^^^ Illinois State Dairymen s Association. 



The Method of Calculation. 



The yield of milk and butter fat for a year is calculated from 

 the monthly records. These again are obtained by multiplying 

 the yield for the day the cow was tested with the number of days 

 in the month. To determine how closely such records would 

 agree with the actual yield, numerous experiments have been 

 made. As a result of these it has been found that the milk yield 

 calculated in this way does not vary on an average more than six 

 pounds, and the butter yield not more than four pounds per hun- 

 dred pounds when compared with the actual yield. 



It will be seen from the records that the average price re- 

 ceived for butter fat varies with the different individuals, 

 although the butter was manufactured in the same creamery. The 

 price received for butter fat seems to be dependent on when the 

 cow w'as fresh. Thus it will be noticed that when a cow came in 

 during the fall months, she gave the largest flow of milk during 

 the winter months, when butter fat brought the highest price, and 

 gave the least milk during the hottest weather, when butter was 

 the cheapest and when the farmer had the least time to care for 

 her properly. Cows that came in during the spring months 

 gave the most milk when butter was cheap and had a tendency to 

 go dry during the cold months. This would indicate the advis- 

 ability of having the cows come fresh in the fall. The price is 

 based on the returns from the creamery. 



The cost of feed is based on the local markets, and varies 

 with the different herds, due undoubtedly to the degree of fore- 

 thought employed in buying at times of the year when feed was 

 cheapest. In figuring the cost of pasture more consideration has 

 been given to the quality of the pasture during the various months 

 than to the value of the land. 



Heifers with first calf have not been charged for feed until 

 after they have calved. 



In determining the total profit, it has been assumed that the 

 calf, the skim milk, and the manure from each cow would pay for 

 the labor in feeding and caring for her. 



The last column, ''Cost to produce one pound butter fat," is 

 an important one. Too little attention has been paid to this part 

 of individual records in the past. It is not enough to produce a 

 large number of pounds of butter fat. It must be produced 

 economically. Profit is what brings success. 



