The Daily state journal. [volume] (Alexandria, Va.) 1868-1874, 1872-02-08
New York Dairymens' Convention.

SHALL WE STEAM FooD FOR Cows ?
Hon. Harris Lewis was not, he said, pre-
pared to answer this question. For those
dairymen keeping large herds, and feeding
large quantities Of coarse fodder, it may be
economical. He estimated the cost of cut
ting and cooking apparatus sufficient for
herd of fifty cows at 5000, and the annual
cost of using the same, together with in
terest on investment and depreciation, by
rust, wear, &c., at 1925, or enough to pur-
chase about fifteen tons of hay at the ave-
rage price for the last dozen years. Some
dairymen who have tried cutting and cook
ing food for stock, regard it as very eco
nomical, saving at least one-third of the
ordinary cost of wintering their dairy
stock. Again, others have tried the sys-
tenn, and regard it not only as non-paying,
but injurious to the cows. That saving
may be made by cutting and steamng
coarse fodder, Mr.. l.. would not doubt,
but he thought most PERSONS make
the advantage too high over and
above the expense incurred. The COW has
a very perfect apparatus for cooking, cut
ting and grinding her food, and one who
watches her as she makes her meal might
very naturally conclude that he who made
the cow, with her wonderful food-prepar-
ing apparatus, fully understood all her
wants in this respect. DR.. Lyman except
ed to the figures given by Mr.. Lewis. He
mentioned stock-keeper who pur-
chased boiler for $50; homemade
steam-box cost perhaps So. In the box he
places the food, the steam rising from be-
low. His fire is kept under the boiler
about four hours. He hired "new
hand," or cheap laborer, for $l2 per
month and board, to attend the cooking.
His apparatus supplies food for 100 cows.
There is no expense beyond the outfit and
the labor to run the machine. lie is strong
in his advocacy of cooked food. He feeds
it warm, not hot. He supplies just as
much as the cattle will eat. They nibble
at raw food and consume the cooked food.
He thinks by cooking he secures the same
elements in his winter food that exist in the
summer food.
THE MANUFACTURES OF CONDENSED
MILK.-This subject was ably treated by
Professor Willard. He traced the origin
and history of the business from its small
beginnings in 1916 to the present time.-
Two names have been prominent in this
connection--Provost ard Borden. Their
processes were described. and compared,
the lecturer using maps and diagrams to il
lustrate the text. Mr.. Borden was men,
toned as man three score and ten years
old, hating shams and receptions, and
sending out no article of his manufacture
which is not perfect in quality. His estab-
lishment at Brewstcrs, ON the Harlem rail-
road, is very extensive. Two six-toot va
CUM pans are used, and 1000 quarts of
milk per hour, and 10000 per day, is the
usual rate of condcnsing. Two boilers of
fifty-five horse power each are used for sup
plying steam. The professor detailed at
length the complicated processes, and then
spoke of the putting up and packing. A
filling machine enables two women to fill
10000 one-pound cans per day of ten hours
against 5000 by the old system. Two wo-
men will put the labels on 10000 cans in a
day, and one woman will seal and solder
up 200 cans per day. The machinery for
making cans here is very complete, four
teen boys at tops and bodies, and soldering
on machines, with one man cutting bodies,
will make II 900 cansper day, the expense
being about II cents per can for labor and
material, all told. This factory sends
about fifty forty-quart cans of plain con-
densed milk to New York city daily,
which is sold at from 40 to so cents per
quart The making of good article of
milk depends not 50 much upon
the formula in the best specification, as
upon the condition of the milk when
brought to the factory, and the care and
attention given to every part of the process,
from the washing of the vessels and the
thorough cleanliness which should be OBJ
served in every department. In short,
there is nothing manufactured requiring so
much care, and everlasting vigilance and
attention, as that of milk. From the time
that it is drawn from the cow, until hermet-
ically sealed in cans, it requires that every
thing should be done with the utmost in
tegrity. Professor w. estimated the cost
of building and equipping condensing es-
tablishment at sl2, 900; 5000 gallons of
crude milk at 123 cents per gallon, S625
daily running expenses, $3.50; cost of
cans and sealing, $400. The daily product
Of the factory would be 10.O40 pound cans
of sugared condensed milk, which, at 30
cents per can, amounts to s2,9l1.00, leav-
ing balance of 81 ,s62.10 above expenses
for the days operations.