The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1904-02-26

/ In Il recent bulletin issued by the
Connecticut experiment station Pro
lessor HI. w. Conn gives some interest
ing data concerning the relation OF
temperature to the keeping of milk IT
part he says:
variations in temperature have
surprising influence upon the rate OF
multiplication Of bacteria. At 80 de-
grees these organisms may multiply
only tivefold in twenty-four hours,
while at 20 degrees they may multiply
seven hundred and fifty fold.
Temperature has great influence
upon the keeping property of milk.
Milk kept at % degrees Cheat of the
cows body will curdle in eighteen
hours, while the same milk kept alto
degrees will not curdle for forty EIGHT
hours and if kept at so degrees, the
temperature of an ice chest, may some
times keep without curdling for two
weeks or more.
80 far as the keeping property OF
milk is concerned the matter of tenn
| perature is of more significance than
the original contamination of the milk
with bacteria.
milk preserved at 50 degrees or low
er will keep sweet for a long time, but
it becomes filled with bacteria of a
| more unwholesome type than those
| that grow at higher temperatures. Old
milk is not fit for market even though
it be perfectly sweet i:
Cottonseed Meal For Dairy Cows.
w. J. Kennedy in Wallace's Farmer
! says:
1.-THE main reason why cottOnseed
| meal or any other heterogeneous food is
fed to dairy cows is in order to supply
a protein to the ration. This being the
case. it makes a material difference as
to whether clover hay, alfalfa hay or
some other heterogeneous food is used for
roughnesS instead of corn fodder, tim
| othy hay, oat straw or some food which
is lacking in heterogeneous matter.
1.-THE other grain fed also will have
! it's influence in this connection. If
timothy hay is used for roughness and
corn is used largely for the grain part
of the ration, much more cottonseed
|
hay is used for roughness and a ration
of corn, oats and bran is used for the
grain part of the ration.
Generally speaking, however, it is
not considered advisable to feed over
three pounds of cottonseed meal per
day per cow If this does not supply
enough protein it is safer to get it from
some other source"
Advantages of Dairy Schools.
Dairy schools are now in operation in
many states, and short courses of in
struction on butter and cheese making
are given at some of the agricultural
colleges. 1t was long ago demonstrated
that inferior butter could not compete
with oleomargarine and that good but
ter of choice quality could always be
sold at a good price. The fact has also
been demonstrated that there was
much to learn in making good butter
and that cleanliness and the proper
management Of the milk were essen
tial in producing the choice article
There has been wonderful advance
i'm methods of buttermaking, and cleo
margarine is responsible for it, Con
sumers will not purchase the counter
felt article if they can get the genuine
and poor butter is as much a counter
felt as any other imitation.-St. Louis
Globe-Democrat
Milk For Cheesemaking.
1t would seem from the experience
Of those who are in a position to know
that when milk for cheesemaking has
been properly and thoroughly aired by
some of the excellent devices on the
market for that purpose and then cool
ed to a keeping temperature it is not
at all necessary to resort to what is
known as the soaking process in cheese
making to insure fancy quality, says
w. w. Hall, secretary New York Dairy
association.
A Splendid Guernsey Bull