590 EXPERIMENT STATION RECORD. 



each. A constant basal ration of "> lbs. corn meal, 1 lb. linseed meal, 

 about lbs. bay. and corn stover ad libitum was fed throughout. 

 During the first and third periods all the cows were fed 4 lbs. buck- 

 wheat middlings per head in addition to the basal ration. During the 

 second period -A cows were fed the same ration as in the first and third 

 periods, 4 were fed 4 lbs. brewers' grains, and 4 others 4 lbs. Oerealine, 

 in place of the buckwheat middlings. Summaries of the rations actu- 

 ally eaten, the computed digestible matter of the rations, and the yield 

 of milk are presented in tabular form, and a diagram is given repre- 

 senting the amount of fat produced by each cow throughout the 

 experiment. Following are the conclusions reached : 



"(1) The results of this experiment indicate that, for milk and butter produc- 

 tion, dried brewers' grains, buckwheat middlings, and Cerealine are equally valuable 

 when fed judiciously, as part of a balanced ration. 



"(2) So far as could be observed, none of these foods produced a detrimental 

 effect upon the flavor or quality of the milk and butter. 



"(3) In view of the results stated, the choice of the above-mentioned foods 

 would depend entirely upon their cost delivered at the railroad station. 



"(4) With prevailing prices for dairy products and food stuffs, and with good 

 cows, milk and butter can be produced at such a cost as to leave a considerable 

 margin of profit for the dairyman." 



Tests of dairy methods and apparatus, J. W. Hart (South Caro- 

 lina Sta. Bui. 33, pp. 13). — The feeding and care of cows, the testing of 

 milk, and making of butter, and other topics connected with dairying 

 are discussed iu a general way. Pasteurized milk was treated with 

 Hansen's lactic ferment, but it was considered that this failed to improve 

 the flavor of the butter. It was believed that better results were 

 obtained by using a fermentation starter from skim milk than by using 

 sour buttermilk, sour cream, or leaving the ripening to the action of 

 the germs adventitiously present. Experiments were conducted to 

 compare different methods of making butter and to test different cream 

 separators. Churnings were made of whole milk and of cream obtained 

 by deep setting and by the use of four different separators. Of 17 

 churnings of whole milk the buttermilk contained on the average 1.5 

 per cent of fat, a loss of 30 per cent of the fat contained in the milk. The 

 skim milk from 5 deep settings showed an averge fat content of 0.98 

 per cent. It was thought that there was no difference in the ckurna- 

 bility of the cream from the various separators. In hot weather the 

 use of ice in churning increased the quantity and improved the quality 

 of fhe butter. Cream showing an acidity of 0.7 per cent by Farring- 

 ton's alkaline tablets yielded the most butter. In one experiment the 

 the same quantity of milk, about 4 gal., was put in each of 2 churns, 

 one having a capacity of 10 and the other 60 gal., the other conditions 

 being as nearly identical as possible. Over 7 per cent more finished 

 butter was obtained from the larger churn, hence the author concludes 

 that a churn should not be filled over one-third full. "The separator 

 butter was usually scored higher than that made from whole milk, but 



