The National tribune. [volume] (Washington, D.C.) 1877-1917, 1897-01-21
OUR RURAL TOPICS.
Some Practical Suggestions for Our
Agricultural Readers
Cream and Batter Experiments.


There have been many different methods
given by prominent dairymen regarding the
setting Of milk in pans for the cream to rise
In the large creameries, where there is every
convenience for handling milk, and where
the separator removes the cream instantly,
no difficulty is met in securing the cream,
but on dairy farms there are obstacles. I'm
I'll within the past 20 years milk was placed
in shallow pans to rise, the cream skinned
of, and then held back until a sufIiciency
could be obtained for a churning, which
pecessitated the mixing of sweet and sour
cream, much to the injury of the quality Of
the butter. When milk is set in shallow
vessels large surface is exposed to the AIR,
hence it is more subject to odors and the in-
fiuence of the atmosphere, not excepting
dust, and it also more rapidly sous, or
freezes if the weather is cold, all of which
conditions tend to the production of inferior
butter and loss to the farmer In the reduced
price obtained for his product
The Indiana Experiment Station, under
the direction of Prof Plumb. has given this
subject much attention, and quite number
OF experiments have been made to test tho
advantages and disadvantages of deep and
shallow pans. The conclusions were that the
best plan is to set the milk In round tin cans.
which should be- about 15 inches deep and
eight inches IN diameter, the can to be placed
in ice water, or cold spring water, to the
depth Of the milk, which keeps the milk at
uniform temperature and enables the cream
to rise TO the best advantage Such cans,
known as " shotgun I" cans, may be procured
an fr2r.tr-
be SKINNED off by raising conical skinner
from the surface, or the milk may be drawn
off from below with the aid of a faucet,
leaving the cream in the can Drawing the
milk from below was preferred. as the loss
from that method was only OF per cent,
with 0.34 per cent. loss from the Swimming
method. 1t Is suggested that the milk be set
In creamer, so as to protect from OdOrs, and
also because the cans may easily be set in lee
water in the creamer instead of in the spring
house or on the floor OF the cellar.
The average Of 1913 analyses of milk gave
the following percentages: Water, s7.17;
butter fat. 3.69; casein and albumen, g 30;
milk sugar, 4.S8 and ash, IL the total solids
being 1888 The proportion of butter fat
varies according to the breed of COWS. the
individuals of each breed, the seasons of the
year, and the kinds of food. The amount Of
butter from butter fat should be lis pound
of butter from one pound of butter fat which,
however, depends upon the Swimming, the
churning, the water and salt in the butter,
etc; but the - per cent. additional will be-
very close to the correct amount hence 100
pounds of milk (about so quarts) which con-
tains four per cent. of butter fat, should
make about 4.6 pounds of butter The
highest public record for yield of butter fat
by cow was at the dairy show in Chicago
in three days test she producing an average
of ST. pounds of milk per day with an
average daily yield of 3. II pounds of butter
fat. There may have been higher averages,
but this is referred TO as being a public test,
she not only being good butter cow, but
also yielding an enormous quantity of milk
If the dairyman can secure an animal that
excel5 III both milk and butter she will give
a larger profit than one exeelling in butter
with low milk record.
Farm Notes.
The caustic properties of the potash IN
wood ashes make the ashes excellent prevent
ives of the attacks of lice Where the ground
is dug from the roots of trees, and unleached
wood ashes applied, returning the soil re-
moved, and using ashes on the surface also,
the result has been beneficial Potash is an
essential plant food, and the use of wood
ashes is equivalent to the use of fertilizer,
for although they do not contain ammonia
they contain lime and phosphorie acid. F
Whenever the weather becomes warm mora