266 FEEDS AND FEEDING, ABRIDGED 



4. How would you build up a herd of high-producing cows? 



5. Discuss the keeping of records of production and the work of cow testing 

 associations. 



6. What is the common range in composition of milk? 



7. What is the average percentage of total solids and fat in Jersey, Guernsey, 

 Ayrshire, and Holstein milk? 



8. Discuss the influence of individuality, portion of milk drawn, period be- 

 tween milkings, age of cow, advancing lactation, and condition at calving on 

 the composition and yield of milk. 



9. What influence does the feed have: (a) on the richness of milk; (b) on 

 the amount of milk produced? 



10. How do turning to pasture, temperature, weather, exercise, grooming, 

 milking machines, and regularity and kindness affect milk production? 



11. What causes the yellow color of butter fat? 



12. Name seven pasture conditions which should be imitated during the rest 

 of the year. 



13. How much concentrates should be fed to dairy cows: (a) in winter; (b) on 

 pasture? Would you feed the same amount to all the cows in the herd? 



14. Discuss the importance of properly balanced rations, succulent and pala- 

 table feed, shelter and comfort, water, salt, preparation of feed, and frequency 

 and order of feeding. 



15. How should cows be fed and cared for before calving and at calving 

 time? 



16. Find the actual amounts and cost of feed given dairy cows in a good herd 

 in your vicinity and compare with the figures in this chapter. 



