150 



.Journal of the Department of A(;riculture. 



once a •month, usually in time for the e\ening' milking-. His method 

 of procedure is usually as follows : — 



(1) Weighs and samples the milk from each cow that evening-. 



(2) Makes an estimate of the feed give}! each cow per d;iy. 



(3) Ag-ain weighs and samples ench cow's milk the following 



morning. 



(4) Tests the sami)les of milk v.f eiich cow for percentage of 



butter-fat. 



(5) Computes the total feed consumed for the month by each 



cow. 



(6) Computes the total milk })roduced for the month by each 



cow, using the weights obtained as an average. 



(7) Computes the butter-fat produced for the month ])y each 



cow. using the average test as the test for the montli. 



(8) At the end of the year he computes the profit or loss on each 



cow by estimating the amount for feed consumed, figured 

 at market prices, as against the milk yield and butter-fat 

 produced, calculated at the creamery prices. 



Thus at the end of a cow's lactation ])eriod, the farmer has before 

 him iri a concise form full particulars of the cow's performance, 

 including costs of feeds, cost of producing a gallon of milk and a 

 pound of hutter-fat, profit over cost of feeding, etc. This informa- 

 tion gives the farmer a veiy close ap])roxima1<> idea of the profit or 

 loss on each individual cow in the lierd. 



The Oujects of Keeping Milk 1{e(okj)s 



are principally to find out the annual production of milk and butter- 

 fat of each cow, so that poor and unprofital)le ones may be detected 

 and eliminated from the herd, and the future herd be built up from 

 the progeny of tlie cows wliich give a large yield of milk rich in 

 fat. When a record of the cost of food and attendance for each cow 

 is kept in conjunction with the millr records, the farmer is furnished 

 with the necessary data for comparing cows both in respect of economy 

 in producing chea]) milk and butter-fat and capacity for yielding 

 large quantities. 



The profit which could he made Ironi each cow, by utilizing her 

 milk for any particular purpose, may be calculated by valuing the 

 milk at the price for which it could be sold for that particular purpose, 

 and then subtracting from it the cost of upkeep of the cow. The 

 following records illustrate that the cow which produces the greatest 

 (juantities of milk and butter-fat is not necessaiily the most economical 

 one : — 



Cow A 

 „ 1^ 



Lb. of 



Milk 



Yielded. 



l."...o21 

 J 1 . S4 7 

 1 . 00.". 



Per cent, 

 of B.F. 

 ill Milk. 



2. SI 

 2.92 

 3 . H2 



; Cost of 



Lb. of Fat ' Food find 



Yielded. Attend- 



, ancp. 



Cost of Cost of 



gallon of Producing 

 Milk. 1 lb. Fat. 



428 

 34(5 

 332 



£ s. 

 28 n 

 21 

 IS 18 



d. 



d. 

 4.37 



4.2(; 



4 . .53 



d. 



1 .". . 8 



I I..T 



1 3 . C, 



