FARM MANAGEMENT 343 



The COW also had a calf which is worth something; and, 

 had the butter-fat been sold to the creamery instead of 

 shipping the whole milk, about 5,000 lbs. of skimmed milk 

 would have been available for feed; which is worth, at 15c. 

 per hundred pounds, $7.50. 



We hope some of our readers will begin at once to weigh 

 the milk produced and feed consumed by some or all of 

 their cows. Also, keep a record of the amount of time 

 spent in caring for them. It is very interesting to foot up 

 such accounts each month and to know whether one is 

 making or losing by keeping stock. 

 Questions: 



1. What do you understand by the terms Inventory, Deprecia- 

 tion, and Profit? 



2. How can you determine the number of hours of labor required 

 to care for a cow a year? 



3. What advantages are there in keeping cows besides the profit 

 shown in an account similar to the one given above? 



Arithmetic: 



1. If a cow gives 18 lbs. of milk per day, how much will she give 

 in 300 days? How much butter-fat does she give each day, if her 

 milk tests 4% fat? How much butter-fat will she give in 300 days? 

 How much is the butter-fat worth at 30c. per pound? 



2. If a cow is fed each day 4 lbs. of corn worth 56c. per bushel 

 (56) lbs.), 2 lbs. of bran worth $25 per ton, 12 lbs. clover hay worth 

 $5 per ton, and 10 lbs. of fodder corn worth $4 per ton, how much does 

 it cost to keep her one day? To keep her 200 days? 



3. How much does it cost to pasture a cow 165 days at $1 per 

 month? 



MARKETING DAIRY PRODUCTS 



Item of Expense. — Getting dairy products to market is 

 an item often overlooked in considering the cost of produc- 

 tion and the profits in dairying. This item is much larger 

 than one would believe at first thought. It is, however, 

 a necessary item of expense, but often a little consideration 

 and planning will greatly reduce the cost and add a corres- 

 ponding amount to the profits. 



Making Butter on the Farm. — A few cUng to the old 

 method of making butter on the farm, and there are prob- 

 ably places whereit may be necessary to do so; but, where it can 

 be avoided and the cream or milk sold at a reasonable price, 

 it is preferable to sell it. In churning by hand, more of 

 the butter-fat is lost than when cream is churned in a large 



