No. 6. DEPARTMENT OF AGRICULTURE. 747 



skim-milk thrown in. Not only is more milk and butter made, but 

 the secretion is stimulated and the lactation period prolonged. Sim- 

 ilar work at the Vermont station following a good and conscientious 

 milker were much less effective. 



It may be remarked, however, that the differences in milk and 

 butter yields between this method and careful stripping are not 

 great. This Danish method, however, does emphasize, more per- 

 haps than has hitherto been done, the actual and potential losses 

 due to incomplete milking. 



" What has science done for me?" asks the man who rw« the 

 separator. 



Nothing perhaps to make his lot the easier, but something that 

 may enable him to deliver better cream to the butter maker; for 

 it has given him a more accurate means than he has hitherto pos- 

 sessed of detect! ug dirt} 7 milk, and of judging cream at the weigh can 

 or on the cream route. This proposition is not a new one. It is 

 nothing which the operator will be likely to adopt of his own initia- 

 tive, for it spells turmoil to him; but some day it will come. A 

 scheme of this kind seems more called for now-a-days as a cream 

 grader than as a milk detective. Infrequent deliveries or collec- 

 tions and inadequte attention given the cream at the farm make de- 

 cided differences in actual butter values, differences which the Bab 

 cock cannot measure. The test is an easy one. A pink tablet of 

 alkali dissolved in water is mixed with a small measure of cream. 

 If the fluid remains pink the cream grades 1, being relatively sweet; 

 if the pink hue fades out, the cream grades 2, being relatively less 

 sweet. The two creams, for there will be many lots of each, may be 

 ripened and churned separately and paid for on the basis of re- 

 turns, or a definite and predetermined discount may be made for 

 No. 2 cream. The system is in vogue in some creameries. It's an 

 educator; also a trouble breeder. Keep thinking about it! 



Perhaps our friend the separator operative thinks his machine 

 takes out the bacteria. He may be excused for thinking so, for does 

 not one of the largest of the separator companies so advertise? The 

 solid impurities are thus largely removed, but not the bacteria, ac- 

 cording to Iowa Station's trials in which roughly one-third of the 

 bacteria appeared in the skim-milk, one-fourth in the cream and 

 rather less than one-half in the separator slime. Neither was it 

 found that the keeping qualities of either the cream or the skim-milk 

 were at all bettered as a result. As a clarifier and (leaner in the 

 tangible dirt, centrifugalizing milk is a success but the content of 

 dissolved dirt and bacterial dirt in the milk are but little altered by 

 centrifugalizing. 



What aid has been vouchsafed the butter maker in his endeavor to 

 make extras f 



1. Pasteurization for butter making has been popularized and 

 made more practicable. 



2. Dairy salts have been thoroughly investigated as to their purity, 

 their mechanical properties and their comparative values. 



Pasteurization has had vogue for several years. It is no new pro- 

 position, but there have been of late some points developed on 

 which it is worth while laying some stress. 



