and record the weight on previously prepared ruled paper.* The 

 sum of the amount produced for three days multiplied by lo gives 

 the amount produced for the month. The amount of milk produced 

 in a portion of a month can be estimated by weighing the milk for 

 one or two days and multiplying by the proper number. Continue 

 the weighing for one year, and from year to year if you would know 

 the whole truth. Presen'e yearly summary in permanent record book. 



Balance, Pail, Record Sheet and Sample Bottles. 



The Balance: Any spring balance or scale will do, but the Chatil- 

 lon balance, with the scale graduated into pounds and tenths, and 

 with a movable pointer so that when the empty pail is suspended, 

 the pointer may be made to indicate zero, is to be preferred. 'J'he 

 scales cost $3.00 at any dairy supply house. 



SAMPLING THE MILK. 



JV/ie/i to Sample: Sample the milk of each cow in the second, 

 fourth and seventh month after calving ; any time during the month 

 will do, but the middle is to be preferred. The average of the three 



* Blank forms for keeping comjilete monthly records can lie had at dairy supply houses. 



