Ill Repokt of Farmers' Institutes 



it, from which definite conclusions are not drawn. The general 

 results appear to be favorable to the machine when properly used, 

 but cost is given as a decided objection. 



Pasteurization of milk in final package. (Iowa, 154.) Ex- 

 tended and comprehensive pasteurization tests are here reported, 

 the data being presented in 72 tables and fully discussed. 



In general, the results favor 50 minutes' exposiure in a vat 

 heated to 145 degrees, as good bacterial efficiency is thus secured, 

 with much delayed, clean, lactic-acid souring of the milk, little 

 decrease in creaming ability of the milk and very slight develop- 

 ment of the heated flavor. Open or closed bottle exposure ap- 

 peared to make no difference in creaming ability or heated flavor. 



Pasteurization of cream for hutier making. (Iowa, 156.) The 

 extensive studies recorded in this bulletin show that pasteuriza- 

 tion of either sweet or sour cream improves the flavor of the re- 

 sulting butter, with only a slight additional loss of fat in the 

 buttermilk from the pasteurization of sweet cream, and no addi- 

 tional loss or even a gain in the case of sour cream. The flash 

 method for sour cream rations more of the fat than the holding 

 method, and the latter method slightly injuries the body of buttei' 

 made from sweet cream pasteurized by it. The flash method of 

 pasteurizing sweet cream lowers the moisture content of the butter, 

 while the holding process of pasteurizing sour cream increases the 

 moisture content of the butter. Pasteurization of the cream did 

 not improve the keeping quality of the butter made from it. 



Making ivliey butter at cheese factories. (Wis. 246.) This 

 bulletin describes in detail the sources of income, expense and 

 profit, and various practical methods of conducting the business 

 of making whey butter. 



Disposal of creamery sewage. (Wis. 245.) This bulletin em- 

 phasizes the necessity of a filter bed as well as a septic tank for 

 disposing of creamery sewage ; and gives full directions for com- 

 puting the size of outfit required under different conditions and 

 for constructing a system. 



POULTRY KEEPING 



Milk for chickens. (Storrs [Conn.] SO.) The feeding of milk 

 to young chicks has a most favorable influence on the growth, and 



