The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1893-08-30

ter-does not exist, and that " h never a
COW is found that is good for cheese
making purposes the milk of that cow
is equally good for the manufacture of
| butter.
| Aeration of Milk.
An extended series of tests with two
different kinds of aerators and under
several different sets of conditions leads
| to the conclusions:
First-That the aeration of milk without
| cooling has no effect upon the Dreaming of that
| milk, but If the milk is cooled during the AGRA
| ton the Dreaming of the milk will be less per-
| feet.
Secondary method of aerating milk that
| does not at the same time cool it does not make
| the milk keep longer before 1t sours but the
| cooling of the milk soon as it is drawn from
| the COW will retard the time of souring.
! The Eject of Weather Upon the Quantity
ond Quality of MIX.
A second investigation of this matter
was made ON the station herd during the
summer of 1899. The results of this
test agree closely with those of the year
previous and indicate strong proba-
bility that when cows are ON pasturage
the quality of the milk varies with the
temperature, but in the opposite direc-
ton, the milk becoming richer during
| cold weather and poorer during warm
weather. The same variations are found
to be true of the total solids of the
milk, and of the solids not fat. In re-
gard to quantity of the milk, violent
changes either way, very hot or very
cold, seem to lessen the quantity Rain
storms, unless very heavy, do not seem
to affect either the quantity or quality
of the milk to any marked degree. There
seems no reason for changing the expla-
nation given in the last report for this
richness of the milk during cold wealth
er-that as the temperature falls the cow
actually consumes more food and thus
there is present in the system a larger
amount of material from which to pro-
duce richer milk.
Tests of Dairy Apparatus.
At the second session of the dairy
school, held in October and November,
1892, four power separators and three
hand separators We're tested and also
full analyses made of the milk and Of
the milk products. The average for all
the machines for all the tests gave o.
per cent of fat left in the skimmilk, 1.27
per cent in the bowl slop and 0.30 in the
buttermilk. The butter contained on the
average 80. 16 per cent of fat. The aver
age temperature at the beginning Of
churning was 81 degrees and at the close
So degrees, the average time of churn-
ing being 81 minutes. The sum of the
fat left in the skimmilk bowl slop and
buttermilk amounted on the average to
,F hn 60 nf +ho n,.;rr
inal whole milk, SO that if there We're
no mechanical losses there should have
been made 121 pounds of butter, contain
ing so per cent Of fat for 100 pounds Of
fat in the original milk. But under the
conditions of student labor, and the
large number of persons engaged in
handling the butter, there were unavoid-
ably large mechanical losses-on the
average 3.4 per cent of the entire fat
so that there was really obtained only
III pounds of butter for 100 pounds of
butter fat.
The students and instructors of the
dairy school were especially pleased with
the new form of Babcock testing ma
chine, which is run by jet of steam
that whirls the bottles without the use
of any engine, and at the same time
keeps them hot. The churning figures
show that the colder the temperature at
which the cream was churned the less
fat there was lost in the buttermilk, and
larger amount of fat i'll each 100
pounds of the butter. The losses We're
greatest when the churning temperature
was from from 50 to 81 degrees and the
time of churning at least 13t minutes.
Feeding Tests with Concentrated Feeds.
Experiments in feeding We're made
with four concentrated feeds that have
lately come ON the market. Cream glu-
ten meal and corn germ feed from the
Charles Pope Glucose company; Buffalo
gluten feed, from the American Glucose
company, and oat feed, being the refuse
of the oatmeal mills. These We're com
pared as to their feeding value in some
of the experiments with mixture OF
equal parts by weight of wheat, bran and
cornmeal, and in other experiments
pound for pound with cornmeal. The
results show that they undoubtedly have
very high feeding value.
, With the first three feeds mentioned
36 experiments We're made, II comparing
{ with a mixture of bran and cornmeal
; and 10 comparing directly with corn
Iltdls III dlillOSt every Cart CREAM Siu
ten meal and Buffalo gluten feed pro
, duced more milk and more butter fat
than an equal weight of bran and corn
meal or of cornmeal. In "a cases out OF
the 36 the milk produced when eating
these concentrated feeds was richer thar
on the bran or the cornmeal, but the ex
ceptlOnS are numerous, and the adde(
fact that the same COW at different times
{ gave different results would seem to in
. dictate that the individuality of the COW
is the leading feature in the result, ant
; that it cannot be said with any certaint,
that these feeds will increase the rich
} ness of the milk.
2 The results seem to show that the Buf
: falo gluten feed and the cream clutter
{ meal have each higher feeding valu
, than the mixture of bran and cornmea
and are worth moreper pound than clea
, cornmeal, while the corn germ feed ant
, the oat feed seem to have just about tn