. Never give them more than they will clean up between the milk feed- ings. For instance, if we give three-quarters of a pound of grain for the morning feed, and at noon notice that there is some grain left in the box, we would cut the next feeding down to one half pound. As a rule the young calf will not overeat grain, but it should be watched closely and fed accordingly. When we first teach the calf to eat grain it will eat about 4 of a pound a day; it will gradually take more until at the end of six months it receives not over two and one half or three pounds daily. One of the most important things to watch in the young calf is the condition of the bowels, and to treat it promptly in the first stages of trouble. At the first sign of scouring, cut down on the feed sup- ply, in particular cut the amount of milk in half. If the attack is sudden and violent take all of the milk away for at least two feeds and give a dose of eastor oil, one to three ounces in a pint of milk (according to size of calf); and as the calf shows signs of recovery increase the feed very slowly. 14 Feeding and Management of Dairy Cattle Constipation is sometimes as serious as scours and should be treated just as promptly by giving castor oil; in some cases an enema of soapy water, with a little salt added, may be necessary. An ailment that is very often fatal with calves is a form of indigestion due to curdled milk or casein in the calf’s stomach. The lump of undigested milk finally becomes so hard and tough that it cannot pass into the bowels. In advanced stages this dis- ease seems to affect the brain, and the calf dies as though in a fit. A preventive of this trouble is to give a pinch of baking soda in each feeding of milk. The first symptoms may be hard to distinguish from those of other forms of indigestion; but usually the action on the brain sets in very soon, and the calf appears dizzy, throwing its head back and to one side and finally it falls over as though in a fit. The ' first treatment upon noticeable signs of dizziness is to give the calf one teaspoonful of bromides in a teaspoonful of water (equal parts of the bromides of Ammonium, Strontium, Sodium, Potassium). The dose should be repeated two or three times if necessary. If the calf is unconscious get a veteri- narian as soon as possible and have him inject hypo- dermically 1/20 grain of Lobeline Sulphate, and repeat this treatment in one hour if necessary. After recovery do not give any feed for at least 24 hours, and in no case should feeding be commenced until you are satisfied as to the state of the bowels. For three or four weeks fed equal parts of whole milk and water (as it was the casein in the milk that had formed the curds). It is also well to feed one part ARP RAR AAP ARE Wan fit REE «BEE En ges Hi TY t itt fal CALF BARN HORN TRAINERS Calves from Birth until Two Years 15 of lime water, to seven or eight parts of the whole milk and water, and for the first few days give also one teaspoonful of essence of pepsin in the milk at each feeding. In addition to the above, the following is a list of common ailments with their remedies. The latter should be kept on hand in a medicine closet hung up in a convenient place in the calf barns, to be used for mild eases, and also for emergency cases when the veterinarian cannot be secured at once. Bloat. + teaspoonful formaldehyde in one cup of milk. Follow shortly with 4 teaspoonful of baking soda in warm water. Cold or Pneumonia. 4 tablespoons whiskey, 1 tablespoon sweet spirits of nitre. Cold and Fever Above 102.5. One five-grain Aspirin tablet twice a day. High Temperature. 1 teaspoonful of epsom salts in four ounces of warm water, 3 times a day. Eczema, Loss of hair, Scabs. 1 tablespoonful of sulphur to four of lard; rub externally. Fits, Convulsions. See description above for treatment of curd in stomach. Scours and Bloody Discharge. %} teaspoonful of Salol, 3 teaspoonful of Subnitrate of Bismuth in milk. Sour Stomach. 2 teaspoons of milk of magnesia in two pounds of milk, or 1 part of lime water to seven parts of milk. Sore Eyes. Wash with Boric Acid solution (1 ounce to 1 quart of boiling water; apply when cold). Toxic condition of the Bowels. Saline injection (2 teaspoons of salt in 2 quarts of warm water), also give + teaspoon Creolin Parson in 1 cup of milk. Vomiting. 2 teaspoons of essence of pepsin in milk 3 times a day. If the calf does not clean up with relish the scheduled amount of milk, reduce the amount to one half at the next feeding, and gradually increase the amount as the appetite returns. 16 Feeding and Management of Dairy Cattle The chief difficulty that feeders are likely to have with calves is indigestion, and in raising calves, as in other matters, an ounce of prevention is worth a pound of cure, and especially in the matter of feed- ing and attention to sanitary conditions is this the rule. The preventive measures in feeding are, first: do not over-feed; second: do not feed too rich milk. Most calf men who have had good results in raising calves will attribute a large share of their success to their attention to these two factors. Aim to keep the young calf growing and in a vigorous, thrifty, but lean condition. During the first six months our ob- ject is to build bone and muscle for a good frame, and to develop the barrel for large capacity give plenty of good hay. We can add 100 pounds to the body weight after we get the foundation built. It is almost impossible to tell whether a calf is being over-fed or under-fed unless the quantity of feed is either weighed or measured. If not controlled, a calf will drink two or three times the quantity that is good for it, with disastrous results eventually. It is very necessary that all the stalls, mangers, feed and water pails, stanchions, etc., be cleaned and scalded daily; this is also a preventive measure on which it is well worth while to spend a little extra time. The health of the calf will also be better if it is given a bath every day, not with soap and water, but with the curry-comb and brush. The bedding and stalls should always be dry and clean. Do not give alfalfa or clover hay until the calf is six months old. Feed a good mixed timothy and field grasses if possible, and all that the calf wants. WINTER PASTURE SCENE ma SUMMER YARDING SYSTEM Calves from Birth until Two Years 17 A legume hay is likely to encourage scours, and with skim milk the calf gets sufficient mineral matter for the first sxx months. Fresh air and sunlight are two essentials. Where possible the King system of ventilation should be used. The next best thing is to have the windows hinged at the bottom, so that when they are open galvanized cheeks will cover the sides and the fresh air will come in over the top. Have plenty of win- dows and do not be afraid to keep them open. Summer management.— Follow the feeding sched- ule until the calf is about six weeks old, and at that time move it to the summer yarding system, which is a row of houses and yards, one for each calf. Each house is raised about six inches above the ground and placed on runners so that it can be easily moved to a new location. The floor is of tight con- struction and slanting so that it will drain to an outlet in one corner. The inside of the house need not be finished off, but the sharp corners of the up- rights should be rounded, and always kept freshly whitewashed. A space of about 12 inches just under the roof should be left open in the back of each house for ventilation. A rack is made for the water pail and feed boxes, about 18 inches above the floor, and arranged so that these can be removed for cleaning. The door opening is fitted with a Dutch door, which is used only in early spring. When the young calves are first turned out they do not know enough to go into the houses and must be locked in every night and during heavy storms, until they have learnt to go in of their own accord. The most convenient 18 Feeding and Management of Dairy Cattle fencing is a hurdle fence built in eight foot sections and removable. In one corner of the yard a hay rack is built of two inch strips placed vertically about five inches apart. This prevents the hay from spreading around the yard and wasting. The calves are kept in these yards during the period that they are being fed on skim milk, and the yards are in use from early spring until late fall. The fresh air and exercise that the calves get in this way prepares them for a more confined winter. It is advisable to change the small yards at least once during the summer. This can be done very easily by changing the fences to the opposite side of the houses. After the yards have been used for three or four months the ground gets sour and stale. The calves will nibble at the dirt, and this may cause scours or in- digestion, which, while not fatal, will retard their growth. When the yards have been changed, the old yard should be plowed, limed and reseeded. When the calves are about six months old they are transferred to a pasture lot and allowed to run around together. There should be plenty of shade and one or two open sheds in this lot, for shelter. Winter management.— The same feeding schedule is used in both summer and winter. The calves are also started in separate box stalls as in the sum- mer but remain in these stalls until they are three months old, at which time they are moved to the calf barn stalls and either fastened in the stanchions, which are adjustable and can be regu- lated to five different sizes, or tied with halter and Calves from Birth until Two Years 19 rope. They are kept in these stanchions until in the spring the weather is sufficiently warm to turn them out on pasture. Fresh air and exercise are just as important in the winter as in the summer — fresh air all the time and exercise at least once a day. On clear days when the ground is hard the calves should be turned out in an exercising yard and allowed to romp and kick out their legs. The length of time for them to re- main out will depend upon the temperature. Do not let them get over-chilled. For stormy weather when they cannot safely be turned out of doors there is usually an empty barn floor of sufficient size to turn the calves loose or, if possible, an exercising shed with dirt floor, plenty of sunlight and good ventilation should be used. In turning them out do not simply unfasten the stanchions and let them run out alone, but lead each calf out with a rope; they soon get so that they will go anywhere willingly. There is nothing meaner or harder to manage than a cow or bull that has never been halter broken. It adds greatly to the appearance of an animal, and in many cases adds to the value, if the horns are symmetrical. If trainers are improperly used, or none used at all, many cows will develop horns shaped like a steer’s, or horns that shoot straight out sideways. If the trainers are properly used the horns can be formed in any shape desired. The trainers should be put in place when the horns are from one to two inches long, but not before 20 Feeding and Management of Dairy Cattle the horns are set; to make sure of this work the horns with your fingers. If you can work them around like a loose tooth, wait a little longer before applying the trainers. After they have been at- tached tighten them every day, so that the tips of the horns that extend beyond the trainer are drawn almost at right angles to the base of the horns. When this has been accomplished, remove the trainer. After the horn has grown two or three inches longer, if it does not seem to be turning in at the proper angle, bore small holes through the horns near the tips and connect them with a double piece of bale wire. This wire should be tightened often enough to eventually draw the tips closer together. If the horns are turning up too much, wrap a piece of sheet lead around the wires, the weight of which tends to draw the horns down, then get busy with the file and sandpaper to smooth off the rough spots and angles. Heifers from six months old until calving. — The heifer calves from early spring until late fall are kept on pasture all the time. If grass is plentiful they will not require very much of anything else to eat. We keep a small rack full of alfalfa hay ac- cessible to the calves, and also give them a small quantity of the calf ration each day, just enough to keep them in good condition. A little salt is sprinkled in the feed, and they always have access to fresh water. In the winter the heifers are kept in stanchions and are exercised daily. They are fed 2 or 3 pounds of calf ration and from 8 to 12 pounds of silage, to- CALF NURSING WITH BOTTLE Calves from Birth until Two Years 21 gether with all the hay that they will consume. The condition of the heifers should be watched just as closely as that of the young calves. Great care should be taken in changing the heifers from winter quarters to pasture. It will pay to wait until the grass has a good start, the weather is settled, and the ground is dry, before turning them out. The change should be made gradually, starting with a few minutes only and leaving the animals out a little longer each day, until at the end of two weeks they can be left out altogether. During this time gradually decrease the grain and roughage until they are being fed as above. The heifers are bred to freshen when ee are about two years old. When they are 18 months of age their grain is changed from calf ration to dry cow ration, and at this time begin to put on the finishing touches, not only for calving, but for the first milk test. The quantity of grain to feed de- pends upon the condition of the animal and the amount of fat on her body. We always have a cow somewhat over normal weight at the time of calving. The first few months she will lose most of this sur- plus fat, and from then on should at least hold her normal weight. It is very noticeable that a fresh cow in poor flesh, even though known to be a high producer, will not do justice to herself. Up to the age of two years, a heifer raised by this method will consume, in addition to pasturage, the following: Whole Milk, 230 pounds; Skim Muilk, 1846 pounds; Hay, 1400 pounds; Grain, 1000 pounds; Silage, 2000 pounds. 22 Feeding and Management of Dairy Cattle In selecting cows for our herd we select the best for both production and type. We know that if a calf is neglected or has had setbacks, she will not develop to the best cow for either production or type, so why should we not, whether it is for our own or some other herd, pay close attention to de- tails, and raise the best calf possible, one that will pay for itself in the shortest possible time? Shipping Calves By Express. — We very seldom ship calves that are less than three months old, as there is a greater risk in shipping them under this age. We want to be sure that the calf has a good start and is accustomed to eating grain. Once they have reached this stage, the calves can be shipped almost anywhere unaccompanied, if they are in good condition and properly crated, with instructions for their feed and care. The accompanying illustration is a diagram of the crate that we use. It is built very strong but not excessively heavy. The back of the crate is closed, after the calf is in, by dropping the back boards from the top through openings slightly larger than the boards, which, when in place, fit snugly in a pocket in the floor. They are held firmly by a bolt fastened with a thumb screw, so that if for any reason it should be necessary to remove the calf during transit the thumb screw could be taken off and the slats removed by lifting from the top. In the front there is a door, with metal or leather strap hinges, large enough to admit a pail for water and grain. The floor should be well supplied with bedding. Calves from Birth until Two Years 23 With each crate we ship one pail, one bag of feed and one bag of hay. The feed should be a calf ration that will keep the bowels in good condition, and the instructions for feeding should be for about one half or two thirds of the usual amount fed. The calf will not suffer except from hunger if it is under- fed for a few days during shipment, but overfeeding may result seriously. If the calf is being fed skim milk this can be discontinued until the arrival at its destination; the grain, hay and water will supply its wants during transit. A letter of instructions is mailed before the calf is shipped, so that upon its arrival the buyer will know just how it has been fed. We tack two or three cards on each crate with the following instructions for the express agent. Please feed me as follows: Morning. ...Grain.....one pint. Water..... all I want. Pay uinn: what I will clean up. 10 ONE Pe Water 7.0) | Grainy) one pint. Water... .all I want. Hay. ./...’: what I will clean up. CaF ScHEDULE Let calf remain with mother not over twenty-four hours after born. Feed calf mother’s milk for the first ten days, as follows: 2 lbs. whole milk and 4 pound skim milk three times a day; feed milk at temperature of 98 degrees and weigh the milk. After the first ten days, feed the regular herd milk and gradually increase to about 4 pounds to a feed, twice a day, at the end of fifteen days, mixing 24 Feeding and Management of Dairy Cattle as follows: 34 pounds whole milk, 4 pound skim milk; feed this amount until skim milk is substi- tuted at from four to six weeks old, depending upon the progress of the calf, the change to be made grad- ually (about one week). During this time the calf will begin to eat hay and some grain. Do not feed alfalfa or clover to young calves; feed only mixed timothy and field grasses until six months old. 5 Ibs. skim milk to a feed, when 8 weeks old. (79 “c cc 6 (is co bb 6c 9 «c T3 7 (79 ifs (74 cb “cc &“c 10 i &c 8 oe (a9 6c 6 be cc if 12 cc ce 8 i9 (79 (79 CO 66 6c (79 14 it 6c 9 ce ‘cc bc co ee i 6c 16 ifs « 9 6c (79 if ch be cc ifs 18 “ce it 3 9 6c if (73 6h 66 cc ifs 20 “ce &é 9 (79 ce cc bb 6s cc 66 22 ce if 3 9 6c (73 ce at be (T3 cc 24 cc ity Feed all of the grain that calf will clean up with relish, between milk feedings, until six months old. After that feed two or three pounds of the following ration per day until eighteen months old: Parts by weight Corn Meal a eens Se cae 3 Ground: Oats ios os See eet eileen 3 Wiest: Brain oi) eeaucrevciecdone ich rarer 1 Oil) Meal 272) SNe Ben ee ee ae 1 Pay close attention to details. When the calf shows signs of scouring, cut down feed supply, in particular the amount of milk in half. If sudden attack, take all of the milk away for a feed or two, and give Castor Oil, 1 to 3 ozs. in a pint of milk (according to size of calf). CRATE FOR SHIPPING CALVES Calves from Birth until Two Years 25 Give warm water to drink two or three times per day after the third week. Exercise the calves every day. Lead bull calves every day. Pails, mangers, and feed boxes should be cleaned and sterilized every day. Wash calf’s navel with Iodine a short while after calf is born. Sprinkle a little salt in feed once each day. In the winter do not have temperature in calf barn above 50 degrees, and always keep the ventilators wide open. CHAPTER III FEEDING ACTORS essential to milk production. — In order to secure the maximum results in the pro- duction of milk, other conditions being equal, it is essential to pay due attention to the following three factors, in addition to selection and breeding: First, the best possible ration. Second, the judgment and ability of the feeder. Third, the.thoroughness and efficiency of the milkers. We shall not get the best results if any of these factors fall short of the highest standard. They can be compared to a fleet of several battleships that are steaming away at sea, closely followed by the enemy. One of the ships does not have the speed of the others, so the six faster ones have to hold back for the slower one. We may have a good ration and good milkers, but if the feeder uses poor judgment, the production may be held back on account of this one factor that falls short of the standard. Worse than this, the neglect of that one factor may cause udder trouble, sick cows, weak calves, and shy breeders. If we were to look closely into the history 26 (A090 po}toduit Suryse} ysoysiy ayy suraq JO 1OUOY OY} VOM GIGT Ul puv “gyTEy wl uoTonpoltd JO; TepayT Ploy “OO ‘f ‘V Jo aouUT AA) Feeding 27 of some exceptional records of milk production, we should find that they have been gained by sacri- ficing good cows and even an entire herd, so far as breeding is concerned. It is not the cow that makes 60 or 70 or 80 pounds of milk per day, for the first week or month, that wins out, but the one that strikes her true average, and holds it all through the 12 months of her test. Records are made during the last few months of the test. The best feed. — The ideal feed is a balanced ration that will produce the maximum amount of milk and butter fat, per dollar invested, and at the same time keep the cow in good condition. It is hard to suggest a grain ration that would suit every locality, as the conditions differ so widely. The ration that we have used to produce our Register of Merit records is as follows: 100 pounds Corn Meal (or Hominy Meal) 100 pounds Ground Oats. 100 pounds Wheat Bran. 75 pounds Linseed oil meal. 50 pounds Cottonseed Meal. 30 pounds Gluten Meal. 60 pounds dried Beet-pulp. In addition to this, use soiling crops, silage, roots and alfalfa hay. The grain ration is elastic, and is so adjusted that the nutritive ratio will always remain about the same. For instance in the fall of the year when we change from a legume soiling crop to corn silage we thereby increase the amount of carbo- hydrates in the total ration, and to maintain about the same N. R. as before we increase the protein in 28 Feeding and Management of Dairy Cattle the grain ration, by increasing the amount of Oil Meal and Cottonseed Meal. Our N. R. varies with the feed given to different cows, running from 1:4.5 to 1:5.2, according to the condition and requirements of the individual. If you are sure that you have selectec a good grain ration there are no advantages to be gained by changing it, unless a certain grain has advanced in price beyond its value as a feed, and a good substitute can be found. On the other hand if you have proved by experiment that you can better your results by changing the ration, it would be folly not to do so. Get a good ration and stick to it. In order to ascertain the proper proportion of each feed to use in balancing a ration, we should be familiar with the analysis of the different feeds, and the requirements, for the animals, of the different elements contained in these feeds. The dairy cow needs its feed primarily for two purposes: First, for body maintenance. Second, for the production of milk. A comparison of the utili- zation of the feed given to (1) a good cow, and (2) a poor cow, is as follows: (1) Good cow, Maintenance Milk production 35% of ration. 65% of ration. (2) Poor cow, Maintenance Milk production 55.8% of ration. 44.2% of ration. According to Wolff’s feeding standard, the dry matter and digestible nutrients required for main- tenance and production are as follows: Feeding 29 Digestible Milk cows when| Dry Carbohydrates yielding daily| matter, | Protein,| + (fatX2.25)| Total | Nutritive 27.5 pounds| pounds| pounds pounds pounds| ratio Comme sei bs 24 2.5 13.4 15.9 1:5.4 Digestible nutrients in one pound of various feed- ing stuffs: Kind of F ood Total Dry Crude Carbo- Cured roughage Matter Protein hydrates Fat Fodder Corn (drilled).......... . 76 . 037 41 .015 GOT SUOVET Ss 2 ys diate behest 2 .59 .014 .31 . 007 Sorehum/ Fodder... 0.646 5.6 05. .50 . 024 .32 .016 “TELUS 5 eae Se .86 .050 47 O11 PU ETRU Ye tects akc SU RUE LS Ue .87 028 43 .014 PREC OD Ciel ove asia eases ehd el .91 . 048 47 .010 Pratcres(aplarad) |)! 3/20). 02) i 87 03 42 .014 ramen (naixed)) 60.6 0 e.io).0)s 5 . 84 .029 41 .012 Prairie (swale)..............-.- . 86 .026 .42 .011 amley Ai toc toikr ck eae atlas 85 .057 44 01 CEST 2 Eh eS Os aN erie .86 047 37 017 Bengt 2 a oe he Sea: .90 080 41 017 Wowie bay sy eae ee .89 .058 .39 .013 Soybean Tay. oles esis 2's .88 . 106 41 .012 White Clover Hay ............. .90 .115 .42 .015 eaiGlover Hays). 22 4<.0. 55. 85 071 38 012 Alsike Clover Hay............. 90 084 42 015 ANE UES) SEs a ee aaa A 94 117 41 01 West Skrawe. s/h sive sake cities .90 008 35 004 CCE SUS RD BIS a A a .91 013 .39 .008 Barley Straw........- a oe a 86 . 009 .40 . 006 BeririHorare i ea 48 .009 -26 .O11 Oat and Pea Hay.............. .89 .076 41 .015 Oat and Vetch................ .85 . 083 .o0 .013 30 Feeding and Management of Dairy Cattle Total Dry Crude Carbo- Silage Matter Protein hydrates Corl sos shoes hee eee eee . 26 .012 .14 Sorghum os eo deen cele eae 24 .001 .13 Glover es Dien aka en ioe .28 . 020 .13 Allfaliaes ib Sos cE a2 1 aN iain ee 27 . 030 .08 Cow: Pea ic Shas A RUN Se 21 .015 .09 Oy ean CE We ae ee eera nate . 26 .027 .09 Pea Cannery Refuse........... .23 .021 .13 Corn Cannery Refuse.......... 21 - 003 .12 Roots and Tubers Carrots PaO SUN RE TA IY -11 .008 .08 Pata ta.cs) sis Sak Sacer CSOD Ade sz .O11 .16 Sugar Beeh yes een n sense .13 .013 -10 Common Beets.) 8 a sili .012 .08 Manel Cement bn Sarria mie sine. .09 -010 -05 ERUCS AR ee coe en tare any eoial! .010 - 08 RL Garnip Mao... eee celte Onsen .10 . 009 .06 Wet Beet Pulp) .)22)) 52 20 ees .10 .005 .08 Concentrates (Ground Grains and By-products) CB yor cRNA ANNA Gy a atania ct er anes ah ens .89 .079 .67 US triial (5 NRE Os eB SACRE eco US. nek .89 . 087 .65 £0) ESS SP AS NES GREY 319 RS GRA .90 . 107 .50 SWAG Bit STOR ss ie ee Ras .89 .088 .67 Wiheat. Bram Joh celal (eee: .88 .119 -42 Flour Wheat Middlings......... .90 Bah’) 54 Wiheat'Shortss ht een asoe nn. .89 .130 .46 ReduDorrhlour. 4) ug.) eens .90 . 162 SY ( Emmer \(Speltz)/s: S255. none .92 .10 .70 Corn and Cob Meal............ .85 . 044 .60 Kafiri@ormpne mucins eer .90 . 052 .44 Sorghum: Seeds ca uch eee .87 .045 .61 Buckwheat) Branco eaceieee .92 .059 . 34 Buckwheat Middlings........... .87 .227 Jo) Reve: Bran test) Osean oe cee .88 .112 47 Rye: Middlings.\.): SQ. ashen. .88 .110 .53 IMAGE, cece sf eh aS ee .88 .071 48 Hominy Feed... 003): Se .90 . 068 .60 Gorm Onli Meal iio sac. tae .91 .158 .39 SORT IVTORD focus c/02 Veneto uae .89 . 202 .42 Feeding @aw-bes Meal. are ya a poy bean Meals aoe uae Gluten Feed). tess es Gluten) Meals) 2 Wee. ees. Linseed Meal.................. PINkaceyee ee Se es Brewers Grain-Dry............ Mali Sprautays 042k. oe Distillery Grains, dry.......... Dried Beet Pulp... i200... 05.06 Fresh Green Roughage Corn, fodder, all analyses....... Sweet corn fodder before milk stage . Corn Stover, Green ears removed RUPEE ANIEH Fetch ann ahi cieclvne oer ssc Bluegrass, Kentucky, all analyses Brome Grass, smooth.......... Millet, Hungarian............. Mixed Grasses Mixed Grasses, immature....... ye Grass, Italian... ok. Rye Grass, perennial........... Timothy, all analyses.......... OWE oye bo Cero ae ne Oat fodder, 8 in. high. .”........ TRixie)a Yo'e bo (2 ya Rye fodder, 5 in. high.......... Wheat fodder, all analyses...... Alfalfa, all analyses............ lover Alsike: j234). oi.) eyes Clavier Crimson 45 o/s sine bc es Clover, red, all analyses........ SB ONMEAS ye SN RRO Peas, field, Canada............. Soybeans, all analyses.......... Melvet berms sh ee So aks Vetch, common................ eheR nat eS Ee 31 011 . 146 .029 .061 - 069 . 096 .290 116 .060 .014 .116 .000 . 004 . 002 . 002 . 006 .006 . 002 006 .009 .007 .007 . 006 . 008 005 .005 .007 .006 004 004 004 006 003 .003 .005 .004 .003 .004 32 Feeding and Management of Dairy Cattle Mixed legumes and grasses Clover and mixed grasses....... .273 . 022 .141 . 006 Cowpeas and Corn............. . 200 -013 .114 .003 Cowpeas and Oats............. .218 . 033 .091 -006 Cowpeas and sorghum.......... . 187 .007 . 100 .003 Peas amd) miletn cee «eis see e ee Ory 7), OES 084 .008 Peas and: Parley. 8.25 sence ee . 202 .027 .088 .005 Peas snd Oats. oot oa hate ae . 226 .024 . 106 - 006 Peas, oats and Rape... ...2¢2.. 12179 .023 .073 .005 Soybeans and Corn............ .238 .017 . 136 -006 Soybeans and Kafirl............ whigh .009 .079 -004 Vetch and) Barley < x.). ci. s.4.0 .200 .021 -105 .002 Veteh and: ‘Oats. .222.. 2-5 -eee . 265 .028 .133 . 004 Vetch.and' Wheat. .:...2.<2..205.0). 227 . 024 122 .003 The other requirements of a ration are: 1. It must contain sufficient food nutrients in the right proportion, which means the correct pro- portion of dry matter, protein and carbohydrates. The ratio of protein to carbohydrates is commonly spoken of as the “nutritive ratio,” thus, to say that the nutritive ratio of a given feed is 1: 5.4 means that there is one part of protein to 5.4 parts of carbo- hydrates in the feed. 2. It must have sufficient bulk. Hence the use of roughage, etc. ° 3. It must be palatable. Aids in this direction are the addition of Molasses water, Beet-Pulp, Salt, Moistening, Steaming, etc. 4, There must be a certain degree of variety. This is ensured by using a variety, or mixture of several feeds. 5. Cows require succulent food. (Silage, Soiling Crops, Wet Beet-Pulp, Molasses, Roots, etc.) 6. The feed must be economical. This does not mean that a cheap feed is to be used. Feeding 33 7. There must be a certain amount of ash (Min- eral Matter) in the food, (Alfalfa, Bran, etc.) 8. The cows also require salt and water in their food. We now know, according to the above standards, the feed requirements for the average milk cow, the analyses of the feeds, and the other requirements of a balanced ration. The next step is to determine the feeds to use, according to their availability, making use of home-grown feeds as far as possible. As an example we will select the feeds mentioned for the test ration on page 34, for a cow that is milk- ing 25 pounds a day. We make a list of the feed (see test ration, page 34), and so proportion the weights of grain that the total weight will be 10.3 pounds, which is the average portion fed to each cow daily in addition to the roughage. We then refer to the table (Page 29) and figure the amounts of dry matter, protein and carbohydrates plus fat that are contained in each feed, and enter the amounts in the correct columns. In adding these columns we find that we have 24.79 pounds of dry matter, 3.066 pounds of protein, 12.518 pounds of carbohydrates, and 1.442 pounds of fat. This latter is converted into the equivalent weight of carbo- hydrates by multiplying by 2.25, and the result 3.244 is added to the carbohydrates, making the total 15.762 pounds. We then find by dividing that our nutritive ratio is 1 part of protein to 5.14 parts of carbohydrates. The carbohydrate content is slightly higher than the Wolff standard, but as this is a winter ration it is purposely thus proportioned on 34 Feeding and Management of Dairy Cattle account of the severe weather in our locality, and the necessity of the cows having to furnish more body heat to keep them warm. Pounds Feed Dry Matter Protein Carbohydrates Fat 2 Corn Meal 1.780 .158 1.34 . 86 2 Ground Oats 1.80 .214 1.00 . 076 2 Wheat Bran 1.76 . 238 84 .050 1.5 Oil Meal 1.35 . 453 .48 .103 1 Cottonseed M .93 .376 .210 . 096 .6 Gluten Feed . 546 . 127 .318 .017 1.2 Beet Pulp, dry 1.104 .049 . 780 . 000 10.3 10 Alfalfa Hay 9.40 1.170 4.10 .10 1 Beet Pulp . 92 .041 .65 . 000 20 Corn Silage 5.20 . 240 2.80 .140 24.790 3.066 12.518 1.442 3.244 2 15. 762 — = 5.14 = nutritive ratio. 3.066 After you have thoroughly studied the methods of balancing a ration, see if you can work out correctly the nutritive ratio of the above ration without refer- ring to the analysis of the feeds as worked out on this chart, but write the name and weights of the different feeds, and figure your analyses from the chart (page 29). After this has been successfully accomplished, figure the Nutritive Ratio for summer use, by sub- stituting for the corn silage. Oat and Pea hay cut green, as a soiling crop. Also, reduce the oil meal and cottonseed meal, as the Oat and Pea hay con- tain more protein in proportion than the corn silage. It also improves the ration to increase the gluten 30 Feeding BROOKWOOD FARMS JERSEY HERD No. B28 Oxfords Wexford Month of ____ fay 2915, sss“ Test begum__Hovember 20, 1926. Milt, Production of. i He A, [ado to lated let | Ett tt Hiatt Ieee eee eee ee eeee eel li Monthly Milk Record Forms’ 36 Feeding and Management of Dairy Cattle feed. Work out the following summer ration in the same manner that you figured the winter ration. When you have successfully mastered this, you should be qualified to figure out a proper nutritive ratio for other feeds and proportions. Pounds Feed Dry Matter Protein Carbohydrates Fat 2 Corn Meal 1.780 .158 1.34 . 860 2 Ground Oats 1.800 .214 1.00 .076 2 Wheat Bran : 1.760 . 238 . 840 .050 1 Oil Meal . 900 . 302 . 320 . 069 .6 Cottonseed 558 .225 .126 057 1 Gluten Feed .910 .213 . 530 .029 1.2 Beet Pulp 1.104 . 049 . 780 . 000 9.8 10.0 Alfalfa 9.400 1.170 4.100 .100 1 Beet Pulp . 920 041 . 650 . 000 20 Peas and Oats 4.520 . 480 2.120 .120 23.652 3.090 11.806 1.361 3.062 2525 14. 868 3.062 Sees = 4.81 = nutritive ratio. 3.090 These rations act as a guide and starter for the feeder, and as a convenience in mixing the feed in quantities to last the entire herd for several days. The methods of feeding and the individual require- ments of each cow are just as important to consider as is the guide ration. Ability ana judgment of the feeder.— There is a limit or safety point of feeding and production for every cow. The question to determine is, what is that limit or safety point? Probably two of the hardest things for the feeder to do are: (1) To stop increasing the feed given to a cow when she has Feeding oT BROOKWOOD FARMS JERSEY HERD REGISTER OF MERIT RECORD. Cow__Oxfortis Wexford Spot AL CC. Now 280864 Sire_Kmp._Onford Yomll Do. ss Dam__Wexforda Spot Age at beginning test___7___years__357 days. Fat requirement 560 ___Ihs.. Served during test May 1923919... by Golden Pe: Calved______ Carried Calf__.days. Qualified for Class ____. Of BA Noses lo _| i H | e 10 ~ No | is > i 3 > \ | | | | | | | | a | fe ag ey i Ap 30 ea } Mays) Os) i ca vi i Yearly Milk Record Forms 38 Feeding and Management of Dairy Cattle reached her safety point, and (2) To reduce, or take the feed entirely away from the cow at the first least sign of a drop in milk, or of being off feed. We may, by the way of illustration, consider first of all the case of a cow that by forcing would give 55 pounds of milk per day. She may hold that level for one week or one month, but is being forced over the safety point of feeding, and the break in pro- duction is sure to come. It would be best in this case to hold the cow at 52 or 53 pounds per day by giving less feed. She would then have a much better chance to hold this average for four or five months, and, as she advances in lactation period, to show a slow, gradual decrease in milk flow. There is no doubt but that the amount of feed given greatly influences the production, but after a certain amount has been consumed, further increase of feed ceases to augment the flow. We have proved to our own satisfaction, with a cow that was apparently milking very well but seemed to be fed too heavily, that reducing her feed a pound or two resulted in absolutely no drop in production, and in some in- stances it has even resulted in an increase in milk flow on the lessened amount of grain. Which dem- onstrates that big yearly records are not made by cramming the cow with feed, but by liberal feeding, the ability of the cow to transform that feed into milk, and the ability and judgment of the feeder in catching her at the safety point, and holding her level. As a second illustration, a cow has been holding her level of production, but shows a drop in pro- (Vey 19}4Nq “SGT EO'OOL “At Sq] 7 POEL “Uoonpord soz Tepe POD ‘O “O “f ‘VW Jo JouULA\) HLAOWATd S.AISSar is “ na, alee Fortine ee ee Feeding 39 duction on a certain day, of three or fovr pounds below her usual average. Of course it is hard for a feeder to see his cow giving less milk, as he is greatly interested in having her make a good test; so, being overanxious, instead of taking one half or all of the feed away, he tries to jolly her along, and pos- sibly gives her more grain to bring her back, and knocks her completely off. A cow that is slightly off condition, or shows by other symptoms that she is getting ready for a drop in milk, will always give warning. If the feeder is experienced and watchful, he will detect these warnings, and usually catch the cow in time to prevent the drop. There are some cases, however, that come on suddenly and practi- cally without warning, such as toxemia, a protein poisoning or form of auto-intoxication. This occurs frequently in cows that are on test and where the feeder inadvertently oversteps the safety point. The symptoms are almost identical with those of milk fever, and the treatment is the same. About four hours after recovery from the acute symptoms there is a rise in temperature to about 105 degrees, and the pulse is very rapid. At this time the cow should have treatment to relieve these conditions. This milk chart illustrates how these warnings can be detected. Each square from left to right represents one day, each square from bottom to top a pound of milk. The sheet should be long enough for one year or 365 squares, and deep enough to com- pare four cows together. The cow represented by the heavy line has made an exceptionally good record, and before the results of the other cows are 40 Feeding and Management of Dairy Catile recorded, we insert this one complete for the year in red ink; then each day we.enter the other three, one in a solid black line, one a dotted line, and the third by dot and dash. Each break of over two pounds we consider as a warning. It is not always the sign of a break, but the sign to watch the cow very closely. The next day she may strike her average, a i fsa Bt GE Milk Chart Showing Comparison of Four Cows on test Emphasizing the Importance of the “Safety Point” but should she go down still more the second day, it is time for action. As an example of the use of the chart, cow No. 1 has completed a very good test, and her milk scale has been marked on the chart for the whole year, to be used as a comparison. Cow No. 4 has been milking very well, but has been fed or forced a little over the safety point. On the third day the feeder had warning to watch her, and on the fourth, notice to take action. The feeder, being overanxious, took action the wrong way by Feeding 41 increasing the feed, which resulted in a large salient in the chart. Cow No. 3 on the second day gave warning. In this case the feeder paid heed to that warning and watched her very closely. On the morning of the third day he took action by with- drawing most of the feed and giving a dose of epsom salts. On this day she lost about two pounds more of milk, but on the fourth and fifth days she about held her own, showing that the feeder had her under control. With a slight increase in feed each day she gradually came back to her true level, but never received as much feed as she had been getting previous to the break. The number of squares be- tween the lines representing No. 3 and No. 4 cows, show the pounds of milk that would have been saved, had better judgment been used. The best method and display of judgment, however, was used on cow No. 2. She had reached a good level and could have averaged possibly 2 or 3 pounds more per day by forcing, but he held her at her safety point, being willing to sacrifice a short high milking period for a long steady one, and finally a larger total production. Some cows are higher producers than others. The poorest cow in the herd will not under the best of conditions give over a certain amount of milk, which is usually far less than the average herd production. She has demonstrated, if we have been watchful, that she has reached the limit of her production, and probably does not pay for her keep. On the other hand the best cow may not produce much more than the limit of the poorest if there is a break in the 42 Feeding and Management of Dairy Cattle efficiency of our combination of feed, feeder and milker. A heifer that does not make good the first year deserves another trial, as the chances are that she will do better later on, but a cow four or five years old that does not pay for her keep is just as bad as milking a good cow into a leaky bucket. The cows are fed as individuals and not as a herd, so that the requirements and the likes and dislikes of each individual cow must be studied. The prac- tice of wheeling the feed cart down the passage in front of the mangers, guessing the amount of feed required by each cow and throwing it in with a scoop, is not only wasteful but it is not fair to the cow. Some cows will get more than their actual needs, and some less. One-quarter of a pound more or less seems hardly enough to bother about, but in a herd it will amount to quite an item in a few months’ time. If the cow is getting overfat on the feed that she is consuming, we first reduce her allowance a little. If this causes a reduction in milk flow we go back to the original amount, and narrow the ration by sub- stituting possibly a little more oil meal, or if the cow is getting thin we either increase the amount, or widen the ration by adding more Corn Meal. She may like her feed either dry or sloppy, or she may like her silage and beet-pulp fed separate better than mixed with the grain. Most cows, however, form the habit of being served a certain way, and it is the ex- ception rather than the rule to have to do more than either widen or narrow the ration, or increase or lessen the amount. (V8} “SQT 19802 puy YUL “sql POOOTT :pxooe1 [VIO ‘e[qoN S,Usay Usplory Jo 19}43neq) —mevoaw NIMC IIE V osyese . * : te 199 ye ats = ar : ie Be eames Ned a IGON CAH LONOd Pda Mais mee % go ee Feeding 43 The feed truck is divided in two com- partments, one for milk ration and one for dry cow ration. Above the truck is a frame high enough to hold the feed scales and a pail. To the left of the scales is a list containing the names of all the cows, and the amount to feed to each. On the left of the cart is a box containing salt. From one to three ounces are mixed with the feed of each cow daily, depending upon the amount of milk produced. The two pans in back of the frame are for oil meal and corn meal. The feed cart is never taken into the cow barn, the feed being prepared as follows: The pails are placed on the platform truck in rotation, so that the feeder knows which cow each pail is for, and are filled about one quarter full of water. To this is added about one pint of molasses water, which is mixed by diluting one quart of molasses in twelve quarts of water. The feed is moistened with this solution mainly because the cows find it more palatable that way, and by experiment we know that we can thus secure better results than by dry feeding. After the water and molasses are ready the feeder refers to the chart. Number 1 cow, for instance, will get four pounds of regular milk ration per feed. This is weighed out accurately and poured in number 1 pail, and stirred in the molasses solu- tion with a wooden paddle by an assistant. Number 2 cow is to get 4 pounds of milk ration and 4 pound of oil meal, which is weighed out and mixed as was number one. Number three will get 32 pounds of milk ration and 4+ pound of corn meal. Number 4 44 Feeding and Management of Dairy Cattle cow is dry and we are trying to make her put on weight, preparatory to calving and the next test; so we feed her the dry cow ration, composed of 200 pounds of Corn Meal 200 “© Ground Oats 200 «Wheat Bran 100 “ “ Oil Meal After each pail has been filled with the grain ration, the feeder again refers to his chart, weighs out the correct proportion of beet pulp, and pours it on top of the grain in each pail. The truck is then wheeled to the cow barn, and each pail is placed in front of the manger of the cow for which it was mixed. The milkers then dump the feed in the manger, so that each cow is eating while being milked. During the milking period the feeder will watch the cows and note how they will clean up their feed, and check on the milk weights as they are weighed in the milk receiving room. The condition of the dung is also noted frequently. After the cows have all been milked the feeder wheels the truck containing silage into the cow barn and feeds each cow her portion. After the completion of this operation the Alfalfa is brought in on trucks and fed. The weights are estimated approximately by eye. Our rule is to breed all cows so that they will have a rest period of at least six or eight weeks before calving. It not only helps to put them in better condition for calving, but they will start the test with a higher average, and are likely to be more (FEF “ST LE TEL “AIA sq] OGOT “Woronpo.d 10F [epoy POH ‘O ‘O “f ‘V JO JouuTM\) ; CM acy ee ~ #2 _ ANILINE ENMald NaarIOO meray KRY Feeding 45 persistent. After the completion of the test, the cows are dried up. We then commence feeding dry cow ration, the quantity depending upon the weight and condition of the cow at this time, the feed ranging from two to ten pounds per day, also several pounds of corn silage, and all of the hay that she will clean up within a reasonable time. About two weeks before freshening, her feed is gradually reduced, so that _ the last four or five days she receives only two or three pounds of bran mash per day, and hay as before. At the first sign of calving she is given a dose of epsom salts. The management of the cow at calving time is described in the chapter on calf raising. After calving and for the first two days the cow is given warm water to drink, and, in addition to all of the hay that she will eat, 2 or 3 pounds of warm bran mash. After the second day start feeding the regular milk ration, about 3 or 4 pounds daily, and increase by from 4 to 1 pound per day for the next six days. Continue feeding this amount for five days or more without an increase. Then if she is doing well increase about 4 pound daily until you think the safety point has been reached. This amount should be continued for several days, and then reduced about 1 pound to determine whether she is consuming more grain than is necessary to hold her level. The silage and beet-pulp should also be gradually increased with the grain. The cow is started on test the fourth day after calving, and from this time on we use the feeding 46 Feeding and Management of Dairy Cattle Lae cee en a EAH i HATTER imile of Double Page Reduced F. [toraL pounos Fro | POUNDS FEO Sil aE [ emf sola ll ota | sel | 02%) 0>| A qe & isis te as Sai SYS FIN ISIN il i : 22 | parca 122 | 77\ Wa Z| A a Cah I /£| I 27 zi Wz ial [6g | of Feed Record Chart 48 Feeding and Management of Dairy Cattle chart. It takes but a short time each day to keep it up to date, and experience will soon prove that the efficiency of the herd will be greatly in- creased through its use. The use of the chart is threefold: First, to de- termine the profitable and unprofitable cows in the herd, by the cost records of all feed consumed, and the value of the milk produced. Second, to de- termine the amounts to feed for the most econom- ical production, and, in official testing, the safety point or maximum amount of feed that it is safe to feed the cow, and still have her hold her level of production. Third, to determine the condition of the cow. To determine profitable and unprofitable cows in the herd. Four squares on the chart represent one day. The first square is for the total pounds of grain fed on that day. The second square is for the pounds of silage. The third square is for beet-pulp (which is usually soaked, in proportion by weight of three of water to one of pulp), and the fourth square is for the pounds of milk produced. The grain and silage are weighed on scales attached to the feed truck. The weight of hay is estimated by first weighing a sample of the average amount fed, and using that as a basis for the weights. If soiling crops or other feeds are used instead of silage of beet-pulp, these squares can be used for the other feeds. At the end of each month the totals are added on the line 1See Feed Record Chart, published separately by Longmans, Green & Co. (Ves 4974Nq “SqT 9G'EZZ ‘YEU “sql TZ6LE1 ‘plo syjuou ge aapun moo ve TOF Jey 1933nq jo uUoryonpord ysoysry 9Y} AO} [epowt pjos eB 0} pe[j}tyUe ose fuoTyoNpord 10; I®ePPN PID O 'O ‘f ‘VW Jo szeuuTM) ATING S41HdOS Feeding 49 marked Totals, and carried forward to the space marked Total Pounds Fed. If accurate records are not available for the costs of home-grown feeds, the prices should be based on the market quotations. All costs should be reduced to the cost of one pound. Then multiply the total number of pounds fed by the cost of one pound, which gives the cost per month. These amounts are added in the column marked Total Cost of all Feed. This total is carried to the last column opposite the line marked Cost. The total number of pounds of milk produced during the month is entered in the column marked Total Pounds of Milk Produced. If milk is sold by the quart, divide the total pounds of milk by 2.15, the weight (in pounds) of one- quart, to find the total quarts produced during the month. This multiplied by the selling price gives the value of the milk produced, which is entered in the last column marked Value. By subtracting the costs from the value, we get the net profit above the cost of feed, which is a fair way to compare and determine the profitable cows, as the labor conditions and wages paid in different localities vary so greatly. In starting the book every fifth page should be used for a different cow, so that there will be four pages for each one, to be used as a comparative feeding record for four years. To determine the amounts to feed for the most economical production. The following feeding schedule should be followed for the first fifteen days, provided the animal is in normal condition: 50 Feeding and Management of Dairy Cattle t 1st day, 2 pounds warm bran mash. ond. CO CE 6c “ “c “cc 3rd. “ “ “ Bran, 2 pounds milk ration. Athsry < “milk ration. 5th. 6c (79 <9 Sth. ius Adobe Sthe tyes Othsca i 9th. to 15th. day, 9 pounds milk ration. Noe oS Moris) i After the 15th day increase the amount of grain by one or one half pound at a time, and continue increasing as long as the increase in milk amounts to more than the cost of the additional grain fed, or until the safety point in the amount of feed con- sumed has been reached. For instance, supposing one pound of grain costs 14 cents, and milk is valued at 5 cents a pound, and supposing that by increasing the grain $ pound, we obtain a gain of one pound in production; then we have gained 5 minus 14 cents or 33 cents by the increase. The results cannot be accurately determined by in- creasing the feed every day. There should be an interval of at least two days between successive in- creases. After the cow stops responding to an in- crease in feed, try lessening the amount, and note whether the cow will hold her level of production on the lessened amount of feed. The record of each individual cow is studied every morning, comparing the record of the day before with the previous days, to determine whether she will produce more milk or more economically, if the feed is increased or lessened. FEED TRUCK IMPORTED WHITIE (Winner of Gold Medal for production 1919, 12519.0 Ibs. of milk and 745.01 lbs. of butter fat) Feeding ol To determine the condition of the cow. If the cow is off condition or is getting ready for a break in production, usually the first sign will be in the milk weights. In studying the chart daily this condition can be readily detected. If the cows show signs of going off, or dropping in production, reduce the feed accordingly, and return gradually to the normal amount. The following notes should be marked in the cor- responding squares whenever necessary as a record of the cause of any irregularity. (6) did not clean up. (c) cleaned up with molasses. (d) in heat. (e) Indigestion or bloat. (f) Dysentery. The chart as illustrated was started on the fifth day after freshening. The cow was fed 2 pounds of warm bran mash the day that the calf was dropped, the second day 3 pounds of bran mash, the third day 2 pounds of bran mash and two pounds of the regular milk ration. The fourth day 5 pounds of milk ration. The fifth day, which is the first day on the chart, 6 pounds of milk ration. From then on the increase was very gradual, the amounts being determined by the general condition of the cow, the way she relished her feed, and the quantity of milk flow. We considered in this case that 55 pounds was her true level or safety point, and when she reached this mark we stopped increasing the feed. She was fed 17 pounds per day for 21 days and then raised to 52 Feeding and Management of Dairy Cattle 18 pounds per day. At the end of 10 days her feed was reduced to 17 pounds again, and it proved that she produced more milk on the lessened amount of grain. Her daily milk average for 148 days is 48.9 pounds. She has never been off feed. Her highest day’s milk was 62.1 pounds, and only four times since she reached 45 pounds per day has she milked below this figure. The average monthly profit above cost of feed was $24.82. I do not mean to imply that cows can be fed en- tirely by rule or chart, but our results have demon- strated that certain rules, charts and schedules are essential to the production of maximum results in feeding and caring for herds when used faithfully as a guide. Do not add to the ration anything that is against the test rules of the cattle association. The less medicine and stimulant the cow receives the better will be the results in the long run. Certain condi- tions that are not always under control will cause variations in the percentage of fat, such as changes in weather, or in milkers, the cow being in heat, or any other radical changes. All attempts to raise the fat percentage by other than natural methods, have been found in many experiments to be very costly. The farmer who has the requisite land and other conditions to raise most of his own feed is indeed fortunate. It is possible in some sections to raise practically all of the feed and still have a balanced ration. CHAPTER IV Frrp AND CARE OF BULLS HE YOUNG bulls up to 18 months old are fed the same ration that the heifers receive, ex- cept that after the sixth month they are given a little more grain. After the sixth month they are not allowed to run with the heifers, but during the summer they are kept in the summer yarding system, and in the winter in box stalls. When the bull is about ten months of age a ring is placed in his nose, and he may now be used for light service, but the breeding schedules should be arranged so that the intervals will not be too frequent until after the eighteenth month. It will save much annoyance after the bull is mature, if he is led with a halter and rope for a short distance each day. An unruly, cross or vicious bull is usually the sign of bad bringing up, and re- flects on the breeder. The mature bull to be in the best breeding con- dition should be vigorous and quick, but not too fat. He is fed from two to six pounds of the regular milk ration, the amount depending upon the frequency of service and on his weight as compared to his normal weight when in ideal condition. He is also 53 54 Feeding and Management of Dairy Cattle given a small amount of silage or soiling crops, and all of the alfalfa hay that he will eat with relish. So many accidents have occurred with bulls that were loose in the pasture or box stall, that we believe in keeping him absolutely under control by not giving him his own freedom. The box stall or pens for bulls measure 14 by 14 feet. In the center of each pen is a bull post. It is an iron post Post for Tying Bull in Center of Box Stall imbedded at least two feet in concrete. The collar near the top works on ball bearings and revolves very freely. The tie chain is run through the ring in this collar and is either attached to a heavy halter on the bull, or else is fastened to the chain around his horns. On the other end is a lead weight just heavy enough to draw up the slack in the chain. The length of the chain is adjusted so that the bull can- not quite reach the outer partitions of his stall. By continually walking around this post he gets as much exercise as though he were loose. He is fed - ~ i me « Mig. ee ee BULL TETHERED IN PASTURE Feed and Care of Bulls 55 in a manger built in one corner of the pen, and when ‘he is moved the attendant does not take the chance of catching a loose bull, but coaxes him to the full length of the chain, and then fastens the staff to the ring in his nose. For fresh air and more exercise he is taken out daily and fastened to a tether in a good grassy plot. He walks around within the circle of the chain’s length, and when the grass is eaten The stake is 2 ft. 6 in. long. The point and head should be very hard. The whole chain works around the collar very freely. The chain is about 6 ft. long, and has a swivel oneach end to prevent tangling. A rope is fastened to the ring at the end of chain, run through the ring in his nose and/snapped to the chain around his horns. | Tether Chain off, the tether is removed to another spot. In winter when the weather is such that he can- not be tethered, he is taken for a walk of at least one mile. He should be exercised by one of these methods every day. If a bull has not the vigor or quickness or sureness that he should have, it is probably because his ration is too wide, or he does not get sufficient exercise. Bulls are just as apt to have periods of sterility as cows are to have spells of barrenness. We are satisfied that this system gives our bulls 56 Feeding and Management of Dairy Cattle plenty of exercise, and feel that it is better to be safe than sorry. The bulls at Brookwood Farms have always been fed the regular milk ration that is fed to the test cows, in amounts varying from two to six pounds a day, or just enough to keep them in good breeding condition and not fat. They also re- ceive a few pounds of silage or soiling crops daily, and all of the alfalfa hay that they will clean up with relish. Many farmers make it a custom to dispose of their herd bull when he is about three years old, but this is a great mistake, especially if he is producing good daughters. He should be kept in the herd as long as he maintains his breeding powers, and a second bull used to breed to his daughters. GOLDEN FERN’S NOBLE (Taking his morning setting-up exercises) Management a9 of importance, so that if the regular man is sick or off duty we can order the substitute to do his work according to the number given to him, without going into details of explaining or breaking him in on the new work. In the absence of the feeder the sub- stitute feeder would of course carry on the feeding according to the feeding chart. Daily work schedule. There is at least one man on duty in the cow barns at all times. The night man No. 7, and day man No. 8, work 12 hours each, relieving each other at 6:30 A. M. and 6:30 P. M. Before No. 7 is relieved in the morning he has the barns, cows, gutters, etc. clean. When No. 8 comes on at 6:30 A. M., his first work is to wash and dry the hind parts and udders of every milking cow, using a separate cloth for each one. This limits the chance of the spreading of cow-pox or other in- fections that may be spread if the same cloth were used for all the cows, and is more sanitary. During this time the feeder is preparing the feed, so that when the milkers come in at 7 A. M., everything is in readiness for them to start milking. During the milking period the barns are closed to visitors and outside employees of the farm, and all work in that section of the barn is stopped. The milk pails used are of the small-mouth design. The milk from each individual cow is taken to the milk receiving room, where it is weighed, recorded and poured into a drum, connected by a pipe passing through the wall to the receiving vat in the milk room. On arriving here it is taken care of immedi- ately. The milk room is part of the dairy, and the 60 Feeding and Management of Dairy Cattle floor level is eight feet lower than that of the milk receiving room, so that all milk is carried to the dairy by gravity. In one corner of the milk receiving room is a wash bowl with hot and cold running water. Before milking each cow, the milkers wash their hands and scald the milk bucket. During milk- ing, they wear white suits that are laundered and sterilized daily. After the milking is completed the milkers change their white suits for khaki. The cows are first given a thorough grooming, then their hind quarters are washed with a good disinfectant. This is done as soon as possible after milking, and by the next milking all odor of the disinfectant will have disappeared so that there is no danger of taint- ing the milk. By this time the cows have cleaned up all their feed and are turned out in the exercising yards. Each man then cleans his own section. The cement and cork-brick floors, gutters, mangers and all piping for stanchions are thoroughly scrubbed, the stalls and gutters disinfected, and clean bedding placed ready for the cows to be brought in again. From this time until two o’clock the work is ar- ranged for by the herdsman. The cows are turned out every day in the year. We have only one rule when not to turn them out, namely, when the ground is icy and slippery. In this case they are exercised in the covered exercising yard, and watched closely. We find that if they are turned out every day, and get accustomed to the gradual seasonal changes, they will be more hardy and have less chance of taking cold than if kept in the barn. They are turned out in rainy and snowy weather, MILKERS Management 61 care being taken not to keep them out long enough to get over-chilled. The barns in winter are kept at a temperature of about 50 degrees, always well ven- tilated and with a good circulation. At two o’clock we start to bring the cows back into the barn. They are then brushed off and the udders washed, ready for the second milking at three o’clock. From then on the schedule is carried on according to the chart. Thoroughness and efficiency of the milkers. — It is one thing to know a cow, her likes and dislikes, and another thing to have the disposition and pa- tience to treat her in a proper manner. We have noticed in changing milkers on certain cows that one milker will get 1 or 2 lbs. of milk more than another. The secretion of milk is involuntary, but under un- natural conditions the cow will hold back her milk to a certain extent, and most of these conditions can be controlled by the milker. He should understand the structure of the udder and the secretion of milk in order to get the maximum amounts. The methods of milking greatly influence the yield, but the treat- ment of the cow is also very important. It is nec- essary to have absolute quiet in the milking barn. Frequently the presence of an official tester talking to the milker, rough and abusive treatment or talk, or any other irregularities that tend to cause the least bit of excitement or nervousness in the cow, will cause her to hold back the milk. In recording the reasons why a cow may be down in milk at a certain milking it would very often be safe to say that the milker “had a grouch on.” 62 Feeding and Management of Dairy Cattle We always insist that the milkers use the Hege- lund method of milking, and get excellent results from it. The following is a description of this method, taken from “Investigations of Methods of Milking,” Woll. Wis. Exp. Station, Bulletin No. 96. First Manipulation. — The right quarters of the udder are pressed against each other (if udder is very large only one quarter at a time is taken), with the left hand on the hind quarter, and the right hand in front on the fore quarter, the thumbs being placed on the outside of the udder, and the fore- fingers in the division between the two halves of the udder. The hands are now pressed toward each other and at the same time lifted toward the body of the cow. This pressing and lifting is repeated three times, the milk collected in the milk cistern is then milked out, and the manipulation repeated until no ~ more milk is obtained in this way, when the left quarters are treated in the same manner. Second Manipulation.— The glands are pressed together from the side, the fore quarters are milked each by itself by placing one hand, with the fingers spread, on the outside of the quarter and the other hand in the division between the right and left fore- quarters; the hands are pressed against each other and the teat then milked. When no more milk is obtained by this manipulation, the hind quarters are milked by placing a hand on the outside of each quarter, likewise with fingers spread and turned upward, but with the thumb just in front of the hind quarter. The hands are lifted, and grasp into the gland from behind and from the side, after which Management 63 they are lowered to draw the milk. The manipu- lation is repeated until no more milk is obtained. Third Manipulation. — The fore teats are grasped with partly closed hands and lifted with a push toward the body of the cow, both at the same time, by which method the glands are pressed between the hands and the body; the milk is drawn after each three pushes. When the fore teats are emptied, the hind teats are milked in the same manner. Methods of drying off the cow. — The first step in drying off the cow is to gradually reduce the grain ration, and after a few days take it entirely away, until after the cow is dry. At the same time we lessen the milkings from three times daily to twice. About the fourth day start milking only once and then do not strip all of the milk out of the udder. After another few days commence milking every other day, so that in ten days or two weeks she is absolutely dry. Some cows will not dry up so quickly, but if there is still some milk in the udder at this time it will usually absorb without any harmful results if left alone. This however must be left to the: judgment of an experienced cow man. Milk Fever. — We figure that each cow is going to have milk fever about the time of calving, and we are so prepared. If she does not have it we consider it fortunate. We have had cows taken with milk fever before calving, but our experience is that this is exceptional. In such cases with a little assistance at calving time, they usually recover with no ill effects. The time to apply the milk fever treat- ment is at the first symptoms, pump the air into 64 Feeding and Management of Dairy Cattle the udder while the cow is still on her feet. If caught in time she will usually recover without get- ting down. It is important to release the tapes that have been tied to the teats to hold the air in within two hours, or sooner if signs of recovery are ap- parent, as they stop the circulation of blood. In cases where the cow does not show signs of recovery within two hours, or has a relapse after the first re- covery, it will be necessary to inject air the second time. Too much care cannot be taken in sterilizing and inserting the tube in the teat, as a serious in- fection or injury may result from careless treatment at this time. After recovery the air is not usually milked out for several hours. Good milk fever outfits, containing detailed instructions for their use, can be secured from any reliable veterinary supply house. We have had only one case where it was necessary to milk the cow before calving. This, however, should not be done unless absolutely necessary. Management of Dry Cows. — As soon as the cow is dry she is placed in the special dry cow barn, and fed according to the methods as outlined for dry cows in Chapter III. The dry cow barn is not con- nected directly with any of the other buildings, and is quiet, sunny, and well ventilated. The cow is weighed frequently, and fed so that she will be some- what over her normal weight at calving time. Plenty of exercise is essential to keep the digestive system in the best condition, and to strengthen the body in general, so that the cow will have enough stored up vitality to carry her safely through the trying period ———————— ee Management 65 of calving, and the drain of a year’s milking. She should be exercised several hours daily, and may be left out in pasture both day and night until within two or three weeks of calving time. Exercise for Milk Cows. — There seems to be some difference of opinion as to the exercise of test cows. Some herdsmen prefer to keep the cows in a box stall without turning them out during the entire test. Their reason for this is that the cow wastes too much energy in. grazing over the fields. We have found that a test cow who is being fed to the limit of her safety point must have a certain amount of exercise to keep her in condition to properly handle this feed. The results of the following experience will demonstrate the importance of exercise for test cows. Up to the time of this experience my opinion had been that the animals would produce more milk if confined to a box stall and given very little ex- ercise. This was based upon the opinion of some other herdsmen, and on a theory which I later dis- covered was all wrong. During this particular winter the cows had not been exercised for several weeks, not since the very cold and severe weather had set in. We first had two cases of bloat, and a few days later a few cases of impaction, then follow- ing this‘was more bloat and other digestive troubles. We of course cut down on the feed but this did not seem to relieve the condition very much. Samples of the grain, silage and hay were sent to the State experiment station, but they reported nothing wrong in any way. Outside veterinarians were brought in, but could find nothing wrong, except to 66 Feeding and Management of Dairy Cattle suggest that they were being fed too heavily. We then decided that the trouble might have been caused by lack of exercise, and started turning the cows out for a while each day. This relieved the digestive troubles, and from then on we went back to exactly the same feed and amounts that we had been feeding. The cows had been used to the warm stables, so that after we started turning them out, a large share of them had colds, laryngitis, ete. During the following fall the cows were turned out for three or four hours every day and this was con- tinued all through the winter. The cows became accustomed to the gradual changes in the weather so that it did not affect them as the sudden change had done before. It was particularly noticeable this past winter that the cows were turned out every single day, in rain, snow, and when the temperature was almost down to zero, and yet not one had a sign of a cold, and the production records demon- strate the absence of digestive troubles. I feel that I can safely say that exercise is essential to the pro- duction of all but seven-day records, and that a certain amount of exercise does not waste energy, but exercise and fresh air are two of the factors necessary to good production. We do believe, how- ever, that a small exercise lot used in connection with the soiling system is more economical, and better than a large grassy pasture without the soiling system. Number of Milkings Per Day.— This depends largely upon the conditions, or whether the milkers have outside work to do in connection with the barn ANHOS AHYOLSVd YHLNIM Management 67 work. We have found that there is quite a difference between milking twice and three times, and that the cows will give more milk, and a slightly higher fat percentage with the latter, but the additional results gained by milking four times per day are very slight unless the cow happens to be milking very heavily. The final results will be much greater if the intervals between milkings are the same. Bonus for Milkers.—'The importance of having good steady milkers cannot be overestimated. We re- quire that they live up to our rules, and in return we make the conditions as comfortable and interesting as possible. When milking three times a day at eight-hour intervals it is necessary that the milkers live near their work. We have a dormitory over part of the dairy buildings that the men call the “Hotel Udder.” Here they are very comfortable and are furnished with farm papers and a farm library. They are also furnished with baseball and basket- ball outfits, the games being played after working hours. As an added inducement to have them keep up their interest, we give them bonuses as follows. For each cow in the monthly 50-pound list....... $1.00 For each pound of butter fat between 50 and 60 “anak { COWS OVET Aaya 1)))-)-/2 oi) otal yeltetet re 05 Dy Nee (01 (6 | a a me mR he eh ag Ba .06 For each pound of butter-fat over 60 pounds...... 10 This money is put into the pot, and divided equally among the milkers at the end of each month, or when the reports have been confirmed by the cattle club. The following bonus is given yearly: The records 68 Feeding and Management of Dairy Cattle are taken from the A. J. C. C_.—R. of M. volume, the year beginning and ending with the records con- tained in this volume. A man to be entitled to share in this bonus must have remained in the employ of the farm during the entire year. For the best class record. The best 2-3 or 4 year old daughter of any bull of the breed ........ $10.00 For a cow that makes the record that proves her the best daughter of any bull................. 50.00 " Manure Disposal and Compost.— The manure trolleys and carriers run through the entire barns convenient to all box stalls and gutters. The trolleys lead to the exercising shed in the floor of which there are three trap doors. This shed is built on a slight grade, so that the basement is several feet high and the floor on a level with the outside grade. Three manure spreaders are backed in this basement, directly under the three trap doors, and when the manure carriers are dumped over the doors, the litter falls into the spreader. As each spreader is loaded it is taken directly to the fields and spread. If there are no open fields on which to spread the manure, a compost is made by first placing a layer of horse manure on the ground, making a strip slightly wider than the width of the wagon, then on top of this a layer of cow manure, and third a layer of peat or dirt. Each load drives over the compost and packs it. The layer of dirt and the continual packing with the team and wagon driving over the compost, excludes the air and causes the compost to rot rapidly without burning. Many farmers do not use baled shavings because it takes 6 EXERCISING SHED MANURE SPREADER Management 69 several years for them to rot on the fields, but with this method they will rot in a few months. It also pays to sprinkle raw rock phosphate either in the gutters or on each load as it leaves the barn. In comparison with the other styles of compost that have to be turned, and must have the liquid pumped over them several times during the year, this method is much more convenient and labor saving. Hach gutter in the barn has two outlet traps. While the cows are in the barn the trap leading to the liquid manure pit is open. This pit is located outside of the barn and well covered. It is emptied by a pipe, the opening of which is some distance away and lower than the pit. It is arranged so that at this point the pipe runs vertically out of the ground, high enough for a sprinkling cart to be filled. by gravity from the top. The liquid is then spread on the fields. While the barns are being washed, the other trap is open and the one leading to the tank is closed. This is done so that the wash water will not run in and dilute the liquid manure, but is carried away and run through a septic tank. Purchase and Storage of Feed.—One of the largest items of expense on the dairy farm is the feed bill. There are many openings for the development of leaks from the time the feed is ordered until it is fed to the cows, and most of them can be controlled by the farmer. The cow cannot do all the econom- ical producing if her manager does not help her, or is wasteful in the purchasing, handling or feeding of the different feeds. By this I do not mean to imply that he should economize by reducing the feed pur- 70 Feeding and Management of Dairy Cattle chased, as liberal feeding is usually economical feed- ing. On the other hand over-feeding is wasteful feeding. To illustrate this to a certain feeder who had been feeding more than was necessary to a certain cow, I had him give her one pound of feed less, per day, for three days, and I made him dump the extra pound in the manure cart. At the end of that time he was to compare the milk weights of these three days with the three days previous. The results proved to him that there are cases where it is more profitable to spread the feed on the fields, than to feed it to a cow and get no returns for it. In purchasing feed, the quality as well as the price should be considered. Most experiment sta- tions will gladly analyze samples of feed purchased, and it is good practice to avail ourselves of this op- portunity and send them samples frequently. The availability should also be considered. Many dealers find it difficult to keep certain kinds of grain always in stock, and for this reason it is best to have a sub- stantial supply always on hand. We figure the num- ber of pounds of each kind of grain used per month, and when the supply gets so that we have only enough left to last six weeks we secure quotations from at least three dealers, and order, in mixed car lots, enough of each kind of grain so that it will as nearly as possible all run out together, and clean up on the old lot before the new is touched. In this way certain grains that may deteriorate are kept always fresh and in good sweet condition. The feed storage room is lined with a rat proof wiring. All feed is hoisted to this room with an Management 71 automatic hoist run by a gas engine, no hand or horse hoisting being necessary, and is distributed so that each kind of grain is piled separately. The floors are swept clean and after one lot of grain has been used, any that has spilled or leaked from the bags is gathered up and mixed with the ration, there being absolutely no waste. In this room is a feed mixing platform 12 feet by 15. The feed is thoroughly mixed and then shovelled direct into one of the three bins. One bin is for milk ration, one for dry cow ration and one for beet pulp. Each bin is lined with galvanized iron, and connects with the feed room directly below by round iron pipes or chutes, so that the feed can be drawn into the carts as required. Codperative buying of feed, either through a co- operative society, or by several neighboring farmers purchasing feed together in car lots, has proved to be most successful and economical in many com- munities. Bale Wire. — Most cattlemen have had experience with nails and wire in cows’ stomachs. Many a good cow has been lost by a piece of bale wire getting lodged in her stomach, and in many instances this was probably due to carelessness. We should do all that we can to prevent this occurrence and insist that every bale wire is accounted for by enforcing rule 14: “All wires should be cut on the opposite side of the tie, so that there will be no short pieces of wire that a cow could swallow. The wire is placed in a can outside of the barn, which is removed daily.” 72 Feeding and Management of Dairy Cattle Trimming the feet. — This drawing is a diagram of the rack that we use when trimming the cows’ and bulls’ feet. They are led into the rack and fastened in the stanchion built in the front. The hind feet Rack for Use in Trimming the Feet are either drawn up between the legs as in shoeing horses, or placed on the slanting 3 by 3 inch strips in the back. The front feet are drawn up on the brace either on the front or side. The tools nec- essary are a blacksmith’s rasp, knife and nippers. The first operation is to clip off with the nippers the outer edge or horn, that has grown long. Then flatten the bottom or sole of the foot by paring off with a knife and finish up with the rasp. Great care should be taken until you have had experience enough to know just how far to go without cutting into the quick. Breeding Rack.—The breeding rack is used especially for light cows or heifers, that other- wise could not stand the weight of the bull. The cows are led into the rack and fastened to the stanchion, which is adjustable, and can be moved either forward or back, according to the size of the BREEDING RACK Management 73 animal. The dirt under the hind feet is loose so that the legs can be lowered, if necessary, by shovel- ing some of the dirt away. It is difficult sometimes to get a mature bull to use the rack, but any bull can be taught to use it, if we are persistent in our efforts. : Protection against Flies. The best method of combating the fly is to destroy the breeding places, by not having any manure near the barns and to practice every sanitary precaution possible. Of course it is essential that the dairy should be screened, and it is also very good to have the milking barn screened. The employees should be very careful in going in and out of the doors, not to keep them open longer than is absolutely necessary. Fly traps should also be used, baited with molasses. The flies that happen to be in the barns will collect on the windows at certain times during the day, and at this time each man should use a fly swatter to de- stroy them. To reduce the flies to the minimum requires the codperation and care of the employees. The extra cost and trouble will be repaid in a short while by the additional flow of milk secured by the increased comfort of the cows. During the hottest part of the day the shutters should be kept closed so that the barn will be cool, and the cows should be turned out for exercise in the evening when it is cooler and there are less flies to bother them. | Soiling System. — The soiling system as adapted to dairy farms means that the cows are housed in barns and allowed to exercise daily in a practically grassless plot, and are furnished forage that is cut 74 FKeeding and Management of Dairy Cattle green, and delivered to the cows in a fresh condition. The results of the following experiments should be sufficient evidence as to the value of the soiling system for feeding dairy cows. Otis, in the Kansas Station Press Bulletin 71, states that it required .71 acre of soiling crops to furnish a cow roughage for 144 days, and that it re- quired 3.6 acres of pasture to furnish the cow with roughage for an equal period. Voorhees, in Forage Crops, states that it cost $6.50, on an average, for each ton of dry matter yielded in the various soiling crops, and that the yield of dry matter per acre ranged from 3 to 44 tons. He also found that the feeding value of this dry matter was nearly as great as that found in fine feeds that cost over $20.00 per ton. The advantage of the soiling system then is that it saves on the feed bill. We estimate that one acre will furnish two and one half cows with soiling crops for one entire season. According to various authorities it would require from three to four acres of pasture to supply one cow with sufficient grass for one season. The land saved by using the soiling system is planted to crops that produce considerably more profit than we would net from pasturing. This system requires no fences, and so not only does away with the cost of erecting and maintaining the fence but at the same time makes available for use the land otherwise taken up by the hedge-row. It absolutely controls the food consumed by the cow so that we can accurately balance her ration and feed in amounts according to her requirements. It Management 79 increases the fertility of the land through the use of legume soiling crops and the control of the liquid and solid manure that can be spread evenly as re- quired. The same land should not be reserved for soiling crops each year, but they should be worked in on the rotation of all of the fields. The crops should be planned a year ahead so that we can arrange to plant either rye or clover or wheat in the fall for use early the next spring. We use the crop schedule chart as a help in working out the crop ro- al m rc 0 Zz 9 FERT. OR COVER CROP ee (aS ED PER ACRE Se SS CO i) 3 3 uw! = = my S 3 tations. There is a separate chart for each field, and a summary chart covering the entire farm. The acreage of each crop is determined by the require- ments of the stock, and distributed among the va- 76 Feeding and Management of Dairy Cattle rious fields in order to work out the best rotation for improving the fertility of the farm. As an example of a system of soiling crop rota- tions, the following is the record of the results of one year’s planting which supplied fifty animals for six months at the New Jersey Experiment Station. Seed used, Date of Period of cutting Yield, Kind of Crops bushels seeding and feeding tons Rye: Diacres: Goes vee ataensts ciisicielelevelers 4 Sept. 27 May 1-7 9.4 Rye: 2iacres/e., cen c ieee Wcuatetchorieerets 4 Oct. 3 May 7-19 19.2 Alfalfa, 1 acre, first cutting ......... tw May14 #$£=May 19-25 11.1 Wheat, Diaeresi)), fo ect cs arm ctele cicioneees 4 Sept. 26 May 25-June1 10.4 Crimson Clover, 6 acres... ......... 1} July 16 June 1-21 42.8 Mixed Grasses, 1 acre.............. atte ----.. June 21-26 8.3 Oats and Peas, 2 acres............-+ 3 April 2 June 26-July 4 12.4 Oats and Peas, 2 acres .........--2-08 {3} Aprilil July 4-9 8.2 Alfalfa, second cutting ............. ere terey ee Mereretatere July 9-11 2.1 Oats and Peas, 5 acres .........-+0- { 0} April19 July 11-22 16.4 Southern White Corn, 2 acres....... 4 May 2 July 22-Aug.3 17.7 Barnyard Millet, 2 acres............ 1% June 19 Aug. 3-19 23.2 Soy Beans, 1 acre................-. 2 June 1 Aug. 19-25 8.8 Cow Peas, 1 acre............20eeee 2 June 10 Aug. 25-Sept.1 10.5 Cowpeas and Kafir Corn, 2 acres..... ti} July 10 Sept. 1-16 24.4 Pearl Millet, 2 acres............... July 11 Sept. 16-Oct.1 20.2 Cowpesas,Vacren en saces sce cocoa 14 July 24 Oct. 1-5 8.0 Mixed Grasses, 5 acres, partly dried . .... ...... Oct. 5-27 20.0 Barl@y32| ACES). /< 16 oieiciecva ie sloiaicle (ere eie 34 Sept. 2 Oct. 27—Nov. 1 5.2 On a number of these plots, 2 crops can be grown in one season, and on others the second cutting is used. Summer silage is used and recommended by many farmers, who claim that it is a great labor saver, since the crop is hauled to the silo all at once and the daily carting of one or more loads to the barn, as necessary with the soiling system, is obviated. 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No. 8 wash and dry udders and hind parts of all milking cows. 7-9 a.m. — Nos. 2, 3, 4, 9 milk ten cows each. Nos. 1, 5, 6, 8, 10 mix feed, clean barns (except where milking) tend to dry cows, clean windows, etc., as instructed. 9-12 a.m.— Each man clean cows and bulls in section corres- ponding to his number, turn cows out to pasture and tether bulls, then clean, scrub and disinfect his own section. 12 noon to 12:30 p.m. — Lunch. 12-3 p.m. — All milkers off. Other men prepare feed, hay, silage, etc.; keep barns clean, trim hoofs, clip udders, hind parts, heads, etc. 2:30 p.m. — No. 8 wash and dry udders and hind parts of all milking cows. 3-5 p.m. — Nos. 2, 3, 4, 9 milk 5-11 p.m. — All milkers off. 5:30 p.m. — Supper. 6:30 p.m. — No. 7 (night watchman) relieve No. 8, keep barn and cows clean, tend to fires, ete. 10:30 p.m. — No. 7 wash and dry udders and hind quarters of all milking cows. 11 p.m. to 1 a.m. — Nos. 2, 3, 4, 9 milk. 1 a.m. to 7 a.m. — Milkers off. 6:30 a.m. — No. 8 relieves No. 7 and starts schedule again. No. 10 tends to cows in maternity barn, cleans stalls, etc., and turns out to pasture. No. 11 follows calf schedule. GENERAL (1) Give to cows about one day before freshening, 1 lb. epsom salts in 2 quarts of water. ; (2) Do not give cold water to cow for 24 hours after freshening. Give warm water. In addition to all the hay she will eat, give — Ist day 2 lbs. warm bran mash; 2d day 3 lbs. warm bran mash; 3d_ day 2 Ibs. bran, 2 Ibs. milk ration; 4th day 4 lbs. milk ration; 5th day 5 lbs. milk ration; Management 719 6th day 6 Ibs. milk ration; 7th day 7 Ibs. milk ration; Sth day 8 lbs. milk ration; 9th day 9 Ibs. milk ration; 9th to 15th day 9 lbs. milk ration per day; 15th day increase grain about one-half pound per day until the safety point has been reached. After a few days drop back a pound or so and see if she will hold her level. Increase silage gradually. (3) Do not strip all milk from udder until beginning of third day after freshening, but relieve the udder of some milk. (4) Milkers must wash hands before milking each cow. No one except regular cow barn employees admitted to any part of cow barns without permit and not under any conditons during milking period. (5) Udders to be washed and dried before milking. (6) Milkers must always use the Hegelund method of milking. (7) No other work except cleaning of gutters to be done in cow barn during milking periods, at which time it is necessary to have absolute quiet and no talking. (8) Hind quarters of cows and gutters to be disinfected every morning after breakfast. (9) Keep fresh water before cows in box-stalls at all times. (10) Cows and bulls to be exercised every day. (11) Bulls to be disinfected before and after each breeding. (12) Clean drinking cups twice per week. (13) Wash windows once per week. (14) No one is permitted to open wires on bales of hay, straw or shavings unless some one from office is present. (15) Report every detail of anything unusual, and do not make any change (unless in cases of emergency) without reporting it first. (16) Any one found violating any of the above rules will be imme- diately discharged. Cows due to calve within 2 months, are not to be turned out with the herd, but exercised in a separate lot. CHAPTER VI BREEDING AND SELECTION T IS just as important for the dairy farmer to be | a thorough student of breeding, and to under- stand the principles and laws of breeding and se- lection, as it is for him to know how to feed his stock intelligently. Farmers who are starting a pure bred herd, and even those who have a herd estab- lished, will very often neglect their study and knowl- edge of breeding, probably because they do not - realize its importance. We can increase the milk production of the present generation of our herd by better methods of feed and care, but the pro- gressive farmer must plan for the future improve- ment of his herd and aim for each succeeding gener- ation to be better and more economical producers than the last. In order to accomplish this he should know how and why before deciding definitely upon the future development. If he has a grade herd he should know how to develop the best pure bred herd with the least expense, or if he has a low pro- ducing registered herd he should know how best to improve that herd, not only by feeding, but by breeding. The word breeding as we use it means the repro- 80 SANVIMVO HO HIHON NOE ¢ ahs mie Breeding and Selection 81 duction and improvement of the dairy cow, and in each individual case the re, -oduction, development and improvement of our own herd. There are certain definite laws that apply to all animals, and while a large share of our breeding is from a practical standpoint, it is necessary, in order to get a clear understanding of the best methods of development, to understand these breeding laws and the results as given to us by the scientists. We must believe in what we do and as far as possible know why we do it. The beginner can become fairly proficient in many of these points by reading and study, but much remains to be learned by experience. If we select, as brood stock, animals with special characteristics, we know that it is possible for these characteristics to be transmitted or inherited by their progeny, and even improved. If this could not be done the average cow would dry up in a few months, as the original wild cow did in the natural course of events after her calf was old enough to range for itself. Law of Heredity. — The common saying “like pro- duces like” may be taken as a rough approximation of the law of heredity. It is only roughly approxi- mate, for it does not enable us to predict with any degree of certainty what the appearance or char- acter of the offspring of given parents will be. Nevertheless it contains the truth. The expert who is familiar with the different families of stock can very often recognize the family relation of cows that he had never seen before, picking them out in a large herd by their outstanding characteristics 82 Feeding and Management of Dairy Cattle transmitted from one generation to another in that family. Inheritance shows itself in the color of cows, in their digestive powers, strength, size, disposition and milk and butter-fat production. The exact study of heredity is rendered difficult by the fact that a living organism is a very complex thing. Unless the attention is fixed on some one pronounced character, it is impossible, out of the seemingly confused collection of qualities, to dis- tinguish any clear law or order in the relation be- tween the qualities of parent and offspring. Mendel’s law. — The step that brought order out of confusion was taken by Gregor Mendel. He recognized that, in order to throw light on the prob- lem of heredity, it would be necessary to select for experiment individuals having strongly marked and - contrasted special characters. In 1865, after eight years’ work in the seclusion of the cloister garden of Briinn, he published the results of experiments which form the foundation of our knowledge of heredity to-day. Mendel worked with plants, cross- ing various varieties of peas. But the laws which he discovered for these have been found to be equally applicable in the case of animals. The nature of the law discovered by Mendel is most easily explained by an actual example. For certain reasons which will appear presently the re- lation takes on its simplest form in case not origi- nally studied by Mendel. If two blue Andalusian fowls are crossed the progeny is found to consist of three separate types in the following proportions: (spuely2O JO eTqON Jo wed) VIOIA AGVI GHLYOdNI Breeding and Selection 83 13) ech en Ie ete ACAS, AUC bi ne 25 per cent Bf avy = a aan UR ne PA ea eas | 3) 0 CoE ah Sg Sane tn re Gt ess If the offspring is bred, the following observations are made: Black bred with black produces nothing but black. White bred with white produces nothing but white. Blue bred with blue produces black, white, and blue in the same proportion as before. Black bred with white produces nothing but blue. These results can be fixed in the mind by looking at them as follows: Each fowl contains two elements (so called gametes), one derived from the male parent, the other from the female. In the black fowl both elements are black. Hence when two blacks are bred they can produce nothing but black. Similarly in the white fowl both elements are white. But in the blue fowl there is a black and a white element. When they are bred the offspring may in- herit in any one of the following ways: 1. Black from male and black from female = pure black... .1 2. White ‘“ Peta wynice:: 5° ‘¢ = pure white....1 Seep che) 0 )) 88 owhite : “ = ee CR ys 2 4. White “ meres oleic: 2 ** “<= blue so that the offspring will be pure black, pure white and blue in the proportion 1:1:2 or 25: 25: 50, as stated above. Dominance. — In most cases the situation is not 84 Feeding and Management of Dairy Cattle quite so simple as in the case of the Andalusian fowl. The mixed offspring, instead of being directly dis- tinguishable (as are the blue Andalusian fowl), is in outward appearance similar to one of the two pure types. The character which masks the mixed type is spoken of as the dominant, and the other character is spoken of as recessive. For instance, Mendel by crossing tall peas with dwarf peas obtained nothing but tall plants. But if the seeds from the tall plants so obtained were grown, it was found that they gave 25 per-cent dwarf and 75 per-cent tall plants. It will be seen that this is really quite similar to the case of the Andalusian fowl, except that 75 per-cent of the tall plants include 25 per-cent of the pure tall and 50 per-cent of mixed plants resembling outwardly the tall plants. This conclusion is borne out by further breeding. The dwarf plants bred true to dwarf. Of the tall plants 25 per-cent bred true to tall and 50 per-cent give partly dwarf and partly tall progeny. Here tallness is the dominant, and dwarf- ness the recessive character. In breeding cows we may not have knowledge of all the facts which would enable us to apply Mendel’s law in detail and in its exact form. But it is useful to know that, for certain features at any rate, two parents, both possessing a certain char- acter, will produce offspring all of which, without exception, possess that character. If stock of this kind has once been established, it will remain true unless contaminated by cross breeding with outside stock of different character. The significance of this (spue[yeQ Jo e[GOoN jo weppurr) aTTHd GAT GHLYOdNI 86 Feeding and Management of Dairy Cattle mal should have fine points, it should be lean and angular, yet vigorous vitality should show itself in a fine physique. Anything approaching coarseness must be avoided. Systems of Breeding. Line-Breeding. This is the mating of animals whose ancestors trace back to the same individuals. In this system there is less chance of breeding an irregular variety of characters and more chance of fixing and improving the good char- acters already characteristic of that family. In-Breeding is the mating of either sire and daughter, son and mother, or brother and sister. Cross-Breeding is the mating of animals of dif- ferent breeds, or different families, and is usually practiced in hope that the progeny will contain the good characters of both families. Experienced breeders that have an outstanding animal will practice in-breeding for one generation, to fix that character in the offspring to be used for future breeding. Some exceptional animals have been developed by this method, but it is generally advised that the average breeder should not practice in-breeding, as it is just as apt to intensify the hid- den recessive qualities as the dominant characters recognized and sought for. The development of some great families has proved that by line breeding the outstanding char- acters have been transmitted and intensified with reasonable certainty and without creating a mixture or variety. What more can a breeder want after he selects his ideal family than by line breeding to transmit and intensify the good qualities already (SpurpyVQ JO IGON jo dlIspuvis-yvary) XOW ONIATH NOI WVHO Breeding and Selection 87 existing? In so doing he begins the improvement where the other fellow left off. Some breeders make a practice of line breeding, but now and then out-cross to another family. They may be justified in doing this under certain con- ditions. If they are not content to carry on line breeding and want to invent or acquire something new, and have the time, money and patience to carry it out, or if their herd is seriously lacking in a certain character, they may win by out-crossing if the new stock introduced has the desired qualifica- tions and careful selection is made from the variety thus created. Many good cows have been developed by this practice, but the best results can be obtained only in the hands of the expert. The crossing of different families containing different characters cor- responds to Mendel’s results in crossing different characters, and we get similar results in comparison; a certain per-cent of the offspring will represent the character of one parent, another will represent the character of the other parent, and a certain pro- portion will represent a mixture of the characters of both parents. In other words outcrossing tends to produce variations and to a certain extent dilutes the characters already established. It may result successfully if the breeder eliminates the less de- sirable elements, eventually intensifying what he has gained by the cross. A farmer who intends to develop a herd by the purchase of mature animals would probably have a great difficulty in buying the kind of animals that he wants, all from one family. He has to start 88 Feeding and Management of Dairy Cattle somewhere, so he selects as many as possible from the family line that he intends to follow and the balance from another family that nicks well with his. Line breeding is then practiced by using the origi- nal herd sire, and either a son or grandson on his daughters. Each bull is then bred to his own grand- daughters. Origin and History of the Breed. — Breeders should become familiar with the origin, history and development of the breed in which they are inter- | ested. This is not only an aid in breeding operations, but also enables them to talk more intelligently to prospective buyers. Improvement by selection. — It is true that only one third of the dairy cows in the United States pay a very good annual profit for their owners. The second one third are such poor producers as to cause a loss of $50,000,000 annually, and the remaining one third produce sufficiently to about offset this loss. It is also true that while these figures apply to the whole country, the same percentages apply to many individual herds. We all know this, but pos- sibly do not realize that it may be so with our own herd. We all suffer: the farmer through diminished profits, the consuming public through increased prices. Besides, there is a double loss. The cows that are boarded and stabled without compensation return evil for good, and avenge themselves by con- taminating the breed with their equally unpro- ductive offspring. Our aim is to breed to improve, FERN’S OXFORD NOBLE iundson of Noble of O ’s Noble) ern s olden F 1 q iklands, through GC © ra a6 re (Gi Breeding and Selection 89 and if we have taken time and study to select a good herd sire, we should also take time and study to select good cows to be bred to him. What are we going to do about it? One thing is clear. If we are to improve matters by selection, the first thing to do is to find out which are the losing cows. This seems so obvious that we wonder that it needs to be pointed out at all. Facts, however, show that the need is not only present, but urgent. The second thing that we must do, having determined which are the losing cows, is to replace them — sell them for what we can get. Even giving them away would be cheaper than to keep on feed- ing and stabling them at a loss. The third thing that we must seek to accomplish is to improve our stock, so that in the future there shall be less to discard, and that the cows retained for dairying purposes shall give a higher yield of profit. To some extent this third object will be secured automatically in discarding the unproductive cows, since good and bad qualities in this as in other matters are markedly hereditary. But much more than this remains to be done. Having now clearly discerned our aim, our next concern must be to find or devise the proper means of attaining it. | First then, in regard to those losing cows. Their presence in the herd is a reflection upon our business methods. We ought to be ashamed of them. All that is needed is a systematic keeping of records. We must know for each cow the daily ration fed 90 Feeding and Management of Dairy Cattle and the milk produced each day, by using the methods as described in Chapter III. The little extra time and trouble spent in measuring the feed and the milk output, and in making out the daily records is paid for many times over in the results. Having weeded out the unproductive cows and sold them for beef, say, it remains for the farmer to attend to the third item on the program, the im- provement of his stock. The first step in this direction has already been taken, since productiveness is hereditary, and in weeding out the inferior cows from the herd, a higher average of milk production is assured for the next generation. By the use of good judgment and the intelligent application of the principles of stock breeding, something can be done on the foundation of a herd of grade cows alone. But so much more rapid progress is made by the infusion of pure blood, that any additional expense incurred to secure this will be very quickly repaid. Best of all, of course, is to replace the herd entirely by pure breds. This is not beyond the reach of the farmer of moderate means if he goes about it systematically and has patience to build up the herd gradually, as described in Chapter I. After deciding upon the method of establishing our herd, we decide upon the kind of breeding to carry on, and the family or families to use. This is where the knowledge of breeding is especially helpful. Selection of Family. — We should learn to base our selection upon absolute facts. A thorough study (spue[yeQ Jo s[qoN Jo 1a}4sneppuriy) aT OIOVN ae gina Breeding and Selection 91 should be made of the pedigrees and the actual per- formance of each member of the families being considered. Do not be misled by a lot of red ink that does not mean anything, or by sensational adver- tising, but look for the outstanding characteristics and the actual performance, and the ability of the Brookwood Farms Herd BREEDING RECORD This record to be filed at Farm Office immediately after service, Herdsman will note above if it is first, second or third service. animals to transmit those characters. The longer a certain character has existed in a family the more certainly is it transmitted, the development being handed down through several generations and im- proving with each individual. The future generation cannot inherit something that the parents and ancestors do not possess. There- fore if we are trying to improve by selection and breeding we must select from a pedigree of known producers. 92 Feeding and Management of Dairy Cattle If the dam or granddam of the animal we select for breeding is foundation stock with unknown pedigree, we, of course, do not know the records back of that cow. Her ancestors may have been high producers, but the fact that we are most interested in is, does she contain good qualities, and is she transmitting good qualities to her sons and daughters and grand- sons and granddaughters? If she is, we can rest assured that these characters have been inherited. On the other hand if the progeny of the foundation animal are not good producers, or are not old enough to have shown their productive ability, we are gam- bling with chances of winning on unknown quantities. SERVICE ORDER New York, April 3, 918 Ur. Morris He Roberts, Jres You are hereby ordered to breed__{mported Whitie HL No.Bs9%4. to Gol : H. No. B.648_ after_Aucust 1641918 ___and prior to_Septembe Edm Cecen Selection should not be concluded with the in- vestigation of the performance of the animal and its ancestors, but the type, conformation, and con- dition should also be looked into, and judged ac- (spuepyeO JO xIGoN Jo so,ysneppuesy) CIVIN NUTINVaA ¥ r Le bag hes es eae cal ¥ - ‘ Breeding and Selection 93 cording to the score card and the best ability of the buyer. Many cattle are purchased through cor- respondence, and in that case the buyer must rely to a great extent upon the honesty of the seller. Some animals will begin to produce and make records in their two-year-old form, others will not produce heavily until the second, third or fourth lactation periods. We realize that a cow cannot transmit qualities that she does not possess. Among animals that have descended from a high-producing family and have been neglected as far as feeding and care are concerned, the tendency will be for the de- velopment to go backwards instead of improving. It has been observed that cows added to the Brookwood herd by purchase did not develop their full producing capacity until after one or two years’ residence here, and sometimes not until they were five or six years old. It must remain for the time being an open question whether this late produc- tivity is to be ascribed to the influence of our methods upon the cow herself, or to some inherent peculiarity inherited from her ancestors, and per- haps due to the different methods of feeding, etc., practiced in her original home. Recister oF Merrit BREEDING CHART As an example of the use of the following table, we take the case of a cow whose test ends on January 1st. From the table we find that the cow should be bred prior to August 1st; that is to say, at the latest on July 31st. Considering this the first day she will 94 Feeding and Management of Dairy Cattle carry her calf, we find that allowing 31 days for August, 30 days for September, 31 days for October, Test ends Jany. OCONOrnrhWNe 10 REGISTER OF MERIT BREEDING CHART Breed June 17 Aug. After Prior to fat CHM ONOMNRWN EH = — Bee ee Oo rP LW LD ry o ion s Test ends Breed After Prior to July 18 Sept. 1 19 2 20 3 21 4 22 5 23 6 24 rh 25 8 26 9 27 10 28 11 29 12 30 13 31 14 Aug. 1 15 2 16 3 17 4 18 5 19 6 20 7 21 8 22 9 23 10 24 11 25 12 26 13 27 14 28 Breeding and Selection 95 30 days for November, 31 days for December and one day for January Ist, that she will have carried her calf 155 days during the test. REGISTER OF MERIT BREEDING CHART Test ends Breed Test ends Breed After Prior to After Prior to March 1 Aug. 15 Sept. 29 |} April 1 | Sept. 15 Oct. 30 2 16 30 2 16 31 3 17 Oct.’ 1 3 17 Nov. 1 4 18 2 4 18 2 5 19 3 5 19 3 6 20 a 6 20 4 7 21 5 7 21 5 8 22 6 8 22 6 9 23 7 9 23 7 10 24 8 10 24 8 11 25 9 11 25 9 12 26 10 12 26 10 13 27 11 13 27 11 14 28 12 14 28 12 15 29 13 15 29 13 16 30 14 16 30 14 17 31 15 17 Oct. 1 15 18 | Sept. 1 16 18 2 16 19 2 17 19 3 17 20 3 18 20 4 18 21 4 19 21 5 19 22 5 20 22 6 20 23 6 21 23 7 21 24 7 22 24 8 22 25 8 23 25 9 23 26 9 24 26 10 24 27 10 25 27 11 25 28 il 26 28 12 26 29 12 27 29 13 27 30 13 28 30 14 28 96 Feeding and Management of Dairy Cattle That is, a cow finishing her test on January Ist can be bred, at the latest, on July 31st preceding Test ends May CONornrhwWhN re REGISTER OF MERIT BREEDING CHART Breed After Prior to Oct. 15 Nov. 29 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Dec. 30 1 a Of OND OP WwW DO 11 June Test ends After Nov. Dec. Breed 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 1 2 3 4 5 6 7 8 9 10 ik 12 13 14 Breeding and Selection | OF and qualify for Class A A. As, however, this is the latest day on which a cow could be bred and meet the requirements of carrying a calf 155 days during REGISTER OF MERIT BREEDING CHART Test ends Breed | Test ends Breed After Prior to After Prior to July 1 Dec. 15 Jany. 29 Aug. 1| Jany.15 March 1 2 16 30 2 16 2 3 17, 31 3 Ay, 3 4 18 Feby. 1 4 18 4 5 19 2 5 19 5 6 20 3 6 20 6 a 21 4 7 21 7 8 22 5 8 22 8 9 23 6 9 23 9 10 24 7 10 24 10 11 25 8 11 25 11 12 26 9 12 26 12 13 27 10 13 27 13 14 28 11 14 28 14 15 29 12 15 29 15 16 30 13 16 30 16 17 31 14 17 31 tZ 18 | Jany. 1 15 18 | Feby. 1 18 19 2 16 19 2 19 20 3 17 20 3 20 21 4 18 21 4 21 22 5 19 22 5 22 23 6 20 23 6 23 24 7 21 24 fi 24 25 8 22 25 8 25 26 9 23 26 9 26 27 10 24 27 10 27 28 11 25 28 11 28 29 12 26 29 12 29 30 13 27 30 13 30 31 14 28 31 14 31 98 Feeding and Management of Dairy Cattle the test and there is always the possibility of a cow not holding to a service, an earlier date is also given, fixed arbitrarily 44 days in advance of the latest REGISTER OF MERIT BREEDING CHART Test ends Breed Test ends Breed After Prior to After Prior to Sept. 1| Feby. 15 April 1 || Oct. 1 | March17 May (1 2 16 2 2 18 2 3 17 3 3 19 3 4 18 4 4 20 4 5 19 5 5 21 5 6 20 6 6 22 6 7 21 rf 7 23 « 8 22 8 8 24 8 i9 23 9 9 25 9 10 24 10 10 26 10 11 25 11 11 27 11 12 26 12 12 28 12 13 27 13 13 29 18 14 28 14 14 30 14 15 | March 1 15 15 31 15 16 2 16 16 | April 1 16 17 3 17 17 2 17 18 4 18 18 3 18 19 5 19 19 4 19 20 6 20 20 5 20 21 7 21 21 6 21 22 8 22 22 a 22 23 9 23 23 8 23 24 10 24 24 9 24 25 11 25 25 10 25 26 12 26 26 il 26 27 13 27 27 12 27 28 14 28 28 13 28 29 15 29 29 14 29 30 16 30 30 15 30 31 16 31 Breeding and Selection 99 day, which will allow one additional service and in Some cases two, prior to the time after which the requirements of Class A A cannot be met. REGISTER OF MERIT BREEDING CHART Test ends Breed Test ends Breed After Prior to After Prior to Nov. 1] April 17 June 1 || Dec. 1{| May 17 July 1 2 18 2 2 18 2 3 19 3 3 19 3 4 20 4 4 20 4 5 21 5 5 21 5 6 22 6 6 22 6 7 23 a v4 23 i 8 24 8 8 24 8 9 25 9 9 25 9 10 26 10 10 26 10 11 27 11 11 27 11 12 28 12 12 28 12 13 29 13 13 29 13 14 30 14 14 30 14 15 | May 1 15 15 31 15 16 2 16 16 | June 1 16 17 3 17 17 2 17 18 4 18 18 3 18 19 5 19 19 4 19 20 6 20 20 5 20 21 a 21 21 6 21 22 8 22 22 « 22 23 9 23 23 8 23 24 10 24 24 9 24 25 11 25 25 10 25 26 12 26 26 11 26 27 13 27 27 12 27 28 14 28 28 13 28 29 15 29 29 14 29 30 16 30 30 15 30 CHAPTER VII Firtinc CATTLE FoR EXHIBITION HE OBJECT of the various cattle and show associations in offering premiums for the best show animals is to furnish an incentive to the farmer to breed the best animals possible. The score card for the ideal type of dairy cow not only selects the points that please the eye, but empha- sizes the points that almost always go with high production. The farmer that keeps herd records and can show high and economical production, and can also show type by his winnings in the show ring, is doing a very creditable work, not only for himself, but for the breed of cattle that his herd represents. Aside from the honor and pleasure that he gets in point of sportsmanship, he is showing his animals before the public and advertising his herd, which will result in a greater demand for the progeny of his stock. In showing cattle, the first and most important consideration is the selection of the animal to be exhibited. This selection must be based on an un- derstanding of the general conformation and type which is described in the scale of points in the chapters of this book relating to the different dairy breeds. Probably an equally important factor is the training and fitting of the show animals. Success in 100 Fitting Cattle for Exhibition 101 this depends upon the aptitude of the show man as a judge, his ability to grasp all the requirements and points of the ideal show cow; and also upon O) |. ea sel Wah ( NK in 1s Nag AN) nie 3 Wy) He Wy at | y ise ¢ : i Nia RG \t W Ad (284 fi Diagram of Cow Showing Points 1. Head 12. Withers 23. Shoulder 34. Fore udder 2. Muzzle 13. Back 24. Elbow 35. Hind udder 3. Nostril 14. Loins 25. Forearm 36. Teats 4. Face 15. Hip bone 26. Knee 37. Upper thigh 5. Eye 16. Pelvic arch 27. Ankle 38. Stifle 6. Forehead 17. Rump 28. Hoof 39. Twist 7. Horn 18. Tail 29. Heart girth 40. Leg or gaskin 8. Ear 19. Switch 30. Side or barrel 41. Hock 9. Cheek 20. Chest 31. Belly 42. Shank 10. Throat 21. Brisket 32. Flank 43. Dew claw 11. Neck 22. Dewlap 33. Milk vein his knowledge, ability and experience in fitting and training animals for exhibition. Usually a very good show animal not in the best of condition will win over an animal with poor conformation; still, it happens not infrequently that a very good animal not in the best of shape will lose to another animal that is not so good, but happens to be in better condition and better trained. 102 Feeding and Management of Dairy Cattle The beginner or amateur should not attempt to start showing at the larger exhibitions or fairs. He should fit his cattle to the best of his ability, and start in at the local or county fairs, and as he gains experience gradually work up to the larger shows. He will find that it is more encouraging and he will probably have acquired a greater training than by starting at the top. It is not necessary to use harsh methods, or treat- ment that will injure the animal in any way. What is to be gained if such stringent methods are used, that the cow, after completing the show circuit, will be for evermore barren and a non-producer? Show- ing is no doubt more or less of a strain on the animal, but nothing more should be sacrificed than a slight temporary decrease in production. As an example of efficiency in show management, take the case of Beechlands Champion Lily. She freshened Febru- ary 1, 1916 and in 365 days made 11627.4 lbs. of milk and 628 lbs. of butter fat. During this test she was on the show circuit for six months, and won, among other prizes, first prize for Register of Merit cow at Indianapolis and Southwestern Dairy Show at Kansas City. She dropped a fine vigorous bull calf on April 4th and in the following test she made 14,355.6 lbs. of milk and 829.26 lbs. of butter-fat, and finished the test in excellent condition. Type is good. Production is good. But the ideal cow is one that produces, re-produces, and has show win- nings to her credit. Time required to train and Condition. — It would be impossible to state a definite time in which to Sen TYPES OF HEADS AND HORNS Warder’s Fern Blossom Agatha’s Maiden Fern Golden Fern’s May Belle Oxford’s Briar Flower Fitting Cattle for Exhibition 103 train and fit animals for exhibition. Much depends upon the condition and disposition of the individual. Three months, however, is better than six weeks. The longer period gives us an opportunity to study the animal and study her faults, and gradually correct them by using natural methods. Short time fitting sometimes requires methods that are harmful. For instance at the last minute the herdsman de- cides that the barrel is underdeveloped, so he must do something at once to fill it out, and resorts to filling her up with slops composed of various grains and liquids, and perhaps gives gallons of this mix- ture before she is filled out to his satisfaction. He may also find that there are certain places that are hollow, and in order to fill them out he injects par- affine under the skin. Her coat may not be smooth and show real bloom, so he feeds heavily of certain high protein feeds and drugs to correct this con- dition. She may be sluggish, and he resorts to stimulants and medicines to put the pep in the animal. It goes without saying that these methods are extremely harmful to the future usefulness and value of the animal. Factors to consider. — During the period of fitting the herdsman should consider the following factors, and keep them always in mind, studying the animal in detail, and watching especially for her weak points and faults. Feeding, grooming, exercise, care of the feet and horns, general condition (hide, hair, flesh, bowels), training (disposition, pose, man- cuvring), and finally shipping, and care before entering the ring. 104 Feeding and Management of Dairy Cattle Feeding. — The feed mixture and the amounts to feed are very important. If the cow is carrying a calf of course this condition will call for a slightly different feed than for a cow not with calf. Linseed oil meal is an important part of the grain mixture as it tends to put a gloss on the hair, but if the quality is not good, or an excess of it is used the results will be more harmful than good. Care should be taken not to overdo any of the factors. The ration and the amount of feed consumed should be watched closely, and the safety point determined, as in feeding for production. A feed that has produced good results in fitting show cattle is as follows. This mixture can be used as a base to work on, and should be varied slightly according to the individual requirements of the animals. If the animal is in poor flesh and does not gain satisfactorily in weight, add a little more corn meal, or if it is getting overfat reduce the amount of corn meal. The amounts consumed must also be based upon the individual condition and require- ments. Crushed 'Onte!'..4) Geese 100 Ibs. Wheatibranten . suena 200 “ Corn or Hominy Meal....... 100 “ Linseed Oil Meal........... 100 ‘“ Salt 1% In addition to this the cows receive mixed hay, clover, little timothy, red top or rye-grass. A relish of cabbage, beets, etc., helps out. One feeding of alfalfa hay daily is not objectionable, but alfalfa exclusively is too loosening and prevents holding Fitting Cattle for Exhibition 105 flesh under shipment. When once a good ration has been established it is best not to change, except to slightly widen or narrow it for certain individuals. The calves should be fed according to the schedule in Chapter II, except that roots thinly sliced or pulped would be better than ensilage. The calves should not be turned out to graze within six weeks of the show, as at this time the feed should be ab- solutely controlled. When turned out for exercise they should be in a lot separate from the calves that are not to be exhibited. Grooming. — The grooming of an animal benefits not only the appearance of its coat but also con- tributes to its general well-being by keeping the skin and pores in a healthy condition. A bright smooth glossy coat is generally a sign that the animal is in good condition, so that the appearance of the coat is due to both internal and _ external forces. The pores must be kept open, the skin loose and pliable, and all foreign matter removed. Ex- cessive grooming with a currycomb is harmful. Where there is a spot of dirt or manure on the animal it is all right to rub off with a currycomb, but for general cleaning it should’ not be used oftener than once every second or third day. The animal should however be groomed twice a day with a brush, not too coarse or hard, and also rubbed off with a soft dry cloth, or the bare hands, using small quantities of an emulsion of equal parts of olive oil and alcohol and plenty of elbow grease. There is a great difference of opinion in regard to the use of blankets. A blanket serves several purposes. It 106 Feeding and Management of Dairy Cattle affords protection against flies, it helps the hair to lie smooth, and it also hastens shedding. It is, how- ever, best not to use blankets any more than nec- essary for these purposes. If they are used, they should be of light woolen material. Of course during shipment it may be necessary to cover the animals with blankets to keep out dirt. Exercise. — During the preparation for exhibition the animals should be kept in a box stall that is well bedded with clean straw or shavings. They should be turned out to exercise in the evening when there are not so many flies to annoy them, and when it is cooler. The exercise lot should contain very little grass. A large share of the exercise is given during the day when they are led out to be trained for show etiquette. Care of the Feet and Horns. — The feet should be trimmed, not only to add to the appearance, but so that the animal will walk and stand naturally and comfortably. The methods for trimming the feet are described in Chapter IV. Before any attempt is made to trim the horns they should be carefully studied. It is an easy matter at any time to file off part of the shell, but when too much is taken off it may mar the graceful curves and symmetry of the horns. First a wood rasp is used, not only to file off the rough parts of the shell, but to add to the beauty of the curves. On some parts as much as one eighth of an inch may be taken off, while other spots would not need any filing. After the filing so that the horns are as symmetrical as possible, they are smoothed off with a piece of glass, and then TYPES OF UDDERS nel — eT ~ of 622 9354.13 469.64 5.020 Class D 33 “ 671 9146.82 461.43 5.045 Class. 311% 793 8471.01 428.86 5.057 ClassF 23 “ 959 8134.24 410.44 5.046 Class Gp Dini 2102 7850.43 392.88 5.004 Av. for 7943 8999.52 450.08 5.001 Summary of 550 Double Letter Records 2 er Age Records Lbs. Milk Lbs. B.F. Cent. Class AA 5 yrs.andover 146 9447.63 462.42 4.894 Clas BB 43 “ 44 8937.32 440.83 4.932 ClasCG 4 “ 68 8454.36 433.42 5.126 Clas DD 33 “ 47 8089.89 414.69 5.125 Clas EE 3 “ 62 7731.02 390.98 5.057 Class FF 2a) has 736 737.24 376.91 5.116 Glass GG 2.0 i 118 6856.36 350.18 5.107 Av. for 558 8161.11 410.39 5.028 Great as has been the growth of the Guernsey in popular favor, and prosperous as have been her in- terests, there is a sense of pride and satisfaction to those who have been associated with the breed that the ground she has gained has been won by her own honest efforts as a dairy cow. She has led by measur- ing her efforts by the critical test of a dairy cow, what she can do in the year race, not what the butter-maker might do with her products in short time trials. In other words the Guernsey stands The Story of the Guernsey 199 for records based on butter fat production for ex- tended periods of time. The Guernsey is perfectly willing to rest her laurels on her ability as an economical producer of the highest grade of dairy products. It is fortunate that her friends have ever pinned their faith to the idea that to be a good Guernsey is to be a good dairy cow measured by productive capacity. One of the greatest admirers of the breed aptly indicated that we should look for our Guernseys to show that ca- pacity for work and that ruggedness of constitution and vigor which we expect in a profitable dairy cow. The true type Guernsey should be sufficiently sym- metrical to please in the show-ring. Embodying with this the prevailing characteristics of color which shall give a more definite breed type we should not forget that distinctive feature — the yellow hide — which has been handed down from the founders of the breed, the Guernsey Islanders. It is to this show of size and capacity and the distinguishing yellow richness of the products that the breed credits its growth in popular favor. It is these qualities that were developed and fixed in her upon the Island of Guernsey. It is to these qualities that the Guern- sey owes her introduction into this country. With this ideal before them, the future of the Guernsey will be what the breeders make her by careful se- lection, mating, feeding and developing, so that she may be an animal of great dairy capacity capable of economically producing a large quantity of the best colored and flavored products. The Guernsey breed is just on the dawn of her 200 Feeding and Management of Dairy Cattle history making. Her performance has already put her in a position where she is recognized as well to the front, as one of the four leading dairy breeds. She offers the greatest opportunity of any breed for constructive breeding, since it has already been shown by the Advanced Register work that the good ones are not confined to any one or even a dozen lines. A perfection of form or production has not even been distantly approached. Records of yearly performance are known for a far greater percentage of Guernsey cows than for cows of any other breed; therefore one can start con- structive Guernsey breeding with greater initial knowledge on which to base his breeding plans than is possible with any other breed. For the man who wishes to procure the highest quality of dairy products with greatest profits and at the same time render a real service to humanity in providing more of nature’s best food, the Guernsey breed offers a wonderful opportunity. ScaLte or Pornts FoR GUERNSEY CATTLE ADOPTED IN May, 1918 By tae AmerRIcAN GUERNSEY CaTTLE CLUB In publishing this score-card we realize that it is now conceded that the best way to judge of the productive capacity of a cow is to test her. : Nevertheless, we think some external characteristics indicate dairy capacity; therefore, we try to combine the recognition of these characteristics in this scale of points with those that de- termine symmetry and uniformity. We urge the adoption of this scale of points by judges in an effort to make the Guernsey breed more symmetrical and uniform and still not impair its usefulness, The Story of the Guernsey 201 COLOR We recognize that the Guernsey varies in color from the very lightest shade of fawn through the darker fawns, even to some -black, but the most desirable color is a medium shade of fawn broken with white, buff nose, light fillet. COLOR OF PRODUCT One of the important distinguishing features of the breed is the yellow color of the milk and its products, indicated by the presence of a yellow color in the pigment of the skin. This is very pronounced and held by this breed to the greatest extent under all conditions of stabling and feed. Every effort should be made to maintain this characteristic. It is recognized that this color is accompanied by a superior flavor in the milk and its products. Scate or Ports ror BuLis AnatomicaL Structure Inpicatina Datry CONFORMATION CONSTITUTION AND SYMMETRY Heap: Clean cut, lean face, wide mouth and muzzle, wide open nostrils, and full bright masculine eye. Broad be- tween the eyes and dishing.......... Sas Horns: Small at base, medium length, not LOOSPREAGING ee ees sos bce uate Di rene NECK: Long masculine neck with strong crest and) clean: throstyo oe :ccccdaelee ne ee Cee WITHERS: . Chine rising above shoulder blades, that are moderately thick and not CORTSR el ce Vict au ks se cca esr eee ae Back: Straight from withers to hips........ Si Veen Hires: Wide apart, not too prominent ....... Cage sare tee Romp: Long, continuing with level of the back, also level between hip bones Bue pin DONES Go 2. cas een eae Gin teen, THURLS: Widerpartiand high 9/24: 0 ae ena) PAN Mae al CHEST: Wide, and deep at heart, least depres- sion possible back of shoulders ....... Go sees Bopy: Deep and long, with well-sprung ribs which are wide apart. Thin arching. fame 3.) Poe as TOY cesssaves 202 Feeding and Management of Dairy Cattle THIGHS: LEGs: Hive: Tatu: RUDIMEN- TARY TEATS: Mink VELNs: SECRETIONS INDICATING CoLOoR OF PRODUCT: CoLor MarkInas: Sizz: Thin, in-curving seen from side, and wide apart from rear................ Comparatively short, clean, wide apart and nearly straight when viewed from behind, squarely set under body Loose and pliable, and not thick, with, Gilly Teele” Faia vines 6 eens Neat and firm setting on, long, good FFE) 1 as hey aR eS Pha pear eg ate ak A Teats wide apart and squarely placed. Long, crooked, branching and prom- inent, with large, deep wells......... Indicated by the depth of yellow, inclining toward orange, of the pig- ment secretion of the skin on the body generally and especially discernible in the ear, at the end of bone of tail, around the eye, on the scrotum, and inside of thighs, and at base of horn. Hoofs and horns amber colored ....... A shade of fawn with white markings . Mature bulls about 1600 Ibs.......... ScatE or Points ror Cows we eeeeeeee Perret rrrry ANATOMICAL StRucTURE INDICATING Darry CONFORMATION Heap: Horns: NEcK: WITHERS: Back: CONSTITUTION AND SYMMETRY Clean cut, lean face, wide mouth and muzzle with open nostrils, full bright eye with gentle expression. Forehead long, broad between the eyes and GSH e os Soe en ea teetne ei Small at base, medium length, not TOO Aprestdinig. voce ato wreck lelspie mee as Long and thin: clean throat......... Chine rising above shoulder blades that are moderately thick and not COATSS joys c Gin EE Tee ee es rot Bae Straight from withers to hips........ te eeeeneee se eeee eens ee eeeeenee Mink VEINS: SECRETIONS INDICATING CoLoR OF PRODUCT: CoLor MarxIncs: Sizz: The Story of the Guernsey Wide apart, not too prominent....... Long, continuing with level of the back, also level between the hip bones nid) Dones hn A ae NN Le ee Wide apart and high................ Wide, and deep at heart, with least depression possible back of the SMOULG ESHA et ele we sierevale’ ate Wale aie vove Deep and long, with well-sprung ribs which are wide apart. Broad lom.))/fhin arching flank. 22.5 5...2.. Thin, incurving seen from side, and Wide apany MOM TA Ss! ool ets we Comparatively short, clean, wide apart and nearly straight when viewed from behind, squarely set UNG ETO Als Was urea tals ate aie lenesal eee « Loose and pliable, and not thick, wilt hvotlysTee lim ern aki wes jes aside elec ©» Neat and firm setting on, long, good BWALC area ei ciciaye ayers laneere liebe a teltalelltr aces Veins prominent ice i kee ae eo Attachment to body long and wide... Extending well forward .............. Level and well up behind ............ Teats of good even size, well apart andisquanelyplacedinne ses ici tiatdis ces Long, crooked, branching and prom- inent, with large deep wells....... a Indicated by the depth of yellow, ” inclining toward orange of the pig- ment secretion in the skin, on the body generally, and especially dis- cernible in the ear, at the end of bone of tail, around the eye, on the udder and teats and at the base of horns. Hoofs and horns amber colored...... A shade of fawn with white markings. Mature cows about 1100 Ibs. in milk- AME UCONGIGION. yes cia celina aieereeue tan eee ee eeesesee ee cese cere ae ececesee 204 Feeding and Management of Dairy Cattle Nore: Further information regarding the Guern- sey Breed may be secured from The American Guernsey Cattle Club, Peterborough, New Hamp- shire. CHAPTER XIII Houstern-Frinstan Cattur “Origin and Development. — The strongly marked black and white cattle of North Holland and Fries- land constitute one of the very oldest and most notable of the dairy breeds. The historians of this race claim that it can be traced back for two thou- sand years, during which the breed continuously oc- cupied the territory named and was always famous for dairy purposes. Tradition has it that two an- cient tribes located upon the shores of the North Sea before the beginning of the christian era; one possessed a race of cattle pure white and the other a kind all black. Both the men and the cattle then became amalgamated, forming the people and herds which for centuries have occupied that region. Hol- land has been noted for dairy products for at least a thousand years, and the great bicolored beasts up- on which this reputation has been gained have been slowly but surely developing their present form of dairy excellence. These cattle have been known by several different names, in both Europe and America. ‘Holland Cattle,” “North Hollanders,” “Dutch Cattle,” “Hol- steins,” “Dutch Friesians,” “Netherland Cattle,” and “Holstein-Friesians,” are all the same. There was 205 206 Feeding and Management of Dairy Cattle sharp contention in this country before the last name was agreed upon and generally accepted. It seems unfortunate that the simple and sufficiently descriptive and accurate name of “Dutch cattle” was not adopted. “The large frame, strong bone, abundance of flesh, silken coat, extreme docility, and enormous milk yield of the Holstein-Friesians result from the rich and luxuriant herbage of the very fertile and moist reclaimed lands upon which the breed has been per- fected, the uncommonly good care received from their owners and the close association of people and cattle. The Roman dominion brought improvements in draining and diking, in methods of cultivation and of cattle breeding, but no mixture of blood occurred with the inhabitants or in their herds. The preser- vation of the Friesian people and their continued adhesion to cattle breeding for more than two thou- sand years is one of the marvels of history. Always few in number, and though the conflicts of war and commerce have raged over and around them, they have remained in or near their original home, con- tinuously following their original pursuits. Their farmhouses are fashioned after the same general model; the one immense roof covers everything that needs protection. Here the cattle find shelter during the long and rigorous winter months. Here they are fed and groomed and watched for months without being turned from the door. Here the family is also sheltered, sometimes with only a single partition be- tween the cattle stalls and the kitchen and living room. Everything is kept with a degree of neatness Holstein-Friesian Cattle 207 marvelous to those not accustomed to such system. The cattle become the pets of the household. At the opening of spring or when grass is sufficiently grown they are taken to the fields and cared for in the most quiet manner. Canvas covers protect their bodies from sun and storm and insects. The grasses upon which they feed are rich and luxurious, and the ani- mals have to move about very little to gather suffi- cient food. On the first appearance of winter they are returned to the stable and the simple round of the year is completed. This round is repeated until the cattle are 6 or 7 years of age, when they are usu- ally considered as past the period of dairy profit and are sent to the shambles. The object is always to produce as much milk and beef as possible from the same animal. With this two-fold object in view, ‘selection, breeding and feeding have been continued for ages.” (Houghton) This condensed description of the origin, develop- ment and home treatment of this breed of cattle goes far toward explaining the characteristics of the breed as seen in this country. The early Dutch settlers in America undoubt- edly brought their favorite cattle with them during the seventeenth century, and there are definite records of three or four importations prior to 1850, but the credit of first introducing this breed to America and maintaining its purity here is due to Winthrop W. Chenery, of Massachusetts. He made three importations between 1857 and 1862. The Messrs. Gerrit S. and Dudley Miller, of New York, followed in 1867, and soon thereafter numerous 208 Feeding and Management of Dairy Cattle others brought animals of this breed in considerable numbers to the United States. They have increased rapidly by importations and breeding, and are now to be found in nearly all parts of this country. Characteristics. — The striking features in the ap- pearance of this breed are the color markings of black and white and the large size of the animals of both sexes. The shining jet black contrasts vividly with the pure white, the fine, silky hair growing upon a soft and mellow skin of medium thickness. In some animals the black predominates, and the white in others. Black has been rather preferred among American breeders, to the almost entire ex- clusion of white in some cases, yet a very few noted animals have been mainly white. The average ani- mal carries rather more black than white, and the distribution and outlines of the markings are ex- tremely irregular. The black and white are never mixed, the outlines of demarkation being usually sharply drawn. In Europe there are still some red cattle of this breed, and occasionally a pure-bred calf is dropped in this country with bright red in- stead of black, showing the influence of some remote ancestor, but none are admitted to the American herd book except those black and white. In size the Holsteins are the largest of all the dairy breeds. The big, bony frames are usually filled out, and the chest, abdomen, and pelvic region are fully developed. It is difficult to prevent the males from becoming too fleshy for breeding animals, and the females, when not in milk, take on flesh rapidly and soon become full in form. The cows range in weight from 1,000 Holstein-Friesian Cattle 209 to 1,500 pounds, most of them being between 1,100 and 1,400, with an average of about 1,250 pounds. The bulls at maturity are very large and heavy, often above 2,500 pounds in weight. The head is long, rather narrow and bony, with bright yet quiet eyes and large mouth and nostrils. The horns are small and fine, often incurving, and frequently white with black tips. The ears are large, thin, and quick in movement. The neck is long, slender, and tapered in the cows, its upper line often quite concave. The back line is usually level, particularly with the males, and the hips broad and prominent, some have well rounded buttocks, but a drooping rump is not uncommon. The legs appear small for the weight carried and are quite long, the tail is long and fine, and a white brush is required. The udder is often of extraordinary size, filling the space between legs set well apart, extending high behind and fairly well forward, with teats of large size and well placed. The teats are sometimes cone shaped and uncom- fortably large and puffy where attached to the udder. The milk veins are usually prominent and sometimes remarkably developed. There is a more marked in- clination toward the beef form among the bulls than among the cows; the latter are generally of the true dairy type. “Tn temperament these animals are quiet and do- cile, bulls as well as cows, and the bulls exception- ally so. They have great constitutional vigor. The calves are large at birth, almost always strong and thrifty, and they grow fast and fatten easily. They mature early, heifers reaching their full weight at 210 Feeding and Management of Dairy Cattle two and a half years, and showing no growth after four or five years except the addition of flesh and fat. Animals of both sexes can be readily turned into very good beasts for slaughter at almost any age, but they lack depth in the loin and ribs and have not the finish and quality of the noted beef breeds. These animals are very large feeders and at the same time dainty about their eating. To do their best they must have an abundance of rich food without the necessity of much exertion to get it.” From U. S. Dept. of Agriculture, Farmers’ Bulletin No. 106. “Milk and fat records. —The champion cows for yearly production in the seven different divisions are as follows: Full-aged Class Milk - Fat (Pounds) (Pounds) Duchess Skylark Ormsby........-...... 2 (0Lee 1,205.09 Senior four-year-old class Keystone Beauty Plum Johanna......... 25,787.5 1,035.77 Junior four-year-old class. Queen Piebe Mercedes.................. 30,230. 2 1,111.55 Senior three-year-old class Duchess Hengerveld Korndyke.......... 22,897.0 903.38 Junior three-year-old class Finderne Holingen Fayne............... 24,612.8 1,116.05 Senior two-year-old class K.P: Manor Kates. : 2a te eee 22,106. 4 818.73 Junior two-year-old clas; Finderne Mutual Fayne.............+-- 22,150. 4 960.51 ApvaANcEep Recistry RULES “Requirements for entry of cows on short time official tests. — If a cow calve on the day she is two years of age or previous to that day, she must pro- NHODINOM OVILNOd SIDUS ONIN Holstein-Friesian Cattle 211 duce 7.2 pounds fat in seven consecutive days; and for every day that she may exceed two years of age at the time of calving, up to the time she is five years of age, the requirement is increased by .00439 of a pound fat. This brings the increased require- ment to 1.6 pounds fat per year. The requirement for a cow calving at just three years of age is ac- cordingly 8.8 pounds fat in seven consecutive days; at just four years of age, 10.4 pounds fat; and at just five years of age, 12 pounds of fat. After a cow reaches five years, there is no further increase in the requirement, which remains at 12 pounds fat. “Requirement for entry of cows in long tume semi- official test. — If a cow calve on the day she is two years of age or previous to that day she must, for the ten months record, produce not less than 220.5 pounds fat in not to exceed 305 consecutive days, while for a yearly record she must produce within a period exceeding 305 days and not exceeding 365 days not less than 250.5 pounds fat. For every day that a cow may exceed two years of age at the time of calving, up to the day she is five years of age, the requirement in butter fat is increased by a tenth of a pound of fat daily for each day’s increase in age. This brings the increased requirement to 36.5 pounds fat per year; the requirement for a cow calving at just three years of age being 257 pounds fat in not exceeding ten months, and 287 pounds fat in not exceeding one year; at just four years of age 293.5 pounds fat in not exceeding ten months, and 323.5 pounds fat in not exceeding one year; and at just five years of age 330 pounds fat in not exceeding 212 Feeding and Management of Dairy Cattle ten months, and 360 pounds fat in not exceeding one year. After a cow reaches the age of five years there is no increase in the requirement, which re- mains 330 pounds fat for a test not exceeding 10 months and 360 fat for a test not exceeding one year. “Requirements for entry of bulls. —Only bulls having not less than four daughters either A. R. O., A. R. 8. O., or a combination of the two, that have been admitted to advanced registration are eligible to entry in the Holstein Friesian Advanced register; and the Superintendent will, without any special ap- plication having been made, make entry of all bulls as soon as they have the required number of daughters. An A. R. O. daughter is one that has been entered in the Advanced Register on an official test. An A. R. 8S. O. daughter is one that has been admitted on a semi-official test without a not less than 7-day official test. “Application for permit. — No person or persons shall have the record of any cow entered in the Hol- stein-Friesian Advanced register, unless previous ap- plication shall have been made by the owner, or person in charge, to be superintendent of Advanced Registry for permission to test, and a permit shall have been issued by the Superintendent. “Feegistration. — In the Herd Book there shall be registered only such animals as are determined under the rules and regulations of this corporation to be ‘pure-bred’ Holstein-Friesian. “Pure-bred Holstein Friesian shall be held to mean and refer to only those large, improved black and white cattle already registered in the Holstein, AGSNYO MAVIAMS SSHHONG Holstein-Friesian Cattle 213 Dutch Friesian, Holstein Friesian, or the Western Holstein-Friesian Herd Books, and such as are de- scended from them in direct line, both as to sire and dam; and such imported animals, or other descend- ants, as are registered in the Netherlands, or Frie- sian, or North Holland Herd Book. “Colors that bar registry. — (1) Solid black; (2) solid white; (3) black switch; (4) solid black with white on belly only; (5) black on legs, beginning on feet and extending to knees and hocks; (6) black on legs, beginning at feet and extending to knees, with white interspersed; (7) gray or mixed black and white generally prevailing; (8) patches of other colors than black or white, red, brown, dun, etc.; (9) red and white.” Furnished by the Holstein- Friesian Association of America, Brattleboro, Ver- mont. Score Carp For HoLstTern-FRIESIAN Cow 1D EgSy EYEE Rey AR RBA a UPR I GPE TURES ean ee RAIA Weight...... The interlines in smaller type relate entirely to the method of application agreed upon by the Inspectors, in order to secure uniformity of work. The abbre- sations are as follows: vs, very slight; s, slight; m, marked; vm, very marked, e, extreme. : Pos-| pis- Parts Description sible | credits Score 151 Decidedly feminine in appearance; fine AMICONEOUT 15.66 /5cie eA en eee Discredit, vs 4,5 4, m 4, vm #,e 1.° FOREHEAD... .|Broad between the eyes; dishing....... 2 Discredit, vs 4, s 4, m 3, vm 7, e 1. 214 Feeding and Management of Dairy Cattle Score Carp FoR Ho.ustTein-FRIESIAN Cow (Continued) Part Descripti cible | Dis- ‘arts escription gue ene ACES vance se Of medium length; clean and trim, especially under the eyes; showing facial veins; the bridge of the nose BUVAIG yen eos oe aictes Sie e cet nes 2 Discredit, s 4, m 3, e 4 MuzzLE...... Broad, with strong lips............... 1 Discredit, s 4, m 3, e 3. WARS 2 oak. Of medium size; of fine texture; the hair plentiful and soft; the secretions oily and abundant..... a jstalelaveeraeineel 1 Discredit, m 4, e 4. EXYES. ...2..3. Larges tulls “mild* jbright.'. cess -eee 2 Discredit, s 4, m 3, e 4. THORNS a ace Small; tapering finely towards the tips; set moderately narrow at base; oval; ‘inclining forward; well bent inward; of fine texture; in appearance waxy .| 1 Discredit, m 3, e +. INSEOK: eerceaictenre Long; fine and clean at juncture with the head; free from dewlap; evenly and smoothly joined to shoulders....| 4 Discredit, vs 3, 8 +, m 3, vm #,e 1. SHOULDERS .. .|Slightly lower than the hips; fine and even over tops; moderately broad and. full at; Sides: seein eee 3 Discredit, vs 3, s 1, m 4, vm 3,e 1. Cuest........|Of moderate depth and lowness; smooth and moderately full in the brisket; full in the foreflanks (or through at the heart) iS ihe aie aust 6 Discredit, vs }, s 3}, m 1, vm 13, e 2. Holstein-Friesian Cattle 215 ScorE Carp For Ho.stTeEIn-FRIESIAN Cow (Continued) . Sis Pos- is- Parts ‘Description ee eredile @rors.) ee Maderately full 3. 232s hie vend he: 2 Discredit, vs 4, 8 3, m %, vm 13, e 2. CHINE. fo. 1)... Straight; strong; broadly developed, with open vertebrae .............. 6 Discredit, vs 3, 8 4, m 4, vm 3,e1. BARREL...... Long; of wedge shape; well rounded; with a large abdomen, trimly held up. (In judging the last item age must be COUSIGETERA) Eas aent S Aetalete Seti sdete 7 Discredit, vs 4, s 4+, m 4, vm 4,e1. Lorn |AND Hips} Broad; level or nearly level between the hook-bones; level and strong later- ally; spreading from chine broadly and nearly level; hook-bones fairly PLOMMIMEM UN OHM. i eoiths.s oiiniel ate oa kel 6 Discredit, vs 3,8 3, m 3, vm 3,e 1, RRUMP 5. ds Long; high; broad with roomy pelvis; nearly level laterally; comparatively full above the thurl; carried out to dropping? or tall.ve a. ceee aie os 6 Discredit, vs 3,5 1, m 3, vm 3,el. DEORE 5. tis os Elan roel.) 2: Giars = aaa kame a) ale ay 3 Discredit, vs, 4s 3, m 1, vm 13, e 2. QuarTERS....|/Deep; straight behind; twist filled with development of udder; wide and moderately full at the sides ........ 4 Discredit, vs 3, s +, m 3, vm 3,e1. FLANKS....... Deep; comparatively full ............ 2 Discredit, vs 3, s 3}, m 3, vm 3,e 1. 216 Feeding and Management of Dairy Cattle Score Carp ror Ho.tstTerm-FRiEsIAN Cow Paris Harm AND HANDLING... (Continued) Pos- r ns S Dis- cpaticats Seore | ores Comparatively short; clean and nearly straight; wide apart; firmly and squarely set under the body; feet of medium size, round, solid and deep..| 4 Discredit, vs }, 8 3, m 4, vm §,e1. Large at base, the setting well back; tapering finely to switch; the end of the bone reaching to hocks or below; the switch full........ Maiaiaverevereieieterers 2 Discredit, s }, m 3, e 3. .|Hair healthful in appearance; fine, soft and furry; the skin of medium thick- ness and loose; mellow under the hand; the secretions oily, abundant and of a rich brown or yellow color..}| 8 Discredit, vs 3,8 3, m1, vm 14, e 2. Very large; very crooked (age must be taken into consideration in judging of size and crookedness); entering very large or numerous orifices; deuble extension; with special de- velopments, such ‘as branches, con- nectOns, CLES) \cenic cate ciaculs eee 10 Discredit, vs 3, s $, m1, vm 1}, e 2. Very capacious; very flexible; quarters even; nearly filling the space in the rear below the twist; extending well forward in the front; broad and well held fap ipeeeteciate ofc eels 8 Bias 12 Discredit, vs }, s 3, m 1, vm 1}, e 2. Holstein-Friesian Cattle pA Score Carp FoR Ho.stTEein-Frizsian Cow (Continued) P. 5 Parts Description sible Lite MOAI 55 ee oe Well formed; wide apart; plumb and of convenient size................- 2 Discredit, vs 3, 8 $, m 1, vm 1}, e 2. EscuTcHeon ..|Largest; finest.....................- 2 Discredit, vs },s 1, m 2, vm 3, e 4. IPertectiony ster faeces «oa oe 100 Notalidiseredit..245 so2 22 INGE SCOre ter cn alee: bcc UDGE The interlines in smaller type relate entirely to the method of application agreed upon by the Inspectors, in order to secure uniformity of work. The abbre- viations are as follows: vs, very slight; s, slight; m, marked; vm, very marked; e, extreme. Pos- Aus s Dis- Parts Description ee edie —_—_—— Heap........|Showing full vigor; elegant in contour.| 2 Discredit, vs 3,s }, m 4, vm #,e1. ForEHEAD....|Broad between the eyes; dishing...... 2 Discredit, vs 3, s 3, m 4, vm j,e1. Face.........|Of medium length; clean and trim, especially under the eyes; the bridge of the nose straight ................ 2 Discredit, s 4, m 3, e 3. 218 Feeding and Management of Dairy Cattle Score Carp ror Ho.stermn-FRiesian Buu (Continued) Pos- 5 Parts Description sible ee Muzzim...:.. Broad, with strong lips)... = 3.5. 45eeee 1 Discredit, s 4, m 4, e 4. Hars.........|Of medium size; of fine texture; the hair plentiful and soft; the secretions Olly and AbUNGANE coe eee sels ee re 1 Discredit, m 4, e 4. BIS she ees. Barge: full mild bright... soe5ee 2 Discredit, s 4, m 3, e 4. IIORNS © 14) 50.6 Short; of medium size at base; gradu- ally diminishing towards tips; oval; inclining forward; moderately curved inward; of fine texture; in appear- ING Ween gooccnv0Gaeoo0ddasesco 1 Discredit, m 4, e 4. INBGR saytat cee Long; finely crested (if the animal is mature); fine and clean at juncture with the head; nearly free from dew- lap; strongly and smoothly joined to shoulders’... 2s eo oe oe 5 Discredit, vs 4,s 3, m 3, vm 3,e 1. SHovutpers...|Of medium height; of medium thick- ness, and smoothly rounded at tops; broad and full at sides; smooth over 1140) ) RAMP MISAS Ts Ate ira dgiG moO! 0 ¢ 4 Discredit, vs },s 4, m }, vm 3,e1. CHEST...5...5 Deep and low; well filled and smooth in the brisket; broad between the forearm; full in the foreflanks (or through’at the heart). Vo. .0.....56. 7 Discredit, vs }, s $,m 1, vm 1}, e 2. CROPS ieee yee Comparatively full; nearly level with theishouldersi aon sievekis het oere cise 4 Discredit, vs }, 8 4, m 1, vm 1}, e 2. Holstein-Friesian Cattle Score Carp FoR HOoLsTEIN-FRIESIAN BULL Parts Lorn AND Hips (Continued) Description Strong; straight; broadly developed, with, open, vertebrae... ....%. se... 6-- Discredit, vs 3, s 1, m 3, vm 3,e 1. Long; well rounded; with large ab- domen, strongly and trimly held up. Discredit, vs 3, 5 1, m 3, vm 3,e1. Broad; level or nearly level between hook-bones; level and strong later- ally; spreading from the chine broadly and nearly level; the hook- bones fairly prominent............. Discredit, vs 3, s 4, m 1, vm 13, e 2. Long; broad; high; nearly level later- ally; comparatively full above the thurl; carried out straight to drop- PIMETOL TALL etd 2 Sele Oe toe a sed cones eles Discredit, vs 4,s 3+, m 3, vm 3,e1. 1G Bid sais] OS eps ¥0 eR iNet uate AN Me iE Discredit, vs 3,s },m 1, vm 11,e2. ..|Deep; broad; straight behind; wide and full at sides; open in the twist. . Discredit, vs 3, s ¢,m 4, vm 3,e1. Deeps, Pol: si. 6 kh ae anaes eis Discredit, vs 3,s },m }, vm 3,e1. Comparatively short; clean and nearly straight; wide apart; firmly and Squarely set under the body; arms wide, strong and tapering; feet of medium size, round, solid and deep. . Discredit, vs }, s +, m 4, vm 3,e1. a 5 219 220 Feeding and Management of Dairy Cattle Score Carp For Ho.ustein-FRIESIAN BuLL (Continued) Parts Description pore oS ys 9 a ae Large at base, the setting well back; tapering finely to switch; the end of bone reaching to hocks or below; the switch full..................... Discredit, s 4, m }, e 2. Hair AND HANDLING... .|Hair plentiful in appearance; fine, soft and furry; skin of medium thickness and loose; mellow under the hand; the secretions oily, abundant and of a rich brown or yellow color........ Discredit, vs }, s }, m 1, vm 1}, e 2. MAMMARY VEINS. .....3- Large; full; entering large orifices; double extension; with special de- velopment, such as forks, branches, F @Onneeblons; CLG! «26 soe as aie ca eee | Discredit, vs 3, s 3, m 1, vm 1}, e 2. RUDIMENTARY SRBAMS sane Barge; well placed 2...) ....¢S-he eee en Discredit, vs 4, s 4, m 4, vm j,e 1. EscurcHeon..|Largest; finest.............-.....00. H. Discredit, vs 4, s 1, m 2, vm 3, e 4. Perfection ele. 625 eee Total discredit.............. Net; Scores ee tics < coe oie TET TTETTTETTTeerrerereet Terre e eee eee tt Steere eee ee Note: Further information regarding Holstin- Friesian cattle may be obtained from the Secretary, Brattleboro, Vermont. CHAPTER XIV JERSEYS? HE MOST highly prized domestic and farm animal is the Jersey cow. This famous breed of cattle holds a distinguished place in the dairy world because of the excellent quality of milk the Jersey produces. She holds the favored corner in the heart of animal lovers because she is beautiful and docile, as well as being a good producer of rich milk, thick cream and golden butter. Need I remind the reader that Jersey cattle come from the Island of Jersey in the English Channel? Victor Hugo said: “Jersey is a lovely garden of the sea.” And Jersey is really all of that, as it is per- haps the only spot in Europe that enjoys the equable year round climate of California. This is due to the fact that the Gulf Stream circulates about it, and cold spells are wafted away by the effects of this warm current. There is a variation of but ten de- grees throughout the year. Politically the Island of Jersey has a most inter- esting history. Geographically belonging to France and made up for the most part of French speaking people. Jersey is a small part of the British Em- 1 Furnished by Mr. A. L. Tichane, The American Jersey Cattle Club, 324 W. 23d St. New York, N. Y. 221 222 Feeding and Management of Dairy Cattle pire, but enjoys home rule and has always main- tained domestic independence. The Channel Islands are all that remain of the old Norman duchy that once cor quered England. Jersey is only twelve miles long and about half that many miles in width, with a population of about 54,000. The chief occupation of the inhabi- tants is the cultivation of fruits and vegetables for the English market. The development of the dairy cattle of Jersey presents a most interesting study on the effect of environment and climate on the devel- opment of a breed of dairy catile. | Breeders of cattle on the Island of Tees will handle no other breed, as they recognize the need for straight breeding. A law has been in effect for more than two hundred years that prevents the importa- tion of other cattle to Jersey except for immediate slaughter. This has resulted in keeping the breed pure and has placed the stamp of prepotency and uniformity on Jerseys to the degree that the Jersey breed is without competition on this point. America is rapidly coming to the front as a coun- try where the pure bred and thoroughbred animal is appreciated and loved. With Jersey it was a case of developing that beauty and symmetry of form that attracts lovers of well bred stock. Let us consider the reasons for the various quali- ties that are bred into a good dairy cow —in this case the Jersey. Beauty of form in the present degree has been attained with the help of a series of yearly shows in every parish on the Island. These serve to educate the breeder and develop his in- (0 [[,NOX plojxO ‘dwy jo 1o3ysneq) Od 'TTNOA WINN ; h aa) aa x 4 theta * 1B BA: a Jerseys 223 stinct for selecting individuals for breeding purposes that will produce animals of certain type and char- acteristics. It always holds true that “like begets like or the likeness of some ancestor,” therefore if we study closely the lines and qualities of certain individuals it is possible to obtain young stock that will be at least as good as and nearly always better than its ancestors. The goal is not always to be reached in one generation, but in some cases it re- quires several years of effort before the ideal set by the breeder is attained. Why is it that Jerseys are the producers of richer milk than other dairy cattle, and why are they able to produce this high quality product with a mini- mum amount of feed? The island of Jersey is small and there is no such thing as unlimited pasture, therefore Jerseys are tethered or tied to a stake, and they must clean up the allotted space each day be- fore being tied in pastures new. Hundreds of years practice at this form of pasturing has inbred the quality of economy. They make the best use of every morsel of food and every blade of grass given them. These economical traits are responsible for the richness of their milk, as you will readily grasp from. the following facts. Forms of feed containing large quantities of vegetables are consumed by grazing animals to serve a specific purpose. In the horse, energy; in beef-type cattle, accumulated flesh; in the dairy cow, butter-fat. Jerseys do not carry su- perfluous flesh. They are bred to carry only enough muscle and flesh for healthful activity and ample digestive force. It is for that reason that the Jersey 224 Feeding and Management of Dairy Cattle manufactures, so to speak, almost all vegetable oils consumed into milk and butter-fat, the most whole- some and energizing forms of food that are used by the human race. One of the factors contributing to the advance- ment of the Jersey breed in America has been its success in competition with other breeds in public demonstrations. Every now and then discussions as to the economic qualities of the breeds become so _ acute that a public test is arranged. On three dis- tinct occasions the Jersey breed has been tried in the balance and proven to be the breed that can actually produce butter-fat at the lowest cost in feed. The following reports testify to this: In “Chicago Test,” 1893, “Jerseys demonstrated ability to return a greater net profit than any other _ breed.” Statement in official bulletin. In “St. Louis Test,” 1904, Pounds of feed re- quired to produce a pound of butter-fat: JETSEVSc ee saclnw ties 12 Pounds Holsteins: ).0 290) 22) 14.83 Pounds Shorthorns!.). 2) ci). 15.52 Pounds Brown Swiss........... 16.91 Pounds Figures taken from official report. In “Ohio Test,” 1917, the Jerseys produced fifty- two pounds of butter fat for every thousand pounds of feed consumed, while their nearest competitors produced only thirty-eight pounds of fat per thou- sand pounds of feed consumed. Official figures from Ohio University Bulletin. While Jerseys are of refined type, it is not to be assumed that they are delicate. If a Jersey is sub- Jerseys 225 mitted to a cold and rigorous climate she becomes somewhat coarser in appearance and builds up the ruggedness necessary to meet the conditions. A Jer- sey under these conditions shows a tendency to pro- duce larger quantities of slightly lower-testing milk, as the fats are needed for body heat, but in all cases lives up to her reputation for being a most adapt- able animal. In warm climates she thrives and pro- duces even though the pastures are scanty and the heat most oppressive. The inherent docility of the Jersey can be traced to the association of the good women folks of the Island of Jersey who are usually the caretakers or milkers of the herd. The men folk attend to the work in the fields, and the women minister to the “lowing kine.” The Jersey is accustomed to good treatment and responds to good care by giving a good supply of milk. Abusive treatment will in- variably draw resentment in demeanor and a slump in milk flow. Asan American farm philosopher once remarked: “It pays to speak to a cow as you would to a lady.” The accompanying pictures give some idea of the remarkable development that is taking place in the breeding of Jersey cattle to-day. American families that are fortunate enough to have grazing space near their homes should consider seriously the acquisition of a good dairy cow. Good dairy cows are always an asset and never a liability. It is possible to get several quarts of rich, creamy milk each day from a good family cow, and the value of milk consumed by the family more than offsets, the feed bill. It is 226 Feeding and Management of Dairy Cattle hardly necessary to say that beautiful dairy cattle add to the appearance of a country home, or of a suburban home, and in this way add pride to profit. For the farmer or cattle raiser the Jersey cow offers a steady all year income which makes him independent of unfavorable crop conditions. It is certain that the consuming public will continue to use enough milk, cream and butter to encourage the further development of America’s great dairy herds, and there can be no safer investment than the ownership of a good dairy herd. Many a man has learned that a ready market can quickly be obtained for milk, cream and butter that are labelled “Jersey.” Everybody associates the name “Jersey” with food quality, and in all milk markets Jersey milk brings the highest price. The very name “Jersey” makes a splendid trade-mark as it is easy to pronounce and quite as easy to re- member. Island of Jersey herd book. — The Royal Jersey Agricultural Society on the Island of Jersey pub- lishes the Island of Jersey Herd Book, and through its rules of entry seeks to induce breeding from the best stock, and in other ways to maintain the ex- cellence of the breed in order to insure its advance- ment in popularity. Any Island cow obtaining first, second, third or fourth prize or certificate of merit at a departmental show is eligible to the Herd Book as foundation stock. The produce of qualified stock is eligible to the Herd Book. When the first calf of registered stock is presented for entry, the dam must also be presented for examination and qualification. (000'01$ 10} Plog) GHUMOTH UV Tdd SGXOAxXO y ? i te 5 \ . ‘ 9 Jerseys 227 Animals approved by judges appointed by the So- ciety are entitled to the qualification or rating “C” (commended), and those judged to be of exceptional merit are entitled to the qualification “H. C.” (highly commended). ; The Jersey cow in America.— The foundation stock of American Jerseys was imported in 1850 by Thomas Motley, of Massachusetts; John A. Tainter, John T. Norton, and D. Buck, of Connecticut. In 1840 a large importation was made by Henry Clay. Many others afterwards imported animals at dif- ferent times, and importations have been made almost yearly even up to the present time. Shortly after the first importations of Jerseys were made into the United States, the need of a national organiza- tion was felt, and some of the leading breeders of that day began to lay plans for the establishment of an American herd book. In 186858. J. Sharples, Geo. E. Waring, Jr., C. M. Beach and Thos. J. Hand called a meeting of the leading Jersey breeders in Phila- delphia which resulted in the organization of the American Jersey Cattle Club and the institution of its Herd Register. Jersey popularity growing. — Another phase of the Jersey cattle industry in America is the popu- larity of this breed in the show ring. The Jersey standard of type has been practically accepted by all other breeds as the standard of true dairy type, and inasmuch as this refinement of type is so emphati- cally pronounced in one breed, interest in various cattle classes at state and national Fairs is continu- ally centered around the breed which qualify the 228 Feeding and Management of Dairy Cattle Jersey. It cannot be said that fine conformation in dairy cows is without value. As a matter of fact, it is of the greatest value, because there are only two ways of increasing the popularity of a breed. One way is from the standpoint of production, and in order to improve production consistently, conforma- tion of the animal must keep pace. A clearer ex- planation of this theory can perhaps be expounded in this way: If you breed production without regard to type, you lose constitution first; loss of vigor follows loss of constitution and when vigor is lost production then commences to decline. The Jersey breed has been very fortunate in this respect. That is to say, our breeders have realized the importance of keeping up constitution in order to retain favor in the show ring. With this improvement in con- stitution, the natural flow of milk has also increased, and it is a very satisfying as well as significant fact that the Jersey breed to-day, while improving in type and gaining in size, is also making the greatest increase in average dairy production. The Register of Merit figures will bear out this assertion. The accepted type of the breed is brought out by the official score cards which follow. JerseyS _ 229 ScaLE or Points FOR JERSEY Cow Adopted at Annual Meeting of the American Jersey Cattle Club, May 7, 1913 DAIRY TEMPERAMENT AND CONSTITUTION Heap, 7. — Counts A— Medium size, lean; face dished; broad hbe-)| tween eyes; horns medium size, incurving / B— Byes full and placid; ears medium size, fine, see eee carried alert; muzzle broad, with wide open AS ited nostrils and muscular lips; jaw strong... Neck, 4.— Thin, rather long, with clean throat, neatly joined \ 4 a to head and shoulders 1 aOR Bopy, 37.— A— Shoulders light, good distance through from point to point, but thin at withers; chest deep and full between and just back of Bese. POPOL yore ho aaa ST EL Medan ice Sete iet wee ite B— Ribs amply sprung and wide apart, giving) wedge shape, with deep, large abdomen, TT ek firmly held up, with strong muscular de- MV ELOIAETI Ss shen Mii seve maka cavers: cit ole C— Back straight and strong, with prominent spinal processes; loins broad and sty 5... D — Rump long to tail-setting, and level from hip- AGHIOS eee ON OEE Oh acclaim aN Ieee poten : Tea E — Hip-bones high and wide apart............ aaieeai F — Thighs flat and wide apart, giving ample room for udder (24.5 ye OU! well apart, with good feet, and not to weave or cross in walking.............. H — Hide loose and mellow.................0 DN I — Tail thin, long, with good switch, not coarse DENSE LUNN KOM ANd) ts Aes enn UES a ae G — Legs proportionate to size and of fine ver | 2 230 Feeding and Management of Dairy Cattle ScaLE oF Points For JERSEY Cow (Continued) MAMMARY DEVELOPMENT Upper, 26. — A — Large size, flexible and not fleshy .......... Goris B — Broad, level or spherical, not deeply cut be- tween teats o.)502 ccc inden se pets eee ain ra CG — Fore udder full and well rounded, running well forward of front teats.....:........ JOC seen D— Rear udder well rounded, and well out and Lip enn ak ek cm steamer en eee ci Gis sass Treats, 8.— Of good uniform length and size, regularly and Sauarely placed! ici..c1s sre scwis nl stele ieeeetedat 8. are Mrtx-VErns, 4. — Large, long, tortuous and elastic, entering large and numerous orifices................0 4. cseee Sizz, 4.— Mature cows, 800 to 1,000 pounds.............. a | GENERAL APPEARANCE, 10.— A symmetrical balancing of all the parts, and | proportion of parts to each other, de- pending on size of animal, with the general 10 appearance of a high-class animal, with ScaLE oF Points FoR JERSEY BULL Adopted at Annual Meeting of the American Jersey Cattle Club, May 7, 1913 1 F111) ene RE A RRNA ARS NE Oh tA Se Heap, 10.— Counts A — Broad, medium length; face dished; narrow between horns; horns medium in size 8) sister and incurving..1.cte eee eet ke B— Muzzle broad, nostrils open, eyes full and bold; entire expression one of vigor, Ou ete resolution and masculinity.............. Jerseys 231 Neck, 7.— Medium length, with full crest at maturity; clean FH a/tH 50072) 7 NM Sana ae OUR CSE Aes Bopy, 57.— A—Shoulders full and strong, good distance through from point to point, with a 15 defined withers; chest deep and full be-{ | °°" *” tween and just back of fore legs........ B— Barrel long, of good depth and breadth, aa } La iareeials strong, rounded, well-sprung ribs........ C — Back straight and strong.................. Deb Gooe D— Rump of] good length and proportion to size of body, and level from hip-bones to (Aner TUTAP=DONES) oer aa esd Siciale aettage Gael se auehe EK — Loins broad and strong; hips rounded, and of medium width compared with fe- Usansce THANE Ve ein) san gases) erin giareee Ot F — Thighs rather flat, well cut up behind, high \ 3 encheds HamkaNe iain nica ae aera ag aia S hh Ey ia aie he G — Legs proportionate to size and of fine quality, well apart, with good feet, and not to Doge sbie weave or cross in walking............ :. RUDIMENTARY TEATS, 2. — Wwellnlaced vee tire fates cinta oie ne telna cui: Beadbos Hing, 2. — j Hhaoseyand«mellow avast ais node toe cipeiteienistes aso ea Tarn, 2.— Thin, long, reaching the hock, with good switch, 2 not coarse or high at setting-on.........J] 9°” Sizz, 5. — Mature bulls, 1,200 to 1,500 pounds............ 5... 6. GENERAL APPEARANCE, 15. — Thoroughly masculine in character, with a har- monious blending of the parts to each other; thoroughly robust, and such an animal as in a herd of wild cattle would} | 15...... likely become master of the herd by the law of natural selection and survival of UIE (ATH Lett a eee ARN ee NEN iA 232 Feeding and Management of Dairy Cattle The pure-bred Jersey business. — Pure-bred cattle always sell for more than unregistered or “grade” cows. Every pure-bred Jersey can be traced back through the books of the American Jersey Cattle Club and even through the Island of Jersey books to its ancestors. This establishes a higher value, be- cause an animal that is thus registered comes of stock that was highly regarded in its time. Bad handling in the way of careless breeding and feeding can destroy the work of the best breeders, but it is nevertheless necessary to have animals of known ancestry for guidance in breeding. Some men can do better with “grades” than their neighbors can with pure-breds, but they could do even more if they were handling pure-bred stock. A man who is interested in breeding and who makes a study of mating animals to improve type and production, can make a fortune in a reasonable number of years with pure-bred Jerseys. The object then, of the American Jersey Cattle Club, is to register the offspring of pedigreed or pure- bred Jerseys, so that the breed may be kept pure, so that its followers will be able to carry on this work with the assistance of reliable records. Registering a Jersey. — When you send in the name of an animal for registration (regular blanks are supplied by the Club for this purpose) you are asked to give the name of the sire and dam of the animal to be registered, the date the dam was bred and the date on which the animal to be registered was born. Unless you are able to give this ac- curately you can’t register the animal. The longer (soulIg JYsIg Jo Ja,ysneppuesy) SVOdUOd ACVT NOIdNVHO Jerseys 233 you wait before registering, the more chance there is that you will not be able to supply these data. The extra fee for waiting more than a year is justi- fied, because the accuracy which the Club maintains is jeopardized by the carelessness and procrastina- tion of some individuals, and many good animals become “grades”-and are lost to the breed for the want of complete breeding records. The Club at this writing (1919) is rendering this service to about 40,000 Jersey breeders, and its ex- perience is that nearly half of its total correspon- dence could be saved if breeders followed directions more closely. The rules are simple but they must be followed to the letter, in justice to everyone engaged in the industry. The registration and transfer fees are as follows: For Animals Dropped in the United States and Canada Females one year old or under — SRORMEMM DES toils ters ees ea ees eee ae ee $1.00 each ‘omon-=members: Mise) We Vad ee ce pees 2.00 each Females over one year old and not more than two— BRORIMEIMOETS ye ehh te alate Sates et ede ay acetal tere $2.00 each Sommon=membersi4e i seek nce coe ceca es 3.00 each Females over two years old — To members or non-members................. $10.00 each Males one year old or under — BD OMMEMAN ETS eer tee ares) fa in aha value rapentn atarhes $2.00 each wRownon-members)../ 2225.8. 6.20 1S ee 3.00 each Males over one year old and not more than two — “IND SECETET| OFS res Va er Dy Aelia DS aL $3.00 each FHOPHON-MEMDCTS yoo os ec oe es clue eee eee 5.00 each Males over two years old — To members or non-members.................. $10.00 each For transfers. — Transfers of animals presented within ninety days from date of delivery, and trans- 234 Feeding and Management of Dairy Cattle fers of animals under two years accompanying appli- cations for their registry, 50c. each. All other transfers presented after the lapse of ninety days from date of delivery to buyer, $1.00 each. The transferring of animals.— The transfer of animals is just as important as their registration. You may buy a registered cow and own her to all intents, but the A. J. C. C. will never recognize that fact until the man who sold her to you tells them so, because they have no other way of knowing it. He should give you his “application for transfer” on a regular form, which he, or you, can get from the club, and when this has been properly filled out and sent to the club a “certificate of transfer” is issued which makes you the new owner according to the records. You can’t register calves from a pure-bred cow un- less she appears on the records as YOUR COW. Breeding dates and selling dates are items that no breeder should allow to get away from him. Many beginners get caught in snarls that are caused by careless record keeping, and that is why they should not only begin right but should stay right after they get their start. Only a slight appli- cation of system and exactness is needed in making out all registration papers to keep relations harmo- nious. Never lose sight of the primary object — “to improve the breed.” You are able to improve the breed because of the records that the cattle associ- ations keep. The register of merit.— The Babcock system of determining the amount of butter-fat in milk has (S1GON S,Wieaq Wepfoy jo ureq) NVATV ACVT Jerseys 235 superseded the old “churn” or butter test. Under the old methods of testing the milk produced by a cow was churned and made into butter. The amount of butter made from her milk was her “official” or “private” test for seven days. Those tests were at that time considered satisfactory indications of what a cow could do. When Dr. Babcock had perfected his method for separating the butterfat from the other ingredients in milk, the “butter-fat test” su- perseded the “butter” test. When it became apparent that great short-time records could be made by forced feeding, sweating, and other forms of manipulation, the need for a different system of testing became apparent. The Register of Merit of the American Jersey Cattle Club was founded on the seven-day and the 365-day test, but the emphasis is being placed more and more on the 365-day test. Seven-day tests are expensive, and nearly everybody now holds that “the year’s test is the only true test of a dairy cow.” The production requirements of Register of Merit tests are that cows beginning the test under two years of age shall produce 250.5 lbs. of butter-fat in a year, and the requirements are increased one-tenth of a pound per day for every day over that age. That means that a cow exactly three years old would have to make 287.0 lbs. of fat, a four-year-old must make 323.9 lbs. of fat, and cows five years old and over are required to make 360.0 lbs. of fat in a year. The credential of a Register of Merit test is a certificate for every cow that qualifies. This cer- tificate always raises the value of a cow, because her 236 Feeding and Management of Dairy Cattle productive ability is positively known, not guessed at. Accurate figures offer a positive working basis for breeding operations, and it is for this reason that Register of Merit cows and their offspring are always in demand, and at a good price. It has been said that “the Register of Merit” mark is to a cow what “Ster- ling” is to silver. The details, such as methods and costs of Register of Merit work are as follows: In the first place a breeder should think of getting the proper testing equipment, and he will need a testing outfit consist- ing of scales, some glassware and a bottle of acid. A complete outfit, including testing machine, can be bought for about $9.00 at any dairy supply house. The next thing to do is to write to the A. J. C. C. for application blank and a set of rules for carrying on the work. The State College should be communi- cated with at the same time, as arrangements must be made to get a supervisor to the farm for two days each month. When-you begin to test you keep your milk record on a barn sheet, the milk of every milk- ing being weighed and set down, and at the end of each month you copy these entries on a regular form, which must be sent to the A. J. C. C. office. Always get these records in promptly. In the case of a cow making more than fifty pounds of fat a month her name is posted in the “Fifty Pound List”, printed once each month in the Jersey Bulletin. The “Fifty Pound List” has great advertising value for your herd, as it is closely read by all who are interested in Jerseys. Jerseys 237 Hiaurst YIELDS OF JERSEYS Best Five Records in Year’s Tests at Various Ages. Jan. 31, 1919 Class 1.— Cows Under Two Years Milk Per Cent Butter-fat Name and H. R. Number of Cows Lbs. of fat Lbs. Lucky Farce 298177 ............. 14,260.0 4.46 635.7 Lass 64th of Hood Farm 266735... 9,830.3 6.17 606.6 St. Mawes Beauty 295047........ 10,239.0 5.73 586.9 St. Mawes Susy Olga 341308..... 9,976.1 5.73 571.2 King’s Golden Diploma 252638... 9749.4 5.73 559.0 Class 2.— Cows Two and Under Two and One-half Yea Pearly Exile of St. Lambert 205101 12,345.5 6.61 816.1 Sophie’s Bertha 313238.......... 13,242.8 5.82 771.1 Sophie’s Emily 352291........... 13,792 .1 5.25 723.56 Lass 66th of Hood Farm 271896... 14,513.1 4.96 720.5 Old Man’s Darling 2d 319617..... 10,481.1 6.66 694.4 Class 3.— Cows Two and One-half and Under Three Years Trene’s Cherry 285828............. 12,562. 7 5.97 749.9 Lad’s Lady Riotress Irene 279715.. 12,307.8 5.37 660.8 Lass 73d of Hood Farm 277540.... 10,953.4 6.02 659.4 Toa Queen 333655......... See 11,239.3 5.76 647.37 Nutwood Figgis 328160........... 10,406.2 6.07 631.74 Class 4. — Cows Three and Under Three and One-half Years Vive La France 319616........... 12,744.8 7.00 892.63 Sophie’s Bertha 313238........... 14,954.2 5.55 829.5 Sophie’s Charity 3143859.......... 11,850. 2 6.34 751.69 | Goldie’s Nehalem Beauty 283330... 12,267.7 6.07 750.5 St. Mawes Beauty 295047......... 12,515.6 5.98 747.9 Class 5. — Cows Three and One-half and Under Four Years Lass 66th of Hood Farm 271896... 17,793.7 5.11 910.6 Lady’s Silken Glow 313311........ 13,305.0 6.63 882.5 Eminent’s Foxy Belle 304982...... 14,920.6 5.47 816.65 Lass 83d of Hood Farm 289023.... 14,524.2 5.31 760.9 Figgis 97th of Hood Farm 273502.. 14,796.9 5.07 750.6 238 Feeding and Management of Dairy Cattle Class 6. — Cows Four and Under Four and One-half Years Sophie’s Adora 299594............ 15,852.2 5.60 888.0 Jap’s Sayda’s Baroness 321895..... 14,488.3 6.00 866.78 Successful Queen 278743.......... 16,389.3 5.20 852.7 Lass 64th of Hood Farm 266735.... 13,344.6 6.08 817.7 Interested Jap’s Santa 292928..... 13,308.5 6.05 805.72 Class 7. — Cows Four and One-half and Under Five Years Olympia’s Fern 252060............ 16,147.8 5.81 937.8 Goldie’s Nehalem Beauty 283330.. 15,323.5 5.91 904.91 Sophie’s Bertha 313238........... 16,102. 1 5.44 875.41 Sophia 19th of Hood Farm 189748. 14,373.2 5.95 854.9 Rosaire’s Olga 4th’s Pride 179509. 14,104.9 5.93 837.0 Class 8. — Cows Five Years and Over Sophie’s Agnes 296759............ 16,212.0 6.17 1000.07 Sophie 19th of Hood Farm 189748.. 17,557.8 5.69 999.1 Spermfield Owl’s Eva 193934...... 16,457.4 6.04 993.3 Eminent’s Bess 209719............ 18,783.0 5.13 962.8 Dosoris Park Lily 2838783......... 16,728.1 5.72 957.4 Mepat AWARDS FOR PRODUCTION TO APPLY TO ALL COWS WHOSE TESTS ARE STARTED ON OR AFTER JANUARY 1, 1920 Adopted November 21, 1919 The following awards in Classes I., II., III. and IV. will be made to all cows for production in authenti- cated tests (conducted under the rules of the Club) that are finished in each calendar year and fully reported to the Club on or before the fifteenth day of May in the year immediately following; provided that each of said cows shall have carried a living calf at least one hundred and fifty-five days during the period covered by her test. Jerseys 239 Class I — Open Championships Awarps: 1. A.J.C.C. Gold Medal 2. The Medal of Merit 3. The President’s Cup-Grand Cham- pionship — National Grand Cham- pionship 1. Every registered Jersey cow producing 700 Ibs. and less than 850 lbs. of butter-fat in a period not exceeding one year, regardless of age or location, will be awarded the A. J. C. C. Gold Medal. 2. Every registered Jersey cow producing 850 lbs. or more of butter-fat as above will be awarded the Medal of Merit. 3. The cow in Class I. producing the most butter-fat as above shall be known as the Grand Champion Cow of the year in which her test is com- pleted, and, if her butter-fat production is 1000 Ibs. or more, will in addition to the Medal of Merit be awarded the President’s Cup and shall be known thereafter as a National Grand Champion, which title shall pertain to all cows which produce 100 lbs. or more of butter-fat as above. Class II — State Championships Awarps: A. J. C. C. SILVER MEDALS The registered Jersey cow producing the most butter-fat in a period not exceeding one year in each State of the United States will be awarded the A. J. C. C. Silver Medal, and shall be known as the Champion of the State wherein her test was begun for the year in which completed. 240 Feeding and Management of Dairy Cattle Class III — Class Championships Awarps: A.J. C. C. SILVER MEDALS The registered Jersey cow in any of the following classes producing the most butter-fat in a period not exceeding one year, regardless of location, will be awarded the A. J. C. C. Silver Medal, and shall be known as National Champion of her respective class for the year in which the test is completed. Sub-Class A — Junior two year old (under 24 yrs. at beginning test) iy “ B—Senior two year old (24 and under 3 years at beginning test) < “-C— Junior three year old (3 yrs. and under 34 at beginning test) x “ D— Senior three year old (34 and under 4 yrs at beginning test) i “ E— Junior four year old (4 yrs. and under 44 at beginning test) 4 “ F—Senior four year old (44 and under 5 yrs. at beginning test) E “ G— Aged cow (5 yrs. and over at begin- ning test) Class IV — State Class Championships Awarps: A. J.C. C. BRONZE MEDALS The registered Jersey cow in any of the following classes producing the most butter-fat in a period not exceeding one year in each State of the United States will be awarded the A. J. C. C. Bronze Medal, and shall be known as the State Class Champion of the (AT-PI-ET-GI61 “Aosiop Jo purjsy ‘ozug ystavg jo count) (SpuRpyvO JO sIqoN Jo 19\YSneppuery) GHaLsnT Wudy - Jerseys 241 respective class and State wherein the test was be- gun for the year in which completed. Sub-Class A — Junior two year old (under 24 yrs. at beginning test) “ B—Senior two year old (24 and under 3 years at beginning test) “ “ C—Junior three year old (3 yrs. and under 34 at beginning test) rf “ D—Senior three year old (34 and under 4 yrs. at beginning test) i. “ E— Junior four year old (4 yrs. and under 4} at beginning test) fe “ F—Senior four year old (44 and under 5 yrs. at beginning test) re “ G— Aged cow (5 yrs. and over at begin- ning test) Class V— Bulls With Three or More Daughters With Yields of 700 Pounds or Over of Fat Awarps: A. J.C. C. GOLD MEDALS Every registered Jersey bull which has three or more daughters (out of different dams) which have produced 700 lbs. or over of fat in a period not exceed- ing one year, and which have carried a living calf at least one hundred and fifty-five days during the periods covered by their tests, will be awarded the A. J. C. C. Gold Medal. Class VI — Bulls With Three or More Daughters With Yields of Fat in Accordance With Age Awarps: A. J.C. C. SILVER MEDALS Every registered Jersey bull which has three or 242 Feeding and Management of Dairy Cattle more daughters (out of different dams) which here- tofore have produced or may hereafter produce butter-fat in a period not exceeding one year in authenticated tests equalling or exceeding the follow- ing amounts, and which have carried a living calf at least one hundred and fifty-five days during the periods covered by their test, shall be awarded the A. J. C. C. Silver Medal; viz: If a test is commenced the day a cow is two years and ninety-five days old, or previous thereto, she must produce 500 lbs. of butter-fat, and for each day the cow is older than two years and ninety-five days two-tenths (0.2) of a pound of butter-fat must be added to the initial requirement of 500 lbs. Thus at an age at beginning test of five years the required amount of butter-fat will have become 700 lbs., which amount must be produced by all cows begin- ning test at this age. Medals will be sent to the last recorded owners of bulls. RETESTING Compulsory Retest — (a) If the production of milk during the two days of official supervision averages thirty pounds or more per day, with an average percentage of butter-fat of seven per cent or more; or if the milk averages fifteen pounds or more per day, with an average percentage of butter- fat of eight per cent or more; the test supervisor shall at once inform the agricultural college he represents, and the college shall have a retest made for two days, by another test supervisor, within ten Jerseys 243 days after the termination of the first test. The Club will pay the entire cost of retests made under this rule. Owner’s Privilege of Retesting — (b) If the milk averages in any two days supervision period below four per cent butter-fat, or 0.75 per cent or more below that found by the previous month’s test, the owner may have a retest made within ten days, at his own expense, upon immediate notice to the test supervisor or to the college. College’s Privilege to Make Extra Tests — (c) An agricultural college may make extra tests of cows under its supervision when it considers such tests advisable, but without expense to the owner of the COWS. Club’s Right tto Make Extra Tests—(d) The Club may order additional tests at any time, and will pay the entire cost of such tests. All Test Data to be Reported—(e) All data secured in cases of retesting or extra testing shall be reported immediately to the Club, and all or any of such may be used in determining the average percentage of fat, the Club reserving the right of disregarding abnormal results in the case of any test. Use of Data Obtained in Retests—(f) If the average percentage of fat in a retest does not vary more than two per cent from the average shown by the regular test, the average of the fat percentages shown by both tests may be applied to the milk of the month in which they were made. Should both the regular test and the retest show abnormal results, both tests may be disregarded, and 244 Feeding and Management of Dairy Cattle the average percentage of fat in the milk of the month may be determined by averaging the per- centages of fat of the preceding and succeeding months. Should the variation between the regular test and the retest be greater than two per cent, the Club may determine which, if either, of the tests shall be used. In determining the average percentage of fat, the results of an accepted retest shall be averaged with the regular test in connection with which it was made. APPENDIX The following provisions of Article III are taken from the Agricultural Law relating to Dairy Prod- ucts in the State of New York and are in general similar to the laws of other states. ARTICLE 3 Dairy Propucts Section 30. Definitions. 31. Care and feed of cows, and care and keeping of the produce from such cows. 32. Prohibiting the sale of adulterated milk, imi- tation cream and regulating the sale of cer- tified milk. 33. Regulations in regard to manufactories, plants or places where milk or cream is brought or received and the value thereof is determined by the milk fat content. 34. Penalty for delivery of adulterated milk. 35. Inspection; how conducted. 35a. Fat tests of composite samples of milk. 36. Branded cans, jars or bottles not to be sold, re- marked or used without consent of owner. 36a. Registration of milk cans, jars, or bottles. 37. Regulations in regard to evaporated or con- densed milk. 245 246 Feeding and Management of Dairy Cattle 38. 39. 40. 41. 42. 43. 44, 45, 46. 47. 48. 49. 50. ol. 52. 53. 54. 50. Manufacture and sale of imitation butter pro- hibited. Manufacture or mixing of animal fats with milk, cream or butter prohibited. Prohibited articles not to be furnished for use. Coloring matter, dairy terms, size of package, labeling, penalties. Coloring matter in food products; analysis by state board of health. Manufacture and sale of imitation cheese pro- hibited. When prohibitions do not apply to skim-milk or skim-cheese. Unclean receptacles and places for keeping milk; notice to violators of provisions. Unsanitary cans and receptacles condemned. Receptacles to be cleaned before returning; re- ceptacles may be seized; evidence; viola-_ tion; milk can inspectors. Manufacturer’s brand of cheese. Use of false brand prohibited; branding of skim-milk cheese regulated. County trade marks. Object and intent of this article. Penalties. Butterine and similar products not to be pur- chased by certain institutions. Purchase, sale and use of butterine and simi- lar products prohibited in certain institu- tions. Licensing of milk gathering stations where milk is bought. Appendix 247 56. Power of commissioner to investigate. 57. Granting and revoking licenses. 58. Certiorari to review. 59. Records to be kept. 60. Right of review. 61. Offenses. § 30. Definitions. The term “butter” when used. in this article means the product of the dairy, usu- ally known by that term, which is manufactured ex- clusively from pure, unadulterated milk or cream or both with or without salt or coloring matter; and the term “cheese,”’ when used in this article, means the product of the dairy usually known by that term, which is manufactured exclusively from pure, un- adulterated milk or cream, or both, and with or with- out coloring matter, salt, rennet, sage, olives, pi- mentos, walnuts, peanuts, tomatoes, celery salt or onions added thereto as a flavor. And provided further, that when manufactured by adding to the elemental product of the dairy, usually known by the term “cheese,” and manufactured exclusively from pure unadulterated milk or cream, or both, any pimentos, olives, walnuts, peanuts, celery salt, to- matoes, or onions, that the percentage of all such substances so added shall not exceed twenty-five per centum in bulk of the manufactured product. The terms “oleomargarine,” “butterine,” “imita- tion of butter,” or “imitation cheese” shall be con- strued to mean any article or substance in the semblance of butter or cheese not the usual product of the dairy and not made exclusively of pure or un- adulterated milk or cream, or any such article or 248 Feeding and Management of Dairy Cattle substance into which any oil, lard or fat not pro- duced from milk or cream enters as a component part, or into which melted butter or butter in any condition or state, or any oil thereof has been in- troduced to take the place of cream. The term “adulterated milk” when so used means: 1. Milk containing more than eighty-eight and one-half per centum of water or fluids. 2. Milk containing less than eleven and one-half per centum of milk solids. 3. Milk containing less than three per centum of fats. 4, Milk drawn from cows within fifteen days be- fore and five days after parturition. 5. Milk drawn from animals fed on distillery waste or any substance in a state of fermentation or putrefaction or on any unhealthy food. 6. Milk drawn from cows kept in a crowded or un- healthy condition; or milk produced or kept in un- sanitary surroundings or in any environment or under any condition whatever that is inimical to its healthfulness or wholesomeness. 7. Milk from which any part of the cream has been removed. 8. Milk which has been diluted with water or any other fluid, or to which has been added or into which has been introduced any foreign substance whatever. All adulterated milk shall be deemed unclean, un- healthy, impure and unwholesome. The term “milk” when used, shall mean the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept excluding Appendix 249 that obtained within fifteen days before the five days after calving, or such longer period as may be nec- essary to render the milk practically colostrum-free, and the term “pure cream” or “unadulterated cream” when used singly or together, mean cream taken from pure and unadulterated milk. The term “adulterated cream” when used shall mean cream containing less than eighteen per centum of milk fat or cream to which any substance whatsoever has been added. (As amended by chapter 455 of the Laws of 1913 and chapter 84 of the Laws of 1918. § 31. Care and feed of cows, and care and keeping of the produce from such cows. No person shall keep cows, for the production of milk for market or for sale or exchange, or for manufacturing the milk or cream from the same into any article of food, in a crowded or unhealthy condition or in unhealthful or unsanitary surroundings and no person shall keep such cows or the product therefrom in such condition or surroundings or in such places as shall cause or tend to cause the produce from such cows to be in an unclean, unhealthful or diseased condition, if the produce from such cows is to be sold, offered or exposed for sale upon the markets for consumption or to be manufactured into any food product, nor shall such cows or the produce therefrom be handled or cared for by any person suffering with or affected by an infectious or contagious disease, nor shall any such cows be fed on any substance that is in a state of putrefaction or fermentation, or upon any food that is unhealthful or that produces or may produce impure, unhealthful, diseased or unwholesome milk. 250 Feeding and Management of Dairy Cattle But this section shall not be construed to prohibit the feeding of ensilage. The commissioner of agri- culture is hereby empowered to give such instruc- tion and impart such information as in his judgment may be deemed best to produce a full observance of the provisions of this section. (As amended by chapter 216 of the Laws of 1910.) § 32. Prohibiting the sale of adulterated milk, imitation cream and regulating the sale of certified milk. No person shall sell or exchange or offer or expose for sale or exchange, any unclean, impure, unhealthy, adulterated or unwholesome milk or any cream from the same, or any unclean, impure, un- healthy, adulterated, colored, or unwholesome cream, or sell or exchange, or offer or expose for sale or ex- change, any substance in imitation or semblance of cream, which is not cream, nor shall he sell or ex- change, or offer or expose for sale or exchange any such substance as and for cream, or sell or exchange, or offer or expose for sale or exchange any article of food made from such milk or cream or manufacture from any such milk or cream any article of food. No person shall sell or exchange, or offer or expose for sale or exchange, as and for certified milk, any milk which does not conform to the regulations pre- scribed by and bear the certification of a milk com- mission appointed by a county medical society or- ganized under and chartered by the medical society of the state of New York and which has not been pronounced by such authority to be free from anti- septics, added preservatives, and pathogenic bac- teria, or bacteria in excessive numbers. All milk sold Appendix 251 as certified milk shall be conspicuously marked with the name of the commission certifying it. Any per- son delivering milk to any butter or cheese factory, condensary, milk gathering station or railway sta- tion to be shipped to any city, town or village shall be deemed to expose or offer the same for sale whether the said milk is delivered or consigned to himself or another. Each and every can thus de- livered, shipped or consigned, if it be not pure milk, — must bear a label or card upon which shall be stated the constituents or ingredients of the contents of the can. § 33. Regulations in regard to manufactories, plants or places where milk or cream is brought or received and the value thereof is determined by the muk fat content. No person shall sell, supply or bring to any butter or cheese factory or to any plant or place which manufactures a food product from milk or which ships or sells milk for consumption any milk diluted with water, or any unclean, impure, unhealthy, adulterated or unwholesome milk, or milk from which any of the cream has been taken, except pure skim milk to skim-cheese factories. No person shall sell, supply or bring to be manufac- tured to any butter or cheese factory or to any plant or place which manufactures a food product from milk or which ships or sells milk for consumption any milk from which has been kept back any part of the milk commonly known as strippings, or any milk that is sour, except pure skim milk to skim- cheese factories. The owner or proprietor or the person having charge of any such manufactory, plant 252 Feeding and Management of Dairy Cattle or place where milk is received for any such purpose, not buying all the milk used by him, shall not use for his own benefit, or allow any of his employes or any other person to use for his own benefit, any milk, cream, butter or cheese or any other product thereof, brought to such factory, without the con- sent of the owners of such milk or the products thereof. Every such manufactory, plant or place not buying all the milk used, shall keep a correct account of all the milk or cream daily received, of the number of packages of butter and cheese made each day, and the number of packages and aggregate weight of cheese and butter disposed of each day; which account shall be open to inspection to any person who delivers milk to such manufactory, plant or place. Whenever such manufacturers or owners of such manufactories, plants or places receive or purchase milk or cream upon the basis of the amount of milk fat contained therein and use for ascertain- ing the amount of such fat what is known as the Babcock test, or whenever the proceeds of co-opera- tive creameries or such manufactories, plants or places are allotted on the basis of determinations of milk fat by the Babcock test, the bottles and pipettes used in such test shall before use be examined by the director of the New York agricultural experiment station. If such bottles are found to be properly constructed and graded so as to accurately show the amount of fat contained in milk or cream, each of them shall be legibly and indelibly* marked “S. B.” No bottle shall be so marked except as herein pro- So in original Appendix 253 vided or used in any such test by such manufac- turers or owners or proprietors of such manufac- tories, plants or places, unless so examined and marked. The acid used in making such test shall be examined from time to time by competent chem- ists employed by the department of farms and mar- kets and if found not to be of sufficient strength the use of such acid shall be prohibited. No person or persons receiving or purchasing milk or cream upon the basis of the amount of fat contained therein shall credit any patron or patrons delivering milk or cream thereto with a greater or lesser percentage or average percentage of fat than is actually contained in the milk or cream so delivered. The department of farms and markets or persons employed by it for that purpose may at any time assist in making tests of milk or cream received at such manufactories, plants or places for the purpose of determining the efficiency of tests usually made at such manufac- tories, plants or places. All persons using other than standard bottles or acid which is not of the required strength to accurately determine the amount of fats in milk or cream or crediting any patron or patrons delivering milk or cream with a greater or lesser percentage or average percentage of fat than is actually contained in the milk or cream so delivered, shall be subject to the penalties pre- scribed by section fifty-two of this article, and shall be guilty of a misdemeanor. (As amended by chap- ter 83, Laws of 1918. § 34. Penalty for delivery of adulterated milk. Any person, firm, association or corporation deliver- 254 Feeding and Management of Dairy Cattle ing any milk to any butter or cheese factory in violation of any of the provisions of this chapter shall forfeit and pay to the patrons, firm, association or corporation owning the milk delivered to such factory the sum of fifty dollars, to be recovered in a civil action by the person, firm, association or corporation entitled thereto. § 35. Inspection; how conducted. When the commissioner of agriculture, an assistant commis- sioner, or any person or officer authorized by the commissioner, or by this chapter, to examine or in- spect any product manufactured or offered for sale shall in discharge of his duties take samples of such product, he shall before taking a sample, request the person delivering the milk or who has charge of it at the time of inspection, to thoroughly stir or mix the said milk before the sample is taken. If the person so in charge refuses to stir or mix the milk as requested, then the person so requesting shall himself so stir and mix the milk before taking the sample, and the defendant shall thereafter be pre- cluded from introducing evidence to show that the milk so taken was not a fair sample of the milk de- livered, sold, offered or exposed for sale by him. The person taking the sample of milk for analysis shall take duplicate samples thereof in the presence of at least one witness, and he shall in the presence of such witness seal both of such samples, and shall tender, and, if accepted, deliver at the time of taking one sample to the manufacturer or vender of such product, or to the person having custody of the same, with a statement in writing of the cause of the Appendix 255 taking of the sample. In taking samples of milk for analysis at a creamery, factory, platform or other place where the same is delivered by the pro- ducer for manufacture, sale or shipment, or from a milk vender who produces the milk which he sells, with a view of prosecuting the producer of such milk for delivering, selling or offering for sale adul- terated milk, the said commissioner of agriculture or assistant or his agent or agents shall within ten days thereafter, with the consent of the said pro- ducer, take a sample in a like manner of the mixed milk of the herd of cows from which the milk first sampled was drawn and shall deliver the duplicate sample to the said producer and shall cause the sample taken by himself or his agent to be analyzed. If the sample of milk last taken by the commis- sioner of agriculture: or his agent or agents shall upon analysis prove to contain no higher percentage of milk solids, or no higher percentage of fat than the sample taken at the creamery, factory, platform or other place, then no action shall lie against the said producer for violation of subdivisions one, two, three, seven and eight of section thirty of this chap- ter. In taking a second sample as above set forth from the mixed milk of the herd, it shall be the duty of the commissioner of agriculture to have an assist- ant, agent or agents present during the entire time in which the said cattle are being milked to observe closely so as to be sure that the milk thus to be sampled is not adulterated and to see that it is thor- oughly mixed so that the sample taken shall be a fair sample of the average quality of the mixed milk 256 Feeding and Management of Dairy Cattle of the entire dairy or herd of cows of said producer. If, however, the said producer refuses to allow such examination of the milk produced by his dairy, then he shall be precluded from offering any evidence whatever tending to show that the milk delivered by him at the said creamery, factory, platform or other place was just as it came from the cow. If the said producer does permit such examination, the commissioner of agriculture shall, upon receiving application therefor, send to said producer a copy of the analysis of each of the samples of milk so taken and analyzed as above provided. If a sample of milk shall have been taken by the commissioner of agriculture or by his orders or directions from any dairy within this state and an analysis thereof has been made by the commissioner or by his authority, any person who is or was buying milk from the said dairy at or subsequent to the time of such taking, may apply to the commissioner of agriculture for a copy of the analysis of the said sample of milk so taken and the commissioner shall thereafter furnish the said applicant with such copy. (As amended by chapter 608 of the Laws of 1911.) § 35-a. Fat tests of composite samples of milk. Corporations, associations or persons hereafter buy- . ing milk from producers of milk to be paid for on the basis of the percentage of milk fat contained therein and for that purpose taking samples there- from to form a composite sample to be tested peri- odically to determine its value on such basis, shall, at the request of the producer, take such samples in duplicate and subject them to the same treatment. Appendix 257 At the end of the period for which the composite sample is being taken such corporation, association or person shall tender same to the producer thereof or to his authorized agent and give such producer, or his said authorized agent, the choice of one of the two composite samples so taken. Such producer is hereby permitted to send such duplicate composite sample so received to the head of the department of dairy industry of the college of agriculture at Cornell University within ten days from the receipt thereof, properly marked for identification, and shall accom- pany same with his name and post office address. Such department head shall cause such sample to be tested for the per centum of milk fat and shall send a report of such test to the producer from whom it was received within ten days, or as soon thereafter as possible. Corporations, associations or persons hereafter testing samples of milk under the pro- visions of this section shall reseal the remaining por- tion of the composite sample from which the test was made, to determine the value of the milk bought from producers, and keep the same for at least ten days after the making of such test for the purpose of permitting the commissioner of agriculture or his duly authorized representative to examine and test the same. Any person testing milk or cream by the Babcock method where the result of such test is used as a basis for payment, or for official inspection, or for public record, shall first obtain from the commis- sioner of agriculture a license to do such testing. Such license shall be granted upon satisfactory evi- 258 Feeding and Management of Dairy Cattle dence of good moral character and the ability ‘to make such tests based upon satisfactorily passing an examination set by the commissioner of agriculture. Such examination shall be based upon methods for making the Babcock test as outlined by the New York state college of agriculture and the commis- sioner of agriculture. Licenses granted under this section shall be revocable by the commissioner of agriculture upon evidence of dishonesty, incompe- tency or inaccuracy. Licenses shall be granted for one year renewable at the discretion of the com- missioner of agriculture without further examina- tion. (As amended by Chapter 546, Laws of 1917 and Chapter 125, Laws of 1918.) § 36. Branded cans, jars or bottles not to be sold, re-marked or used without consent of owner. No person shall hereafter without the consent of the owner or shipper, use, sell, dispose of, buy or traffic in any milk can, jar or bottle, or cream can, jar or bottle, belonging to any dealer or shipper of milk or cream residing in the state of New York or elsewhere, who may ship milk or cream to any city, town or place within this state, having the name or initials of the owner, dealer or shipper, stamped, marked or fastened on such can, jar or bottle, or wilfully mar, erase or change by re-marking or otherwise said name or initials of any such owner, dealer or shipper, so stamped, marked or fastened upon said can, jar or bottle. Nor shall any person without the consent of the owner place in any such can, jar or bottle, any substance or product other than milk or cream. § 36-a. Any person owning milk cans, jars or Appendix 259 bottles upon which he has placed or desires to place any designating mark may register the said desig- nating mark with the commissioner of agriculture, who shall keep a record thereof, and he may also register with the commissioner of agriculture, from time to time, the number of such cans, jars or bottles which he has or is to have, which do or may bear such designating mark. Such cans, jars or bottles may, after such registration be numbered consecu- tively and such consecutive numbers may be regis- tered in the department of agriculture, as above pro- vided, with the designating mark. If any such can, jar or bottle, bearing such designating mark, shall be found in the possession of, and being used by any person other than the one so registering the same it shall be presumptive evidence of a violation of the provisions of the agricultural law, unless such person has the consent of the owner thereof to so have and use the same. No person, except the original owner thereof, or a person duly authorized by him so to do, shall re- move, deface or erase any of the marks upon the cans, jars or bottles herein provided for. When the commissioner of agriculture, or any per- son duly authorized by him, shall find any such cans, jars or bottles, bearing such registered designating mark, in the possession of or being used by another person than the owner thereof, he may seize the same, and if evidence is not produced in three days showing that such person had been given permission to have or use such cans, jars or bottles, then they shall be delivered by the commissioner of agricul- 260 Feeding and Management of Dairy Cattle ture, or his agents, to the person from whom taken, _ otherwise the commissioner of agriculture shall no- tify the owner of such cans, Jars or bottles that he has the same and upon application deliver the same to such owner. (As amended by chapter 242 of the Laws of 1917.) § 37. Regulations in regard to evaporated or con- densed milk. No evaporated or condensed milk shall be made or offered or exposed for sale or exchange unless manufactured from pure, clean, healthy, fresh, unadulterated and wholesome milk from which the cream has not been removed either wholly or in part, except for the purpose of standardizing, in which case such standardized evaporated or condensed milk shall contain the proportionate quantity of solids and the proportionate amount of fats required in evaporated or condensed milk. Evaporated or con- densed milk manufactured, sold or exposed for sale or exchange in hermetically sealed cans shall con- tain milk solids in quantity not less than twenty- five and five-tenths per centum, and not less than seven and eight-tenths per centum milk fat. Sweet- ened condensed milk manufactured, sold or exposed for sale or exchange in hermetically sealed cans shall contain not less than twenty-eight per centum milk solids and not less than eight per centum milk fat. No person shall manufacture, sell or offer for sale or exchange in hermetically sealed cans, any condensed milk unless put up in packages upon which shall be distinctly labeled or stamped the name of the person or corporation by whom made and the brand by which or under which it is made. When evaporated s Appendix 261 or condensed milk shall be sold from cans or pack- ages not hermetically sealed, the producer shall brand or label the original cans or packages with the name of the manufacturer of the milk contained therein, provided, however, that no unsweetened evaporated or condensed milk sold or offered for sale in containers not hermetically sealed, unless the pro- portion of milk solids shall be the equivalent of eleven and one-half per centum of milk solids in crude milk, and of which milk solids twenty-five per centum shall be fats. (As amended by chapter 323 of the Laws of 1917.) § 38. Manufacture and sale of imitation butter prohibited. No person by himself, his agents or em- ployees, shall produce or manufacture out of or from any animal fats or animal or vegetable oils not pro- duced from unadulterated milk or cream from the same, the article known as oleomargarine or any article or product in imitation or semblance of natu- ral butter produced from pure, unadulterated milk or cream of the same; or mix, compound with or add to milk, cream or butter any acids or other dele- terious substance or any animal fats or animal or vegetable oils not produced from milk or cream, so as to produce any article or substance or any human food in imitation or in semblance of natural butter, nor sell, keep for sale or offer for sale any article, substance or compound, made, manufactured or pro- duced in violation of the provisions of this section, whether such article, substance or compound shall be made or produced in this state or elsewhere. Any person manufacturing, selling, offering or exposing 262 Feeding and Management of Dairy Cattle for sale any commodity or substance in imitation or semblance of butter, the product of the dairy, shall be deemed guilty of a violation of this chapter, whether he sells such commodity or substance as butter, oleomargarine or under any other name or designation whatsoever and irrespective of any rep- resentations he may make relative to such com- modity or substance. Any dealer in any article or product, the manufacture or sale of which is pro- hibited by this section, who shall keep, store or dis- play such article or product, with other merchan- dise or stock in his place of business, shall be deemed to have the same in his possession for sale. § 39. Manufacture or mixing of animal fats with milk, cream or butter prohibited. No person shall manufacture, mix or compound with or add to natu- ral milk, cream or butter any animal fats or ani- mal or vegetable oils, nor make or manufacture any oleaginous substance not produced from milk or cream, with intent to sell the same as butter or cheese made from unadulterated milk or cream or have the same in his possession with such intent; nor shall any person solicit or take orders for the same or offer the same for sale, nor shall any such article or substance or compound so made or pro- duced, be sold as and for butter or cheese, the product of the dairy. No person shall coat, powder or color with annatto or any coloring matter what- ever, butterine or oleomargarine or any compound of the same or any product or manufacture made in whole or in part from animal fats or animal or vege- table oils not produced from unadulterated milk or Appendix 263 cream by means of which such product, manufac- ture or compound shall resemble butter or cheese, the product of the dairy; nor shall he have the same in his possession with intent to sell the same nor shall he sell or offer to sell the same. No person by himself, his agents or employees, shall manufacture, sell, offer or expose for sale, butter that is produced by taking original packing stock or other butter or both and melting the same, so that the butter fat can be drawn off, then mixing the said butter fat with skimmed milk or milk or cream or other milk product and rechurning the said mixture, or that is produced by any similar process and is commonly known as boiled or process butter, unless he shall plainly brand or mark the package or tub or wrapper in which the same is put up in a conspicuous place with the words “renovatéd butter’ or “process butter.” If the same shall’ be put up, sold, offered or exposed for sale in prints or rolls, then the said prints or rolls shall be labeled plainly with printed letters in a conspicuous place on the wrapper with the words “renovated butter” or “process butter.” If the same is packed in tubs or boxes or pails or other kind of a case or package the words “renovated butter” or “process butter” shall be printed on the top and side of the same in letters, at least, one inch in length, so as to be plainly seen by the purchaser. If such butter is exposed for sale, uncovered, not in a package or case, a placard containing the label so printed shall be attached to the mass of butter in such manner as to easily be seen and read by the purchaser. Every person selling, offering or ex- 264 Feeding and Management of Dairy Cattle posing for sale at retail, “renovated butter” or “process butter,” shall cause each parcel or package of such butter delivered to or for a customer to be wrapped in a light colored paper on which shall be — printed in black letters, not less than three-eighths inch square and in Gothic type, the words “reno- vated butter” or “process butter.” No person shall sell, offer or expose for sale, any butter or other dairy products containing a preservative, but this shall not be construed to prohibit the use of salt in butter or cheese, or spirituous liquors in club or other fancy cheese or sugar in condensed milk. No person, firm, association or corporation shall induce or attempt to induce any person to violate any of the provisions of this chapter. Any person, firm, association or corporation selling, offering or adver- tising for sale any substance, preparation or matter for use in violation of the provisions of this chapter shall be guilty of a violation of this section. § 40. Prohibited articles not to be furnished for use. No keeper or proprietor of any bakery, hotel, boarding-house, restaurant, saloon, lunch-counter or place of public entertainment, nor any person having charge thereof or employed thereat, nor any person furnishing board for any others than members of his own family, or for any employees where such board is furnished for a compensation or as part of the compensation of any such employee, shall keep, use or serve therein either as food for his guests, boarders, patrons, customers or employees or for cooking purposes any article or substance made in violation of the provision of this article. Any Appendix 265 keeper or proprietor of any hotel, boarding-house, restaurant, saloon, lunch-counter or place of public entertainment who uses or serves therein for his guests any oleaginous substance as a substitute for butter, the manufacture or sale of which is not prohibited by the agricultural law, shall print plainly and conspicuously on the bill-of-fare, if there is one, the words, “Oleomargarine Used Here” and shall post up conspicuously in different parts of each room where such meals are served, signs in places where they can be easily seen and read, which shall bear the words, “Oleomargarine Used Here” in letters at least two inches in length and so printed as to be easily read by guests or boarders. (As amended by chapter 357 of the Laws of 1909.) § 41. Coloring matter, dairy terms, size of pack- age, labeling, penalties. No person manufacturing with intent to sell any substance or article in imita- tion or semblance of butter or cheese not made ex- clusively from unadulterated milk or cream or both, with salt or rennet or both and with or without color- ing matter or sage, but into which any animal, in- testinal or offal fats, or any oils or fats or oleaginous substance of any kind not produced from pure, un- adulterated milk or cream, or into which melted butter, or butter in any condition or state or any modification of the same, or lard or tallow shall be introduced, shall add thereto or combine therewith any annatto or compounds of the same, or any other substance or substances whatever, for the purpose or with the effect of imparting thereto a color re- sembling yellow, or any shade of yellow butter or 266 Feeding and Management of Dairy Cattle cheese, nor introduce any such coloring matter or other substance into any of the articles of which the same is composed. And no person manufacturing, selling or offering for sale any such goods shall make or sell them under any brand, device or label bearing words indicative of cows or the product of the dairy or the names of breeds of cows or cattle, nor use terms indicative of processes in the dairy in making or preparing butter; no such substance shall here- after be sold, offered or exposed for sale in this state except it be sold in packages containing not more than five pounds, such packages to be wrapped and. sealed, the original seal of which shall be unbroken and upon which seal shall be plainly printed the name and address of the manufacturer of said oleo- margarine, and the said packages shall be plainly and conspicuously labeled with the word “Oleo- margarine” in Gothic or equally conspicuous letters at least three-eighths of an inch high. The word “Oleomargarine” in large prominent letters shall be stamped by indentation on each separate brick or portion of the substance itself before it is wrapped and sealed. Any person violating any of the provisions of sec- tions forty or forty-one of the agricultural law shall forfeit and pay a penalty to the people of the state of New York of not less than fifty dollars nor more than one hundred dollars for the first violation and not less than two hundred dollars nor more than five hundred dollars for the second and each subse- quent violation. Whoever by himself or another violates any of the provisions of sections forty or Appendix 267 forty-one of the agricultural law shall be guilty of a misdemeanor and upon conviction shall be punished by a fine of not less than one hundred dollars nor more than five hundred dollars or by imprisonment of not less than one month nor more than one year or by both such fine and imprisonment for the first offense and by not less than six months nor more than one year for the second offense. (As amended by chapter 638 of the Laws of 1917.) § 42. Coloring matter in food products; analysis by state board of health. No person or persons shall manufacture, sell or expose forsale any poisonous coloring matter for the coloring of food products of any kind, nor shall any person or persons use any poisonous coloring matter manufactured, sold, of- fered or exposed for sale within this state; nor shall any person or persons sell, offer or expose for sale any food product containing such poisonous coloring matter. The state commissioner of health shall cause samples of coloring matter that are exposed for sale upon the market for use in food products to be an- alyzed and report the results of such analysis to the legislature at the next session. _ § 438. Manufacture and sale of imitation cheese prohibited. No person shall manufacture, deal in, sell, offer or expose for sale or exchange any article or substance, in the semblance of or in imitation of cheese made exclusively of unadulterated milk or cream, or both, into which any animal, intestinal or offal fats or oils, or melted butter or butter in any condition or state or modification of the same, or oleaginous substances of any kind not 268 Feeding and Management of Dairy Cattle produced from unadultrated milk or cream, shall be introduced. | § 44. When prohibitions do not apply to skim- milk or skim-cheese. The prohibitions contained in this article against the sale of adulterated milk shall not apply to skim-milk, which is clean, pure, healthy, wholesome and unadulterated, except by skimming, if it is sold for and as skimmed milk. The prohibi- tions in this article against the sale of cheese made from adulterated milk or cream, shall not apply to pure skim-cheese made from milk which is clean, pure, healthy, wholesome and unadulterated, except by skimming. (As amended by chapter 540 of the Laws of 1917.) § 45. Unclean receptacles and places for keeping* milk; notice to violators of provisions.’ No person, firm, association or corporation, producing, buying or receiving milk for the purpose of selling the same for consumption as such, or for manufacturing the same into butter, cheese, condensed milk, or other human food, shall keep the same in utensils, cans, vessels, rooms, or buildings that are unclean or have unsani- tary surroundings or drainage or in any condition whatsoever that would tend to produce or promote conditions favorable to unhealthfulness or disease. The commissioner of agriculture shall notify all per- sons, firms, associations or corporations, violating this section, to clean said utensils, cans, vessels, rooms, or buildings, or to so improve the sanitary conditions that the law will not be violated, and if such notice is complied with in ten days’ time, Sun- 1 So in original Appendix 269 days excepted, then no action shall lie for a viola- tion of this section. Any person having charge of any milk gathering station where milk is received from the dairymen for the purpose of selling the same for consumption or shipping the same to mar- ket for consumption as human food before taking such charge or operating or working as such agent or | person in charge shall apply to the commissioner of agriculture for a license to so work or operate or have charge, and shall at the time of making such application, file with the commissioner a statement under oath, setting forth the fact that he will not while having charge of or operating any such milk gathering establishment or while employed therein -adulterate or suffer or permit the adulteration of any such milk or any product thereof during the term for which he may be licensed. After the applicant shall have complied with the foregoing provisions of this section, the commissioner of agriculture upon being satisfied that the applicant is a person of good moral character and a qualified and proper person to so have charge of or operate any such milk gather- ing station or establishment shall issue to said appli- cant a license, which shall qualify him to have charge of any such milk gathering station or estab- lishment for the period of two years from the date of such license; provided, however, that where milk is to be bought from the dairymen at any such milk gathering station by the proprietor, person in charge or any agent of the proprietor of such station, such _ license shall be only for a period of one year, as pro- vided in sections fifty-five to sixty-four, inclusive, of 270 Feeding and Management of Dairy Cattle this article, and the matter required to be set forth in the application for a license under the provisions of this section shall be set forth in ‘the application provided for in sections fifty-five to sixty-four in addition to the matters therein required. The per- son regularly doing the work of receiving, caring for and shipping the milk at any station or establish- ment, or in case more than one person is so,.employed then the foreman in charge of such works shall be deemed to be a person in charge of such station or establishment within the meaning and purposes of this section. Suchrlicense certificate shall be kept at such station or establishment where the license is so employed and shall be open to the inspection of the representatives of the department of agriculture and the public. Any person having charge of any milk gathering station or establishment as aforesaid shall keep a true and correct monthly record of the receipts of milk or other dairy products received at such station or establishment, and also a true and correct monthly record of all sales or shipments of milk, cream or other dairy products shipped or sold from such station or establishment, and shall also keep a true and correct monthly record of the amount of skim milk produced in such station or establishment and of the disposition of said skim milk. Such record shall be preserved at such station or establishment for at least two years after the same shall have been made and such records shall at all times be open to the inspection of the commis- sioner of agriculture, his assistants or agents. When cream is sold or shipped from any such station or Appendix 271 establishment so selling or shipping milk for con- sumption as aforesaid, each original bottle or pack- age of one quart or less of cream so shipped or sold shall bear a label securely attached to the side of such bottle or package on which shall be conspicu- ously printed the word “cream” in black letters of at least one-fourth of an inch in length or else the word “cream” shall be blown in the side of such bottle in plain raised letters of at least one-half an inch in length, and the top and side of each and every other original package or can containing cream or original crate or case containing bottles of cream so shipped or sold shall bear a label securely attached on which shall be conspicuously printed the word ‘“‘cream” in black letters of at least one inch in length and also a plainly written or printed statement on the label stating from whom and what station the same is shipped and the name of the consignee and point of destination and the date on which the cream there- in was produced by such separation or skimming. The shipment of each and every such original pack- age of cream so shipped and not so labeled as herein required shall constitute a separate violation. When cream is so separated or skimmed from milk at any such station or establishment and the supply of milk on hand thereat at the time of the next regular daily shipment of milk therefrom, consisting of the — total amount of milk in such shipment, together with that remaining on hand immediately after such shipment, is not thereby decreased or correspond- ingly less than the total quantity received during any period extending from some point of time be- 272 Feeding and Management of Dairy Cattle fore such skimming was done until the time of such _ shipment, together with the amount of milk on hand at the commencement of such period, and such de- crease is not equal in amount to the quantity of milk that must have been used in so separating such cream in addition to the quantity otherwise there used or disposed of during such period, such fact is conclusive that skim milk or other foreign substance was added to such milk supply within such period and shall be presumptive evidence within the mean- ing of this section that the same was added to each can or vessel of milk in such shipment. When cream or skim milk is found to have been on the premises of any such station or establishment or is sold or shipped therefrom, such cream or skim milk so found or so sold or shipped therefrom shall be presumed to have been produced by separating or skimming at such station or establishment. In any action or pro- ceeding relative to the adulteration of milk by re- moving cream therefrom or adding skim milk or other foreign substance thereto, it shall be presumed that when cream has been produced by so skimming or separating or butter has been manufactured, there was made at least five quarts of milk in the produc- tion of each quart of cream so produced and there was necessarily so produced thereby at least four quarts of skim milk to each quart of cream so pro- duced, and that there was used at least nine quarts of milk in the production of each pound of butter so manufactured. If any such person so duly licensed shall thereafter refuse or neglect to keep and pre- serve full and complete records as herein required or Appendix 273 shall refuse to exhibit such records to the commis- . sioner of agriculture, his assistants or agents or shall violate any of the provisions of this section or any of the provisions of this chapter relative to milk or the products thereof he shall forfeit his license and shall be disqualified for a period of five years from being again licensed by the commissioner of agri- culture. (As amended by chapter 408 of the Laws of 1913.) § 46. Unsanitary cans and receptacles condemned. All cans, or receptacles used in the sale of milk, cream or curd for consumption, or in transporting or shipping the same to market or the delivery thereof to purchasers for consumption as human food, when found by the commissioner of agriculture or his as- sistants or agents to be in unfit condition to be so used by reason of being worn out, badly rusted, or with rusted inside surface, or unclean or unsanitary or in such condition that they can not be rendered clean and sanitary by washing, and will tend to pro- duce or promote in milk, cream or curd when con- tained therein, bad flavors, unclean or unwholesome conditions favorable to unhealthfulness or disease, shall be condemned by the commissioner of agri- culture or his assistants or agents. Every such can or receptacle when so condemned shall be marked by a stamp, impression or device, designed by the - commissioner of agriculture, showing that it has been so condemned, and when so condemned shall not thereafter be used by any person for the purpose of so selling, transporting or shipping milk, cream or curd. 274 Feeding and Management of Dairy Cattle § 47. Receptacles to be cleansed before returning ; receptacles may be seized ; evidence; violation; milk can inspectors. Whenever any can or receptacle is used for transporting or conveying milk, cream or curd to market for the purpose of selling or furnish- ing the same for consumption as human food, which can or receptacle, when emptied, is returned or in- tended to be returned to the person so selling, fur- nishing or shipping such substance to be again thus used, or which is liable to continued use in so trans- porting, conveying, selling or shipping such sub- stance as aforesaid, the consumer, dealer or consignee using, selling or receiving the milk, cream or curd from such can or receptacle, shall, before so return- ing such can or receptacle remove all substances foreign to milk therefrom, by rinsing with water or otherwise. When any such milk, cream or curd is sold within any city of this state or shipped into any such city, the fact of such shipment or sale shall be prima facie evidence that the same was so shipped or sold for consumption as human food. When any such can or receptacle is returned or delivered or shipped to any person or creamery so selling such substance within, or shipping the same into such city, it is deemed that such can or receptacle is liable to such continued use in so selling or shipping such substance therein for consumption as human food within the meaning and purposes of this section and section forty-six. No person shall place or suffer to be placed in any such ean or receptacle any sweep- ings, refuse, dirt, litter, garbage, filth or any other animal or vegetable substance, nor shall any such Appendix 2795 consignee or other person through himself, his agent or employee, bring or deliver to any person or rail- road or other conveyance any such can or receptacle for the purpose of such return, or any milk, cream or curd can or receptacle for the purpose of delivery or shipment to any person or creamery engaged in so selling or shipping such substances for consump- tion as hunman food, which can or receptacle contains such foreign substance or which has not been rinsed as herein provided. The word “curd” as used in this section and section forty-six applies to the substance otherwise known as “pot cheese” or “cottage cheese.” Whenever any such can or receptacle is used, re- turned, delivered or shipped in violation of this sec- tion, or of section forty-six of this chapter, every such use, return, delivery or shipment of each such can or receptacle shall be deemed a separate viola- tion thereof. Such cans or receptacles so used, re- turned, delivered or shipped in violation of this sec- tion or of section forty-six may be seized by the com- missioner of agriculture, his assistants or agents and held as evidence of such violation. For the proper enforcement of this section and section forty-six, the commissioner of agriculture may appoint two milk can inspectors to be stationed chiefly in the city of New York who shall receive the usual compensation of other agents of the department of agriculture. (As amended by chapter 608 of the Laws of 1911.) § 48. Manufacturer’s brand of cheese. Every manufacturer of whole-milk cheese may put a brand or label upon such cheese indicating “whole-milk cheese” and the date of the month and year when 276 Feeding and Management of Dairy Cattle made; and no person shall use such a brand or label upon any cheese made from milk from which any of the cream has been taken. The commissioner of agriculture shall procure and issue to the cheese manufacturers of the state, on proper application therefor, and under such regulations as to the cus- tody and use thereof as he may prescribe, a uniform stencil brand or labels bearing a suitable device or motto, and the words, “New York state whole-milk cheese.” Every such brand or label shall be used upon the outside of the cheese and shall bear a dif- ferent number for each separate factory. The com- missioner shall keep a book, in which shall be regis- tered the name, location and number of each manu- factory using the brands or labels, and the name or names of the persons at each manufactory author- ized to use the same. No such brand or labels shall be used upon any other than whole-milk cheese or packages containing the same. (As amended by chapter 207 of the Laws of 1910.) § 49. Use of false brand prohibited; branding of skim-milk cheese regulated. No person shall offer, sell or expose for sale, in any package, butter or cheese which is falsely branded or labeled. No per- son shall sell, offer or expose for sale cheese com- monly known as cheddar cheese or stirred curd cheese made from skimmed or partially skimmed milk unless the same is branded to show that it is skim-milk cheese. All such cheese so sold, offered or exposed for sale shall be branded with the words “skim-milk cheese,” or if such cheese contains thir- teen per centum of milk fat or over, it may be Appendix 277 ? branded “medium skim-milk cheese,” or if it con- tains eighteen per centum of milk fat or over, it may be branded “special skim-milk cheese.” Cheese known as cheddar cheese, cheddar style cheese, stirred curd cheese, twin cheese, flats, daisies, daisy twins, longhorns and young americas containing more than forty per centum of moisture shall when sold, offered or exposed for sale be branded or marked conspicuously with the words ‘cheddar cheese ex- cess moisture.” Cheese known as “washed curd cheese” shall not be manufactured, sold, offered or exposed for sale upon the markets of this state unless it is branded or marked conspicuously with the words “washed curd cheese.” Any such cheese containing more than forty-two per centum of moisture shall be branded or marked conspicuously with the words “washed curd cheese excess moisture.” The branding herein provided shall be upon the sides of both the cheese and the container and shall be in block letters at least one-half an inch square. (As amended by chapter 197, Laws of 1917, and chapter 126, Laws of 1918.) § 50. County trade marks. At aregular or special meeting of a county dairymen’s association In any county of the state there may be adopted a county . trade mark, by a majority of the members present and voting, to be used as a trade mark by a person manufacturing pure unadulterated butter or full- cream cheese in such county. The secretary of the association shall forthwith send to the commissioner of agriculture a copy of such trade mark, which copy 278 Feeding and Management of Dairy Cattle he shall place on file in his office, noting thereupon the day and hour he received the same. But one county trade mark for butter and for cheese shall be placed on file for the same county. No associa- tion shall adopt any trade mark of any county al- ready on file, or use that of any other county in the formation of a trade mark. § 51. Object and intent of this article. This ar- ticle and each section thereof are declared to be enacted to prevent deception in the sale of dairy products, and to preserve the public health, which is endangered by the manufacture, sale and use of the articles or substances herein regulated or prohibited. § 52. Penalties. Every person violating any of the provisions of this chapter, shall forfeit to the people of the state of New York the sum of not less than fifty dollars nor more than one hundred dollars for the first violation and not less than one hundred dollars nor more than two hundred dollars for the second and each subsequent violation. When such violation consists of the manufacture or production of any prohibited article, each day during which or any part of which such manufacture or production is carried on or continued, shall be deemed a sep- arate violation. When the violation consists of the sale, or the offering or exposing for sale or exchange of any prohibited article or substance, the sale of each one of several packages shall constitute a sep- arate violation, and each day on which any such article or substance is offeerd or exposed for sale or exchange shall constitute a separate violation. If the sale be of milk and it be in cans, bottles or con- Appendix 279 tainers of any kind and if the milk in any one of such containers be adulterated, it shall be deemed a violation whether such vendor be selling all the milk in all of his containers to one person or not. When the use of any such article or substance is prohibited, each day during which or any part of which said article or substance is so used or fur- nished for use, shall constitute a separate violation, and the furnishing of the same for use to each per- son to whom the same may be furnished shall con- stitute a separate violation. Whoever by himself or another violates any of the provisions of articles chapter or of sections one hundred six, one hundred three, four, six, eight and nine or sections three hun- dred fourteen and three hundred fifteen of this seven and one hundred eight of this chapter shall be guilty of a misdemeanor, and upon conviction shall be punished by a fine of not less than fifty dollars, nor more than two hundred dollars, or by imprison- ment of not less than one month nor more than six months or by both such fine and imprisonment, for the first offense; and by six months’ imprisonment for the second offense. (As amended by chapter 384 of the Laws of 1916.) § 58. Butterine and similar products not to be purchased by certain institutions. No money appro- priated by law for maintenance and support in whole or in part of a state institution; nor money received by a charitable, benevolent, penal or reformatory in- stitution from the state, or from a county, city or town thereof, or appropriated by such county, city or town for the maintenance or support in whole or in 280 Feeding and Management of Dairy Cattle part of such institution; nor money belonging to or used for the maintenance or support of such institu- tion, shall be expended for the purchase of, or in pay- ment for, butterine, oleomargarine, lard, cheese, or articles or products in imitation or semblance of nat- ural butter or cheese produced from pure unadulter- ated milk or cream from the same, which articles or products have been rendered or manufactured in whole or in part from animal fats, or animal or vegetable oils not produced from unadulterated milk or cream from the same. § 54. Purchase, sale and use of butterine and sim- ilar products prohibited in certain institutions. No officer, manager, superintendent or agent of an in- stitution mentioned in section fifty-three of this chapter, shall purchase for the use of such institu- tion articles or products, for the purchase of which the money appropriated by law, or by a county, city or town, is forbidden to be used by section fifty- three of this chapter, and no person shall sell to, or for the use of such institution, such articles or products. Nor shall such articles or products be used as articles of food or for cooking purposes in such institutions within this state. § 55. Licensing of milk gathering stations where milk is bought. On and after September first, nine- teen hundred and thirteen, no person, firm, associa- tion or corporation, shall buy milk or cream within the state from producers for the purpose of shipping the same to any city for consumption or for manu- facture unless such business be regularly transacted at an office or station within the state and unless Appendix 281 such person, firm, association or corporation be duly licensed as provided in this and the ensuing sections of this article. Every such person, firm, association or corporation before engaging or continuing in the business of buying milk or cream for the purposes aforesaid, shall, annually, on or before August first, file an application with the commissioner of agricul- ture for a license to transact such business. The application shall state the nature of the business, as hereinabove set forth, the full name of the person or corporation applying for the license, and, if the ap- plicant be a firm or association, the full name of each member of such firm, or association, the city, town or village and street number at which the busi- ness is to be conducted, and such other facts as the commissioner of agriculture shall prescribe. The applicant shall further satisfy the commissioner of his or its character, financial responsibility and good faith in seeking to carry on such business. The com- missioner shall thereupon issue to such applicant, on payment of ten dollars, a license entitling the applicant to conduct the business of buying milk and cream from producers for the purpose aforesaid at an office or station at the place named in the application until the first day of September next following; provided, however, that if the application be presented in the month of July, and if the appli- cant so elects, such license may be granted to begin on the first day of September next following and run for a term of one year. A license shall not be issued, however, to any applicant if during the year preceding the filing of the. application a complaint 282 Feeding and Management of Dairy Cattle from any producer and seller of milk or cream shall have been filed with the commissioner against such applicant for any of the grounds specified in section fifty-seven hereof, and such complaint shall have been established as true and just to the satisfaction of the commissioner after such complaint shall have been investigated by the commissioner in the manner provided by section fifty-six hereof. A license shall not be issued as provided in this section, on and after the taking effect of this section, unless the applicant for such license shall file with the application a good and sufficient surety bond, executed by a surety com- pany, duly authorized to transact business in this state, in a sum not less than five thousand dollars, or shall be relieved from such requirement as pro- vided herein. Such bond shall be approved as to its form and sufficiency by the commissioner of agriculture. Such applicant may in lieu of such bond deposit with the commissioner of agriculture money or se- curities in which the trustees of a savings bank may invest the moneys deposited therein, as provided in the banking law, in an amount equal to the sum secured by the bond required to be filed as herein provided. The bond required to be filed hereunder shall be given to the commissioner of agriculture in his off- cial capacity and shall be conditioned for the faithful compliance by the licensee with the provisions of this chapter, as hereby amended, and for the payment of all amounts due to persons who have sold milk or cream to such licensee, during the period that the Appendix 283 license is in force. The money or securities deposited with the commissioner of agriculture, as above pro- vided, shall constitute a separate fund and shall be held in trust for, and applied exclusively to, the payment of claims against the licensee making such deposit, arising from the sale of milk or cream to such licensee. Upon default by the licensee in the payment of any money due for the purchase of milk or cream, which payment is secured by a bond or the deposit of money or securities as hereinbefore provided for, the creditor may file with the commissioner of agri- culture, upon a form prescribed by him, a verified statement of his claim. If such creditor shall have reduced such claim to judgment or shall thereafter and before the commencement of the action by the commissioner of agriculture, as hereinafter provided for, reduce such claim to judgment, a transcript of such judgment shall also be filed with such com- missioner. Such statements may be filed at any time during the period of the license for purchases made during such period and within ninety days from the ter- mination of such period. After the expiration of ninety days from the ter mination of any license period the commissioner of agriculture shall, by proper action wherein all such creditors and any surety upon any bond given as hereinbefore provided for and the licensee shall be parties, proceed to determine the amount due each creditor, and the judgment rendered in such action shall be enforced ratably for such creditors against 284 Feeding and Management of Dairy Cattle the surety on the bond, if one there be, or against the moneys or securities deposited as hereinbefore pro- vided for. If any such creditor shall have reduced his claim to judgment such judgment shall be pre- sumptive proof of the amount due such creditor in any action brought by the commissioner of agricul- ture as hereinbefore provided for. Every bond given pursuant to the provisions hereof shall be applicable, in the first instance, to the payment of all claims arising during the license period for which such bond shall continue, and filed either during such period or within ninety days after the expiration thereof. If all such claims shall be paid the balance available upon such bond shall be devoted to the extinguishment ratably of claims arising during such license period, but for which statements shall not have been filed until after ninety days after the expiration of such period. All moneys and securities, deposited as herein pro- vided for, shall be applicable, in the first instance, to the extinguishment of claims, properly filed, arising during the license period for which such moneys or securities were originally deposited and if, after the extinguishment of such claims, there shall be a sur- plus remaining such surplus shall be devoted to ex- tinguishment of claims arising during any preceding license period which were properly filed as herein- before provided, all claims for any one license period to be of a parity. Any surplus remaining after the extinguishment of such prior claims shall be added to the moneys or securities then on deposit with the Appendix 285 commissioner of agriculture or, if there be at that time on file with such commissioner a bond given ’ pursuant to this section, or if there be then on de- posit with such commissioner additional moneys or securities deposited as herein provided for, and if such bond or such moneys or securities, as the case may be, shall, in the opinion of the commissioner of agriculture, be sufficient, such surplus shall be re- turned to the licensee. A person or corporation licensed hereunder shall make a verified statement of his or its disbursements during a period to be prescribed by the commissioner of agriculture, containing the names of the persons from whom such products were purchased, and the amount due to the vendors thereof. Such statement shall be submitted to the commissioner of agriculture when requested by him and shall be in the form prescribed by such commissioner. If it appears from such statement or other facts ascertained by the commissioner of agriculture, upon inspection or in- vestigation of the books and papers of such licensee as authorized by section fifty-six of this chapter, that the security afforded to persons selling milk and cream to such licensee by the bond executed or de- posit made by such licensee as herein provided does not adequately protect such vendors, the commis- sioner of agriculture may require such licensee to give an additional bond or to deposit additional money or securities, to be executed or deposited as above provided, in a sum to be determined by the commissioner, but not exceeding by more than twenty-five per centum the maximum amount paid 286 Feeding and Management of Dairy Cattle month: Provided, however, that the maximum amount of the bond or deposit required from any applicant under the provisions of this section shall be one hundred thousand dollars; and that any ap- plicant filing a bond or depositing money or secur- ities in such maximum amount shall be exempted from filing either the statements of milk purchased, or the statements of disbursements in this section provided for. If the applicant for a license under this section be a person or a domestic corporation, the commissioner of agriculture may, notwithstanding the provisions of this section, if satisfied from an investigation of the financial condition of such person or domestic corporation that such person or corporation is sol- vent and possessed of sufficient assets to reasonably assure compensation to probable creditors, by an order filed in the department of agriculture, relieve such person or corporation from the provisions of this section requiring the filing of a bond. The term “station” or “milk gathering station,” as used in this and the ensuing sections of this ar- ticle, shall include an established office where the business of buying milk or cream as herein provided is carried on, with or without a place or premises in connection therewith for the physical handling of milk or cream. (As amended by chapter 651 of the Laws of 1915.) § 56. Power of commissioner to investigate. The commissioner and his assistants shall have power to investigate upon the complaimt of any interested person, or of his own motion, the record of any per- Appendix 287 son, firm or corporation applying for or holding a license, or any transaction involving the purchase by such applicant or licensee or attempted purchase of milk for shipment as provided in section fifty-five; and for such purpose may examine the ledgers, books of account, memoranda or other documents of any such person, firm, association or corporation apply- ing for or holding a license and may take testimony therein under oath; but information relating to the general business of any such person, firm, associa- tion or corporation, disclosed by such investigation and not relating to the immediate purpose thereof shall be deemed of a confidential nature by the com- missioner, his assistants, representatives and em- ployees. When a complaint is filed with the com- missioner, he shall attempt to secure an explanation or adjustment, and, failing this within ten days, he shall cause a copy of the complaint, together with a notice of the time and place for a hearing thereon, to be served personally or by mail upon said appli- cant or licensee. If served by mail, such complaint and notice shall be directed to the applicant or li- censee at his place of business, with postage fully prepaid thereon. Such service shall be made at least seven days before the hearing. At the time and place appointed for such hearing, the commissioner or his assistants shall hear the parties to the com- plaint, shall have power to administer oaths and shall enter in the records of the office of the com- missioner of agriculture a decision either dismissing such complaint or specifying the facts which he deems established on such hearing. (As added by chapter 408 of the Laws of 1918.) 288 Feeding and Management of Dairy Cattle § 57. Granting and revoking licenses. The com- missioner of agriculture may decline to grant a li- cense or may revoke a license already granted when he is satisfied of the existence of the following cases or either of them: , 1. Where a money judgment has been secured by any milk producer and has been entered against such applicant or licensee and remains unsatisfied of record. 2. Where there has been a failure to make prompt settlements to persons from whom he buys milk, with intent to defraud. 3. Where there have been combinations to fix prices. 4, Where there has been a continual course of dealing of such nature as to satisfy the commissioner of the inability of the applicant or licensee to prop- erly conduct the business or of an intent to deceive or defraud customers. 5. Where there has been a continued and persis- tent failure to keep records required by the com- missioner or by law. (As added by chapter 408 of the Laws of 1913.) § 58. Certiorari to review. The action of the commissioner of agriculture in refusing to grant a license, or in revoking a license granted under section fifty-five, shall be subject to review by writ of certi- orari, and if such proceedings are begun to review the revocation of license, the license shall be deemed to be in full force and effect until the final determination of certiorari proceedings and all appeals therefrom. (As amended by chapter 651 of the Laws of 1915.) Appendix 289 § 59. Records to be kept. Every proprietor of a milk gathering station shall keep, in such form as the commissioner of agriculture may prescribe, a record of transactions of purchases of milk or cream by him and he shall, at least semi-monthly, deliver to each person from whom he receives or purchases milk or cream, and in the unit of measure used in computing the amount due therefor, an itemized statement of the several amounts or quantities of such milk or cream so received or purchased at such milk station from such person during the prior half month or, if statements are delivered more fre- quently than semi-monthly during that period of time which has elapsed since the delivery of such last prior statement. If the milk or cream is pur- chased or received on a butter fat basis, such state- ment shall include the percentage, or average per- centage of butter fat contained in said milk or cream as determined by tests periodical or otherwise. Every such proprietor of a milk gathering station shall post in a conspicuous place in such milk sta- tion, a schedule of the prices being paid for milk or cream including the premiums paid or deductions made, if any, for milk or cream containing milk fat either in excess or in lesser amount than the agreed standard, and shall keep a correct account of all the milk or cream daily received or purchased from each person at such milk station which account shall be open to inspection by said person. (As amended by chapter 651 of the Laws of 1915.) § 60. Right to review. .If either party to the transaction of purchase and sale between a milk 290 Feeding and Management of Dairy Cattle producer or a milk seller and a licensed buyer of milk shall be dissatisfied relative to any transaction of purchase and sale of milk between a milk seller and a licensed buyer of milk, he may apply to the commissioner of agriculture, in writing, within sixty days after the delivery of such milk to the licensed buyer, for investigation. The commissioner of agri- culture shall treat such application as a complaint, and shall cause a full investigation of the transaction complained of to be made either by himself or one of his assistants, in the manner provided by section fifty-seven. (As added by chapter 408 of the Laws of 1913.) § 61. Offenses. Any person who, being a buyer of milk for shipment for the purposes set forth in section fifty-five, whether such person be licensed or whether his business be transacted at a station or otherwise, shall (a) fail to make prompt payments for milk purchased, with intent to defraud, or (b) shall make any false or misleading statement or statements enumerated in sections fifty-five to fifty- nine inclusive, with intent to deceive or (c) enter into any combination to fix prices, or (d) not being licensed, shall conduct the business of buying milk for shipment as provided in section fifty-five, or (e) being licensed or otherwise, engages in such business without having a station or office therefor, or (f) fails to conform to any requirement of or violates any provision of sections fifty-five to fifty-nine, in- clusive, with intent to deceive a seller of milk, shall be guilty of a misdemeanor. (As added by chapter 408 of the Laws of 1913.) INDEX Agricultural Law, relating to dairy products, 245 Ayrshire cattle, origin, history, development and R. of M. requirements, 168 Balancing a ration, 28, 33 summer ration, 36 winter ration, 34 Bale wire, 71 Barns, for cattle, 122 for calves, 143 Boiler room, 158 Bonus for milkers, 67 Breeding and selection, 80 chart, 93 cross-breeding, 86 in-breeding, 86 line-breeding, 86 rack, 72 record of, 91 systems of, 86 Bulls, age for service, 53 age to put ring in nose, 53 exercise for, 55 feed and care of, 53 feed for first 18 months, 53 hay for, 53 post for tying, 54 Butter churning, 154 Calves, assisting to nurse, 9 birth record card, 12 castor oil for, 10 Calves, changing from whole to skim-milk, 12 cleanliness, 25 colostrum milk, feeding, 9 dams milk, feeding, 10, 23 diseases of, 13, 14, 15, 16 exercise for, 19 feeding grain to, 13, 14 feeding schedule, 24 foetal membrane, removing from nose, 8 fresh air and sunlight, 17 from 6 months old until calving, 20 hay for, 16, 24 heating milk for feeding, 10 horn trainers, 19 naval infection, 11, 25 pasture for, 18 salt for, 25 shipping by express, 22 stables for, 139 summer management, 17 temperature of calf barn, 25 weaning, 22 winter management, 17 Cheese, cottage, 156 Churn, care of, 155 Commercial starter, 152 Cow, care of at calving time, 45 determining condition of, 51 drying up, 63 exercise for, 60, 65 feeding, 26 291 292 Cow, fed as individual, 42 how to determine profitable and unprofitable, 48 management, 57 management of dry cows, 64 rest period before calving, 44 Cream, ripening of, 153 Crop schedule, 75 Dairy practice, 145 boiler room, 158 floor plan of, 150 law relating to dairy prod- ucts, 245 marketing products, 159 rules, 161 wash room, 158 Establishing a pure-bred herd, 4 Exercise for cattle, 60, 65 Exhibiting cattle, 100 Feeder, ability and judgment of, 36 Feeding, 26 after calving, 45 amounts, how to deter- mine, 49 bulls, 53 changing the feed, 42 chart, 48 dry cows, 44, 45 for official testing, 27 for show cattle, 100 liberal, 38 molasses, 43 over-feeding, 38 purchase and storage of, 69 schedule, 50 soiling system for, 73 summer, 36 the best feed, 27 Index truck, 43 winter, 34 Feet, care of and trimming, 72 Fitting cattle for exhibition, 100 care of feet, 106 exercise required, 106 factors to consider, 103 feeding for, 104 final care and shipping, 108 general condition, 107 grooming, 105 rules and regulations of dairy shows, 109 time required in, 102 training, 107 Flies, protection against, 73 Fresh air and sunlight, 17 Guernsey Cattle, origin, history, development and R. of M. requirements, 188 Heifers, from 6 months old until calving, 20 Heredity, law of, 81 Holstein-Friesian cattle, origin, history, development and R. of M. requirements, 205 Horn trainers, 19 Housing of the cattle, 122 alleyways, 129 arrangement of the cows, 129 calf barn, 137, 143 cross section of cow barn, 125 - drinking cups, 134 ‘ exercise shed, 141 feed room, 135 Index Housing, floor construction, 128 gutters, 130 grain storage room, 140 hay and bull barn, 141 hoist machinery, 131 mangers, 131 milking barn, 127 partitions between the cows, 134 root-cellar, 141 score-card, 123 silos, 142 stalls, 128 stanchions and ties, 132 type of construction and material, 124 ventilation, 126, 137 windows, 136 Improving a dairy herd, 5 Jersey cattle, origin, history, de- velopment and R. of M. requirements, 221 Laboratory, 159 Laundry room, 158 equipment, 158 Law relating to dairy products, 245 Machine room, 158 Management, 57 Mangers, 131 Manure disposal, 68 Marketing dairy products, 159 Maternity stalls, 142 Mendels law, 82 Milk, chart, 40 fever, 63 methods of handling, 145 milking before calving, 64 293 production, essential fac- tors, 26 ration, 27 sheets, 35, 37 weighing milk, 59 Milkers, thoroughness and effi- ciency of, 61 bonus for, 67 schedule for, 59 Milking, methods of, 62 number per day, 66 Molasses as a feed, 43 Nutritive-Ratio, 28 Official testing, 45, 164 rules for supervision of, 165 Pasteurizing, 151 Pasture, 60 Rations, 13, 27, 33, 44, 53 Refrigerator, 159 Register of merit breeding chart, 94 Regularity, 57 Requirements of a_ balanced ration, 32 Reversion, 85 Root-cellar, 141 Score-card for methods and equipment, 123 Selection, improvement by, 88 Service order, 92 Shipping cattle by express, 22 Showing cattle, 100 Silage, 34 Silos, 142 Soiling system, 73 Temperature of barns, 61 294 Index Testing, official, 164 Variation, 85 rules for supervision of, 165 Toxaemia, 39 Wash room, 158 Type, 85 Water cups, 134 Work schedule, 57, 59, 78 Unprofitable cows, how to de- termine, 48 Deere eat Ss es ‘Ail y a ah i | 0 002 82 | ") is