Show COWS FUTURE IN HER HEIFER DAYS development then of high importance well grown heffers heifers can act their age when they join the milking herd and start to pay profits S II 11 work of the new york state college of ag ri culture cites the example of tidy a cow used in the protein experiment herd at the college bought four years ago as a five year old tidy he says was thin and had never had her full grow th the first year her high days milking was 50 pounds of milk she was fed well during the first dry period and in other dry periods so that she gained about pounds in weight the second year her high day s milking was CO pounds and this year as a alne acar old her high days milking waa 00 pounds eidys case shows that it Is important to develop heffers heifers when they are young if real cows are desired when they freshen the first four years in the experimental herd should have been eidys best years if she had been well grown and fully developed mr work points out occasional stirring of milk in can advisable it Is much more difficult to reduce the temperature of the creamy laer of milk in the top of a milk can than that in the bottom and yet it s the top layer that needs the most rapid cooling the cooling of a can of milk set in a tank of water proceeds as follows the warmer milk in the can that la being cooled because it Is lighter rises to the top along with the fat globules glo bules of cream tor the same reason the warmer water next to fhe can rises to the top As the warmer milk rises it picks up bacteria so that the top layer soon contains a higher bacterial count than the lower layers and when a can of milk at 95 degrees F Is put in water at 50 degrees the water close to the can at once starts rising toward the top where it tends to spread over the surface this layer increases until in halt an hour a layer 2 inches deep will be found to be from 10 to 15 degrees warmer than the water at the bottom this explains why the layer of milk and cream at the top not only contains a larger proportion of bac terla than the lower layers but also why it Is the most difficult to cool it further explains why the occasional stirring of milk in the can as well as water in the tank when the can Is first placed therein brings about more rapid cooling of the milk wallaces farmer feeding shock fodder shock fodder late in the season is not as palatable pila table nor will it be eaten with as attle loss as fodder which has just been harvested the ability of fodder in the spring can be greatly improved however by grind ing and mixing the ground fodder with the grain britlon or with ground hay at the south dakota experiment station bundle corn stover was fed to dairy cattle and it was found that 30 per cent of this feed was refused by the cows and was wasted when the corn stover was ground tor these cows they ate it with no waste what ever even for fattening steers fod der can be fed with good results it it Is ground and fed mixed with the grain ration at this time of the year there Is still shock fodder in the fields none of this feed need be wasted if it Is made more palatable it will be con by cattle with no waste what ever and can be ot much value in help ing the hay to last until pastures are ready Fx change drinking cups more milk oscar hammer dakota county aln desota has found that drinking cupa in his barn have not only saved a lot of work but have also greatly in creased the milk production of hl herd two weeks in early spring this had amounted to 15 gal ions each day for the herd of 25 cows as compared to the previous yield he has observed ober ved that cows like people drink more often when the supply Is convenient particularly when eating at least four pounds of water are required for each pound of milk produced so that any increase in alon of water Is usually followed bv correspondingly larger yields such as reported by mr hammer he has also recently installed a milking machine with which he can milk the cows in about an hour and ten minutes which is a great saving in time over hand milking exchange how much water W U martin of the kansas stat college stated following experiments that it requires six to seven gallon of well water to cool a gallon of milk and it the cooling is done in cans it takes 30 to CO minutes time several types of surface coolers have been studied at michigan agricultural col lege and most 0 them required the above amount of water for efficient cooling but the cooling was done much faster according to hoards dairyman |