64 ILLINOIS DAIRYMEN'S ASSOCIATION. 



entirely by the amount of milk she gives and its quality, as deter- 

 mined by the Babcock test, which shows percents of solids not fat. 

 The making of cheese was entirely eliminated and had nothing 

 to do with making of award for cows in this test at St. Louis. 

 As far as possible the cow was judged entirely on her own 

 record. 



Of course this St. Louis demonstration was open to any 

 "breed of cows in the west that cared to enter. One breed was 

 collected entirely a year before the exposition was to open so as 

 to acclimate them to the climate of St. Louis, select the best ones 

 and determine which should be in the final running and take part 

 in the test. This was the case only with one herd. The other 

 three herds that entered were brought to the fair early in the 

 spring. There were four herds in all ; they occupied four dairy 

 barns. In one barn two herds were housed and in two other 

 dairy barns one herd occupied a barn by itself; the fourth barn 

 was used for the cows that were in what was called the " dual pur- 

 pose " cow test. There were three tests conducted at the St. 

 Louis fair — one butter test, another milk test, and the third dual- 

 purpose test. 



In the butter test the award was based entirely on Ihe weight 

 of the milk which the cow gave, and test of the milk, and from 

 this weight and test the weight of butterfat in the cow's milk was 

 calculated. Along with this weight of milk and test of the 

 milk, a careful record was made of every ounce of feed that 

 was given to each cow every day. In the milk test the weight of 

 the feed was taken into consideration, the percent of fat in the 

 milk and the percent of solids not fat as shown by the lactometer 

 reading. In the dual test the weight of milk of each cow was 

 taken into consideration, and that was valued at 40 per cent in 

 making the award, the weight of the milk and its composition. 

 That is, the dairy performance of the cow was valued at 40 per 

 cent of her total performance; the beef points, what was called 

 the beef points of a cow's formation, 35 per cent, and the beef 

 points in her calf 25 per cent, making a total of 100 points. It 

 was hoped to demonstrate which was the best cow for butter, the 



