St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1893-08-31


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 tie aeration Of milk without
cooling has no effect upon the Dreaming of that
| milk but If IL = milk Is cooled during the aera
ton the creall.ng Of the milk will be less per-
| feet.
Secondary mcthod Of aeratlng milk that
does not at the same time cool 1t does not make
| the milk keep lOhLer Le.Ore 1t sours but the
cooling of the rl.k us soon as it is drawn from
the cow will reard the time Of souring.
The Eject 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 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,
1902, 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. Ia
per cent of fat left in the skimmilk, 127
per cent in the bowl slop and 0.3O in the
butterinilk The butter contained on the
average 80. 16 per cent of fat. The aver.
age temperature at the beginning OF
churning was "a 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
800 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 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 in each 100
pounds of the butter. The losses were
greatest when the churning temperature
was from from 50 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.
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 were com
pared as to their feeding value in some
of the experiments with mixture Of
equal parts by weight of wheat, bran anG
cornmeal, and in other experiment:
pound for pound with cornmeal. The
results show that they undoubtedly have
very high feeding value.
With the first three feeds mentioned
SO experiments were made, II comparing
with mixture of bran and cornmeal
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 fa
than an equal weight of bran and corn
meal or of cornmeal. In "A cases out O.
the 80 the milk produced when eating
these concentrated feeds was richer thai
on the bran or the cornmeal, but the ex
ceptions are numerous, and the added
fact that the same COW at different time
gave different results would seem to in
dictate that the individuality of the Gov
Is the leading feature In the result, ant
that 1t cannot be said with any certaint,
that these feeds will increase the rich
ness of the milk.
The results seem to show that the Buff
fslo gluten feed and the cream clutter
meal have each higher feeding valu
than the mixture of bran and cornmea
and are worth more per pound than clea
y cornmeal, while the corn germ feed an,
the oat feed seem to have just about tn
same feeding value as the mixture o
bran and cornmeal.
AS these feeds can be obtained at tn
same or even a less price than cornmeal
thew aDDear to be some Of the most ecc