Unless milking is done at stated times, and by the same person, there
will be a loss in the production. When milking is delayed, a decreased
flow is noticeable the following morning. When a change of milkers is
made, some cows resent it by withholding a part of the milk.

It is not easy to dry some dairy cows prior to the birth of the next
calf, and yet, as a rule, it ought to be done. When they are to be dried
the process should begin by milking them once a day and putting them on
dry food. The food may also be reduced somewhat in quantity. Later the
milk is taken out at intervals which constantly increase in length until
the cow is dry. The udder should be carefully watched during the later
stages of the drying process.

Where suitable pasture may be obtained, it is usually a cheaper source
of food for cows than soiling food or cured fodders, as the element of
labor in giving the food is largely eliminated. The best pastures,
viewed from the standpoint of production, are those grown on lands that
may be irrigated during the season of growth. These consist of clover
and certain grasses. Permanent pastures which are grown on moist land,
and which contain a number of grasses, are usually satisfactory, but the
nature of the pasture must, of course, be largely determined by the
attendant conditions. Blue grass pastures are excellent while succulent
and abundant, but in midsummer they lose their succulence for weeks in
succession. Brouer grass is a favorite pasture in northwestern areas,
and Bermuda grass in the South. In the Eastern and Central States, the
most suitable pastures are made up of blue grass, timothy, and orchard
grass, and of the common red, white and alsike clovers.

There is more or less of hazard to cows when grazing on