FARM DAIRYING 



milk. White milk does not always indicate poor 

 milk, neither is yellow milk necessarily very rich. 

 I have noticed this to be true when testing samples. 

 Grass, bright clover hay, carrots, pumpkins, and 

 yellow corn meal, tend to deepen the color of milk. 



D 



Sugar 



Oaselu Aah 



PROPORTIONS OF THE COMPONENT PARTS OF MILK 

 (after PEARSON) 



The percentage of fat in the milk cannot be sys- 

 tematically and permanently influenced by the food 

 given to the cow. Rich foods may stimulate the 

 production of fat for a short time, but the cow will 

 return to her normal percentage and perhaps — 

 due to forcing — fall below it for a while. At the 

 same time, the percentage of fat in milk is by no 

 means constant. The length of time since freshen- 

 ing, sudden changes in weather, sickness, excite- 

 ment or fright, change of milkers, night's and 



