The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1893-08-25
AsratiOn OF MIX.

First-That the aeration Of milk without
cooling has no effect upon the Dreaming Of thai
milk, but II the milk is cooled during the AGRA
ton the Dreaming Of the milk win be less per.
feet.
Secondary method of aerating milk thai
does not at tho same time cool 1t does not make
the milk keep longer before 1t sours, but the
cooling OF the milk as soon as 1t is drawn from
the COW will retard the time of souring.
The Effect Of Weather Upon the Quantity
and Quality of Milk.
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 a 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 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,
1899, four power separators and three
hand separators were 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 0. IS
per cent of fat left in the skimmilk, 1.27
per cent in the bowl slop and 0.30 in the
butterlnilk. The butter contained on the
average SO. 10 per cent of fat. The aver.
age temperature at the beginning OF
churning was 81 degrees and at the close
90 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
$50 per cent of the entire fat of the orig
inal whole milk, so that if there were
no mechanical losses there should have
been made 121 pounds Of butter, contain.
ing 80 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
1T 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
q larger amount of fat in each 100
pounds of the butter. The losses were
greatest when the churning temperature
was from from SO to 81 degrees and the
time of churning at least 1871 minutes.
Feeding Tests with Concentrated Feeds.
Experiments In feeding were made
with four concentrated feeds that have
lately come ON the market. Cream glu-
far Tnanl o1,1 cow, cra1.f,, Good PrO,,, fba
Charles Pope Glucose company; Buffalo
gluten feed, from the American Glucose
company, and oat feed, being the refuse
Of the oatmeal mills. These were com
pared as to their feeding value in some
equal parts by weight of wheat, bran and
pound for pound with cornmeal The
results show that they undoubtedly have
a very high feeding value.
With the first three feeds mentioned
30 experiments were made, II comparing
and 10 comparing directly with corn
meal. In almost every case cream glu-
ten meal and Buffalo gluten feed pro-
duced more milk and more butter fat
than an equal weight of bran and corn
LnodA VI VI COIuultdl. LII "a CASES OuU Oh
the SO the milk produced when eating
these concentrated feeds was richer than
on the bran or the cornmeal, but the ex-
ceptions are numerous, and the added
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, and
that 1t cannot be said with any certainty
that these feeds will increase the rich
ness of the milk.
The results seem TO show that the Buff
falo gluten feed and the cream gluten
meal have each higher feeding value
than the mixture Of bran and cornmeal
and are worth moreper pound than clear
cornmeal, while the corn germ feed and
the oat feed seem to have Just about the
same feeding value as the mixture Of
bran and cornmeal.
AS these feeds can be obtained at the
same or even less price than cornmeal,
they appear to be some Of the most eco
nomical for the farmer to purchase. It
must always be remembered in feeding
the cream gluten meal and the Buffalo
gluten feed that they are very rich con-
centrated feeds and must be used with
great caution. This Is especially true Of
the cream gluten meal, which can hard
ly be fed with safety at a greater allow
ance than two pounds per day per COW.
From three to four pounds per day per
cow should be the most ever fed Of the
Buffalo gluten feed.
SOiling with Corn Ensilage.
I'M