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Show D f 1 R Y I N O HOW TO ASCERTAIN THE PROFITABLE AND UNPROFITABLE UN-PROFITABLE COWS IN A HERD. The same station suggests the following fol-lowing plan by which the farmer can, with "a minimum outlay of time and money, ascertain the profitable and unprofitable cows in his herd:" Weighing the Milk. Begin when the cow is fresh and weigh her milk for three consecutive days in dach month, preferably about the midkllc, and record the weight on previously prepared ruled paper. The sum of the amount produced for three days multiplied by 10 gives the amount produced for the month. The amount of milk produced in a portion of a month can be estimated by weighing the milk for one or two days and multiplying by the proper number. Continue the weighing for one year, nnd from j'car to year if you would know the whole truth. Preserve yearly summary in permanent perma-nent record book. The balance lA'ny spring balance or scale will do, but a balance with the scale graduated into pounds and tenths, and with a movnblc pointer so that when the empty pail is suspended the pointer mny be made to indicate zero, is to be preferred. Such scales cost $3 at any dairy supply house. Sampling the Milk. When to sample. Sample the milk of each cow in the second, fourth nnd seventh month after calving; any time during the mouth will do. but the middle is to be preferred. The average aver-age of the three tests will be a fair index of the quality of the milk during dur-ing the milking period. Thus if the milk tests 3.8, .1.2, and 4.8 per cent fat, the average would 'be 4.27 per cent for the entire period. Utensil's needed in sampling. A pint jar for each cow, a small coffee cup or long-handled gill dSpper for taking tak-ing the sample, a box of bichromate of potash or corrosive sublimate tablets tab-lets for preserving the sample, to be procured of any dairy supply house t a cost of $1 to $1.25 per box. How to sample. Powder fine with n knife one-half of a tablet and put in each jar. Milk the cow dry and pour the milk as carefully as possible from one pail to another three times in order to mix, it. Dp not allow any more frothing (air bubbles) than possible. pos-sible. Dip out a cupful of the milk at once and pour into the jar. Mix the milk with the preservative by a careful care-ful rotary motion. Do not shake or turn the jar upsidlc down. Proceed in this manner for four consecutive . milkings (two full days). Be sure to mix the milk by tire rotary motion each time a sample is added to the jar and keep the jar tightly covered. The jar should be marked with the name and number of the cow. Testing the Milk. The samples may be tested by the owner of the cow if he has a, Babcock machine, glassware, and acid, or .it may be taken to the creamery, or in exceptional cases sent to the experiment experi-ment station. . r |