News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1893-08-31

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 Oh
| per cent of fat left in the slzimmilk, 1.27
per cent in the bowl slop and 0.30 in the
butterInilk. The butter contained on the
average 83.16 per cent of fat. The aver
age temperature at the beginning of
churning was "a degrees and at the close
5S degrees, the average time of churn-
ing being 81 minutes. The sum of the
fat left in the slSimmilk, bowl slOp and
buttermillz amounted ON the average to
$50 per cent of the entire fatOf 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 4udent labor, and the
large number IF 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 50 to 81 degrees and the
time of churning at least 49, minutes.
Feeding Tests With Concentrated Feeds.
Experiments in feeding were made
with four concentrated feeds that have
lately come ON the market. Cream glu-
ten meal and corn germ feed, from the
Charles Pope CssaeUs56 company; Buffalo
gluten feed, from the American Glucose
company, and Oat feed, being the refuse
of tie 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 cornmcal. The
results show that they undoubtedly have
very high feeding value.
With the first three feeds mentioned
80 experiments were made, II comparing
with a mixture of bran and cornmeal,
and 10 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 or of cOrnmeal. In "A cases out 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
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 higher feeding value
than the mixture of bran and cornmeal
and are worth mOreper pound than clear
cornmeal, while the corn germ feed and
the Oat feed seem to have just about the
same feeding value as the mixture of
bran and cOrnmeal.
AS UneS6 IeeuS can De ODtalneu at the
same or even less price than cOrnmeal,
they appear to be some of the most eco
nomical for the farmer to purchase. 1t
must always be remembered in feeding
the cream gluten meal and the Buffalo
gluten feed that they are very rich con-
centrated feeds and must be used with
great caution. This is especially true of
the cream gluten meal, which can hard
~ be fed with safety at greater allow
Rnce than two pounds per day per COW.
From three to four pounds per day per
cow should be the most ever fed of the
Buffalo gluten feed.
SoiIing With Corn EnsiIage.
The station has had very successful |
experience in keeping ensilage through |
the summer and feeding it as Il soiling
crop to help out the pasture, especially |
in the fall when the pastures begin to |
fail. 1t was even found that when this |
ensilage was replaced by fresh fodder |
corn cut green from the field he cows |
did better on the ensilage than ON the |
fodder corn. 1t is probable that under
Few England conditions ensiiage will |
be found to be by far the most cconom-
ical soiling CROP