593 



yield steadily incre.ased to tho close, indicating, as has been previously sli'i.vn at this 

 station, the value of this dried by-product from the starcli and glucose manufac- 

 tories for milk production. 



The treatment of the milk and cream was always the same, but this trial can only 

 be taken as indicating what has been found in other trials heretofore, that linseed 

 meal gives more butter than corn meal. 



Dairy notes. — (1) Siccet vs. ripened cream. — Tlio cream raised each 

 day was divided, one half being churued sweet aud fhe other allowed to 

 iil)eii before chiiruiug. The sweet cream was churued atdiffereut tem- 

 peratures betweeu 50° aud (58° Fah. The tabulated results iudicate 

 that — 



By churning sweet cream at the same or a higher temperature than is required for 

 rii)enod cream there was a large loss of butter fat, in one case amounting to a little 

 more than one fifth of the total butter present in the cream, but by lowering the 

 temperature to from 50° to 54° Fah. there was no greater loss than with the same 

 cream ripened. 



The quality of the butter, both in grain and color, steadily improved as the tem- 

 perature lor churning was lowered, aud at 50° and 54° Fah. was as good in appear- 

 ance as that from well-ripened cream. The flavor of the butter from sweet cream is 

 quite dirt'erent from that of butter made from ripened cream. In every case there was 

 found less casein in the butter from sweet cream than in that from ripened cream. 



(2) Ash constituents of milk and cream. — An estimation of the amounts 

 of the several fertilizing ingredients contained in the milk, cream, and 

 skim-milk of an average cow per year. 



" By feeding the skim-milk upon the farm, and selling the creaui, we 

 only remove about one tenth as mucli as would be found in the whole 

 milk. If the skim-milk and buttermilk are all consumed upon the farm 

 and only the butter sold, then the amount of fertility sold from tlui farm 

 in the way of nitrogen, phosphoric acid, potash, and lime is almost 

 nothing." 



(3) Pounds of milk or of cream for one pound of butter. — A statement of 

 the average number of pounds of milk or cream from the station herd 

 required to make 1 pound of butter, during each month of the year. 



(4) Influence of temperature on creaming milk submerged in water. — In 

 comparative tests made Avith milk submerged in spring water at 50° Fah., 

 and in ice water, " fully three fourths of a pound more of butter per 100 

 pounds of milk was secured by the use of ice in the water." 



(5) Influence of food on btittcr. — A general summary of the results 

 of feeding experiments with milch cows during the past 2 years. Three 

 Jersey and two native cows were used in these experiments. 



When hay alone was fed the yield of milk, and butter as well, was always the low- 

 est. The addition of 8 pounds of corn meal per day increased both the flow of milk 

 and the yield of butter over that of hay alone, but the butter fat in the milk, as shown 

 by analysis, did not increase in proportion to the yield of milk. The substitution of 

 5 pounds per day of linseed meal for 6 pounds of the corn meal, making the grain 

 ration 2 pounds of corn meal and 5 pounds of linseed meal, gave a smaller yield of 

 ntilk than when corn meal alone was fed. The yield of butter fat nevertheless was 

 increased in every trial with linseed meal, and in the case of two cows witlithe same 

 relative increase would amount to more than 70 pounds of butter per year for each 



