CONDENSED MILK. 38T 



the proper density it is run into large cans to cool, and then placed in a can- 

 filler whence it is put into one-pound cans, soldered tight, labelled and 

 cased for shipment. 



There are but few of these factories in the United States, the main ones 

 being located at Elgin, 111., Brewster, N. Y., and Lansing, Mich. The Lan- 

 sing factory ia now a stock company, and known as the Michigan Condensed 

 Milk Company, with a paid up capital of $100,000. There are some points of 

 merit in connection witn this business that have induced many farmers to 

 give their attention to the production of milk for it. First, it furnishes a 

 steady market for milk all the year. Second, it gives quick returns for the 

 labor and capital invested. Third, no labor in the house but to wash the 

 milk pails. 



Milk from Holsteins and Ayreshires is more desirable for condensing than 

 that from Jerseys, as the globules of the latter are large and easily broken. 

 Milking should be regularly done. Milk should be cooled as soon after draw- 

 ing as possible. Ice is of great value in this respect. The importance of 

 this point is often lost sight of. 



Carrots fed to cows will give milk a peculiar flavor — also other roots. 



Dr. Miles: That depends very much on how the roots are fed. If they 

 are given immediately after milking they will not affect the flavor of the 

 milk at all, whereas if fed before milking they will flavor the milk. 



Mr. Ewing: Oats are much better milk-producing feed than roots in my 

 view. I am now milking nine strippers, of which seven are three years old, and 

 the nine give an average of fifteen pounds of milk on oats and hay. Eight 

 quarts oats per day, say four quarts twice each day, and one feed of ground 

 feed, shorts, bran, etc. If a cow inclines to get thin, add more corn meaU 



Dr. Miles: A variety of food is desirable and will be most profitable. 



Mr. Banks: It is said that throwing cold water into milk, facilitates the 

 rise of cream. I believe the effect is due to the cooling. The more rapidly 

 you cool the milk the more cream you will get, and the quicker you will get 

 it. In summer I keep my creamery down to 43° and in winter to 38°. You 

 can't get it too cool without freezing it. In summer when there is much 

 rain milk is thinner. 



Mr. Claflin : What creamery do you use? 



Mr. Banks: Champion. I can draw out all the milk without touching 

 the cream. 



Mr. Claflin : Does the larger quantity of cream gained by cooling give you 

 more butter? 



Mr. Banks : I don't know. I think probably the cream from milk that is 

 not so cold is thicker because it is longer in rising and so evaporates and 

 thickens. 



I find too much corn produces inflammation of the udder, but doubt if 

 you can give too much oats. 



Mr. Pancost: I use the Champion creamery, and have grade Jerseys. In 

 summer my milk is one-fifth cream and in winter it is one-fourth cream. I 

 put water in the milk as I think the butter globules come to the surface more 

 readily from the thinner fluid. 



