GOLDEN STREAM m THE PURPOSE OF THIS BUREAU IS TO FURNISH. FREE OF CHARGE TO ALL. THE BEST INFORMATION OBTAIN- ABLE ON BETTER FARMING. IF YOU HAVE ANY WORTHY QUESTIONS CONCERNING SOILS, FARM CROPS. LAND DRAINAGE. FERTILIZER. ETC., MAKE YOUR INQUIRIES SPECIFIC AND SEND THEM TO THE I H C SERVICE BUREAU HARVESTER BUILDING. CHICAGO USA STREAM A HANDBOOK TOR THL MAN WHO KELPS COWS TOR PROflT THOMAS ^WILLOUGHBY X IHC 5LRVICL BUREAU X HARVESTER BUILDING CHICAGO Copyrighted 1912, by the International Harvester Company of America (Incorporated) Chicago USA THE GOLDEN STREAM THE SELECTION OF GOOD COWS [HOOD cows are the basis of profitable dairying, and the ability to select them is of utmost importance to the dairyman. The use of the Babcock test and a scale is the only certain way to tell just how much milk and butter-fat a cow is producing. But these alone do not tell what she is capable of producing, nor is it possible to use this test in .many cases. Because of poor feed and lack of proper care, a cow capable of producing a urge profit, would probably not make a very good showing if subjected o a test consisting of weighing and testing her milk. To be of value, ich a test must extend through several weeks or months, because one >r several niilkings do not demonstrate a cow's value. To be profit- ible, she must be a persistent milker. Experience and observation show that there is a close relation between information and producing power in dairy cows, just as there is in ;her animals. No man would attempt to make a race horse out of a ieavy Percheron, neither would he expect to do heavy draft work with light trotting horse. Both of these types are very good for certain urposes, but not at all adapted to others. The same is true with cows. : he function of the beef-producing animal is to lay on flesh, whereas that : the dairy cow is to produce milk. There are three qualifications necessary to the good judge of dairy ittle and they are : a knowledge of what kind of conformation makes >r the greatest production ; a trained eye ; and judgment. A cow of perfect type is seldom if ever found; therefore, in judg- ug the value of a cow a man must understand the relative import- . ice of different features of her conformation. He must know that finely shaped udder does not always make a good cow ; that a Tetty head or a skin of fine texture do not overcome the disadvan- .ges of a weak constitution or lack of capacity to consume enough ed to produce a large flow of milk. In teaching the judging of dairy cattle and other livestock, score irds are used on which 100 represents the standard of perfection, hese score cards are very helpful, for the purpose of developing systematic way of picking out the good and bad features of an limal and to make it easier for the beginner to locate the different jints to be considered. After the eye becomes trained and the eal type becomes fixed in the mind, the score card can be dis- irded. The score card commonly used, and a picture of an excellent pe of dairy cow with the different features of her conformation pointed it, will be found on subsequent pages of this book. 2811904 Side View of a Dairy Cow. Wedge shape indicated by stars In judging a cow it is well to go about the work systematically, and consider her in sections. These are classed under the heads of general appearance, head, forequarters, body, hindquarters, and mammary development. General Appearance Fifteen points out of 100 are given to general appearance. Viewed from the sides and front or rear, the outlines of the cow are similar to those of wedges. The bases and points of these wedges are indicated in accompanying illustrations. The dairy cow should be thin, angular, and loose-jointed. At the same time she should have the ap- pearance of strength and vitality. She should be thin because she is turning a large part of the feed she eats into milk, not because she is poorly fed or diseased. In disposition she should be quiet, yet keenly alive to what is going on about her. Her skin should be soft and pliable with an abundance of secretion, and the hair fine. Head The head should be clean cut and refined. The good muzzle is large with large, open nostrils. A small narrow muzzle indicates a weak constitution and a lack of capacity for consuming larger quan- tities of feed. The face extends from the muzzle to the forehead and '^IWHBBP'* should be of medium length and clean cut. Such a face indicates Rear View of a Dairy Cow. Wed ge refinement and dairy temperament. shape indicated by stars A common defect is a long, "horsey' face, whicu 10 generally accompanied by a narro\v forehead The forehead should be broad and slightly dished. A broad forehead indicates the well-developed, nervous system found in the heavy milker. Feel the lower jaw and see that it is clean cut, strong, and firmly attached to the upper jaw. Large, bright eyes indicate intelligence. Forequarters The neck should be thin and free from loose, flabby skin. A coarse, beefy neck and throat indicate iack of dairy character and should be discriminated against. The withers should be thin and sharp. The shoulders should slope outward, giving a large chest capacity. The fore legs should be straight and clean cut. They should be set well apart to allow ample chest capacity. Body In this part of the animal are located the vital organs and the digestive organs, consequently the conformation here is very important. Capacity to consume large quantities of feed is indicated by a large, deep barrel. The ribs should be well sprung. A com- mon defect is that the ribs do not spring out enough as they extend down. The result is that, while fairly deep, the barrel is narrow and consequently lacking in capacity. In passing the hand over the ribs they should be found set well apart; the last two or three ribs should be sufficiently far apart to permit two or three fingers to be inserted between them. In examining the back, stand off a pace or two and note whether it is straight or not. A slight sagging in the back is often found and, while this should not be discriminated against too severely, it is an indication of weakness. Pass the hand along the spine and see that the vertebrae are not closely joined. The lateral nerves from the spinal cord pass out between the vertebrae and ample space for this is necessary, as nervous development is' very impor- tant to the dairy cow. The loin should be broad, long, and have the appearance of strength. Weak, nar- row loins are very common. A deep, broad, floored chest is one of the best indications of constitu- tion. The depth can be noted by standing back a few paces from the cow ; but in judging the width of the chest, pass the hand under the body just back of the forelegs. In many cases it will be found that cows which have a deep chest are nar- row in this part ; such conformation should be discriminated against, as depth alone is not sufficient to insure ample room for the heart and lungs. Hindquarters The hips should be prominent and wide apart. The rump should be high, long and carry well out behind. A common defect Wedge shape indicated by stars as seen IS a rump that slopes down. The when looking along the animal's back position of the pin bones and the rump are closely related. The rump should be well arched and the pin bones set well apart, as this is a great help towards easy parturition. The tail is a good indication of quality. A long, thin, tapering tail is desirable, while a thick, coarse tail is an indication of coarseness throughout the animal. The hind legs should be trim and set well apart. Hind legs that are crowded close together are objectionable, as they limit the space for the udder. The thighs should be thin and practically all the width and flesh carried well up. Thick, chunky thighs are to be discriminated against, as they indicate a ten- dency to beefiness and reduce the space for udder development. Mammary Development A large, well-shaped, well-placed udder is of the utmost importance. This part of the cow should be very carefully examined, as a large part of the value of the cow will be determined by the formation of her udder and milk veins. On the score card 30 points of a possible 100 are given to the mammary development. Look at the udder from the sides and the rear and note its general shape and the manner of attachment in front and in rear. The floor or bottom of the udder should be straight and extend well forward. It should also extend well back. It should be attached well up in the rear. The quarters should be balanced and the teats squarely placed. While size is very important, a careful examination should be made to see that the size is not due to meatiness or coarseness. A cow with a large, coarse, meaty udder is, as a rule, neither a heavy nor a persistent milker. The udder should be soft and of a very fine, spongy texture. When milked out, it should collapse into numerous folds. Examine the teats and see that they are evenly placed and of medium and uniform size. Milk out a few streams and see that the openings are free from obstructions. Too small openings are undesirable, as they make the cow hard to milk. The milk -veins, which extend from the udder forward and pass into the body through openings in the body wall known as milk wells, indicate the amount of blood that passes through the udder. The supply of blood to the udder determines the flow of milk the udder will secrete, and therefore an examination of the milk veins is important. They should be large, tortuous, extend well forward along the cow's belly, and have numerous branches. The milk wells or openings through which the veins pass into the body should be as numerous as the veins and branches. After the details of the ani- mal's conformation have been carefully gone over, the judge should step back a few paces and walk around the animal several times, and in this way review the points he has gone over and weigh the value or lack of value of the good features or defects discov- ered in the examination. A large, well shaped, well placed udder 7 THE SCORE CARD FOR JUDGING DAIRY COWS SCALE OF POINTS HEAD 8 Points 1. Muzzle, broad __ 2. Jaw, strong, firmly joined 3. Face, medium length, clean ... 4. Forehead, broad between eye dishing 5. Eyes, large, full, mild and bright 6. Ears, medium size, fine texture, secretions oily and abun- dant, yellow color FOREQUARTERS 10 Points 7. Throat, clean 8. Neck, long, spare, smoothly joined to shoulders, free from dewlap 9. Withers, narrow, sharp 10. Shoulders, sloping, smooth; brisket, light . __ 11. Fore Legs, straight, clean, well set under body BODY 25 Points 12. Crops, free from fleshiness . 13. Chest, deep, roomy; floor broad 14. Back, straight, strong; vertebrae open 15. Ribs, long, deep and well sprung 10. Barrel, deep, long, capacious 17. Loin, broad, strong . _ HINDQUARTERS 12 Points 18. Hips, prominent, wide apart ._ 19. Rump, long, level, not sloping 20. Pin Bones, wide apart _ _ _ 21. Tail, neatly set on, long, tapering 22. Thighs, spare, not fleshy 23. Hind Legs, well apart, giving ample room for udder MAMMARY DEVELOPMENT 30 Points 24. Udder, large, very flexible, attached high behind, carrying well forward; quarters even 25. Teats, wide apart, uniformly placed, convenient size 26. Milk Veins, large, tortuous, extending well forward r . 27. Milk wells, large GENERAL APPEARANCE 15 Points 28. Disposition, quiet, gentle 29. Heaith, thrifty, vigorous . ._ .. 30. Quality, free from coarseness throughout; skin soft, pliable; secretions abundant: hair fine. ..... 31. Temperament, inherent tendency to dairy performance Total. Standard 10 Champion Jersey Cow. National Dairy Show, 1911 WHERE THE JERSEY ORIGINATED Jersey cattle are famous the world over for their rich milk. They were the first dairy breed to attract public attention to any extent in this country. This breed has the following very important characteristics: 1. They convert a large part of the food consumed into milk and not into flesh and fat. 2. They give the richest milk. 3. They mature at an early age; hence they can be bred early, thus avoiding the necessity of waiting long periods before they come into usefulness. Jerseys are the most famous of the Channel Island breeds and they originated on the Island of Jersey, which is the largest and most important of the Channel Islands. This island is only about eleven miles from east to west and averages about five and one-half miles in width. The land is rich and very productive. On account of the Norman law of succession, Jersey farms have become very much sub- divided, and it is only occasionally that they exceed fifty acres, while many are less than three acres. The farm houses and cottages are remarkably neat and comfortable, and the people, whc all farm their own land, are perhaps the most contented and prosperous in the United Kingdom. The pasturage is very rich and is much improved by the application of sea weed to the surface. The mainstay of the island is its cattle, and this breed is kept pure by stringent laws against the importation of foreign animals. The milk is used almost exclusively to manufacture butter. 12 Champion Hoist ein Cow, National Dairy Show, 1911 THE HOLSTEIN-FRIESIAN CATTLE The Holstein cattle have been in existence as a breed of dairy cattle for over 2,000 years. A people known as Friesians, who came presumably from the shores of the Baltic, settled about the year 300 B. C. in the val- ley of the Rhine, Germany. These people brought with them their white cattle. One hundred years later, another tribe called the Batavians, came to this same territory along the Rhine with their herds of black cattle. The combination of these two herds produced the black and white breeds of Europe. j These cattle were introduced into America about the year 1625 by the early Dutch settlers. Further importations were made in 1810. These early animals were probably bred to native cattle, with the result that the purity of the bleed was lost. The first cow to which we can directly trace any of this breed was imported to the United States in 1852. The first cattle of this breed were given the name Holstein by the importer. The name Friesian was given the breed by another and later importer, who called his cattle Dutch Friesians. The name was later changed to Holstein Friesians. The true type of this breed is the result of centuries of selection and environment. The breed is noted for marvelous milk production, power- ful digestion, and perfect assimilation of food. Instances have been recorded where a cow of this breed produced in one year as much as 30,000 pounds of milk, and there are many records over 20,000 pounds. However, their milk is not as rich in butter fat as that of the Jersey or Guernsey. The large size of the Holstein is the first thing to impress the casual observer. Next to the Jersey, the Holsteins are second in point of numbers in the United States. 13 Champion Guernsey Cow, National Dairy Show, 1911 A FEW FACTS ABOUT GUERNSEYS Guernseys, like Jerseys, are a Channel Island breed, having orig- inated on the Island of Guernsey in the English Channel. These breeds doubtless had a common origin, although they are at present bred and developed independently. Both have been developed as dairy cattle, and they resemble each other in general appearance and in characteristics. Guernsey cattle are somewhat larger than Jerseys, also coarser in bone and carry more flesh. They are noted for the rich, yellow color of their milk and cream. Next to the Jersey, the Guernsey produces the richest milk. In quantity, the Guernsey yield often excels that of the Jersey. In America in the early days, the Jerseys and Guernseys were classed together under the general name of Alderney, but later they were recog- nized as separate breeds. The Guernseys are prolific milkers, and their gentle disposition, much like that of the Jersey, makes the breed a favorite. The Guernsey is an ideal family cow, as it is a light feeder, but rich in milk production. Five thousand pounds of milk and over in a year is not at all an unusual per- formance for a Guernsey. The Guernsey has a finely shaped head, a long, slender neck, large and deep body conformation, and thin, shapely flanks. The color is light yellow, reddish, or fawn, with white spots on the legs and body. The Guernseys have become very popular in America, because they have strong constitutions, are good feeders, and produce a large flow of rich milk. One of the most famous cows of this breed is Yeksa Sunbeam, who produced in one year 14,920.8 pounds of milk, containing 857.15 pounds of butter. The average test of this milk was 5.74 15 Champion Ayrshire Cow, National Dairy Show, 1911 THE AYRSHIRE CATTLE This well-known breed was originated in the mountainous county of Ayrshire, located in southwestern Scotland, and brought to its present standard by careful breeding in this country. The Ayrshires first appeared in this country in the State of Xew York in the early part of the nineteenth century, and their numbers were considerably increased about the middle of the century. The Ayrshire breed is famous for its economy in feeding and the ease with which it withstands conditions that would be a serious hindrance to other breeds in the production of milk. The Ayrshire is of a nervous disposition and is apt to be quarrel- some at times. The markings of the Ayrshire are red and white in spots, not mixed, with a tendency at present toward more white. In size the Ayrshire is about the size of the Dutch Belted type. The Ayrshire cow weighs from 900 to 1,100 pounds. Records show that individual cows have produced as high as 10,000 and 12,000 pounds of milk a year. Butter fat in the milk averages about 4 per cent. Because of its composition, Ayrshire milk is especially well adapted for shipment to city markets. This breed has become very popular in America within the last few years, and in this respect they are a close rival of the Jerseys, Guernseys and Holsteins. One of the greatest triumphs of this breed came when Oldhall Lady Smith 4th won the Grand Championship over all breeds at the 1911 National Dairy Show. The owners of Ayrshire cattle in America have as a rule been practical dairymen who have not forced their cows in attempts to make phenomenal records. The breed as a whole, therefore, is in a much more normal con- dition than some of the other prominent dairy breeds. 17 A representative Brown Swiss Cow THE BROWN SWISS CATTLE Switzerland has long been famous as a dairy country. The Brown Swiss cattle of that country, grazed on Alpine grass, are remarkably strong and healthy. Their native home is the canton of Schwyz, which is the most noted canton for the dairy industry. The first importation of these cattle into America was made by Henry M. Clarke, of Belmont, Mass., in 1869. Many other importations fol- lowed and there are somewhat over 5,000 of these cattle in the New England and the Middle and Western States. The color of these cattle is usually described as being brown. The color, however, runs through many shades and is often a mouse color or brownish dun. The darkest color is on the head, neck, and legs. The nose, tongue, hoofs, and switch are black. The average weight of the cows is 1,300 or 1,400 pounds, and the bulls weigh from 1,500 to 2,500 pounds. There are numerous instances where cows of this breed have produced as high as 10,000 pounds of milk in a year and in some cases a produc- tion of 16,000 pounds has been reached. The milk from these cows has an average test of about 4 per cent butter fat. Long life is one of the pronounced characteristics of this breed. The cows are in their prime when eleven and twelve years old and frequently continue to breed up to sixteen or eighteen years of age. They are strong and of a somewhat stolid disposition. While it is true that the cows of this breed do not conform as closely as do those of some other breeds to the recognized dairy type, they prove persistent and profitable producers. In conformation they have a tendency to be round, plump and compact. 19 20 An excellent type of Dutch Belted Cow THE DUTCH BELTED CATTLE The history of Dutch Belted cattle indicates that these cattle first began to flourish in considerable numbers in 1750. This breed is dis- tinguished by a white belt around the body, the balance of the body being black. In Holland the breed is known as Lakenvelders, which literally means a field of white, or in this case, a white body with black ends. Regarding the history of this breed in America. Bailey's Cyclopedia of American Agriculture says : ' ' Dutch Belted cattle were first imported to America in 1838. D. H. Haight was the largest importer. He made his first importation in 1838, and a later one in 1848. His herd became scattered over Orange County, N. Y., until one will find a great many belted cows in every township in that county today. Hon. Robert W. Coleman also imported a large herd to place on his estate at Cornwall, Pa. The Dutch Belted cattle in America today are entirely descended from these herds. In 1840, P. T. Barnum imported a number of Dutch Belted cattle for show purposes, but shortly placed them on his farm in Orange County, N. Y. One heifer was imported in 1906 by Dr. H. W. Lane, of New York City, for his farm in New Jersey, but previous to that time none were brought over for more than fifty years. This was due chiefly to the very great difficulty in securing them and to the restrictions against importing them. A number have been exported from this country to Canada and Mexico, and a few to Cuba. In 1893, H. B. Richards, Secretary of the Dutch Belted Cattle Association, sold his World's Fair herd, numbering sixteen, and nine others to a son-in-law of President Diaz, and shipped them to Mexico. Later, Mr. Richards sold twenty to Sir William Van Home, of Canada. Other exportations have been made. There are about fifteen hundred head in America at the present time." The cows weigh on an average of 1,000 to 1,200 pounds. The Dutch Belted is very similar to the Holstein in the amount and quality of the milk produced. 21 PROFITABLE FEEDING Next ta-. the feeding of "scrub" cows, the "scrub" feeding of good cows is responsible for the smajl profits many dairymen realize. No cow can be expected to produce the large flow of milk that she must produce to be profitable, unless she receives a sufficient quantity of feed of the right quality. To profitably feed dairy cows the feeder must have a knowledge df what the cow requires and of what kind of feed will best meet these requirements. There are no short cuts to this knowledge. It is secured only by 'spending time and energy in the study of the subject. Efforts in this directibn are, however, well worth while. Every farmer who has conscientiously endeavored to learn what feed his cows require and has then supplied it, has been amply paid for his trouble in the increased profits secured. Much has been said about feeding balanced rations, but in spite of this the balanced ration is very much misunderstood. Many farmers imagine that it is something new-fangled and impractical. As a matter of f act, it is simply feeding a cow, in as exact a manner as is possible, the feed she needs to sustain life and manufacture a large quantity of milk. Chemical analysis of our common feeding stuffs show that they contain all the necessary material for body maintenance and milk production, but in practically no instances are these materials contained in any one kind of feed in the right proportion for the most satisfactory results. Feeding a balanced ration, then, is simply feeding a ration in which the nutrients contained are in the right quantity and proportion to secure maximum results at a minimum cost. The three materials, or nutrients, contained in feeding stuffs that must be considered by the feeder of dairy cows are: protein, carbo- hydrate and fat. To take these up separately, we find: First, protein is the most expensive and difficult material to secure. Ordinary farm-grown feeds are, as a rule, deficient in protein. In the animal body this material goes to build up muscle, blood and connec- tive tissue. In milk it is represented by casein and albumen. Among farm crops it is found in the largest quantities in leguminous plants, such as alfalfa, clover, cow peas and soy beans. Most dairymen secure a con- siderable part of the protein they feed through the pur- chase of highly con- centrated feeds, such as linseed meal, cot- tonseed meal, gluten feed, bran, etc. Pro- tein should compose about one-sixth of the nutrients in the ration of the average cow when in milk. Second, carbohydrate is that part of the feed which goes to produce bodily heat, energy and fat. In milk, it is found in the form of sugar and fat. The problem of securing sufficient carbohydrate is never a serious one, as it is the cheapest and most abundant and is found in large quan- tities in most tarm crops. Third, the fat or oil is a nutrient that for all practical purposes should be considered the same as carbohydrate. It tills the same purpose as carbohydrate and contains the same elements, but in a more concentrated form. Experiments show that one pound of fat is equal to 2.25 pounds of carbohydrate. In the calculation of rations, carbohydrate and fat are considered together. That is, the fat is multiplied by 2.25 and then added to the carbohydrate. In making up rations for dairy cows, those feeds which are grown on the farm should be used as extensively as possible. Feeds which are grown on the farm are much cheaper than those which must be purchased, and practically the only feeds that the average farmer needs to buy are those rich in protein. Corn silage should always be a part of the dairy cow's ration, with the exception of the time when the cow is on rich pasture. Corn silage, however, is not a balanced ration. Some grain and hay should be fed with it. From thirty to forty pounds of silage a day, fed in two feeds, will be sufficient for a cow unless she is a very large animal, in which case the quantity can be slightly increased. One of the greatest mistakes that many dairymen make is that of feed- ing timothy hay to milk cows. Timothy hay has its uses, but much better feeds can be found for milk-producing cows. Alfalfa, clover, cowpea hay, vetch hay, soybean hay, and velvet bean hay are crops, one or more of which are adapted to most localities, which furnish the most desirable dry roughage for dairy cows. Local prices, to some extent, must be taken into consideration when selecting the concentrated or grain portion of the ration. The price of the feeds varies in different locali- ties. Hence, in buying concentrates two things should be considered: First, and above all else, the nutri- tive value of the feed. Second, prices on the local market. On the following page the method of formulating a balanced ration is explained and a feeding standard for dairy cows given. It should be remembered, however, that no two cows are exactly alike ; and there- fore the kind and quantity of feed will vary with individuals. The feeder, then, must not only be fa- miliar with the theoretical require- ments, but must make a study of the ; individual requirements of each cow in his herd. AMOUNT OF FEED REQUIRED BY DAIRY COWS The following feeding standards are the results of investigations, by Haecker, into the requirements of dairy cows and will serve as a very good guide to the dairyman in mixing rations for his cows that will meet the requirements of bodily maintenance and maximum milk yield. For every 100 pounds of live weight there is required a mainte- nance allowance of .07 of a pound of protein, 0.7 of a pound of carbo- hydrate, and .01 of a pound of fat. The following is Haecker's feeding standard for dairy cows. To the quantity of nutrients given below should be added the allowance for maintenance given above. The 1,000-pound cow is taken as a basis in the following table: Daily Allowance of Digestible Nutrients Crude Protein Lbs. Carbo- hydrate Lbs. Fat. Lbs. For each pound of 3.0 pier ceut milk 0.040 0.042 0.047 0.049 0.051 0.054 0.057 0.061 0.063 0.19 0.21 0.23 0.26 0.27 0.29 0.31 0.33 0.35 0.015 0.016 0.018 0.020 0.021 0.022 0.024 0.025 0.027 For each pound of 3.5 per cent milk For each pound of 4.0 per cent milk For each pound of 4.5 per cent milk For each pound of 5.0 per cent milk For each pound of 5.5 per cent milk For each pound of 6.0 per cent milk For each pound of 6.5 per cent milk For each pound of 7.0 per cent milk To illustrate how this table is used, let us assume that we have a cow weighing 1,200 pounds and producing thirty-five pounds of 4 per cent milk a day. Multiplying the maintenance allowance for 100 pounds of live weight by 12 the results show that a 1,200- pound cow requires per day for maintenance .84 of a pound of crude protein, 8.4 pounds of car- bohydrate, and .12 of a pound of fat. For the production of thirty-five pounds of 4 per cent milk she requires thirty-five times the allowance given in the table for the production of one pound of 4 per cent milk. We find that to produce this milk she must receive above the maintenance allow- ance 1.545 pounds of protein, 8.05 pounds of carbohydrates and .63 of a pound of fat. Tabulating these results and adding the maintenance and producing allowance, we have the following results: Crude Protein Lbs. Carbo- hydrate Lbs. Fat Lbs. For Maintenance .84 8.4 .12 For producing 35 pounds of 4 per cent milk_ 1.545 8.05 .63 Total nutrients required per day 2.385 16.45 .75 In formulating rations for dairy cows the roughage portion o; the ration should be taken as a basis and its deficiencies overcome by the addition of concentrates. Take, for instance, the 1, 200-pound co\v producing thirty-five pounds of 4 per cent milk a day. This cow should have about forty-five pounds of corn silage and ten pounds of hay, and for the sake of illustrating the formulation of a ration, we will use clover hay. By referring to the table on page 27 we find that the average nutrients contained in 100 pounds of corn silage are: Protein, 1.4 pounds; carbohydrates, 14.2 pounds, and fat, .7 of a pound The nutrients in forty-five pounds of silage are found as follows: Protein, 1.4-5-100 x45=.631bs. of protein in 45 Ibs. of silage. Carbohydrates, 14.2-^-100x45=7.57 Ibs. of carbohydrates in 45 Ibs. of silage. Fat, .7 -7-100x45=. 311 Ibs of fat in 45 Ibs. of silage. The table also shows that 100 pounds of clover hay contains 7.1 pound of protein, 37.8 pounds of carbohydrate and 1.8 pounds of fat. The amount of these nutrients in ten pounds of clover (red) hay are, therefore : Protein, 7.1-4-100 x 10=.71 Ibs. of protein in 10 Ibs. of clover hay. Carbohydrates, 37.8-5-100x10=3.78 Ibs. of carbohydrates in 10 Ibs. of clover hay. Fat, 1.8-5-100x10=. 18 Ibs. of fat in 10 Ibs. of clover hay. Adding the nutrients in forty-five pounds of silage and in ten pounds of clover hay and subtracting their sum from the total nutrients required by a 1,800- pound cow producing thirty-five pounds of 4 per cent milk, we find the nutrients which must be supplied by the concentrated por- tion of the ration. Crude Protein Lbs. Carbo- hydrate Lbs. Fat Lbs. Total nutrients required per day by a 1,200-lb. cow . . . . 2.385 16.45 .75 Total nutrients supplied by 45 pounds of silage and 10 pounds of clover hay 1.34 11.35 .495 Pounds of nutrients which must be supplied by the concentrated portion of the ration 1.045 5.10 .255 In feeding the concentrated portion of the ration, it will be found very convenient and practical to make up several hundred pounds of a mixture of several concentrates and then feed such quantities of this mixture as are necessary to make up the deficiency of the rough- age portion of the ration. For the purpose of illustration, we will assume that the concentrates at hand for feeding to the above mentioned co\v are : Corn meal, wheat bran and gluten meal. For a trial ration we will take four pounds of corn meal, four pounds of wheat bran and two pounds of gluten meal. Using the same process as was used in finding the nutrients contained in the roughage portion of the ration, we find : Crude Carbo- Fat Protein hydrate Lbs. Lbs. Lbs. 4 pounds of corn meal . . .244 2.572 .14 4 pounds of wheat bran .476 1.68 .1 2 pounds of gluten meal ...... .594 .85 .122 Total. 1.814 5.102 .862 Adding to this the nutrients contained in forty-five pounds of silage and ten pounds of hay, we have 2.654 pounds of protein, 16.452 pounds of carbohydrates and .857 of a pound of fat. Comparing these results with the standard, it will be noted that there is a slight excess of protein and of fat. This variation from the theo- retical standard is, however, permissible. It should be remembered that if commercial feeding stuffs fall below standard, the probability is that the deficiency will be in protein. It is also practically impossible to formulate a ration that will exactly meet the requirements of the standard, but every effort should be made to adhere as closely as possible to the standard. Our ration, then, for a 1,200-pound cow, giving thirty-five pounds of 4 per cent milk, is: forty-five pounds corn silage, ten pounds clover hay, four pounds corn meal, four pounds wheat bran and two pounds gluten meal. There are many different kinds of feed that can be used in formulat- ing a ration for a dairy cow and it should be understood that the above feeds are used simply as an illustration. The table on the opposite page gives the amount of nutrients contained in a number of the more common feeding stuffs. These analyses are taken from Henry's "Feeds and Feeding:" Jacoba Irene, a Jersey cow who produced in two years (December 11, 1906, to January 24, 1909 dry 45 days) 31,508.9 pounds of milk, containing 1,745.06 pounds of butter fat KIND OF FEED Dry matter in 100 Ibs. Digestible Nutrients Crude Protein Carbo- hydrate Fat ROUGHAGE Corn fodder with ears on 57.8 59.5 26.4 84.7 86.0 84.7 88.2 89.5 91.9 88.7 92.4 90.0 87.1 89.4 88.7 85.0 84.9 90.8 90.5 88.8 88.1 88.4 91.3 89.2 89.6 88.0 91.2 85.4 88.8 90.1 90.2 91.0 89.7 93.0 88.9 91.3 92.4 91.6 79.2 90.9 2.5 1.4 1.4 4.2 4.4 7.1 10.6 9.2 10.5 11.9 6.7 9.6 5.8 7.8 8.0 6.1 4.4 21.3 29.7 13.0 11.9 9.6 9.5 8.4 8.8 10.1 13.1 16.8 29.1 5.2 30.2 31.5 12.5 37.6 0.3 20.0 32.8 4.1 4.7 9.8 34.6 31.2 14.2 42.0 40.2 37.8 40.9 39.3 40.5 40.7 42.2 52.5 41.8 , 66.8 68.2 64.3 60.0 62.8 42.5 45.7 42.0 48.2 69.4 65.3 49.2 52.5 57.7 54.9 23.3 44.3 32.0 35.7 30.0 21.4 33.2 32.2 39.7 64.9 54.1 40.8 1.2 0.7 0.7 1.3 0.7 1.8 1.2 1.3 0.9 1.6 3.0 1.4 1.3 4.3 4.3 3.5 2.9 2.9 6.1 4.5 2.5 1.9 1.2 1.6 4.3 8.7 6.5 1.1 14.6 1.4 6.9 2.4 17.3 9.6 1.7 6.0 11.6 Corn fodder, ears removed.. Corn silage Hay from mixed grasses . Kentucky blue grass Red clover ._. Soybean hay__ Cowpea hay _._ Alfalfa Hairy vetch Peanut vine Velvet bean Mixed grasses and clover CONCENTRATES Dent corn Flint corn _ Corn meal Corn and cob meal Gluten feed.. Gluten meal Standard wheat middlings (shorts). _. Wheat bran Wheat screenings Rye Barley . _ Oats Ground oats . Oat middlings . . Cowpea Soybean Kafir corn Linseed meal (old process) Linseed meal (new process) Cotton seed Cotton seed meal Cotton seed hulls Dried brewers' grains Dried distillers' grains. Dried beet pulp. Sugar beet molasses Alfalmo... 0.9 27 DEVELOPING THE DAIRY HEIFER More and more, thoughtful dairymen are coming to realize that in order to have profitable herds they must raise and develop their r /n cows. Men Avho have good cows are not anxious to part with them, and the dairyman who depends upon the purchaso of mature cows to keep up his herd is forced to pay someone a handsome profit for raising them, or else be content with the culls of other herds. Even when he pays the high price he is not certain that the cows he buys will prove a profitable investment. It will be found much cheaper and more certain for the average dairy- man to raise his own cows than to pay someone a profit for raising them for him. It is a fact that most of the best-producing herds in the coun- try have been bred and raised by the men who own them. The heifer calves raised should be those from the best cows, and at least one-sixth as many heifers should be raised as there are cows in the herd. It is estimated that on an average, one-sixth of the cows in a herd each year reach an age when it is no longer profitable to keep them. Therefore, by raising one-sixth as many heifer calves as there are cows in the herd, those cows which must be disposed of from year to year will be replaced. The heifer calf which is to be raised for a future producer in the herd should, of course, be the offspring of animals of proved milk-producing power. But that will not necessarily mean that she will develop into a good cow. The care and feed the calf receives from birth to maturity is of utmost importance. The best heifer calf in the world can easily be ruined as far as future milk-production is concerned, by improper feed- ing and treatment. There are a few simple rules, which, if followed and I It pays to give calves good feed and care 28 supplemented by a litttle judgment and experience, will produce results well worth the effort. During the first three or four days the calf may be permitted to run with the cow, or it may be taken away after it is a few hours old. Both methods are used successfully. For at least two. and preferably three, weeks, the calf should be fed its mother's milk out of a clean pail three or four times a day. The number of feedings will depend upon the strength of the calf, and the amount will also have to be determined in a like manner. An average calf, however, should receive four to six pounds of its mother's milk at a feeding for the first two or three weeks. The change from whole milk to skim milk should be gradual, and by the time the calf is on a skim-milk diet the number of feedings should be cut down to two a day. The amount of skim milk a calf will consume is not an indication of the amount to feed. A calf will drink more skim milk than is good for it. Feed so that the calf will look for more when the pail is empty, but don't give more. By the time the calf is three months old it should be receiving about twenty pounds of skim milk a day, the increase to this amount being gradual. Don't try to force growth by heavy feeding or the result will be a sickly, stunted calf. An average calf should, however, receive about twelve pounds of skim milk a day until it is six weeks old. This should be gradually increased so that the calf is drinking at least twenty pounds a day by the time it is three months old. By this time the calf will be eating enough food other than skim milk so that it will not be necessary to increase the milk ration over twenty pounds per day. A great deal of the success of calf-feeding depends upon the judg- ment of the person who is doing the feeding. This judgment is not an accidental acquisition, but instead is the result of careful study. One of the most vital considerations in feeding the calf is to have the milk whether whole or skim milk warm and sweet, and just as fresh from the cow as is possible. It is here that the hand separator is valuable. While separator skim milk does not contain as much fat as gravity skim milk, it is clean, warm and wholesome which often is not the case with gravity skim milk: The pails from which the milk is fed should be frequently cleaned and scalded, so that the milk which the calf drinks will not be contaminated. If clean, warm skim milk is regularly fed from pails that are kept in a sanitary condition, and the amount of milk and time of feeding are properly regulated, there is practically no danger of scours. A calf will not do well on skim milk alone, and consequently it should be taught to eat a little grain as soon as possible. Many feeders add a little oil meal to the skim milk and let the calf lick it out of the bottom of the pail, but as the calf must learn sooner or later to eat grain without milk, there is nothing gained by postponing teaching the calf to eat in the proper way. After the calf has finished its milk do not let it out of the stanchion, but instead put a little grain before it and it will soon nose around and begin to eat. A good way to get the calf interested in the grain is to put a handful in its mouth. A mixture of equal parts of bran and ground oats forms an excellent ration for the dairy calf. Incidentally, it may be well to mention the fact that oats (unground) are one of the best cures for scours. In case the calf is very thin, a little corn meal can be added to the ration. Not only should the dairy calf have a ration of grain, but it should also be encouraged to eat a large amount of roughage, as this will have a tendency to develop a capacity for consuming a large amount of food. Capacity is one of the most important characteristics of a good cow and every effort should be made to develop it. If it is possible give the calf an abundance of alfalfa hay, as it is one of the best growth-producing feeds in the world, and besides it has a very good effect on the digestive system of the calf. When alfalfa is fed there is practically no need of feeding any grain except in very small quantities. The heifer should not be bred under any circumstances until she is at least eighteen months old, and no harm will result from letting her go a few months longer. Too early breeding has a strong tendency to stunt the growth and vigor of the animal and seriously reduce the profitable- ness to which she may be developed. After the first calf, milk the young cow three times a day, as frequent milking will develop the udder and increase the flow of milk. There is an old saying that "the more you milk, the more you may." TREATMENT OF SCOURS IN CALVES In a circular issued by the Wisconsin College of Agriculture, the following method is given for the treatment of scours in calves: "As soon as symptoms appear, two to four tablespoonfuls of castor oil are mixed with one-half pint of milk and given to the calf. This is followed in four to six hours by one teaspoonful of a mixture of one part salol and two parts sub-nitrate of bismuth. It can also be given with one-half pint of new milk or the powder placed on the tongue and washed down by a small amount of milk. "The salol and sub-nitrate of bismuth can be secured from any drug- gist mixed in the proper proportions at the time of purchase and thus have the powder readily available for use at any time. As an additional precaution against contagious scours,, it is advised that the navel of the new-born calf be wetted with a 1 to 500 solution of bichloride of mercury (corrosive sublimate)." Growing into money makers 30 VENTILATION Every farmer realizes that moldy, decayed feed is injurious to the health and productivity of his cows. But how many realize the serious effects of forcing the cows to breathe exhausted, impure air? Clean, pure air contains oxygen, which is just as necessary to the cow as hay, grain or water. If the air breathed is con- taminated or lacking in oxygen, the results will be just as injurious as feeding moldy, decayed feed. The lungs are the means by which oxy- gen is supplied to the blood from the air, and they are also the means by which carbon dioxide is thrown off. The oxygen of the air when breathed into the lungs is absorbed by blood and is necessary to health and life. Carbon dioxide, which the expelled breath carries out of the lungs, is a poison. Therefore, if the air which has- once been breathed, depleted of oxygen and loaded with carbon diox- ide, is not re- moved from the barn the cows will breathe, not oxygen, but instead, pois- onous carbon dioxide. The effect of this on the cows will be weakened constitutions, disease, and a reduced flow of milk. To their owner it will mean smaller profits. The object, then, of ventilation is to bring fresh air into the barn and remove from the barn the air that has been breathed and which contains the poisonous carbon dioxide. The system of ventilation used should be one that accomplishes these results without mak- ing the barn cold or causing cold draughts. There is probably plenty of fresh air in a barn that has broken or open windows, or wide, open cracks, but such a barn will be so cold that most of the feed a cow receives will be consumed in furnishing bodily heat. Warmth is necessary, but it must be warm with pure air. One of the most satisfactory systems of ventilation is what is known as the King system. In this system two sets of flues 31 This illustration shows the outside opening of air, intake flue (A) as used in a barn with board walls Cross section of a board wall, showing outside opening (A) and inside opening (B) of air intake flues are used One set admits the fresh air and the other set provides an out- let for the foul air. This system can be installed when the barn is built or it may be installed in barns which were not so equipped when built. ^_____ The illustrations show two styles of the intake flues one for use in barns where the walls are of wood, and the other for use in stone or concrete walled barns. The flues should be located at least every ten feet along both sides of the barn. The outside openings are located near the ground and the delivery openings inside the barn, near the ceiling. In this way the fresh air that is brought into the barn mingles with the warm air near the ceiling and a large part of the chill is taken out of it before it sinks to a level with the cows. The openings of these flues through which the air is admitted to the barn should be provided with shutters, so that the amount of air admit- ted can be regulated. This regula- tion is very necessary in extremely cold weather, or when a cold wind is blowing directly against the outside opening of the flues. In barns with wooden walls, these flues can be made by simply utilizing the spaces between the studding. The spaces that are to be used as intake flues, however, should be lined with heavy tar felt paper. In stone or concrete walled barns, the flues are made either of vitrified or of ordinary clay tile. The vitrified tile are much more dur- able than the ordinary tile, which do not very well withstand the constant action of the air. The accompanying illustration of a cross section of a barn shows how the foul air flues are installed. These are usually two in number. One is located on each side of the barn midway between the ends of the building. The flues extend from the floor, Cross section of concrete wall showing outside (A) and inside Or near to floor, to the highest point of the (B) openings of air intake flue Concrete wall showing air intake flue outside opening (A) building. Bringing the flues close to the floor accomplishes two pur- poses. First, it removes the carbon dioxide and foul air from the barn. Second, as the cold air is near the floor and the warm near the ceiling, having the flues near the floor removes the cold air instead of the warm. In this way the impure air is disposed of with- out materially reducing the temperature of the barn. These flues should be made with as few turns or bends as possible. Galvanized iron or wood may be used in making them ; but, if wood is used, the flues should be lined with tar-felt paper. Cross section of a Barn, showing how foul air flues are installed Interior view of C. S. Sharp's Dairy Barn at Auburn, N. Y., showing a system of ven- tilation which is a slight modification of that described on the preceding pages. The special construction of the window frames here provides for the intake of fresh air. The principle is the same as the King system Inside view of C. S. Sharp's Dairy Barn, showing how an abundance of sunlight is admitted SUNLIGHT THE GREAT DESTROYER OF GERMS Sunlight is furnished free by nature to preserve the health of all animal life. It is the germ destroyer. Jt is necessary to admit the sun- light freely to all parts of the stable. For this reason the ridgepole of the barn ought to run north and south to admit the sunlight on the east side of the barn in the forenoon and on the west side in the afternoon. Big round or square barns with the cows huddled together in masses are bad, so are basement barns in which the sunlight is excluded by the earth on one side or possibly on two. The barn ought to be long and narrow, not more than two rows of cows being accommodated. These cows may face either toward the center alley or they may face outward. Of the two methods of arranging the cows, it is difficult to decide which ought to be preferred. Where the cows face in there are no obstructions to the entry of the sunlight which may be allowed to flood the whole floor where the cow stands. If the cows' fasteners and mangers are thrust up toward the windows, they stop the sunlight in great part, and the floors on which the cows stand are kept in perpetual shade. The floor should be of cement, not troweled smooth, but left some- what rough so that it may not be slippery when wet. Such a floor is somewhat more expensive at first cost than wooden floors, but its per- manent character and the fact that it may be easily cleaned 'and kept free from odors is enough in itself to decide every dairyman in its favor. 34 THE VALUE OF SILAGE It is common knowledge that cows produce greater quantities of milk when fed green, succulent feed than when kept on dry feed. June is the month, in most cases, when the cows yield their largest flow of milk. This is due chiefly to the fact that they have been turned on to fresh, green pastures, whore they get an abundance of succu- lent food. In cold winter months, when the pastures are frozen and covered with snow, silage, properly preserved, furnishes feed that \s highly nutritious and keeps the cow's digestion and appetite in the best possible condition. Silage is recognized by successful dairymen as absolutely necessary for economical milk production. During the summer months, when the cows are on pasture, silage may be dispensed with. The wise dairyman, however, is now sup- plementing pasturage with silage, and in many cases substituting silage for pasturage entirely. The results are practically as good, and the cost much less. This is an important consideration, as very few farmers can afford, because of the high value of farm land, to set aside a large enough acreage of pasture to properly feed their cows. It is not necessary that they should, because on a compara- tively small amount of land they can raise enough silage corn to feed their herds. Besides, pastures are uncertain. A few weeks of dry weather will make them worthless. The superiority of corn silage over dried corn fodder lies in the fact that the silage is juicy and appetizing; cattle relish it when they would reject ordinary dried fodder. The Vermont Experiment Sta- tion made a careful test of the relative values of corn silage and dried fodder. The results were : 24,858 pounds of green fodder corn, when dried and fed with a uniform allowance of hay and grain, produced 7,688 pounds of milk. 24,858 pounds of green fodder corn, converted into silage and fed with the same ration of hay and grain as was fed with the dried fodder, produced 8,525 pounds of milk. The following is quoted from Prof. W. A. Henry's Feeds and Feed- ing: "Indian corn is pre-eminently suited for silage. The solid, succu- lent stems, when cut into short lengths, pack closely and form a solid A good crop for the silo 35 mass, which not only keeps well, but furnishes a product that is greatly relished by stock especially cattle. It is reasonable to estimate that there are over 100,000 silos now in use in America. Probably 95 percent of all the forage stored in them is from the corn plant, and 95 per cent of the silage made is fed to dairy cows." WHEN AND HOW TO FILL THE SILO The quality of silage is determined to a great extent by the condition of the corn when cut, and the care used in filling the silo. The question of the proper time to cut corn and store in the silo has been much dis- cussed and studied. Experience and careful study of results show that the best silage is made from corn that is cut and put into the silo at the time the kernel dents and begins to harden. At this stage the corn has practically attained maturity and its full nutritive value is developed. This, of course, will depend to some degree on the kind of corn which is grown. Some varieties of corn dent easier than others, and care should be taken not to let the corn become too dry. Dry corn fodder does not pack and exclude the air as well as that which contains a considerable amount of moisture. If the use of over-dry fodder cannot be avoided, its disadvantages can be overcome, in a measure, by adding water . as the corn is put into the silo. The amount of water to be added is a matter of judgment, and the person applying it should have had some experience with silage. Too much water will cause the silage to develop an exces- sive amount of acidity. On the other hand, if enough water is not used, the silage will not settle properly and exclude the air; this will cause moldy silage. A great many farmers make the mistake of cutting their corn and putting it into the silo in a very immature state. This is often due to the fear that an early frost will injure the corn from a silage standpoint. Of course, being frosted does not improve the quality of the silage, but the damage due to a slight frost is not great. It is much better to take a chance of the corn being slightly frosted than to put it into the silo in a green, immature condition. Many times the expected frost will not come, but the quality of the silage will always be reduced by using corn Filling the silo that is not sufficiently developed. Too gree:i corn, if put into the silo, will make silage that has an excessively high amount of acid and a reduced feeding value. The cattle will eat it fairly well, but will not relish it as much, nor receive as much nourishment from it as they would from silage made from more mature corn. When the silage is elevated into the silo by the blower or elevator, it is not evenly distributed, and consequently it is a good plan to have a man in the silo to fork the silage about. This will insure an even distri- bution of the light and heavy parts of the silage. The man in the silo can also devote part of his time to tramping the silage, especially around the edges. Tramping and packing the silage will add greatly to its keeping qualities by excluding the air. The cost of filling a silo has been estimated to average about 56 cents per ton, the range of cost being from 40 to 76 cents. The difference is due to the distance the corn must b-j hauled, the experience and skill of the men doing the work, and the size and power of the machines used. SUGGESTIONS FOR BUILDING SILOS There are many types of silos, and most all of them are good. The kind of silo to be built must be determined by local conditions and personal preference. A number of the most common types are shown on this and the following pages. As a rule, it will pay in the long run to build the most substantial silo. No matter what type of silo is selected, it should be well built. The silo must be perfectly air- tight, and substantial enough so that the pres- sure of the silage will not cause it to bulge. It must be fairly deep, so that the weight of the silage will cause pressure enough to exclude the air. A wood silo of the stave type 37 One of the first things to be considered when about to build a silo is the size necessary. The diameter of the silo should be such that, when feeding, three or four inches of silage will be removed from the top every day. This is important, as the silage when exposed to the air molds and becomes unfit for feeding, but if three or four inches are removed evenly from the top each day, the silage will not be exposed to the air long enough to become damaged. If more silage is needed than can be stored in a silo twenty feet in diameter by fifty feet high, a second silo is preferable to a silo larger than the above dimensions. If the silo is more than twenty feet in width, it is probable that enough will not be removed at each feeding to prevent molding. It is impracticable to elevate the silage more than fifty feet, as this is about as high as it can be conveniently elevated with ordinary farm power. Besides, the weight of the silage exerts great pressure against the sides of the silo, and if the silo is built extremely high there will be danger of bulging at the bottom, where the pressure is greatest. The silo should be built right up against the barn in which the silage is to be fed, preferably at the end of the building, as this will be found most convenient for feeding. There is no reason why the silo should be set off at a distance from the barn, and if this is done the work of bring- ing the silage to the barn will be considerable. The construction of the silo should not be undertaken by inexperienced persons. Silo building Two large cement silos has become quite common in many localities, and it will not be hard to find help who have had some experience in this work. The foundation should be solid and well-made, as is true regarding the foundation of any permanent building. As the weight placed upon the foundation is that of the upper part of the silo, the necessary thick- ness of the walls will depend upon the material used in constructing the part of the silo that is above ground. A concrete silo will naturally require a thicker foundation than a light stave silo. The foundation should extend below the frost line, and the ground in which it sets should be well drained. If the foundation must be built in soil which contains a considerable amount of moisture, the foundation and floor should rest on a bed of gravel or cinders, and drain tile should be provided to carry off the water. The inside walls should be smooth and perfectly perpendicular, so that the silage can settle evenly without sticking on the walls. The walls must be air-tight and water-tight. Air will cause the silage to rot, and loss of moisture will cause it to become dry and moldy. Not only should the walls be water-tight, but they should be constructed of material which will not absorb the water from the silage, as this will dry the silage and cause molding just the same as if the water leaked out. The capacity of round silos, which are the only kind that should be built, is not readily computed, but the table on the following page has been prepared so that an approximate capacity can be seen at a glance. This table includes silos 10 to 26 feet in diameter and from 20 to 32 feet high. Two wood silos, one lined with vitrified brick and the other with lath and plaster Table Giving the Approximate Capacity in Tons of Cylindric Well Matured Corn Silage Silos for Depth of Silo- feet Inside Diameter of Silo Feet 10 12 14 15 16 18 20 21 22 23 24 25 26 20 21 22 .... 26 28 30 22 34 36 38 40 42 45 47 . 49 51 38 40 43 46 49 52 55 58 61 64 68 70 73 51 55 59 62 66 70 74 78 83 88 93 96 101 59 63 67 72 76 81 85 90 95 100 105 110 115 67 72 77 82 87 90 97 103 108 114 119 125 131 85 91 97 103 110 116 123 130 137 144 151 158 166 105 112 120 128 135 143 152 160 169 178 187 195 205 115 123 132 141 149 158 168 177 186 196 206 215 226 127 135 145 154 164 173 184 194 204 215 226 236 248 138 148 158 169 179 190 201 212 223 235 247 258 271 151 161 172 184 195 206 219 231 843 256 269 282 295 163 175 187 199 212 224 237 251 264 278 292 305 320 177 189 202 816 229 242 257 271 285 300 315 330 346 23 24 25 26 27 28 29 30 31 32 Referring to the table below, it will be an easy matter to determine the size of the silo needed. This table is based on the assumption that 40 pounds of silage will be fed per head for a period of 180 days: Size of SilO' Needed Silage Acreage Number Pounds Consumed Required of Cows Required Daily Yearly- Tons Diameter Feet Height Feet Capacity Tons at 15 Tons per Acre 6 240 22 * J 9 110 20 16 22 22 1.5 1.5 9 360 33 MO 1 11 24 22 34 34 2.4 2.4 13 520 42 J10 1 10 28 30 42 47 2.8 3.0 15 600 54 J12 1 14 26 21 55 55 O IV I'.l 20 800 72 J12 1 14 32 26 74 74 5.0 5.0 25 1000 90 J12 114 38 30 94 91 6.4 6.1 30 1200 108 j 14 115 34 31 109 110 7.3 7.4 35 1400 126 (16 114 31 38 125 128 8.4 8.6 40 1600 144 118 M6 29 34 144 143 9.4 9.3 45 1800 162 j 18 1 16 32 38 166 167 11.0 11.1 50 -2000 180 l IS ' 16 34 40 181 180 12.1 12.0 40 THE BAB COCK TEST The Babcock test has been one of the chief factors in demonstrating the fact that too large a percentage of dairy cows are kept at an actual loss to their owners. With milk scales and the Babcok test, a farmer can learn just what each cow in his herd is producing. In this way he can easily locate and cull out those cows which do not return a good profit or those which are not paying for their feed. Weighing the milk is not sufficient, as the milk from different cows varies greatly in percentage of butter fat, and it is butter fat that determines the market value of milk. Hence, the Babcock test is of immeasurable value to the man who keeps milk cows. It gives him a simple, reliable means of ascertaining which cows in his herd are producing enough butter fat to make it worth while to keep them. Farmers who do not use this means of finding out what their cows are doing usually make the excuse that it is too much trouble. As a matter of fact, the work of keeping these records is not nearly so great as it may seem. Even if it were a great deal more trouble than it is, it would be better to put in time finding the unprofit- able cows and getting rid of them than to go on feeding and milking cows that do not produce enough to pay for their feed and care. HOW TO KEEP A RECORD OF EACH COW'S PRODUCTION In keeping a record of the milk and butter-fat production of a herd there is needed : a spring balance scale, pint glass jars, test bottles, pipette, acid measure, a bottle of sulphuric acid, preservative tablets, a A Babcock Milk Testing Outfit 41 ,0- 2 S < i, ,n a -z < ^ -t 01 -z < H "2 cO 01 f\J to ^ in CO ^ CO The bowl spindle or neck bearing of this separator is very simple and practically trouble proof. Other features of this separator which are similar to those of the Bluebell Cream Separator are, the interior device in the bowl, including the dirt arrester chamber, the easy cleaning qualities of the bowl due to the absence of intricate forms of construction, the use of phosphor bronze bushings, low supply can, and conveniently located crank. Dairymaid Cream Separators are made in four sizes: No. 1 Capacity, 350 Ibs. of milk per hour No. 2 450 " No. 3 " 650 " No. 4 " 850 " THE LILY CREAM SEPARATOR A few of the features which cotttr^ta^ toward making tihe Lily a separator that will prove one of the best investments a farmer can make in this line are: The Lily bowl has an interior device composed of a number of disks and a milk-feeding shaft. The milk- feeding shaft used in this bowl is a decided improvement over any that has been used in other separators during past years. The milk-feeding shaft of the Lily is so designed that the entire skimming surface of the disks is utilized, whereas in the old type, where the milk is fed through openings in the 'ends of the wings nearly one-half of the skimming sur- face of the disks is lost. The advan- tages of a disk bowl have been so often demonstrated that every person who has given separator construc- tion even a very little consideration knows that this is the only correct principle upon which to build a separator bowl. The Lily cream separator is not excessively heavy nor clumsy, yet every part has more than necessary strength and wearing quality to with- stand years of continuous use. One of the most desirable features of a cream separator is simplicity. A separator that is simple in design will not get out of order easily nor require numerous adjustments. An examination of the Lily will show that it is simple and has very few parts. The Lily is an easy, smooth-running separator, and very little effort is required on the part of the operator to turn the crank. Every part of the interior of the Lily bowl presents a plain, smooth surface to which dirt and milk do not adhere, and consequently it is an easy matter to wash this bowl and keep it thoroughly clean. No cream is permitted to collect in the tubular shaft, which makes this part also easy to clean. The oiling facilities provide for a thorough lubrication of all moving parts. The gears run in a bath of oil, and even the neck bearing is lubricated by the oil bath. This forms the most practical and reliable method of lubrication ever used on a separator. The supply can and crank are conveniently located for easy filling and turning. The Lily Cream Separator is made in four sizes: No. 1 Capacity, 350 Ibs. of milk per hour. No. 2 450 " No. 3 " 650 " No. 4 " 850 " Don't. support yo\ir s cows let them support you. The farmer who reads does not have to look for profits with a microscope. Success in farming- is only attainable through study and application of scientific principles. Anybody can milk cows, but it takes a man with brains to milk the right sized profit out of them. No man knows all there is to be known about farming let us all get together and learn from each other. The amount of brains you put into your work determines the amount of pleasure and profit you will get out of it. Agricultural progress has been made by men who were not satisfied with what was good enough for their grandfathers. Don't keep three cows to produce 12,000 pounds of milk when two better cows will do it with the same amount of feed. There is no branch of agriculture that takes as little fertility from the soil and at the same time returns as good a profit for the farmer as dairy farming. The man who learns to get two pounds of butter from the same amount of feed that before produced only one, is going to ge 4 : from under the mortgage quick. Wherever the farm products have been turned into butter for a number of years, there has been a steady increase in the crop pro ducing capacity of the soil. The successful man in any business is the one who can and will make use of the experience of others who has the courage to discard his own errors and adopt the truths discovered by others. A man who would annually sell a few acres of his farm instead of cultivating it would be considered a very poor farmer. Yet, this is just what is being done when crops which take a large amount of fertilitv from the soil are sold off the farm. C4 Headers Header Binders HAY MACHINES Mowers Sweep Rakes Rakes Stackers Tedders Side Delivery Rakes Hay Loaders Hay Presses Combined Sweep Rakes and Stackers CORN MACHINES Planters Pickers Cultivators Shellers Binders Corn Stalk Rakes Huskers and Shredders TILLAGE Disk Harrows Spring-Tooth Harrows Cultivators Peg-Tooth Harrows Combination Harrows GENERAL LINE Auto Wagons Feed Grinders Cream Separators Binder Twine Oil and Gas Engines Rope Kerosene-Gasoline Tractors Farm Wagons and Trucks Threshers Grain Drills Manure Spreaders Knife Grinders UNIVERSITY OF CALIFORNIA LIBRARY THIS BOOK IS DUE ON THE LAST DATE STAMPED BELOW HSIST 15Jun'51WK r 30m-6,'14 =. 'r'B 16405 J 1 V/sT UNIVERSITY OF CALIFORNIA LIBRARY