DAIRY FARMIlSrC 



-DAIRYING. 



71 



wfis usually credited only with the value of her whole milk and butter or milk 

 fat, while the value of her skim milk, calf, manure, and final value as beef were 

 not entered to her credit as these items are commonly balanced by labor, hous- 

 ing, interest, insurance, and depreciation. 



The following statement summarizes the various features detailed in the 

 tables, showing in each case the average total results for all the canvasses, also, 

 the differences in favor of the more progressive dairymen. 



Dairy herd records, 1899-1908. 



Advantages to the breeder in testing his pure-bred cows for the register 

 of merit, Coka J. Hill {Calif ornia St a. Circ. 88, pp. 2). — A brief statement of 

 the value of making official records of individual cows. 



Detecting dairy losses, L. M. Davis (California Sta. Circ. 95, pp. 2). — The 

 use of milk scales and the Babcock tester is advocated. 



Increasing dairy profits, H. E. Van Norman (Calif ornia Sta. Circ. 97, p. 

 1). — The means suggested are better cows and impi'oved methods of feeding. 



Care of milk and cream on the farm, J. H. Frandsen (Nebraska Sta. Bui. 

 133, pp. 3-12, figs. 5). — This contains information on the care of milk and cream, 

 cleansing dairy utensils, and other matters relating to the production of milk 

 and cream. 



The dairyman's relation to quality, L. M. Davis (California Sta. Circ. 9.'f, 

 pp. 2). — The necessity for cleanliness in the production and handling of milk 

 and milk products is pointed out. 



Factors influencing the change in flavor in storage butter, L. A. Rogers 

 ET AL. (U. S. Dept. Agr., Bur. Anim. Indus. Bui. 162, pp. 69, fig. 1). — This bulle- 

 tin reports a study of some of tbe factors which affect the flavor of storage 

 butter. There is also a brief review of previous work on this topic. 

 95099°— No. 1—13 6 



