86 



Massachusetts Hatch Station, Meteorological Bulletin No. 30, June, 1891 



(pp. 4). 



This includes a daily and monthly summary of observations for June, 

 1891, made at the meteorological observatory of the station, in charge 

 of 0. D. Warner, B. S. 



New Hampshire Station, Bulletin No. 13, May, 1891 (pp. 11). 



Effect of food on the hardness of butter, A. H. Wood, B. 

 S., and C. L. Parsons, B. S. (pp. 3-9). — The following experiments 

 were made to study the effect of gluten meal as compared with that of 

 corn meal, cotton-seed meal, or skim milk, and the effect of silage as 

 compared with that of hay on churnability and the character of the 

 butter i)roduced. 



In the comparison of gluten meal with corn meal, four lots of two 

 cows each were used. The rations were as follows, lots A and B being 

 fed alternately on the first and second rations in periods of li weeks 

 each, and lots C and D on the third and fourth rations : 



Pounds per auimal daily. 



Fir.st ration . . 

 Soroiid ration 

 Thinl r.ition . 

 Fuurtli ration 



Gluten uieal. ; Com meal. 



The milk given on the last 2 days in which each ration was fed was 

 taken for testing. The cream was separated by a De Laval hand sepa- 

 rator, and was churned after standing about 2-1 hours (api)areutly still 

 sweet). Samples of the butter and buttermilk were analyzed, and the 

 relative hardness of the butter was determined by the depth in milli- 

 metres, to which a pointed glass rod, weighing 10 grams and falling 

 through a perpendicular glass tube 1 metre in height, penetrated the 

 sample of butter. These determinations of hardness were all made at 

 a temperature of 15.5° C, and it is recommended that the butter be 

 allowed to stand in a cool room for several days previous to the test. 

 The details of the method are described. " Except in very soft butters 

 the differences in triplicate determinations are seldom over 1 millimetre." 



The yield of milk on the different rations is not given. From tabu- 

 lated data regarding the comjileteness of the separation of the butter 

 fat in churning and the character of the butter, the following summary 

 is taken : 



