154 Bureau of Farmers' Institutes. 



Mr. Smith. — The true way, when milk is paid for on the basis 

 of its fat, is by the composite test. Put a small piece of corrosive 

 sublimate in a jar, and add a sample of milk every day. It will 

 keej) two weeks. Make a Babcock test of this milk. It will give 

 about as nearly correct results as will samples taken every day 

 and Babcocked separately. There are other ways, and there is an- 

 other substance used for keeping the milk in the jars, but the 

 corrosive sublimate is probably the best. 



Question. — Will too much sweet corn on the ear, fed to cows, 

 cause " stringy " riiilk ? 



Prof. Harding. — ]STo. If such a condition of the milk appears 

 it will come from some other source. 



A Farmer. — 'My cows gave ropy milk when being fed sweet 

 corn. 



Mr. Smith. — Was the milk left in the same place as when the 

 cows were not fed the sweet corn? 



Answer. — Yes. 



Mr. Smith. — ■ Then the cause was not in the corn, but in some, 

 condition of the barn. 



Question. — Can butter be sold at 20 cents a pound and produce 

 any profit? 



Mr. Cook. — It would depend on its cost. It ought to be made 

 and sold at a profit at that price. 



Question. — What per cent, of solids must milk contain to be 

 accepted at the milk stations? 



Mr. Smith. — The law of this State requires 12 percent, solid-, 

 of which not less than 3 per cent, shall be fat. This law varies in 

 different States. The average per cent, of fat in this State is 3.8. 

 That is the average all over the State except in Delaware county, 

 where it runs over 4 per cent. At the Hobart creamery, I think, it 

 averages 4£ per cent. But nearly all the cows in that county are 

 Jerseys. 



Question. — Is not the nutritive ratio fully as high in 3 as 5 

 per cent, cheese? 



Mr. Smith. — rTo; if it was, skim cheese would be the best; 

 whereas it contains but little, if any, food value. The one I made 

 at the Station last summer contained 43 per cent, of water, 40.70 

 of casein, and 5 of ash; no fat. In two weeks we could not cut it 

 with a knife. 



Prof. Harding. — We had to use an auger to get samples from 

 that cheese for analysis. 



