The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1911-07-13

Margins are so close these days,
and money SO easy to lose. that the
dairy farmer has had to get better
acquainted with the profits from his
cows than he could By just milking
and feeding. II is important that the
dairy COW be carefully fed and cared
for. But If she is not producing a
profitable quantity OF milk or butter.
she is making more work and less
profits.
The amount of milk she gives IS of
vital importance. But II tho milk Is
very low in butter far. even a large
buCkeuul may not contain much
cream. The farmer who is In tho
business for profit should know. The
following directions for testing milk
on the farm have been prepared by
Mr., H. =. McNatt an assistant in
dalrying In the Missouri College OF
Agriculture:
Taking the Sample.-Tho milk of
every COW varies in fat from day to
day and from milking to milking For
this reason a mixed sample covering
several days IS. necessary to give a
fair average of her milk The sam.
pie tested should be an average OF at
least six milkngs, and bcltur, even
more. In taking the samples from
the individual cows, proceed as fol.
lows: Procure as many sample jars
Dorliuary pint Mason fruit jars are
good a. there are cows being MIXED.
Paste "a label upon each jar upon
which Is written the uamn or number
of the COW. BE sure the jg.s are pro.
vidcd with the usual rubber rings TO
make them aIrtight Drop r. drops
OF formalln into each Jar TO prcsery"
the milk. Formalin may be obtained
from nearly any druggist. Put Che
Jars with lids screwed on tightly in q
safe place convenient TO whore the
milk is strained
After . COW is MIXED, mix the
milk in the pail by stirring or by
pouring into another vessel Take \
sample ont with a small dippcr made
by soldering piece OF wire TO n brass
shotgun shell. BE sure the dippcr IS
full Of milk Pour the contents Of
the diDpcr into the Jar bearing the
name of the animal whose milk is be.
ing sampled Screw the lid on tight.
lv. DO the same with each cows
milk Repeat the process during nj
least six consecutive mIkings,
Shake the Jars gently each day an
as TO prevent the cream from harden.
ing and sticking to the sides Of the
far. DO not. however. shake hard
enough Ito Churn the milk.
Testing The apparatus necessary
10 make test Is as follows: A test.
Ing machine or centrifuge; a milk
pipcttc of 1TG &C capacity; milk bot
ties. an acid measure OF ITS &C ca
pacity ana pair Of dividors. An en-
tire outf' la.ee enough for a herd OF
not nor, than 20 cows can be pur-
chased for $500 to 5000 In using
the p!pcttc n will b cfound convenient
10 push piece Of pure gum rubber
tubing over the large end OF the pip.
etc about half an inch. leaving about
ono inch projecting, Ordinarily no
rubber tubing Is used, the pressure or
the finger on tie end Of the piprtte
regulating the outflow Of the milk.
Thoroughly mix the sample 10 be
tested by pouring back and forth from
the sample jar to a clean cup or jar
nj least six times and until no fat is
left adhcrng 10 the walls of the sam.
PIE far BE careful not TO spill any
Of the milk Draw the plpette nearly
full OF milk by sucking with the llDs
Squeeze the rubber tube above The
glass until the milk is held when the
lips are removed Allow the milk TO
escape until the mark on the pipcue
Is reached, by varying the pressure on
the rubber tube. Transfer the milk
carefully to one OF the test bottles
Mark the number OF the cow on the
bottle. Re sure all the milk runs out