EXERCISE 79 

 THE DAIRY HERD RECORD l 



Object. To keep a record of the production of milk 

 and butter fat of a herd of dairy cows. 



Explanation. It is impossible to determine the value of a 

 dairy cow for milk or butter fat production without keeping 

 a record of her products. The products of the dairy cow are 

 usually sold from the farm in one of the following ways : 

 first, as milk, either retail or wholesale ; second, as cream 

 to creameries or to retail trade ; third, as butter sold direct 

 from the farm. In keeping records of the cows the dis- 

 position made of the milk should be considered and the prof- 

 its figured on these terms. When whole milk is sold, the 

 milk record of each cow should be kept. When the milk 

 is separated and the cream sold on the butter-fat basis, a 

 record should be kept of the pounds of butter fat produced 

 by each cow. When the butter is sold direct from the farm, 

 it is equally important to know the record of each cow. 



Equipment. Spring balance scales weighing to one fourth 

 pound. 



Directions. Let each student who can do so keep a rec- 

 ord of the dairy cows on his home farm for one month. 



1 Adapted from O. E. Reed, A Dairy Primer, Chapters in Ele- 

 ments of Agriculture, Kansas State Agricultural College, Man- 

 hattan, Kansas. 



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