96 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



taking a sample of each milking and test this composite 

 sample at the end of the week. The weight of the milk 

 for the week multiplied by the per cent, of fat will give the 

 amount of butter fat given during the week, and if she is giving 

 a good flow of milk it will indicate pretty closely what she is 

 worthier the year. 



Considerable experimenting has been done to determine the 

 effect of food upon milk production. The results are often con- 

 flicting. This suggests that the element of individuality must 

 play an important part. From the results obtained, however, it 

 is safe to say that foods rich in albuminoids, as oil meal, for ex- 

 ample, are favorable to milk production and that succulent foods 

 do not necessarily produce thin milk. A change in the kind or 

 amount of food will quite easily affect the quantity of milk given 

 but if a cow is getting a reasonable amount of food it is hardly 

 possible to increase the per cent, of fat or other solids for any 

 length of time by a change of food. 



Dairy cows are quite susceptible to changes of temperature. 

 There seems to be a general tendency for the quantity of milk 

 to decrease and the quality to increase when there is a drop in 

 temperature and when the temperature rises again quantity also 

 rises but the quality decreases. 



While the process of milk secretion is a continuous one it is 

 much more rapid during milking. The mental condition of the 

 cow at milking time undoubtedly influences the amount and 

 quality of the milk more than the kind of food given. This is 

 especially true of a nervous cow. Sudden fright, an unfamiliar 

 milker or surroundings and many other causes affecting the 

 mental condition of the animal, may reduce the flow one half 

 for any one day. Any abuse the cow receives is sure to be paid 

 for by a reduction in yield. If cows are driven from the pasture 

 on a run by a dog or unduly excited in any way there will be a 

 shrinkage in the milk. A cow is a very nervous animal and 

 should be treated gently and kindly at all times. If she is not 

 she will be sure to pay for it. A man who can not teach the 

 cow to have no fear of him will never make a good dairyman. 

 In general rapid milking is conducive to a large flow and 



