Profitable dairying; a manual for farmers, dairymen and students . mplesfor you or allow you to use his tester. 6. Can you give four reasons why the fat column in the neck ofmilk test bottle may be light in color or have curd underneath thefat column? 7. Why do you read the extremes of the fat column from thebottom of the fat column to the bottom of the upper meniscus? 32 PROFITABLE DAIRYING CHAPTER THE FARM HERD. No dairyman should keep a cow that produces less than 250pounds of butter fat annually, and an average of a pound a day for300 days of the year is not too high a standard.
Profitable dairying; a manual for farmers, dairymen and students . mplesfor you or allow you to use his tester. 6. Can you give four reasons why the fat column in the neck ofmilk test bottle may be light in color or have curd underneath thefat column? 7. Why do you read the extremes of the fat column from thebottom of the fat column to the bottom of the upper meniscus? 32 PROFITABLE DAIRYING CHAPTER THE FARM HERD. No dairyman should keep a cow that produces less than 250pounds of butter fat annually, and an average of a pound a day for300 days of the year is not too high a standard. Whole herds havefrequently been found which produce even more than that. In a single month Colantha 4ths Johanna produced poundsof butter fat, a larger amount than is produced in a whole year byso-called dairy cows in many herds. In all the numerous officialtests that have been made in Wisconsin during the past few years,very few of the cows have been found to fall below the 300 poundmark, and the majority of them exceed 400 pounds of butter Pogis 99th of Hood Farm, Champion Jersey Bull, Courtesy Hood Farm, Lowell, Mass. 33 PROFITABLE DAIRYING Adopting 300 pounds of butter fat as a standard which the dairymanmay reasonably expect his cows to attain, let us see what such a cowis worth to him. It is well known that the amount of butter madefrom a given quantity of butter fat exceeds the weight of fat by aboutone-sixth. This is because of the water, curd and salt, which arenormal constituents of butter, and which, added to the fat, increaseits weight. Three hundred pounds of fat, then, will make one-sixthmore butter, or 350 pounds of butter. During the past five yearsgood creamery butter has averaged about twenty-seven cents perpound the year round. The cow that has returned to the farmer 350pounds of good butter has brought him $, a pretty neat here, too many let the calculation stop. Herein lies the error.
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