The Newberry herald and news. (Newberry, S.C.) 1884-1903, 1898-08-19
II ~IABLISHED 1865.
Some Effects Of Cotton Seeds and it's Pro-
duets in the Dairy Ration.
Southern Planter.1

from this station on this subject, but ow-
ing to the great demand for further and
more general information regarding the
matter, Il few remarks, based on obscr-
vations made in handling the milk and
churning when cotton seed, in one form
or another constitutes the entire grain ra-
ton, may not be out of place ut this
juncturc. This food does not seem to
have any material effect on the specific
gravity Of milk, as it will be found to
vary from S.5 to 9.5 per cent. of solids,
not fat; Il variation permissible in nor
NAL. Nor, in SO far as can be judged.
does it affect the keeping quality of the
milk, but it certainly is remarkable
food for sustaining and stimulating the
milk flow, under the most adverse cir
cumstanccs. That it maintains the per
cent. of fat, is shown by the fact that
composite sample from a heard of eighty
cows showed from 4 to per cent. of fat,
and produced cream testing from 81 to
36 per cent. butter fat. 1t may be fair
to state that the milk comes from a
mixed herd of Holsteins, Jerseys, and
grades of several other breeds.
The cream from this milk seems to be
particularly thick and viscid. Such
cream is otherwise as easy to handle as
that produced from other foods, but it
has a greater tendency to expand, Il fact
which has to be carefully considered
when it comes to churninG. The churn
should never be filled more than one
third full, unless in the case of very ripe
cream, and never more than half full
under any consideration.
Where cotton seed, or cotton seed meal
and hulls, are fed, they certainly have a
decided effect on churning, the cream
requiring to be raised to from GO to 10
degrees, as compared with SO to IS de-
grees where other foods arc used freely
in con- junction with them. The cream
may even be heated to II degrees and yet
produce hard granular butter.
1t Mas formerly told that ripened
cream, where cotton seed form the meal
portion of the ration, could not be
churncd at Il temperature OF IS degrees.
A number of trials made last autumn
showed the following That if the churn
were only filled one-third FULL and when
the cream swcllcd and became more vas
cid and sticky, that if it were diluted
sufficiently with water, SO that it would
strike freely, churning could be success
fully done in from one to two hours but
where the churn was filled one-half full,
or slightly more, and not 50 diluted, the
operation might be carried on four or
five hours, or even longer, before the
butter could be obtained, and then the
results were unsatisfactory.
One thing that this work has fully
demonstrated, that no advantage is OBJ
tanned from churning at low tcmpera-
tire When thffs> food is used, as it only
increases the labJx, lcngthcns the opera
ton, and produces No better butter. In
fact, rather the Opposite; Tor butter SO
churncd will be found\So crumbl y 1t can
not be made to cohcre S"''''e"''y 10 "0-
nit of printing.
The addition of cold or ice water 1or
purposes of tlilution, very often produces
the same trouble, so that ii is only III cN-
tremc cases, and in the very hot weather.
that it is necessary to use 'cc' except lor
washing the butter. In f"ct' wne'e co.,
tor coed meal is fed freely it largely
takes the place of ice; or IN other wor"s'
!. - tho Southern dairyman what ice is
to the Northern
As TO the effect it has on the quality of
,,,o h,,tcr. it lessons the olcic oils which
$500 butter it's delicate aroma and flavor,
AIS destroying in part the desirable
|3ls vor and aroma Of grass and brand-fed
@s3yl,ttcr, and rendering it waxy and greasy
& IN in$}appearancc, and somewhat flat and
5s3tallowy TO the taste. But the increase
5in quantity. and the taking the place of
q Ice in SO large measure, are qualities that
INTELLECTUALLY make up for these delete
riioisa aef Gets.
effect on working in this: If the
cfeaita #not sufficiently ripencd, or is
I SSchnrnsa oslittlc to cool, or if it is chilled