14 



AMERICAN DAIRYING. 



TABLE II.— MILK FROM FIRST DAIRY. 



Per cent 

 Cream. 



13 ... . 



15.... 



17 ... . 



16 ... . 



13 ... . 



14 ... . 



17.... 



Per cent 



Fat. 

 ...3.50 

 ...3.60 

 ...3.90 

 ...3.60 

 ...3.10 

 ...4.00 

 ...3.70 



Per cent 

 Cream. 



n .... 

 n .... 



13.... 



17 ... . 



20 ... . 

 17.... 

 19 ... . 



Per cent 

 Fat. 



...4.00 

 ...3.90 

 ...3.30 

 ...3.80 

 ...4.00 

 ...3.70 

 . . .4.50 



TABLE III.— MILK FROM SECOND DAIRY 



Per cent 

 Cream, 



21 



23 



18 



19 



14 



Per cent 



Fat. 

 ...3.50 

 ...3.30 

 ...3.30 

 . . .3.50 

 ...3.40 



Unimproved opportunities. — Why mors 

 dairymen do not improve this opportunity to 

 help themselves I am at a loss to understand. 

 No manufacturer could withstand the compe- 

 tition he has to contend with if he left unim- 

 proved opportunities like many dairymen are 

 leaving in not testing and, knowing what their 

 individual cows are doing for them. With the 

 Babcock test it is a very simple matter to tell 

 what each cow is doing at any time, and there 

 is now no excuse for a dairyman's not know- 

 ing just where each individual cow stands. 



In the estimate we have made we find that 

 it requires 190 lbs. of butter and the skim-milk 

 to pay for feed, labor and interest. This being 

 a fact we must have cows that will make at 



