-SF/e.0 3 T48 ^m fork At (Eatntll Blmueraitg atlftira, N. $. Htbrarg: 'Issued hy the Agricultural ^ureau of Sou^ Australia. \ EXPERIMENTS HAND-FEEDING OF COWS POE fflLK AND BDTTER PRODUCTION. REFOR.T BT G. 8. THOMSON, N.D.D., Dairy Instructor for South Australia. C. E. BRISTOW, GOVERNMENT PRINTER, NORTH TERRACE- 1901. s.^J*vX.L^ Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31 9240031 1 671 6 KEPItliNTED PROM "JODRNAL OE AGRICULTURE AMD INDUSTRY," JCLY, 1901. HAND-FEEDING OF COWS FOR MILK AND BUTTER PRODUCTION. By G. S. Thomson, N.D.D., Government Daikt Instruotoe. The deficit in butter during tke last months of summer, and the benefits that can be obtained by a system of hand-feeding of milking stock, has shown the necessity for conducting a series of experiments. Work in this particular line was still further required, as dairymen held adverse opinions relative to the milk-producing properties of the commonest foods sold. Many ridicule the practice of hand-feeding on the basis of the cost incurred, and the slow and unstable influence which foods are said to exert upon the milk flow and its butter-fat percentages. Hand-feeding in South Australia in the dry months of the year, when nutritious fodder is scarce in the paddocks, is surely impera- tive. With paddock food as the only support, milking cows must suffer in constitution, and, if these trying circumstances are permitted to continue, emaciation of the body is a natural consequence. Animals with marked milk- ing attainments will become seriously reduced, as more digestive food will be converted into milk at the cost of the cow's vitality, hence the valuable milking stock suffer extreme and permanent injury ; also the less profitable milkers depreciate in bodily value. Further, the constitutions of the strongest cows are undermined, functional derangement and diseases of the organs are en- couraged, and many animals succumb to ailments brought on by no other cause than sheer starvation. And this does not end the danger arising from scanty feeding,. for the unborn calf is deprived of the support which should be given by a healthy vigorous mother, and the future cow will therefore be weak in constitution and unable to continue the life of a profitable milker. Where the greatest response from systematic and judicious feeding becomes evidenced is amongst animals less fortunate than the well-cared for cow, and where the milking qualities have been suppressed in their development. A well balanced and succulent food will essentially raise the quantity of a cow'is milk if the previous course of feeding has lacked in the required constituents and moisture, and it is a belief that has unfortunately become established amongst many dairymen that feeding will reduce the weight of milk when it influences the fat percentage and total solids to a high standard. Haid-feedihg, when done in conjunction with careful milking and close attention to other matters of importance, will raise both the quantity and quality of the milk yield from the average cow, and the increase can be maintained by changing the rations from time to time. Some people might call such a system forced feeding, inflicting injury on the health and future milking capabilities of the anirnal; but it is not the case so long as the food is wholesome and free from injurious properties, and not given in excessive and irregular quantities. Feeding the already weU-nourished cow, however, with food of a rich albumenoid ratio will not raise the standard of her milk to a higher degree, and to be maintained for a length of time. She has already reached her maximum attainments, and what is not required for milk production will, according to her fattening propensity, be converted into flesh or excreted from the body. It is here where the old maxim, " Feed for quantity and breed for quality," cannot be exploded. From a study of the work to follow readers will have sufficient evidence to show that hand-feeding demonstrates its value by increasing the quantity and quality of milk, by providing a healthier body in the cow ; and, with the latter condition maintained, we will expect to find a healthy foundation in the young and future stock. THE TESTS. The tests enumerated in this paper were commenced in the second week of March by Messrs. Crawford, of Normanville ; Wyllie, of Kapunda ; and Ridgway, of the Grange, and continued until the end of May. To these gentlemen, who carried out the respective duties of weighing the food, taking the fat percentages, and weighing the milk, I am greatly indebted ; and I can assure readers that all precautions were adopted to furnish reliable results. Along with the above duties Mr. Crawford kept a register of the cream returns, and a full account of the churning and butter manufactured throughout the working of the experiment. Mr. WyUie did likewise, and extended the testing by conducting other experiments of an important character. In the special milk and acidity determinations I have to thank Messrs. Lauterbach, of Wil- mington Dairy Factory; Davidson, Millicent; and Leditschke, Point Pass; and Mr. Goyder, F.C.S., Government Analyst, for a number of quantitative analyses of samples of butter. Determinations and Analyses Made. The following are the total number of samples tested, weights of milk taken, together with the quantitative analyses of butter and milk. Witli the acidity determinations these figures will give an idea of the extent of the investigation and the amount of labor that was attached to the experiment : — Detenninations of butter-fat in milt 2,092 Weights of milt taken 1 372 Lactic acid determinations 77,5 Analyses of butter 10 Analyses of milt 6 Total 4^265 In reviewing the work accomplished it must be made clear that the feeding trials were not conducted with a view to test the merits of a large number of rations, but to find out the best of those practised in the State. To furnish authentic proof of the qualities of foods given it would be necessary to carry on experiments for months, and to allot for each particular mixture a term of feeding that "would extend for at least fourteen days. Again, in changing the food it is deemed advisable to defer making tests and weighing the milk until the cows have become accustomed to the new diet, when the constituents of the previous ration will not interfere with the digestion of the fresh food, and adversely influence the yield of milk. In our trials we have shortened the customary duration of feeding to ten and seven days, respectively, and no time was given betwixt the change of rations for reasons explained in recording the experiments. Further, our system of feeding does not include a great variety of foods, and our cows were not fortunate in having the advantage of abundance of green growing fodder and a variety of straw. It will be understood, in carrvine out, feeding trials m South Australia, that a variety of conditions have to be considered which are not common in other countries, hence the results will differ in some respects from those found elsewhere. Readers might take notice of the ready response that the test cows gave to the change in rations and it may be said that the ration containing Sunlight oilcake (copra) claims 'a hish position as a nutritive and stimulating food. The milk-producing nroDerties are very pronounced, and much testing would be necessary before one could determine the extent of its true qualities. In the experiment a striking illus tration of the value of copra-feeding, and one of particular importance in a hot chmate, was the higher melting pomt and soUdity of the butter manufactured and at the same time the good properties of the product were retained Some proofs of these attainments will be found in the quantitative analyses and nran tical examinations given. ^ " pi<«- 3 Preparing the Food. Throughout the tests the instructions required the preparation of the food in a suitable vessel every evening, and on no account was cold water to be used. Hot water was poured on the mixture, and after sufficient stirring the food was covered over with bags, and allowed to ferment during the night. In this con- dition the cows were allotted their proportions of the ration at the hours customary for feeding on the farm. The rations were based on the food require- ments of small-framed cattle. The larger breeds would, of course, require more generous feeding. Test 1. The following are the names of cows tested, with class, age, and number of days in milk. Name. Clasta. Age, Tears,' Days in Milk. 1 . Olive Three-fourths Jersey 6 6G 2. Bally Half-bred Ayrshire 5 226 3. Daisy Ayrshire 8 232 4. Brenda Ayrshire 6 235 Hours of milking, 3-45 a.m. and 3-45 p.m. These cows, previous to the test, were fed daily on rations rich in milk- forming constituents, and their milking propensities were brought to a high state of perfection. The practice of the owner was to change the ration from time to time, and to adopt every precaution in the treatment of the cows that would be liable to interfere with their milk-producing qualities. The cows were fed immediately before milking, morning and afternoon, at 3 46 a.m. and 3'45 p.m., and each received an equal weight of food at both meals. The following is the ration fed to the four test cows before the commence- ment of the experiment: — Hay chafE, 40lbs, ; bran, 12Ibs. ; water, 401bs. ; salt, Jib. Approximate weight per cow per day, 231bs.; or 11 Jibs, each meal. The rations given throughout the tests did not exceed a period of ten days, as longer time could not be spared owing to the approaching winter, and to continue the rations for weeks would not have justified the delay and expense in a country like South Australia, where the climate demands changes in food. To avoid the article being burdensome, and without omitting what is really necessary to the reader in making clear the value of the experiments, I will quote the fat percentage in the milk yielded on the fourth and seventh day of each term of feeding, in tests 1 and 3. Fat rercentages from the above Ration. Fourth Day. SeTenth Day. Morning per Evening per Morning per Evening per cent. Fat. cent. Fat. cent. Fat. cent. Fat. Olive 4-8 6-2 5-0 5-2 Bally 4-8 4-8 4-8 4-8 Daisy 5-0 4-8 5-0 5-0 Brenda 4-6 4-8 4-8 48 A second ration of chafl, 601bs. ; Sunlight oilcake, 8lbs. ; water, 201bs. ; salt, 'jlb., gave an increase in the fat percentage ; but the third ration, including bran with the oil cake, exceeded the second. Kation 3. — Hay chaff, 60lbs. ; Sunlight oil cake, 61bs ; bran, 21bs. ; water, 201bs. ; salt, Jib., or 221bs. per cow per day, or lUbs. each meal. Fourth Day. Seventh Day, ^ ■*• ^ ^ — - '^- — ^^ Morning per Evening per Morning per Evening per cent. Fat cent. Fat. cent. Fat. cent. Fat. Olive 5-0 5-2 52 6'2 Bally 4-0 4-0 4-8 5-0 Daisy 5-2 5-2 5-0 5-2 Brenda 5-2 5-2 5-2 5-2 4 In the fourth ration 41bs. of patent roller flour was substituted for oil cake, and 1 ilbs. of bran, 401bs. of hay, and water were given. The percentage of fat was a shade higher. Ration 5. — Hay chaff, 40Ibs. ; Sunlight oil cake, 81bs.; bran, 121bs. ; water, 401bs. ; salt, ^Ib., or 25lbs. per cow per day. Fourth Day. SeTenth Day. Morning per Evening per Morning per Evening per cent. Fat. cent. Fat. cent. Fat. cent. Fat. OHve 5-2 5-2 5-2 5-2 Bally 5-0 5-0 5-0 S-O Daisy 5-0 6-2 6-2 5-2 Brenda 6 5-0 5-0 5-0 The sixth ration was similar to No. 5. and the fat tests obtained on the fourth and seventh days were exactly the same, thus showing that the cows had reached their maximum standard in quality of milk. To ascertain how long this ration would continue favorable to the production of butter fat and yield of milk a further test of ten da5'S was allowed, making a total of thirtj' days. The following are the results, which are almost corresponding with No. 5, or the first of the month's rations : — Twenty-fourtli Day. Thirtietli Day. ' ■ ^ "^ -^ Morning per Evening per Morning per Evening per cent. Fat. cent. Fat. cent. Fat. cent. Fat. Olive 5-2 6 2 5-2 5-2 Bally .50 5-0 5-0 5-0 Daisy 5-2 5-2 5-0 5-2 Brenda 5'0 S-O 5-0 5-0 Weights of Milk, Morning and Evfnmg. The great regularity in the morning and afternoon milking will be seen in tables to follow, which comprises the seventh, fourteenth, and thirtieth days :— Fifth Ration. Seventli Day. Fourteenth Day. Thirtieth Day. Morning. Evening. Morning. Evening. Morning. Evening. Lhs, Lhs. Lhs. Lbs. Lbs. Lbs. Ohve 12 12 12 12 12 12 Bally .... 10 10 10 10 10 10 Daisy 16 16 16 16 16 16 Brenda ..15 15 15 15 l.i 15 To the ordinary dairyman these records will seem phenomenal, but never- theless they are absolutely correct. In American literature I find thai Pro- fessor Dean expressed his opinion at a meeting, in which he believed that the quantity and quality of a cow's milk could be maintained morning and after- noon if care were devoted to feeding, sheltering, watering, and regularity in milking and good treatment of the cows. Consider how these words are borne out in the tables given, and the manner in which the cows were treated. The first test in this experiment was conducted on the farm of Mr. "Wyllie of Kapunda. This gentleman is a most exemplary dairyman in his systematic methods, notwithstanding that less fortunate dairy farmers sometimes designate such systematic methods as '• faddy." " But in farming, as well as in scientific circles, experimentalists are often classed as faddists. When discussing Mr. Wyllie's system of dairying how ever, a farmer in the Kapunda district remarked that Mr. Wyllie and men who worked on similar fads, certainly made them pay. This is wh'at is desired • hence let all dairymen adopt the profitable fads. ' T ^^ ^-tf !f ! "at ^w ^n-" ^f".'" statements, I will quote the questions which I submitted t" Mr. Wyllie, and give the answers. How do you account for the even supply of milk given by your cows mornino- and evening ?— Equal times of milking, punctuality in hours of feeding, keeping 5 them uniformly warm, avoiding excitement and worry, energetic milking uniformly done, thorougli stripping, and keeping the milk secretion in perfect working order. How do you account for the morning and evening's percentage of fat corre- sponding ? — The same answer as above will apply to this question. A great many variations in the butter fat tests in milk supplied to factories could be avoided if the above were carefully attended to. I had that proof conclusively demonstrated when I was separating milk for farmers around Kapunda and making their butter. One supplier's milk never varied in quantity or quality, the same results being obtained week after week from the same number of cows, while others were ever irregular. Did you observe these valuable characteristics when you started dairying first? — No; certainly not. I knew a good cow when I saw one, and I was fortunate in the purchase of my cows. I possessed a fair knowledge about feeding and milking ; but I have learned as much in the seven years I have had this dairy as I did in all my previous experience of dairying. Does your experience prove that care in milking has increased the yield of milk ? — That is what it has done. Have you anything particular to say about the drinking-water for cows, and the quantity required for an animal in full milk ? — For the production of good- keeping milk my experience shows that the drinking-water must be pure, and, what is of great importance, it must be near the cows, otherwise they will not travel the distance to obtain it. The average quantity drank by a cow in summer is lOgalls. Cost of Prepared Food for the First Week of each Ration, and the Value of Butter Produced from the Four Test Cows. Weight of Milk. Weight of Cream. Weight of Butter. Cost Price of Ration oer Week. Value of Butter at Is. 3d. per lb. lbs. 780 780 760 742 742 742 742 5,288 lbs. 68 68 71 74 73 72 72J lbs. 39 39 41 42 42 £ s. d. 9 4 12 10 12 10 10 6 12 10 12 10 12 10 £ s. d. 2 8 9 Eation 2 2 8 9 Eation 3 2 11 3 2 2 6 2 13 1: 2 11 lOj Third week 2 12 6 Total for seven weeks 498i 287 4 4 17 18 9 The above is a splendid record. The value of No. 5 ration is well demon- strated in butter production, and its continuation for three weeks to maintain a high standard gives it a premier position in the experiment. This result is highly creditable when we consider the period of lactation in the cows. Not alone is the milk rich in fat, but the quantity yielded throughout the seven weeks is most satisfactory. By giving the butter ratio of cream and the number of pounds of milk re- quired to make lib. of butter, the good influences of the rations will be more clearly put forward. Quantity of Cream to make Ub, of Butter. Eation 1 li^lbs. Eation 2 1-^lbs. Eation 3 liTjlbs. Ration 4 1-Sjlbs. Eation 5 1 Vslbs. Second week li^ulbB. Third week 1-A-lbs. Quantity of Milk to make lib. of Butter. 20-Olbs. 20-01b8. 18-61bs. 17-61bs. 17-41bs. 17-81bs. 17-61bs. 6 The quality of the butter was choice, and realised an average of Is. 4d. per pound during the weeks of testing. In quoting, the price at Is. 3d. m tUe table is taken to mean an average yearly return for the production in the btate. The tables and figures given are strengthened in importance when it is borne in mind that the cows had to depend on the rations, as paddock tood was scanty, and contained very little nutritious constituents, and the results tabulated is powerful evidence in favor of hand-feeding, in conjunction with system and care, as a profitable means of carrying on dairy farming. I might remind readers that the monetary calculations made in this paper will not refer to the real cost of production of butter, as local conditions and circumstances differ so much on individual farms. Practical examinations and quantitative analyses of samples of butter will be given at the close of Test 2, also remarks on churning and butter-makmg. Hours of milking and other particulars will be considered at the end of Test 3. Test 2. Six cows were tested in this experiment, showing a variety in breeding, age, and period of milking. They are as follows : — Name. Class. Age, Years. Davs in Milk. HHly Jersey 5 240 Duchess Ayrshire -Shorthorn b 210 Violet Ayrshire 4 1 80 Pansy Shorthorn 3 90 Beauty Shorthorn 4 90 Nora Jersey-Ayrshire 4 90 Hours of milking, 7 a.m. and 5 p.m. General Conditions. The natural pastures were very dry and innutritious, the result of early summer rains having bleached the feed. Prior to commencement of test all cows on the dairy had a small armful of hay (81bs.) put into their paddock each night ; abundance of good water was close at hand. In this experiment the rations were given for seven days only. This was done purposely, to find out the changes in fat percentages and weight of milk such a practice would have. In recording the fat percentages and weight of milk yielded per cow the daily averages are given, as the outcome of a considerable amount of work. The food for the first seven days comprised what the cows picked up from the paddocks, with an armful of hay per cow each evening^ Xhe following is the result : — Percentage of Fat. Weight of Milk. Hilly 4-4 a Duchess 1 4-0 gl Violet 5-0 lol „ . 5-3 9i Beauty 3.7 ,g| Nora 3.4 20J In studying the results attention should be directed to the lactation period of the cows, and observations made of the yield and quality of milk throughout the feeding. ° Ration 1.— Hay chaff, 701bs. ; SunUght oil cake, 121bs. ; water, 401bs • salt ^Ib. ; or 201bs. per cow per day. ' ' ' Percentage of Fat. Weight o( Milk. HiUy , 4 " ^''^• Duchess - 4'2 ^ Hi Violet .....!.-...!!!. 6-5 '^ Pansy 5,3 . , . j Be^'ity -••••■ 3-8 , 20 Nora 3.5 20* 7 At the end of the week there is a marked increase in butter-fat and 36 additional pounds of milk. During the fortnight tests were made with other cows on the farm, and their values compared in the following order : — li Cows fed as usual, with an armful of hay at night ; decidedly going dry. 2. Cows getting dry chaff in addition to above ; barely holding their own. 3. Cows fed on No. 2, with 2lbs. crushed oats'; a little more than holding their own. 4. Cows fed as No. 2, with 2lbs. bran ; slightly better than No. 3. 5. Cows fed as No. 2., with 21bs. of Sunlight oil cake ; better than No. 4. Ihere was a steady increase in butter-fats in Nos. 2, 3, 4, and 5 during the first week, but at the close of the second week the quality was falling. Ration 2 — ChafEed hay, 701bs. ; Sunlight oil cake, 81bs. ; bran, 4lbs. ; water, 401bs. ; salt, Jib. ; or 201bs. per cow per day. The average morning and evening butter-fat percentages are given in the rations to follow. Percentage oi Fat. , '- -^ Weight of Milk. Morning. Evening. Lbs, Hilly 6-1 5-4 8 Duchess 4-0 6-4 12 Violet 4-5 «-7 12| Pansy, 6-2 5-9 Uf Beauty 3-8 4-6 19| Nora 3-8 4-1 21 With the addition of bran the fat percentages have remained high, and there was an increase of 75Jlbs. of milk compared with the first feeding. Ration 3. — Cows were fed on Ration 2, with the bran omitted. Percentage of Fat. ,,— ^ s. Weight of MUu . Morning. Evening. Lbs. Hilly 5-0 5-2 8 Duchess 3-8 5-1 U Violet i-1 6-2 \\\ Pansy 4-8 5-4 104 Beauty 3-7 43 19 Nora 3-2 3-8 18i The percentage of fat has fallen, also the weight of milk ; still there is an increase against the first milking. The reason of the change is very obvious, and is of considerable importance in dairying. During the week of ration 3 a complete change in the weather set in, the warm days being followed by five days of cold bleak winds, accompanied by a rainfall of 231in. A strong plea in favor of shelter and protection of cows will be given under the heading of ■' Lessons from the Tests," and I would recommend dairy farmers to seriously consider the question. Ration 4.— In this ration we have a repetition of No. 2 (oil cake and bran). Percentage of Fat. ,.— ■ ^ ^ Weight of Milk. Morning. Evening. Lbs. Haiy 4-9 5-8 8 Duchess 3-9 46 12* Violet 4-2 7-2 12j Pansy 6-1 6-3 124 Beauty 3-2 4-8 20 Nora 4-1 4-2 20^ With an improvement in the weather, and a change of ration, the maximum quantity of milk has been attained in test 2, and the yield of butter fat shows a distinct increase compared with the previous feeding. As already mentioned, test 1 has shown that one ration repeated for thirty days kept the standard 8 of fat high and yield of milk steady. Still readers will agree to favor an alteration in the food constituents from time to time. We are aware, from actual practice on the farm, that changing the cows from paddock to paddock every few days returns an increase in the quantity and quality of the milk given ; and the same vpill apply, but in a more pronounced degree, to stall and hand feeding. An important feature in the latter test is the repeated evidence which is given that the milking propensities in the cows can be made to reply to a well- balanced ration when fodder in paddocks is scarce and low in nutriment. Further on in the experiments I will refer to the marked changes in the fat percentages of the morning and afternoon milk, and its comparisons in the three tests, and I would urge every dairyman to give the subject close and careful study. The following are the weights, in pounds, of milk given for each week of the five rations : — nation A. Ration 1. Ration 2, Ration 3. Ration 4 512fll3s. 554Jlb3. 6881bs. 547|ll)s. 6021bs. In consideration of the want of natural herbage during the experimental months, it is clear that, without resorting to well-balanced rations, the best cows would naturally have gradually decreased in their milk flow, and those approaching calving would have dried ofi rapidly. This valuable evidence in favor of hand-feeding must not be overlooked while' perusing these pages. From the above figures :i le.sson will be found that ought to impress farmers and oowkeepers who are unfortunately prejudiced against the necessity of pro- viding cows with daily rations of nutritious food. A noticeable increase is shown in the weight of milk during the first three weeks of the test. In the fourth week a fall of 40Jlbs. is recorded, for reasons already explained, while the fourth ration is credited with 6021bs., or SQ^lbs more than ration a. Weight of Butter, in Potmdii, for each Week of the Five Rations. Ration a. Kation 1. Ration 2, Ration 3. Ration 4. 251b8. 28|lb8. 29ilbs. 261bs. Sllbs. The weights of butter in this test correspond with the increase and decrease in the milk supply. The weather conditions during the week of ration 3 show out clearly in the 261bs. of butter manufactured, and should give further expres- sion for the necessity of providing shelter for milking stock. ' The above totals speak strongly for the objects of this experiment. Ratio of Milk to Butter. The following is the weight of milk required to produce lib. of butter : Eation a. 'iO-.^lba. of milk to Ub. of butter. 1. 19-41bs. " " " " 2. 19-91bs. " " " " 3. 21-01b8. " " " " 4. 19-41bs. " " " It must be understood that these figures are calculated from actual practice on the farm, and are not in any way associated with tables. The same is said of all other records. Points about Cream and Churning. Throughout the experiments every possible care was taken to ripen the cream thoroughly, and equal quantities were kept from the milk of cows fed in the ordinary manner, as practised previously to the commencement of testina- The comparisons will afford us useful information of the consistencies of the orpam temperature of churnmg, and the solidity of the butter grains and thf> m«r.,;ft.„' tured product. The first two lots of cream (rations a and n appeared to v" equally well, but it was noticeable that the cream from ration 1 (Silnlight oil cake^^ 86-12 10-54 89° Sunlight oH cake 85-69 10-37 88° Without 90-59 6-68 89° Sunlight oil cake 90-49 7-07 79° Without 89-27 7-13 90° Sunlight oil cake 89-68 7-58 89° Without 89-11 7-26 84-5 ° Sunlight oil cake 87-68 8-36 91° Without 88-07 9-40 91° Sunlight oil cake 88-07 9-05 90° Without was thicker. The ordinary cream was churned at 58° F., and the period of churning occupied fifty-five minutes. Cream from ration 1 was raised to 62° F., and churned in twenty minutes. Notwithstanding the higher temperature the butter grains were firmer. ^See melting points of butter.) The percentage of butter fat in the milk from both lots showed equal traces ; but on no occasion was the percentage high. Kation 2. — The cream from the Sunlight oil cake and bran fed cows thickened much more firmly than the ordinary cream, and the butter grains were firmer and time of churning less; and in rations 3 and 4 the same qualities were observed. Throughout the experiment lib. samples of butter were sent to the department each week for analyses. These were taken from the cake-fed cows and from cows fed without. Practical tests were also made of the samples, which will be given after the analytical results. Analyses of Samples of Butter from Cake-fed Cows, and from Cows notfedon Sunlight Oil Cake. Percentage of Fat. Percentage of Water. Melting Point, Test 1— Bation 1 Test 2— Ration 1 Sation 2 Ration 3 Ration 4 The work of the above analyses was entrusted to Mr. Goyder, F.C.S., Government Analyst, School of Mines; and, in answer to a question on the method of taking the melting points and the difficulty of the operation, the following reply was received : — Adelaide, June 17th, 1901. Sir — With regard to the melting point of butter — this point was taken by filtering the butter, melted over a water hath, into a test tube lin. in diameter, and immersing into a beaker holding half a gallon of water; which was allowed to cool slowly from 100° F., the tube being tested from time to time, and the thermometer read when the butter just ceased to flow when the tube was held horizontal. The melting point was also noted with the tempera- ture slowly rising, and the reading taken when the butter flowed slowly when the tube was held horizontal ; and if the two readings agreed, the mean was taken as the melting point. This method appeared to give more concordant results than any of the others mentioned in the text books, and also to give nearly the same melting points as would be yielded by the softening of the butter due to the natural heat of the season. Some of the other methods give much higher melting points, especially where the thermo- meter is read when the butter becomes clear. Other methods give much lower melting points. You are doubtlessly aware that in the case of a heterogeneous substance such as butter it is exceedingly diffiotilt to find a fixed melting point, as some of the constituents have much higher melting points than others, and the mixtures have not iiitermediate but various melting points. Yours faithfully, G. A. GOYDER, Analyst and Assayer. In the analyses it is noticeable that the percentages of fat are higher in the butter from Sunlight oil cake feeding, and in three instances the percentage of water is lower; but much importance cannot be placed on the latter, owing to the influence working exerts on water percentage. The melting points which have been referred to by Mr. Goyder are higher in all the oil cake samples but one, and the practical examinations showed a decided hardness in the same butter compared with the other samples. Practical Examinations. In judging the butter, points were awarded for flavor, texture, color, salting, and general preparation ; but it is unnecessary to quote other than flavor and texture in this paper. All examinations were made as soon as the butter was 10 received from the farms. A second examination was conducted three months after the first samples were tested. The butter was stored in a room ot uneven temperature. First Examination. Seco nd Examination. Flavor— 45. Texture— 20. Total— 65. Flavor— 4S. Texture-20. Total— 66. Test I Kationl. ffl43 19 62 « 32 18 50 Ca)£efed. J 42 19 61 4 30 18 48 W^ithout. a Possessed a more aromatic flavor. a Rancid, and texture greasy. 6 Increased rancidity. Test 2 Ration!, a 43 20 63 « 38 18 56 Cake fed. b 42 19-5 61-5 * 36 IS 54 Without. a Clean, but weak. » Rancid. h Slightly sour. * Increased rancidity. Eation2. a 41-5 20 61-5 « 36 18 53 Cake fed. b 42 20 62 b 30 18-5 48-5 Without. a Was faintly bitter. a Bitter. & Marked rancidity. Rations, a 41 19-5 60-5 « 38 18 56 Cake fed. b 41 19-5 60-5 b 37 18 56 Without. a and b were both weak. 6 Bitter. Ration 4. a 43 20 63 a 3-5 18 53 Cake fed. b 42 19-5 61-5 b 36 18 63 Without. a Acidy flavor. The practical examinations favor the copra samples. In the second examina- tion the texture throughout was very much the same. Flavor was more or less rancid in the ten butters ; but the extended time the butter was kept, and the want of refrigeration, favored the development of bad flavors. Test 3. In test No. 3 we have again cows advanced in lactation, and at a season of the year when a drying off is looked for. Unlike the preceding two farms, where butter is manufactured, all milk from this dairy is retailed in the city. General Conditions. The rations were fed to the cows morning and evening, and immediately before milking, so that the cows were feeding during milking hours. In tests 1 and 2 a similar practice was conducted. In addition to the rations, the cows were allowed a small quantity of loose hay daily, as paddock herbage was very scanty and of poor feeding; value. The support of the cows for milk and body requirements principally depended upon the dry food in the rations. Name. Class. Age, Years. Days in Milk. Brindle Crossbred Jersey 6 170 Rose Ayrshire, Shorthorn 8 180 Daisy Crossbred Jersey 3 150 Topsy Crossbred Ayrshire 3 150 Hours of milking — 6-30 a m. and 12-30 p.m. Ration A.— Chaff, 401bs. ; brewer's grains, 401bs. ; lucern, 401bs., or 30lbs. per cow per day, or ISlbs. at each meal. This ration was given for some time and up to the commencement of the experiments. The fat percentages will be given for the fourth and seventh day of each ration. Each ration was fed for seven days. Fou rth Day. Seventb Day. *^°c?nt''Faf '"'l'5?t°T?"' Mormng per Afternoon ^r Brindle "1--8- '''Vi "'""'iT "1-^ Rose 4-8 6-6 fi-2 c.n Daisy 3-8 4-2 3-8 4." Topsy 4-2 4-8 3-8 l-g 11 Ration 1 — ChafEed hay, 601bs. ; Sunlight oil cake, 81bs. ; water, 201b8. ; salt, Jib. ; or 221bs. per cow per day, or lllbs. morning and afternoon. Morning per Afternoon per Morning per Afternoon per cent. Fat cent. Fat. cent. Fat. cent. Fat. Brindle 3-8 5-2 3-8 4-4* Rose 5-4 6-2 5-8 6-6 Daisy 4-2 4-8 3-8 4-8* Topsy 4-4 5-0 4-4 5-0 * The asterisk denotes that an alteration in the hours of milking was done from 12'30 to 6 p.m., thus accounting for a change in fat percentage and an increase in the quantity of milk. I his will be more thoroughly explained later on. There is a noticeable rise in fat percentage. Ration 2.— Chaff, 60lbs. ; bran, 81bs. ; water, 201bs. ; salt, Jib.; or 221bs. per cow per day, or lllbs. morning and afternoon. Morning per Afternoon per Morning per Afternoon per cent. Fat. cent. Fat. cent. Fat. cent. Fat. Brindle 3-6 4-6 3-6 4-8 Rose 5-4 6-6 5-4 6-6 Daisy 40 4-8 3-8 6-0 Topsy 3-8 5-0 3-8 5-2 There is a fall in fat percentage. Ration 3.— Chaff, 60lbs. ; bran, 16lb. ; water, 201bs. ; salt, Jib.; or 24lbs. per cow per day, or 121bs. each meal. Morning pei Afternoon per Morning per Afternoon per cent. Fat. cent. Fat. cent. Fat. cent. Fat. Brindle 4-4 5-0 4-2 4-8 Rose 6-0 6-8 6-0 6-8 Daisy 3-7 4-6 3-6 5-0 Topsy 3-8 5-2 4-4 5-4 The additional 21bs. of bran per cow has shown a considerable increase in fat. Ration 4. — Chaff, 601bs. ; Sunlight oil cake, 1 61bs. ; water, 201bs. ; salt, Jib. ; or 241bs. per cow per day, or 12lbs. each meal. Morning per Afternoon per Morning per Afternoon per cent Fat. cent. Fat. cent. Fat. cent. Fat. Brindle 4 5 5-6 4-8 5-4 Rose 6-8 6-8 6-0 7-0 Daisy 4-0 5-0 3-8 4-4 Topsy 4-8 5-2 . 4-4 6-8 Again the fat has increased very considerably. Itation 5.— Chaff, 601b8. ; crushed wheat, 121bs. ; water, 201bs. ; salt, Jib. ; or 231bs. per cow per day, or 1 l^lbs. each meal. Morning per Afternoon per Morning per Afternoon per cent. Fat. cent. Fat. cent; Fat. cent. Fat. Brindle 4-1 4-8 4-4 5-2 Rose 3-4 3-8 3-6 4-1 Daisy 3-8 4-2 3-8 4-8 Topsy 3-8 4-4 4-0 4-8 There is a decided fall in the quality of milk from the above ration, which is without the oil cake. It would have been very interesting had we been in a position to have extended the time of feeding to three weeks or a month on more than one par- ticular ration, but this could not be done for reasons explained in the early part of the paper. From those tables the reader will see how the quality has gone up or fallen, according to the extent and stimulating influence and nutri- tious qualities of the food. It is apparent that the food acts on the mammary glands more quickly than we have been disposed to believe, and although tests showed that the quantity and quality of milk can be maintained for a length of time on one ration, yet I would certainly favor changes in the food stuffs. In 12 the two latter tests one cannot fail to notice the marked contrast in the morn- ing and afternoon fat readings, more especially in test 3. An explanation oi this will be given under the heading of " Morning versus Afternoon Milk. Yield of Milk from the Six Rations. In giving the quantities of milk I wiU record the number of pounds in the morning and afternoon milking, with total for each week. Morning. Afternoon. Total. Foods in Ration. Lbs. Lbs. Lbs. Ration A 270 196 466 Chaffed hay and brewers' grams " 1 268| 203J 472 Chaffed hay and oil cake " 2 2filJ 188| 450 Chaffed hay and bran " 3 2274 159 386J Chaffed hay and double quantity of bran " 4 2H4J 167 401^ Chaffed hay and double quantity of oil cake " 5 279 193 472 Chaffed hay and crushed wheat The above records bring out the great contrast betwixt the morning and afternoon quantities of milk. Ration 5 has produced the highest number of pounds, and shows an increase of 61bs. against ration A. This is conclusive evidence that hand-feeding arrests the drying-off of cows, and is the greatest factor in maintaining health and milk flow in the herd during the trying months of the year. Crushed wheat as a food has given good results, but the stimulus may have come from the oil cake which was contained in the previous ration, to the extent of 41bs. per cow. The brevity of the tests of individual rations has handicapped us considerably in arriving at reliable evidence on the lasting qualities of the foods. But, without carrying this into effect, we have attained the object at first desired. Crushed wheat might be more extensively used for feeding purposes, as the cost price is reasonable, but care is required in feeding large quantities to cows, owing to the fat-forming properties of the grain. This could be got over as recommended by changing the rations. Cost of Food Rations and Price Realised for Milk. As before mentioned, the milk is sold off the farm at an average yearly price of Is. 2d. per gallon. Let us here consider the cost of feeding the four cows, and the price realised for the milk during the six weeks of feeding. Approximate Cost Gallons of Weekly prices Bealised of Weekly Rations Milk— at Is. 2d. for Four Cows. Approximate. per Gallon. £ s. d. £ s. d. Ration A 11 8 45 2 12 6 "1 12 10 46 2 13 8 " 2 11 1 44 2 11 4 "3 13 5 37 2 3 2 "4 15 9 39 2 6 6 "5 12 10 46 2 13 8 Total.. £3 17 7 257 u 19 10 In the experiments now concluded it will be clear to the observer that the average quantities of milk given by the cows in tests 2 and 3 are small; but it must be borne in mmd that such a circumstance does not interfere w'ith the importance and value of the test, but rather strengthens the merit of the practice. Severe climatic conditions, scarcity of herbage and green fodders and advanced lactation is a combination that had to be combated and these have not reduced the results to the extent at first anticipated. ' Lessons from the Tests. Morning versus Afternoon Milk.— Amongst farmers it has all alone been a subject of concern as to the cause of the increase in quality of milk vielded h a cow in the evening as compared with the morning's supply The f ri' experiments have shown very clearly the difference, not only in quality b!I 13 also in quantity, and the striliing contrasts in the fat percentages have heen exemplified throughout the series of tests. To investigate the reasons for these peculiarities it was thought that much work would require to be accom- plished before a definite settlement to the solution could be obtained. Physio- logical peculiarities and changes in the cow have to be dealt with, but the results of practical observations enable me to put forward a justifiable opinion, and one which coincides with those expressed elsewhere. I have already gone into this subject in test 1, where the opinion held by Professor Dean, of America, is quoted. In returning to this test of the feeding experiments it will be noted that the cows have given milk of equal quality both morning and evening, and the number of pounds yielded at each milking diet correspond. In test 2, again, the evening milk is decidedly richer, and in test 3 the percentage of fat is much higher in the evening's examination, while the quantities in both cases favor the morning supplies. From, these experiments there is a cause to be found illustrative of the striking differences, and this can be dis- cerned in the hours selected for milking, system of feeding practised, and general treatment of the cows. That the differences are to be found in the statement embodied in the last sentence I will try to prove, by quoting the average fat percentages and weights of milk from a week's ration taken from each of the three tests, and by giving particulars of the hours of milking, &c. Percentages of Fat in the Milk of Four Cows during One Werle of Feeding. Test 1 -Ration 5. Test 2— Ration 4. Test 3— Ration 3. Name of Cow. Morning. Evening. Name of Cow. Morning. Evening, ^ime of Cow. Morning. Evening. OHve 5-2 6 2 Hilly 4-9 5-8 Brindle . . . . 4-1 6-1 Bally 5-0 6-0 Duchess .. 3-9 4-6 Rose 6-0 6-8 Daisy 5-2 5-2 Violet .... 4-2 7-2 Daisy 3-9 ,5-0 Brenda 5-0 5-0 Pansy .5-1 5-3 Topsy 3-9 5-2 Weights of Milk given during the same Week. Name of Cow. Morning. Evening. Name of Cow. Morning. Evening. Name of Cow. Morning, Evening Iba. , lbs. lbs. lbs. lbs. lbs. Olive 12 12 Hilly 4f 3J Brindle . . . . 9 6 Bally 10 10 Duchess . . 5| 5 Rose 6 4| Daisy 16 16 Violet 7t 5 Daisy 8^ 6 Brenda .... 16 15 Pansy .... 7| 6| Topay .... 9 6 In turning back to tests 1, 2, and 3, readers will find that the even percentage of fat in ration 5 of test 1 was maintained in a continuation of the ration, and, in examining the thirty days of the feeding (which is not published), I find the percentages almost correspond throughout. The same is to be said with relation to the weights of milk. In tests 2 and 3 the fat percentages vary very much ; likewise do the morning and afternoon's milk. Before going further, readers might return to test 1, and peruse what is given by Mr. Wyllie, which is a splendid testimony of that gentleman's success in achieving what has been credited to him in this paper. Hours of Milking, a Chief Factor. Let us now consider the hours of milking of the cows in the three tests, and there is no reason for disbelieving that we have before us the chief factor influencing the contrasts in the milk yields ; and this is well founded when we consider that the cows are usually fed whilst being milked. The following gives the hours of milking practised on the farms before and during the carrying out of the experiments : — Hours, of Milking, Morning. Afternoon. Test 1 3-45 3-45 Test 2 7-0 5-0 Tests 5-30 12-30 14 The cows in test 1 have been milked at the above corresponding hours for a considerable time, and all through the testing the morning and afternoon results have been practically the same. In test 2 the hours are entirely different, and the tables given on page 13 will show how the percentages of fat and quantities of milk varied. With milking diets more inconsistent in test 3, the fat and daily returns of milk from the cows is still further increased in its irregularity, but as the milk is sold off the farm the milking has to be done at hours to suit the morning and afternoon demands of city customers. To demonstrate that the hours of milking influences the quantity and quality of milk, I will give results of an experiment which was conducted for four days. Had the time been extended for a week or two, more conclusive evidence of the benefits of regular hours would have been obtained. Two of the cows in test 3, Brindle and Daisy, were milked, along with the others, at the usual hours morning and afternoon. In the following two days both were milked at the same time in the morning, and also at the same hour in the evening, 5'30 (see ration 1). Although dissatisfied with this change, the cows gave milk approaching better regularity. Two Bays before the Change. Milking Hour, S-30 a.m. Aftcinoon, 12-30. Per cent. TVeiglit of Milk, Per cent. Weight of Milk, Fat. lbs. Fat. lbs. First day — Brindle.... 3-8 UJ 5-2 8^ Daisy 4-2 10 4-8 6^ Second day — Brindle.... 3-8 lOJ 4-6 7i Daisy 4-0 10 5-0 7 After Change in Afternoon Milking. Morning, 5-30. Afternoon, 5'W. Per cent. Weight ol Milk, Per cent. Weight of Milk, Fat. lb.-<. Fat. lbs. First day — Brindle.. .. 4 6 7^ 4-4 9 Daisy .... 5-0 7 4-4 9 Second day — Brindle 3-8 10 4-4 10 ... 3-8 9 3-8 9 Further trials were made with the four cows in test 1, and the experience was very instructive. Bally and Brenda, when bailed up at 1-30 p.m. refused to let their milk down or to eat their rations. The other two cows, Olive and Daisy, gave 51bs. and 4lbs. of milk, respectively, with 4 per cent, of fat in the former, and 3-4 per cent, in the latter. In the previous afternoon the weights of milk were 121bs. and 161bs., and fat readings 5-2 in each case. The follow- ing morning milking was done at the usual time, but in the evening the hour was changed from 3-46 to 6 o'clock. At this diet the average loss of milk was 21bs., and the percentage of fat in the supply from the four cows showed a deficiency of 0'6, 0-8, 0-8, and 0-4. The results recorded by the last of these changes are somewhat opposed to expectation, but show what follows an alteration in the hours of milking when cows have been long accustomed to regularity in their milking diets When this is done the animals are taught to yieLl their milk at a certain time and a contmuation of systematic milking is an education to the cow that excites sensibility within her to give up her utmost without a grudge, and to maintain both quantity and quahty m the milk as long as other conditions remain favor able. Altering the hours of milking, or milking at badly balanced diets are unfavorable to the activity of the mammary glands and opposed to the natural temperament of cows, hence the teachiijgs of expeAtapcy are not broueht into force with the same success as would follow if the hours were regular 15 In Dr. Aikman's book of 1899 on "Milk: Its Nature and Composition," the following passage is given — " If, in the case of a cow milked twice a day, the intervening period between each milking is the same, and if other con- ditions are similar, it may be said that there will be approximately no difference between the morning and evening milk, both as regards quantity and quality. If, on the other hand the times of milking be unequal, it will be found that the milk obtained after the longer interval is greater in quantity, but poorer in quality, than that obtained after the shorter interval." While considering the regularity in the quantity and quality of milk in ration 1, it must be borne in mind that the rations were fed to the cows at milking hours, so that their main bodily support depended on the nutriment given at 3-45 a.m. and 3-45 p.m. This was done in all the tests, which was a repetition of the practices conducted at the farms. Our experiment will differ from those conducted in other coun- tries, whose conditions of climate and food cannot be compared, and 1 firmly believe that hand-feeding will influence the quality of milk — more so in South Australia, with its scanty herbage, than in other countries where paddock feed is more plentiful. Further consideration will be given to the differences in the composition of milk on page 18 ; meanwhile we will discuss another reducing factor of the quantity and quality of milk given by cows. Exposure of Cows to Cold Weather as a Reducing Agent in Milk Production. Breed of cows and feeding are the great agents in milk production. But there are evils combating the good effect of food and breed of milking stock. Exposure to weather may be cited as one ; the other of importance has already been dealt with. Every farmer is thoroughly conversant, from practical experience, with the fact that the milk of cows suffers both in quantity and quality when shelter is not provided for the animals during the cold of winter and the fiery hot days of summer. An illustration of the injury from exposure to cold has already been given in this paper, and I might venture to say that in South Australia large sums of money are lost annually from this cause. More shelter houses and clumps and belts of shelter trees are wanted in the State, and it is to be hoped that closer attention will be given to this question in future. The practice of ^«HggjggpfiBa|^has been suggested in Tasmania, where the climate is certainly col^^ompared with South Australia, but rugging is already in operation on the farm of Mr. Wyllie, of Kapunda. It may seem a ridiculous thing to do ; but, nevertheless, Mr. Wyllie has demonstrated the good results obtained from the system. In the pictures on the following page are seen the No. 1 test group of four cows, with their covers, and a single covered cow. To the ordinary observer, amusement has arisen from Mr. Wyllie's principle of rugging: but we might ask ourselves the question, why rug a horse when it is put out in moderate weather, and neglect to protect the cow in stormy weather ? Compared with the average horse, a good cow is on equal terms of cash value ; milk is a valuable product, and, above all, the milk-making machinery in the sensitive cow is easily deranged. I will leave this subject for the farmers to discuss further, but, to emphasise the benefits obtained by Mr. Wyllie, I will give his answers to a few questions on the practice of rugging. Since rugging vour cows, what benefits have you obtained ? — Ever since I put covers on my cows there has not been any variation in the quantity and quality of the milk yield. Before I rugged my cows, I have lost as much as 20galls. of milk and lOlbs. of butter from the evil effects of one storm, and the cows have suffered to such an extent that extra feeding did not compensate for the injury through exposure. At present these storms have no injurious effects on them, and we never increase the feeding on account of rough weather. It 16 might interest you to know about the first cow I put a cover on. ^^^^ vv-as a splendid animai; and had made as much as 171bs. of butter in a week, and this was off the pan system. Before I purchased this cow she suffered severely from cold, and would stand under a bush wiien it was raining and blowin"-. After being covered, in less than an hour she was out feeding in the rain, and within a week she had increased her produce hy one-third, and I reduced her feed by nearly one-half. 17 Have you observed if covering has made your cows more liable to contract cold or illness ? — No ; my cows are as healthy a herd as there is in South Australia, and are always in first-class condition. Tubercular disease has not been traced to any for the past four years. Other Conditions Influencing the Quantity and Quality of Milk. We have the individuality of the cow, and careful and thoughtful dairy farmers study the individuality of their animals to a profitable degree. Some cows are more nervous than others, therefore they require increased consideration to avoid interference with the activity of the glands in the udder ; also, health, period of lactation, and age are considered amongst the other causes. Variations in the Fat Percentage of Milk Secreted. Various theories have been put forward to explain the probable causes influencing the changes in the quality of a cow's milk at different stages of milking. In treating this subject, Dr. Aikman, in his book, gives the following reasons : — The amount of milk yielded by the cow depends on the activity of the milk glands iu the udder, and this in its turn is influenced by a number of conditions. For one thing, it seems to be dependent on the amount of milk the udder contains. Thus, so long as the udder is com- paratively empty, and other circumstances are favorable, the secretion of milk by the milk glands seems to take place unhindered. But -whenever the udder becomes full of milk, the rate at which the secretion goes on is diminished. It still goes on, however, as is evidenced by the distension of the udder which takes place under such circumstances, but it is no longer at the normal rate. The pressure to which the udder is subjected seems to aSect the nature of the secretion — the quality of the milk secreted being different. Now, what has been above stated seems to throw much light on the interesting and well-known fact that, if a cow which has been iu the habit of being milked twice a day is milked oftener, the result is not only that more milk but milk of richer quality is obtained than was formerly the case. But when the secretion of tni1> is forced to go on under pressure, not merely is the quantity of the milk lessened, but owing to this pressure more frictional resistance is offered to the passage of the fat globules and the rest of the solids of the milk through the secreting vessels and ducts in the udder. It is for this reason that milk secreted under pressure is poorer in quality. The above facts also explain another interesting phenomenon familiar to all interested in dairying, viz., that the milk which is first drawn when the co r is being milked is invariably poorer in quality than that last drawn — the so-called strippings, which, it is well known, are always very rich in quality. Experiments to Ascertain the Tat Variations in Milk. In order to show actual results, arrangements were made at three factories to conduct fourteen day-tests of the milk from one cow. The instructions given required the butter fat testing morning and evening of the first, middle, and last week, and also the percentages of acid in these samples when first drawn, and until the acidity had developed beyond 0-3 per cent. Equal quantities of milk were taken from day to day, and every possible care was taken to avoid interference with the accuracy of the collections and the testing. Creamometer percentages were also recorded, and the value of the experiment adds further to the good results of hand-feeding At one of the three factories the test was made for one month, but it will only be necessary to give the results of the first fourteen days. The Teat. At this factory the test cow was taken from amongst a herd grazing in a paddock some distance away, where a good supply of herbage %vas at her com- mand, but no hand-feeding was practised. For convenience of testing, the cow was put into a yard adjoining the factory, and her food for the first four days consisted of chaffed hay, while bran was added in the rations to follow. Abundance of water was supplied to her daily, and to all appearance the cow took kindly to the change, no difficulty being found in the operation of milking, and no shrinkage in her usual supply. With 18 these favorable conditions testing began on the morning of the third day from the date of enclosure of the cow, and continued without intermission until the expiry of the first forinight, when the animal was removed to her old quarters for a few days, and thence taken back to conclude the remaining fourteen days The results obtained during the last fourteen days corresponded with the first half of the experiment, so that the tables of tests to follow may be safely relied upon. The liours of milking were at 7'30 in the morning and 5-30 in the evening. The figures furnished in the tests from the other factories strengthen the accuracy of the tables in this experiment. The following gives the creamometer readings and the fat yielded during the hay- feeding, omitting the first two days : — Creamometer Bfadiogs. Date ol Test. Marcli 18 19 20 21 { First Milk. Ptr cent. ... 2 ... 3 3 2 3 1-5 3 Middle Milk. Per cent. 7 8 7 9 7 8 11 10 Strippings. Per cent. 10 12 11 13 12 13 15 13 Say Feeding. Fat Tests. Middle. ^ ^- Milk. Milk. t. Per cent. Per cent. Per cent. 1-3 2-6 4-4 Morning 2-8 5-0 6-8 Evening 1-4 3-5 8-2 Morning 2-6 5-1 6-4 Evening 1-G 3-8 6*3 Morning 2-7 4-6 6-3 Evening 1-2 3-9 7-8 Morning 2-8 5 6-3 Evening Observe the high percentages of fat in the first and middle drawn milk of the evening, and the low percentages of fat in the strippings. The strippings of the creamometer tests are somewhat opposed, but this can be accounted for by the increased percentage of cream becoming checked in its ascent to the surface by the viscosity of the milk. Creamometer Readings. Chaffed Hay and Bran Feeding. Date oi Test. Fat Readings. Firtt Milk. Per cent. 2 March 22 ! ^ 23 24 25 26 27 28 29 30 31 3 1-5 3 2 2-5 1 2 Middle Milk. Pt-r cent. 9 11 lU 11 11 10 n 12 11 13 12 12 10 12 12 12 12 11 10 11 strippings. Per cent. 14 16 14 16 16 15 16 17 18 16 15 16 17 16 18 17 16 17 19 le Milk. Per cent. 1-5 2-7 1-0 2-6 1-6 2-7 10 2-6 1-3 2-8 1-4 2-7 1-2 2-1 1-7 2-0 1-8 2-2 1-0 2-2 Middle Milk. Per cent. 3 8 5-2 4-8 4-6 3-7 4-3 3-4 6-0 4-0 5-2 4-8 4-8 4-5 4-8 4-4 6-0 4-7 4-8 4-0 4-8 Strippings, Per cent. 7-8 6-U 10-2 8-0 7-6 6-1 100 8-2 10-0 7-3 7-8 7-3 9-2 8-0 92 8-0 9-1 7-9 10-0 7'8 Morning Evening Morning Evening Morning Evening Morning Evening Morning Evening Morning Evening Morning Evening Morning Evening Morning Evening Morijing Evening The addition of bran resulted in an increase in milk of fully Iqt. per day First Milk versus Strippings. It is noticeable that the first-drawn milk is very poor in fat constituents the middle higher and the strippings very rich. Fron. the above test an average of 1-8 might be taken from the first milk, 4-3 for the middle, and 8 per ceft 19 for the strippings. Tn individual animals the percentages would certainly vary ; hut, in drawing a comparison with other tests made, the figures already given are consistent. Much significance has been put upon the necessity for efiicient milking, and care has been taken to make it clear to dairymen. That injurious influences follow negligence in efficient stripping, permit this test to afford conclusive evidence of the extremes in quality of a cow's milk, and the vital importance attached to the duty of the milker. Food and Milk. In comparing the effects of the two feeds on the quality of the milk, it is clearly illustrated that a marked improvement has followed the change in ration. Throughout the experiment the first-drawn milk has not altered to an appreciable extent, the middle milk is practically the same ; but in the case of the strippings there is a marked contrast, the latter feeding giving a much higher quality than the hay alone. In glancing over the figures, readers might take note of the greater regularity of the readings which have followed the pursuance of the experiment. uin Important Feattire of the TeBt. The most important feature of the fat experiment is embodied in the singu- larity of the first and middle milking being highest in butterfat in the evening, while the strippings are quite the reverse. This peculiarity has been confirmed in the other tests made. The percentage of fat in the bulk samples, however, favored the evening's supply, which can be attributed to the strippings which comprise such a small quantity of the yield, and the first and middle milk show a better quality against the morning supply. This was exemplified in test made with 4oz. sample of first, middle, and last quantities of milk from a control cow which was kept under observation for sixteen days. The average per- centage of fat in the morning was 4-1, and in the evening it showi d 4'3, while the morning strippings gave an average of 6'2. against 5"8 in the evening. With a view to determine the variation in the yield of solids, and to justify the fat tests, one day's analyses was made of the first and middle milk, and strippings of both the morning and evening's milking. One of the test cows in No. 1 feeding experiment was selected, and the analyses given will illustrate how close the morning and evening percentages were, but the fat readings favor the peculiarities already referred to. Analyses of Evenings' Milk. Water. Fat. Total Solids. Solids not Fat. Specific Gravity. First milk 86-35 2-2 13'64 11-44 10-37 Middle milk 83-36 5-5 16-63 11-13 10-33 StrippiDgs 79-76 9-6 20*23 10-83 10-27 Analyses of Mornings' Milk. Water. Fat. Total Splids. Solids not Fat. Specific Gravity. FirstmUk 87-63 2-0 12-37 10-37 10-36' Middle milk 83-31 f>-'i 16-69 11-39 10-31 : Strippings 79'76 8-4 20;25 11-85 10-27 i Acidity Tests and Milk Losses. The losses to the industry of dairying through acidity of milk assumes alarming proportions every summer. A yearly reduction could be made in the monetary loss if the dairy farmer would expend a little time and trouble to retain a sweet condition in his milk supply. Want 6f perseverance, and a reluctance to adopt improved methods, is still present in the minds of many dairymen. Simple devices could be adopted with good results, and milk would remain sw^et for hours longer in the heat of sumnier. Illustrations of the 20 beneficial effects of protecting milk and creapi cans with wet covers during hot nights, and whilst the)' are in transit to the factory, have already been given in the Journal. "We are striving to increase the quality of our butter and chet-se, and success is following our instructions ; but better evidence of advancement would be felt if we had the combined efforts of the dairy farmers, factory directors, and promoters. I have already pointed out the existence of rivalry amongst factories, and the disastrous results that follow the acceptance of sour and contaminated milk. As long as this state of affairs is permitted to exist, suppliers will be discouraged in their endeavors to uphold the reputation of their respective factories. At the commencement of the feeding trials it was stated that acidity experi- ments were being conducted. The results of the three elaborate tests are of equal importance. I need only quote the readings from the first three milkings, as extracted from the Wilmington factory records. It may be well to explain that these acidity determinations were made for one month at the above factory. In taking the samples, equal quantities were milked from the cow into sterilised vessels of similar shape and capacity, and acid tests were immediately taken. The samples were kept under exactly the same conditions, and the readings were noted down from each quantity of milk examined at the same hour. It will be seen that the first milk is higher in percentage of acid, and the last tests show that the acidity has increased against the middle milk, while the strippings have kept a shade better than the middle sample. Acid Determination of a Cow's Milk. Milking. Acid Eeadings taken. Duel Washings. Middle Milk. Strippings. Date. Hour Date. Hour. Acid. Remarks. Acid. Kemarks. Acid. Remarks. Morning Milk, 8 20 a.m. Mar. 18 8-30 a.m. 0-20 0-19 0-19 11-30 a.m. 0-21 — 0-19 0-19 6-0 p.m. 0-22 — 0-20 _. 0-20 Mar. 19 11'45 a m. 0-26 — 0-23 0-22 3-10 p.m. 0-28 — 0-24 — 0-24 6-5 p.m. 0-34 Partly thick 0-30 - 0-29 Mar. 20 7-30 am. 0-38 Thick 0-34 Thin 0-33 Evening Milk. Mar. 19 S-20 a.m. Mar. 19 Mar. 20 Morning Milk. 8-30 a.m. 11-30 a.m. 5-35 p.m. 9-0 a.m. 12-5 p.m. 2-16 p.m. 5-0 p.m. 0-20 — 0-19 0-22 — 0-20 0-25 — 0-23 0-27 — 0-25 0-31 — 0-27 0-34 Thick 0-3- 0-39 Thick 0-35 Thin 5-20 p.m. Mar. 18 6-30 p m. 0-20 0-19 _ 0-19 6-30 a.m. 0-22 — 0-21 0-21 11-30 a.m 0'24 — 0-22 0-22 6-10 p.m. 0-28 — 0-25 0-24 10-40 a.m. 0-37 Thick 0-34 Thin 0-33 0-19 0-19 0-22 0-24 0-26 0-29 0-3t Thin Thin Thin Plate 1. — From duct ivashings, showing numerous colonies of organisms. Plate 2. — From middle milk, shoiving few colonies. Plate 8. — From strip- pings, showing few colonies. [I-:,,,, SI Hull, i,i,„io. 21 For comparison we will take a few others, giving the first and last readings and omitting the intermediate tests. Duct Washing. Middle Milk. Strippings. Firsttest 0-21 0'19 0-19 Last test 0-40 0-35 0-34 Firsttest v... 0-19 0-18 0-18 Last teat 0'40 0-30 0.34 First milk 20 0-19 0-19 Last milk i... 0-40 0-35 0-34 Firstmilk 0-19 0-18 0'18 Last milk 0.37 0-34 0-33 Firstmilk.... ....0-20 0-19 0-19 Last milk 0-38 0-34 0-33 The average for the duct washing maybe taken at 0'20 per cent, acid, middle milk 0-19, and strippings 019. Bacteriological Cultivation. The plate cultures show colonies of organisms grown from one drop of milk aiter two days' cultivation, at 90° F., from a cow supplying a city dairy. The samples of milk collected for bacteriological testing were carefully takeii, both the tubes and cotton wool being sterilised, but no precautions were observed to have the udder and flanks of the cow clean. This serious neglect would account for organisms finding their way into the milk throughout the entire process of milking. Few people take the trouble to do this simple duty, and I would strongly recommend dairy farmers to adopt the practice and persist in having it carried out in a satisfactory manner. In plate cultures 2 and 3 a number of colonies are seen, and there is no doubt that a few of those invaders obtained admittance from the external parts of the teats, as the ducts must have been well washed out before the strippings were removed. In consideration of this subject I might refer readers to last month's Journal, where an article is given entitled " How Choice Butter was Manufactured," and I am pleased to relate that the butter was made from the milk of cows that had their vessels and flanks thoroughly cleansed before milking. Grading a Herd. The Value of the Farmers' Babcock Tester and Weighing Balance. The usefulness of the Babcock test on the farm has been established in the foregoing experiment; also the weighing balance claims a place amongst the necessary appliances of the dairy. Equipped with this valuable apparatus, the farmer can, at a trivial cost, determine the capabilities of each cow, and by a little care and tact he can grade his herd to a class of creditable milkers. Obscure ideas of the merits and demerits of foods given would no longer exist in the minda of the doubtful, as experiments could be conducted to ascertam the relative values of the rations given, and great would be the profits if the Babcock and the balance were put into universal use throughout the dames of the State. In commending the Babcock test to farmers, I must point out, how- ever that it would not be good policy on their part to attempt to dispute the accuracy of milking tests with factory managers; and I would advise those who purchase testers to employ (hem exclusively in the uses showii iii this article. In the next illustration the spring balance is shown suspended from the wall sunnort and the operator is seen recording the weights of milk in a register. The four-bottle Babcock machine and flasks containing milk are seen on the table and on the shelf is to be found the acid, additional flasks, and pipettes. The simplicity of the practice enables anyone to carry it out to complete satis- f actio ™n grading milking stock, and readers will understand the good influence hi introduction to modern dairying will exert on the future milkmg cow and 22 the success of the farm. The following may be taken as an example :— Where weighing milk from each cow has been practised and systematic dairying eon- ducted, a dairy farmer in this State possesses a very fine herd of milking stock; he began dairying with one cow, and in 1893 he owned four cows which yielded an average of 450galls. of milk for the year. In 1 896 his herd increased to eighteen cows, and the record vpas 547-^galls. to each cow. In 1897 the average photo. for twenty cows was 720fialls„ and in the year 1900 twenty-five cows averaged SOOgalls. The quantity of milk did not rise at the cost of quality, as the per- centage of fat in the milk of the twenty-five cows had never fallen below 4 per cent., and in a number of cases had exceeded 5 per cent. In conclusion, I will give a milk and butter fat register, showing actual results from cows m tests 1 and 3. In testing the qualities of food rations the 23 specimen copy may be taken as an illustration, but it may also be used for recordmg the weights of milk alone and the butter fat percentages of individual cows. Milk and Butter Fat Register, Weights of Milk. Total Percentage ol Fat. -^ for Week M. Tu. W. Til. F. Sat. Sun. lbs. k. Tu. W. ThT F. Sat. Sun. Olive I '^ '2 ^2 12 12 12 12 84 Morning 5-2 5-2 8-2 5-2 5-2 5-2 6-2 (12 12 12 12 12 12 12 84 Afternoon 5-2 6-2 5-2 5-2 6-2 5-2 5-2 Tu. w. Th. F. Sat. Sun. 12 12 12 12 12 12 12 12 12 12 12 12 11 11 11^ 10^ 11 10 8 8 H 7J 9 10 94 ■9i H 94 9| 10 7 7 7 7 7 6 Brindle I ^^ ^^ ^^ ^^^ ^^^ ^^ 1" 76 Morning 3-2 3-8 3-6 3-8 3-8 3-8 3-8 ■ ■ '> 8 8 8 84 7J 9 10 59 Afternoon 4-2 4-6 4-2 5-2 4-6 4-4 4-4 Brindle ! ^^ ^* ^^ ^* ^4 ^^ l" 67 Morning 4-0 4-1 4-4 4-5 4-6 4-8 4-8 ■■(7 7 7 7 7 7 6 48 Afternoon 5-1 5-6 6-4 5-6 5-4 6-4 6-4 The returns given by Olive are from rations 6, and by Brindle from rations I and 4. Summary of Experiments. Appearance of Cows. At the close of writing on the feeding trials I omitted to consider the appearance of the cows. I will take the opportunity to mention here what the owners have said in reference to this matter. Mr. Wyllie, in reply to a question, slates that his four te.st cows at the close of the experiments were illustrations of health, each cow being in fine condition and milking well. Taking the fat condition of the cows into consideration, one would naturally expect to find that their milking qualities would have decreased, but such was not the case, as the cows gave their maximum quantity and quality of milk at the last ration. In Mr. Crawford's report the following is enclosed : — " When feeding was started the cows' coats were beginning to stare, but they soon became silky, and the animals regained their usual thriving look. This was so marked that a number of people commented on their appearance." The cows in test 3 also improved, as reported by Mr. Ridgway : — " At the expiry of the experiments my cows gave evidence of perfect health, and were in good condition. The improvement was manifested in their silky coats, and the quality of their milk was increasing at the finish of the rations." Water in Rations. The above are pleasing results when we take into consideration the quantity of water in each ration, viz., 401b8. in daily ration for the four cows in Test 1, and 201bs. in tests 2 and 3. The approximate weights of water in the daily rations of each cow were — Test 1, lOlbs. ; test 2, 3 Jibs. ; and test 3, 51bs. Readers might take note of this, as it makes the supply of dry food small in comparison to the good results obtained. I would strongly advocate wetting rations to the extent of lOlbs. of water per cow per day, but when green food is provided this would be reduced accordingly. 1. Hand-feeding has been shown to raise the quantity and quality of cows' milk, and to improve the appearance of animals. 2. Hand-feeding is most effective in the dry months of the year when green herbage is scarce, and it will cause cows to give their maximum quantity and quality of milk. 3. Well fed cows, that are carefully treated and milked at similar hours, morning and afternoon, will yield milk of equal quantity and quality at both diets of milking. 4. The more opposed the hours of milking, the greater will be the difference between the morning and afternoon yield of milk and fat percentage. 5. Hand-feeriing prevents cows from drying off' quickly in summer weather. 6. A decided stimulus is given to cows advanced in lactation and no injury follows. 7. Old cows respond well to hand-feeding; the quality of the milk is higher. 24 8. Sunlight oil cake in a ration is highly recommended, but it must be given sparingly to begin with, otherwise cows will take objection to it. Commence with quarter of a pound in a ration and increase to two pounds daily. 9. Cream from cake-fed cows requires a higher temperature to churn, butter grains are firmer and collect thoroughly, and the melting point of butter is higher. 1 0. Heavy feeding with Sunlight oil cake is against the texture and flavor of butter ; feeding in a ration with bran gives best results. 11. Changing rations every week or fortnight gives the greatest profit and is beneficial to the health of cows. Green feed daily is a decided improve- ment. 12. Breed and feeding are responsible factors in milk production, but there are others of much importance, and which are invariably overlooked, viz. : — regularity in milking, efficient stripping, and protection of cows from cold and wet weather. 13. The first milk from a good cow will contain about 2 per cent, of fat, the middle milk 4, and the strippings 8 per cent, of fat. 14. Grade the milking herd by using the spring balance and Babcock tester. Cost of Rations. In arriving at the cost of the various rations, the highest market prices for chaff, bran, &c., have been taken. This was purposely done, in order to show the result when all feed, other than the natural pasture, has to be purchased by the dairyman. For the six months prior to the commencement of the experiments chafEed hay has, on the average, ruled quite 25 per cent, lower than the price I have used in calculating cost. When the dairyman grows hay, the cost price would be still lower.