DAIRYING. 59 



EXAMINATION 



Note to Student These questions are to be answered inde- 

 pendently. Never consult the text after beginning your exami- 

 nation. Use thin white paper about 6"x9" for the examination. 

 Number the answers the same as the questions, but never repeat 

 the question. Mail answers promptly when completed. 



QUESTIONS ON LESSON I. 



1. How far back in history does the dairy industry extend? 



2. "What two machines had an influence on the early development 

 of dairying! 



3. Show by a calculation the amount of money that may be saved 

 by the Babcock Test in making $1,000 worth of butter. 



4. What was the approximate test of skim milk before and after 

 the invention of the Babcock Test, and what percentage of the 

 total fat in average milk does the saving by this test represent? 



5. Along what lines has dairying progressed during the past 30 

 years, and when did co-operation among farmers begin to pro- 

 duce results? 



6. Why is co-operation among farmers in the United States un- 

 successful ? 



7. Why is cream and butter selling less exhaustive of soil fertility 

 than the selling of milk, cheese or grain crops from the farm? 



8. Which of the constituents of dairy products and of farm crops 

 have the greatest and which ones have the least money value? 



9. Show by a calculation the money value of the fertilizing con- 

 stituents in 3,800 pounds of hay, of corn, of milk, of butter, 

 and of cheese. 



10. How does the annual value of dairy products compare with that 

 of some farm crops? 



11. Why are the exports of dairy products from the United States 

 so small and of what do our imports of dairy products consist? 



12. Why is it profitable for the European farmer to import grain 

 for feeding cows? 



