Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1891-12-17

give hppToSimdtlFe6 only. w mon gives Tue
cosorY Here is where difference of opin-
ion enters in and the advocates OF the
chemical test claim for it that it actually
gives better idea OF tho butter value of n
milk than does the actual churning
and butter making. This seems para
doxical, but their claims are based on many
accurate tests of both methods checked to the
last fraction by chemical analysis. Knowing
the amount OF butter fat in the milk, they
can tell by experience very closely how much
butter it should make, when mixed with
other milk. On the other hand il that milk
be ohurned by itself it would DO unsafe to
predict that the same amount OF butter
would be made from it il mixed with other
milks
Single cows milks are never churncd
alone on IA commercial scale and the yield
of butter when mixed with other mllAs is
the only rational definition of tho buttor
value Of n milk.
Cur more modern methods properly han.
died can recover almost all tho fat from the
milk OF any COW or herd of cows, be they
fresh mixers or shippers. The percentage
OF loss is fairly well understood ami is near
| ly uniform for all sorts Of cows. Such ba-
ing the case tho chemical test becomes the
closer approximation.
the advocates of the chemical test may be
summed up follows: Chemical analysis
tests the COW, the churn tests the COW, the
apparatus and the man.
The second half of the term began on
Monday, tho lectures GA milk testing an /
allied topics arc over anl course on the
composition and han ling OF milk begun.
| Tho downstairs work of the day has uclul-
| ed the use OF the Danish Weston separator,
the barrel churn aud the power worker.
Among the minor apparatus in Use at the
school not hitherto described in the FREE
| PRESS, are the cream tempering watts, The
milk aerator and cooler, the Boyd starter
cnn, the various Babcock testing machines
and the unique plumbing Of the building
and a short description may he of interest.
The aerator is an ingenious, inexpensive
and easily managed machine which rapidly
cools milk cream to tho temperature OF
the cooling agent Water il run through a
series OF pipes placed one on top Of tie
other, over which the milk trces, bein :
aired and cooled in one operation. Proven
aeration Of the milk is a vital point in god
butter making, and Ivy some such contriv-
ance, at no money expense save the initial
one of purchase or manufacture, and but
little expense OF time or trouble, milk can
poses.
Tho "Boyd Starter is one of the recent
methods proposed to control cream rpening,
consisting OF the addition of a small amount
of carefully soured pure skim milk to sweet
cream US starter" of tho ripenng or
sourins process. 1t works well and This and
kindred methods, suggested by recent ex
perimental work in bacteriology are des
tined to wider use in the butter making oil
the future.
There are three Babcock tastial machine.
used, two with cog wheel and one with belt
gearing. All three have swinging pocket:
for the bottles, which fly out at an angle OF
80 degrees during the centrifugal whirIing
They all do good work and separate the
melted fat In the bottles in from 1000 tC
5000 revolutions.
The DeLaval separators had their turn
Tuesday, the steam turbine and the Baby
being used. Both machines did good work
leaving but little fat in the skim milk.
Such of the readers OF the FREE Press as
are interested In tho new butter extractor
will find a cut and description of it on the
seventh column OF this page which soe
more into detail than did the description re
Gently published in these articles.
The class Is now learning the physiology
VI lllih III luo lecture room. OIdTIln5 a
the manger the food has been followed Int
the rumen or paunch, through the cue
chewing, through stomatic and intestine
digestion. The action OF the intestinal viii
in absorbing and separating the nutritiv
constituents of the food, OF the tactical an(
Emphatic systems, and Of the liver in dis
charging the same into the blood have beer
studied, together with the Office Of the crcu
lation in the distribution OF these nutrient
throughout the body, and in the replacing
and removal Of o nout tissue.
The internal structure of the uider form
ed the subject of Tuesdays lecture The ui
der may be compared to sling in whc
, the mammary glands and lobules, mill
reservoirs and ducts are suspended. Under
meath the skin it is covered with an easti
connective tissue which, with the contra
longitudinal partition forms the sling. 1t
substance is graylsh-rei and consists o
milk duties, glandules OF lobules and sur
rounding and lnterlacng fat and tissue.
At the base OF each teat is small mil
reservoir or cstern, into which myriads O
little tubes enter, which in turn counec
with the lobules. The milk tubes are uniuu
| among the tubes OF the animal system Il
being irregular in size, contracting at tn
end in order themselves to be little mil
reservoirs to augment the capacity OF III,
l udder and equalze pressure There are 81,
. arterial branches ramitying through III
structure of the organ.
$ STATE FlREMEN'S ASSOCIATION.