Show AV R J 1 fa KEEP BULL UNTIL QUALITY PROVEN sire should be kept until daughters work shown the value of a dairy bull cannot be determined until the production of his dau daughters liters has been tested then it often happens that the bull has been slaughtered tor for some reason and his valuable influence lost to the herd john A arey dairy extension specialist at the north Caro carolina llna state college says the bureau of dairying at washington bid proven the value of bulls up until september 1929 1029 through records kept by dairy herd improvement associations yet when the bureau bean began to search tor for these bulls only 12 were living the re bainder were dead or no authentic Inform talon was available for that the herd sire reason says mr air arey should not be disposed of until his value has become known through the production of his daughters after the bull has bad had a chance to prove his value he should be kept as long as he Is fit for service provided he Is a good one if a poor one he should be slaughtered immediately many bulls are bold to the butcher when quite young because they have developed a vicious disposition VI 1 clous ness Is not a on which to condemn the animal thinks such animal frequently mr air arey Is one of the most valuable that the dairymen could own and there are ways in which a dangerous bull may be easily handled one of the best Is the method used of farmers in caldwell by a group county these men have an eleven year cearold old animal owned jointly they have constructed a pen with shelter and with a breeding pen adjoining this equipment was built at small to each individual and yet it provides ample tacil facil ties for handi handling ln the bull and at the same time insures his ills safe handling such equipment Is recommended by mr arey to other farmers who ho may wish to keep a herd sire that has grown dangerous with age good pasture essential to keep up milk flow to keep up the milk flow in summer it Is essential to have good pasture grass probably provides the cheapest bt feed that Is available for dairy cows because of its succulent character it produces a larger flow of milk than an equal amount of feed furnished in ome come other form cattle showing a mineral deficiency on many other types of teed feed will generally show no mineral deficiency when they are on good pasture overstock overstocking ino Is probably as great a cause as any other for damage to pas tures they should be top dressed with manure or a complete fertilizer to give them the proper amount of nitrogen and minerals I 1 ime and phosphorus also have been found helpful new york state college favors early cut hay plan to cut hay early and teed feed some of it feed well on iraln for hol steins and Ayrs bires new york state college recommends one pound of grain to five p unis tin Is of milk produced during the early summer and one to four as soon as pastures show any drought jerseys and guern ays eys need more the college recommends one to tour four of a ilk early and one to three later in tl e seison the grain mixture the college sug bests ts is bunds ineat wheat Ii eat bran pounds hominy pounds gluten feed and pounds cottonseed meal feeding in summer slimmer bo ats the yearly of cows and all records show that the higher the yearly average of a cow the greater the profit from her H I amt lii t dairy notes calves should have all the milk tl ti ey will take without causing ci using digestive trouble finish in calves Is highly important and it can only be produced by the liberal feeding of whole milk breed cows in december and jan uary nary and try to avoid anold breeling in march april may alay and june the bull that 1 IR tailing falling to give service may be too fat it Is also pos sible that I 1 ie e Is not getting sufficient lelent exercise to keep him tn in good condl condi tion 0 the barn should be whitewashed at least once a year I 1 roper gutters should be constructed so the cows can be kept clean the milk pall should be so con strutted ted that the minimum amount of dirt can get into it during the process of milking after the milk has been washed from the surface with warm a rm water boiling water anter or steam should be used to sterilize all dairy utensils i |