DAIRYING. 49 



6. A lead pencil. 



7. A Babcock milk tester. 



128. A general plan on which the work may be arranged will be 

 understood from the following directions: 



1. Give each cow a permanent name or number. 



2. Provide a place for using the scales at milking time. 



3. Select a milk weighing pail, or bucket. 



4. Record the weight of this empty pail, or provide some sure 

 way of deducting its weight from each lot of milk. 



5. After milking a cow dry, pour all her milk into the weigh- 

 ing pail. 



6. Record the weight of this milk in the proper place in the 

 book. 



7. Pour milk from weighing pail into milking bucket and 

 immediately dip a sample from it into a bottle having 'the 

 number of this cow. 



8. The sample from the first milking should only fill the bottle 

 one-half full. 



9. At the next milking, repeat the weighing and sampling and 

 pour the second sample into the same bottle that w T as pre- 

 viously half filled. 



10. Each sample bottle should contain a mixture of milk from 

 two consecutive milkings of one cow. 



11. Cork the sample bottles to prevent evaporation. 



12. Weigh and sample the milk of each cow once, twice and 

 four times per month. 



13. Note time of each milking. 



14. Record the date each cow calves. 



15. State how many days each calf w r as fed its mother's milk. 



16. Record how you disposed of each calf. 



17. Weekly statement of cow's feed, including the weight, 

 price of grain, if any, with the amount and kind of hay, 

 cornstalks or other coarse fodder. 



18. Health of cows. 



19. Note change of any milkers. 



20. Record date when cow was dry. 



129. A farmer with twelve cows has estimated that fifteen min- 

 utes' extra time was required to weigh, sample and record the milk 



