DAIRYING IN PORTO RICO. 15 
much richer in fat than that which was first obtained. Careless 
milking will reduce the quantity and lower the quality of the milk 
of the best cow. 
Milk being a perishable product deteriorates rapidly unless it is 
carefully protected from contamination from the time it is drawn 
from the cow to that of its use b} T the consumer. As soon as it is 
drawn the milk should be strained through a sterilized cloth to re- 
move hairs, dust, and the like. It should then be placed in a clean 
pail having a lid that can be fastened down securely. The milk 
should be kept in a cool place and where it will not develop odors. 
Proprietary and chemical preservatives are harmful and should 
never be used. When milk is cooled immediatelv after being drawn 
its keeping quality is much improved. In the Tropics cooling is 
difficult unless ice can be obtained. There are several cooling de- 
vices to be had, and when the milk is held for a few hours and ice 
can be obtained at a reasonable cost it will pay to employ them. 
Milk that is left over at the end of the day should be put through a 
separator so that the fat can be drawn off for butter-making, and 
the skimmed milk fed to the calves. By means of a separator the 
dairyman can handle milk quickly, churning it into butter before it 
has a chance to spoil. At the station, milk has been made into 
sweet-cream butter that kept for some time. Practically all the but- 
ter used in Porto Rico is imported, and sweet-cream butter should 
find a ready market in all sections of the island. 
Cheese can be made on the farms without expensive equipment. 
Some cheese is now made in Porto Pico and sells at good prices 
on the local market. The method of making cheese should be im- 
proved, however, to benefit the industry and increase the quality 
of the product. 
At the present time milk is perhaps the most profitable form in 
which to market dairy products. To avoid loss, however, dairjmien 
should be prepared to convert surplus milk into butter or cheese. 
Milk is usually sold in Porto Pico as soon as possible after it is 
drawn. 
DAIRY YIELDS IN PORTO RICO. 
The output of milk of the native cow is low. The poor flow of 
milk is attributed to two facts: (1) Failure to improve the cattle by 
selection of animals possessing good dairy characteristics; and (2) 
failure to handle and manage the cattle in a manner conducive to 
increased dairy production. 
The experiment station recently made a study, covering eight 
months, to determine the approximate milk yield of native cows, 
together with the cost of the product, and the profits accruing after 
the cost of handling was deducted. The figures were obtained by 
