FOODS ANIMAL PRODUCTION. 



925 



Cost of butter production in winter, T. L. Hackee {Minnesota 

 Sta. Bui. 35, pj). 54-64, Jigs. 5). — In connection with the observations 

 on the herd of 23 cows (p. 928), the cost of producing butter in winter 

 was determined for each cow. The cost of the feed was calculated on 

 the same basis as in the yearly record. Each milking was weighed 

 and tested by the Babcock test and the cows were weighed weekly. 



" It was found impossible to make the trial the same length for each cow for the 

 reason that they were not all at the same time in a condition which would make it 

 fair, so each cow was placed on trial at a time when it was thought she would do 

 herself justice." 



The trial with different cows lasted between 112 and 181 days. The 

 data given include the average live weight of the cows, the dry matter 

 eaten per day per 1,000 lbs. live weight and per pound of butter fat 

 produced, the butter fat produced per day, and the cost of food per 

 pound of butter fat. , These all show very wide variations, the dry 

 matter eaten per 1,000 lbs. live weight varying from 14.60 to 28.24 lbs., 

 the dry matter eaten per pound of butter fat from 18.44 to 31.05 lbs., 

 and the cost of food per pound of butter fat from 10.8 to 17.8 cts. 



"It is evident that some cows produce butter fat much cheaper than others, the 

 variation being so great that under certain conditions one class will produce it at 

 a profit and another at a loss." 



The author concludes that it is not a question of the size or breed of 

 the cow, but rather of conformation; and he divides the herd into 4 

 groups on this basis as follows: (1) Beefy cows, (2) those with less 

 tendency to plumpness, (3) cows spare and angular in form but lacking 

 depth, and (4) cows spare and angular with deep bodies. For each of 

 the cows in these different groups the weight is given, the dry matter 

 eaten per 1,000 lbs. and per pound of butter fat, and the cost of food per 

 pound of butter fat, together with the average for each group. The 

 range of variation and the averages are given in the following table : 



Record of butter production iy groups. 



These figures show a steady increase from group 1 to group 4 in 

 respect to the amount of dry matter eaten per 1,000 lbs. live weight, 

 but a decrease in the dry matter eaten per pound of butter fat pro- 

 duced and in the cost of food per pound of butter fat. 

 17034— No. 10 6 



