DIVISION OF ANIMAL HIS BAN DRY 557 



SESSIONAL PAPER No. 16 



[Reverse side of Record Form.] 



CENTRAL EXPERIMENTAL FARM. 



J. H. Grisdale, E. S. Archibald, 



Director. Dominion Animal Husbandman. 



Milk Records. 



1. The profitable dairy cow must give over 5,000 pounds of milk each year. To know the 

 value of a cow her total annual yield of milk must he known. The only way to know this is 

 to keep a record of her daily milk yield. 



2. The form on the other side of this sheet is intended to help progressive dairy farmers 

 by supplying them with a simple and convenient sheet for the keeping of the milk records of 

 their individual cows. A study of such records will soon indicate which cows should go to the 

 butcher. We should be pleased to receive a summary of your record. If you have no sum- 

 mary forms write us. 



3. Such records are being kept by hundreds of successful dairymen to-day. Many of these 

 men attribute their success to the keeping of such records. Why not give the thing a 

 trial if you are a dairyman? It will increase your milk product. It will lighten your 

 labour, since your interest will be increased in your work and ' interest lightens labour/ It 

 will show you the unprofitable cow, the ' boarder/ You cannot get rid of her too quickly. 



4. For weighing the milk a simple legal spring balance may be secured for from one and 

 a half to four and a half dollars. If your local dealer cannot supply you write the under- 

 signed for particulars. A small platform scale is fairly convenient, but we find the spring 

 balance preferable. 



5. Many farmers keep records of the amount of food fed to individual cows. If you would 

 like to do so, sample forms would be sent free on writing E. S. Archibald, Dominion Animal 

 Husbandman, Central Experimental Farm, Ottawa, Ont. 



DISPOSAL OF MILK. 



For a number of years the milk produced on the Central Experimental Farm 

 was manufactured into butter and the skim milk fed to calves or pigs, this, of 

 course, with the exception of the small amounts of milk and cream sold daily to peo- 

 ple living on the Farm. Milk sold in this way has, during the past twelve years, 

 netted an average price of about $1.65 per hundred pounds of milk. The average 

 milk from our herd shows about 4| per cent butter fat. Our butter has usually com- 

 manded a slightly higher price than the current market. During the past year, for 

 example, it sold at an average price of 33 cents per pound, with a range of 68 cents 

 to 35 cents. The skim milk-is valued at 20 cents per hundred pounds when feeding 

 to calves or pigs. The manufacture of butter and utilization of skim milk and but- 

 termilk for feeding purposes is continued on about the same scale as previously. 

 However, as the herd has grown, we have had to look for different methods of dis- 

 posal of the surplus milk. Consequently, in the year 1911, experimental work along 

 the lines of cheese making was conmienced. 



CHEESE MAKING. 



During the past year, work was continued in the manufacture of soft cheeses 

 as well as Canadian Cheddar cheese. For full particulars as to the manufacture of 

 the same, I would refer those interested to the Report of the Dominion Agriculturist 

 for the year 1911, as well as to special bulletins published by the Dairy and Cold 

 Storage Commissioner, Department of Agriculture, Ottawa. However, a brief note 

 on each of these, relative to the amounts of material required and the demand for 

 produce, might be of interest. 



Our Cream cheese are made daily, and are marketed 24 hours after manufacture. 

 Twenty pounds of milk, testing 4£ per cent fat, to which is added 4 pounds of cream, 

 testing 20 per cent fat, will make fourteen cheeses, each weighing about 6 ounces: 

 hence, in present methods of manufacturing, 100 pounds of 4£ per cent milk will 

 make ' thirty-five or thirty -six cheese. These cheeses sell at 15 cents retail and 11 



