CATTLE THE DAIRY. 835 



will pay the dairyman to be at considerable pains to test his cows. 

 The points of a desirable dairy cow are, that she should give a 

 good quantity of milk, that it be of good quality, that she continue 

 in milk for a long period, that she milk easy, and is of a quiet, 

 gentle, disposition. In ascertaining the quantity of milk it is 

 necessary to keep a record of the product of each cow, and the eas- 

 iest way is to have a platform-scale in the stable, and weigh the 

 milk. Then there should be a large sheet of paper and a pencil se- 

 jured by a string, so as to put down at each milking the amount of 

 milk from each cow. Such a record could be kept with very little 

 trouble, and would furnish valuable data in determining the value 

 of any particular cow. By a glance at it you could see which 

 cows were shrinking most in their milk. If any change is made 

 in quantity or quality of feed, the record would be of value in 

 determining the effect of such change. The sheet of paper used 

 for the records should have as many horizontal lines as there are 

 cows, and perpendicular lines to last a month. The cows can be 

 designated by number or by name. I would never record frac- 

 tions of a pound, but if the fraction was less than eight ounces 

 make no account of it, but if more than eight ounces 

 call it a full pound. This would give a fair average, 

 and make it easier to keep the record and strike the 

 averages. 



The next matter to test is the quality of the milk, 

 and for this purpose a test or percentage glass will be 

 needed. This is a glass tube, or cup, with a gradu- 

 ated scale marked on it, each mark representing one 

 hundredth of its depth, or one per cent. The glass 

 is nine inches deep and two in diameter, and has a 

 broad, flat base like an ordinary goblet, so as to pre- 

 vent its tipping over easily. In using it, fill care- 

 fully, so that there shall be no foam on the milk, 

 and see that the milk conies exactly to the top mark 

 of the scale. It should be allowed to stand thirty- 

 six hours. The per cent of cream will often appear greater at 

 the end of twelve or twenty-four hours than at the longer 

 period, for the cream condenses somewhat by standing. One of 



