The Princeton union., 1898-03-17
DAIRY AND POULTRY,
INTERESTING CHAPTERS FOR
OUR RURAL READERS.
How Successful Farmers Operate This
Department of the Farm-A Few
Hints as to the Care of Live Stock
and Poultry. .a ... a@ 5
Wisconsin Dairy School Notes,

Wisconsin Dairy School Notes.
Ten weeks of the three months term
of the Wisconsin Dairy School have
now passed, and students as we'll as in
structors are becoming so we'll ac-
quainted and thoroughly interested in
their work that they are 10th to part.
The present class of lis students, most
ly from Wisconsin, but many from
other states and Canada, is the larg-
est attendance in the history of this
school. The dairy school building was
designed and equipped for the accom-
modation of 100 students, at an ex-
pense of about $4,000. Past experience
has shown that for various reasons
some few students are always obliged
to leave before they have completed the
course, and in anticipation of this lis
were allowed to enter. We were oblig-
ed to ask about twenty more men who
applied for admission to wait and come
next year. Some have already regis
tered for next winters term, and any
one wishing to enter the school is ad-
Vlsed to apply early for admission be-
fore our accommodations are filled.
Creamery and cheese factory operators
are about equally represented in num-
oers in the present class.
y
Scarcely year passes without the
introduction of some new ideas in but
ter and cheese making. This year, in
addition to the usual instruction given
IN practical butter making in the
creamery cheese making in the cheese
department, milk testing in the labora-
tory. and milk and cream pasteuriza-
tlon In the pasteurizing room, the Wis
cons1n curd test for detecting milk in
furious to the quality of full cream
cneese, has been explained and used
constantly by the students. Pasteuriz-
ing milk for butter making is also
new feature of the instruction this
winter. During the past summer we
made considerable butter from cream
which was pasteurized after separation,
and then ripened with a commercial
starter. This butter was packed in
the Australian boxes as we'll as the
common sixty pound tubs, kept in cold
storage until winter, and has been in
spected by the students now at the
school. A complete outfit for pasteur-
1zlng the milk and skimming it while
hot, as we'll as instruction in ripening
the cream from such milk and making
the butter from it, has been added to
the equipment of the school this win
ter. Mr.. H. E. Schucknecht of Minne-
sofa has been with us few days and
given the students the benefit of his ex-
perlence In this line of work.
Although these continuous pasteuriz-
ing machines, which will heat from s.
900 to 10000 pounds of milk per hour
to the pasteurizing temperature of 155
degrees f., are not primarily intended
for pasteurizing milk or cream to be
sold directly to the consumer in pint
and quart bottles, a practical test was
made of the keeping quality of the
cream and skim milk that came from
the separator at this high temperature.
P1nt samples of both the hot cream and
not skim milk were taken directly
from the separator and cooled in the
sterilized glass milk jars, which are
commonly used for retailing milk to
the consumer. These samples were
cooled at once to about SO degrees F..
the jars were covered with paper caps
and left In room at temperature of
about IS degrees F. Six trials were
made IN this way, by taking samples
of the hot skim milk and hot cream d.
rectly from the separator on six differ
ent days. 1t was found that these pint
samples, kept in sterilized bottles re-
mained perfectly sweet in every case
for four days. Some were sweet after
five days, but most of them had a
slightly sour smell and about O.3 per
cent acid on the fifth day.
An experiment on notifies in butter
was made by adding some of the ripen-
ed cream from one large vat to each of
three churns, two Of them box churns
and one combined churn and work
er. The granular butter in one box
churn was washed with water having
temperature of 40 degrees F., and in
the two other churns the temperature
or the wash water was 60 degrees F.
After standing in this wash water
ABOUT ten minutes part of the granu-
lar butter from each Of the two box
churns was taken out, worked without
salt and 20 pound tub filled with but
ter from each churn. The remaining
granular butter was salted, worked and
a tub filled with the salted butter from
each churn. The next morning these
five tubs of butter were examined. It
was plainly noticeable that the un-
salted butter from both the 40 de-
grees F., and 60 degrees F. wash water
was of a perfectly uniform, even COL
or, with no suggestion of notifies or
Wavy color, but their color was of a
considerably lighter shade of yellow
than that of the salted butter. All
the tubs of salted butter were slightly
mottled and uneven in color. but no
difference in the amount of notifies
could be detected between that from
granular butter washed with water OF
40 degrees F. and the one in which the
temperature of the wash water was so
degrees F. The mottles were caused
Wy The salt alone.
E. H. HARRINGTON.
Madison, Wis.