^lodei^n dairy methods must be adopted hy the Scruth 

 if it receives the full benefit of its natural dairy ad- 

 vajita^n^es. 



SUMMARY. 



, 1. The avei-age yearly productio-n per covr in the 

 Station herd, for the two 3^eai's ending September 1^ 

 1902, was 3-954. H p^utKls of milk ami 22o pounds of but- 

 ter. The average yearly cost of keep per cow was $24.07 ; 

 the average cost of butter per pound was 11 cents, and 

 the average cost of milk pergallon was 5.5 cents, 



2. -The-averag^e cost of raising a heifer calf the first 

 year was $11.77, the second year $8.07 and the total cost 

 to time of calving was $19.47, 



8-. Bitter weed taste was removed from cream by 

 mixing it with two 6v more parts of water at any tem- 

 perature above 70 deg. Fahrenheit and then running it 

 through a cream separator. No means were found by 

 which bitter weed taste could be removed from milk. The 

 compound in the bitter weed which gives milk a bitter 

 taste is held very largely, if not entirely, in the milk 

 serum The more completely the serum is separated 

 from the fat the less is the degree of bitterness in the 

 cream . 



.4 Wild onion fiavor was not removed from cream 

 b}^ mixing it with water and then running it through 

 the crean> separator. Saltpeter dissolved in the waterthus 

 used was of no value. No method was found by which 

 the onion flavor could be removed fi'om either milk or 

 cream. The compound in the wild onion which gives 

 milk a bad flavor is held very largely, if not entirely, by 

 the fat, and the more completely the serum is separated 



