DAIRY FARMING DAIRYING. 1023 



" Wlien butter is scarce ami dear it may pay to separate the cream from 

 the wbey and i-hnrii it, but it wouhl not pay at present prices." 



A simple device for Iceepiug the cheese curinj^- room cool during hot 

 weather is described. 



Several comparisons are given of the "dram" test ;ind the Miirschall 

 test for determining the ripeness of cream in Cheddar cheese making. 

 Several objections are made to the latter test. 



The results of a test of 24 cows at the Provincial Dairy Show are 

 discussed and tabulated. 



Accounts are quoted of the use of milking machines in iMigland and 

 Scotland, and a report is given of a 7 or 8 day test of the Thistle milk- 

 ing machine on the station herd. 



"We used our portable farm onj'ine in making the tost, and wo found that a man 

 and a boy could milk 26 cows in from 20 to 2(1 minutos. I think it might be arranged 

 so that one man could milk nearly as many in the same time. 



"Wo weighed and tested the milk from each cow as usual, and found about the 

 same quantity as was obtained by hand, but a marked fall in the percentage of fat, 

 due, we have no doubt, to the excitement caused by the noise of the machine and 

 the presence of a large number of people in the stable. As the cows became accne- 

 tomed to the noise, tlio povcentago of fat gradually increased." 



An instance of the bad effect on cheese of feeding brewers' grains to 

 cows is given. One of the patrons who furnished milk for the cheese- 

 nmking experiments fed brewers' grains during the summer. 



"As a consequence, part of our August cheese and most of the September had a 

 flavor like yeast. Thi.s flavor continued for nearly two weeks after the feeding of 

 the grains was discontinued, and I would warn all factory men and all patrons 

 against allowing any of these grains to be fed to cows giving milk for cheese or 

 buttor making. It is one of the worst flavors I ever experienced in cheese, and 

 experts who have sam])led them pronounce the flavor a ])ecnliarly bad one." 



Other subjects discussed are the low percentages of fat in milk in 

 1895; centrifugal drying of cheese curds; tests of the Bartletf ai-rator 

 and cooler, a steel churn, tub lined with parafilin wax, glass-Jar package 

 with tin cover, and a sample of Fairlamb rennet; brewers' grains for 

 dairy cows; flytraps and ])reparations to keep off flies; and a popular 

 article on farm butter making. 



Variations in milk, J. L. Hills {Vermont Sta. lipt. ISfir,, pp. 1:17- 

 180).—JyAtii are compiled from observations at the ]\liunesota,' New 

 York State,- and Vermont^ stations with reference to the variations in 

 (piantity and quality of milk from mcmth to month, during the period 

 of lactation, and from year to year; the quality of the milk of "strip- 

 pers;" the best time to test a cow; and the effect of abortion. The 

 data cover over 100 lactations of cows of many breeds. 



"The data of the Vermont station is based upon 47 separate lactations (mainly ol' 

 .Jerseys and their grades and of Ayrshires), the New York data upon 41 separate lac- 



' Minnesota Sta. Rpt. 1893, p. 314; Bnl. 35, p. 41 (E. S. R., 6, pp. 749, 928). 

 2Now York State Sta. Rpt. 1894, p. 2fi8 (E. S. R., 8, pp. 634, 63.5). 

 3 Vermont Sta. Rpt. 1892, p. 89 (E. S. R., 5, p. 320). 



