GU | iit ci r Wy Wl = =3 MM ) | WAAL iM CORNELL UNIVERSITY THE Flower Veterinary Library FOUNDED BY ROSWELL P. FLOWER for the use of the N. Y. STATE VETERINARY COLLEGE 1897 This Volume ts the Gift of Digitized by Microsoft® Cornell University Library SF 239.L26 IT 01 159 98 ve Digitized by Microsoft® This book was digitized by Microsoft Corporation in cooperation with Cornell University Libraries, 2007. You may use and print this copy in limited quantity for your personal purposes, but may not distribute or provide access to it (or modified or partial versions of it) for revenue-generating or other commercial purposes. Digitized by Microsoft® Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www. archive. org/details/cu31924001159981 Digitized by Microso Digitized by Microsoft® THE BUSINESS OF DAIRYING HOW TO CONDUCT DAIRY FARMING FOR THE LARGEST PROFIT By CLARENCE B. LANE, B.S. Assistant Chief of the Datry Division, Bureau of Animal Industry, U.S. Department of Agriculture ILLUSTRATED NEW YORK ORANGE JUDD COMPANY LONDON Kecan Paut, Trencu, Trusner & Co., Limited 1909 Digitized by Microsoft® No Jel1go COPYRIGHT, 1909, BY ORANGE JUDD COMPANY All Rights Reserved (ENTEKED AT STATIONERS’ HALL, LONDON, .NGLAND] PRINTED IN U.S.A. Digitized by Microsoft® To My Wite WHOSE UNTIRING EFFORTS AND VALUABLE ASSISTANCE HAVE MADE POSSIBLE THE PRESENTATION OF THIS BOOK Digitized by Microsoft® Digitized by Microsoft® PREFACE Tus little book has been prepared for the use of dairy students, producers and handlers of milk, and all who make dairying a business. Its purpose is to present in clear and concise form various business methods and systems which will help the dairyman to reap greater profits. The main effort of every business man is to secure the largest possible return for every dollar ex- pended, and it is hard to convince dairy farmers that in their branch of business, as in any other, an accurate account of expenditures and receipts must be kept, in order to determine where profits are made or losses occur. Simple methods of keeping these records, accounts, etc., within the scope of the average dairyman, have been presented and, in as many instances as possible, the forms and methods themselves have been used instead of de- scriptions of them. No attempt has been made to go into details of growing crops, as this is not the field of the book. The work will be found helpful to dairy students, and may be used as a text book or reference in dairy schools. The book has been written largely from the author’s experience. He desires to acknowledge special obligations to Prof. Ivan C. Weld, U. S. Department of Agriculture, and Prof. William A. Digitized by Microsoft® vill PREFACE Stocking of Cornell University, for reading the proof and for valuable criticisms, and to Prof. Ed- ward H. Webster, Chief of Dairy Division, U. S. Department of Agriculture, and Dr. E. B. Voorhees, Director of New Jersey Experiment Stations, through whose courtesy the writer obtained a num- ber of valuable illustrations. Washington, D. C., October 1, 1908. Digitized by Microsoft® CONTENTS INTRODUCTION The Farmer as a Business Man: His Failures and Opportunities : , : A PART I.—THE SOIL . Les A Debit and Credit Account with the Soil . II The Dairy Business in Relation to Soil Exhaustion PART II—CROPS I Intensive System of Cropping II Cutting, Handling and Feeding Forage Crops . III Top Dressing for Soiling Crops . IV A Succession of Soiling Crops for Fifty Full-Grown Animals j Vv Value of Forage Crops per Acre Compared with Clover Hay and Wheat Bran . VI Succession of Soiling Crops in Different States VII Advantages and Disadvantages of Soiling . VIII Soiling vs. Silage . é : : F PART III—THE DAIRY HERD I Selecting the Breed from a Business Standpoint Digitized by Microsoft® PAGE 14 21 38 40 42 44 47 51 53 55 x CONTENTS PAGE II Milk Records ; é : : A ‘ . - 79 III The Yield of Milk . ‘ 5 F ° ‘ . gf IV Records of Purebred Cows of Special Importance 94 Vv Records of Grade Cows. 2 . 3 s . 104 VI Business Methods of Improving the Dairy Herd by Means of a Purebred Sire . ‘ : 5 . tIIr PART IV.—FEEDS AND FEEDING I Business Methods in Feeding . ‘ 3 A . 125 II Observations by Haecker . ‘ . ‘ ‘ - 134 III Home-Grown Dairy Foods for Winter Use . . 144 PART V.—PRODUCTS I Yield of Milk and Cost of Production . : - 164 II Sanitary Methods in Milk Production . ‘ « “LI III Winter Dairying Too Much Neglected . ‘ . 194 PART VI—SALES I Business Methods in Retailing Milk . 3 s . 198 II Dairy Accounts—Daily Record . ; ‘i p . 200 III Advertising . : ‘ i F i : . 215 IV Business Accounts on a Dairy Farm . ; : - 219 Appendix . é : . F ‘i . é + 225 Digitized by Microsoft® ILLUSTRATIONS PLATES PAGE Frontispiece . ‘ ‘ : : a i - , 2 The Soil a . v 4 Crops x i 5 . 20 Harvesting Alfalfa in New ‘feisey ‘ Fi : . 26 Crimson Clover in Corn at Last Cultivation . 2 BF Mixed Grasses—a Very Appetizing Food for Stock 27 Field of Cowpeas in Alabama . - ¥ F . 29 Barnyard Millet. Yield 15 Tons per Acre . 2 30 Crop of Cowpeas and Kaffir Corn. Yield 13 Tons gt per Acre “ 3 3 ‘ z 4 s BE Field of Crimson Clever ‘i F : F ‘ . 36 A Crop of Peas and Oats . : F 2 < . 36 Field of Soy Beans . : . 36 Experiment with Nitrate of Seda on “Wheat . 42 A Dairy Herd . 56 Grand Champion Asiativs Cou Hatenal Dairy Show, Chicago, 1906 . 3 60 First Prize Three-Year- Old Gudinesy Bull, “Pani American Exposition . : : ‘ . 6 Guernsey Cow, “Yeksa Sunbeam.” Racor 1,000 Pounds Butter in One Year . ‘ c : . 62 Holstein Bull, “Count Paul De Kol 2d.” First Prize Three-Year-Old, Pan-American Exposition . 64 Holstein Cow, “Colontha 4th Johanna.” Champion Butter Cow of the World, 1 nae 63 Pounds in a Year ‘ . . . 65 A Good Type of the Tepseyr Bieed P i P . 68 A Typical Brown Swiss Cow. ‘ 3 3 . 70 Good Type of Dairy Shorthorns : a 94 Keeping a Careful Record of the Weight af Milk . 85 Digitized by Microsoft® xii ILLUSTRATIONS Curing Alfalfa Hay The Dairyman’s Best Tavestniene The Sila Dairy Products : Steps in Producing anid Handling Flewn Milk Z Steps in Producing and Handling Clean Milk . Filthy Stable and Cows ‘ ‘ - Clean Cows and Clean Stable . Interior of a Well-Lighted Stable. A Modern Stable, Admitting an Abundance of Light Ventilating by Means of the Muslin Curtain Manure Breeds Flies and Contaminates the Milk Milk House Connected with the Stable—a Bad Practice . Bottling Milk Interior of a Modern airy iiduse ‘ F s 2 A Cheap but Practical Milk House. Utensils Prop- erly Cared for A Milk House for the Seal Farmer Interior of Clean Stable Four Styles of Milk Pails . Dirty Milk Deposits—a Sediment in ‘the Bottom of the Bottle Trolley System for Csivetie Milk feo ‘the Stable to the Milk House . The Burrell-Lawrence-Kennedy Milking Machine The Burrell-Lawrence-Kennedy Milking Machine in Operation ‘ 3 : . Delivering Milk TEXT FIGURES Showing How the Farm May Be Laid Out to Facili- tate the Keeping of Records . Digitized by Microsoft® PAGE 124 159 163 172 173 174 175 176 177 177 178 179 180 180 181 182 183 183 184 185 188 189 197 23 THE BUSINESS OF DAIRYING INTRODUCTION THE FARMER AS A BUSINESS MAN: HIS FAILURES AND OPPORTUNITIES In these days of sharp competition, it is necessary for the dairy farmer to make a close study of his business if he is to succeed. Like the manufacturer, he must know exactly what his products cost him and determine the sources of his profits and losses. In fact, he should make a business proposi- tion of the whole farm. We can point to one here and there who has followed this plan with wonder- ful success, but the condition of the dairy industry, as seen on the average farm, points to the need of better methods and a more definite knowledge of the business. In no department connected with the farm is there more need for absolute data than in the dairy. Investigations of the financial condition of pro- gressive and unprogressive dairymen indicate that there is no business which shows a greater range of profit than that of dairy farming. There is need of more careful business methods in the selection and breeding of dairy cows; keeping records of the yield Digitized by Microsoft® 2 THE BUSINESS OF DAIRYING of milk; the cost of rations, and the fertility ele- ments added to and taken from the soil. Too much money is expended by the average dairy farmer for commercial feeding stuffs, and a large percentage of the foods for our dairy herds should be grown on the farm. Many comparatively small farms would be capable of carrying a large herd if a more inten- sive system of growing crops were practiced. Many dairy farmers fail to reap the profits they should because of an inferior product, due to in- sanitary conditions. A first-class product is always in demand at profitable prices. The dairy farmer should make an effort to establish a reputation for his dairy and his product: first, by having a good product, and second, by advertising or in some way calling the attention of the consumer to it. If his product is market milk, this object may be accom- plished by having a reputable veterinarian examine his cows, a bacteriologist and chemist his product, and some dairy inspector certify to the sanitary _condition of his stable, dairy house, etc. If his prod- uct is butter, let him make it the best; have a butter judge examine and criticize it, and then sell the butter under his name or brand it so it can always be identified in the market. The dairy farmer to-day has abundant oppor- tunity to practice the most up-to-date business methods. With the telephone in his house connect- ing him with all the markets in the nearest city; the trolley passing his door; the rural delivery system for collecting and distributing his mail; improved roads enabling him to haul heavy loads with the Digitized by Microsoft® INTRODUCTION 3 least power; and, most important of all, an abun- dance of literature on all subjects pertaining to his business, that he can have almost for the asking, certainly the dairy farmer has every opportunity to carry on a profitable business. What he needs is the best knowledge, then the intelligence to apply it. One of the reasons why dairying is not found profitable by many is that dairying is made sec- ondary to other farm work and is not handled in a business way. With a small number of cows anda small product to dispose of, the small dairyman does not and cannot afford to equip his place with the necessary apparatus for producing a good product. A dairyman under these circumstances should do one of two things, either enlarge his dairy work and conduct it as a business, or give it up altogether and follow some other line of work. With more strict laws regarding the methods of producing and hand- ling milk, and with the increased use of the milk- ing machine, the tendency in the future will be to increase the number of large dairies and reduce the number of small ones. Digitized by Microsoft® Digitized by Microsoft® PART I—THE SOIL CHAPTER I A DEBIT AND CREDIT ACCOUNT WITH THE SOIL Tue first consideration in dairy farming is nat- urally the soil. This is an important part of the dairyman’s capital and perhaps shows the effects of good business methods more strikingly than any other branch of his work. It is possible to keep a debit and credit account with the soil and thus show the condition of each acre of the farm from the standpoint of fertility and the amount of the crops removed from time to time. We will take one acre of land for an illustration and this will be considered the same as a bank; that is, our capital stock will represent the constituents in the soil, our deposits the fertility elements applied to the soil, our expenditures the fertility elements removed from the soil in the crops taken off. Capital, the soil—_We will consider first our cap- ital. What does our bank contain? We may make a chemical analysis of the soil, but this will not give us an accurate value of it, since a part of the plant food is not available, and some of the power of the plant to secure that which is available depends upon Digitized by Microsoft® 6 THE BUSINESS OF DAIRYING many conditions, such as the proper preparation of the land, the kind of crops raised, the relative amounts of the various required constituents and the amount of moisture present. A chemical anal- ysis, however, will give us some idea of the compo- sition and value of our soil. The analyses of soils made by reliable chemists show that even the poorer soils have an abundance of plant food for several crops, while the richer soils in some cases have sufficient for many years. Since the soil and subsoil contain such stores of fertility and since such deep- rooted plants as clovers and alfalfa bring to the sur- face abundant quantities of nitrogen with some min- eral matter, and since many fields receive applica- tions of farm manure from time to time, there must be some cause tending to restrict production. The principal causes of low yields of farm crops are found in imperfect preparation of the soil and poor tillage. Asa result there is a lack of available plant food and insufficient moisture sometimes during growth. We need to better appreciate and utilize nature’s storehouse. Deposits.—Last year’s plant food will not do for this year’s any more than last year’s plowing. Grow- ing crops must have nitrogen, phosphoric acid and potash as food, which eventually becomes a part of the natural plant. This fixed in mind, the intelligent handling of the fertilizing problem becomes a simple matter. We will regard the soil, then, as a bank in which the forms of plant food are deposited as in- comes or fertilizers and drawn out in the form of salable crops. On the average soil, farm-produced Digitized by Microsoft® A DEBIT AND CREDIT ACCOUNT 7 manures are used to the best advantage when sup- plemented with commercial fertilizers containing available phosphoric acid and potash. Good authori- ties recommend that for every ton of stable manure applied, 50 to 100 pounds of acid phosphate and 25 to 50 pounds of high-grade muriate or sulphate of potash be used. Home mixing of fertilizers —The farmer should mix his own fertilizers—that is, he should buy the separate ingredients and put them together accord- ing to the formulas desired. In doing this he will learn what the different forms of plant food are, what they are valuable for and from what source they can be obtained. He will become to some ex- tent an investigator and will of necessity take a deeper interest in his work. In purchasing the sep- arate ingredients the object sought should be to secure.as much nitrogen, phosphoric acid and potash in available form as possible for $1, instead of as many pounds of fertilizer as possible regardless of the amount of plant food contained in them. The quality and cost of home mixtures analyzed by the experiment stations indicate very clearly the advan- tage of this method of purchase. When the cost of plant food purchased in this way is comp red with the average cost of that in the regular brads there i is frequently shown a saving of 30 per cen i | Expenditures.—The relation of deposits or fer- tility ingredients to expenditures can perhaps best be illustrated by a balance sheet from an acré of land at the New Jersey Agricultural College Farm, where an exact record of 76 acres was kept by ‘the Digitized by Microsoft® 8 THE BUSINESS OF DAIRYING BALANCE SHEET FOR ONE ACRE OF LAND PLOT 16 Record for the Years 1897, 1898, 1899 Dr. Amount Applied Date Manures, Fertilizers, Labor, and Seed Cost | Nitro- | Phos- en | Phoric | Potash 8 Acid 1897. Lbs. | Lbs. | Lbs. To Fertilizers April 7% lbs. ground bone ........... aaceteralinte $0 93 2.97 | 18.00 |....... < ind 7% lbs. muriate of potash.. : 146 Wisseteese cece 41.37 “ 75 Ibs. acid phosphate ..............06 OBE lhecsiwisicig ats UB s1L, |lsaxresceas To Labor and Seed— Harrowing, 4 hours..... 1 20 Rolling, 1 hour................ : 30 Carting weeds, 1 hour 20 MAN. 1 OUP iH sisi i casastee 20 12 lbs. crimson clover 72 Total...... Aiea cea Se nian Dratiacaxs ee ate wresaats $5 39 2.97 31.11 41.37 1898. To Fertilizer— June 1 6.7 tons manure..... BOO pK ROE ey $10 05 | 42.88 | 44.22 68.34 To Labor and Seed— “10 Plowing, 9 MOUMS........ccescceeeeseeees $2 70 cee | Harvesting, rolling, planting, 9 ie 2 70 12 quarts corn &e 25 sc 22 Cultivating. 14% hours.......... 45 eee Sowing crimson clover, 1 hour. : 20 12 Ibs. crimson clover seed............ R TOCA) adam hoeneadinesnateeweaiakeaneee $17 07 42.88 44.22 68.34 1899, To Fertilizer— June 1 6.1 TOMS MANUTE........ cece cece eee ceees $915 | 39.04 oe OP 50 Ibs. acid phosphate 7 23> |losenscoe “21 25 lbs. ground bone ......... é 32 -86 if 21 25 Ibs. muriate of potash.............. BO! We-stessinusieie te To Labor, Seed, ete.— te 01 Plowing, De WO UNS casera ea veneered $1 50 Harvesting, rolling, ete., 3 hrs. 90 = 2.40 Planting corn, 1 hour............ $0.30 Sowing fert., 1 hour............. 10 — 40 10 qts. Southern white corn........... 25 July 4-27 Cultivating, 6 hours............. $1 80 12 Ibs. crimson clover........... 72 — 2 52 Oct. 12 Plowing, harvesting, rolling, 10 hrs.| 3 00 2 bu. rye, at 55 cents............. $1 10 Drilling, 1 hour.............00008 30 —= 1 40 Total....... Siattevaee Waser iksteocdte ler: Saitsraltiates $20 17 | 39.90 | 56.57 76.01 Digitized by Microsoft® A DEBIT AND CREDIT ACCOUNT BALANCE SHEET FOR ONE ACRE OF LAND PLOT 16 Record for the Years 1897, 1898, 1899, 1900, 1901 Cr. Date Crops Grown 1897. July By corn fodder, at $3.00 per ton... Totals s. scnsaeswdecees saruasawied’ 1898. June By crimson clover, at $3.50......... Aug. By 8.00 tons corn fodder, at $3.00.. POUR oieSisrsssiccicieies semen ce reesei 2 1899, May By crimson clover, at $3.50......... Sept. By 16.20 tons corn fodder, at $3.00. Amount Removed ae Yield |Value} Phos- ae phoric | Potash Bs Acid Tons} $ Lbs. | Lbs. | Lbs. 10.74) 32.22 58.00} 32.22 70.88 10.74] 32 22 58.00 32.22 70.88 11.00} 38.50} 110.00 28.60 85.80 8.00) 24.00 43.20 24.00 52.80 19.00] 62.50) 153.20} 52.60) 138.60 5.00) 17.50; 50.00) 13.00) 39.00 16.20} 48.60 87.48 48.60 109.92 21.20} 66.10) 137.48) 148.92 Digitized by Microsoft® 10 THE BUSINESS OF DAIRYING BALANCE SHEET FOR ONE ACRE OF LAND (Continued) PLOT 16 “s Record for the Years 1900, 1901 Dr. Amount Applied Date Manures, Fertilizers, Labor, and Seed Cost . Phos- ss eee : Nitro- | phorie | Potash gen | “Acid 1900 Lbs. | Lbs. | Lbs. To Fertilizer— ” May to 100 Ibs. muriate of potash............. S210: tN esdapasess x ai) spoon esas 55.16 Sept. 100 lbs acid phosphate .. 60. | veemies es 20583 |scosasas 50 Ibs. ground bone ... 63 6 Ty as ee oy i eee 50 lbs. nitrate of soda. 1 03 TOS: | scaraiecs s3' lovareteiagareve 50 lbs. dried blood ............. eases saptecs 85 7.16 OR | aici sini To Labor and Seed— May 25 Plowing and fitting land, 9 hours..... 2 70 to 6 ats. Stowell’s evergreen corn........ 40 May 28 Planting and sowing fert............. vi) June 19 Cultivating, 2 hours.................008 60 Sept. 22 Plowing, etc., 9 hours.......... $2 70 Sowing fert. and grass seed.. 30 ar 15 lbs. Mammouth red clover.......... 1 80 Totals cae sicnsaees aaearaibcars ai ean acais yes .-.{ $14 46 16.81 33,22 55.16 1901. To Fertilizer— Feb. 7.9 TONS MANULE. wsecccaicadccwess tenes $11 85 | 50.56} 52.14 80.58 April 100 lbs. muriate potash ......... $2 00 50 IDS. DOME ....... cece eee eee eee 55 — 255 1.72 | 12.27 55.16 July 60 Ibs. ground bone .................00 33 2.06 | 14.72 63.43 To Labor and Seed— April 2 Plowing, harvesting, drilling, 9 hrs. 2 70 ss 9 2 WDM, OA t Sievisiciéscesacssnasaesers at ainepveie we $0 64 14% DU. COWDEAS......... cee cece eee 1 29 —— 1 93 July 9-10 | Harvesting and rolling, 18 Rees: fae 90 1.15 lbs. mur. potash..... 2 30 6 20 16 qts. kaffir corn 32 Qts. COWPEAS............. ee eee aie 3 00 Sept. 11 Preparing ground, 11 hours.... $3 30 7 Ibs. Essex rape..............08 70 4 00 BOtallisc cies Soiawtcaunnduadtanoumany wees y $32 56 | 54.34 | 79.18 | 199.17 Total, 5 Years.........ceecees ++++{ $89 65 | 156 90 | 244.25 | 440.05 Digitized by Microsoft® A DEBIT AND CREDIT ACCOUNT PLOT 16 Record for Years 1900, 1901 Il BALANCE SHEET FOR ONE ACRE OF LAND Cr. Date Amount Removed Crops Grown Yield | Value} ». Phos- ce phoric | Potash 8 Acid 1900. Tons| $ Lbs.| LLbs.| Lbs. May By rye fodder, at $3.00............. 4.10] 12.30) 33.62] 21.30] 54.94 Sept. By sweet corn, at $3.00.............. 5.90] 17.70} 31.86) 17.70) 38.94 DOCH: so astivecaweataaereacess.ote 10.00) 30.00; 65.48} 39.00] 93.88 1901. July 1 By oats and peas, at $3.50.......... 6.20| 21.70] 50.84] 17.36] 58.28 Sept. By cowpeas and kaffir corn, at $3.50.| 12.20] 42.70] 87.60} 30.38) 125.66 FROUAL ye ugrire vata ee oe Sareiivetscea sees 18.40] 14.40) 138.44 47.74] 183.94 Total, 5 years............645. 79 .34/255.22] 552.60] 233.16} 636.22 Balance: 3 ssccsacsaessows chess [esaies 165.57|—395.70| + 31.26] -196.17 Norge—The dairyman who wishes to calculate the fertility of his crops is referred to table in the appendix, Digitized by Microsoft® 12 THE BUSINESS OF DAIRYING writer for seven years. The records include the manures and fertilizers applied to each crop and the fertility elements removed in the crops. A record is also shown of the cost of labor and seed, so that it is an easy matter not only to draw a balance with reference to the fertility elements, but to show the cost of producing the crop up to the time of harvest- ing. A study of the above account with an acre of ground for a period of five years shows that fertility elements were applied amounting to 156.9 pounds of nitrogen, 244.25 pounds of phosphoric acid, and 440.05 pounds of potash. The fertility elements removed amounted to 552.6 pounds of nitrogen, 233-16 pounds of phosphoric acid, and 636.22 pounds of potash. Balancing the account by subtracting the amount removed from the amount applied we find that 395.70 pounds more nitrogen has been taken off in crops than has been applied in manures and fertilizers. The question arises, where did this nitrogen come from. It is not very probable that there was this amount of available reserve nitrogen in the soil. It is easily explained, however, when we consider the fact that such crops as crimson clover, Canada field peas and cowpeas, which were grown on this plot, take free nitrogen from the air during growth. It is not surprising, therefore, that more nitrogen is removed in the crops than was ap- plied to the soil. Again, referring to the phosphoric acid, we find that 31.26 pounds more has been applied than removed in the crop, so that an excess remains in the soil. Incaseof the potash 196.17 pounds Digitized by Microsoft® A DEBIT AND CREDIT ACCOUNT 13 more were removed than applied in the manures and fertilizers, so that we have a deficiency of this ele- ment in the soil. Future treatment.—Considering all these condi- tions, how shall this soil be treated the next season? Taking it for granted that the soil was normal at the start, we should continue to grow some legumi- nous crop which will utilize the free nitrogen of the air and apply only such amounts of nitrogen as are necessary to give leguminous crops a start and to properly fertilize grains and such crops as cannot take free nitrogen from the air. As to phosphoric acid, the balance shows an excess in the soil and we will only need to apply about the amount that the crop naturally requires. With the potash, however, the balance shows a deficiency in the soil and the application for the next crop should be a liberal one. Financial balance.-—A nominal value has been placed on the crops in order to show a financial bal- ance and to show whether the crops have really been worth more than the expense incurred in growing them. Interest, taxes, and insurance are not in- cluded. The cost of harvesting is also omitted, the value being assigned to the standing crops. On this basis we have a balance for the five years (difference between the cost of production and the value of the crop) of $165.57 or $33.11 per year. A fairly good remuneration. It should be stated, however, that the soil was very ordinary in fertility and that the year before these records began (1896) the plot would not produce over one-half ton of hay to the acre. It may appear to some, also, that the Digitized by Microsoft® 14 THE BUSINESS OF DAIRYING value of the crops has been rated a little high, but they were cut when in prime condition for feeding and utilized, in some instances, at the season of the year when no other crops were available. CHAPTER II THE DAIRY BUSINESS IN RELATION TO SOIL EXHAUSTION TuE keeping of accurate records of all fertility elements applied to the soil in the form of manures and fertilizers and the amount removed in farm crops, as we have seen, is an important matter. We will now look at the subject of the fertility of the dairy farm from a wider viewpoint; and endeavor to show that a dairy farm, in selling market milk and using good business methods in its operations, in- cluding the feeding of balanced rations and growing a large percentage of the food stuffs on the farm, will tend to grow richer instead of poorer in plant food. The records used for this purpose were kept by the writer and cover a period of seven years on a farm having about 76 acres under cultivation and a herd of 30 to 4o milking cows. The following tabulation shows the amount of fertilizing elements contained in the feeds purchased and in the milk produced by the herd. There is shown to be a decided gain to the farm in all the elements of fertility each year. The total gain is equivalent in nitrogen and phosphoric acid to that contained respectively in 27.6 tons of nitrate of soda, 29.6 tons of acid phosphate and in potash to that Digitized by Microsoft® 15 A DEBIT AND CREDIT ACCOUNT (97 eded uo wolsntou09) ee ROE eR OG ey a I apd pasha Passe esas 68Z'T GFT S21‘ |O6T‘'T |980'L [426 |6F8 [FF LOT/S9°S6 |FE°LE |AT"66 |9E°98 |8E°LL |98°0L se’ ese ao see Inpeeee aaa aha eee loreleealoeies ogra ies alee od es ele eee **sivof WIADS Ul UIVS [vIOT 'ULIBY 0} UIE tt eeeseeeesenevoreoo HTT UL PLOY ‘leee-spaaq Ul UIey JO [vIOT, sieeeeeoreeerepgag Jeo Hong sreees[eer ersten all bisiestecs vefeceeee[eceeesfogeg [ereee ae _fiedhiapnadseeenen te pede Bay OIL =|¥6 69 ""1G3°S (OFS SPOOLS. (GLE, [eyes ‘Tee VY gor feceeee[eceeeefeeeeeefeeeteefersre[ereeelogez fereeeeferstefettesefeeeees creel [eseerereeeeereeererrpayy TaN coe loor eto lace [rvveeefeeeeeefeereelonte loore loge lout frveec|ccecferrec feces quan paasuoq309 cecceclggp [eceeecfeceseefecstesferseesfeseeesferteelggeg [erteeceerers|irripirt[estee lieeeeeeerereesinordg 18H ceeeeTZ0T = 196 TIL |@l8 |8Lb |LLE ss 00°T 106° GO'L |OS°S |Sh°F |GG°E Jrsttt ttre te te TRAY PsosulyT 0s S6T {sto [see |G9t |60T |T0% [OS*T [00°9 |OG°L |SO°L [00'S JOS’ |OT'9 Jr*"** SEES ee ““TBay_ w10D SLUT |F98 |0F6 [066 |8E8 {L8G |299 |GL°LT |OO'ST /SO'ST /S2°eL [SOL |ST°8 |02°6 “UIvIXy SIOAOIG poliqg OWL (esc jess |[Zl2 |OIL (819 |O9F JOS'FT [00'S |OO'LT |SS°ST OS°FT |OG°ST [OF6 jrtTttt ttt ueIg FBO AA ‘sq |'sqz | sag |‘sat| ‘sa | ‘sa | ‘sat |saoz|suoy,|suor|suoy,|suo0z|suoy| suog, 206T | TO6T | OOGT | 668T | S68 | LEST | 968T | ZO6T | TOGT | OOGT | GEST | 868T | LE8T | 968T : SANIM NADOULIN INQOKY Digitized by Microsoft® THE BUSINESS OF DAIRYING 16 shard 0L0'L ‘*sIvak MAAVS UT UlVs [vIOT, e6L e0F LOF | FeF lege 16s | FIZ COLT |660'T |198'T |see‘L |¥86 T9L |0F9 tereeecceccoeerres MIB OF UIBY 9L§ [S88 |SFE& jLFE [20S |Z] [ets |E8h [6th OFF [OFF E8e |LFE |sIe sreeseess HITT UL POG 899 {48h |0FS |T9L [SS9 |e9G |zoF joss't |szo‘L |Tos‘T |s99‘T jeLe'L |SOT'T (866 |°***Spoaq UL Uley Io [vI0L st |oF see eeelag st senereleeee elas 88 sereelgg sL sheeted | aki afoiiatatd sespaa quaqayong teste leeeeeedog abate lb giistenal| Raahivaters hare wists sesfeeeee dog seeets[ireeeefeeeeee|ereeeleeeeeeeeeeeseeereererees TORT Bog zs ce sereeelee leg sestealeeeeelace [gar sleer leg a teats joonie es fete eeeeeeeeeeeeereeeerpayy QOlY 2 ais sefeceeeefeseee eye ies ai seeeseupayy wan sor lrtr ut |oo seselecerleeetor lege leze foot frcecfeccl eter pean paesuo3}09 seeeeelog a aoa naeeiaieed vesfereeeel cee edag 5 saallesastield Way alf ietoudisesi sab-baecons veteeeeereeereeeerganordg HCH creer elgg #8 6396 tet |e6 steveclge Lag se leer lect oer [reese steeeseereerpayy paasury ras 8F 09 9¢ OF 9% 6F 1 ¥8 SOL |66 OL oF S8 rereseeesreeecrorcoes TRIN W10D 83 61 I@ rod 4 €L ST T6E =|F93 =|48G = fG0E = 98ST. 608 “UlB w ; cr] g =] = ¢| 8s | § essa | z 8] > 2 ga aw ° S eg od ® > Sy c Fe go o a at 62 2 we os e |e] 32 | # a | 2 qo |=3| 88 anryl = 34 S i a g HO B | «9 | 5 = “2 eo = 5 gs 5 2 NIVD aTtatx R & SLINSdaA GNV CHITddV SLNNONV Digitized by Microsoft® 42 THE BUSINESS OF DAIRYING UNTREATED PLOT—4.6 TONS TREATED PLOT—7.5 TONS PER ACRE PER ACRE EXPERIMENT WITH NITRATE OF SODA ON WHEAT CHAPTER IV A SUCCESSION OF FORAGE CROPS FOR FIFTY FULL GROWN ANIMALS TuHE following table shows a succession of forage crops actually grown at the Experiment Station Farm in New Jersey, and which furnished a continuous supply of forage from May 1st to November Ist, or six months. Data showing the time of planting and harvesting, cost of production and yield are also given in connection with the table. The number of acres used for supplying the 278 tons of forage was 24, 10 of which were used exclusively for forage crops, while the other 13 were only used a part of the season. Digitized by Microsoft® A SUCCESSION OF FORAGE CROPS 43 A ROTATION OF SOILING CROPS WHICH SUP- PLIED FIFTY ANIMALS SIX MONTHS (N. J. Experiment Station) Kx Used] etsof | cutting ana || Weld us. Feeding Rye, 2 acres.........eeeee 4 | Sept. 27,1900| May 1-7........ 9.4 Rye, 2 acres........ estes 4] Oct. 3.1900] May 7-19....... 19.2 Alfalfa, first cutting....| 7-12 | May 14,1898| May 19-25...... 11.1 Wheat, 2 acres........... 4 | Sept. 26,1900] May 25-June 1 10.4 Crimson Clover, 6 acres}11-5 | July 16,1900} June 1-21...... 42.8 Mixed Grasses, 1 acre..|......[ -seseee cee eeees June 21-26..... 8.3 Oats and Peas, 2 acres.. 3 April 2...... June 26-July 4 12.4 Oats and Peas, 2 acres.. April 11...... July 4£9........ 8.2 Alfalfa, second cutting.|......] ...ceeeceeee eee July 911....... 2.1 Oats and Peas, 5 acres.. rtd April 19...... July 11-22...... 16.4 Southern White Corn, @ ROPOS was ocasncaieadiune %| May 2...... July 22-Aug. 8 17.7 Barnyard Millet, 2 acres} 1% | June 19...... Aug. 3-19....... 23.8 Soy Beans, 1 acre........ 2/ June 10...... Aug. 19-25...... 8.8 Cowpeas, 1 acre.........- 2| June 10...... Aug. 25-Sept. 1 10.5 Cowpeas and Kaffir Corn, 2 2 BUTES sas vevans veeenere 1| July 10...... Sept. 1-16...... 24.4 Pearl Millet, 2 acres....} % | July 11...... Sept. 16-Oct. 1 20.2 Cowpeas, 1 acre.......... 1% | July 24...... Oct. 1-5........ 8.0 Mixed Grasses, 5 acres (partly dried) .........[eeeeee| eeeeee eer Oct. 5-27......-- 20.0 Barley, 2 acres........... 3%, | Sept. 2...... Oct. 27-Nov. 1 5.2 HOt. sconce dixwecsey alaedas enesaeiiaceomunl eeandeee perenne 278.3 Digitized by Microsoft® 44 THE BUSINESS OF DAIRYING CHAPTER V VALUE OF FORAGE CROPS PER ACRE COM- PARED WITH CLOVER HAY AND WHEAT BRAN THE arrangement of crops (see page 45) furn- ished a continuous supply of forage for the dairy herd From May ist until Nov. 1st. The wheat on acres 3, 4, and 5, the alfalfa on acre 8, and the crim- son clover on acres 13, 14, and 15, were used for green manure. The total yield per acre for all crops in the year’s rotation shows a profitable return. Leaving out of consideration the crops that were turned under, and the mixed grasses, which were not in the regular rotation, six acres yielded less than ten tons, eleven acres yielded more than ten tons and less than fifteen, four yielded over fifteen and less than twenty, while one yielded over twenty tons. The average yield per acre for the crops in the regular rotations, not including those turned under, was 12.15 tons. Digitized by Microsoft® VALUE OF FORAGE CROPS PER ACRE 45 SOILING CROPS—KIND, YIELD AND NUTRIENTS g Nut RIENTS g 3 3 2 Crop Rotation 2 8 22 3 38 oO 3 2 ee] home! < ic 2 2h | 2 kh ra Ay AA BAR L Lbs. 1 A 2,441.95 3,162.00 5,603.95 2 1,822.35 996.09 POCA asic. tkie ae eaniaestaneeest 15.05 | 676.86 | 232.19 2,818, 44 Op * WAR OEE 5 acres nis smcisrcyeas aleve fe 2 ss sehzave:avelll Szeraye‘e 4,51 aiesensne a1) [pislaessdana: sua: Peas and Oats.............. . 5.55 | 588.30 72.15 1,143.30 White Flint Corn....,..... Sak 2 231.00 | 86.80} 2,316.30 3,459.60 4 an 1, "30 2, 316.30 ‘ 3,459.60 Peas and Oats............0005 LB: : 142°] 1110004 White FMnt COrmirviccccsc cccuaes ¢ ccsiccaw 7.00 | 231.00 | 86.80 2,316.30 AP OCA sites iascseid cctralatvinre’ soiaiejonee eo seee-{ 12.34 | 787.04 | 156.22 3,416.34 6/ Crimson Clover ............ 2 4.15 | 255.00 42.50 969.00 Cowpeas and Kaffir Corn....... -| 3.60} 97.20 | 39.60 1,004.40 Seeded to Alfalfa, August 18th........[..... ccc fece eee [eee e ee elec eee ee eee TOA s voce seria vehweeega aeons 7.75 | 177.05 61.00 1,849.00 {| Crimson Clover ............ -..| 4.25 | 255.00 | 42.50 969.00 Cowpeas and Kaffir Corn 4.00 | 108.00 | 44.00 | 1,116 00 Seeded to Alfalfa, August 18th........[....... [oe cece elec eee elec eee eens Total... 2,085.00 8] MALEATE, uscts 24s crepe sy ha neve sholaainie dai suid iaell sa mmeten (amagrd H|aeatexeagins Barnyard 3 35.20 ; 5,807.20 Reseeded to Alfalfa, August 6th...... 1.00 3. 18.00 323.00 14.60 | 518. 258.80 6,130.20 9 10.34 a 186.12 3,701.72 5.00 3 61.00 1,819.00 15.34 .09 | 247.12 5,550.72 10 10.34 . 186.12 3,701.72 6.04 | 347.90 93.02 1,208.00 ; * 16.38 | 926.94 | 279.14 | 4,909.72 AD) RVG: as ecescay seegens 4,24 | 220.48 50.88 1,543.36 Vetch and Oats. 5.10 | 339.52 | 112.54 | 2,292.28 BARle ys :sigscieysieid:s'ecigioioiein:steutiaieiyle att Ste weces. Opa 3.40 | 183.60 | 40.80 1,074.00 "POCA svttccs sacral parame anienasat y 12.74 | 743.60 | 204.22 4,909.64 (Concluded on page 46) *Used for green manure. Digitized by Microsoft® 46 THE BUSINESS OF DAIRYING SOILING CROPS—KIND, YIELD AND NUTRIENTS (Continued from page 45) 2 NUTRIENTS (>) z 3 z st ~ 2 » Crop Rotation B g ue nes g 8 os Ges < 3 5 oh mee”) A) Ay ote) ay} =] Tons | Lbs. | Lbs. Lbs. 12 4.24 | 220.48 | 50.88 | 1,543.36 5.10 | 339.52 | 112.54 2,292 .28 3.40 | 183.60 40.80 1,074.00 FRO GAL crdyave seats de3 ciency ee ASS RERNS 12.74 | 743.60 | 204.22 4,909.64 13 |*Crimson Clover sallesed 28. dl aeae cons) poeet act tanpoames a Peas and Oats..........eeeeeee eee 2,415.57 Barley assis, anvcnwsacs caus tana sintet 1,264.00 TOA ercigins sis sigmsionniea ch ta Sacicinewnies 3,679.57 14 |fCrinison ‘Clover’ «cccag va verannewgnyesea) see voce acs eee lead Sates |aveee epee’ Peas and QOats.............000s 1,297.80 BECTON siceusscn; si sfelotnediorisare sie nereiene ieee PRE RANS 1,042.80 Mota cas sevartwvas s temasecied ean meisoss 2,340.60 15 |*Crimson Clover ............. lbs dadseovedvialiers anceonsuzis ll aaacatbaustegsl| elsl aveseigyonn am Peas and Oats.. 6.60 | 699.60 85.80 1,359.60 Sorghum ....... 2.50 | 68.00 | 25.50 587.50 TOTES cerdescuasess sect terete 9.10 | 767.60 | 111.30 1,947.10 16: [SV Dea cc. cacvewasiaeine scieseeiire 6.90 | 386.40 | 124.20 2,470.20 Barnyard: DEiMet. scccsneics cave crease eee 2.75 | 88.00 | 49.50 1,174.25 Total 9.65 | 474.40 | 173.70 3.644.45 17 | Wheat 5.30 | 296.80 95.40 1,897.40 Barnyard Millet 2.00 | 64.00 | 36.00 854.00 Total 7.30 | 360.80 | 131.40 2.751.40 TS; | AVPRTES, socio dere. 28 dupaypususvsssinis siadeberessyaie oid Sd Sage 21.36 |1,775.02 | 378.07 6,900.42 19) FAVPANE A: ccrciigios ss cseiseaines eveuniaiie Te ean 11.15 | 925.45 | 200.70 | 3,601.45 20 |Crimson Clover ..... HOG ka BARRE to TS 9.00 | 540.00 | 90.00 | 1.971.00 OBI si scecdiscinnss nau eeneune bt Se daaiyeea he SHOE 21.73 | 572.59 | 193.57 7,983.60 MOA jb .6 se tamraciies se deterntinetawanans 80.73 |1,112.59 | 283.57 9,954 60 Q1 |Mixed Grasses ......cccccccecwecseceee 12.20 /1,146.80 | 292.80 5,124.00 Mixed Grasses (second crop)........ 20.08 |1,887.52 | 481.92 8,433.60 Four tons clover hay contains...............- 1,080 264 5,040 Three ‘“ ie st a 810 198 3,780 Two ss ss os a 540 132 2,520 Three tons wheat bran contains.............. 924 246 3,240 Three tons corn meal OR LS sees Het crease 558 228 4,200 *Used for green manure. Digitized by Microsoft® SUCCESSION OI FORAGE CROPS 47 CHAPTER VI SUCCESSION OF FORAGE CROPS IN DIF- FERENT STATES THE tables shown in this connection will serve as guides to the dairymen in these particular States. While it is not expected that any of these systems can be followed in detail, they may prove useful. EXAMPLES OF ROTATIONS OF SOILING CROPS Soiling Crops Adapted to Northern New England States— Lindsey. (For 10 Cows, Entire Soiling) Kinp Seed per Acre Bente Area | Time of Cutting ye Sept. 10-15 ¥% acre | May 20-May 30 Wheat . Sept. 10-15....|%acre| June 1-June 15 Red Clove 20 pounds.. Grass and Clover 1% bus. Red is peck Timothy, 10 Ibs. Red Clover....|September ...| % acre | June 15-June 30 Vetch and Oats..|3 bus. Oats, 50 Ibs. July 15-Aug. 1 % acre | June 15-June 25 Vetel .....ccceeeeeee April 20....... Y%acre| June 25-July 10 Vetch and Oats../3 bus. Oats, 50 Ibs. Vetch ........cceene April 30....... %acre|July 10-July 20 Peas and Oats...|1% bus. Canada Peas, 1% bus. Oats....... April 20....... %acre| June 25-July 10 Peas and Oats...|1% bus. Canada Peas, 1% bus. Oats W%acre| July 10-July 20 Barnyard Millet. 1 peck..........-.-2008 May %acre| July 25-Aug. 10 Barnyard Millet. 1 peck............e000 ! ¥% acre | Aug. 10-Aug. 20 Soy Beans (medium green) |18 quarts...........++- J ¥% acre | Aug. 25-Sept. 15 COPD, . nesessess Saad oreieiecmiaies aheeeiaeies ae ¥% acre | Aug. 25-Sept. 10 CORD: 64 pscseipsiecs Neil Rees ewe meie’ ve sarees. .|M ¥% acre | Sept. 10-Sept. 20 Hungarian 1 bushel.............05 ¥ acre | Sept. 20-Sept. 30 Barley and Peas/1% bus. Peas, 1% bus. Barley ........eeeeee AUB. 5. ec ee eaee lacre | Oct. 1-Oct. 20 Digitized by Microsoft® 48 THE BUSINESS OF DAIRYING SOILING CROPS FOR PENNSYLVANIA Watson & Mairs Crop CH When to be Fed % acre ..| May 15-June 1 2 acres..| June 1-June 12 Clover and Timothy...............0.eeee % acre ..| June 12-June 24 Peas ond Ole cccc sss peraewsanies minemunrs lacre ..| June 24-July 15 Alfalfa (second Crop).........cceeee ee eee 2 acres..| July 15-Aug. 11 Sorghum and Cowpeas. (after Rye)...| % acre ..| Aug. 11-Aug. 28 Cowpeas (after Peas and Oats)........ lacre ..| Aug. 28-Sept. 30 CROPS FOR PARTIAL SOILING FOR ILLINOIS DURING MIDSUMMER—Fraser Amount Approxi- Approximate Kinds of Fodder Seed mate Time ‘Time of per Acre of Seeding Feeding 1. Corn, early, sweet sie OE ggias scuawodcernes '6 quarts ..... May 1....| July 1-Aug. 1 2. Corn, medium dent..... 5 quarts ..... May 15...| Aug. 1-Sept. 30 Bi COW DEAS via iasciaissctieieiacs. cca eiers 1 bushel May 15...| Aug. 1-Sept. 15 4, Soy Beans ..........+.055 1 bushel May 15...} Aug. 1-Sept. 15 5. Oats and Canada Peas.| 1 bushel each] April15...] July 1-July 15 6. Oats and Canada Peas.| 1 bushel each} May 1....] July 15-Aug. 1 7. Rape (Dwarf Essex)...| 4 pounds ....} May 1....] July 1-Aug. 1 8. Rape, second sowing...| 4 pounds ....}| June 1....J/Aug. 1-Sept. 1 9. Rape, third sowing..... 4 pounds ....| July 1..../ Sept. 1-Oct. 1 Digitized by Microsoft® 49 SUCCESSION OF FORAGE CROPS “poop * oanjyeyy | 4 a | 49 |°OL “290-8 “}deg [os AINE | °Z CERES BA * aduy -poos saaq foc Hs ur | 8% és zor fee GEOL ‘deg | Te xvTY “ors gop yoy weer#10.m “pues ATIA pepved Tle UTAA | OT-T | 68 98 ‘or dose “snV | TT oune | OG ttt ttt WNY SIO, *poos Ala A “ US Ul | % OF 98 "Ses any ("0g ARTY W109 JOLT “pooy furs amngely | % ow | 29 “GL-T ‘sny |*" 98 ABIG | GG [hetersense Hs eet * aduy ‘asvaaay |-"Surmooyq aaogog [e-rr| gg freee ferret rog-ot atm free eeceeee feces -\(doro puooas) eyeny -agvaaay |" “ym uplot |e lo | ‘geet stag |e sey | og 0 feet “ 81U0. fasvaaay [eestor ular | ee fon fee srs sing | oetidy st 0 S180 pue stog rageaaay [ogi uzlor | ze | oe foes sme-ce oung [++ -orpady st 0 ‘8189 puE stag ‘ueg [oe “= -moorq ur | % 08 veresfeeeegeer aungfecceees | ep Hiovtereessaasolg pay ‘Vg | SUIMOOCTY s10Joq | % =| 98 em fr eGI-T oun }o0g “rey | 02 ‘100g |" "Surwmooly etojog |% | se | srs [°° OUNL-GT AT |*** OL Vdag | sor THN ps asenees oO Ray TT 9g] SY |ESY 235| C2 |22%) suming joomy, ay Bre) gry | B00 2] - Sutmog qed Aypquyeyed | Ayanqey_ Jo seoisaq e) “e ee 10} BULL, ve do0wy = spuu0g a2LVWIXOdddy Adivda e14[12J—NISNOOSIM AOA SMOD aOud SdOwXD ONITIOS AO NOISSHOONS Digitized by Microsoft® THE BUSINESS OF DAIRYING 50 Remarks.—Feed in stable during day and turn cows on pasture at night, or feed in the pasture, spreading the forage. After cutting rye, use same ground for the rape, flint corn and sorghum, and after cutting peas and oats, use same ground for evergreen sweet corn and rape. After oats, sow peas and barley. In this way a single acre only is required (except alfalfa, which is permanent) and the forage produced is ample amount of good succu- lent feed for ten cows for nearly half a year. DATES FOR PLANTING AND USING SOILING CROPS IN WESTERN OREGON AND WEST- ERN WASHINGTON—Hunter CROPS When Planted When Used Rye and Vetch.......... Winter Oats and Vetch. Winter Wheat and Vetch Red Clover............005 Alfalfa Oats and Peas........... Oats and Vetch......... Oats and Peas........... Rape Rape .. Corn Turnips Thousand Headed ‘ate. and Mangels, Carrots Rutabagas September 1-15. Sept. and Oct.. Sept. and Oct.. February February Mareh 15 and trans. June 1.. April April 1-May 15. May 15-July 1. May 15-July 1. May 15-July 1. During June. During June. June 15-July 15. During July. During July. During August. During August. During Aug., Sept. and Oct. Late fall and early winter. Oct. 15-April 1. Oct. 15-April 1 (fed from bins, pits or root-houses. Digitized by Microsoft® ADVANTAGES AND DISADVANTAGES OF SOILING 5I CHAPTER VII ADVANTAGES AND DISADVANTAGES OF SOILING ADVANTAGES (1) Less land required.—Any system which in- creases the productive capacity of the soil reduces the acreage required to maintain the same number of cattle. (2) Less fencing required—Aside from a small field for exercise, it is not necessary for the cows to run at large. Hence the fences can be disposed of, saving much expense for their maintenance. This also throws the farm into larger areas for cultiva- tion, saving time in turning with teams during planting, cultivating, etc. (3) Increased food production.—The amount of food produced by soiling frequently exceeds three times that from pasture, as every square foot of the farm is kept at its highest productive capacity undis- turbed by the treading of animals. (4) Greater variety of food—The succession of crops provides changes in the ration which are usually much appreciated by the animals, keeping their appetites good and favoring a large consump- tion of food. (5) Less waste.—Animals on pasture waste much food by constant tramping, by manure dropping and by lying on it. Some of the pasture grasses become old and unpalatable, while in the soiling system, plants are cut at the proper time, insuring palatabil- ity. Digitized by Microsoft® 52 THE BUSINESS OF DAIRYING (6) Less discomfort and better condition of the animals.—With the soiling system the animals can be kept in the stable during the heat of the day, where they may be protected from flies, and instead of racing over scanty pastures to secure the proper amount of food, they are fed regularly and liberally. (7) Increased milk and better production—The soiling system favors the production of a large and even flow of milk, so important in the retail milk business, hence more profit. (8) Increased quantity and better quality of manure.—The animals are kept in the stable more of the time, where the manure is saved and preserved without waste. Where soiling is practiced it is im- portant that the land be rich, hence the saving of manure is particularly valuable in connection with this class of farming. This saving of the manure alone frequently pays for the extra expense incurred in raising and handling the soiling crops. DISADVANTAGES (1) Increased labor required.—The soiling sys- tem requires much extra labor in preparing the soil and planting and harvesting the various crops and in feeding the herd. The crops must be planted at the proper time and green feed cut and placed before the animals daily, regardless of the weather and other farm work which may be very urgent. (2) More practical knowledge of crops required. —For successful soiling, careful planning and much forethought and study are necessary, which does not need to be considered with the pasture system. Digitized by Microsoft® SOILING VS. SILAGE 53 CHAPTER VIII SOILING vs. SILAGE It has been my experience that the production of milk from soiling crops, supplemented with five or six pounds of hay and six to eight pounds of grain of the proper kind to make a balanced ration, has been practically the same as when a ration of silage has been fed properly balanced with from six to eight pounds of grain. The results of the two systems where soiling crops were fed from May Ist to November Ist and silage for the remaining six months are shown in the accompanying table. Only those animals which remained in the herd the entire year are included in the record. The tabulation shows that during the period of seven years with a herd averaging 23 cows there is a difference in the average yearly milk yield for the herd of 378 pounds, which is in favor of soiling. This difference, however, only amounts to about 16 pounds a year for each cow, which is hardly worth considering. The difference in the annual but- ter yield of the herd amounted to about 16.8 pounds in favor of soiling, or less than one pound a year for each animal. The difference in the average per cent. of fat from the two systems is perhaps of most interest, but this proved to be practically the same, being 4.31 per cent. for the soiling period and 4.38 per cent. for the silage period. The number of fresh cows each month during the year was quite uniform, Digitized by Microsoft® 54 THE BUSINESS OF DAIRYING SUMMARY RECORD OF THE DAIRY HERD, SHOWING AVERAGE YIELDS OF MILK AND FAT DURING THE SOILING AND SILAGE PERIODS SorLinc PERIOD. SILAGE PERIODS ze May 1st—NovemBeEr 1st| NovEMBER 1stT—May 1st ° iS AVERAGE YIELD PER AVERAGE YIELD PER YEAR - Cow or— Cow or— i : : elfle|2leiflel2ls z2/&/a]e@/2)/a)/ a] & Lbs. | Lbs. | Lbs. % | Lbs.| Lbs.| Lbs.| # TBO Ts. 5's: jesiesereioraieiore a's 21 3,414| 144.5} 168.6] 4.23] 2,941] 123.1] 143.6] 4.18 TS9S s, sesdadoajasiais bs eine 20 3,174] 140.7] 164.2] 4.43] 2,970) 182.0] 154.0] 4.44 BOOS i cnssctinorcayie’ 2 12 3,889] 164.3] 191.7] 4.23] 3,078] 187.8) 160.8) 4.48 WOOO 5 aaus.cresdiagard aacevacs 27 3,390] 153.4] 179.0] 4.53] 2,975] 137.2] 160.1} 4.61 D0) vias casiieccea ses 26 | 3,250] 137.1} 160.0) 4.22] 3,287) 144.2] 168.2) 4.39 W902 i ssct arses cieiaie sais ets 30 8,624] 153.8] 179.4] 4.24] 3,046] 127.7/ 149.0) 4.19 MOOS es sinisisisreutiats B23 26 | 3.076] 133.7] 156.0] 4.85] 2,871] 124.9) 145.7) 4.35 Average ...... 23 3,402] 146.8) 171.8] 4.81] 3,024] 182.4] 154.5) 4.38 hence the comparison of yields from the two sys- tems is a fair one and shows that both systems are practicable in respect to the quantity, as well as the quality, of the product produced. On small farms, where it is desired to keep the largest herd possible, it is necessary that every acre be made to produce to its highest capacity. The above systems of summer and winter feeding doubtless come the nearest to accomplishing this. Digitized by Microsoft® Digitized by Microsoft® PART IHI—THE DAIRY HERD CHAPTER I SELECTING THE BREED, FROM A BUSI- NESS STANDPOINT Wir the dairy farmer the breed should be chosen from a business standpoint. Dairymen are too often careless and indifferent in regard to this matter, hence fail in building the very foundation of their business. In selecting the breed it is necessary that the dairyman bear in mind its adaptability to the particular line of dairying he intends to follow; that is, whether a retail milk business where the cus- tomers demand a high quality and are willing to pay for it; whether a wholesale milk business where quality is of little importance and the price is low; whether a breed is wanted for the production of butter on the farm for local trade, or whether a good all-around family cow is wanted. Again a breed should be adopted to the general conditions of the farm. Ifthe farm is made up of large areas of rough stony pastures, a breed that is a good rustler will be more profitable than one that is not. The point should also be considered whether the dairyman is going to make it his chief business to breed and sell pure bred stock or whether the production of milk and butter is to have the first consideration. Digitized by Microsoft® SELECTING THE BREED 57 Some dairymen in selecting a breed look for a “general purpose” or dual purpose cow, or a cow from a specially developed milk producing family of the beef breeds, or grades of such stock, the claim being that even if such animals are not so productive while in the dairy, their meat-producing tendencies offset this. The dual purpose cow, however, is too apt to prove a no-purpose cow. The consensus of opin- ion among those who are strictly in the dairy busi- ness is, that under most conditions, cattle of the dis- tinct dairy type specially developed for dairy pur- poses are best. Owners of the so-called “special purpose” cows expect the dairy products to give such profitable returns that the beef producing qualities of the cow can be entirely ignored. In any case the selection of the breed should be with a view to profit, and this selection must be determined by local conditions. Special adaptations.— While it is claimed for two or three breeds of cattle that they possess the com- bined qualities of meat and milk, there are a num- ber of families and breeds which have marked char- acteristics distinguishing them as milk and butter producers. With this great variety, a dairyman who is ambitious can find and select cows well adapted to his particular conditions. Some breeds are noted for the quantity of milk they produce, others for the richness of their milk and the color of their product, whether milk, cream or butter. Certain individual cows combine quantity and quality in a marked de- gree. Some breeds are very active and thrive on a wide range of scanty pasture and consume coarse Digitized by Microsoft® 58 THE BUSINESS OF DAIRYING foods with profit in winter. There are other breeds which do better when more closely confined and subjected to high feeding. Some cows give a heavy flow of milk for a short period and others are more persistent, giving a good flow throughout the year. Many of these different characteristics pertain to dairy breeds, so that a dairyman knowing what he wants, can choose his breed without pronounced opinions or direct advice from others. There is no one best breed for all. The best breed is the breed best suited to each individual dairyman’s needs. It is simply a question of making a proper study of the subject, and no dairyman has to go far in this country to find a good breed for milk production, for the cream trade or for butter-making. It has been demonstrated that the best cow for butter is also the best cow for cheese. i It will not be out of place to mention briefly, in this connection, some of the characteristics of the breeds most prominent in the dairy world to-day. Let us have clearly in mind at the outset what a breed is. We recognize a class of animals as a breed when they have been subjected to and repro- duced under the same conditions until they have ac- quired a distinctive character common to all mem- bers, which, reproduces with very slight variations. PRINCIPAL DAIRY BREEDS Ayrshire.—A breed adapted to the rougher and less fertile sections of the country, for the reason that they originated in the county of Ayr, Scotland, a region of moderate fertility, with natural pas- Digitized by Microsoft® SELECTING THE BREED 59 turage so distributed that grazing animals had to travel long. distances to satisfy their hunger. They excel in their ability to obtain subsistence and thrive on a wide range of scanty pasture and in giving a dairy profit on coarse forage. They are tough and hardy and stand rough weather better than most other breeds. In perfecting the breed the end sought has been a large yield of milk without extravagance of food. The Ayrshire cows are of medium size, averaging about 1,000 pounds at ma- turity. They are short legged, fine boned, very active and of a somewhat nervous temperament. The Scotchman has worked for quality in the udder for a long time, with the result that the full udder of the Ayrshire has come to be regarded as a model in shape. The teats, however, are a little too small for easy milking, but careful breeders remedy this defect. The Ayrshire cow is a large and persistent milker, occupying middle ground between the Hol- steins as large producers and the Jerseys and Guern- seys as rich producers. One noted herd has an un- broken record for nineteen years with an average product of 6,407 pounds a year to the cow. Some individual cows have exceeded 12,000 pounds in one year. Large butter records are not numerous, but some individual cows have reached 500 and even 600 pounds. The milk of the Ayrshire is not exceptionally rich, but somewhat above the average. Herd records average from 3.5 to 4.0 per cent. of butter fat throughout the year, the average for the breed being about 3.8. Ayrshire milk is very uniform in its Digitized by Microsoft® 60 THE BUSINESS OF DAIRYING physical character. The fat globules are small, even in size and do not separate freely from the milk. Cream, therefore, rises slowly and has compara- tively little color. The Ayrshire is therefore noted more especially as a milk breed, the milk being ordinarily suited for city supply. It stands long transportation without churning or injury. The Ayrshire may be fairly classed as one of the promi- nent dairy breeds. Guernsey.—The shrewd, careful people of the isl- and of Guernsey have developed this breed, which is known the world over for producing butter of the highest natural color and with small outlay for food. Taking a look at her we see an animal weighing GRAND CHAMPION AYRSHIRE COW, NATIONAL DAIRY SHOW, CHICAGO, 1906 Digitized by Microsoft® SELECTING THE BREED 61 from 900 to 1,200 pounds and giving the impression at once of an animal of the dairy type built for the butter-making business. The udder and teats are large and well placed in select specimens. Not only is the butter from the breed of rich golden color, but the milk and cream as well. For this reason these products are highly prized by the critical consumer. The cows produce liberal quantities of milk of un- common richness in butterfat and natural color. They are valuable butter cows and at the same time good animals for market milk where quality secures a relatively high price, and they are noted for rich production combined with especial economy in feed- FIRST PRIZE THREE-YEAR-OLD GUERNSEY BULL, PAN-AMERICAN EXPOSITION Digitized by Microsoft® 62 THE BUSINESS OF DAIRYING ing. In their native land the average herd is ex- pected to produce 5,000 pounds of milk and 300 pounds of butter in a year. In this country, where the animals are more highly fed, many herds exceed 6,000 pounds of milk and 400 pounds of butter. GUERNSEY Cow, “YEKSA SUNBEAM.” RECORD, I,000 POUNDS BUTTER IN ONE YEAR Single cows have records of over 14,000 pounds of milk, and one has reached an equivalent of 1,000 pounds of butter in a year under official test. The Guernsey and her sister, the Jersey, rank as the leading butter breeds in this country. Holstein-Friesian.—These black and white ani- mals, introduced from the provinces of North Hol- land and Friesland, constitute one of the oldest of Digitized by Microsoft® SELECTING THE BREED 63 the dairy breeds. This breed excels in milk produc- tion. The animals are also characterized by their large frame, fine bone (compared with the size of the breed), abundance of flesh, silken coat and ex- treme docility. The object of the early breeders was to produce as much milk and beef as possible from the same animal, and this is still the object of many of the breeders of these animals to-day. Their big bony frames are usually well filled out and are thus readily turned into beef. The calves are large at birth and they usually grow and fatten with great rapidity. For this reason the heifers develop and mature early. The calves are usually raised with lit- tle difficulty. In size the Holsteins are the largest of all the dairy breeds. Mature cows range in weight from 1,200 to 1,500 pounds and sometimes reach 1,800. The bulls at maturity are very large, often above 2,500 pounds, and usually possess a vigorous constitution. As already stated, one of the prominent characteristics of this breed is the large milk production. The udder is often of extraordi- nary size with teats of good form and well placed. The milk veins are frequently remarkably developed. The cows are generally of the true dairy type. Records are numerous of cows giving an average of above their own live weight in milk monthly for over twelve consecutive months, and there are au- thentic instances of daily yields of 100 pounds or more for several days in succession, and 20,000 to 30,000 pounds of milk in one year. Many herds pro- duce an average of 8,000 pounds per cow a year, and some 10,000. One of the most serious defects in Digitized by Microsoft® 64 THE BUSINESS OF DAIRYING this breed is the low percentage of fat and total solids in the milk. The cows have been favorites for dairymen doing a milk supply business, but in numerous instances their product has been below the standards fixed by State and municipal laws. HOLSTEIN BULL, “COUNT PAUL DE KOL, 2D,” FIRST PRIZE THREE-YEAR-OLD, PAN-AMERICAN EXPOSITION It should be stated, however, that many breeders are working toward a higher fat content with con- siderable success, and many families of this breed produce milk which exceeds 4.0 in fat and are profit- able butter producers. The fat globules are small and of uniform size, separating slowly by the grav- ity method of creaming and carrying very little Digitized by Microsoft® SELECTING THE BREED 65 color. There are several yearly records of butter production of herds exceeding 400 pounds per head, and single cows have exceeded 600 pounds. The Holstein cow Aggie Cornucopia Pauline has an official 7-day record of 27.459 pounds of butter fat, HOLSTEIN Cow, “COLANTHA 4TH JOHANNA,” CHAMPION BUTTER COW OF THE WORLD, 1,164.63 POUNDS IN A YEAR equivalent to 32.02 pounds of butter. To do their best this breed must have an abundance of rich food without the necessity of much exertion to obtain it. As stated at the outset, the dairyman must select the breed best suited to his conditions. The Holsteins with the Ayrshires rank as the foremost milk breeds. Jersey.—This is one of the most important and widely distributed of the dairy breeds of cattle in Digitized by Microsoft® 66 THE BUSINESS OF DAIRYING this country. Developed on the Island of Jersey, it is delicate and gentle with well-established charac- teristics. The animals are light, quick and graceful in movement, and are often spoken of as “‘deer-like” in appearance and action. ‘The color is variable from black to brown and tan to fawn. The blood of the Jersey is almost unmistakably shown by signs or markings, whether pure bred or grade. A valu- able characteristic of this breed is prepotency or transmission of form, constitution and function to offspring, these having been established by many generations of pure breeding. The Jersey is noted as a butter breed. The milk produced is, as a rule, richer in fat and solids than that of any other breed, but the quantity yielded, on the other hand, is apt to be lower. The milk from Jerseys often contains over 6 per cent. of fat, and the average for the breed is close to 5 per cent. The fat globules in the milk are large, causing the cream to separate quickly, which is quite an advantage, particularly where the gravity system is used. The Jerseys are second only to the Guernseys in the abundant secretion of color- ing matter, which shows itself in the skin and on various parts of the body and gives a rich tint to milk and cream and a golden hue to the butter. The typical Jersey generally has a high-strung nervous temperament. They must therefore receive good care if best results are to be secured. That is, they cannot be abused as to feed and treatment without injury. They are therefore most likely to prove a success in the hands of intelligent dairymen who take an interest in their stock. The dairy type Digitized by Microsoft® SELECTING THE BREED 67 predominates, showing a wedge-shaped, deep- chested body, good digestive organs, large full udders, well-developed milk veins, and a soft, mel- low skin. The cows are gentle and docile when well treated, while the bulls have a reputation of being hard to handle and sometimes ugly and dangerous. This, however, depends largely upon their early treatment and training. While the Jerseys are the smallest in average size of the noted dairy breeds, certain strains of Jerseys reach a good weight. On their native island the Jerseys have been bred especially and almost exclusively for butter. In America breeders have striven with some degree of success to increase the milk yield while maintaining its high quality. The cows are noted for persistence in milking, making a long season of profit. Many herds average 5,000 to 6,000 pounds of milk an- nually, and single cows have reached 14,000 and even 16,000 pounds. Jersey butter records usually make a good showing, and good herds average 350 to 400 pounds of butter annually, and single cows have exceeded 699 pounds. Confirmed tests of 20 pounds of butter in seven days have been recorded. The man more important than the breed.—It is possible to select any one of the principal breeds of dairy cows and consider it from the most favorable standpoint and make it appear to be the best breed. On the other hand it is just as easy to discuss these same breeds individually from their most unfavor- able standpoint and make them appear very unde- sirable for dairy purposes. The writer, however, has tried to give them all fair treatment. The fact Digitized by Microsoft® 68 THE BUSINESS OF DAIRYING is, there are most excellent cows in all of these breeds, and success will depend more upon the in- telligence of the man behind the breed who studies his conditions, than upon the breed itself. Some other breeds that have marked dairy quali- A GOOD TYPE OF THE JERSEY BREED ties.—The principal dairy breeds have already been described, but a discussion of this question would not be complete without a brief mention of some of the less prominent yet very useful breeds of animals. As the subjects in this book are being discussed principally from a business standpoint, the writer wishes to state that some dairymen will no doubt Digitized by Microsoft® SELECTING THE BREED 69 be able to reap quite as much profit from some of the following breeds, under certain conditions, as from the breeds which are more strictly of the dairy type. Brown Swiss.—This dairy breed par excellence in Switzerland, and having a fine reputation through- out Furope, has not, however, much prominence in this country. The animals are strong, muscular and active and well adapted to the mountains of Switzer- land, many of which are covered to their tops with fine rich herbage. The cattle graze in the valleys in winter and on the mountains in summer. This breed may be placed in the second class as to size, among the distinctly dairy breeds. The color shades from dark to light chestnut brown, and often approaches a mouse color. They are strong, fleshy, compact, well proportioned, hardy and necessarily good mountain climbers. They have a straight back, heavy legs and neck, giving a general appear- ance of coarseness, although in fact they are small boned, have a fine silky coat and other attractive dairy points. The calves are large, often weighing over 100 pounds at birth. They mature fast and have healthy constitutions. Both bulls and cows are docile and easily managed. If any breed has a claim to the class of so-called “general purpose” animals the Brown Swiss probably approaches it the nearest. Being developed originally as a dairy breed, Brown Swiss cows yield a generous flow of milk and hold out well. Good specimens average 6,000 pounds of milk a year, and in single instances have reached 10,000. The milk tests from 3.5 to 4.0 Digitized by Microsoft® 70 THE BUSINESS OF DAIRYING fat. At the Chicago Show in 1891, one cow of this breed made an average daily record for three days of 81.7 pounds of milk containing 3.11 pounds of fat, equivalent to more than 3% pounds of butter in one day. These cattle also make good beef. They are A TYPICAL BROWN SWISS COW almost always full fleshed and readily fattened when not in milk. The meat is said to be of fine quality. Devon.—The native home of this thrifty and attractive breed of deep red cattle is on the high- lands of Devonshire in southwestern England. The Devonshires are regarded as one of the oldest and purest breeds, and it is believed that they were among the very first cattle brought across the Atlantic, reaching New England in the year 1623. Digitized by Microsoft® SELECTING THE BREED 71 Among the characteristics of the Devon are attrac- tive appearance, compactness, hardiness, activity, intelligence, docility, and tendency to fatten. The prevailing red varies from a dark rich color to pale chestnut. The hair is soft, fine and often curls closely on the neck, shoulder and face. Asa result of centuries of careful breeding the Devon has been brought to a fixed type and is not subject to great variations. They are of medium size, easy keepers, active, hardy, thriving on meager pasture and in hilly and mountainous regions. As a breed Devons do not yield large quantities of milk and are not persistent milkers. Certain families bred for dairy purposes have made fair milk records, and some herds average 4,000 pounds per year. Single ani- mals have produced 50 pounds of milk in a day. The milk is fairly rich in quality, ranking next to the Channel Island breeds in percentage of fat, total solids and high color. Comparatively little attention has been given to their milking qualities, as they are regarded by the majority of breeders as more par- ticularly a beef producer. The beef is highly prized, bringing the top price. The steers are special favor- ites as working cattle. The calves are always fat and lusty, showing a vigorous growth. The best friends of this breed claim there are great possibili- ties in developing the dairy qualities of these animals. Dutch belted.—During the seventeenth century, when the cattle interests of Holland were in the most thrifty condition and breeding had become a science, a breed was developed known in that Digitized by Microsoft® 72 THE BUSINESS OF DAIRYING country as “Lakenfeld” cattle, but called Dutch Belted in this country. Wonderful and remarkable as it may appear, the Dutch Belted cattle were bred true to color, a pure black with a continuous white belt around their body, beginning behind the shoulders and extending nearly to the hips. This sharp contrast of color makes an imposing contrast and a beautiful sight when several of these animals are seen grazing together. Feats in breeding by the Hollanders, particularly for contrasts in color, were accomplished that would defy our modern breeders, and they have been classed as lost arts. For several centuries they were owned and controlled by the nobility, keeping them pure and limiting their num- ber to their ownership. Importations were first made about the middle of the present century. Their form approaches the dairy type and they pos- sess many of the qualifications of an ideal dairy ani- mal. They are docile, hardy and vigorous and have a very compact form. As milk producers the belted cattle seem to give good satisfaction, though the milk is not above the average in quality. Leading breeders claim for them that they are thrifty, practi- cable and profitable. One herd of 37 is reported as averaging 5,840 pounds of milk containing 3.6 per cent. fat. Single cows have exceeded 8,000 pounds of milk in a year. This breed is not numerous, either in Europe or America. Shorthorns as dairy cows.—This breed has made a great influence upon the live stock of England and was the first pure breed to make an impress upon the cattle of the United States, and importations Digitized by Microsoft® SELECTING THE BREED 73 date back as far as 1783. The climax of the Short- horn “boom” came in 1873, when 109 head were sold at auction in three hours for $380,000. One cow at this time sold for $40,600. The aim of most breeders of Shorthorns has been to secure early maturity, size, form and beef produc- ing qualities. “All is useless that is not beef” is the motto generally followed. The Shorthorn is a beef breed and has been so for many generations, but there have always been good dairy cows among them, and in England especially strains and families have been kept somewhat distinct and known as milking Shorthorns. A few breeders in the United States have followed this example and enough were found in 1893 to make up a herd which entered the famous dairy-cow test at the Columbian Exposition, and there made a most creditable record. Although they can hardly claim to belong to the class of special dairy breeds, they are entitled to recognition in these pages. In point of size the Shorthorns are probably the largest among pure breeds of cattle. The weight of the cows ranges from 1,200 to 1,600 pounds and the bulls from 2,000 to 3,000. The colors of the breed have always been various blend- ings of red and white. In the best milking types the cows are rough and angular in outline, with large, hairy udders and good-sized, straight teats well placed. The animals are quiet and kind in disposi- tion. The Shorthorns when first brought to America received the name of “the milk breed,’ and even now the breed has inherent dairy qualities which careful Digitized by Microsoft® 74. THE BUSINESS OF DAIRYING breeders successfully develop. Among the early records 6 to 9 gallons of milk a day was not uncom- mon. At the Columbian Exposition the best Short- horn cow gave 65 pounds of milk in one day and 1,593 pounds in 30 days, yielding 62%4 pounds of butter. The best dairy herds of this breed average 6,000 to 7,000 pounds of miik per cow annually and 300 pounds of butter. Single cows have exceeded 10,000 pounds of milk and 400 pounds of butter in GOOD TYPE OF DAIRY SHORTHORNS one year. The milk of this breed is of fair quality, averaging about 3.75 per cent. fat. The fat globules are of medium and uniform size, so that cream sepa- rates quite readily. The milk is rather pale in color. Polled Durham.—This is simply a branch or family of the Shorthorn breed, but from the fact that Digitized by Microsoft® SELECTING THE BREED 75 they have become so fixed in type and in the potency of the hornless feature, they have been allowed a name and place as a distinct breed. Animals regis- tered as Polled Durhams, however, are also ad- mitted to the American Shorthorn Herd Book. This. family has all the features of the Shorthorn breed except that they are hornless; this feature be- ing developed through sports and selection. It may be said that this is the only breed of cattle originat- ing in America. Its foundation, however, goes back to England. While they are classed as beef animals, the milking qualities have not been lost sight of and among them are some excellent milkers. As they practically duplicate the “Shorthorns” in dairy ca- pacity, a separate description is unnecessary. Red Poll.—Hornless or polled cattle have existed in different counties in England from time imme- morial. The modern Red Polled cow in this coun- try is the result of the combination of several strains of polled cattle, and it is the aim of the most pro- gressive breeders to produce a cow of medium size, blood-red in color, of fine bone, compact form, fat- tening easily and giving a fair flow of moderately rich milk. In other words, the “general purpose” cow idea is kept in mind. The breed is compara- tively new. Red Polled cattle resemble the Devons almost as closely as Polled Durhams resemble the Shorthorns, yet the two races are probably not closely related. The Red Polls, however, are some- what larger, and the cows as a rule are better milkers than the Devons. Their meat is fine grained and of high quality. As dairy animals this breed Digitized by Microsoft® 76 THE BUSINESS OF DAIRYING must be placed in the second class with the other breeds which aim to serve the dual purpose. Being comparatively few in number in this country there are not many dairy records at hand. Records of herds averaging 6,000 to 7,000 pounds of milk are reported, and single cows have produced 12,000 pounds. The milk is of fair quality, averaging about 3.75 per cent. fat. It should be remembered that the above records are from select herds and are far above the average for the breed. BREED TESTS Comparative yields of milk and butter fat—The following statements, taken from the Report of the Wisconsin Experiment Station for 1903, show the average per cent. of fat and production of milk and Average Per Cent. of Fat and Production of Milk and Butter Fat per Breed—American and European Analyses (Woll) Fat Tests Records of Yield 3S S ey o BREED 5 2 Eu 8 2 224s a2e3 ica Ri e et ae AD > oO go | ma | 85 | ZAR | F6™H a 4 ‘Per cent. Lbs. Lbs. SOTSCY steve ea saineseniex Ace 491 4.98 425 27.3 1.36 Guernsey .. ee 191 4.77 151 29.7 1.42 Holstein-Friesian ys 679 3.28 503 48.8 1.60 Shorthorn ............ aa 370 3.73 275 43.5 1.62 AYVSRILE seas ciecenivens 36 108 3.84 50 37.0 1.42 Red Polled ....... sé 50 3.73 50 37.3 1.39 Brown Swiss ..... Pe 20 3.78 14 37.3 1.41 Devon ........... a 50 4.57 27 13.2 .60 Dutch Belted . 5 3.40 5 27.2 92 Polled Jersey ... 5 4.66 5 22.3 1.07 French Canadian 5 3.99 5 27.0 1.08 Digitized by Microsoft® SELECTING THE BREED a7 butter fat per breed. The data for per cent. of but- ter fat in the table which follows includes tests of the milk of 1,974 cows and the data for milk yield includes tests of 1,510 cows. This summary includes a large number of Euro- pean analyses of milk, especially of milk from Short- horn, Jersey, and Holstein cows, and it may there- fore be argued that the results do not fairly repre- sent the quality and yield of milk produced by American cows of the respective breeds. To over- come this criticism all available analyses of milk pro- duced by purebred American dairy cows were coms piled and the results of this second summarization are shown in the following table, which includes data for 881 cows as regards the fat content of the milk and for the average milk yield of 825 cows: Summary of American Analyses of Samples of Milk from Purebred Cows (Woll) Fat Test Records of Yield % % BREED ge ag ee Seu hg De et De cages a5 aD ES EA Bo | 65h pias a a Per cent. Lbs. Lbs. DOPSCY vassujse Pe aaanie sa.c6 164 5.13 153 24.5 1.26 Guernsey Bi é 67 4.87 53 28.9 1.41 Holstein-Friesia 502 3.30 493 48.9 1.61 Shorthorn . 43 3.58 39 31.9 1.14 Ayrshire .. 33 3.85 18 27.7 1.07 Red Polled 15 3.84 15 26.6 1.02 Brown Swiss . 14 3.7 14 37.3 1.41 Dutch Belted . ih 5 3.40 5 27.2 92 Devon s.cs-caacaycen eee 28 4.64 25 11.8 55 Polled Jersey ... aie 5 4.66 5 22.9 1.07 French Canadian ........ 5 3.99 5 27.0 1.08 If the results are arranged in the order of the aver- Digitized by Microsoft® 78 THE BUSINESS OF DAIRYING age daily amounts of fat produced by the cows, we note that the Holstein-Friesian cows lead the list with an average production of 1.61 pounds of fat. The other breeds follow in this order: Guernsey and Brown Swiss, 1.41 pounds of butter fat; Jersey, 1.26 pounds; Shorthorn, 1.14 pounds; French Cana- dian, 1.08 pounds; Ayrshire and Polled Jersey, 1.07 pounds; Red Polled, 1.02 pounds, etc. The data obtained for the Holstein-Friesian cows differs somewhat in their character from those for cows of the other breeds from the fact that the Hol- stein tests in a large majority of cases were of short duration, i.e., mostly seven days, and were con- ducted under a more or less forced system of feed- ing. The large number of animals contributing to the average data for this breed renders the figures valuable as an expression of the average quality of milk of American Holsteins and their production of milk and butter fat at this time. The latter figures may be considered maximum when the performance of a large number of animals is summarized. The data given in the column headed “Per cent. of fat” represent, as we believe, very accurately the aver- age quality of milk produced by purebred cows of the different dairy breeds in this country at the pres- ent time. Digitized by Microsoft® MILK RECORDS 79 CHAPTER II MILK RECORDS Value of milk records.—Records of the perform- ances of dairy cows form the only accurate and safe basis for judging their value. No person is able to go into a good-sized herd and pick out all of the best cows by examination. Records are absolutely necessary to determine profit and loss. In one com- munity, where the dairymen had the same soil and the same market, it was shown that one made $2.50 for every dollar invested in feed, while his neighbor lost 50 cents. This difference was due almost en- tirely to a lack of business methods. It is the con- stant aim of progressive dairymen to improve their herds, and such improvement must depend largely upon culling the herd and getting rid of the unprofit- able animals. From the breeder’s standpoint, records are especially valuable in assisting in finding customers for their stock. Many buyers insist upon seeing records of performance before purchasing. A record is also of great help to the feeder. If he knows exactly what a cow is doing he can pre- pare the ration accordingly and often feed more economically. Again, a daily milk record enables a dairyman to detect the approach of sickness in a cow and thus to take steps to ward it off. Much inspiration is obtained from keeping a record, and nothing gives a dairyman more satisfac- tion than watching the improved returns from his herd. Many of the State experiment stations have Digitized by Microsoft® 80 THE BUSINESS OF DAIRYING given examples of the importance of keeping careful records of the individual cows, and thus determining which are profitable and which are kept at a loss. EXAMPLE 1.—At the Georgia station the best cow in the herd gave 7,968 pounds of milk, which pro- duced butter worth $115.44, while the poorest cow in the same herd gave only 2,788 pounds of milk, with a butter value of $41.63. EXAMPLE 2.—At the Michigan station the profit on the milk from different cows varied from $6.08 to $94.05. EXAMPLE 3.—At the New Jersey station the profits from different cows varied from 13 cents to $49.72 when milk was valued at $1 per 100 pounds. EXAMPLE 4.—At the Connecticut (Storrs) station, during the year 1903, the best cow gave a profit of $54.72, and the poorest $2.76. In this case the best cow gave a profit of nearly twice that of the average cow in the herd. EXAMPLE 5.—At the World’s Columbian Exposi- tion, Chicago, the cow with the best individual record made two and one-third times as much butter as the poorest of the seventy-five. While the difference between the best and poorest animals in the examples given are great, the poorest cows reported are not so poor as many of those kept by individual dairymen, who make no accurate tests and who rarely know anything of what each animal is actually doing. Strong evidence is given on this point by the Illinois Experiment Station, which found, after testing a number of herds in the State, that nearly every one proved that some of the cows Digitized by Microsoft® MILK RECORDS SI produced butter enough to pay a handsome profit to the owner, while others that required the same feed, care and time spent in milking, did not make butter enough to pay for the food they ate. One man who kept twelve cows got more money for the milk of three of them than he did for that of all the other nine put together. To cite an example of a single dairyman in a Western State, eleven heifers in his herd gave, during the first milking season, 2,807 pounds of but- ter, which netted 20.4 cents per pound, an average of $51 for each heifer. With an allowance of $40 for feed, he had a net average profit of $11 per head. Tn the absence of a daily record he might have been content with the result and gone on in blissful ignorance of the fact that five of the heifers, instead of giving a profit of $11 each, actually lost for him an average of $8.20 each. Neither would he have known that six of the heifers gave him an average profit of $27. Further, he would not have known that if he had not been the unprofitable owner of the five poorest heifers, his whole profit, instead of being $121, would have been $162, or $41 more profit with no more than half the work. The last statement is the most important, for many dairymen could reduce their herd one-half (and the labor and capital as well) and still be making more profit. This is the great lesson which the dairy farmer needs to learn to-day, for it is the foundation of profit in dairy farming. Accurate records necessary.—Guesswork is ex- pensive to the dairyman. Even the best judges are Digitized by Microsoft® 82 THE BUSINESS OF DAIRYING not able to pick out the best cow in a herd without weighing and testing. Farmers know the good and poor milkers in their herds in a general way, but only a few breeders, whether of common or pure- bred stock, use the scales or fat test to supply definite knowledge. When the milk is not weighed the amount is almost sure to be overestimated. The fact that a cow gives 12 to 15 quarts of milk a day at a certain time does not prove that she will give 5,000 pounds in a year. She must be fed and cared for during the entire twelve months, and the profit or loss depends upon what she will produce during the entire year. Even dairymen who have bred and handled their own cows are not able to estimate their yearly yield of milk, and those who have attempted it have usually come wide of the mark. In one instance reported, a dairyman before begin- ning his test made a note of the joint opinion of him- self and his sons who had done the milking in the herd for years, as to the half dozen best cows in the herd, and an estimate of their season’s milk yield. When the year’s record was completed it was found that, in order of actual merit, the cows stood thus: First the fifth; second a cow not on his merit list; third his fourth; fourth his first; fifth his sixth; sixth like the second, and his second and third still lower on the list. These facts were verified by subsequent records. The records showed this owner further that about one-fourth of his cows were being kept at a loss, while others barely paid their way. The record of the herd is a matter of the utmost Digitized by Microsoft® MILK RECORDS 83 importance. The highest degree of success cannot be attained unless dairymen know accurately the production of each individual cow. This is neces- sary as a guide to rational treatment and to insure the greatest profit. The record should include not only the dairy performance, but a concise history and description of each animal. The former re- quires a daily record of the milk yield of every cow and a fat test of several consecutive milkings, if ac- curate records are to be secured. Samples for this test may be mixed and this “composite sample” tested, thus obtaining the average. The method is easily learned and practiced. With the percentage of fat taken periodically and a summary of the daily yield of milk, the dairyman has a full record of every cow in his herd. To give still more complete knowl- edge there should also be a record, at least approxi- mately accurate, showing the cost of the food con- sumed by each cow, so that the economy of the pro- duction may be shown. Records easily kept.—Records are far more easily kept than are generally supposed, and the time and cost of keeping them for each cow is so small as to be only a trifle in comparison with their value. The length of time required to weigh and sample the milk will depend much upon the quickness of the individual doing the work. Ordinarily, however, it has been the author’s experience that one-fourth minute per cow at each milking, or one-half minute per day, is sufficient to record the weights. When samples are taken on two successive days in each month, which is becoming a common practice, this Digitized by Microsoft® FORM FOR DAILY MILK RECORD. NATIE REGENA] Q. Q. E. [EVESTA cow |PRINCESSA 4th. |BEAUTY}| IDEAL {QUEEN | ALTA |SEBOLT|JILIX | 6th. AMIP.MIAMIP.M.JAMIPMIAMJPMIAMIPMJA.MIPM [AMIPM.|AM|PMIAMIPM. Ibs] lbs |Ibs| Ibs | Ibs, Ibs.| Ibs | Ibs.| Ibs| Ibs. Ibs Ibs.| Ibs] Ibs.) Ibs. Ibs] Ibs.! Ibs, © lo IN [Om [or JF [os [PM J— r=) TOTAL Digitized by Microsoft® MILK RECORDS 85 will require practically the same time daily per cow as weighing the milk. An hour or two some rainy day is all that is necessary to make the Babcock test for percentage of fat. \Wuith this amount of time expended the farmer can have a reasonably accurate KEEPING A CAREFUL RECORD OF THE WEIGHT OF MILK dairy record of every cow in his herd. Considering the time consumed in doing this work, and the small expense involved in securing record sheets, scales, and some simple form of the Babcock tester, it is surprising that more dairymen do not test their herds. After keeping records the farmer will find that he has made many surprising mistakes in his estimates of the relative value of his cows. The Babcock test.—While full directions usually accompany the apparatus as purchased it will not be out of place to state briefly here the principles of Digitized by Microsoft® 86 THE BUSINESS OF DAIRYING the test and how it is operated. The outfit consists of a pipette for measuring the milk sample, an acid measure, test bottles graduated to Io per cent., and a centrifugal machine for whirling the bottles and contents at high speed. Small machines are easily operated by hand, while large ones require power. The important thing at the outset is to secure a fair sample of the milk to be tested. This is accom- plished by thoroughly mixing the milk by repeatedly pouring it from one vessel to another. It is then in condition to sample. The sampling may be done by using a small dipper. Owing to variations in the composition of the milk from day to day and in the morning’s and evening’s milk of the same day, it is necessary to collect several samples if accurate re- sults are to be secured. These may be brought to- gether for two or three days and made into a com- posite sample before the test is made. A few drops of formalin or a little potassium bichromate may be used to keep the sample sweet. The composite sample thus obtained should be thoroughly mixed. The pipette is then drawn nearly full of milk by placing the mouth at the end; the forefinger is then quickly placed over the top end of the pipette as it is removed from the mouth; the pipette is held on a level with the eye, while the milk is allowed to run out slowly until its surface is even with the 17.6 mark. The pipette is then inserted far enough into the test tube to allow the milk to run in without spilling. After the pipette has drained, the last drop is blown from it and the sample is ready for the acid. The ordinary commercial sulphuric acid, having a Digitized by Microsoft® MILK RECORDS 87 specific gravity of about 1.82, is used in making the test. It should be used at a temperature ranging from 50° to 70° F. and always kept in a tightly stop- pered bottle. Care must be taken in mixing the acid with the milk; 17.5 c. c. are measured into the acid graduate and slowly turned into the test tube in such a way that it runs down on the inside of the bottle rather than directly into the milk, to prevent burning the milk solids. A complete mixture is effected by holding the bottle by the neck and giv- ing it a gentle rotary motion. The action of the acid causes a rapid increase in temperature, at the same time dissolving all the non-fatty solids of the milk and making possible a rapid and complete sepa- ration of the fats. The test bottles and contents are now placed in the centrifugal machine and whirled at the required speed, which varies with the size of the machine. The bottles assume a horizontal position, and as the fats are the lighter part of the milk they rise to-the surface. With the hand machine full speed should be maintained for five or six minutes for the first whirling, after which enough hot water should be added to the contents of the bottles to float the fat within the limits of the graduated scale on the neck of the test bottle. The bottles are whirled again for two or three minutes at full speed, after which they should be placed in hot water (temperature 125° to 140° F.) to keep the fat in a clear liquid state for reading. If when managed in this way clots of curd or other matter are mingled with the fat, making the reading uncertain, the difficulty can usually be Digitized by Microsoft® 88 THE BUSINESS OF DAIRYING GLASS, Lie LZ GLASS, NZL lldddddddddddddddddddddcddd LONGITUDINAL SSS SECTION La 7) CROSS SECTION ~GLASS* ADJUSTABLE RECORD BOARD DESIGNED BY THE AUTHOR Digitized by Microsoft® MILK RECORDS 89 avoided by adding the hot water in two portions, filling the bottles at first only to the neck, and after whirling about one minute adding sufficient hot water to bring the fat into the graduated neck, after which the bottle should be whirled and the fat measured. If a steam-power machine is used it will not be necessary to place the bottles in hot water. The percentage of fat is determined by the grad- uated scale on the test tube. A pair of dividers or small compasses (Fig. 4) can be used to good ad- vantage in reading the results. The two points are carefully adjusted, so they exactly enclose the fat column. The lower point is then placed at the zero mark; the other point will then indicate the exact reading. The result obtained gives the percentage of butter fat in the milk. To determine how many pounds of butter a cow is producing, multiply the pounds of milk produced by the percentage of butter fat, and multiply the result by 1 1/6. EXAMPLE: 24 (pounds milk) & 0.04 (per cent. fat) =0.96. (pound fat) X 1 1/6 = 1.12 (pounds butter). Record board.—The accompanying cut (page 88) represents a record board designed by the author at the New Jersey Experiment Station. A record sheet of sufficient size to include the weight of the morn- ing and evening milk of each cow in the herd for a month is attached to this board by means of thumb tacks. Two panes of glass (a-a) are set in the frame in front of the record sheet with a space (b) of three-fourths of an inch between them for entering Digitized by Microsoft® go THE BUSINESS OF DAIRYING the record. The record board is so constructed that the front frame can be lowered each day to enter the new record by adjusting the pin (c)’which holds it in place. It has the advantage of keeping the record sheet clean and in condition for permanent filing. The glass can be readily cleaned with a moist sponge. Methods of estimating records.—Several methods of estimating yearly records from a few weighings and tests have been proposed. As previously stated, however, the only absolutely accurate way to tell the amount of milk and butter fat produced by a cow is to weigh and test the milk at every milking. Cows vary so much in the amount and quality of their milk from one milking to another, owing to various causes, many of which are uncontrollable, that entirely accurate results cannot he secured by weighing and testing the milk secured at a few milkings and using the results as a basis for estimat- ing the total production for a lactation period, or even for a month. Many dairymen, however, do not feel that they can take the time to secure daily, records; nor is this necessary if it is simply desired to obtain a reasonably accurate estimate of a cow’s performance at the end of the year. An approximate record is sufficient for comparing one cow with an- other or for determining whether a cow is up to the profit standard. Digitized by Microsoft® THE YIELD OF MILK gi CHAPTER III THE YIELD OF MILK Raising the standard.—It is interesting to note that the average production of milk and butter per cow in the United States has been increasing slowly yet constantly from one decade to another. The following data shows the census returns from 1850 to 1900: Average Production per Cow in the United States YEAR Milk | Butter YEAR Milk Butter Lbs. Lbs Lbs. Lbs 1,436 61 2,004 85 1,505 64 2,709 115 1,772 75 3,646 155 While this increase is encouraging, even the record for the year 1900 is too low to afford the dairyman much profit at the average price for milk and butter. The record indicates further that many dairymen whose herds are below the average in production must be keeping cows at a loss. As a matter of business, then, and a condition essential to best results, every dairyman should study the individuality of his cows, set a standard, and main- tain it by promptly disposing of the animals which fail to attain it, unless he has reason to believe that an animal will make a better record in the future. When the standard is reached it should be grad- ually but persistently raised. This can be done by Digitized by Microsoft® 92 THE BUSINESS OF DAIRYING ays keeping a record of the quantity and quality of the milk product, knowing approximately the cost of production and systematically weeding out the herd. Many dairymen are doing this, and the following examples will serve as illustrations: EXAMPLE I.—The Babcock test was introduced in a creamery and one dairyman started to test his cows and found many surprises. The butter made per cow ranged from 137 to 502 pounds, and the average of the whole herd was 271 pounds. Out of the 64 cows 21 failed to come up to his standard of 200 pounds annually and were sold to the butcher. The second year the standard was put at 210 pounds and 15 cows were disposed of. The third year the standard was put at 225 pounds and he had but 6 to sell. The fourth year his mature cows reached 300 pounds of butter. He made the remark that many dairies were doing better than his and that there was no reason why any dairyman could not do as well. The business requires time and persever- ance the same as any other. EXAMPLE 2.—A dairyman having 17 native and grade Shorthorn cows found the average annual yield of butter for the herd to be 125 pounds per cow. This did not pay. The Babcock test was then applied and in four years (1886) the average was raised to 151 pounds and the cash returns were a trifle over $36. In 1894 15 cows averaged 220 pounds of butter and $46.65 per head. In 1895 the herd made an average of 23413 pounds of butter worth $47.84. During 1896 the herd averaged 301 pounds of butter and $52.30 per head. And in 1897 Digitized by Microsoft® THE YIELD OF MILK 93 the herd averaged 5,691 pounds of milk and 343 pounds of butter. The butter sales averaged $60.28 per cow. Dairy records aid in selection and increase the profits. Example 3.—The owner of a Holstein-Friesian herd weighs the milk daily in bulk and determines the fat in each cow’s milk monthly; the individual milkings of each cow being weighed for the first three days of each month, a composite sample taken and the per cent. of fat determined by the Babcock test. The average yield of milk for the herd for a term of years was 10,500 pounds per cow, inclusive of all heifers. The yield would have been larger but for the fact that the herd was kept young by selling the older cows. The average yearly per cent. of fat for the herd was 3.45, and the yield of butter was equivalent to 422 pounds. It has long been the aim of this dairyman to have his herd average 400 pounds of butter fat per year, but after passing the 350-pound mark it has been found more difficult to increase the yield. However, he expects to reach it in time. High records can be reached only by years of per- sistent effort and accurate testing. Digitized by Microsoft® 94 THE BUSINESS OF DAIRYING CHAPTER IV RECORDS OF PUREBRED COWS OF SPECIAL IMPORTANCE Tue keeping of accurate records is perhaps of more importance to the owner and breeder of pure- bred stock than to dairymen who have nothing but grade and native cows in their herds. With the breeder of purebred stock the products of the dairy are often a secondary matter, his principal business being to breed and sell the animals. If he can present creditable records of the cows and heifers he may have for sale as well as those of their ancestors for some years before, naturally these will assist in ad- vertising his stock. It has been the aim in the follow- ing pages to present records of purebred herds of various breeds kept under a variety of conditions of soil and climate, and it is hoped that these will be of some value not only to the dairyman but to the breeder as well. The data given in connection with the one hundred or more herds are quite full and should give some light to those seeking dairy knowl- edge. They represent every-day working herds, give the kinds of feeds employed and the cost of same, and show what results may be expected where good rations are fed and business methods practiced generally. 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The records of these animals are therefore more important to the average diary farmer. The following detailed descriptions and records of profitable dairy herds will serve to show the possibilities in production where herds are well managed and good business methods followed: Digitized by Microsoft® ‘snow su0uds 310 HOOd SIG} UL PesN UOISalAIY-UleJs[OH PUP Ue}S[OH SPIO IIL ‘avid puv ‘SSUI[PPIM JeoyAYyonq “(qyey-auo0 ‘ssuI[p puv }voTA ‘wou U0 |-pIU veya -J[eT “Bulids ‘sapei3 Ss]vo punois :svuq Aq} |-.uo0 ‘uviq) SJIunDb | pub ‘*1o} pues ‘sulrajis ZF |cos [eze‘9 00 0g «= |-OWIN PUL doaofo :9SLTI |B ‘Ulwls foainysvd | -UPAL “[[UT |" Sax fro [''''wos0d |-10H ‘suoaag|s [0g “TRoul “ApTep “(QOL) SOpUIs [lo {Avy {s}OOI fs}10ys |s}1oys pure uriq - allyqsi Ay pus ese |F9% |000°S corres PUB WBA faxuyisug |sjiunb Ff seanysvq |"Seudt} ITV dF ]SeX ['"** OD (0S) sodtysafy |*'*|0St “SSUI[PPIT [VATA -yonq pue [vem uds0d ‘septs puv ‘aeig {MeBdI]S Jeet A yong ‘yoYSs st aanjsed ‘sfaSiof = pad} puev jvo ‘spunod of jueys Avg isvod *IOVUTAL -SIS0I ‘Sols OF jose |000‘9 00 Sg ‘ey ispunod og ‘esvyig |puw s}vo fainjsed pur [ery ysax [ts op ALY pedoysisoy [sh |F2 uRAq puv aio ‘s}vo punols "sAOSIOL. loct sesseeslog gg [froppog U10o :souTA vog freer aamgsed | tea fc ‘sax [t+ op pur sarrysasy | “S]TO0 ‘[wou W100 (9) Sqnaos pue s'e [08% OTE’ 00 8g «|pue ueviq {LV ‘asullg |‘asvqyis fainjsvd [**'** Op JICH |JIVH | oarysaAy | (9T) Ssollysasy |L ee ‘Twoul ‘[BAT Paas-0}}09 5, POO |paes-U0}}0d *,,pooy | “Tv pur 4 og less losk‘9 00 6g =—« | H20}s,, S£Vq, pex!J{ ,Yoo}s,, ' fodngsed Sulidg | “Ma |'SoX |,UIIS[OH |sallysIAY apvsy |¢ *(TVaW Pass -10}}09 ‘[vetM TA00 ‘auredz sjienb § |‘ssulpppra sop “(2) suqeqs 7 ({ssvls uvlvsuny, [pet ‘uriq) leis -[OH epeis puy ‘ o's |s0g |oo9'9 loo gr |:uemor :Avy yo APUG sjivnb % ‘ornyseg [*"*** Op Mag |'sax [tt op “(eT) : sorysacy |¢ tz *s£aSio ue ‘aBiq Jay {[vacd U0. = |**sdord Sul[ios sno lasfeeaaaney Cut or lozg o0o's 00 o9$ |:toppoy Usoo 4No ‘AUH ;-esA pus ‘oiNjstd |S9Ul} ITV |” "SOX | OIYSIAW -Uleur) solIyssy |8 |e pcdisaTl ‘sat | = 4 2 | el ei a 2| 3 2\ 2 Bae] F = | go 8 22] & Tg Slo we | 5 a Ee suOley 1oqUTAA suONeY sotaMINg 5 eel yy Jo pooig e|S a3 BS 3 ae. |e: peed has Fy | wononpoig o- 8 pallies rae & |enuuy es.ay| 2 eg a Rla UYVAA ANO AOU ONIGAHAd GAXIN 4aO SGNUHH GNV SGYAH Advay AO sddooda LVI AALING CNV ATIN —— ATAVL *poay uoynl? ‘spunod ¢ |spunod ¢g ‘vy : ‘aviq ‘spunod %¢ ‘[vaur |jspunod g¢ _ ‘poaj *SUI9}S Ulod ‘spunod 4%] ‘veut |pexim spunod 9 -JOH epeis pu pdas-010}}090 tspunod |fasejisua spunod *soull} ‘sfosier opeis ay |r9g |soo2 00 co jor ‘Avg ‘spunod geass [0@ -omnjsed 100g Uv FV] 80x [Sox |" OP ‘s£a8SUIONH IPVIH|9 |LOL ‘aUv1ld PUB s}BO PUI09 :ABy puvpdn ‘Avy 1aaAo0po sr |soz loos’ joo Gg |susoddeppos :taaoys OD fs aINysB [8 TTR | “MOT "89K [777 OD “s£OSUIONYH apviry{g |b ‘m100 ‘sqaq jjMo feued | =fOUIA pue [vou paes-u0}}00 jved ‘sting pues sreefeesloyetg loge, [faeq oura-ved fasurig |Teau paas-wo}jog [rere | casagg [sax foe's op tists op 9 |cg ‘(Tea psas-0} -JOo puv ‘Wan ‘uv1q) spunod 9 ‘ureis ‘19A0}S “(Ay UCNb [[eus) “sulids @ cp |stg |000'9 00 0F |U4oo ‘spunod gg ‘asvIIg jueIq fainjseg | pue [[eq | “Moq |'seq |'*** op RSLs 0} 1) 9 @ “sapRls 9S e ‘uayn{s ‘a10d pue | [Vy pue Aastriany 8 6°F |0Ss |00¢‘9 00 0¢ «=| ‘S} BO ‘uBIq ‘Bq ‘asviIg |‘s}vo‘UBIq ‘oIn}seq Sulidg |** sax |'sax | Avsur9nNy | pus AasuAaNy |L (04 “(qoBe JO pAlqy = 900) ULIG PUL S}BO pus *TO}UIM (1) Avsiae sore lece leut'9 |tcrrere-|uaoa faaaoys wi09 Heug fceesceesss aangseg | pue trea|* sex fore | op pue‘(s) suraysjou lg | “(suredis rel SIITYSIP ‘poss — [Tar - JevaqyA ‘[Beul UIOD pues “SuIvis S [wou [f0) ules ‘ureiz | siaA0I1q {W100 “Bsulids a g'e-e loze jooo'z |eg'ze | Stomerq ‘Aeq ‘asvyig |pamos faanjsvg | pue [1B | ‘Maq |"sex |°''* Op CSAS EES OD LK ‘spunod ¢T 07 g¢ ‘uleig "Sy[B]SU100 ‘sjooq ‘spunod of 0} |‘sved puB- sj}eo zoe joze |toz‘s |oo'sr |g ‘Avy tspunod 0% ‘e3vI[Ig |tr9AO[d JNO ‘arnjsed |***** OP MOT |°SOX |'''" OP dg POM, ¢ jog ‘mans ‘ “SUIZ]S[OH apriz cove |ote |ooo'9 jooce |" '****'UayNIs pue ULIg |puB URIq ‘fodNnjst_ |*SOUT? 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Fy | uononporg lola s ae a eae © |enuuy eday| 2 : & : & Bla os o's FLS 098 sts 89S L198 08 Gz6'g sos’ 00 8% ‘maynls {]Beu Paes-00}}00 -aBIg :ABq JaAO]O ‘aZRlIS "(00% W9IN]3 ‘00s [Bau [10 ‘00g [BaM UIOD ‘o0g dnd }90q ‘00¢ UvIq) ulelZ 8$}1UNb 9 07 F SAVY L9SVIIS “(syed yenba) s}10YS8 pus UBIq fadBI0J wmnygsi0s ‘Avy ‘asvlIg “(00% [aT Poses-00} -109 ‘QOL [VeUI 109 ‘OOT [eau paesuly ‘00g SSUITD -plur ‘000'T WaN[s ‘008 uviq) spunod 4 ‘ulBels ‘Avg tspunod GZ ‘vsvlis ‘| So | 25! $s |Sse] ss aa* S@| 5g | ag | 68/225] 38 B25 wa | Ss \ as lee (ste) ce Sek <| EA =14¢ |2 «|e |g =i |= 7 ee Mixed Hay...............] 393 | 137 | 64.5] 9.9] 4. 13.2 | $4.33 Hungarian Hay..........]...... 77 | 61.8] 7.2 | 3.5] 13.0] 3.50 Red Clover Hay......... 178 170 | 62.1 | 10.8 5. 18.7 5.20 Alfalfa Hay.............. 117 | 153 | 80.2 | 17.6] 6. 17.9 | 7.08 Corn Fodder with EHars..]...... 92 | 37.4] 4.0] 2.9] 14.0 | 2.64 150 | 45.3 2.7 3. 16.4 2.57 136 | 66.0 6.8 3. 1 3.14 136 | 53.0 64] 2. 94 145 | 57.0 1.9 2. 1 2.38 130 | 14.8 | 12.6 5. 4.34 134 | 17.1 | 16.3 8. 5.84 134 | 19.8] 15.8] 8. 5.72 143 | 24.8 | 13.9 q,. 5.04 133 | 31.0 | 14.7 6. 5.16 141 | 27.7 | 12.3 6. 4.34 140 | 28.1 | 26.8 8 1 9.16 90> | escvsisars 7.0) 5 2.90 132 | 58.0 | 19.5 | 26 1 9.24 Wheat Middlings........ 24 126 | 27.0 | 20.4 | 13 7.60 Dark Feeding Flour.....]...... 98 | 12.2] 21.6] 5 7.04 Rye Bran .............0006 230 | 125 | 46.0 | 18.4 | 22 1 8.46 Buckwheat Bran......... 5 | 156 | 28.0] 11.8] 4 al 4,82 Buckwheat Mid. (coarse) 6 | 120 | 47.0 | 35.2 | 12 1 : Malt Sprouts............. 128 120 | 75.1 | 29.7 | 17. 1 11.68 4, 6. HHL owe OD DWHWRWNWHUNONROOOBNYHYNWOHONH waosn B anne & # wow SHNEANITRSOHR ROW IAS< OROSwWwWRWNOR NY OCHOMSHRNORBDWYHOWWDWURYWs a = © «e Brewer’s Grains (dry)..| 168 95 | 47.2 | 25.1 | 1 8.70 Gluten Meal...... Boone nl perc 86 | 7.3] 41.2] 3 11.18 Hominy Feed ............J....0- 89 | 22.1] 12.0 | 9 4.68 Linseed Meal (old PLOCESS) siievscrevsevsraes| essere 89 | 61.0 | 46.8 | 16. 1 15.83 Linseed Meal (new process) . ren 20} 110 | 62.1 | 45.1 | 17 1 15.40 Cotton-seed Meal. 142 88 | 70.5 | 59.5 | 30 1 20,82 Cabbage ............. ibe 7} 856 | 14.1 2.8 2 1.48 Sugar Beet Leaves....... 8} 880 | 23.9] 2.7} 1 1.25 Sugar Beet Pulp......... 18 | 898 | 5.8 -96 82 Beet Molasses 35 | 207 |106 14.5 5 9.16 Apple Pomace 5 | 740) 8.2] 1.7 26 Skim-milk (gravity)..... 96] 904] 7 4.9 | 2 1.74 Skim-milk (centrifugal) 7| 906 | 7.4] 4.6] 2. 1.65 Bean Straw ............+- 6 53 | 69. | 11.4] 2.1] 1 5.04 PUTT DS is w.oce sce ssisvosessverelevss ainsi Sas pact 905 | 8. 1,83" sh, -99 Digitized by Microsoft® Digitized by Microsoft® INDEX Accounts: Daily record of...........65 Dairy farm......... wrasdsdvasseen Advertising 0.00 ccceececese ces Illustrating newspaper....... Letterhead for.............. Newspapers Advertisement: A good product the best.... Alfalfa: Hay Animal body: Composition of......... Sigs! Barley Breed: American analysis from Ayrshire 58, Brown Swiss ............69, Definition of............4. é Devon Dual-purpose . Dutch Belted........... European analysis of milk from ... French-Canadian ........... General-purpose .........--+ Guernsey Holstein JOrsey” caiinnsa ae cvewnns +065; Polled Durham ...... Polled Jersey......sseceeeee of milk See PAGE PAGE Principal dairy.............. 58 200 Red Polled..............75, 78 218 Selecting ...........0000. o> 55 213 Shorthorn ...... reece dZ2y 78 217 Special adaptation of........ 57 215 Special purpose...... wewerean 57 216 Tests 10 f asi csroveror oo wladeelgy nats 76 The man more important than 67 216 Broomcorn ....seeescsececess 34 44 Cash book....... and ¥eaietewiswersieain 209 146 Circulars, printed............. 216 Clover, crimson.....12, 25, 33, 44 126 =©6©- Corn: Continuous growing of...... 19 85 Cows to support twenty acres 31 of Indian Cowpeas 77 Cows .. 78 Average net profit from..... 170 78 Causes of low yields of..... 110 58 Cost of keeping.........108, 109 70 Cleanliness of 57 Not expensive to raise....... 115 71 Variation in milk from...... 208 Cow Test associations: 76 Business methods promoted 78 DY ass asieeenex eee kene thaw LEZ 57 By-laws of...........08- 119, 120 78 How work is conducted in... 117 78 Results of .........000. wwe ETB 78 Cropping: 74 Intensive system of......... 21 78 Crops (Soiling).....sssseeceee 21 Digitized by Microsoft® 232 THE BUSINESS OF DAIRYING PAGE A few standard best........ 32 Advantages of.........2000% Sr Combinations of............ 37 Combinations that are practi- CAL, grains seibane ae See Se eR 35 Caatting? as isan ea eieidies oscewe 38 Date for planting in Oregon and Washington......... - 50 Feeding ...... 38 For Illinois - 48 For Pennsylvania - 48 For Wisconsin ......... wee 49 Handling s.cascceseree occas 38 Kind of....... SPeuiea od ay 45, 147 Leguminous ............... 19 Nutrients in ............ 45, 147 Rotations, examples of...... 47 Succession in different States. 47 Succession Of... cece ss cen 42 Value per acre of..........- 44 Topdressing for............. 40 Value per acre of........... 44 Wield) Gfiricasen eecsaid cota 45, 147 Dairies, greater profit from high scoring...........-- . 185 Dairy farm: Business accounts on..... ae 223 Dairy farmer: Product most profitable for.. 204 Dairying, winter too.much neg- Te@te dl oss: sisiec'nd a oan stecsis ed as 194 Dairyman: Appearance of the.......... 214 Free literature) fors se. i0% III Dairy products, fertility re- moved in........ 18 Doura (Millo-Maize) 34 Envelopes, printed........... + 216 Farm, appearance of.......... 214 Name of the............00-5 214 Wat? yield) Off cc:datin sisedie esac 161 Feeds, advantages of home- BROWN: - sc veges s dew ware sh TSG Chemical analysis of Constituents in.......--+- Fertility elements in Home-grown for winter use. 144 Losses due t0....+---eeeeee 155 Nutrients in one pound of... 141 Feeding, advantages of stand- APTOS AN hase Hare ete ee orci 131 Business methods in........ 125 Standards for ......... ieese 130 Standards for heifers....... 142 Standards for mature cows.. 143 Fertility, business methods in maintaining ..........+06. 17 Sold in butter s..siacsess edie 206 Sold in ¢téam .2s:062 5% ¢¢s00 206 Sold in milk ...........-.% 206 Fertilizers, home mixing of.... 7 USE OF gagiaiien ev sin ewitracne:ceinece 19 Forage, as a complete ration... 39 Influence of, upon flavor of milk ........ PaISoae tow 34 Palatability of.............- 34 Wali: 108 s.iatacscecoie wiicers-s scans 33 What constitutes value in... 32 Yield and composition of.... 32 Grasses (mixed)....... ai socd-oeeis 28 Haecker, observations by...... 134 Hay, alfalfa...... ++--145, 146, 153 Cowpea: cecesacaciaaee seexae 1S2 Crimson clover.....147, 148. 149 Herd, improvement of..... III, 116 Raising cows for..........4. 113 Service record of........ Sess HEY Inventory .......... aise eS eeae 220 Kaffr corn........ Mae P a 31, 33 Ledger’ sass oveiigdie te 4 220, 221 Letterheads) cciw aciewnrs ce ues 216 Liabilitiés’ scsacesccaeends stew 222 Manure ........ccccceeeseeee IT Digitized by Microsoft® INDEX PAGE Milk, average cost of, for SEVEN. Years isa scwesascnas 169 Average production per cow.. 90 Cooling and storage of..... « 182 Cost of producing..164, 165, 169 Fertility elements in......... 15 Form for reporting sales of. 201 ama: esicie ers niece: siete uses eco ea 198 Increasing yield of.......... 92 Lack of uniformity in...... 204 Lack of uniformity in sanitary qualities of............... 212 Losses due to waste of...... 199 Possibility of uniformity in.. 207 Production of Qualities Of. v.cecveecauns é Quart basis of selling unfair. Raising standard of......... Record board for........... Retailing ......... iscuattngs tease Sanitary methods in produc- INE Aseeeseves atin ademas Standards used far judging... VieldOfiecis ech dvecace sue oI, 161, Milkers, cleanliness of........ Healthfulness of........... . Milk-house, construction of.... Equipment of........... 178, Light in......... eyes . Location 0f 2... cessaceetceces Ventilation of ............6. Milking, preparation for....... Milking machine...... 188, 189, Cost: OF wisecc ccacecanaeve wre: Cree Description of...... wee iielrattchaa Power for..........-4+ esis Milk records, accuracy, neces- sity for....... oe. 81, 82, Easily: ‘kept: e.eccscsiae-tsicieis ateve Examples of importance OF hse ears Wile sopaisesey rere 80, Form for daily...........+- WValtié: Of sicccisiaiawixees ‘ Millets acacia oer sate a oe eiecargiacecs 30, Nitrate of soda..... Slessiuiattinens Nitrogen ...........+++12, 14, PAGE Peas, Canada field............ 12 Péas avid 6408 ic, iscccssaace 28, 32 Phosphoric acid....... ‘ 12, 14 Potash. oecc wnresresteiasne 12, 14, 17 Prices, comparison of, in butter. 205 Comparison of, in butterfat.. 205 Comparison of, in cream.... 205 Comparison of, in milk ..... 205 Product, cost per unit of...... 158 Public, education of........... 211 Rape (Dwarf Essex).......... 34 Rations, calculation of........ 132 Losses from poor........... 159 Wolff’s standard for.133, 134, 139 Records, average of purebred COWS! iy oe ar cyaseserer'eeeravee ar heaps 104 Importance of purebred..... 94 Methods of estimating....... 90 Of grade cows.104, 105, 106, 107 Of herds owned . creamery PAtHONs: . occa evrasees 108 Of purebred cows. oe: 96, my 98 99, 100, 101, 102, 103 Rye (green)....... o0++24, 32, 33 Score card, dairy..... 182, 186, 187 Silage, corn..21, 149, 157, 158, 160 Cowpea ....... a iavas'ecaceh’oxe aceee 149 Soy beanies sc ceccceeceecce e's 153 Soil, account with............. § As capital............ icmerin 5 Balance sheet for........... 8 Dairymans’ capital........ < «65 Deposits in........... sere 6 Exhaustion of............- - 14 Expenditure of fertility in.. 8 Fertility restored to........ 19 Fertility value in........... 18 Financial balance of......... 13 Future treatment of......... 13 Soiling, advantages of..... ace SE Average ars of milk and fat from.. ov ar'eraereeaa) orev - 54 Crops for....... no wiae Saver “2G Disadvantages Of.......0.256 §2 Digitized by Microsoft® 234 INDEX PAGE Greater variety of food from. Increased food production FIOM) sisson cess ses eseeiete Increased labor reavined fFOM: Mo As seessses aes % Increased maith and butter production from ..... saeertis Increased quantity and better quality of manure from... Laying out the farm for... Less discomfort and _ better condition of animals from. Less fencing required for... Less land required for...... Less waste in....... More practical knowledge for. Partial Vi Si Sila geie-.cae asic eenwianes 51 51 52 52 52 22 52 5 51 51 52 24 53 Sorghum ........ceeccveccees Soy beans........+4-- ++29, 33, Stable, construction of........ Proper sanitation of........ Stanchions, desirability of..... Stall (box), importance of... Team, appearance of.........- Tickets, use of........- sacar ayieds Utensils, cleaning of.......... Ventilation, systems of....176, Wheat, continuous growing of. Green ........... 25, 32, 33, Removal of fertility in..... : Digitized by Microsoft® 181 19 44 Digitized by Microsoft® 234 INDEX PAGE Greater variety of food from. 51 Sorghum .......-eceeeeevcees Increased food production Soy beans..........-. + +29, 33, EFOM: ose 6 dices cewiesce es seats. SGU Stable, construction of........ Increased labor required Proper sanitation of........ FLOM: sess ees a bigs Tavanafeuesnsev 52 Stanchions, desirability of..... Increased milk and _ butter Stall (box), importance of... production from .......... 52 Increased quantity and better Team, appearance of.........+ quality of manure from... 52 Tickets, use of.....----++- uaa, Laying out the farm for.... 22 Less discomfort and better 2 fe Pe 5 Utensils, cleaning of........+. condition of animals from. 52 Less fencing required for... 51 Less land required for...... 51 Ventilation, systems of....176, Less waste in.............. SI More practical knowledge for. 52 Wheat, continuous growing of. Partial: gates sakeen's Hieedeas 24 Green: anivia ciaiers 25, 32, 33, V.Ss silagéscssccecsexvssss $3 Removal of fertility in...... Digitized by Microsoft® 181 178 19 44 18 Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft® Digitized by Microsoft®