Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1891-12-10
THE U. v. N. DAIRY SCHOOL.

Getting Down to Bus!pcss After tho Tx
cirement OF the Opening Day.
The hurly curly Of the two opcning days
are over and instructors and claas have
settled down to tue solid work OF The school
The class is taking hold III good shape,
showing intelligent interest and au evident
intention to make the beat OF their oppor-
tuuities.
The lectures of the first three days were
entirely devoted to the explanation of
tho Babcock test for fat in milk. This test
has been widely published and is extensively
used in creameries, cheese factories, and
| by darymen it being accurate,
simple, cheap and rapid, and easily
within tho comprehension and manipulation
of the average farmer The test Is essen
TALLY as follows: Equal volumes of milk
and commercial oil of vtriol are mixed in
glass bottle with graduated neck. The
acid dissolves the curd, creates great chem
icel heat by union with the wnter of the
| milk, which melts the fat. The bottles are
whred in centrifugal machine at the
rate of 7O0-S0O revolutions per minute for
seven or eight minutes, during which time
the machine is stopped twice and hot water
| put into the bottles to raise the fat into the
neck. At the end of the third whirl the fat
is found, a clear yellow oil in the neck and
| its volume is measured against the gradu-
ations Of the week.
The students have been putting this meth
cd into practice in the laboratory and are
rapidly gaining skill in its use.
In separator and churn room the DeLaval
steam Alpha separator the box churn and
power worker were used. Samples of skim
milk and buttermlk showed very satisfac-
tory work.
After tue dairy school is over it is the
intention to publish full account OF the
various machines in Swimming, chnrning
and per cent of fat originally in milk re-
covered in butter" 1t is safe TO say that
this publication will be Of great interest to
dairymen, this is believed TO be the first
! test in the United States of SO many differ
ent separators and other dairy apparatus
for so long time, at the same place, and
| under the same disiuterested manas smeut.
Sweet Cream Churning-Ihe Daily Glass
Dissertations.
! Tuesday passed at the University dairy
school with the usual amount of work. The
butter extract was again used as Il scpara
| tor, being speeded up to 200 revolutions,
and separating at the rate of 1000 pounds
per hour While not doing quite well as
! the day before, its work was on the whole
satisfactory. The cream of the day was
churned sweet at So F., and there was
| but trace Of fat lost III the butter milk.
| One still sees the statement going the rounds
OF the papers that sweet cream cannot lie
churned and much butter made
/ from it as would have been the case
| had it been rpened. The exhaustive
churning OF yesterday is but one of many
such made at our experiment station. as
| 10,
| when utterly explode the claim. There is
no longer doubt that if sweet cream be
churned at a lower temperature than
| rpened cream, as much butter can be made
| from it.
The daily gathering for discussion after
dinner is proving to be one of the most
valuable features of the school. At =
| O'Clock the entire class gathers in the sepa-
rator room, seat themselves at ease, and for
an hour or more rapid run of questions
are asked, answers given and experiences
exchanged
The discussion is supposed to be upon the
work of the day, but 1T also includes dairy
| ing and butter making in general. Mr..
! Gurler leads the talk and to him, as a rule,
the inquiries referred.
The mornings lecture was, perhaps the
hardest dose to digest that the class has thus
far received. Being Ialrly We'll grounded
in the use OF the Babcock test and the ncto-
meter, 10y their laboratory experience, the
! formulas and calculations whereby these
two tests might furnish evidence OF adulter-
alton were taught. The method OF using
these calculations at first sight is not over
aud above plain, although once learned the
difficulty disappears 1t is expected 10
spend several days in drilling the class on
the use OF these formulas
a dozen samples of milk from Mr. l.. s.
| Drew's Ayrshire herd were tested by the
class Tuesday. There was considera-
bic interest displayed in the comparison of
the results and surprise expressed at the
variation in quality in the milk of dilferen t
cows of the same breed and herd. The class
is fast learning, however, to understand
more fully the range of bovine Individual
ity, how in the same breed and herd there
are COWS and COWS.