DAIRYING 13 



Butter fat, Ibs. 



Heifer, ist calving, average above. . . .2.1 



Heifer, 2nd calving, average above 2.5 



Heifer, 3rd calving, average above 2.8 



Older cows, average above 3.0 



Any animal of any age averaging for 3 days above 4.5 per cent fat." 



155. The Guernsey Cattle Club also requires "another test 

 within 15 days" when the figures reported for a cow are above cer- 

 tain prescribed limits. 



156. Each of the Cattle Associations and Clubs which have 

 taken up this line of work has prepared regulations and printed 

 instructions for conducting tests as well as a scale of charges and 

 rules to cover all questions and conditions that may arise. 



157. The following instructions issued by the Guernsey Cattle 

 Club illustrate some of the points covered by the various associa- 

 tions in carrying on this work : 



SPECIAL INSTRUCTIONS TO INSPECTORS 



Identification of Cow. The Supervisor shall satisfy himself that the 

 cow to be tested answers the description as to color markings given when 

 registered, a tracing of which will be furnished by the Secretary of the Club. 



In case the animal does not agree with the description furnished, 

 the Supervisor shall make a diagram of the -color markings of the cow, 

 and attach same to his detailed report of her test. 



Conduct of Test. 1. The Supervisor shall be present at the last 

 regular milking preceding the beginning of the test and shall satisfy him- 

 self that the cow is milked dry at that time. He shall note the hour at 

 which this milking is made, and the final milking on the test must be made 

 at exactly the corresponding hour en the last day of the test. 



" 2 He must be present, at each and every milking during the test and 

 satisfy himself that at the clcse of each milking the pail contains nothing 

 but the milk drawn from the cow in the test. 



3 Under no circumstances shall more than cne cow undergoing test 

 be milked at the same time. The Supervisor must in every case be in 

 position to observe the milker during the whole milking. 



4 Immediately after the milking is done he shall take charge of 

 the pail and contents, weigh the same on scales, the accuracy of which he 

 has tested, and enter the exact weight of milk, at once, on his records. 



5 As soon as the milk has been weighed, it is thoroughly mixed by 



