The simplicity and inexpensiveness of the milk register must not be overlooked. These are features which should commend it especially to the notice of small dairy farmers, for with a moderate number of cows it is particularly easy to introduce the register. But even with a large dairy it will be found that, as soon as the system has got fairly established, the additional time and trouble involved will sink into insignificance when compared with the benefits which accrue.
The importance of ascertaining not only the quantity, but also the quality of milk is aptly illustrated in the case of two cows at the Tring show, 1900. The one cow gave in 24 hours 4½ gallons of milk, which at 7d. per gallon would work out at about 2s. 7d.; she made 2 lb. 12 oz. of butter, which at 1s. 4d. per lb. would bring in 3s. 8d.; consequently by selling the milk the owner lost about 1s. 1d. per day. The second cow gave 5(1/3) gallons of milk, which would work out at 3s. 1d.; she made 1 lb. 12 oz. of butter, which would only be worth 2s. 4d., so that by converting the milk into butter the owner lost 9d. per day.
The colour of milk is to some extent an indication of its quality--the deeper the colour the better the quality. The colour depends upon the size of the fat globules, a deep yellowish colour indicating large globules of fat. When the globules are of large size the milk will churn more readily, and the butter is better both in quality and in colour.
The following fifty dairy rules relating to the milking and general management of cows, and to the care of milk and dairy utensils, were drawn up on behalf of, and published by, the United States department of agriculture at Washington. They are given here with a few merely verbal alterations:--
1. Read current dairy literature and keep posted on new ideas.
2. Observe and enforce the utmost cleanliness about the cattle, their attendants, the cow-house, the dairy and all utensils.
3. A person suffering from any disease, or who has been exposed to a contagious disease, must remain away from the cows and the milk.
4. Keep dairy cattle in a shed or building by themselves. It is preferable to have no cellar below and no storage loft above.
5. Cow-houses should be well ventilated, lighted and drained; should have tight floors and walls, and be plainly constructed.