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This scarce antiquarian book is a selection from Kessinger
Publishing's Legacy Reprint Series. Due to its age, it may contain
imperfections such as marks, notations, marginalia and flawed
pages. Because we believe this work is culturally important, we
have made it available as part of our commitment to protecting,
preserving, and promoting the world's literature. Kessinger
Publishing is the place to find hundreds of thousands of rare and
hard-to-find books with something of interest for everyone!
Containing Lists Of Standard And Essential Books In Every
Department Of Literature.
This scarce antiquarian book is a selection from Kessinger
Publishing's Legacy Reprint Series. Due to its age, it may contain
imperfections such as marks, notations, marginalia and flawed
pages. Because we believe this work is culturally important, we
have made it available as part of our commitment to protecting,
preserving, and promoting the world's literature. Kessinger
Publishing is the place to find hundreds of thousands of rare and
hard-to-find books with something of interest for everyone!
This scarce antiquarian book is a selection from Kessinger
PublishingA AcentsAcentsa A-Acentsa Acentss Legacy Reprint Series.
Due to its age, it may contain imperfections such as marks,
notations, marginalia and flawed pages. Because we believe this
work is culturally important, we have made it available as part of
our commitment to protecting, preserving, and promoting the world's
literature. Kessinger Publishing is the place to find hundreds of
thousands of rare and hard-to-find books with something of intere
This scarce antiquarian book is a selection from Kessinger
PublishingA AcentsAcentsa A-Acentsa Acentss Legacy Reprint Series.
Due to its age, it may contain imperfections such as marks,
notations, marginalia and flawed pages. Because we believe this
work is culturally important, we have made it available as part of
our commitment to protecting, preserving, and promoting the world's
literature. Kessinger Publishing is the place to find hundreds of
thousands of rare and hard-to-find books with something of intere
This scarce antiquarian book is a selection from Kessinger
Publishing's Legacy Reprint Series. Due to its age, it may contain
imperfections such as marks, notations, marginalia and flawed
pages. Because we believe this work is culturally important, we
have made it available as part of our commitment to protecting,
preserving, and promoting the world's literature. Kessinger
Publishing is the place to find hundreds of thousands of rare and
hard-to-find books with something of interest for everyone
Purchase of this book includes free trial access to
www.million-books.com where you can read more than a million books
for free. This is an OCR edition with typos. Excerpt from book:
CHAPTER III. THE ART OF FEEDING. It must be apparent to every
thinking person that all the before-mentioned qualities, even in
the highest perfection, will not ensure an abundant and rich supply
of milk unless proper care is taken to furnish the cow with the
kind of food best calculated to the required purpose. How often is
it found that complaint is made by one person that such a cow is a
bad milker, when the same animal, transferred to other hands, has
given every satisfaction! This is easily explained by the fact that
in the first case the cow has been kept on foul pasture or on
improper food. It becomes, therefore, peculiarly necessary to set
forth the manner of feeding which experience has proved to be the
most advantageous for the production of rich and sweet milk. The
first requisite in feeding is, that the animal should have
abundance of food, so as to be able to consume all that she
requires in as short a time as possible, as then she will lie down
and have the more time to secrete her milk, and that milk to
acquire richness. The pasture should be often changed, and if not
in pasture the food should be succulent, otherwise fat instead of
milk will be produced; but cows fed with food of too watery 104 a
nature, which is the case with roots early in the season, require
an addition of more solid food, such as meal or good clover chaff,
otherwise the milk, although considerable in quantity, will be poor
and wheyey, yielding no cream. Such roots should be carefully
selected as have no symptoms of decay or rottenness, and should be
mild in flavor or the butter will be tainted. In very cold weather,
and as a change of food, use crushed linseed and bruised oats,
steamed or boiled. Mangel-wurzel, which has become, from its
luscious qualities, so favorite a food f...
Containing Lists Of Standard And Essential Books In Every
Department Of Literature.
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