The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1896-01-09
Butter GIObules.

There is Il characteristic difference
in the size of butter globules in milk
Of the various breeds, in different COWS
Of each breed and in the milk of the
same cow at different periods of lacta-
ton. A fresh COW gives milk contain
ing larger butter globules than she
will when she becomes stripper. AS
to breeds, the Jersey furnishes the
largest fat globules, the Guernseys
come in close second and the Hol-
stein furnishes the smallest. The value
OF large globules is greater to the pri-
vate dairyman with limited facilities
for they rise to the surface sooner and
more thoroughly. The difference in
buoyant force is as the cubes Of the
diameters; that is, butter globule of
given diameter will be buoyed up
with eight times the force Of a globule
one-half that diameter.
1t was formerly supposed that but
ter glObules were little balls Of fat
incased in thin envelopes, but this idea
was exploded several years ago by
Prof. Babcock, who proved pretty con
clusively that the butter globule is
only small drop of fat swimming in
the serum Of the milk and having no
covering whatever. In proof of this he
was able to break up these into finer
ones by agitating the milk at a GER
tain temperature, yet still they had the
same natural appearance Of butter
globules, only finer. At another tenn
perature, by agitation, he could unite
these globules, doubling and trebling
their size. In this way he could make.
Holstein-Friesian butter globules in
Jersey milk and Jersey globules in
Holstein-Freisian milk. 1t all depend
ed on the tempera ture at the time of
agitation. With the separator and 9th
err good modern methods, excellent but
ter can be made from the milk Of any
breed of cows. It is as family COW
that the Channel island cows have
won honors, and also in the private
dairy it is found that less skill is re-
quired to make firm butter in .hot
weather than with other breeds.-E.
G. Bennett in Farm and Home.
! Dry Cows.
If properly trained when young, we'll
fed and we'll cared for cows ought to
give milk the greater part Of the wear.
But with many farmers the cows are
allowed to go dry late in the fall or
early winter, and give no milk until
they come fresh again in the spring.
This means feeding from three to five
months during the most expensive
time Of feeding without deriving any
income. And because there is 10 in
come, farmers too often winter the
cows as economically as possible. al
lowing them to steadily run down in
condition. The consequence is that
the calf lacks vigor when it comes.
and the mother is in such a condition,
physically, that she is not able to sun.
ply a quantity or quality Of milk suffi
Gent to maintain good growth. 1T
requires the best part Of the spring to
get her into a proper condition for
giving full flow of milk
It is not essential that a milk COW
be fat; in fact, if she is a good mixer
she will not get fat, no matter how
we'll she is fed. And it is no adyant-
age when dry to have her accumulate
fat It will put her in a much better
condition for calving, and give a good
flow OF milk after she comes in. In
majority Of cases a good milk COW. is
thin in flesh at the close Of the milk
ing season, and it is poor economy Is
still further reduce by stinting the RAJ
tions or compelling her to live upon
them or fodder. While it is ALWAYS
good business policy to feed cows as
economically as possible it is moor
So