FEEDING. 163 



In the case of lolena Fairmount, she was started on the 12th, consumed the 

 same amount of feed and gave 2.44 Ibs. butter fats, or 2.93 Ibs. butter at a value 

 of 1.0255 ; deducting feed, .4428 cents, cost of making butter 5 cents, leaves 

 .5327 cents net profit. You will also note that feed was counted at top notch 

 prices and could have been procured for less money. 



Now for comparison with one of the largest Holstein yields: DeKol 2d, 

 who made 6 Ibs. Q\ oz. in a day and 33 Ibs. 6 oz. in seven days. She ate 18 Ibs. 

 of hominy chop, 1\ Ibs. of wheat bran and 3 Ibs. of cotton seed meal, or a total 

 of 29 Ibs. Her weight is 1,500 Ibs. 



She yielded an average of 60 Ibs. | oz. per day, from which was made 33 Ibs. 

 6 oz. of butter in seven days, or 6^ oz. of feed to an ounce of butter. 



The little 900 Ib. Jersey ate 22 qts. of much richer food than did the 1,500 

 Ib. Holstein ; the Jersey consumed 34.87 Ibs. and the Holstein, weighing 600 

 Ibs. more, consumed 29 Ibs. or 5.87 Ibs. less and made 4 Ibs. 6 oz. more of butter. 



DeKol's age is four years and nine months, while Cromwell Maid is five 

 years and three months old. 



This shows that the Jersey consumed far more in proportion to her yield 

 than did the Holstein, and we believe she will every day in the week. 



CHAPTER XX. 



FEEDING. 



The profit of the dairy, says Henry Stewart, depends in the greatest measure 

 upon the best use of the materials consumed in the business. A cow is, to a 

 large extent, a machine for the conversion of food into milk. This is her office, 

 for which she has been trained by many years of domestication, feeding, selec- 

 tion and breeding ; and it is the business of the dairyman to provide himself 

 with the best cows for the purpose he can get, and until he has the best he must 

 be continually weeding out his herd and replenishing it by breeding or purchase 

 until he is satisfied on this score. This is an easy thing to do; observation and 

 the use of weights or measures only are needed for this. But the feeding 

 depends upon knowledge to be obtained by long continued and exact experi- 

 ment, and by chemical analyses of the substances used, and this knowledge is 

 beyond the ability of the dairyman to gather for himself. To investigate, 

 experiment and report upon these matters is the work of the chemist, the scien- 

 tific dairy expert, and those writers who are able to comprehend through scien- 

 tific knowledge and practical experience, the exact value and the bearings upon 

 the conduct of the dairy, of the knowledge thus gained. In fact "Science with 

 Practice" is the motto of the dairyman and basis on which he must work to reap 

 the full profits of his business. 



The materials for the use of the dairyman are abundant, but differ not only 

 in specific character but also in quality, depending upon the methods of grow- 

 ing, preparing, storing and using them. There are some food substances that 

 may be cast aside as being so inferior in quality as to be unworthy of consider- 

 ation along with the large variety which are of the most value, and we propose 

 here to refer only to these latter, which we know from actual use are the most 

 profitable for the production of milk, not for cream or butter, but for milk of 

 good quality for sale, this being the subject at present under consideration. 



Milk is now sold under a certain absolute standard of quality, viz., 88 per 

 cent of water and 12 per cent of solid matter, consisting of caseine, sugar, salts 

 and fat, the latter not falling below 3 per cent. Milk of this quality will con- 

 tain on the average the following proportions, viz.: 



Per Cent. Per Cent. 



Water, 88.00 Salts 75 



Caseine, 3 75 Fat 3.00 



Sugar, 4.50 



Total, 100.00 



Such milk is by no means of the best quality, for the average of well selected 

 dairy cows, fed in the best manner, will give 87 per cent of water and 13 

 per cent of solids, of which the caseine will amount to 44- per cent. It is the 

 larger quantity of caseine and sugar upon which the apparent good quality of 



