204 



A tabular statement of the yields of batter from cream of different 

 degrees of acidity shows that in general as the acidity of the cream in- 

 creased up to a certain point, the amount of butter increased also, 

 but increase of acidity beyond this did not increase the butter yield 

 and did bring risk of injury to the quality of the butter. The yield 

 of butter from the strongly acid cream was (in twenty cases) from 

 1.09 to 18.28 per cent higher than that from cream which was churned 

 as soon as it had ripened; in the remaining two cases the yield from 

 the just-ripened cream was 0.34 and 1.92 per cent more than from 

 strongly acid cream. Increasing the acidity by adding small quantities 

 of acetic acid to the just-ripened cream before churning seemed to pro- 

 duce no beneficial effects. " The analyses of the buttermilk and of the 

 butter from each churning showed that, in general, there was more fat 

 left in the buttermilk from the just- ripened than in that from the acid 

 cream, and that the quality of butter from the latter was superior to 

 that obtained from the corresponding portion that had been churned 

 with a smaller per cent of acid." The time required for churning the 

 strongly acid cream was, in general, a little less than that for the other. 

 "A different fermentation set in after the cream passed a certain point 

 in ripening, which was highly detrimental to the quality of the butter." 



Sweet vs. sour cream. — This trial with two samples of cream was made 

 to test the method proposed by Professor Myers of the West Virginia 

 Station, according to which the cream is to be churned without ripen- 

 ing and the fat in the sweet- cream buttermilk is to be recovered by 

 means of a centrifugal machine. " The cream was divided into two 

 portions. One half was churned sweet at a temperature of 55° Fah., 

 while the second half was allowed to rii3en, when it was churned at 60° 

 Fah. The yield of the sweet-cream churning was but little below that of 

 the ripened cream ;" thus, in one case 4.19 pounds of butter were churned 

 from the sweet cream, and 4.38 pounds from alike quantity of the same 

 cream after souriug; and in the second case, 4.22 pounds from sweet,^ 

 and 4.35 pounds from sour cream. The author states that no fat could 

 be recovered from the sweet cream buttermilk by means of the sepa- 

 rator. 



The comparative value of corn fodder and silage in feed- 

 ING yearling heifers, T. F. Hunt, B. S. (pp. 302-314).—" The ex- 

 periment was conducted with a view to determining, so far as one ex- 

 periment may, the comparative values of corn (stalk and ear) when 

 field cured, for corn fodder, and when made into silage, for producing 

 increase of live weight in cattle." 



For this purpose eight yearling heifers, all thoroughbred Shorthorns 

 except one, a grade Shorthorn, were used. " They were a thrift3' and 

 fairly even bunch, well adapted to the work in hand except possibly in 

 age and consequent lack of size." They were divided into two lots : lot 1, 

 heifers 1 to 4, receiving field-cured corn fodder, and lot 2, heifers 5 to 8, 

 receiving silage, in addition to hay and grain, of which both lots received 

 the same. For two weeks previous to the beginning of the experiment^ 



