Cows that milk largely and test richly are always susceptible to milk fever, and the more fleshy, vigorous, and strong the condition in which they freshen, the more liable they are to be attacked with milk fever, which usually makes its appearance at some time during the first 48 hours after calving. Where this disease was formerly greatly to be dreaded in that 98 per cent of the cows which were attacked by it died, little is thought of it nowadays, so seldom does a cow die because of it.

There is not much to be gained by feeding a cow unless you are determined to get all the milk and butterfat the feed makes. You cannot get all the milk and butterfat the feed makes unless you milk the cow right. A large percentage of cows are not milked right, so a large loss of milk and a large loss of butterfat result. It is as important that cows be well milked as it is that they be well fed.