DAIRY FARMING DAIRYING. 89 



"The couiparativo stetim coDsuiuptious of tho De Laval Alpha Turbine and the 

 United States No. 1 B Halt Separator were carefully deteiniiued this year Ijy Prof. 

 A. W. Ayer, of the Mechanical Department of tho University. . . . From tho results 

 it appears that under the conditions prevailing during the tests, the belt machine 

 used only 86.3 i)er cent of the steam required by the turbine Avhile Sfqiarating the 

 same amount of milk. . . . It is Professor Ayer's judgment that 'while the saving in 

 steam by the belt machine might not be considered sullicient to warrant the extra 

 expense of an engine if only one separator were to be used, I believe there should be 

 no doubt as to the typ(? of separator to be used if several of tbem were to be run in 

 the same creamery, and that the belt machine in such cases should be chosen.'" 



Comparison wa-s made of the Moseley & Stoddard Co. and the Ver- 

 mont Maeliine Co.'s steam Babcock testers, 28 and 30 tests being- 

 made, respec'tivel3^ The average was 4.75 per cent of fat by tlie 

 former and 4.78 per cent by the latter. 



''The tendency throughout seemed to be toward slightly higher results in the 

 Farm Machine Co.'s tester. ... A long series of trials of the two against the Rus- 

 sian Babcock test averaged: Steam turbine machines, 5.18 per cent; Russian, 5.09 

 per cent. It is but fair to say, however, that recent comparisons of the steam Babcock 

 with gravimetric tests (Adams's jiaper coil method) at this station seem to indicate 

 that the former may run from 02 to 0.05 per cent too high." 



The lactanalyt, a nevy milk tester, J. L. Hills ( Vermont Sta. Rpt. 

 1894, pp. 161, 1(12). — This tester, which has been sokl to some extent iu 

 the State, is said to be a modified butyrometer. In making the test 

 about 10 cc. of milk is mixed with an alkaline solution furnished with 

 the tester, alcohol, and ether, the liquids being intimately mixed by 

 means of a brush. The mixture is warmed slightly and then the 

 ether-fat column read off' on the neck of the tube by means of a 

 metallic measure, which is sui)posed to show the percentage of fat 

 directly. 



A series of comparisons of the tester with the Babcock tester showed 

 a difference between tlie 2 methods of from nothing up to over 2 per 

 ceut. As a rule the figures were too low. 



Pasteurized vs. sterilized milk, A. R. Leeds (Dairy, 1S96, No.S8,p.95). — A dis- 

 cussion of the relative merits of each. "Viewed from an everyday practical stand- 

 point, the result of a general consideration and trial on the part of the medical 

 fraternity and also of the general public has l>een a decision in favor of pasteurized 

 f». sterilized milk."' 



Experiments on removing the free acid from rancid butter by heating and 

 by washing, K. Fai:xsteixku (Forsch. ii. Lehensmtl. utid Hyij. Chem., 3 (ISOC), Xo. 

 ■ '>, pp. Si-S'J). — From a number of experiments the author concludes that heating 

 rancid butter to the temperature commonly obtained in cooking reuioxes less than 

 one-lifth of the free acid. It is possible to remove only a sinall part of the liei- acid 

 by very thorough washing. 



Tests for milk, L. Rigaux {Johv. Agr.,7 {lSDG),No.7'>,pp.l35,l,.'6.figs.2).—'V\\o 

 acid test lor fat oC Dr. Gerber, of Zurich, is described and the api)aratus figured. No 

 heat is employed, and the sample has to be iu the apparatus only 2 or 3 minutes. 



