No. 6. DEPARTMENT OF AGRICULTURE. 739 



and cheese factory patrons. We are eating all the high-class butter 

 we produce and millions of pounds of oleo, butterine and renovated 

 butter besides. Of all nations, the Americans are the greatest but- 

 ter eaters. This cannot be said of cheese, and the consumption of 

 this product should be encouraged both because it is a healthful and 

 economical article of food. 



PRODUCTION TOO LOW. 



One of the weakest points in American dairying is the low produc- 

 tion of our cows. We certainly cannot point with any pride to the 

 record of the average cow in the country, which is about 3,560 pounds 

 of milk and 152 pounds of butter. I believe it is safe to say that 

 more than one-half of nineteen million cows do not pay the food 

 they eat. To illustrate: Of one hundred herds in a New England* 

 state recently canvassed by "Hoard's Dairyman," the average pounds 

 of butter fat produced per cow, per year, was reported to be one 

 hundred and fifty, equivalent to one hundred and seventy-five pounds 

 of butter. This is a little higher than the average for the herds for 

 the whole country, it is true, but it is only about two-thirds of the 

 yield that could readily be obtained with care in selection and feed- 

 ing. Sixty-nine herds out of the one hundred failed to pay for their 

 feed. The best herd returned $20.75 per cow more than the pay for 

 their feed. This record can easily be made by every dairyman. The 

 owner of the poorest herd lost $21.68 for every cow in his herd of 

 sixteen, which is more than the best herd gained. Patron 80 which 

 had the most profitable herd (made up of grade Jersey cows) it is 

 reported, gave them the most intelligent care. Hay and corn fod- 

 der formed the roughage, and 4 to 7 pounds of wheat bran and cotton 

 seed meal were fed, while the cows were in milk. A warm, well 

 lighted stable was noted. He was a reader and careful student of 

 the needs of the dairy cow. Patron 74 had the poorest herd, made 

 up of 16 grade Jersey cows also. Hay and a small amount of en- 

 silage were fed and about six pounds of brewers' grains, wheat, bran 

 and cotton seed meal. The trouble here was not with the ration, 

 but poor cows and poor care. The business must be studied from 

 all sides. Here we have a difference of 112 per cent, in two patrons 

 living less than a mile apart, under practically the same conditions, 

 and a difference of $42.40 in the net income per cow. The difference 

 in profit must be attributed largely to the difference in the intel- 

 ligence put in their business. Here is an opportunity for dairy 

 missionary work that I believe would be appreciated. 



Many dairymen make the mistake of thinking that it is enough 

 to know what the whole herd produces month after month, and what 

 the whole herd tests. They depend too much on the returns from 

 the creamery or cheese factory. Let us analyze this plan and see 

 how much it will help to improve the herd in the future. It does 

 not help any. To be sure, it enables you to compare one month with 

 another; it shows you the average for your herd. We will say this 

 is 4 per cent., which is good for a herd of grade cows, but you may 

 have some cows that test 5 per cent, fat and others that test 3. The 

 low test is not so bad as it seems provided the cow gives milk 

 enough. Let us see how this figures out. A cow giving 5,000 pounds 

 of 5 per cent, milk would produce 2o0 pounds of butter fat. A cow 

 producing 8,300 pounds of 3 per cent, milk would also give you prac- 



