1022 



EXPERIMENT STATION RECORD. 



Record of the station herd for 1894-'95, J. L. Hills ( Vermont 

 Sta. Epf. 1895, J)}). 187-191). — The record is given of 17 cows for 2 suc- 

 cessive years and of 30 cows for 1 year ending October 31, 1895. The 

 average annual butter yield of the 17 cows was 3G9 lbs. in 1894-'y5 and 

 314 lbs. in 1895-'96. 



Four of the cows aborted, 1 ran farrow throughout the 2 years, and 

 3 others ran farrow for a year and a half or more. 



"The other nine cows gave within 1 pei* cent as much milk anil butter the sec- 

 ond year as the first. The quality of the milk of these cows did not change (1894-'95, 

 total solids, 14.63 per cent; fat, 5.34 per cent: 1895-96, total solids, 14.71 iier cent; 

 fat, 5.35 per cent), while, as has been already pointed out in a previous article, the 

 milk from the cows which aborted was decidedly richer. Two of the farrow cow8 

 gaA'e somewhat richer milk during the second year, and two did not change its 

 quality." 



The maxima, minima, and averages of the 30 cows for 1 year are 

 shown in the following table: 



llecord of dairuj herd, lSO-i-95. 



"Excluding Rena Myrtle, whose feeding record is faulty, the averages are: Days 

 in milk, 324; pounds of milk, 5,572; per cent of total solids, 14.19; i^er cent of fat, 5; 

 pounds of total solids, 790.7; pounds of fat, 278.8; pounds of butter, 325.3. . . . 



"Usually the cows giving the most milk and butter made it most cheaply, and 

 those giving the least milk or butter made it at the greatest cost." 



Miscellaneous dairy notes and experiments, H. H. Dean 



{Ontario Agl. College and Exptl. Farm Rpt. 1S95, pp. 83-102).— T\\q 

 results are reported of 3 experiments in souring cream by the addition 

 of hydrochloric acid and of vinegar to sweet cream. 



"The hydrochloric acid sample churned in 10 minutes, the vinegar sample in 17 

 minutes, and the sweet cream irom the separator in 12 minutes. 



"All the butter made from cream to which hydrochloric acid had been added had 

 a smell resemljling that of rotten eggs. The vinegar samples had a vinegar fiavor. 

 There would seem to be nothing in the addition of these acids to cream to aid in the 

 production of good butter." 



Twenty-four tests were made during the summer on the loss in weight 

 of milk standing in cans over night. In all 1,7G1 lbs. of milk was used, 

 and this shrunk 7.25 lbs. from standing over niglit. The average per- 

 centage of fat in the milk at night and the next morning was practically 

 the same. 



An experiment in making whey butter in INlay gave a butter not quite 

 up to the mark in grain and body, but otherwise of very fair quality. 



