Middlebury register. (Middlebury, Vt.) 1886-1937, 1893-09-01

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 aera
SION the Dreaming of the milk will be less per-
feet
Secondary method of aeratng milk that !
does not at the same time cool it does not ma,
the milk keep longer before it sours, but H.,
cooling of the milk rs soon as it is drawn froi
the COW will retard the time of souring.
The Effect of Weather Upon the Quantit
and Quality of Milk.
A second investigation of this mat,
was made on the station herd during
summer of 1892 The results of t.
test agree closely with those of tle
previous and indicate a strou 49,
bility that when cows are on pa.',-"
the quality of the milk varies with
/ temperature but in the opposite dire,
ton, the milk becoming richer duri
cold weather and poorer during war.
weather The same variations are fouLu
to be true of the total solids of til,
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 large
amount of material from Winch to pro
duce richer milk.
Tests of Dairy Apparasls.
At the second session of the dairy
school, held in October and November
1892, four power separators and three
hand separatorg 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 0.13
per cent of fat left in the skimmilk, 1.27
per cent in the bowl slop and 0, 30 in the
butternilk. The butter contained on the
average So. 16 per cent of fat. The aver
age temperature at the beginning Of
churning was "a degrees and at the close
81 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
500 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 50 per cent of fat for 100 pounds IF
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 "a 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
lounds 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 49, minutes.
Experiments in feeding We're made
, with four concentrated feeds that have
5 lately come ON the market. Cream glu-
ten meal and corn germ feed, from tie
5 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
r of the experiments with IA mixture Of
= equal parts by weight of wheat, bran and
D cOrnmeal, and i'll other experiments
pound for pound with cornmeal. The
results show that they undoubtedly have
very high feeding value.
. With the first three feeds mentioned
5 30 experiments were made. II comparing
with a mixture of bran and cornmeal,
+ and 10 comparing directly with corn
4 meal. In almost every case cream gll-
Ten lntdl anu DulldlO gluten lieu pro-
duced more milk and more butter Il
= than an equal weight of bran and corn
meal or of cornmeal. In "a cases ont Ct
the 36 the milk produced when eating
these concentrated feeds was richer than
on the bran or the cornmeal, but the eX-
e ceptions are numerous, and the added
r fact that the same COW at different times
7 gave different results would seem to in.
D dictate that the individuality of the COW
q is the leading feature in the result, and
that it cannot be said with any certainty
: that these feeds will increase the rich
ness of the milk.
K The results seem to show that the Buff
falo gluten feed and the cream CLUTTER
s meal have each higher feeding value
e than the mixture of bran and cornmea
f and are worth moreper pound than clcal
: cornmeal, while the corn germ feed and
! the oat feed seem to have just about the
u same feeding value as the mixture o.
bran and c0rnmeal.
+ AS these feeds can be obtained at thu