Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1893-09-01

Fr,ttp- I4tllh4 q NtIAltA'~ i'll'N '''''t |
does not at the -Su.g time cool II does not maze
he mix Keep lrrlcr before It sours, but the |
cooling ut the IaIk IA soon IS IL Is drawn from
taC COW NIL rCturd the time Of suuriHc.
The Eject of Weather Upon the Quantity
and Quality OF Milk
4 second Investigation oi 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 u strong prola-
bility that When COWS are on paSturaGt
the quality IF the milk varies with the
but in the opposite dlrcc-
ton, the milk becoming richer during
cold weather and poorer during warm
weather. The same variations are found
to be true Of the total SONS of the
milk. and of the suliis 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 mill; To any marked degree. There
seems no reason for changing the eXplA-
nation given i'll the last report for this
richness of the milk during cold wealth
cr-that ns tie temperature falls the COW
actually consumes more food, and thus
there is present i'll the system larger
amount of material from which to pro
dice richer milk.
Tests of Dairy Apparatus.
At the second session Of the dair.
school, held in October and November,
1892, four power separatOrs and three
hand separators were tested and also
full analyses made of the milk and Ct
the milk products. The average for al
tie machines for all the tests gave .. 10
per cent of fit left in the skimmilk, l.21
per cent il the bowl slop and 0.3O in the
huttcrnilk The butter contained on tho
average %. IL per cent Of fat. The aver
age temperature ut the beginning Of
Churning was - degrees and ut the close
ing being 81 minutes. The sum Of the
fat left in the sliimmilk, bowl slop and
luttrrmill; amounted on the average to
go Ter cent cf the entire fat Of the orig
in&l whole milk, so that if there Were
no mechanical losses there should have
-, ,,,,,l.,,o1 r,,,u,1s ,r Lu,..r c,pt,iu-
;.,,, uo NOV. ,.,.,,t ~ fat f,r tuo ,nppIs nf
fat i'll the original milk. But under the
! conditions Of student labor, and the
large number Of persons engaged i'll
| handling the butter, there were unavold-
| ably large mechanical losscs-on the
aycrayc ia Der cent of the entire fat
sn .bot thrr, WIS really obtained only
- ,,,,,,,,,,, 80 l.,t,n- f,. 100 ,,n,,rds 80
49, r,r'',''
"u.,'i l,'''
me Stu"vi'S ana INSTRUCTORS OF ING
GARY school were especially pleased with
/ the new furIa Of Babcock testing ma
chine, which Is run by Jet of steam
t,nt ,yLirl, the bottles without the use
90 any .,,oipa nrd ot tho so,nr finn,
., ~, ,,,,,r,,;,,,, w.,
w.
sho" 'ha' 'I'e c"i''el 'hr 'c''i"l "'"'V az
winch the cream was churhcu tne les;
fat there was lost III tho Outterinilk, and
u larger amount of fat IL each lOC
lounds Of the butter. The losses were
greatest when tho churning temperatur,
WAS from from 80 to 81 degrees and tn,
time of cluruiug 1T least 10. minutes.
I'm, ,.,,,,.,,., ,.,,,
EAl,trlMc''S ~ t't"'nS "tLu il"u'
WIZ, l""l '"'I'v ~ ''H''u io'us li'a' nav
i"tolH conn. on l'.e MAJ ne'; S'sa.i : a"
Yen ll'"i am Iot' e'ti', tre'', iiD''t Nv
Nu"l rs "i'I toi' ~
gluten lt'" 'i"lit Wv 49, i."!t N!"ros'
c.". an" onl iIeo' T TClne a''c l'i us'
Oh tlie oat''.["i INNS, ncSr WIZ com
pst'.,' do w nv ilCUiLP '"'ue IA roii''
VI we ,Al%l i'ii,i.,I W., i,''N..'.o ="
cIu"l r'i - v! T';e"' W '',,. "n;''' ',i,'
c"lnlii'el, anu III T'"cl ~ T u"
pouiia Iyl pouii.' WIN ~. , iiti.cSi Nv
l's"IlS ~" 'ii3v my uil'ou0''0'S nav
VIZ HlS" iIc"iiiS '"iHc'
90 I'm tL' niS. .tiire i,e'is i''clie,oi'o'
90 experiments "tse ii'"u'' No'liPHilis
WIN % :. o a;nt tN ~
nlpl 10 c"itI l,Ii ing uIieeais Ml'n wi iii
Ii'rai. ~ any. IVY Sa.e ,'s''i slu
s,li hi'.ii anu D on. ElutIn ie.u Pr
uuccu u'olc ,'lIlh anu t'toIe ou',ei Id
1li"ii an ~ "es' u ~ az anu va II
nie"i On o' ~ 'oii ;Iil IA - ISL oot
.,io "o wv !',n -" ~.
1i,ost ~" ~, ivrn, 40 . 'tt o'."
oli me VI a.. VI .,to w., ''''o " ~ IA 3t
ccPtiVhs are numerous, n,i.s tnc a; ;,
LUZ. 'tits ..,c e''.io ~" az I'M
S;c,,o tLot tho iudiyiduolitv of Tho GOV
is the leading feature in tac result, al,
, that it cannot be said with any certaiGt
that these feeds will increase the ricl
ness of the milk.
The results seem to show that the But
falo gluten feed and the cream giute
meal have each higher feeding vnlu
than the mixture Of bran and cornmea
! und are worth more per pound than clea
cornmeal, while the corn germ feed an
: the oat feed seem to have Just about til
, same feeding value as the mixture c
bran and cornmeal.