The Dairy Impkovement Association 53 



rules for new york state register-of-merit work 



(Recommended by the Official Dairy Instructors' Association and amended to 

 meet the conditions of register-of -merit work.) 



1. Before k© can do register-of-merit testing, the dairy demon- 

 stration agent must apply for and receive from the director of 

 farmers' institutes a certificate of authority. Such application 

 should be made through the local farm bureau. 



2. When a member of a dairy improvement association desires 

 to enter cows for register-of-merit test, the agent must fill out 

 duplicate copies of the register-of-merit entry blank furnished 

 by the Bureau of Farmers' Institutes according to instructions 

 thereon, and forward them to the manager of the local farm 

 bureau, or, in case no bureau exists in the county, direct to the 

 Bureau of Farmers' Institutes, Albany, IST, Y. 



3. At the time of each monthly test he must fill out duplicate 

 copies of the regular register-of-merit monthly statement as 

 required by the Bureau of Farmers' Institutes and forward as 

 above. 



4. The owner of the cow or cows must weigh the milk daily, 

 and keep a record of such weights on approved blanks. The dairy 

 demonstration agent will weigh, sample, and test the milk on at 

 least one day each month, at as near monthly inteiwals as possible. 

 The dairy demonstration agent's tests will be accepted as official 

 records and his weights used to check the daily weights of the 

 owner. This shall be done by comparing his weights on the day 

 of test with the average of at least three of the owner's daily 

 weights, selected at not less than five-day inteiwals during the 

 test period. The o^vner's weights will be accepted as official if 

 in accord with the dairy demonstration agent's weights. In case 

 the owner's weights show discrepancy, it shall be noted on the 

 agent's monthly report. 



5. The dairy demonstration agent shall be present at the last 

 regular milking preceding the beginning of the test, and shall see 

 that the cow is milked dry. He shall note the hour that this 

 milking is made and the last milking of the test shall be made at 

 the same hour. 



