INFLUENCE OF SEASON OF FRESHENING ON DAIRY COWS. 3 
VALUE OF PRODUCTS. 
Table 2, which is derived from a tabulation of the records of the 
61 associations, shows how many times the cows that freshened each 
season ranked first, second, third, and fourth in average yearly price 
received for milk or butterfat produced by the cows that freshened 
within that season. 
Table 2. — Seasons token cows freshened ranked according to average price of 
butterfat or milk. 
Season of freshening. 
Number of times ranked. 
First. 
Second. 
Third. 
Fourth. 
Spring 
12 
36 
39 
12 
11 
14 
18 
20 
14 
9 
5 
26 
27 
3 
Fall 
2 
6 
The figures do not refer to the price received for the product at 
any season of the year, but to the average price received during the 
entire year for the product produced by cows that freshened at a 
certain season. 
There were two associations in which no cows freshened in sum- 
mer. This accounts for the summer ranks adding up to only 62. 
As there were ties for first place in some associations, the total 
number of times the four seasons received first place is greater than 
the number of associations compared. The table shows that in av- 
erage price received for butterfat produced during the year, fall 
freshening ranked first 39 times ; summer, 36 ; winter, 12 ; and spring, 
12. The cows that freshened in the fall may not have freshened at 
the time of year when prices were highest, but they produced most 
of their milk at the time of year when prices were highest. 
MILK AND BUTTERFAT PRODUCTION. 
In milk production the ranks of the four seasons were as shown 
in Table 3 : 
Table 3. 
-Seasons when cows freshened ranked according to average yield of 
milk. 
Season of freshening. 
Number of times ranked. 
First. 
Second. 
Third. 
Fourth. 
10 
29 
18 
13 
4 
23 
24 
24 
19 
7 
14 
20 
29 
Fall 
5 
8 
In average yearly milk production, fall ranked first in 29 associa- 
tions and second in 23 associations. Winter ranked first in 18 associa- 
tions and second in 2i. Summer ranked first in 10 associations and 
