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WISWONSIN FPABMR ENSTrTDTL
like Brown Beasie be spoiled in one
year by a scrub owner?
Mr. Taylor-Yes; if you expect a
breed of domestic anima to long con-
tinue showing the peculiar character-
isties of that breed, you must throw
around them those climatic influ-
ences, those foods, these environ-
ments, that have made them the pe-
culiar animal that they are.
Question-At how low a per cent.
would you keep a cow?
Mr. Taylor-It does not depend en-
tirely upon the per cent. of fat in
the milk, the quantity and the qual-
ity should both be taken into consid-
eration. Sometimes a four per cent.
cow is profitable while a six per cent.
cow is unprofitable. She must be a
persistent milker through the year.
The question as to the quantity
comes under the same head, but I
will say a cow that will not produce
200 pounds of butter in a year would
be below my standard of profitable-
ness; if she *on't do that, I think
you had better discard her and get
one that will do better than that, be-
cause there are plenty of herds in
this state that are producing even
one third more than that with good
feed.
Question-Which is the most profit-
able, a cow that will give twenty
pounds, testing 5 or 5.5, or a cow that
will give forty pounds, testing 3 per
cent.?
Mr. Taylor-Well, usually speaking
the six per cent. is the most profit-
able cow, because your chances are
good of getting an increase along
the line of increased production,
while in the other case you will not
succeed in getting 'the richness in-
ereaaed. We like to have a large
flow of rich milk.
Question-Can you increase the per
cent. of fat in a cow's milk after
keeping her six months?
Mr. Taylor-The per cent. of but-
ter fat cannot be increased by feed;
that is generally conceded. There
seem to be a slight temporary In-
crease sometimes If you want to
increase the per cent. of butter fat
just take off her feed.
Question-Why, then, is it that
when the flow of milk becomes small
that milk seems to be richer?
Mr. Taylor-Because she has been
long in milk and the per cent. of
butter fat increases as the milking
period advances. Every cow as she
advances in period of lactation, in-
creases the butter fat slightly.
Mr. Goodrich-You mean it in-
creases the per cent. but not the
amount of butter fat?
Mr. Taylor-Yes, the per cent. of
butter fat will go up and down-
fluctuate-and you cannot always tell
why.
Mr. Everett-You and Mr. George
C. Hill do not agree. He said this
morning that the milk was influ-
enced by the feeding.
Mr. Taylor-Well, it is when you
feed only sawdust. That is the only
feed known to the materia medics
of cowology that will increase the
per cent. of butter fat.
Mr. Everett-How do you increase
the per cent. of fat in a cow?
Mr. Taylor-By good breeding; it
is an individual characteristic; I
might say a breed characteristic.
The per cent. of butter fat and the
quality of butter fat are two differ-
ent things. Let us not strive to in-
crease the per cent. of butter fat by
feeding, but-let us try to increase the
quantity of milk. We can do that.
When a cow is in a normal condition,
giving a normal quantity of milk, it
is always a normal quality; quality
is an item that is born with her and
you cannot change that, whether she
is giving thirty, forty, or fifty
pounds of milk.
Mr. Reed-If you are going to
raise your calves to increase your
own herd, must you wait until each
calf is a cow before you can know
what she is going to be?
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