There are really no ‘weekends’ on a farm, but some weekends are bigger than others, especially when one needs extra help. Then planning the job around a weekend and including a lunch makes it a country occasion Our Friend the Farmer was working his cattle this weekend. It is a big deal and a large host of helpers were needed to get all the jobs done. We were invited to come, but as I am a bit lower on the learning curve, my job was chiefly to watch, stay out the way, don’t get hurt and to eat lunch, mostly things I am pretty good at, especially the eating lunch part. The invitation came with wardrobe advice “Don’t wear your carpet slippers” and a reality warning, “it is not for the faint of heart”. Every member of the herd was getting vaccinated, the calves were getting branded and the little bulls were getting… well, turned into little non-bulls. Don’t worry, there are no pictures of any of the ‘non-bulling’ the bulls, besides, the best pictures would have been the look on my face!
There were a lot of jobs, but the two most important the ‘non-bulling, de-balling, castrating’ and the branding were done by the most experienced. Our Friend the Farmer was the ‘surgeon’ turning his little bulls into little steer. I believe his oldest son was in charge of the electric branding iron, which was obviously very hot and got a test run on the nearby wood post. He was very careful that with all the people apart of the organized chaos, to keep the hot iron only where it was supposed to go, which I am sure all the people who were in close proximity to him appreciated.
Six men went into the calve’s pen to grab the back leg and head of three calves, who were then brought out, put to the ground and sat on to keep them still and down. Then the ‘medication shooters’ came, giving each calf their vaccinations. The branding was done quickly and then, as necessary the whole ‘non-bulling’, which Our Friend the Farmer did with a special tool, a scalpel and what was clearly a practiced hand. He showed ‘them’ to me and they were….interesting? As far as the whole Rocky Mountain Oysters go.. I did not see anybody do that, as I don’t think they really do. However, I was told that rolled in flour and butter and then baked that they are very good. I don’t know, and I don’t really intend to find out.
On the other side of the pens were about 80 mother cows who were not at all happy about being separated from their calves, so there was a whole lot of anxious loud mooing going on. Also nearby were the remaining bred cows, which I have become very familiar with. I thought one looked like she was going into labor and later that night she had twins and I missed it, but so far she is doing fine feeding them both so I don’t have to break out my cow bottle any time soon.
When I went by to get a view of the little ones and to check on the remaining calving progress, I was amazed at how close they let me come to them… I guess they’ve just gotten use to me. My family has been with me so many times to watch the cows, that they now have their favorites as well.
The Teen’s likes this creamy colored one…
My Loving Spouse has a soft spot for the Hereford which he pronounces (and we too) “Hair-a-ford”, the American country way to say it is “Herf-ferd”, which is different from heifer. His Grandfather had these in England, so he is just keen on her, I think that she has shifty eyes and will probably be the last cow to calf.
When the calving is over…. what will I do? Hmmm, maybe it will be time to plant pumpkins.
Quite an experience for a city girl! I hope all the calves recover from their experience.
We have a friend with a ranch in Montana. About 15 years ago, my family experienced this special day too! Oh my, that was quite a day. I can still hear the.mother cows crying.for their babies.