CHAPTER XX 



MISCELLANEOUS TOPICS 



ADVANCE IN METHODS 



The process of creaming milk by the use of 

 shallow pans, as followed thirty years ago, lost 

 fully 10 per cent, of the cream. Fully 10 per cent, 

 more was lost by the old dash churn, and went into 

 the swill barrel. Butter made by old-fashioned 

 methods would to-day bring at least 10 per cent, less 

 than that made by modern processes. It takes 

 the same labor to milk a cow to-day that it did one 

 hundred years ago, but from that point on the results 

 of labor-saving appliances are apparent. The labor 

 required to set and skim the milk in small pans, 

 wash -and set the pans for the next milking, ripen 

 the cream, churn it in the old dash churn, work the 

 butter by hand, is twice that required to produce 

 better results by modern methods. 



WEEDING OUT THE DAIRY 



One of the most unpleasant tasks of the stock 

 breeder is picking out the unprofitable cows and dis- 

 posing of them. The scales and the Babcock test 

 are an unfailing measure of merit and should be 

 rigidly applied. Great expectations as to some 

 well-bred heifer are often disappointed. Any cow 

 that at five years of age does not prove at the pail 

 her right to stay in the dairy should be sold for beef 



136 



