THE DAIRY COW 167 



wa}^ that it will run down the side of the bottle. The acid 

 being heavier than the milk will go to the bottom of the 

 bottle. Next mix this by giving the bottle a rotary motion 

 till the casein is well dissolved. Following this, put the 

 bottle into the tester and turn for four or five minutes. Then 

 add enough hot water to bring the fat well up into the neck 

 of the bottle so that it comes within the graduated part of 

 the neck. After this turn two minutes more and then take the 

 bottle out and read the per cent, of butter fat. This can be 

 done by subtracting the figure beneath the fat column from 

 the figure above. But as a rule a pair of dividers are used. 

 Place one point at the upper and the other point at the lower 

 end of the fat column. Then place one point at zero and note 

 on what figure the other point falls. This gives the reading. 

 To build up a herd, cows should also be selected for con- 

 stitution, size, vigor, capacity, udder, etc. 



DUAL-PURPOSE CATTLE 



Dual-purpose cows are those that give a lot of milk and 

 at the same time when they are slaughtered furnish a lot of 

 beef. All cows give milk and make beef. The dairy cow has 

 been bred to devote the most of her energies to milk-making 

 while the beef cow is busier in making meat. Both of these 

 two types of cows do all the work they are capable of doing. 

 How then is a cow going to do both? Simply by being big 

 enough to do both things at the same time. This is the first 

 and main consideration of a dual-purpose cow. She must 

 also be backed by good milk records. If she is a large cow 

 and is well built from the standpoint of dairy conformation 

 and at the same time carries plenty of meat on her ribs and 

 back she ought to be pretty good for both purposes. But it 

 goes without saying that such a cow cannot do either job as 

 well as either of the two specialized types of cattle. 



The breeds that may be used for this dual-purpose work are 

 the milking shorthorn, red polled, and brown Swiss. The 

 last comes from Switzerland and the other two from England. 

 The brown Swiss are brown and yellowish, the red polls are 

 red and the shorthorns are red, red and white, roan and white. 



