You know the saying, “a watched pot never boils”?

Well, a watched cow never calves – until she is ready that is!

We have been watching Buttercup very closely for the past 3 days because she was showing signs of being close to calving. We were preparing for church on Sunday and just glanced in [...]]]>

You know the saying, “a watched pot never boils”?

Well, a watched cow never calves – until she is ready that is!

We have been watching Buttercup very closely for the past 3 days because she was showing signs of being close to calving. We were preparing for church on Sunday and just glanced in the pasture, saw her standing and looking normal so we did not bother going out for a closer look. Evidently, she was about to calve because when we returned home, he was here -a light brown bull calf! So, we named him LBC for Little Brown Calf. Both mamma and baby are doing great.

As usual, the first milking was difficult. She is tender, swollen and does not want anything to do with the milking machine. John (because I am too scared to get so close to her well aimed kicks) began by hand milking and then was able (with help from the boys) to hook her up to the milker. After the first couple of milkings, she calms down and everyone begins the milking rotation. Until then, John is present at all milkings to help.

LBC is taking the colostrum very well from the bottle. Needless to say, everyone loves feeding him!

For now, we are milking Buttercup twice each day, freezing the extra colostrum and looking forward to her milk coming in which means 8 gallons of milk per day!

After pricing ready mix concrete, especially after there was [...]]]> I posted last week on the progress made building our new cow palace (aka milking parlor). From framing to finishing, we have done the work ourselves. Besides saving money, it also gives the children a chance to learn additional skills and confidence to try new projects.

After pricing ready mix concrete, especially after there was a 3 yard minimum and we only need 1 1/2 yards, we purchased the ingredients and mixed it ourselves. Using Portland cement, we mixed it with sand and gravel purchased from a concrete supplier about 5 miles away. Mixing was done rather easily with a small cement mixer and then poured onto the floor.

It happened to be one of those rare rainy days here in West Texas so, as much mixing  as possible was done inside the cow palace.

As usual, Emme was the most curious about the work being done.

For the finish, we have a brushed or rough surface so it will not be slippery when wet. We even added everyone’s hand prints - everyone still at home that is! They are in the middle of the cow palace floor so they will be seen and not covered up by feed and other stuff!

So, as you look at the finished milking parlor, complete with covered porch, remember that it will be nicely painted pale yellow – hopefully, in the not too distant future!

Now, if Buttercup would just have her calf, we are ready to milk!

Using left over tin roofing, the sides are somewhat mismatched but only until there is another break in vineyard work, then it will be painted. As you look at it,  try to visualize [...]]]> Our new cow palace, otherwise known as milking parlor, is almost finished. Milking is going to be exciting in the new surroundings!

Using left over tin roofing, the sides are somewhat mismatched but only until there is another break in vineyard work, then it will be painted. As you look at it,  try to visualize a pale yellow cow palace surrounded by a field of green grass.

Inside, the wiring is finished giving us three lights and three electrical sockets. Pouring the concrete floor will hopefully happen tomorrow. The doors have not yet been hung – one opening from the pasture for the cows to enter and one from the front giving us access to the milking area and feed.

The cows were given their nightly feed in the new stanchion last night but only after some coaxing. In preparation for milking, we begin now (especially with Buttercup so close to calving) to get them in the habit of entering and eating in the stanchion. Once we begin milking, they eat their grain while we milk – it helps keep them occupied and calm.

While they were both curious about the work going on, neither wanted to be first. Emme finally cooperated and had the privilege of being the first one to eat in the new cow palace.

As Emme ate, Buttercup began to get a bit antsy to have her turn. You can see her looking in the door impatiently.

Sometimes they can be so like children – not wanting the other to get more than they think they have!

Calves that is!

That’s right –  Buttercup and Emme are both pregnant!

Buttercup is due May 16, 2012 -less than 2 weeks away! She is sooo big – I almost feel sorry for her. She was bred to a neighbor’s Angus bull. Buttercup is 3/4 Jersey and 1/4 Holstein and this will be [...]]]> We’re Expecting!

Calves that is!

That’s right –  Buttercup and Emme are both pregnant!

Buttercup is due May 16, 2012 -less than 2 weeks away! She is sooo big – I almost feel sorry for her. She was bred to a neighbor’s Angus bull. Buttercup is 3/4 Jersey and 1/4 Holstein and this will be her third calf with us. When she freshens (her milk comes in after calving) it will be at 8 gallons a day. That makes for a lot of milk for cheesemaking and drinking!

Emme was confirmed pregnant by our local vet and is due the second week in September. Hardly any difference can be seen with her at this point. She is full Jersey and should make a wonderful family milk cow – this is her first calf.

When we moved to our basement, we set up a temporary milking parlor. It was not too long before Buttercup was dried off and we had no need for a milking parlor. Drying off a cow is is done to allow a rest period in preparation for calving – you stop milking her. This five month break from milking has been good for everyone. But, now we are all excited at the prospect of fresh milk once again. Our budget will also be glad to have the fresh dairy products again. It is amazing how much I save making our cheese, kefir, butter and still have left over fresh milk to drink! Having the cows on our own pasture also saves the expense of hay which makes our dairy products even less expensive!

Now that Buttercup’s time for calving is so close, John and the boy’s are working on building a new milking parlor – we actually call it the cow palace. Taking a break from vineyard work, this week’s priority is to get the cow palace finished!

So far, the cow palace is framed up. As you can see below, on the left side (where people are standing) is the milking stall for the cow to stand when being milked. The right side provides storage for pallets of feed. There will be two doors – one for us to enter the cow palace and the other for the cow to enter her milking stall. This will prevent either cow from having access to the feed storage area. The floor will be concrete and the sides will be metal.

Even Buttercup and Emme are interested in the work going on – they seem to know that it has something to do with them!

Emme especially keeps coming by to check out the progress. She appears to be trying to figure out what in world it is!

More pictures as the work progresses!

Each morning Buttercup (our black family milk cow) and Emme (short for Emmentaler cheese) wait for us by the hot wire fence to [...]]]> Our daily routine is just that, pretty routine. Each morning after breakfast, we all walk to the vineyard to prune. I say “we” loosely, because this “we” also includes our two cows and Bob.

Each morning Buttercup (our black family milk cow) and Emme (short for Emmentaler cheese) wait for us by the hot wire fence to take them to the vineyard. Emme is a jersey heifer purchased with the anticipation of more milk but we have had problems breeding her. Hopefully, we will find out this week if she is pregnant or not. If not, she will probably be sold. She is such a nice cow but a 700+ lb pet is a bit large to keep when she essentially brings no benefit through milk production.

With winter here there is not much green anything for them to graze. But, in the vineyard, we have rye planted between the rows to stop the dirt from blowing. It is beautiful and green and there are also plenty of weeds for them to eat – they love both! Allowing them to graze at the vineyard has really saved on our feed bill. Since the vines have not yet budded, there is nothing for them to hurt – it is a win-win situation.

The boys lead them over to the vineyard with a lasso around their necks (the cows’ necks, that is). They lead very easily and since each is wearing a cow bell, they ding-a-ling as they go.

As you can see from the picture below, a snack is needed for the journey! 1/6 of a mile is a long way!

Once at the vineyard, both cows go up and down the rows as if trying to find the most delicious mouthfuls. It brings back wonderful memories of our 4 years in Switzerland as they walk with their bells ringing. We used to hear both cows and sheep grazing on the hillsides with their bells ringing. Once the wind stops blowing so much (it might be awhile here in west Texas!), I would like to post a video so you can hear them too!

As always, the grass (or weeds in this case) is always greener on the other side of the vine row.

When their first course is complete, the wander up to the center of the vineyard where we have a barrel of water for them.

So goes the day – first, second, third, fourth and I honestly don’t know how many courses they actually have in their menu, until they are led home at evening!

It all started when I listed a heifer on Craigslist to sell. She is a 2 1/2 yrs old jersey heifer and is 7 months [...]]]> While we have little boys that love to pretend to be cowboys, we have never actually been up close to a real live one – until, that is, this weekend.

It all started when I listed a heifer on Craigslist to sell. She is a 2 1/2 yrs old jersey heifer and is 7 months bred (pregnant) by a jersey bull. I bought her when she was 3 mths old thinking that by the time she was ready to calve, we would be ready for a second milk cow. But, we are not. She has been skittish since she was young, so, she would really make a better nurse cow than a family milk cow. Then again, once she calves she may become more personable. Anyway…

Someone was interested in buying her (for a nurse cow) so we needed to catch her and put a halter on her. That is where the fun began!

It would have been easy had we had a corral for her and not just an open pasture. Life is never easy is it?

This heifer knows a rope and she knows a rope means loss of freedom for her. She would let you close enough to stroke her, unless you had a rope in your hand! John is good at slipping a lasso around a cows neck when he can get close enough but that was impossible with her. We chased and herded and 4 wheeled around her most of the morning. And then, we gave up!

The next step was to call the vet to see if any tranquilizer would be safe for the calf. Using a tranquilizer gun, we were sure we could get her. No go! It would be unsafe for the calf.

After a phone call, the cowboy pulled up with his horse in a trailer, saddled and ready to go! He even had spurs!

He rode the horse around the field for a few turns and then began to rope our heifer. They seemed to circle each other as if sizing up the opponent.

He made it look so easy! Only a couple of misses and she was lassoed! It was almost like watching a John Wayne movie in real like!

The cowboy then led her to where we wanted her tethered and showed the boys how to hold her down so John could put a halter on her. Mission accomplished!

Once tethered, she calms down and you can get close enough to stroke her and feed her. The man from the craigslist ad did end up buying her after seeing how ornery she can be. Hopefully she will make a good milk cow for him.

Guess what our boys did the rest of the afternoon? They practiced lassoing with a rope. They practices on each other, on toys, on their sisters. They actually got quite good!

We have had a steer out to pasture with the intention of butchering him sometime soon, at least before vineyard work begins. As with all overwhelming tasks, however, it was easier to talk about it, plan and put it off. This [...]]]> This weekend certainly took an unexpected turn when our ox fell into a ditch – literally!

We have had a steer out to pasture with the intention of butchering him sometime soon, at least before vineyard work begins. As with all overwhelming tasks, however, it was easier to talk about it, plan and put it off. This weekend we were forced to action when he fell into a ditch and broke his pelvis.

The work began when our oldest son called to let us know he had found Hammy (yes, you read it correctly, short for hamburger – his fate was planned when we got him!) in a ditch and was unable to get him out. We quickly went to help dig the cow out and set him free. That was not to happen. John and the boys worked for a couple of hours without success. After consulting our vet, they dug enough dirt away so as to get straps around him and pull him out with a tractor. It was obvious that Hammy must be taken care of quickly.

Several months ago, with butchering him in mind, I had purchased a basic book on butchering. After all, the only experience I had was dissecting a pig in nursing school and I did not think that would help much! So, with book in hand, Saturday was filled with skinning and cleaning the almost 1600 lb animal. (We did not weigh him but guesstimated based on Buttercup’s weight.) We used a forklift to raise the carcass as it was skinned. Stretched out, it was about 9 ft long. Once skinned, it was washed and left to hang overnight. This sounds like a few easy steps, but it took all day! Especially removing the internals was a bit scary, but it was a wonderful anatomy lesson for the children – home education is a lifestyle! Thankfully, the weather had once again turned cold and, although it was miserable for us to be out in the cold wind, it was perfect for the meat.

Sunday, again with book in hand, we tackled the job of cutting and wrapping the meat. The most difficult part was determining where to make the cuts.

The chart in the book showed very straight cuts which did not follow muscle groups. After varying amounts of discussion, decisions were made and the meat cut.

Once the pieces were cut, others wrapped the meat in plastic wrap and then butcher paper for added protection and finally the packages were labelled. Butchering definitely involved everyone!

We ended up with about 570 lbs of meat, mostly roasts but also plenty of ground beef and soup bones! For a 1600 lb steer this may not seem to be much meat but he was a Holstein. Holsteins are bred for dairy purposes and not meat production. As a result, his frame was large and not as much meat, as say, an Angus. That being said, we only paid $10 for him at a local dairy when he was a few days old. So, except for the initial $10, Buttercup’s milk when he was young and pasture grass, we had very little invested!  It is so exciting to have such economical, good quality, grass-fed beef now in our freezer.

It is also a huge relief that it is over and everyone is safe. Plus, we had a lot of fun working together – What a sense of accomplishment!