Bureau of Farmers' Institutes. 



Question. — If the milk of a cow tests 3 per cent, fat, how many 

 pounds should she give in a year to make her profitable at present 

 price of feed \ 



Mr. Smith. — If she gave 9,000 pounds it would mean 270 

 mis of fat. If we add 15 per cent, moisture, there would be 

 about 320 pounds of butter. 



Question. — How much butter will 100 pounds of butter fat 

 make? 



Dr. Smead. — xVs a rule, butter contains 15 per cent, moisture; 

 that gives 115 pounds of butter. 



Question. — Does it pay to warm water for cows? 



Air. AYoodward. — No, sir. It costs too much for fuel and labor. 

 If the cows are furnished with water so that they can drink at 

 any time, they will take it 20 times a day. Such an arrange- 

 ment for watering the cows in the barn in winter will prove of 

 much more benefit than warming the water. 



Question. — How long before a cow drops her calf should we 

 cease milking her? 



Mr. Woodward. — If she wants to give milk, milk her right 

 along, if she drops her calf in the afternoon after milking her in 

 the morning. 



Question. — Would you use the last milkings? 



Mr. Woodward. — You may know when to cease using the milk. 

 When it curdles if boiled, it is unsuitable to use for food, although 

 some people use it right along, or, when the cow has been dried 

 up, use the first milking for food. 



Question. — What can be done for a cow that bawls most of 

 the time? She is isolated from other cattle. 



Air. AVoodward. — The cause is loneliness or homesickness. If 

 she is put where she can see another cow, she will cease to " bawl." 

 I had a cow that was isolated, and she soon commenced bawling. I 

 placed her where she could see a horse, and she at once stopped. 

 Animals, as well as human beings, get lonesome and homestick. 



Question. — What is the reason that Canada cheese commands 

 a better price and sells higher than does New York cheese? 



Air. Smith. — It does not always sell for more. There are 

 thousands of tons of cheese made in New- York that sell for as 

 much as does Canada cheese, if the difference in freight is de- 

 duct* d. both going to the Montreal market for export to Europe. 

 A- ,i rule, the last season, there was not more than an eighth of 

 a cent difference between the Water! own. X. Y., and the Brock- 



