DAIRYING. 



477 



Cream measurement on deep pail after setting 12 to 48 hours, 

 H. II. Dean {Ontario A<jl. Col. and Exptl. Funn Rpt. I8!to, pp. 142, 

 143). — Xiue trials are reported in winch separate i)ortiousof milk were 

 allowed to staud iu deep pails for 12, 24, 36, and in one case, 48 hours 

 before creaming, the object being to observe the shrinkage in volume of 

 cream. ''The average shrinkage appears to be from one eighth to oue 

 fourth inch daring the second 12 hours and about one eighth inch for 

 each 12 hours after that np to 4S hours," 



Creaming quality of different co"ws' milk, H. II. Dean {Oiilano 

 Agl Col. and Expil. Farm Ept. 18!)3, p. 141). — The loss of fat in skim 

 milk from 12 different cows "ranged all the way from nothing to O.GO 

 per cent." 



Report on separators, H. C. Wallace {Iowa Sta. Bui 55, pp. 32- 

 38). — Tiie results are summarized of tests made by dairy students dur- 

 ing the course of their instruction of Alpha, Danish- Weston, Jumbo, and 

 Eussian separators. The average results are given as follows: 



Summary of tests of separators. 



Name. 



Alplia 



Dani.sli-Westou 



Jmnl),. 



Kussiiiu 



of trials, t^ 



82.6 

 82.0 

 84.0 

 83.4 



Speed 



5.683 

 5, 340 

 7, 4.58 

 7,461 



Fatm 

 cream. 



yer tent. 

 31.00 

 25 58 

 22. 00 

 27. 50 



Fat • 

 in skim 

 milk 



stilt. 

 0.06 

 0.07 

 0.22 

 0.08 



A report by G. W. Bissell on the power required for running the sepa- 

 rators and for running 2 churns and 2 butter workers- is appended. 

 The horse])Ower required for separating 1,000 lbs. of milk per hour was: 

 Alpha, 0.302; Danish-Weston, 0.583; Jumbo, 1.051; and tlie pounds of 

 steam required for separating 1,000 lbs. of milk per hour with the Rus- 

 sian was 03. 



Experiments with the Johansson butter extractor, R. Gripen 

 BERGr {Mnstiala Agl. College Rpt. lsf)L\ pp. 22-2'J).—ln 1801 8 trials 

 were made, from 942 to 1,540 lbs. of milk per hour being run through 

 the extractor in dilferent trials. The average fat content of the skim 

 milk in case of uni)asteurized milk was 0.38 per cent, and in case of 

 pasteurized milk 0.29 per cent. The buttermilk in the former case con- 

 tained 1.59 per cent of fat and in the latter 1.40 per cent. 



Nine trials are reported for 1892. The indk run through per hour 

 varied from 858 to 1,870 lbs. The average per cent of fat m skim milk 

 was 0.49 per cent, and in the buttermilk 2.94 per cent. The average 

 number of pounds of milk required per i)ound of butter was 33.4; milk 

 from the same source, separated by means of an Alplia A No. 1, or a 

 Danish-Weston separator, the cream being churned in the ordinary 

 way, i)roduced 1 lb. of butter on an average from 24.7 lbs, of milk. 



The buttermilk obtained in the extractor method contains from 2.4 

 per cent of fat and the wash water from 0.5 to 2.5 per cent. It is 



