166 STATE BOARD OF AGRICULTURE. 



slight differences In breeding would tend to affect the wool production, but if 

 these differences existed they could not be detected; the lambs were westerns and 

 consequently were uniform. We have not produced these figures as proof of the 

 fact that the beet pulp stimulated wool production, for our experiment does not 

 prove that fact. These, however, are the results in this instance, 



coxcLrsiox. 



1. These tests seem to indicate that both dried beet pulp and dried molasses- 

 beet-pulp are possessed of feeding values comparing very favorably with corn. 



2. That grain mixtures containing dried beet pulp produce more mutton at 

 less cost than similar amounts of grain mixtures alone. 



3. That dried molasses-beet-pulp possesses a somewhat higher feeding value 

 than dried beet pulp, but in this experiment the difference was not great enough 

 to offset the difference in price. 



PART I. 



1 



MILK, ITS PURITY AND ITS IMPURITY. 



(How to care for and handle milk.) 



CHABLES E. MAKSHALL AND W. E. WEIGHT. 



Bulletin No. 221. 



I. THE SIGNIFICANCE OF PUEE OB IMPUEE MILK. 



Successful dairy farming or successful milk production, as dairy progress be- 

 comes better defined, is more and more dependent upon ability, for, with con- 

 stant and technical dairy development, dairying is fast growing into an exacting 

 profession and those who attempt to play at it or simply to meddle with it will 

 lose in the end. Farmer A may be able to produce good milk, while farmer B 

 cannot; in the former instance, the man is qualified and understands the care- 

 ful and correct production of milk; in the latter case, the man is not qualified, 

 hp is ignorant of the management of milk, and perhaps he is prejudiced in favor 

 of. and determined to adhere to, old usages. 



Good milk, good butter, and good cheese are acknowledged to be in great de- 

 mand, and each brings good financial returns; the production of every quart of 

 good milk and every pound of good butter or cheese is dependent largely upon 

 the care and management of the milk, as well as the condition of the animal from 

 which it is obtained. We shall commonly find that the difference existing be- 

 tween cheap milk and high-priced milk, cheap butter and high-priced butter, cheap 

 cheese and high-priced cheese, lies in the difference in the care and management 

 of the milk. Doubtless the production of good milk costs more than the produc- 

 tion of poor milk; still there is generally more profit in the good milk than 

 there is in poor milk. 



It will be found, too, that where trouble exists between producer and consumer, 

 lietween producer and butter-maker or cheese-maker, and even where trouble arises 

 when the farmer tries to sell his butter to the grocer, that the contention is en- 

 tirely founded upon the improper care of milk; for with good milk we shall find 

 good consumers, with good milk we shall obtain good cream and good butter, 

 with good milk it is possible to make good cheese. 



(In Fig. 1, the authors have endeavored to illustrate by actual measurement 

 the germ-content of different milks. Those familiar with estimating the number 

 of germs in milk will appreciate the difliculty of securing numbers which are 

 representative of all conditions and places, but will agree that the plate Is ap- 

 proximately true.) 



