The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1904-02-13

milk your cow is giving each month,
as we'll as the whole period of lacta-
| ton. A small milk tester can be se-
| cured for 81 or IS which with a little
| time and trouble will enable you to
| tell the amount of butter fat each COW
is giving per month. Suppose you are
| weighing the milk three days in the
| middle Of the month. At each of these
milkings a small sample is taken,
mixed together and a test made for
the amount of butter fat 1t contains.
The total amount of milk given multi
piled by the butter fat will give the
total amount of butter fat for the
month. If to this be added one-sixth
of the amount, we will have approx
mately the pounds of butter given by
each COW during the month. In taking
the samples for testing, when through
milking stir the whole mess UP thOr
oughly and dip out about one-eighth
of a pint, placing it in a mason fruit
jar and screw on the cover. For the
following milkings do the same way,
shaking the jar well each time after
LlC llCSIl S0IlIDlC 1.oo DStA NaASAs
jars can be numbered to correspond
with the numbers OF names of the
COWS to prevent the samples getting
mixed. Having the entire record of a
number Of COWS extending over a num-
Der of years, it was determined from
these records the actual milk and but
ter fat of two COWS during the entire
milking period, and then the same de-
termination was made for each COW
by taking the middle three days of
each month as l have suggested. Fol
cow No. 1 it was found that the actual
yield was 5.134 pounds of milk, con-
tanning 26S pounds of butter fat.
Where the determination was made
by taking the middle three days of
each month, it was found that she had
given 5,246 pounds Of milk containing
273 pounds of butter fat, a difference
of 112 pounds of milk and S pounds OF
butter fat. For COW No. 2 the actual
yield was 1850. pounds of milk con-
tanning 423 pounds of butter fat. And
taking the middle three days OF
month this COW gave 1890 pounds of
milk and AIT pounds of butter fat. In
this case there was a difference of
forty pounds of milk and six pounds
of butter fat from the actual yield. 1t
will be seen that in testing in the
n which l have suggested, that
the results will be sufficiently accur-
ate for all practical purposes and at a
very small expenditure Of time II
trouble. To be OF most value such a
record should also show approximate
ly the amount Of feed consumed by
each individual COW This a be
brought about with just as little time
and trouble as in testing milk, and l
believe when the dairyman adopts a
plan OF this kind and sees what prac-
tical results can be obtained from it
that he will never go back to the old
system of doing everything by guess
and in a short time will even be ex-
tending the matter OF keeping rec
ords to all the operations OF the farm.
Charge each COW up with the
amount of iced consumed with h
cost to care for and milk her, then
give her credit for the amount of milk
and butter p%ryoduced in addition to
the calf and the skim milk.
There is still another way in which
a dairyman a make considerable Diff
ference in the profits and losses in his
dairy, and that is in better care OF
his milk. 1t is not enough to produce
e large quantity Of milk of a good
quality but it must also be handled
properly so the buttermaker can pro-
duce. a good quality of butter. A
creamery patron who is careless in
handling his milk can counterfeit all
the good work Of all the
other patrons of the creamery.
If the careless patron was the only
one to suffer the loss it would be a
different proposition. But where he
may lose Is or 20 cents on the milk
delivered the loss to the creamery and
Of all the other patrons may amount
to IS or $40. 1t does not take very
many days at this rate to cause a con-
siderable reduction of receipts at the
creamery.
Again it is necessary that the but
termaker fully understands his bust
ness, and when he receives milk or
cream Of a good quality, handle it IN
such a way as to produce the best
possible results. With good patrons
a poor buttermaker can SO affect the
profits and losses of his creamery as
to practically wipe out all the good
efforts of the patrons.
There are a good many things to be
learned about buttermaking, and the
creamery buttermaker who has an eye
on his business will yer be on the
alert to discover means by which the
profits can be increased. Education
should be the watchword for the
creamery buttermaker as we'll as for
the creamery patron. In an item on
the water contained in butter alone
there is an opportunity to successfully
increase the profits of dairying. An
analysis Of q large number of samples
Of Danish butter shows that it con-
tains about Is per cent water. And
like analysis of a large number of
>mples of American butter shows
the greatest amount of it con-
',out IL per cent water. We
ference here of 80 per cent
pounds of butter. Let
produce the same
I'd one buttermaker
cent of water in