The Republican journal., 1895-11-07

| A. No. l let my cattle out for water,
which is warmed by boiler. l think they
| need exercise. Some do not think so, and
keep their stock tied up all winter.
@. Can you make butter profitably at 20
cts. pound?
A. One cannot get rich very fast.
| @. Will butter made from deep setting
keep we'll?
A. Yes. / think it is mistaken idea
that creamery butter will not keep.
| @. Is "gilt edge" butter so-calied made
from shallow setting?
! A. No.
| One farmer mentioned cases of New
Hampshire farmers who sell butter made
from shallow setting for rs cts. to 81. 90 per
pound to Boston customers.
@. What is meant by "ripened" cream?
A. Slightly acid.
Q. Can cream be raised in cans hung in
a we'll above the water
A. Yes, but the temperature cannot be
kept as even as in the water.
q. Will heat throw out cream as we'll as
cold?
A. No. 1t will also sour the cream
MIR. Briggs was followed by B. Walker
McKeen, Secretary of the State Board Of
Agriculture, who spoke briefly on the vari-
GUS points touched by the former. He ex-
planned that the average jersey milk will
not vary much from 8 per cent. of cream,
and that s quarts of 5 per cent. milk will
make pound Of butter, which at 20 cents
per pound will yield 3 IL cents per quart
for milk. This is for wine measure, or 5 -
pounds of milk per gallon. The quality Of
creamery butter does not compare favorably
with dairy putter. 1t requires greater skill
to make good butter in the creamery than in
the dairy. Setting the can in the air above
the water is a mistake. 1t leaves large
percentage of cream in the skim milk. Air
moves more readily than water and the tenn
perature is less even. Open pans must give
nlarA IN daau n i'm bo
superseded by the separator. AT the State
Fair the first premium was given TO woman
who raised her c-eam i'll open pans. There
is great difference in the management of
milk. One sample of skim milk tested in
Liberty yielded per cent. Of cream, while
in a sample brought by w. H. Moody, from
shallow setting, there was barely trace of
cream.
Q. What is meant by "aroma?"
a. 1t is the taste and smell PECULIAR to
good butter. This is stronger in butter from
ripened cream, and almost neutral in that
made from perfectly sweet cream. Butter
OF to-day hasn't the aroma OF that of 20 years
ago. The market does not demand it. As
to animal odor, there is nothing in milk
from healthy COW, properly cared for, that
should be removed.
STOCK FEEDING AND THE s1Lo.
The afternoon session was devoted to
discussion of stock feeding and the silo,
with reference to dairy work. The speaker
was Prof. G.. M. Gowell of the State College
at Orono. He opened by telling Of the work
Of students in the College id this branch,
one hour daily for six months being devoted
to study OF the growth and cultivation Of
crops, agricultural chemistry, etc. He ex-
hibited several charts representing the va
rious phases Of his subject. All bodies, ami
mails and plants, are composed of two classes
of chemical substances, heterogeneous and
non-nitrogenous. heterogeneous matter is also
known as albuminoid or protein. The
three terms mean the same thing. Nj
trogenous portions OF the animal body are
made from similar elements in the plant.
Cattle feeding does not change anything. 1t
is transfer of elements The following
tables We're shown and comparisons made.
They will prove valuable for future refer
ence by all interested in stock feeding.