The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1876-05-13
agricultural department.
CONDUCTED BY ALBERT CHAPMAN
Ice in the Dairy.

We take the following from the Sci
entific Farmer for May. Our readers
will remember the account of expert
ments made toy Mr.. sanford of Corn
wall that we published Feb. s, last,
In general way the experiments seem
to point to the general principle that
milk cooled to low temperature soon
after milking will yield the cream
much quicker and more perfectly than
when not 50 cooled, and these so differ
ent and distant apart localities prove
the principle correct one.
The problems which meet the dairy
men are rapidly being put to the test
of experiment, and our papers abound
with facts of more or less authenticity.
concerning the action of milk under
various modes of treatment. Some of
our investigators are actuated by the
love of knowledge, others more from
sense of the profit which may he de-
rived from new schemes of treatment
while still other and less worthy mo-
tlves may actua!e other parties. The
presence of This state Of affairs compile
cntes and renders it somewhat difficult
to separate real from assumed ohscrva-
tions.
The great drawback to dairy knowl-
edge comes, in our opinion, from the
localization of ideas. Until the eXror-
inenter realizes that milk has history
Of its own, a. affected by breed and
various other local circumstances, and
consequently carefully defines the de-
tails OF his work, 1t is very difficult to
group facts of like significance and
thus obtain wider CONGRATULATIONS. 30
long as our dairy writers ignore The fact
that different cows yield milk of unlike
properties. their attempts at close reas-
oning from few facts for general rul-
poses is Of little real importance.
The greatest advance. perhaps, We
have had in our recent dairy practice.
has come from realization of the inn
portaucc of the physical properties of
milk, as distinct from the chemical.
L
animals, in the milking Of them, in the
handling of the products, has been daily
enforced Wcnow find the dairymen's
discussions embracing The thcmonle-
ter, the lactomctcr and the microscope.
Specific heat, density, globule: these
are the terms which are becoming IA
miliar, and the records Of our dairy
mems meetings show the constant at
tempts to apply these terms 10 use.
Each in turn receives the public altcn-
tion, and becomes for time a hobby.
The present hoby is temperature and
not only is the effect of temperature on
butter-making discussed earnestly in
this country, hut We have occasional
translations of articles from other Ian
guages, which show that the interest is
not confined to one portion Of the world
alone. We have before III in The
Country Gentleman's Magazine, Lon
ion,) translation from the French OF
Eugene Tisserand, the inspector gen
eral of agriculture, on The treatment
Of milk a. low temperature. This
paper is valuable one, and is suggest
i've. Its facts may be well established
for his locality; but we feel assured,
that either he has presented selected
instances which prove his position, Or
else that milk varies more i'll onr eXpe-
rience than 1t seems to in his. In our
own experiments we have never been
able to secure quite IS uniform series
here Is one table uf observation:
Hours Of OBJ Volume of cream Obtained nom
servotlon at 200 cubic centronl'irespi milk