PRODUCTION, COMPOSITION AND CHARACTERISTICS 9 



cake, malt-sprouts, gluten, distillers' grain, etc., may- 

 be used to advantage in various combinations. 



Contrary to a general impression one cannot feed fat 

 into the milk. A large amount of oil cake or other food 

 rich in fat in the daily ration does not increase the per- 

 centage of butter-fat in the milk. Rather, it depends 

 largely upon the breed and to some extent upon the 

 period of lactation. Provided the food agrees with her 

 digestion and keeps the cow in a good, healthy condi- 



Cows milked with machine 



tion, the composition of the milk is not changed to any 

 appreciable extent by a change in make-up of the food. 



It goes without saying that to produce from 20 to 50 

 lbs. of milk a day the cow must have an abundance of 

 fresh, pure water to drink and she should not have access 

 to stagnant water. 



The Barn must be clean, light and well ventilated and 

 the cows should be milked with clean hands into a clean 

 pail which is covered as far as possible so as to prevent 

 dust from falling into the milk, or with one of the 

 excellent milking machines which are now frequently 

 used in large dairies. The milk is strained and cooled 

 immediately after milking. 



