135 



Hi<r })i<T:s it is possible to increase either relatively or absolutely the 

 amount of lean meat or nniscle in mature animals. Two grade York- 

 shire sows, three and I'oui" years old. respeetixely. and one the mother 

 of the other, wi're used. l>oth were in very thin flesh and a})parently 

 in the same condition. The older one was slaughtered and the 

 amoinit of fat and lean in tlie carcass assume(| to represent the pro- 

 portions in the other pig when feeding began. A ration of corn, 

 cotton-seed meal, and wheat bi-an, with an average nutritive ratio of 

 1 : r).-2 was fed for one hundi-ed and forty-three days, after which the 

 pig was slaughtered. On the assumi>tion above mentioned, "the 

 tables show a marked increase of the nitrogenous matter over the fat 

 and a considerable decrease ot^ the water as a result of the feeding. 

 The experiment was in every sense preliminary, and of course the 

 data are insufficient to furnish positive proof as to the questions 

 a.sked; still, all the indications are that a mature animal can readily 

 be made to increase in muscle or lean flesh." 



Does heatixg milk affi-.ct the quantity or quality or butter? 

 J. P'. EoiiERTS, M. Agr. (pp. 13-20).— 



It is generally conceded that lor best results in butter making, where the milk 

 is set in deep cans, the milk should be placed in the creamer as nearly as possilde 

 at the temperature at which it is drawn from the cow ; there being a considerable 

 loss of fat in skim-milk if the milk is allowed to cool to any extent before being 

 set. Of late there has been considerable controversy as to whether it is 

 advisable under any conditions to Marm the milk before setting, and the limit of 

 (cmi)erature l)eyond which it is not safe to go. 



Three series of experiments were made to throw light upon this im- 

 portant point. Milk from Jersey and Holstein cows Avas set direct 

 from the cow or cooled to 60°, or cooled and then heated to 93° or to 

 135°. The time of skimming varied from eleven to twenty-four 

 hours after setting. 



We may conclude as a result of these investigations, first, that there is a loss 

 of butter when the milk is allowed to cool much below the normal heat of the 

 cow before being put in the creamer; second, that \\hile there may not be any 

 very great increase of butter when the milk is heated, there is no risk of injuring 

 the quality of the butter by incorporating an excess of casein even when the 

 milk is heated as high as 135°. 



BULLETIN No. 6, JUNE, 1889. 



Ox THE deter:mtxation of hygroscopic water in air-dried fodders, 

 W. p. Cutter, B. S. (pp. 23-25). — Specimens of hay, bran, and 

 cotton-seed meal were dried each in (1) an open watch-glass, (2) a 

 tube in a current of dried air, and (3) a tube in a current of dry 

 hydrogen at (a) 07° C. in a water bath, (h) 100° C. in an air bath, 

 and (c) 110° C. in an air l)ath. One portion of each material was 

 dried. in a vaciunn. There were thus thirty trials in all. The results 

 of four determinations are tabulated. The conclusions are: 



(1 ) Raising the temperature raises the percentage of loss. 



(2) Loss at 100° in an air bath corresponds closely to loss in a vacuum. 

 18491— No. 3—05- i 



