348 
THE RURAL NEW-YORKER 
April 11, 
OFFICIAL TESTS OF H0LSTEIN-FRIES1AN 
COWS. 
Official records of Holstein cows are 
usually made for seven consecutive days, 
although they are often made for 30 
consecutive days, and may be made for 
other numbers of consecutive days. In 
order to be entitled to advanced regis¬ 
tration, a Holstein cow must produce a 
certain amount of butter fat in seven 
days, the amount required varying with 
the age of the cow. A heifer two years 
old or under must make 7.2 pounds of 
fat, which is equivalent to nine pounds 
of 80 per cent butter; while a full aged 
cow (five years old or over) must make 
12 pounds of fat, which is equal to 15 
pounds of 80 per cent butter. The 
amount required for cows in classes be¬ 
tween the ages of two years and five 
years varies between the two extremes. 
All such records “shall be made under 
the supervision of an officer or assistant 
of an agricultural college or experiment 
station, or by some person whose integ¬ 
rity and ability is vouched for by the 
director, professor of dairy husbandry 
or of animal industry, or by such other 
officer of that institution, as shall be 
placed in charge of tests of dairy cows.” 
In New York State all supervisors of 
tests are under the direction of Prof. 
H. H. Wing, of Cornell University, and 
all, or nearly all, are men who have 
completed courses in the Agricultural 
College of that institution. “At least 
four days sfiall elapse, after a cow drops 
her calf, before an official test shall be¬ 
gin. The calendar day on which the 
calf is dropped may be counted as the 
first day. and the record may be begun 
on the morning of the fifth day follow¬ 
ing. Before the test is started the cow 
shall be registered in the Herd Book 
of the Holstein-Friesian Association of 
America, or proper application for such 
registry shall have been made. If regis¬ 
tered, the supervisor of the test shall 
satisfy himself that the cow answers the 
description as to color markings given in 
the certificate of registry, or diagrams 
of color markings placed thereon. If 
the color markings of the animal do not 
agree with those on the certificate, or 
with the description thereon, or for any 
reason the certificate of registry is not 
at hand for comparison, the supervisor 
shall make diagrams of the color mark¬ 
ings of the cow, and shall attach the 
same to his detailed report of her test 
sent to the Superintendent of Advanced 
Registry.” 
The supervisor sees the cow milked 
dry at the commencement of a test, 
makes a note of the time at which he 
pronounced her dry, and is present 
thereafter at each milking until the 
record is completed; and the final milk¬ 
ing of the test must not extend beyond 
the, same time of day as that at which 
the cow was pronounced dry. No su¬ 
pervisor is required to have charge of 
more than six cows in test at one time. 
Nearly all breeders now milk their test 
cows four times a day, at equal intervals 
of six hours, and no more cows than 
one undergoing test can be milked at the 
same time; so the supervisor, if running 
a full quota of cows, is in the stable 
from four to six hours a day—depend¬ 
ing upon the character of the cows and 
the skill of the milker. The supervisor 
weighs the milk from each cow at each 
milking, stirs it thoroughly by pouring 
from one pail into another, to be sure 
that the fat globules are evenly dis¬ 
tributed throughout the whole mess, 
then takes a small sample for testing 
with the Babcock machine. The tests 
are all made in duplicate, as a safe¬ 
guard against error; i. e. two test bot¬ 
tles of milk are taken from each sample. 
If the test is carefuly made, these two 
readings nearly always agree exactly, 
but if they should vary one-tenth of one 
per cent, the average of the two is 
taken. For instance, if one bottle reads 
3.4 and the other 3.5 the test is regis¬ 
tered as 3.45. Supervisors are further 
required to make up a composite sample 
for each cow tested. This done by 
taking one cubic centimetre of milk for 
every pound given at each milking. The 
composite is preserved until the test is 
completed, when a sample is taken there¬ 
from and sent to headquarters (Cor¬ 
nell Agricultural College in this State) 
as a check upon the work of the super¬ 
visor. The supervisor then makes a de¬ 
tailed report of the test over his signa¬ 
ture and affidavit, in which the weight 
of milk, test, and amount of butter fat 
are recorded for each milking, and 
footed up for each day. The owner, 
milker and feeder of the cow must, each 
and all, attach their signature and affi¬ 
davit to the report, to the effect that all 
rules of the Holstein-Friesian Associa¬ 
tion, covering the test of the cow in 
question, have been complied with, and 
all information given concerning her is 
correct. This report is then sent to the 
officer in charge of the work, at the 
agricultural college or experiment sta¬ 
tion. who vouches for its correctness 
and sends it on to the Superintendent of 
Advanced Registry, within 30 days after 
the completion of the test. 
“Immediately after the completion of 
any test, the owner or supervisor shall 
report to the Superintendent of Ad¬ 
vanced Registry the name and Herd 
Book number of the cow, the date of 
last calving, age of the cow at that time, 
and the amount of milk and butter fat 
of the record. Upon receipt of this pre¬ 
liminary report, if the superintendent 
decides that it is important to have a 
further test made” (as when a cow 
is making an unusually high record), 
“he is authorized to provide for a re¬ 
test of such length of time as he may 
deem advisable, and to see that the 
same is properly conducted; notifying 
the owner that the cow is to be so 
tested.” Another supervisor is sent to 
the scene of action, when he, together 
with the supervisor who has made the 
previous test, watch the cow contin¬ 
uously for 24 hours, or more if they 
deem it advisable, weighing, sampling 
and testing the milk as before. If this 
re-test compares favorably with the 
original test, the record of the cow is 
established beyond any reasonable doubt. 
It will be seen that the safeguards 
thrown about these official tests are 
manifold. In the first place trustworthy 
and efficient men are employed. These 
supervisors must be present at each 
milking; must weigh, sample and test 
the milk; and must check their own 
work by sending composite samples to 
their agricultural college or experiment 
station. Then supervisor, owner, feeder 
and milker must all make affidavit to 
the effect that everything in connection 
with the test has been aboveboard. Fi¬ 
nally, whenever the case seems to call 
for it, a re-test by a second official is 
made. These safeguards are to con¬ 
vince the public that official records of 
Holstein cows can be relied upon. Offi¬ 
cial testing puts the best cows of the 
breed in a class by themselves where 
would-be purchasers can find them. In¬ 
ferior individuals, although well-bred, 
are excluded from the advanced regis¬ 
ter, and hence are practically ignored 
for breeding purposes. When a cow is 
tested repeatedly, especially when the 
testing is begun at an early age, her 
milking powers are undoubtedly de¬ 
veloped by the process. It would seem 
as if this tremendous feeding—where a 
cow is given all the concentrated milk- 
producing foods she can consume— 
would have a tendency to ruin the con¬ 
stitution ; but, so far as my observation 
goes, this is not the case. Of course the 
strain is for only a limited time, in most 
cases from 10 to 30 days, when the feed 
is then reduced to a normal ration. 
Where a dozen years ago there were 
only a limited number of cows with 
records of 20 pounds of butter in seven 
days, to-day a goodly number have 
passed the 30-pound mark with consider¬ 
able to spare—Cclantha 4th Johanna 
heading the list with 35.22 pounds. 
Surely such records could not be made 
by animals with weak constitutions. It 
would seem that the limit of productive¬ 
ness must soon be reached, but who can 
tell what another season may bring 
forth! With world’s records tumbling 
in all directions, this is no time to say 
what may or may not yet be done by 
that great milk and butter machine—the 
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