174 



CANADIAN FARM YEAR BOOK. 



Is ladled Into the moulds. A gallon 

 makes two cheeses. When they 

 shrink from the sides and are com- 

 paratively firm and dry remove the 

 moulds. They are now ready for 

 use. It usually takes two days for 

 them to drain in the moulds. 



No salt is put on these cheeses, al- 

 though some people prefer to 

 sprinkle a little over them. 



The manufacture of these cheeses 

 is well adapted to farm dairying, and 

 they should find ready sale on the 

 market. 



Bondon Cheese. 



cash from the factory. 



Cow testing helps to discover the 

 great difference in persistency of 

 flow. 



Cow testing brings to notice the 

 slightest variation in flow and urges 

 one to seek for the cause of the 

 shrinkage. 



Cow testing helps to increase the 

 total of milk and fat from the same 

 number of cows. 



Cow testing brings in larger re- 

 turns from fewer cows. 



Cow testing helps to build up a 

 profitable herd quickly because 

 heifers can be selected from the best 



This cheese is made from a mix- 

 lure of two-thirds sweet skim-milk 

 and one-third good buttermilk. Mix 

 together and keep at a temperature 

 of about 80° until it thickens, then 

 ladle into a huckaback towel. When 

 well drained, open out and scrape 

 down the curd. Tie up again and re- 

 peat the scraping occasionally until 

 the curd is firm, then slightly salt 

 and press into a bowl, or mould into 

 small balls. A very cheap, highly 

 nutritious food. 



Twenty-Five Reasons. 



Cow testing enables one to find out 

 the poorest cows, those not paying 

 for their feed, so that they may be 

 got rid of. 



In many cases one-quarter of the 

 cows in the herd have been discover- 

 ed to be not worth keeping, in some 

 cases half the herd and even as high 

 as three-quarters have been turned 

 out. 



This means certainty In dairying, 

 no more guess work as to individual 

 performance. 



Cow testing shows that many cows 

 considered only average are really 

 the best In the herd. 



Cow testing points out definitely 

 which cows are the best producers, 

 both in milk and butter fat. 



Cow testing proves that many cows 

 considered the highest In test are 

 really the lowest. 



Cow testing saves good cows from 

 being beefed, they are found to be 

 profitable when actual yield and cost 

 of feed are considered. 



Cow testing shows that many fine 

 looking cows do not bring in much 



Feed Influence. 



Cow testing allows more discrimin- 

 ation in feeding, apportioning the 

 grain according to the yield of fat. 



Cow testing emphasizes the bene- 

 fit of liberality In feeding succulent, 

 digestible foodstuffs. 



Cow testing abundantly proves 

 that It pays handsomely to give 

 dairy cows the best of care and kind 

 treatment; this includes regularity 

 as to milking, early stabling in the 

 fall, protection from cold rains, 

 spraying to protect from flies; and 

 above all, particular attention to 

 cleanliness, light and ventilation In 

 the stable. 



Cow testing demonstrates that 

 many good cows can be kept at a 

 smaller cost of feed. This Is not 

 stinginess, but economy. 



The Dairyman Himself. 



Keeping records makes one more 

 observant of all those Httle details 

 that go to make up success. 



Because cow testing develops this 

 faculty of observation and induces 

 sociations are becoming far better 

 dairymen. 



There is a great stimulus received 

 from comparing notes and results 

 with other members. 



The hired men take more Interest 

 in the cows, consequently they give 

 them better attention and get more 

 milk. 



Neighboring farmers who original- 

 ly scoffed at the idea of cow testing 

 have become impressed with the re- 

 sults obtained by members. 



