Essays and Discussions on Agriculture Before the Farmers' Club of Little Falls Paperback - 2012

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1859 Excerpt: ...glands purify their blood. It behooves every dairyman therefore, and indeed every one who keeps cows for their milk, to see to it that especially in the season of their milking, they are supplied with food that is free from every impurity which is capable of being absorbed by the blood and milk vessels and which when absorbad would be injurious to human health. These facts should satisfy-every dairyman to clear his fields not only of poisonous weeds but also from everything that might taint the milk, which, though not objectionable on account of health, might still injure the sale of his dairy products. The air he would not breath himself should not be offered to his oow, and he should remember if she slake her thirst from the filthy pool, he will receive into his own stomach a part of its miasmatic matter or send it to market in his butter and cheese. SUMMARY. It would appear from the foregoing that the greatest quantity of milk of the best quality can be produced from a given quantity of feed or for a given cost. 1 st. By selecting the best cows. 2d. By keeping no more cows than you can furnish with a constant and full supply of wholesome food from the beginning of each year till the commencement of the next. 3d. By presenting their food in such a condition that they can fill themselves quickly and have plenty of time for repose and the labor of digestion. 4th. By furnishing an abundance of fresh water easy of access. 5th. By furnishing them with salt every day in the year, especially in the milking season. 6 th. By milking regularly, quickly and carefully. 7 th. By extracting the last drop of milk at every milking. 8th. By uniform, kind and gentle treatment. 9th. By avoiding every cause of excitement or anxiety. ON THE COMPARATIYE VALUE OF FOOD FOR PRODU...