ILLINOIS DAIRYMEN'S ASSOCIATION. 



139 



The Different Methods that May Be Used in Weighing and Sampling. 



There are several ways that records from each cow in the dairy can 

 be obtained. The method used in obtaining the records given in this 

 bulletin was as follows: The farmer, every seventh week, weighed and 

 sampled each cow's milk for fourteen consecutive .milkings. The amounts 

 of milk yielded each day were added and from the per cent of butter fat 

 which the milk contained, was determined the amount of butter fat each 

 cow produced during the week. From these results were estimated the 

 amount of milk and butter fat each cow produced the three weeks before 

 and the three weeks following the test. 



The Dairy Department of the Wisconsin Experiment Station had its 

 patrons weigh and sample one day each week for the whole year. From 

 the different weights and tests the amount of milk and butter fat that 

 each cow produced in the entire year was estimated. 



The testing of the milk each week is too much for the average farmer 

 to do, but taking composite samples of milk of several milkings gives a 

 very good average of the per cent of fat contained in the milk, and can 

 be done by any one if he chooses. Fairly accurate results can be obtained 

 by weighing and sampling the milk every thirteenth week and calculating 

 the results the same way as when the weighing and sampling were done 

 every seventh week. The method of weighing and sampling each cow's 

 milk every seventh week for several consecutive milkings, or three and 

 one-half days, gives very good results. The results can be multiplied by 

 two which would equal the amount of milk and butter fat produced for 

 one week, then estimated the same as if the weighing and sampling were 

 done the entire week. The composite samples that are but three and one- 

 half days old, are in better condition for testing than samples that are a 

 week old. The farmers will take more pains with the work if it does not 

 become tedious to them. 



The accuracy of records obtained by weighing and sampling each 

 cow's milk at regular times during the year is often doubted. As a check 

 a comparison was made between the amount of milk and butter fat sold 

 from two farms to a creamery and the amount of milk and butter fat as 

 determined from weighing and sampling each cow's milk every seventh 

 week for fourteen consecutive milkings during the year. In one case 



