The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1893-06-14

millzings is placed in a glass jar. num-
bered, and, with the other sample Jars
in the barn. Is placed in a box, which
Is first scaled and then taken To the
laboratory that has been arranged in
dairy barn No. 6.
The samples begin at one end Of the
laboratory and move from test TO test
to the other end. The first test IS made
by the lactometer. which gives tie
specific gravity Of the milk. The sec
ond test IS that of the Babcocll milk
test for determining the per cent. Of
butter fat.
From the per cent. Of fat shown by
the Babcock test and the specific gravi-
t. shown by the laetometer the per
cent of solids in the milk Is deter
mined.
The tests are made in duplicate by
two different men and checked against
each other.
Every test made of every sample is
matter Of record in the laboratory. Be
sides the laboratory test there viii be
the practical tests which VIII be made
in the dairy house. Here the milk of
each COW and the mixed milk of each
breed viii be made into butter and
cheese. with the most improved dairy
appliances and methods. Al the work
VIII be done in an open space having
tiers Of seats on each side so that
every part Of the process can be seen.
1t Is 10 be q continuous, practical dairy
schOolroom- The product. whether
cheese. butter. cream. buttermilk or
skim milk. is also tested in the labor
atory ana carefully placed on record.
The butter viii be judged upon the
following scale Of points: Flavor, 55;
grain. -; solidity, 10; color. 10. total,
100. Cheese viii be judged upon the
following scale Of points: FaYor. IS;
texture. -; keeping quality Is, color,
o; total, 100
From the time the milk IS drawn
from the COW until it goes into the
cheese vats in the dairy house it is un-
der watch and seal Of the agricultural
scientists of the committee or their
representative. Prof Seovcll and
Drs. Babcock and Armsby personally
supervised the milkines and sampling
the first two days reporting at the
barns at 4:33 o'clock q. IN for the
morning nit - - iiaT1 -ppoi-t-
cl ". :. Tare FROM - kentucky sta
tion. IS. T. Saylor from the Pennsyl-
vauil 1tatioa and II. J. Burt from the
Illinois station, as their representa-
tivcs in the matter of weighing out the
fcc.l, Watching the nilkings and TAX
Ing TIE samples for the laboratory.
These are y'5ung men who have been
accultomed 70 such work at the sta
tions and are being personally in
strccted in this special work. They
viii bc assigned different barns each
dayaud AZ the close OF the agricultural
college term win be-relieved by otheJ
students
All fcel IS furnished free b. the ex-
position company and each supe1in-
tendclt Is allowed Is much rs he
vants- Every pound Is weighed and
charged to him and two Columbian
guards arc stationed in each barn night
AID day, specially detailed for the pur-
pose Of seeing that no light lunches"
are sureptitiously given the cors be-
tween meals The time an1 manner
offccaing are determined by each su-
Perintcndent.
Each COW Is charged with every
ounce Of fed consumed. The follow
ing values have been ixed on.the feeds
furnished; Hay. timothy, No. 1. sls a
ton; prairie hay. $40; corn meal. So:
ecttonseed ne2l. SO; laseed meal. s2a;
oats. sci; rliddlings. SIS. bran, sia.5O,
AID silagc, s.. In the cheese test in
crease and decrease in live weight of
cow VIII be considered at the rate Of
four AID half cents per pound.
The milking of every cow Is done IN
der che eye Of the scientists or their
representative. As soon as the milk
ing is finished q sample for chemical
analysis in the laboratory il barn 6 is
taken By . simple yet ingenious and
extremely useful milk saInpiing tube.
6alvanized iron boxes. holding twenty
six pint Mason fruit jars-ooe for each
cow and one for the herd Iailk-are
used for Transporting the samples to
the laboratory. These boxes will be
sealed by tin tags similar ta those in
nse on freight cars Many of the cows
are MIXED three times : day. and the