8 F Test your cows and keep a record of their production; thus get rid of boarders and feed only productive cows and build up your herd. Use only a pure-bred sire with a record of high production. A herd of cows with an 8,000 pounds per year production record can be fed with no more cost than a similar size herd of only 2,000 pounds per year. FEEDING Good cows respond to good feeding. A cow may apparently keep up production on poor feed and poor pasture, but in such instances they are drawing on their reserve, which may take months to rebuild. Always aim to have an abundant supply of good hay, such as brome, western rye, alfalfa, sweet clover,.etc. Some dairymen keep a year’s reserve supply of hay so as to guard against a poor hay year. BREEDS OF COWS The butter-fat content of different breeds vary. The average is given as: Jerseys, 5.35%; Guernseys, 4.98%; Shorthorn, 4.05%; Ayrshires, 3.66%; Holsteins, 3.45%. But individual breeds will vary, some herds of Ayrshires and Holsteins even going over 4.0%. TIME BETWEEN MILKINGS The longer the interval between milking, the lower the test; and the shorter the interval, the higher the test. Even differences of % to 1% have been noted. The morn- ing’s milk will generally test higher in butter-fat. COMPLETE MILKING The first milk drawn is lower and the last is richer in butter-fats. Records show from less than 1% to over 9%. Thoroughly stripping cows tends to prolong the period of lactation. AGE OF COWS The annual yield of milk and fat increases from the first lactation until maturity. The third year production is not much greater than the second year. The maximum is usually reached at from 7 to 9 years, and keeps well up till about 12 years old. GOOD BARNS Clean, warm, bright, well-ventilated barns are a big factor in keeping cows comfort- able and contented, and maintains their efficiency as a machine for converting food into milk. Whitewash is inexpensive for keeping walls and ceilings sweet and clean. CLEAN PRODUCT Only a clean product can get the high grades which bring the higher prices. MARKETS The home markets of Canada are not being supplied with butter and other dairy pro- ducts, also many of the by-products of dairying are being imported into Canada. BUTTER In 1927 Canada imported 7,190,267 lbs.; in 1928, 15,626,007 lbs.; and in 1929, 25,609,915 lbs. In 1930 the figures will be almost double that of 1929. We are not supplying even our own requirements, nor are we exporting. So there decidedly is a market for more Canadian butter of high quality. In 1925 we exported 24,501,981 Ibs., whereas in 1928 we only exported 2,643,300 lbs.; and in 1929 our exports were 1,889,200 Ibs- In 1930 the figures will be almost nil. The British market is available for a steady supply of high-grade butter. KEEP PRODUCTION COST DOWN More people in Great Britain, as well as in Canada, will eat more butter if the price is kept within reason, so by more efficient production we can enlarge the home and export markets. TO GET THE BEST PRICES, AIM TO GET TABLE CREAM There are five grades. Ist, table cream; 2nd, special grade; 3rd, first grade; 4th, second grade; 5th, off grade. The highest grades are generally worth about $1.40 to $1.60 more per eight-gallon can, so it pays to produce and ship the best. | To produce the best grades, cows must be milked in clean surroundings; they must have an abundance of pure water, must have salt at all times, must have clean feed. Never give cows musty feed. Udders must be clean before milking. Use clippers to keep the hairs short. Good tinware must be used. Separate the milk while fresh and warm. Keep the separator in a clean place and thoroughly wash it after each milking; this is most important. Cool the cream to 50° before mixing with other cream, and stir it in well each time fresh cream is added. Never mix warm cream with cooler cream. Never let cream freeze. Deliver two, three or more times a week. In warm weather put a wet blanket over the can when delivering to the creamery or station. The information contained in this bulletin is received from reliable sources, but the Company does not assume responsibility and will not be liable for any damage which any person may sustain in carrying out or in attempting to carry out the suggestions.