STATE DAIRY ASSOCIATION. 499 



in it, and is a good curd. Tlie other two have been inoculated with differ- 

 ent quantities of a gas germ found commonly in manure. Such milk 

 can be detected by the use of the Wisconsin curd test, which we developed 

 in Wisconsin. 



After cheese is made it should be cured in a temperature not to exceed 

 65 per cent. F. Recent investigations seem to show that the best temper- 

 ature is between 40 degrees and 50 degi-ees P., and in the future cheese 

 will probably be cured in central cold storage plants. A cheaper way of 

 doing it is to ventilate a well insulated curing room with air di*awn — 

 or rather pushed— through a sub-earth duct. Such a duct is made by dig- 

 ging a trench twelve feet deep and at least a hundred feet long and lay- 

 ing at least three rows of ten-inch tile in the bottom and covering it over. 

 One end of the tile connects with the curing room and the other end 

 connects with a tube reaching above ground and a cowl on top, which 

 always faces the wind. The air flowing into the cowl enters the duct 

 and is cooled in its passage by the cool earth around it. Well-built ducts 

 lieep the well-built curing rooms at about 60 degTees F. Figs. XVI, XVII. 



THURSDAY MORNING SESSION. 



December 19, 1901, 10 a. m. 



President: We will call this morning's session to order now, as we 

 are already about fifteen minutes late. We will begin the session by a 

 song from the Reform School Glee Club. 



President: We will open the session by calling upon Mr. Newsom to 

 give his paper on ^'A Consideration of Dairy Rations." Mr. Newsom, of 

 Valley Mills. 



CONSIDERATION OF DAIRY RATIONS. 



G. P. NEWSOM, VALL,EY MILLS. 



By the terrn ration is meant the total feed for twenty-four hours. It 

 shall be our piu'pose in this paper to treat of dairy rations, common dairy 

 feeds, methods of preparation and feeding, and calculations for balanc- 

 ing the same. 



A few questions like the following will bring out what usually is con- 

 sidered in selecting the feeds that shall constitute our ration for the cow. 



The first consideration should be the cost. Is it available? Is it 

 palatable? Can it be preserved? Is it concentrated or bulky? How 

 effective is it in producing milk? Can I secure a desirable substitute 

 for it? 



