138 



THE CREAMERY PATRON 's HANDBOOK. 



this filled with milk to the cork in order to prevent partial churning of tk v 

 milk by the agitation during transportation. 



THE PURITY OF MILK is entirely within the control of the mflker. 

 If the cows are healthy there is no excuse for dirty, tainted or sour miik. 

 The defects most commonly met with in milk may be avoided b} follow- 

 ing the directions given in this brief outline. 



TESTING COWS. 



THE VALUE OF RECORDS obtained by weighing and testing the milk 

 of each cow once a week for a year has been demonstrated many times. 



CREAMERY PATRON'S COW. 



Gave 6,938 Pounds of Milk in One Year, for Which the Creamery Paid $67.47. The Milk Tested 

 5.2 Per Gent Fat, Making 426 Pounds of Butter. 



Such records have been made for over two hundred cows in some 01 the 

 ninety-five patrons' herds supplying milk to the Wisconsin Dairy School. 

 The farmers weighed the milk of each cow at the two milkings of one day, 

 in some cases every week during a year, and sent small samples of each 

 cow's milk to the creamery to be tested. From these tests and weights 

 the total milk production of each cow was calculated. The results ob- 

 tained showed that many cows were not giving anywhere near enough 



