244 THE CREAMERY PATRON'S HANDBOOK. 



been restrained. Thus the less essential parts of the dairy cow have been 

 depleted or have "paid tribute" to the parts which are more essential to 

 the purpose for which she was bred. This has resulted in developing a 

 cow with a fine, slender head and neck; light fore quarters with but little 

 flesh; rear quarters thin, incurved at the rear and sides, showing but little 

 flesh; sharp withers; spare crops; and a generally thin, bony, angular body, 

 devoid of all unnecessary flesh. 



The writer is aware that this idea of the type of the "special purpose" 

 cow is opposed by advocates of the "general purpose" cow, as well as by 

 numerous breeders, owners and experimenters. Correct conclusions as to 

 the exact type of cow best adapted for large dairy performance can only be 

 drawn after studying the records of many cows, from the economic standpoint, 

 and for full lactation periods. Even then there may be exceptions to the 

 general conclusions arrived at. But the dairyman is seeking for the cow 

 most profitable for his own particular purpose, and will usually be guided 

 by the general law of averages. 



AVERAGE PRODUCTION OF BUTTER PER COW. 



In order to get some idea of the actual average production in Connecticut 

 the writer, during the summer of 1899, made a canvass of a large number 

 of herds whose owners patronized one of the large creameries in this state. 

 From data collected in this canvass an average production of butter per 

 cow was estimated, and is tabulated below. The amounts stated here are 

 based upon the quantities of actual butter-fat delivered to the creamery, 

 together with the careful estimates of the quantities of milk, cream and 

 butter used by the different families on the farms where the herds were 

 kept, as well as the amounts of milk used in raising or fattening calves on 

 the farm. 



Average annual production of butter per cow by the herds of the patrons of one 

 Connecticut creamery. 



1 herd comprising 10 cows averaged 300 or more pounds 



8 " " 58 " " 250 to 300 



16 " " 133 " " 200 to 250 



14 " 89 " 150 to 200 



8 " 102 " less than 150 " 



47 herds " 392 " " 199 



The results of this canvass show that only one herd averaged more 

 than 300 pounds of butter per cow per year, and only eight herds averaged 

 from 250 to 300 pounds. The actual butter production per cow per year 

 in the whole 47 herds of 392 cows averaged 199 pounds. From the best 

 data available it appears that the average conditions in New England require 

 that, a cow shall produce not less than 250 pounds of butter per annum 



