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Show Sanpote Cows Tested i 'or C urd Characteristics i rxvinnin? Monday and contin-ueini; contin-ueini; until Wcdn s.iay Dr. H J, ::-:U,ia c;h!V-Ra of Iwman n itrihon , -;'! '"n'- A'"!'-:ti'uia'. CcJU-g has been co..pera'!iu with County A8..at O. O. Stott. in conducting curd tests from approximately 400 dairy cows throughout Sanpete , county Tho foltnvmir vocaUutntl j;'.5r. cultural teachers in the county coun-ty have cooperated in the work, l L. llenrle, Ciunnison. F. C Ald'n-Manti, Ald'n-Manti, Spafford Sumsion, Moroni' sJid A. i:. Davloy of Mt. Pleasant' ;hreo years ago Or. HiU tested about wie half this number of cows in Sanpme. Testing has been conducted con-ducted at Chester, Moroni, Spring City, Mt. Pleasant, Fairview, Cen-veriicld, Cen-veriicld, Gunnison, Manti and Eph-ruim. Eph-ruim. Tins is a comparatively new field of rc;.earch in which Dr. Hill is an .-arly pioneer. This work has a very practical value as shown by numerous testimonials in the county coun-ty and elsewhere in the country. Feeding tests with infants so far observed indicated that the physical physi-cal curd character of milk, as determined de-termined by use of the curd test, is an index to the comparative digestibility di-gestibility of the milk by delicate infants in-fants as weU as calves. Tests conducted during the past three days in the county shows that there is a range of from 18 grams to 190 grams in the curd tension (hardness) of the milk from different differ-ent cows. The test is not a difficult one and can be performed by anyone any-one with just a little care and by foUowing the directions given by Dr. Hill in the Utah Experiment Station Bulletin Number 207, of which he is the author. |