The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1894-12-05
Cheese Making Experiment
at Clemson College.
Columbia Ssase.

Columbia STATE.
During the present year the board
OF control Of the Clemson Agricul-
tural College determined to enter
upon the experiment Of cheese-mak-
ing Before entering upon the work.
one of their number was sent TO a
successful creamery to look into the
business aud become acquainted with
the general conditions favorable to
such an enterprise The board say
that it is too soon yet to say what
viii be the result Of their experiment.
but III view Of the general depression
ID agricultural circles aud the vital
necessity for farm work On new lines
it IS greatly TO be hoped that the
dairy at Clemson, conducted as 1t ls
on scientific principles, will prove
profitable, and be the forefunner OF
other ventures in the same direction
For the benefit of the agricultural
readers Of The State aud others who
are interested in the industrial sue
cess Of our people, the report of Mr.
w. Hart, dairyman OF the college,
is hereto appended
The daily building has been com
pieted and IS equipped with II
horse power return fue tubular
boiler, an s-horse power horizontal
engine and apparatus for testing
milk aud making butter and cheese.
Fl,e main building, So BY 81, con-
tains fhe butter and cheese-making
rooms, and an Office; the cheese
curing and nailk rooms are located in
large s at the rear Of the main
building; and the engine-room,
store-roon aud wash-room are
in another s, which IS joined
to the main building by a
covered psssage-vay The building
is heated throughout by steam and
supplied with water from 300gal
Ion tank placed overhead.
The cemented tanks, supplied with
water from springs, are built IN the
focr Of the milkIoom.
AT present churning is done by
haTd q power chnTfn Wifl be needed
as soon as the college is closed.
Last winter .l04 pounds Of butter
were made during the winter holi-
days, which amount will probably be
exceeded during the coming winter
During the past year between forty
aad Fifty cows have been regularly in
milk Nearly III of the milk aud
butter. made has been consumed at
the mess hall. Opportunity will soon
be given to consign small shipments
of butter to different accessible mar.
kets in various styles Of packages
At the stable each cows milk is
weighed daily as soon as MIXED and
is tested for fat on the morning and
evening one day each week. The
cows are weighed semi-monthly-
Those cows that fail to produce a
certain amount of butter fat per hun
hundred pounds of live weight in a
wear will be consigned to the butcher
and replaced by more profitable ones
This year the minimum amount will
be placed at thirty pounds. Accord.
ing to the standard adopted COW
weighing 1000 pounds is expected
to yield 800 pounds Of butter fat in
a year, an S00-pound cow 24o
pounds of butter fat, and so on.
Over one hundred samples of milk
are tested weekly with the Babcock
test. The Babcock test, invented by
DIR. s. NJ. Babcock, chief chemist at
the Wisconsin experiment station, is
rapid and accurate means of finding
the fat contents of milk It will To-
cate with precision the losses Of fat,
in separating. churning and cheese
making. It can be operated by one
who has sufficient skill to make good
butter. In testing milk l7.5 cubic
centimetres of milk and an equal
amount of sulphuric acid are shaken
together in small test bottle. AS
soon as the casein or cheesy portion
of the milk has been dissolved by the
acid. the fat is separated from the
acidnlated milk by centrifugal force
generated by whirling the bottle in a
machine made for the purpose From
four to fifty bottles may be whirled at
once. according to the size of the
machine ased.
The addition of hot water and a
further short whirling Of the bottle
completes the process and the percen-
tage Of fat may be read off the
graduated scale on the neck of the
bottle.
An experiment to determine the
efficiency of churning whole milk
compared with using the hand spara-
tor and churn was undertaken in
August and September.
Before being divided the milk was
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