DAIRY FARMING DAIRYING. 



437 



describes the Backhaus-Scliachsclie method, as follows: The butter is 

 melted, strongly salted, and packed in tubs. When it is to be marketed, 

 it is emulsified with milk and churned again. The great advantage 

 which would result if butter could be kept in first-class condition for a 

 considerable time is pointed out. The author believes that the preser- 

 vation of the good qualities must be studied scientifically, and that the 

 question of butter faults and the preservation of butter without change 

 offers a splendid field for investigation. 



What constitutes a "space" of cream? J. B. Lindsey and G. A. 

 Billings {Mmsaclmsetts Hatch Sta. Rpt. 1895, pp. 233-236). — The milk 

 of G new milch cows was set in cold deep setting (38 to 40° F.) on 2 or 

 3 days, and the results estimated in spaces of cream, as is customary 

 iu the cream- gathering system. A summary follows: 



Yield and fat content of milk and spaces of cream. 



Average Average 

 daily | fat con- 



yield of \ tent of 

 milk. I milk. 



Cow No. 1 

 Cow No. 2 

 Cow No. 3 

 Cow No. 4 

 Cow No. 5 

 Cow No. 6 



Pounda. 

 25. 80 

 22. 08 

 26.30 

 26.02 

 29. 31 

 31.31 



Per cent. 

 4.0 

 4.0 

 4.2 

 5.0 

 3.0 

 5.0 



Average 

 daily 



Spaces 

 of cream 



Average 

 fat ecu- 



^f'ff perday I ''^' 

 fat.. 1 i-v/iuaj. ] of cream. 



Pounds. 

 1.03 



1.10 

 1.30 



7.80 

 5.57 

 11.30 

 8.20 

 7.05 

 9.85 



Per cent. 

 16.53 

 16.45 

 11.98 

 21.70 

 15.95 

 19.85 



Average 

 fat con- 

 tent 

 of skim 

 milk. 



Per cent. 

 0.17 

 .56 

 .27 

 .17 

 .16 

 .13 



' Added by abstractor. 



Cows Nos. 1, 2, and 5 produced the smallest number of spaces of 

 cream, containing from 16 to 16i per cent of fat. Cow No. 3 produced 

 over 11 spaces of cream with 12 per cent of fat, No. 6 produced 9.85 

 spaces with nearly 20 per cent, and No. 4 produced 8.2 spaces with 

 nearly 22 per cent of fat. 



A simple calculation shows that the space included all the way from 

 0.63 to 1.03 lbs. of fat in different cases. 



Low temperature pasteurization of milk at about 68° C. (155° 

 F.), R- G-- Freeman [Arch. Pediatrics, 13 {1896), No. 8, pp. 595-606, Jigs. 

 4, chart 1). — A carefully compiled table is given of the thermal death 

 point, in a moist medium, of certain pathogenic bacteria. From the 

 evidence the auther concludes that a temi^erature of 65° C. for 15 min- 

 utes is sufficient to kill tubercle bacilli. Accordingly he fixed upon a 

 temperature between iSb and 70° for the pasteurization. He makes the 

 objection to the use of a thermometer in pasteurizing milk that it 

 "gives good results only when very carefully watched. It is moreover 

 very difficult even when watching a thermometer to bring a fluid to any 

 fixed temperature and hold it at that temperature for half an hour." 



The apparatus which he has devised consists of a pail and a remov- 

 able receptacle for the bottles of milk, consisting of a series of zinc 

 cylinders closed at the lower end. Water is filled in the pail to a mark 

 and then brought to boiling. Meantime the milk is filled in the bottles, 



