208 Bulletin No. 228. 



will figure the nutritive ratio and cost of the ration, and will suggest 

 changes if necessary. 



No. 69. Send measurements of poultry houses, giving length, 

 breadth, height to plate and ridge. Figure the square feet of floor 

 space, cubic feet of air space, square feet of window opening; num- 

 ber and kind of fowls enclosed. Draw end view, front view, ground 

 plan and show construction of walls, kind of roof, straw loft, etc. 



VII. Dairy Industry. 

 (R. A. Pearson.) 



No. 80. Churning. Complaint is often heard about the diffi- 

 culty of churning cream from the milk of a cow far advanced in the 

 period of lactation; sometimes it is said such cream cannot be churned. 



Churn separately the cream from "stripper" milk in the visual man- 

 ner. Carefully note length of time of churning, and temperature 18 

 or 12 hours, five hours, one hour, and five minutes before churning. 



As soon as practicable, churn another lot of similar cream, but 

 make sure that it is well ripened at 70° F. and held at 62° F. at least 

 five hours before churning and churn it at 62°. Compare results 

 with previous churning. Determine in succeeding churnings the ad- 

 vantages and disadvantages of higher and lower temperatures for 

 ripening and churning. 



No. 81. Small-top Milk Pails. To determine how much, if any, 

 their use increases the time or labor of milking. 



No. 82. Period of Ripening. A comparison of long and short 

 periods of cream ripening — large starter and short period, small 

 starter and long period, and large starter and long period. 



No. 83. Washing Cream. The effect of this treatment upon flavor 

 and grain of the butter. 



No. 84. Whey Butter. Methods of making butter from the milk- 

 fat lost in cheese making. 



No. 85. "To determine the cost in labor, or cash outlay, neces- 

 sary to improve the sanitary condition of a dairy as shown by a score 

 card which will be furnished upon application." 



