MILCH COWS. 259 



at each season of the year we test the milk of the different cows. 

 I had supposed that that afforded an accurate test of the amount 

 of butter that would be obtained, until not long ago I noticed a 

 paper in which the position was taken that the percentage of 

 cream is not a test of the butter qualities of a cow. I have with 

 a good deal of interest tested the milk of our cows in this par- 

 ticular. I saved for a week the milk of our best Jersey cow 

 which showed 24 per cent, of cream, and of a grade Jersey which 

 showed but 15| per cent, of cream, and churned them separately, 

 and I fouud that the proportion of butter to the quantity of cream 

 shown was very much the larger with the grade. By thus saving 

 the milk or cream from each cow and churning at the end of a 

 given time, the dairyman can learn the butter quality of each cow. 

 By keeping these three things, the daily yield of milk, the percent- 

 age of cream at different seasons, and the butter yield, we can 

 tell accurately what are our receipts and what the comparative 

 receipts from each cow. That is a thing that every farmer could 

 do with small expense and very little care, and at the end of the 

 year he would know whether his cows were profitable or not. It 

 seems to me this would be a most desirable thing for our farmers 

 to know. 



