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Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy ManagementFlint, Charles Louis

Science

Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

Name: Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management
Author: Flint, Charles Louis

Flint, Charles Louis

Cows; Dairying

In the neighborhood of towns where the dairy produce is disposed of in
new milk, and where the aim of dairymen is to produce the greatest
quantity, too frequently with but little regard to quality, it is their
common practice to purchase incalving cows. They pay great attention to
the condition of the cow; they will tell you, by the high comparative
price they pay for animals well stored with flesh and fat, that
condition is as valuable for them as it is for the butcher; they look
upon these stores as materials which serve their purpose; they supply
food more adapted to induce quantity than quality, and pay but little
regard to the maintenance of the condition of the animal. With such
treatment, the cow loses in condition during the process of milking, and
when no longer profitable is sold to purchasers in farming districts
where food is cheaper, to be fattened or otherwise replenished for the
use of the dairy keeper. We thus find a disposition in the cow to apply
the aliment of her food to her milk, rather than to lay on flesh or fat;
for not only are the elements of her food diverted to this purpose, but,
to all appearance, her accumulated stores of flesh and fat are drawn
upon, and converted into components of milk, cheese, or butter.

As I am differently circumstanced,--a considerable portion of my dairy
produce being intended for butter, for which poor milk is not
adapted,--and as I fatten not only my own cows, but purchase others to
fatten in addition, I have endeavored to devise food for my milch cows
adapted to their maintenance and improvement, and with this view I have
paid attention to the composition of milk. From several analyses I have
selected one by Haidler, which I find in publications of repute. Taking
a full yield of milk, four gallons per day, which will weigh upwards of
forty pounds, this analysis assigns to it of dry material 5.20, of which
the proportion, with sufficient accuracy for my purpose, consists of

  Pure caseine,                2.00 pounds.
  Butter,                      1.25    “
  Sugar,                       1.75    “
  Phosphate of lime,            .09    “
  Chloride of potassium,
  Other mineral ingredients,    .11    “
                               ----
                               5.20    “

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