140 THE DAFRYMAI^'S MANUAL. 



it, and a ring of zinc plate around the bottom to prevent 

 wearing, will weigh three pounds, or can be made to do 

 so by the addition of some solder. Then it is quite a 

 simple matter to get the exact weight of tlie milk of 

 each cow everyday. And it is best to do this constantly 

 •lis a rule, for it will be very useful in discovering any- 

 tliing tiiiit may have gone wrong with a cow, and gives 

 an mimediate opportunity of rectifying it. The weights 

 of the milk are set down in this way, a separate pad 

 being hung behind each cow and having its name written 

 upon it. In our experience the yields of milk given by 

 the cows, when regularly fed and systematically managed, 

 differ so little from day to day, even in unusual changes 

 of weather, that each pad easily distinguishes the partic- 

 ular cow to which it belongs. The weights are. taken to 

 half pounds, which is near enough for all purposes. 



At stated times, say on a special day in the week, a 

 portion of the cow's milk is dipped up from the pail into 

 a cream gauge and left to stand for the cream to rise. 

 The cream gauges are ranged in a frame made like a 

 narrow box having no sides and a handle upon the top 

 to carry it by. The gauges are set in this box so that 

 they can be carried easily to the milk-house when they 

 are filled, and each cow's name is written over the place 

 in the frame where the gauge is set. The proportion of 

 cream is then seen under precisely the same circum- 

 stances, and, of course, is an accurate test of the relative 

 cream value of each cow's milk. 



The butter test is made in a small churn, that used in 

 our dairy being the smallest sized Blanchard churn, 

 easily making as little as a pound of butter at one time. 

 The particular cow's milk is kept separate and set by 

 itself, and the cream is skimmed precisely the same as 

 from the other milk, and is kept the same as the other 

 cream, except that more milk is mixed with it to help in 

 the churning. The churning is done under the Same 



