32 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



is a grand good butter cow," meaning that she gave, 

 either a large quantity of milk, or else that she gave a 

 fair quantity of milk very rich in butter fat. Again, 

 we hear a dairyman say, " My cows are not very good 

 butter cows, but are grand cheese cows," meaning that 

 their milk did not have a large amount of butter fat, 

 but was very rich in casein or cheese matter. 



Let me state right here that a case of this kind does 

 not exist ; wherever you find a cow that gives milk 

 low in butter fat, her milk will also below in casein and 

 other milk solids. I do not mean by this that a sample 

 of milk very low in butter fat will be correspondingly 

 low in other solids, but that milk with fat below the 

 average can not have other solids above the average. 



It is a well-established fact that the solids in milk, 

 other than butter fats, are almost stationary, that is, in 

 100 pounds of milk it is very rare to find less than eight 

 pounds or more than ten pounds of milk sugar, casein 

 and mineral matter, while it is not uncommon to find a 

 cow giving milk with only two and one-half pounds of 

 butter fat and another cow giving milk with eight 

 pounds of butter fat to the 100 pounds of milk. Such 

 being the case, it is of the utmost importance for the 

 dairyman to know how to produce milk high in butter 

 fat, and to show whether feed alone will do this or not 

 is the object of this paper. 



During the past two seasons it has been my privilege 

 to attend dairy conventions in nine different States, 

 also many farmers' institutes, at all of which I tested 

 with a Babcock Milk Test samples of milk brought in 

 by the farmers ; in nearly every case where the test 

 showed a high per cent, of butter fat the first question 

 asked was "What was that cow fed," showing that the 

 almost universal belief is, that butter fat canbe fed into 



