130 



Mr. Gurler: Mine are Grade Holsteins. Nearly all 

 of them I raised when we were working for all the 

 milk we could get. 



Question: How does their milk compare in butter 

 fat with Jersey and other cows? 



Mr. Gurler: Last September and October my cows 

 were all fresh, and I was among the very lowest in the 

 percentages of fat that was coming to that creamery. 

 My cows tested down as low as three and two-tenths 

 (3.2). I don t know that there were any fresh dairies 

 in the same condition as mine were, but I have been 

 increasing until my test worked out this week was 3.9. 

 That has been the increase, and I am up now a little 

 above the average of the full number of cows coming 

 to the creamery. 



Question. How has that been brought about? 



Mr. Gurler: That has been brought about mainly 

 by the time that the cows have been milked. There 

 will be no weeding" out of those cows until along about 

 the first of May. That is my time for marking. I 

 find the only way I can unload cows without making a 

 loss is to milk them and feed them heavily and get rid 

 of them soon after they are dry, and we calculate to 

 have them sold in the market along in the month of 

 May or June. 



Mr. Sawyer : Is it necessary for the private dairy, 

 man to test his skim-milk or buttermilk, or anything 

 of that kind ? 



Mr. Gurler : It certainly is necessary and practical. 

 Every dairyman should have one of these testing 

 machines, unless he is where he can get his creamery or 

 somebody else to make the test. Where you are mak- 

 ing your own butter, you want to apply it to your skim- 

 milk and buttermilk, and you will find some surprises 

 when you do. 



