Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1870-01-27

less trouble than to weigh II ualIy. Ii an.
is left at the end of the trial, it can b,
weighed and deducted. IF any needs t
be added, it can be weighed before il \
added. The food should be the same, an
Of the same quality. If hay, it should b.
Of the same grasses, and cut and cured
alike. The catsle should be treated alike
| in all respects; should be made to eat VI
their food alike; should be MIXED alike
should be watered alike; should have ex
ercise alike, in time, season and exposure
The milk of each class should be weighed
and measured and tested, and the facts re
corded daily. At the beginning and enc
of the experiment, the classes of COW!
should be weighed. If the COMMITTEES
should see fit to prolong the experiment
into and through pasturing season, thu
classes should be weighed at the end o
the change of food, as well. The testing
of the milk need not be of daily occur
renee, but should be repeated often enough
to establish the generic differences, if any
exist. In addition to the weekly exami
nation of the milk, in regard to its caseir
and oil, butter and cheese should be made
from the milk of the two classes. Thus
for one week see what cheese is made from
the milk, keeping the cheese from each
class of cows separate. Next week make
butter, and SO on, alternately, and, as
far as the committee may think it neces-
sary, to see if there is any difference
caused by size upon the comparative pro
duction of cheese or butter.
In order to determine the richness Of
milk in butter, two methods may be fol-
lowed 1st. Procure any glass vessel-a
tube is the better, or a long cologne bottle
might do. Take narrow strip of paper
of the length of the glass mark it of
with dividers into 100 spaces paste in on
the glass fill the vessel to the uppermost
mark ON the paper with milk allow it to
stand for "a hours. The number of spaces
occupied by the cream is the per centage
of cream. Make butter of the cream,
weighing the cream and weighing the but
ter. From this may be determined the
number of pounds of butter which will be
afforded by 100 pounds of milk or cream.
Thus, if 100 parts of milk give 10 parts
of cream, and 10 parts of cream give 5
parts of butter, then we know that 100
pounds of milk give S pounds of butter,
or very nearly so.
A more accurate method is, according
to Parkes, as follows /" Take weighed
or measured quantity of milk add two
or three drops of aeetic acid "a small
quantity of vinegar), and boil add a
good deal of water; allow to stand for "a
hours !; pour off the supernatant fluid
wash the precipitate with ether at 80 de
grees; dry and weigh evaporats the
ether, and weigh the fat" This answers
for the determination of both oil and curd.
Or the matter can be examined in an
other way. Remove the cream from 100
pounds of milk make butter; Of the re-
naming milk make cheese. The two
the cheese and butter-added give the
total product of good cheese, as we'll as
determines the relative proportions of oil
and casein (butter and curd) there is in
the cheese. OF course the result is not
exactly the truth, since all butter contains
some curd, and all skim-milk cheese con-
tains some butter. But it is near enough
for all practical uses.
Such an experiment, undertaken 10 de-
termlne a specific fact, incidentally devel-
ops many others equal in Importance to
that of the main inquiry. Or, in other
words, with the data in hand evolved by
the record, one cold answer any one of
several questions of great Importance, not
the least of which would be the following ::
With 10 cows, giving milk, and of a
given individual or collective weight, how
much hay must be stored to carry them
through the winter?
With an ascertained value of the hay
per ton, how much money does it cost to
produce a pound of butter how much to
produce a pound of cheese? a quart of
milk2
With cow of given weight, and with
a given amount of food, how much butter,
milk or cheese may be calculated on as
winters product? as a months product ?
as weeks, or days?
If it is desired to determine the value
of races, in place of large and small cat
tie, select Durhams, Herefords, Ayreshires,
common stock, two or all subject them to
the same experiment. Such a proceeding
meets (and it is the only one which does
meet it) the vexed question as to the value
of breeds. In making such a solution of
the inquiry, this association ought to be
beyond the control or influence of rival
breeders If such a trial is to be made,
appropriate numbers Of the races to be
tried should be selected by disinterested
judges. These judges SHOULD search for
typical animals of the various races. For
they should select amongst DIR
hams those true to the Durham type; not
a Durham rather tending to the Hereford
or AYRSHIRE con6gruation and qualities
and so not an AYRSHIRE having the Dur
ham contiguration or qualities ; but on one
hand an unmistakable Durham, and on
the other an unmistakable AYRSHIRE. To-
leave to partisanshlp the choice, would be
to invite the selection of individual Dur
hams, with special rather than typical
tendencies. If breeders of rival races de
sire to put their breeds in competitive
trial, let them offer their herds to be Sc
lected from. To illustrate: Surprising
two trials were on foot-one TO determine
the relative value of races as to milking
qualities, and one to determine the relative
value of races as to beef production. It'll
IS manifest that the Durham men, the
Hereford men, and the AYRSHIRE men
would, in the dairy trial, all select those
of their several focks which
we're the best mixers, without reference
% typical confguration or, in the trial
or beef production, they would select,
perhaps, the poorest mixers at all
events, in most cases, other animals than
hose which would be selected for the for
ner trial. So that, in point of fact, the
rial would degenerate into one between
classes of individuals, rather than of
classes of races. This obviously would
lot do. For the broad, general, public
tlms of this association look to interests
If dairy industries-not to the interests of
'ival breeders. The moment a society
ike this lends itself, directly or indirectly,
o these personal interests, it opens itself
o the suspicion of prejudice, and to ques-
ions of integrity.