Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1893-08-31

making purposes the milk of that COY
is equally good for the manufacture 0
butter.
Aeration Of Milk.
An extended series Of tests with tyy'
different kinds Of aerators and unae
several different sets of conditions lead
TO the conclusions:
First-That the aeration of milk withou
cooling has no effect upon the dreaming of tina
milk, but if the milk is cooled during the AGRA
ton the Dreaming Of the milk will be less per
feet.
Secondary method of aerating milk tina
does not at the same time cool it does not max
the milk keep longer before it sours, but tn
cooling Of the milk as soon as it is drawn from
the cow viii retard the time of souring.
The Effect of Weather Upon the 0uantit,
and 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 veal
previous and indicate a strong proba
bility that when cows are on pasturagt
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 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, 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 0.13
per cent of fat left in the skimmilk. LEI
per cent in the bowl slop and 0.30 in the
butterinilk. The butter contained on the
average S3.16 per cent of fat. The aver
age temperature at the beginning of
churning was "a degrees and at the close
IS 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
$50 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
a larger amount of fat in each 100
pounds of the butter. The losses were
greatest when the churning temperature
was from from so TO 81 degrees and the
time of churning at least 1874 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
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
cornmeal. 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
36 experiments were made, IL comparing
with a mixture of bran and cornineal,
and 10 comparing directly with corn
meal. In almost every case cream glu-
ten meal and Buffalo gluten feed pro-
1uced more milk and more butter fat
than an equal weight of bran and corn
meal or of cornmeal. In "a cases ont of
the 36 the milk produced when eating
these concentrated feeds was richer than |
On the bran or the cornmeal. but the ex-
ceptions are numerous, and the added
fact that the same COW at different times
gave different results would seem to in
iicate that the individuality of the COW
5 the leading feature in the result, and