Recently, farm owner John Marshman explained the farm’s operation to participants at the event, “Hoofbeats Along the Chenango: Dry to Fresh; Setting Cows up for Success”. (Submitted photo)

OXFORD — Recently, about 20 people interested in dairy cow care gathered at Marshman Farms in Oxford, Tiger Lily Holsteins, where they learned about caring for both fresh and dry dairy cows.

The event “Hoofbeats Along the Chenango: Dry to Fresh; Setting Cows up for Success” event was sponsored by the Central New York Regional Dairy, Field Crops, and Livestock Team, the Cornell Pro-Dairy program, and Cornell Cooperative Extension of Chenango County (CCE).

“Dr. Robert Lynch of the Cornell Pro Dairy program was the lead instructor,” said CCE Chenango County Agriculture and Natural Resources Educator Rich Taber.

Taber said attendees came from all over the greater Central New York Region and included two participants who came all the way from Central Connecticut.

The event started off with training on a model cow about to calve. Students practiced on assisting cows with abnormally placed calves.

“They practiced entering the cow, and rearranging the calf so that it could be normally birthed,” said Taber.

He explained how both cows and new born calves run the risk of an emergency if the calf is wrongly placed in the birth canal, such as twisted heads, or backward presentations, adding, “Oftentimes veterinary care cannot respond in a timely manner.”

Taber said later in the afternoon, Dr. Lynch gave a presentation on diagnosing cows current health conditions. He spoke on how to take body temperatures, determine breathing cycles, and listening for rumen conditions. He also showed how to administer needle injections when needed.

Additional activities included participants inspecting and scoring dry cow housing, including pre-fresh and fresh pens and scoring stocking density and space, lying areas, ventilation and heat abatement, pen grouping and moving strategies, and calving pens.

“All those in attendance gave enthusiastic reviews of this program, mentioning that they were leaving with many much needed and useful pointers in caring for dry and fresh dairy cows,” added Taber.

According to Taber, a “fresh cow is one who has just had a calf and a dry cow is a cow that is dried off from milking, at the end of their lactation of about 10 months. Their bodies are recharged before having their next cow.

The Industry standard is to have cows “dry” for about 60 days before having their next calf. Dry cows are typically separated from the milking herd and receive a different ration.

The Marshman’s milk 400 registered Holsteins cows and are one of Chenango County’s premier dairy farms, as well as being involved in dairy genetics marketing.

For additional information, email Rich Taber at rbt44@cornell.edu.