Bulletin 143. June, 190J. 



Ontario Agricultural College and Experimental Farm. 



DAIRY SCHOOL BULLETIN. '^!;^, 



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INTRODUCTION. 



By H. H. Dean, B.S.A., Professor of Dairy Husbandry. 



The bulletins which have been prepared by the members of the Dairy 

 School Staff at the Ontario Agricultural College appear to have been ap- 

 preciated, and there is a great demand for them. We trust that this one will 

 prove as helpful as those published in the past. The aim is to make the 

 bulletin popular and practical. In some departments there is not much 

 change from the last. Our system of buttermaking has undergone more 

 changes than any other branch of dairy work, and there is yet great room 

 for improvement. We hope that the bulletin will prove useful for the 

 man who cares for and milks the cows, and also to the manufacturers of 

 cheese and butter in the factory and on the farm. 



Dairy Farmer. Many dairy farmers grow discouraged during the 

 season of low prices and sell their cows. This is a great mistake. No 

 branch of agriculture is so stable and so remunerative as dairying dur- 

 ing a series of years. A year of low prices is usually followed by one of 

 high prices- The cow is undoubtedly the best paying animal on the farm 

 if she is fed and handled properly. However, in order to make a cow 

 pay it is necessary that her owner shall possess certain qualifications. 

 The most important of all is that he shall have a real liking for the cows, 

 not only because of the money which they earn, but he must like them 

 simplv because they are cows. A person who really likes cows will take 

 pleasure in feeding and looking after them. To him it is not drudgery. 

 This person will always treat cows kindly and considerately. There will 

 always be a bond of sympathy between the owner and the cow. Each 

 will strive to do the best possible for the other. 



This owner of cows must study their habits, likes, and dislikes. He 

 must feed them liberally and make them as comfortable as possible. Un- 

 less he or she is prepared to be a student of cows, success is not prob- 

 able. To the dairy farmer we should say, know your cows individually. 

 This can be best done by weighing the milk from each cow daily, once 

 a week, on two consecutive days each month, or even once a month. 

 Samples for testing should also be taken on the day or days for weighing 

 in order to know the percentage of fat in the milk- This, together with 



1— BUI.L. 143. t-lJ 



