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This ham is filmed at the raduction ratio chackad balow / Ca docun^ mt aat filmi au taux da rMuetion indiqu^ ei-deaaoua. lOx 14x 18x 22x 26x 30x J 12x 16x 20x 24x 28x 32x Th« copy fMm«4 h«r« hM b««n r«prodMC«d thank* tQ ttM gMMTOMty of: National Library of Canada L'axampiaira fUm4 fwt rapredyit vif k la ginaroatt* da: Bibliothaqua nationala du Canada Tha imagaa appaaring hara ara ttia baat quality poaaitola eenaidaring tha condition and lagibility of tha original copy and in kaaping with tha filming conttaet apacif icationa. Original copiaa in printad papar covara ara fllmad baginning with tha front cowar and anding on tha laat paga with a printad or illuatratad impraa- aton. or tho back covar whan appropriata. All othor original copiaa ara filmad baginning on tho firat paga with a printad or illuatratad »»"?'••• •ion. and anding on tha laat paga with a printad or illuawatad improaaion. Tha laat racordad frama on aach microficha ahall contain tha •ymbol -♦ <'»»««'""8 ''S°.7; T1NUE0"). or tha symbol V Jmaaning 6NB I. whichavar appliaa. Mapa. plataa. charts, ate. may ba filmad at diffarant raduction ratios. Thosa too ••'9« « *»• ontiraly includad in ona axposura ara «l«n»«d baginning in tha uppar laft hand comar. I«ft to right and top to bonom. as many framas as raguirad. Tha following diagrams illustrata tha mathod: Las imagas suivantas ont iti raproduitas avac la plua grand soin. compta tanu da la condition at da la nattatO da I'aaamplaira filma. at an eonformita avac laa conditions du contrat da filmaga. Laa aaampialraa origlnaua dont la couvartura an papiar aat ImprimOa sont filmOs an cemmancant par la pramiar plat at an tarminant seit par la darniOra paga qui comporta una amprainta d'impraaaion ou d'illuattation. soit par la sacond plat, salon la caa. Toua laa autraa aaamplairas originauK sont fllmOs an commancant par la pramiOra paga qui comporta una amprainta d'impraaaion ou d'illuatration at an tarminant par la darnidra paga qui comporta una taila amprainta. Un daa symboloa suivanta apparaitra sur la darnidra imaga da chaqua microficha. salon la caa: la symbola -» signifia "A SUIVRE". la symbolo ▼ signifio "FIN ". Laa cartaa. planchaa. tabiaaux. ate. pauvant atra filmda d daa uua da rdduction diff dranu. Lorsqua la document aat trap grand pour dtra raproduit an un saul clichd. il aat filma * partir da I'angia supdriaur gaucha. da gaucha d droita. at da haut mn baa. an pranant la nombra d'imagaa ndcassaira. Laa diagrammaa suivants illuatrant la mdthodo. 12 3 *«aocofy nsowTHM tbt chart (ANSI and ISO TEST CHART No. 2) 1 1 !(*' jpli* ^i; 1 113 ■ DEPARTMENT OP AORIOULTURB DAIRY AND COLD STORAGE OOMMIPSIONER'S BRANCH OTTAWA, - - . CANADA. COAV TESTITsTG^ WITH 80HB M0TI8 OR 'I [THE SAMPLING AND TESTING OF MILK By J. A. RUDDICK and O. F. WHITLEY BULLKTIlSr No. 33 DAIRY AND COLD STORAGE SERIff Published by direction of the Hon. M^RTm Burrkll, Minister of Agr Ottawa, Ontario. iculture. 41629—1 M^VY. i»13 i > iii^i CONTENTS. ir.rrat posjiil)ilitiea from selected oowi-. I 7 rUkers and factory owners should be interested g Rules and reflations for Cow Testing Associations , Frequent weighinjf advised I Persistent work required Ilraportanoe of fecdinir. . . . I f) JKeed record forms supplied iProfit per cow 10 jlraportance of a good sire. . . I 10 Irow testing outfit of scal'>s and bottles-. . I 10 IMilk reoord forms, daily, and 3 d*vs per month ^ j. JTniitriictinns for takin nd samples pome definite gains I a. Si! ■ -7 Te.tii.ii, witk «,„« Not«a on I have the honour to be, sir, ur obedient servant, J. A. RUDDICK, Dairy and Cold Storage Commian«n*r. i ■ Jj : i i 11 f .-■ 1 ||ii V OOTV^ TESTING WITH JOMI HOTM ON THE 8AMPLING AND TESTING OF MILK Bv J. A. KuDtMOK ANt> ('. F. Wmitlkt. INTR<)I)|'( TION. GREAT POflSIBIMTiea IRoi SKLKlTINli Cr»WS. mJiUm tfiJV""" "^ ^'"^^' .''" ''«^'""'"» t« ""••i'=^ the importance of th.- que.t.M, of the in.provcn«;n. of daily herd., and the positibilitie* there are in th - letaing. in other lands, as well aa the experiences of proffrcsHive farmer :„ thi* 'SI in::, V^™ *° "t T''^.*^ •"''"'" ^''^ .verLc"produ:tion o? Ca"..' methods Such !^.Z "^ "'? '^' ~'' "" ""'''' ^' »PP^^'"« ^^^^ "'"<' '«'""«! Sintt »k\ •"^""'f '° production would n.ean an additional revenue from Miryingr to the farmers of Canada of at leant Jnnimnnnrt . -.i . . the number of cows kept. ».W.000.000 a .ve..r. w.tlwut -McreasmK ,n 1 1^" u?l^°' ^''^ improvement of a dairy herd need not be elpLoxate or en^.c d should take c^uance of the fact that there are Rood cows and ,.^r cows. Judged y the,rm.lk production, in all breeds, and that it does not follow . au^e a cow X have . leni^hy pediRree that v,r performance at the m-lk pail i. "Z the mark ■ hat here are 'scrub' pure breds a. well as common ' er -bs.' It ,,i'i require .om^ "oral courage to discard the expensive pure bred scrub . : ,r she has ioJ^Zwn up .a hor true colours, but that is what should be done. There is only one true standard and the tc3t must be production. This is not an argument against the nnJohr^i .m„,, s as such, but rather an attempt to place Performance' Thead of 'pSi^^ i; 7 i' " "ost important consideration, but unless the record carries with h ^me ecofnt of production, it lacks the only really important feature, and tS mar \o^Z or superior animals gets no information from it tha't is of real value to hCl i ^ have personal knowledge of the strain in nnestion. but thar?! anier master ""' Any scheme which ha.s for its object tlio improvement of our dairy stock must d ;;■ iV ''''^' '"^ '^°"I: °^ '^' Performnnce of the individual c7w. as w«J "a deal with the management of the herd, including its care and feeding, and the breed A " •"•°'«^'' *« ••«P'«'^ those which are discarded in the ' weedi .g ' pr^ess fndi -duality can only be determined by the weighing and testing of each coXm ilk It is quite practicable for individual farmers to test their own herds, and manr re doing so. but some form of cooperation makes the work easier and cheaper an2 t the same time more useful inasmuch as each member of an association has «» information relating to other herds aa well as his own. T If AXnS AXD rACTMT OWmU SHOULD Bl IMTIBESTED. Cow totting is distinctly and immediately of Talue to every factoiy owner, for several good reasons. If farmers supply more milk or cream frmn a given number of cows or a certain number of acres, it means ibmt hs receiving more raw material from the same territory there is a lessening in the cost of hauling and a lowering in pro- portion of the expense of making, while a longer factory season ia possible as the milking period is extended. Further, directly a patron bc^ns testing each cow indi- vidually he commences to take far more interest in the herd and is likely to supply not only more, but a far bettor quality of milk or cream, cared for better. With the strong probability of having the milk in the vats in far bettor conditioB every day, thereby facilitoting his work at every stop, it is clearly of great importance to every cheese and butter maker to follow this matter up and make it a point to interest every patron in cow testing. Fanners who may desire to organize cow testing associations are invited to correspond with the Dairy Commissioner regarding the assistance given by the Department in the organization. COW TESTING ASSOCIATIONS. It is probable that the most popular plan for getting the testing done will be through the organization of Cow Testing Associations. There are some two hundred of these associations already in existence in the Dominion, which have been organized by the members of the Dairy and Cold Storage Commissioner's staff, and the number is increasing rapidly. The crganization is being effected on the following basis:— RULBS AND REGULATIONS. 1. The organization shall be known as the Cow Testing Association. 2. The officers shall consist of a president, a vice-president and a secretary- treasurer. Three other members shall be appointed to act along with the officers ai a committee of management. 3. The officers shall be elected to hold office for one year or until their successors are elected. 4. The annual meeting shall be held at the call of the president. 5. Meeting.' of the committee of management shall be held at the call of the secretary -treasurer. Three members shall form a quortim. 6. Any person who will agree to keep a record of individual cows during the whole milking period, to the extent of weighing the morning's and evening's milk on at least three days every month, and also to take a sample each time for testing, will be admitted to membership. The number of members may be limited at the di.^cretion of the committee of management. 7. The milk will be preserved and a composito sample tested once a month with a Babcock milk tester. 8. Members will be expected to provide themselves with scales, dipper, ganiple bottles, one for each cow, and a box for holding the samples. 9. Members shall assume the responsibility of delivering the samples to the place where the testing is to be done, on such days as may be directed by the person in charge of that work. 10. Tho association agrees to provide a suitable machine and place in which the testing may be done without cost to the department. Note. — A cheese factory or a creamery is a natural centre for an association of this nature. The facilities for testing are available at any properly equipped factory, •nd the samples can be delivered easily on the regular milk wagons. FREQIENT WEIOHINO ADVISED. L „^;'';*^T''»«J'^°8■ *°d tf t"'K of the milk on three days a month is considered tufficient to estimate the total yield of milk and fat, more frequent weighings are Commended if a careful study of cause and effect in milk production is to be under- ken. If the milk « weighed every day, any abnormal variation between milkings is I. once noted and the cause more easily assigned than when the variation is found ■after an interval of ten days. The good or bad effect of particular treatment or cir- Icumstances is at, once impressed on the notice of the owner if the matter is reflected |at the scale. Forms for re«>ording weights of milk may be had on application to the Dairy pnd told storage Commissioner, Ottawa. State in your letter whether forms are required for weighing on only three days hur niontn, or for weighing daily. PERSISTENT WORK WILL BE REQUIRED. It is useless to begin this work unless one is prepared to follow it up faithfully bud persistently, year after year, and make use of the information respecting the tndividiial merits of his cows. Testing should begin as soon as the cows come in milk, [and be continued until the milking period is over. With one full season's record to imde him, the owner of a herd is in a position to begin his process of intelligoiit r weeding' and to lay plans for future breeding. As many as practicable of the y,Kii cows should be discarded. Theoretically, all cows which do not come up to a Botrtai: standard should be got rid of, but in practice it is useless to turn off any jimiiiai niless there is some certainty of being able to replace them with better ones. pt IS hardly wi.«e to set up any arbitrary standard. Much depends on the character W the herd to begin with, and, moreover, as the average of the herd is improved, the [standard should be raised. It may be pointed out in this connection that the Danish ■iissooiati.iiis are continuing their work as energetically as ever, though the average l(f many lierds has reached such a high level as 10,000 to 12,000 pounds of milk per tear. It is dt-sired again to call particular attention to the need of keeping records for hk h/io?p period of lactation, and not simply for a few months. If any close estimate |<'t irotit is to be arrived at, it is useless to make only a guess at the profhiction of jiiiilic and fat for four or five months wliile but a very little extra time, when figures larc already recorded for seven or eight months, will give definitely the whole year's Iresult. The completed totals will be of infinitely more value to the owner himself, llesides rendering valuable service to dairymen all over Canada through making it iF'ssible to compare results of hundreds more herds and individual cows, IMPORTANCE OF FEEDIXC. Becuu.-e there is no reference to the feeding of the cows in the rules and regula- Itions of the Cow Testing Associations, it does not follow that this phase of the ques- Jtion is considered unimportant or that it should not form a part of the general scheme ror the improvement of the dairy herds. For the present, however, we do not insist on Tthis feature, believing it best to get the testing well established first. Fc.rnis for recording the feed consumed by each cow may be had on application. INCREASKD PRODUCTION MAY MEAN INCREASED CONSUSIPTIO.V OF FEED. It is quite probable that an increase in the yield of milk will not be secured with- jcut soiiu increase in the quantity of feed consumed. If so, all the better, provided jfliat the same proportion of milk is produced per feed unit. The cow, in this sense, ■Tiay be regarded as a ' machine ' for converting a bulky raw material into a more' [ttjiicentrated and highly finished product. The greater the capacity of the machine 4162&— 2 >: 10 the more profitable its operation, unless the forcing prooess entails undue wm There is undoubtedly a difference in 'efficiency' of cows in this respect, and heid where careful observation and record of the feed consumed becomes important. Tb, 18 another phase of the feeding question which requires consideration. The rektii cost of different feeds is not always in accordance with their milk-producing vali It w quite possible to feed a cow expensively and not produce any better results tb could be obtaiued with other feeds or combinations costing much less. The eonsid™ tion of this side of the subject goes back to the choice of fodder crops best suited . the particular farm occupied. On this point we would refer again to the Y)n experience, for they have been able to increase largely the yield of milk per co« aj still produce as much milk per 100 feed units as they did when the yield wa. smalk PROFIT PER COW. It is reeominended, as both interesting and valuable, that the yield of .ath ( be entered up each month in a book. At the end of the year the cost of feed shoul- deducted so as to show the net profit made by each cow above the cost of feed. A convenient herd record book may be obtained on application. IMPORTANCE OF A GOOD SIRE. The greatest curse that dairy farming in this country has known is the 'scrail bull, be he mongrel or pure bred. It is .absolutely useless to attempt aii.y gn improvement of the herd unless careful attention is given to the selection of thisa. important member. He is truly the ' head of the herd,' and cannot be too carefulh selected from a strain which has a record for large milk production. Thi rviwi such an animal are valuable be.vond comparison with one of indifferent breeding is the part of wisdom to see that such a bull serves none but those cows wliioh coi up to a good standard. Many farmers feel that they cannot afford to purA expensive animals, but why should not several farmer? co-onerate in the piireTia^ei use of bulls of the right sort? Why should not the Cow Testing Assoointi .n^ taK up the question of securing bulls for their exclusive use and mate thcni onlv wi4 the best cows? THE row TESTTXO OITTFIT. To weigh and sample the milk for testing, the following outfit is required :- *A straight spring scale (fig. 1), capacity 40 lbs. costing about. $1 25 A sample bottle for each cow (fig. 3), costing about. T.'> perdJ A sampling dipper (fig. 4), costing about l.'> A box for holding samples (fig. 5), costing about 1 00 One package of 500 preservative tablets, costing al'out. ... 00 Such eciuipnient can be obtninwl through the regular dairy supply houses. Ikii department does not supply the articles. n OJATOLOJllS, • IMPROVED 'I ^ Fill 1. •Fio 2. •These scales, to wtiifh 30 or 60 pounds, are Diftl>H with a loose pouitt-r which, by means of a thumd Bcrow on the centr*', may be set anywhere on the dial, thus taking the tire of a milk pail. •A circular dial apring icale (fig. 2), ooatiuR about f 1.50, U more couvenieirt. ^^ IS Fiu 3. wZSiv'^^^ii'^rroTn^."'^ ^'' "''' "^ ™^^' Jv'i^'^ •'">'-» ^^^ «»-•>- Fio 4. jiiHt fill the HUH' 13 •4 Oi •§ be e » to ff? -. 11 *■ ^ 3.-3 3Wi S 3 T g 2 C"&,2 «5f o„. JJS-2.ti §1. ~? 5 o o • ars^ 8 " ° « a'3 ^» « ?> S; jr. O '^ n '*^ u » Ui bo a k 1 3l ^1 . ■f 1 ^i • " i 1 -< 8. d >5 1^ « « • s $. 1 Ji'l S5 .s ^1 I 00 S S -o ^ -.2 C 60^ 2 M a *' a ^ V ii 5 o-g a So"^ Si's i 8:g o eg 15 INSTRUCTIONS FOR MEMBERS OF COW TESTING ASSOCIATIONS. hi. owrcowr*'""''""' "'""»■ »'•» '"' kh* indiridn^l d.irym.n who U prep.ri,« to .e*t !;:;;:ndJii cite by. '^ """"'"""* ""^ ^^^•" ''«^»r' ^'"^^-^ »•- -"""« -"•« «»-•«» ^ .t thr!!*? ?y."'''^ ^'■'"" r*"'* *'*'*'• '"'"■"""^ ""^ «^'^""'«- "» *'«*• t«'"^ date. Kivon at the top of tlie coI.u.uls for recording weights of milk weighVof the'pair''*' ""'' '"*" *''" ""^'^^^ '" ^'^ P'""*'^'" '^'^'''' ^ ""''' *" '^''^"^•* T ^''^ ir/''!/""" r!**'"'"* ""'* sampling should ocn-ur every ten days, for instance. Januanr 10. 20 and 30. and the totals of these weights multiplied byten wilS quite loseb- the total yield of milk for thirty days. ' ' «« " TAKING SAMPLES. Immediately after weighing each cow's milk, pour it into another pail, then back agam, and while the milk is still in motion, take one dip of milk with the small dipper provided for the purpose and pour it into the sample bottle, which bears the name or number of the cow. This will make six dips of milk in each bottle during the month, trom the six different milkings of each cow. The cap should be kept screwed on the bottle, to prevent evaporation. Caution.— Keep the box containing the milk samples undisturbed in a cool place and always safely locked to prevent access of children or other inquisitive persons, as the preservative to be used in the milk is generally a DEADLY POISON. One preservative tablet should be placed in each sample bottle, which should be clean and dry, before the first sample of milk is taken. When the sixth sample i.s taken, make a clean copy in ink on the other blank form and inclose it in the box. Be sure to give your name and address. Important.— The box milst de UEn'R.NKo to the TESTisf; station immediately AFTER THE SIX SAMPLES ARE TAKEN. CALtU'LATINQ MONTHLY TOTALS. The votal weight of milk given in the three days when multiplied by ten gives the record for each period of thirty days. If six milkin-5 a month arc to be recorded as herein advised, the percentage of fat in the composite sample may be ascertained after six samples are taken, and the yield of butter fat readily calculated. To obtain tiie approximate yield of butter, add one-sixth the quantity of fat. Thus if the six weighings of milk on the three days during the month are 1(5, 15i, 16, 14i. 1.5 and 1.5 pounds, respectively, the total of !>l' multiplied by 10 will give 920 pounds of milk, the total weight of milk for the month: this testing 3(i will yield .'531 pounds of fat; or if one-si.\th be added, a total yield of 3S-6 pounds of butter for the month. SOME DEFINITE OAl.NS FROM COW TESTING. Attention is particularly dirctcted to the following^ records and statements by the owners of the herds, especially the first four. The remarkable increases in the yields of milk and the cash income per cow should stimulate every dairyman in Canada. Mr. S. A. Freeman of Culloden, Ont., handling a large herd, has the following record: — First year, seventy cows gave an average yield of 5,149 pounds of milk. Second year, seventy cowa gave an average yield of 5,871 pounds of milk. , : ( I ]« Third year, sixty-fiTe cowt gare an average yield of 6,211 pounds of milk. Fourth year, Berenty cown gave an average yield of 6.708 pounds of milk. The yield in the fourth year is all the more noticeable aa it includes the jiro- duction of seven 2-year olds; twent' of the best cows averaged S,724 pounds of milk. Thus in four years, there is an ...ereatt of 1,659 pound$ rf milk, or S2 per ceitt. Mr. Freeman writes: 'The last*three years I have culled out from eight to t.n cows each year; they have mostly been sold for beef. Some nice black and white ..119 have been bought by dealers and sold in auction sales for dairy cows. One in imr- tioular was below my average; I sold her for $45; she brought at the sale $75. I have sold ten this year; they were mostly 5,000 pound cows, five and six years old- not much prospect of them doing better. Thesy all went for beef without any extra f.v,I. Have seven 2-year old heifers to take their place, have bought five more, lost one cw. have twelve yearlings to replace next year's culla. I can't hope to get any better h. ni than I have at present, unless I raise calves from my best cows. I can't afFord to \k\\ ♦100 and upwards for cows that are only grades to put in a large herd and run ws from being beefed, they are found to be profitiMi when actual yield and coat of feed are considered. 9. Cow testing shows that many fine looking cowa do not bring in much cash from the factory. 7. Cow teeting helps to discover the great difference in persistency of flow 8. Cow testing brings to notice the slightest variation in flow and urgea one to s-^k for the causa ef the shrinkage. Herds aa a Whole. 9. Cow testing helps to increase the total yield of milk and fat from the same nun. ber of cows. 10. Cow testing brings in larger returns from fewer cows. 11. Cow testing helps to build up a profitable herd quickly because heifers can b« selected from the best cows. Feed. 12. Cow testing allows more discrimination in feeding, apportioning the grain acconl- mg to the yield of fat. IS. Oow testing emphasizes the benefit of liberality in feeding succulent. di?e» ••!. food stuns. 14. Cow teslin|r abundantly proves that it pays handsomely to give dairv i- ,vs th« best of care and kind treatment; this includes regularity as to n.iilrin?. eariv stabling in the fall, protection from cold rains, spraying to protect fr m flie*: ai.d above all, particular attention to cleaolineas. light and ventilation in the stable. ID «f all tfHM little detail! that fo t* h-v Cow tetting Wnitratc that many Rood «owi can U kn>t at a •malkr «.t ol tetd. iiiia u aot stinirinoM. hu .vHraony. Th« DaifTmu 1 1& Keeping noorda nakaa en* moi« maka up aueeeaa. |lT.B««u« cow teating derelop. thia i^mHj «l obaarration and indue* «.din» and atudy. membera of aaaoaiationa ara becoming far better daifTmen r '"""^i'mbeST'* **'"^"* "^'^•' '"*" comparing notea and reault« with other f ''' Str.ntg.r;'o;:*s. ^" *'• ~^ ~"' -•»*'' ^-^ •^^ ^^^ ^"^ », NeiRhbonring f.Tner. who origindly m»M ,t the idea of oow teating hav. I become impreseed with the raaulta obtained by membera. A Krott measure of personal saiiaf action reaults from itadying each oew aa aa individual performer, not as a mere machine. |«. Cow testing increaaea one's loTe for good cows, and createa iafinitely more pleasura I m the work of the farm. n. The definite knowledge obuined from the regnUr menthly teating ia mvA mora satisfactory in erery way than getting an oceaaional reauh only once or twice a year. |«. Financially, oow testing is of very great benefit; young bulls seU for kighar prices. I Cows sell for double the old prioea when buyers see recorda. N. Oow testing not only intereata the beys and girla more and more in farm lif^ I .t materially aaaists in proridiag additional home oomforta for the women and chilureB. INCSEASE8 m YIELDS. ifcw of the podtiTe faiu in milk yieldi and cash receipts are given btlow as I Mmplei of what ia being accomplished by men who take np eow twtinff lyitematically. • ONTARIO. I n.^'' ^ Robertson, Milton, writes, ' Our herd of cows averaring 4.000 pounds of Bilk SIX years ago, now average over 8.000 pounds.' The yield of thia herd is thas M« to be actuallff double what it was. Ll.„7oJS:^^'*^T ^""P^^""' ^ites, 'We have increased the average yield per cow iftoat 2.000 pounds, our herd averaged about 7,.300 pounds last year.' Wm. Stock. Cassel. writes, ' My herd haa increased from 6,000 to 8.000 pounds I for earh cow m two yeara.' Thia ia a 60 per cent increas',. E. Mollen. Oambray, writea, ' I have achieved an increase of at least twenty-five I P*f cent. \^nv'I,' i""*"** ^**°* Q""^' »>**«. 'We have a marked increase in pounds of I milk produced, in some eaaaa equal to 1,000 pounds per cow ' Md.av?i2'i^^po'SS^„:i^ '^ *. berd ahow a large increase, one four-yea. I ^ Jonathan .Austin. Lynn Valley, writea. « My herd no^ av. „ „ 6,000 pound. I u „^**'«* Biahop. N•rwi«a^ writea, ' Two yeara ago bafoie keeping recorda our hetd -U cows averaged leaa th«, 6,000 pounda; thU year. 18 oov^ let^oZ Im PWiKfc. Thu la an increaae of ovr SS per cent ^ iJiOO to 10.400 pound, ptr cow.' Thi. b . «m wUf «• yiS k- bWi;, m«Ik tbk yaw than iMt « J^ r ?»«»>»•• ^»»«>'« ?n>^ 'T**-. ' My i»« btrt «»w. !.»• •»., 1.100 po«, nore tnilk in Jnae this ytar than in Joim laat yaar.' . -J^''*". '***«^' I»t««>". w'itoi, • Thm ywn afo th* •*•»■• of 11 oo«. MM pound., and now tha average of t. ineludinc baifera. k up to 7.448 pound.. M aa ineraaM of 1.804 pound., or f7 ptr etnt H know 6.000 pound..' Tbk k an inereaM of S.906 pound, per cow. or 50 per I •n three year.. • «-/• *• /***/• 1^°' P«*«'*<>«>««A with a herd of twenty, inereaaed the Ml !.»«» pound, of milk ner cow in two year., or 88 ptr etnt H. German. 8t George, write.. 'Our increaie i. from 7.000 to 0,000 pound*, ■ilk per cow. i~ uw i QUEBEC. «# afl?"i.^i"lT*^"' ^•"•'•■T' '"*"• "^^^ ^•'' •*« «»" «**• t«^« « '"«J of 1^ e«:h, but last year it wa. $41.43.' or mor« than twice a$ much. 8. W. Tataiadge. Sweetdbuijg. writer 'My oow. are doing aboot ona-half better' four^?' '^i""^"™?' Phil.prf»urg writoa. "The revenue waa inciaaMd 9f,k\ four year.. - hw w equivaJent to a gain of M per «•«#. •na-tWrJ' ^'*'"' ^'"•'"*'''"*' '"**«^ '^'" «**• ^•^^ inereaaed fhe flow of milk Ave Sr wnt."***' ^°**'*^''' '"***• ' ^^ •'•'^ '!•" »>" inereaaed at least t«alr ?■ f ■ ?ur^!l' S""'' -^T!^' ''"***• ' '^^ *"^« "•*•« ■ twenty.£.« ^, cent g«i' 8. A. Cldand, Hemmingford, write.. ' Previou. to weighing find keeping reconk ^Ir^^jTi'^eit' "'^ ''*" °°^ ''^"* •^^ *"* ^••' '* *" •*^' 'T^'' »" af Z'LJ^ri^^A 5**"*** ^*"*'*'**''' ''"^^/I* ''o-W be hard to eetimate tlutalJ oo,7tn L^oT P»\'"P«''"'« •°"*'^.** ^'"^^ ^™" '^•^IS PO"°d» «' milk from IS V *'*®2 pounds f m 17 cows in four year.. This i. f^ per cent. «o- 2rKr2r„ ^'/** 4""'"'!U**" »"«"*'^ i» tl"** y«™ from 3.986 r-ound* M cow to 6,0«1 pounds. Thi^ is «7 per cent. -„.n^' ^"*"' ?**;.,^r''''* 4* ^**>ini««' ha. increased in three years from S^'TS pound, per cow to 4.303 pounds. This is SI per cent. «» I^'Jl^'?9K ^*' l^^'i "'^^ ^^ '''*'" ^^ '^^ ^"^ '-^"^^ '"» 5.534 PO"-^ par cow, to 6,725 pounds in three years. > t^ f««.^10^^!'*\*^'/''*''u*''^7~" ■*" ^^^ '" ''^«'*«« 0^ 3.792 pounds of n:i!k J?J ?^t'u " ^^" ^'r i! ~^' •^"'«^ ^-^^^ PO""*'" of "ilk and 230 pound. jLd of SS. '°'""'" "•' ""' '° *^* ^'"^'^ "^ ^■*' "<^ «^ P^' «"' 5" ^\ 1 n^ up tots^^'i^tt^jTrro;.'"" '" "^■"^'"^ '' ^" '''"'' ^-- ^-^^^ ^^\ tl TnAI Mbrla. Noti* Dum d* Sunbrkbe. writM, 'Onr «owt bav* ia«>rf«rW UtM poundt of milk on the vnnr o**r lait jr««r.' CjfiB* lAariB. flk, C«t4 8t J tfriMB, wHtM. 'W« h^n maA» ov«r $1S m ■on thk TMr.' MAJUTIUE PROVINCES. RobOTt Mamy. Ifanhvillc, N.8., writet, ' From 4 eowt tw« ysan ago 1 loM 6W ywnds of butter; from 6 cows tbis year I told 1,400 poundi.' Tbii {§ an inereaaa \dt8 per etnt. Hugh J. UeUod, Heathb«n, .1.8., writes, ' W« ai« getting about 60 par cant [■ore milk.' Byron Hcl^od, Penobaquia, N.B., writes, < The average of butter fat inereaMd Itnnty pounds per eow tbis year.' J. L. Blakeney. Victoria Milla. NJ}., writea, ' We are getting at least one-quarter I aors milk.' Ora 0. Hicks, Petitoodiae, N.B.. writea, ' We bare greatly inereased in totel of ■ilk from tbe same number of cows.' S. J. Goodlilfe, Sussex, N.B., writes, ' In seven years tbe average was brought up j fct» 4,690 to 7,836 pounds of milk per cow.' This is an increase of 70 per cent. U. A. Smith, Hoyt Stetion, N.B., writefi, ' I have just about doubled tbe average I Tidd of milk.' T. W. Bobtley, Kenaington, P.E.I., writes, ' Ify increase ia about $16 per cow in I Aii>. . ears.' P. S. Ifclntyre, Kensington, P.E.I., writes, ' Our six cows increased 4,800 pounds om lux year.' W. D. MoCormick, Launching, P.E.I., writes. 'Our cows have increaaed 3,000 pounds of milk.' M. C. Quigley, North Tryon, P.E.I., writes, ' I am getting about $20 per cow more.* A. McRae & Sone, East Boyalty, P.E.I., writes, 'We are averaging > least one- Airi more per cow.' J. Seaman, Breadalbane, P.E.I., writes, ' My herd now gives me ihrtt tinua oa m\uh milk per cow.' t BRITISH COLUMBIA. HalUday Bros., SandwicW, write, ' We have more than doubled our output.' G. S. Harris, Moresby Island, writes. 'I have raiaed my average yield of fat Marly ^0 pound* per cow.' 0. O. BaisB, Maple Bay, writes, ' In 3i years the average per cow baa increased from 17 per month to $12 per month.' This is over 71 per cent. A. W. Haine, Dewdn^, writes, ' In 5 years we have raised the average mere than i','^ pounds of milk per cow.» Horatio Webb, Sardia, writes, ' The average of my herd has increaaed one-third Ji the amount of butter fat per cow.' Tbe increasea detailed above, coupled with those published in the report of last fear, fumiah the strongest poaaible incentive for every dairy farmer to test each oow in his herd systematioally. Such resulte mean definite aaving of time, energy, feed ud thought at present bestowed on cows not worth keeping; and mean, beaidea the Teiy satiafc'^tory increaaes in caah receipts, a decided raising of the whole tone of 4iTy farming. Si ii SOMF, NOTES ON THE USE OF THE BABCOCK MILK TESTER. TESTINO THE (X>UP<).SITR SAMPLES. Up to the present time no simpler or more accurate method of testing for fat hai been devised than ilie well-known Babcock milk tester. With a little practice there 18 no reason vfhy the careful farmer (or gome methodical member of the household) should not do his own testing satisfactorily. A two-tottle machine is the smallest made, and costs about $4.50. Other Mzes are 4, 6 8. 10, 12 and 24 bottles. When steam is available the steam turbine tester w ill be found most convenient and satisfactory. About 35 pounds steam presxure IS required to operate a turbine tester. It is advisable to mix any cream that may have risen on the composite sainple by pouring the milk carefully two or three times from one bottle to another. Do not shake it. or partial churning may result. The test is worse than useless, quit.> niiv lendirg in fact, unless the cream is thoroughly mixed with the milk, and the san.pfc taken is a fair average of the milk to be tested. Some samples may require to be warmed in hot water to about 110 degrees F. in order to loosen the cream which has become attached to the sides of the bottle. Should a sample be sour and thick add a small quantity of powdered lye. mixing it in thoroughly till the curd is dissolved and the milk becomes fluid again. With a 17.6 C.C. pipette take a small sample of the thoroughly mixed milk, by sucking It up slightly above the mark on the upper part of the stem. Place the fore finger quickly on the top of the pipette to retain the milk, and hold the pipette in an upright position, ^ Allow the excess of milk to drip out slowly, by allowing a litUe air to^enter under the finger, until the surface of the milk stands exactly at the level of the mark or ring on the neck of the pipette. Place the lower end of the pipette in the neck of the test bottle, not too far in. release the pressure and allow the milk to flow down the side of the neck. By holding both pipette and bottle slightly inclined the air will be allowed to escape without bubbling and causing loss of milk. Blow the remaininit drop from the pipette into the bottle. Before adding the acid, bring the milk to i temperature of 60 degrees F. ADDINO THE ACTO. Procure good commercial sulphuric acid, having a specific gravity of 182 or 1 83. Keep the acid bottle tightly closed with a glass or rubber stopper. If an acid burette or other measuring device is not used, the acid may be poured from a small mouthed earthen or glass pitcher into the 17-5 c.c. acid measure, which is usually supplied with the machine. Great care should be e:.ercised in handling sulphuric acid (oil of vitriol), as it i* intensely corrosive and will burn the skin or clothing quickly should it come in con- tact with, either. Any aray drops should be wiped up immediately, using plenty of water. It is a good plan to have a supply of household ammonia handy, which will help to counteract any burning of skin or clothes, if applied immediately. Holding the test bottle containing the milk at a moderate slant, pour the 17 5 c.c. acid m very carefully, allowing it to flow slowly down the side of the neck and on no account to drop straight on the surface of the milk. The acid and milk will form two distinct layers, with the acid at the bottom, showing a slight brownish color; ration where they touch. Have the acid also at 60 degrees F. The milk and acid may be mixed by giving the bottle a careful rotary motion. This must be very cautiously done to avoid shaking any curd into the neck Con- tinue shaking until all the clots are completely dissolved. Be car-ful to have the mixing thoroughly done. WRIRLmO. When the milk and acid are thoroughly mizad, plaoa th« boCtlM in tit* madiliM to arrauged as to balance it. If an odd numbar of samplea have to b« tatted, an extra bottle filled with water may be placed in the machine te make it mn amoothly. Pre- caution must be taken to keep the fat melted, but do not let the temperature run above 130 degrees F. Hot water may be put in the bedj of the tester to keep the simples warm. The bottles should be whirled for five minutes at the speed indicated on the machine. This will vary from 700 revolutions per minute for a machine twenty inches in diameter up to 1,200, for machines of smaller diameter. Hot water, preferably rain water or condensed steam, at a temperature of 136 degrees F. must now be added to each bottle. Hard water may be used if about 10 I'.c. of sulphuric acid is added to eadi gallon. A convenient method is to use a pieoe of nibter tubing, provided with a pinch cock, and a glass tip like an eye dropper, leading from the hot water vessel placed slightly higher than the machine. Add enou^ water to bring the mixture up to the base of the net^k and whirl for one minute. Then carefully add more water to about the 8 or 9 per cent mark on the neck of the tast bottle and whirl for another minute. The fat should be quite dear and golden in colour when the test is finished. If the fat is very light coloured and there are specks of curd, use a trifle more acid, as it is probably weak. If the fat appears burnt or cloudy, use slightly less acid, and see that the temperatures of milk and acid tre not too high. READING THE TEST, Hold the bottle level with the eye and perfectly upright. With a pair of dividers measure the extreme limits of the fat column; place one point on the zero mai^, when the mark on the scale touched by the other point will indicate the percentage of fat Each large space on the graduated neck numbered 1, 2, 4c., up to 10, represents one per cent of fat. Each small division represents two-tenths of one per cent. Thus, if reading without dividers and the top of the fat column is at 7-2 with the bottom at 3 3 the sample tested contains H-9 per cent of fat. If there are many readings to take, keep the fat melted by placing the bottles in water at 130 degrees F. reaching to the top of the fat. The bottles should be emptied before the fat solidifies, and always kept perfectly clean. A suitable brush may be obtained for cleaning the neck. Hot water and some common shot will scour the lower part of the bottle. Copies of this hnlletin, in Enirlish and French, may he procured, free of charge by applying to the Dairy and Gold Storage Commissioner, Ottawa, Ont. 1