14 PROFITABLE DAIRYING 



food to each 1,000 pounds of the animal's weight is 

 allowed. In this case the feeder must use his 

 judgment about the productive capacity of the 

 animal, and if he has no judgment he has no business 

 to be a dairyman." 



MANAGEMENT OF THE MILK 



" I should think from this system you would get a 

 very uniform flow of milk the year round. Where 

 do you find a market for your product, and at what 

 price is it sold ? " 



" The amount of milk produced by my herd dur- 

 ing the winter and summer varies only slightly. In 

 fact, my milk tests about 5.80 the year round. It is 

 not tested by me, but by the parties who get it. This 

 is considered very good milk, and I use every pre- 

 caution to keep it in the very best possible sanitary 

 condition. All the supply goes to a State Institu- 

 tion a short distance away, for which I receive 

 six and one-half cents per quart. I insist on handling 

 the cans and having the care of the refrigerator 

 where my milk is kept at the home. I deliver once 

 a day in cans. It is cooled carefully immediately 

 after milking by stirring it to free it from the animal 

 gases. It is then placed in a cooling tank, where it 

 remains until the second milking. It is then de- 

 livered at the home in cans. The temperature is 

 kept uniform in a refrigerator, kept scrupulously 

 clean, according to my directions. When the milk 

 is placed in the refrigerator by my man, the door 

 is locked and the key turned over to the superintend- 

 ent in charge. Thus my care of the product is 

 ended. The authorities who have tested this milk 



