No. 6. DEPARTMENT OF AGRICULTURE. 211 



but a vc-jv small aiuouiit of milk was present. We have beeii en- 

 gaged in breeding for about twenty years, and 1 have never known 

 a cow with lleshy udder that 1 considered a valuable dairy cow. 

 That is not alone my experience, but the experience of the examiner 

 for the Holstein Kegistry. lie came to our herd and instead of ask- 

 ing us to tell him about the cattle, said he would pick them out and 

 if he made any mistake he would consult us. He picked out two 

 ear-loads and I was delighted with the selection with the exception of 

 one cow with a fleshy udder. After the selection was completed he 

 went through them again, and the very first one cast out was the 

 one with the fleshy udder. 



SECOND DAY— MOKNING SESSION. 



WHAT MAKES THE MILK AND CREAM TESTS VARY SO? 



OSEPH L. HILLS, Director Vermont Agricultural Experiment Station, Burlinaton, Vt. 



Thi, is I presume a burning question in Pennsylvania as it is in 

 Vermont. It is perhaps, not quite as important an issue since your 

 State is not as thickly studded over with creameries and cheese 

 factories as is the Green Mountain Commonwealth, which contains 

 within its borders over 250 separate concerns, or, counting skimming 

 stations, nearly 350 places where co-operative dairying is in vogue. 

 At over 300 of these, milk and cream are bought and paid for by test, 

 and at eveiy one of these there is abundant querying as to the varia- 

 tions which appear in milk testing. What makes the milk and 

 cream tests vary so? Doubtless the patrons of your creameries are 

 asking the same question. I cannot hope to absolve all their doubts, 

 but perhaps I may be able to throw some light upon the subject and 

 help to make better feeling between creamery managements and 

 their patrons. Some of the matters I sliall mention may have little 

 or no pertinence in Pennsylvania owing to the differences in the 

 methods in the two States. 



Let us consider this matter under three heads: 



I. Why does the milk or cream furnished by ditferent patrons 

 vary in test? 



II. Why does the milk or cream furnished by the same patron 

 when taken to different creameries vary in test? 



III. Why does the milk or cream furnished by the same patron, 

 ai the same creamery, vary one week with another, and one month 

 with another; why does not the quality remain unchanged? 



