DAIRY FARMING DAIRYING. 629 



The cost of food is based on the following prices : Alfalfa hay at 83.75, 

 mixed hay at 80.7;"), green fodder (principally alfalfa) 8 1.25, wheat 812.60, 

 barley 8l~>, and bran 8D per ton, and pastnrage 81 per mouth i)er head. 



"The yearly records of the cows are not phenomeniil, but they present a very fair 

 average, considering the condition of the cows when they came on the farm. The 

 yearly uiilk record ranged from 3,917 lbs. to 7,156 lbs., and averaged 5,655 lbs. The 

 butter fat produced ranged from 147 lbs. to 313.4 lbs., and averaged 230.27 lbs. 

 The butter, which may be calculated by adding one-sixth to the butter fat, ranged 

 from 171.6 to 365.6 lbs. and averaged 26"^. 7 lbs. per cow. In butter production 11 

 of the 14 cows gave over 200 lbs. of butter a year; 9 of these cows gave over 250 lbs. 

 in a year; of the 9, 5 gave over 300 lbs. and 2 of the 5 gave over 350 lbs. of butter 

 in the year. 



"Of the conunon cows, 4 gave over 300 lbs. of butter in a year. One gave over 

 350 lbs., but it is to be noted that she was milked for 365 days. She carried a calf, 

 however, for the last 6 mouths of the year. . . . 



"With good cows the people of Utah can produce dairj" products cheaper than 

 they can be produced in many of the great districts of the East. . . . 



"Even at 15 cts. a pound for butter fat some of the cows gave a very fair net 

 return. . . . 



"At the present prices of dairy products as compared with the price of grains and 

 fodders, one dollar's worth of feed fed to a good herd of cows will return two dol- 

 lars' worth of milk, butter, or cheese." 



In buying the cows they were tested as to yield and fat content of 

 milk. This was not found to give very reliable information as to the 

 value of the cow for dairy purposes, as there were wide differences in 

 the way in which the cows behaved during the year, some of them 

 showing a tendency to decrease rapidly early in the stage of lactation. 



"Tests in connection with the weights of the milk morning aud evening, taken for 

 the sixth month after the cow comes in, seem iu the majority of cases to indicate not 

 only the probable value of a cow, but her relative value as compared with the other 

 cows of the herd." 



Some points from feeding milch cows, P. Collter {New Yorfc 

 State Sta. Rpt. 1894, pp. 122-12i). — This is a discussion of some of the 

 data obtained in 14 feeding experiments with cows, described in detail 

 ill Bulletin 80 of the station (E. S. E., 7, p. 57). Certain data from 

 these experiments are tabulated, showing the food constituents con- 

 sumed and the milk constituents produced. 



"The average numljer of pounds of food digested daily was 13.71, and the average 

 number of pounds of milk constituents (fat, casein, aud sugar) produced daily 

 amounted to 3.60 lbs. aud, therefore, there was required 3.76 lbs. of digested food 

 for each pound of milk solids produced; also, for the production of 1 lb. of fat in 

 milk there was an average expenditure of 16 lbs. of digestible food. 



"In the expeiuliture of energy over and above that needed in the production of 

 milk, there was a daily average suflflcient to raise the temperature of the entire cow 

 80^= F., or raise 407.4 lbs. of w-ater from 32 to 212° F. 



"As an average of all the experiments, it .appears that the fat produced in the milk 

 was 11.9 per cent in excess of the fat digested iu the food; that the casein produced 

 in the milk was but 3S.5 per cent of the protein digested in the food, while the non- 

 nitrogenous matter digested in the food was 5.45 times greater than that produced 

 in the milk. 



12094—^0. 7 7 



