The Barre daily times. (Barre, Vt.) 1897-1959, 1922-02-13

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'In connection with the question OF
Connecticut's demand for tubercuiin-
tested cattle, am enclQSing to you
marked copy of our Connecticut Mar
ket Bulletin that partly confirms my
statement to yon that Connecticut Is
going to be in need OF large numbers
Of dairy cattle for several years TO
come and they must be tuberculin
| tested. This bulletin shows you where
we are buying. | am positive THAT,
quality considered, Vermont would
have the preference because OF her
nearness and because OF the fact that
she has been 80 progressive on the
question of tuberculin testing, but she
must breed and grow her cattle better
to fully satisfy our demand" !,
Vermont has an excellent demand
| for its surplus cattle, but in order TO
retain this demand farmers must pay
more attention TO raising better stock.
There is danger Of diminishing the
number of high grade cattle through
shipping them out Of the state unless
the farmers begin to breed and to grow
better cattle.
Vermont, with its abundance OF nat
ural pasturage and its abundance OF
skimmilk, should be the breeding
ground for unlimited numbers of the
highest type of dairy cows. BY feed
ling and thus marketing skimmilk
through calves, farmers win not only
enhance the fertility and value q then
| farms, but will receive more Tor their
skimmilk in this form, will help solve
/ the ever-present surplus milk problem
and will build up better, bigger and
greater industry for the whole state.
Microscopic Bacterial Analysis of Milk.
| The use OF the microscope in the
dairy industry in direct microscopic
examination Of raw milk and cream in
determining the bacteria count OF
standard of quality has gained much
| favor among the dairy plants, dealers
and boards Of health during the past
| few years. 1t is recognized by the
American Public Health association as
on official test for counting the bacte-
| ria in milk or cream, of differentiating
the standard OF quality as. good, fair
and poor. The essential feature in the
use OF the microscope is the fact. that
the test is rapid, practical, and gives
history of the general conditions IN
der which such milk has been produced
Such factors as unclean utensils, in
efficient cooling Of milk or cream, age
Of these products, and udder infection,
affecting the bacteria count, can easily
be detected. The time is not far of
when the creameries shipping fluid
milk or cream will consider the micro
scope an essential part OF the factory
equipment. During the past Tour
months more than dozen cooperative
creameries in Vermont have added to
their equipment the microscope Sew
eral Of the plants are grading milk on
bacteria count basis. and paying the
patrons according to standard Of quail
ity.
The state department OF agriculture
will be glad to assist any factory IN
Vermont in giving instructions in the
use Of the microscope for grading the
quality Of milk and cream.
Storing Ice for Factory Use.
The storing of ice at the creameries
and shipping stations for cooling milk
and cream during the summer season,
and also for icing ears in milk and
cream shipments, is imperative IN or
der that fun supply be stored IN sec
tions of New England states where
the natural ice can be secured
The amount OF ice TO put into stor.
age for creamery use depends upon To-
cal conditions and methods OF handing
the products. As basis Tor figuring
the approximate amount needed, the
following may be used:
One ton,of ice per year for following
amount of products handled; Mix,
$4,000 pounds; cream, 10000 pounds;
butter, 1000 pounds
These figures are based on actual
amounts of Ice necessary for cooling
purposes, and do not take in considera
ton shrinkage, or ice used Tor icing
carg. 1t is assumed that the water
supply will be used for part OF the
cooling. The amount of ice is based
On period of eight months. Ii cars
are iced in shipment OF milk or cream,
not less than one ton per car per day
should be figured. The percentage OF
shrinkage win vary from ten TO thirty
per cent, depending upon the constitute
ton OF the ice house and the manner OF
packing.
Size OF ice house: One cubic foot Of
ice weighs $40 pounds. A space of
forty cubic feet will hold approximate
" one ton of ice.
Annual Dairy Statistical Reports
1921.
Section 1888 OF the Vermont general
laws reads as follows;
ION or before the first day OF March
Of each year all creameries, cheese fac-
tories. condensaries. and receiving sta
lions shall send the commissioner OF
agriculture a full and accurate report
of the amount of business done during
the preceding year, together with such
other statistical information as he may
require. A person who violates pro-
vision of this section shall be fined
twenty five dollars"
In compliance with this law the de-
parthent of agriculture is mailing the
forms to the factories upon which bus
iness done during 1921 will be reported.
Factory managers should see that
these reports are filled out and re-
turned promptly to this office.
Receiving Frozen Milk and Cream
During this season of the year
croameries and milk shipping stations
have more or less difficulty with the
handling of frozen milk and cream. A
few Of the larger plants are refusing
frozen milk on account of the undesira-
Die effect which freezing has upon the
quality Of this product. The objection
able features OF handling milk or