358 AGRICULTURE 



6. Place the bottles in the machine, and whirl five minutes. 



7. Add hot water to each bottle until filled to bottom of 

 neck, and whirl one minute. 



8. Add more hot water to bring the top of the fat nearly 

 to the top of the marks on the neck of the bottle, and whirl 

 one minute. 



9. Read the per cent, of fat in the neck of the bottle; this 

 indicates the quality of the milk. 



10. Empty the test bottles and wash. 



The percentage of butter-fat ought to be not less than 

 three and five-tenths, and should range up to five or occa- 

 sionally even six in the milk of the better cows. 



5. Dairy Breeds 



Dairymen are not agreed as to the type of cow that is 

 most profitable. Some prefer what they call a "general- 

 purpose cow," combining as far as possible the qualities of 

 both dairy and beef breeds. Such animals are usually of 

 large frame, take on flesh readily, and so are easily con- 

 verted into beef when this is more profitable than milking. 

 Other dairymen select the pure dairy breeds, preferring to 

 get their profit out of the milk produced, rather than from 

 the beef. Which is the better plan will depend on local 

 conditions and demands. 



Choosing the dairy breed. It is impossible to select 

 any one breed of dairy cattle as the best under all condi- 

 tions. Some are noted for producing large quantities of 

 milk, and others for producing milk rich in butter-fat. Some 

 do best when allowed a wide range for foraging, and others 

 when they are kept close and fed high. Some give a large 

 flow of milk for a short season, and others a smaller flow 

 for a longer time. The dairyman should decide what par- 

 ticular qualities are best adapted to his needs, and then 

 select the breed that will meet these needs. 



