106 MAINK STATE COLLEGE 



TESTS OF SEVERAL BREEDS OF DAIRY COWS.— A 

 STUDY OF DAIRY PRODUCTS. 



In the spring of 1888 it was decided by those in control of this 

 Experiment Station to undertake tests of different breeds of dairy 

 cows. At that time the Director of this station addressed letters 

 to quite a number of other stations suggesting co-operatioo in this 

 line of work, as it seemed to him that in this way reliable busi- 

 ness figures could be reached most quickly and satisfactorily. 

 Although several stations were considering the matter of making 

 such a test, there seemed to be quite a divergence of opinion, not 

 only as to the practicability of such a scheme but also as to the 

 methods to be adopted. Certainly no general desire was expressed 

 to enter into this work in accordance with some uniform plan. 

 Several stations are making these tests, however, and we may 

 expect essentially the, same class of facts to be brought out. 



The first question to be considered was. Shall the test be made 

 with a large or a small number of animals of each breed? It 

 was decided to use two cows only of each kind, on the ground that 

 two well selected typical animals should clearly show the prominent 

 characteristics of the breed which they represent, and besides it 

 was not possible to make a comprehensive study of the milk, 

 butter and waste products of each cow, if any larger number of 

 animals was used. The relation of milk, cream and butter, the 

 waste of fat in the skimmed milk and butter milk, the effects of 

 food, period of lactation and season upon the composition and 

 other qualities of the milk, the reliability of the work of the 

 chemist as a test of a cow's butter capacity, and the determination 

 of what may properly constitute a butter standard, are points of 

 supreme importance both in a study of breeds and in general 

 dairy management, and the chemical and dairy work which they 

 involve preclude the use of more than two or three animals of 

 each breed. 



The points studied which are more directly business considera- 

 tions, are the following : 



(1.) The cost of food. 



(2.) The yield of milk, milk solids, fat, cream and butter, 

 and the relations in quantity which these sustain. 



(3.) The cost of milk, milk solids, fat, cream and butter, the 

 food alone considered. 



