DAIRY FARMING DAIRYIN(i AGROTECHNY. ()79 



butter fat by each cow in the herd for 10 years. During this period the herd 

 lias changed from time to time, so that in all G3 cows have been included. One 

 cow has continued in the herd throughout the whole period, one has been in- 

 cluded for 7 years, and several for 5 and 6 years. The others ranged from this 

 to 1 year. In all IGO complete records have been obtained. These data cover 

 a great variation in breeds, feeding, and handling of the animals, and the in- 

 dividual records show variation in the production of different members of the 

 herd in a given year and also variation from year to year by certain cows. 



From the data snnmiarized the author draws the following deductions : 



"As a rule, short lactation periods result in a high percentage of fat, while 

 long periods give a lower percentage of fat. 



"A large flow of milk is generally associatefl with a low percentage of fat, 

 while a small flow gives a higher test. It was found, however, that the amount 

 of butter fat did not vary as much as the milk flow or the percentage of fat. 



" In most cases heifers with their first calf did not show as high a test as 

 they did at a more niatiu'e age. 



•' The percentage of butter fat did not seem to l)e changed by the food rati(m 

 given. 



" In order to know the value of a dairy herd and its members, it is necessary 

 to keep a milk and butter fat record of each cow from year to year. Such a 

 record will show great variation in the value of the animals and will serve 

 as a guide in building up the herd. 



" The cows varied from year to year in their butter fat production. The good 

 cows were inclined to give large yields year after year, while the poor ones 

 were in nearly all cases low. 



" It was found that, as a rule, the variation in milk flow in individual cows 

 from year to year was due to length of lactation and rest before freshening. 

 A long lactation period favors a larger milk in'oduction ; also, a long period of 

 I'est before freshening brings the same result." 



Cost of butter fat production, A. L. Hakcker {Xrhraska ^ta. Bitl. 101, pp. 

 2S^3S, fif/s. .i). — From the records for the cf»nsumption and yield by individual 

 cows in a herd for 10 years (see above) the data for the years IDOf) and lOOO 

 have been summarized, so as to show the average cost of production of butter 

 fat. 



This was not a test of any special method of feeding or management, but " the 

 foods used were chosen as l)eing desirable for dairy animals and were balanced 

 as to their nutritive parts. The market price of the foods used was considered 

 in choosing the grain mixture, care being taken to make the ration as cheap as 

 jiossible and at the same time palatable and nutritious. The I'oughage was 

 made up of alfalfa and corn, silage during the winter months, with bluegrass 

 Mild white clover pasture during the summer. The corn silage was made 

 from corn cut up while in the early dent stage with at least two-thirds of the 

 stalks bearing ears. The amount of silage given depended upon the capacity 

 of the animal and the amount of grain it received. The grain was given ac- 

 cording to the amount of milk the animal jiroduced aud its capacity to use the 

 feed without laying on flesh." 



In 11)05 the cost of feed ranged from $22.10 to .$41.48, the average cost per 

 cow for a hei-d of 2~> being .$30.;).S. In 1!)00 the herd included 27 cows, 2 of 

 which were given extra heavy grain rations because of unusual productive 

 capacity. Omitting these 2 cows from the average, the range for the remaining 

 25 cows was much the same as in the preceding year and the average was 

 $.'50.08, or 30 cts. more than that of 1905. The average profit per cow was 

 $43.54 iu 1000, as compared with $41.03 for 1905. 



