Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1893-10-09

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:
F~irst-That the a~eration Of milk without
cooling has no effect upon the Dreaming of that
milk. but if the milk is cooled during the AGRA
ton the creaming 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 it sours, but the
cooling Of the milk as soon as it is drawn from
the cow will retard the time of souring.
The Effect of Weather Upon the Quantity
ard Quality of Milk.
A second investigation Of this matter
was made on the station herd during the
summer Of 1892. 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-
~ 1x,0,, -, &I2 1oc4 ,.ooo- co1n +Iso
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, foul 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 0.13
per cent of fat left in the skimmilk, 1877
per cent in the bowl slop and 80 in the
butter1nilk. The butter contained on the
average S3.16 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 skim1nilk, bowl slop and
buttermilk amounted on the average to
$50 per cent Of the entire fate 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 i'll 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 a jet of steam
that whirls the bottles without the use
of any engine, and at the same time
keeps them hot. I 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 lr 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 134 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 were COM
pared as to their feeding value in some
Of the experiments with a mixture OF
equal parts by weight of wheat, bran and
cornIneal, and in other experiments
pound for pound with cornmeal. The
results show that they undoubtedly have
a very high feeding value.
With the first three feeds mentioned
SO experiments were made, II comparing
with a mixture Of bran and corn;neal,
and IS 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
meal OF 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-
ceptiOns are numerous, and the added
factthat the same COW at different times
gave different results would seem to III
dictate that the individuality Of the COW
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.
The results seem to show that the Buff
falo gluten feed and the cream gluten
meal have each a higher feeding value
4hop tho 1oivf11ro Of 1roo on6 aOrnro0a1
and are worth moreper pound than clear
cornmeal. while the corn germ feed and