Show tickle tho the cows palate and increase production study the whole problem from a business standpoint brains in the milli milk pall insures quality quantity and cleanliness aest test weigh weed out the margin of profit allows no guess work more sunshine for the big producers more fresh air for tile the whole herd never mix any fresh cream with the ripened cream just before churning no man can succeed by being simply a machine capable of Per performing formin 9 s so 0 much labor the cows should be well added with straw or shelter substance that they may keep themselves quite clean dy by having a first class article and delivering it regularly th there ore will be no difficulty in getting creamery prices it if demanded stables separators in barns barna and dark barns are only a f taw of the evils that the dairy expert has haa to aghta A low testing butter buttermilk Is usually obtained by churning the cream at such a temperature that it does not rise much above 53 52 degrees P when the butter breaks I 1 through the organization of cow testing associations many villu valuable able records havo have been brought to light of oc individual cows and also alao of herds that produce milk in quantities far above abny the average |