DAIRYING. 61 



17. What are some of the advantages of winter dairying? Are 

 there any disadvantages? 



18. What are the differences between winter and summer prices 

 of dairy products in your locality ? 



19. What is the value of 100 pounds of milk testing 3.5 per cent, 

 fat: First, when sold at retail at 8c and at 5c per quart? 

 Second, when made into butter which sold at 35c per pound, 

 if the cost of making is 2y 2 c and corn is worth 75c per bushel 

 Third, when made into cheese that sells for 20c per pound and 

 the cost of making is l^c per pound. In these calculations it 

 may be assumed that 1 quart of milk weighs 2 pounds, that the 

 skim is 80 per cent, of the whole milk, the yield of cheese 9.5 

 pounds per 100 pounds of milk and the whey is 90 per cent, of 

 the milk. 



20. What is the approximate annual production of milk and of 

 butter fat by the average cow in the United States and what 

 will be the average test of the milk? 



21. What objections may be made to a "churn test" of a cow's 

 butter production? 



22. Give some reasons for weighing and testing the milk of a cow. 



23. Taking as the basis of your calculations the average farm value 

 per cow in the United States and the average butter produc- 

 tion as standards, what would be the price of the butter per 

 pound ? 



24. Assuming that each cow gave milk 360 days in a year, how 

 many pounds of milk and of butter fat were produced per day 

 by the best Ayrshire, Guernsey, Holstein and Jersey cow on 

 record up to January, 1910? 



25. What is the average milk consumption per person per year, 

 and how many persons will the best cow of each of the four 

 breeds mentioned supply with milk for a year? 



26. How do steers and cows compare as producers of human food? 



27. Discuss the question, which is the best dairy breed of cow r s. 



28. Outline a plan for calculating the cost of keeping a cow for 

 one year. Discuss the value of each of the factors that should 

 be taken into consideration in such a calculation. 



30. What is the actual value of the solid and liquid manure pro- 

 duced by a cow in one year and why does this differ so much 

 from the value realized from the manure per cow each year? 



