. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). n6o Rural School Leaflet but the face is always clear white and the outlines of the other white markings are distinct. The body is a solid dark red. The Hereford heifer shown in the above illustration well represents this breed. The Aberdeen-Angus.— The Aberdeen-Angus cow is solid black and is distinguished from the Galloway by having shorter and st
. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). n6o Rural School Leaflet but the face is always clear white and the outlines of the other white markings are distinct. The body is a solid dark red. The Hereford heifer shown in the above illustration well represents this breed. The Aberdeen-Angus.— The Aberdeen-Angus cow is solid black and is distinguished from the Galloway by having shorter and straighter hair. The Angus cow is polled; that is, from birth she has no horns. The Galloway.— The Galloway cow is also solid black with the best coat of hair of any of the breeds of cattle. The hair is rather long and wavy. The hide of the Galloway is especially prized for robes and fur coats. This is a polled breed, also. The cows of the different breeds cannot always be distinguished by color alone. Other characteristics, which have not been mentioned, may need to be considered; but the color will enable us to determine the breed in the great majority of A Galloway cow V. THE BABCOCK TEST FOR BUTTER-FAT IN MILK R. A. Pearson Purpose.— To become familiar with a quick and accurate method of showing the richness of milk, which means its percentage of fat. Materials.— A hand-power centrifugal tester, at least two milk test- bottles (Fig. i), one pipette to measure the milk (Fig. 2), one acid measure (Fig. 3), one dairy thermometer, about one pint of sulfuric acid with specific gravity between and , a few ounces of milk, and some hot water. All the necessary apparatus and acid can be pur- chased for about five dollars from any dairy supply company. They can be ordered through a hardware dealer. Sulfuric acid is sold also at drug stores. Sampling the milk.— The milk to be tested should be thoroughly mixed just before the sample is taken, so as to make sure
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