161 



milk of from one hmulrcd to two huiidi-od cows, and also for a 

 croamcrv with a capacity to manufacture the milk of from two hun- 

 dred to fi\t' hundred cows, and a plan for a creamery huildinii;, with 

 sjx'cifications so detailed that any ordinai'V car])enter can erect the 

 hiiildinu' with little (rouble, as all the matei'ial to he used is specified." 

 'J'hese plans are illusti-ated with diaiirams. The ceiitri t'u^-al sei)a- 

 rator is desci-ihed and a system of checks for keeping accounts 

 Ix'tween the ci-eamery and its ])atrons is pr()])osed. The creamery 

 business is t'ui'ther discussed undei' the followinii' toi)ics: '" ITow 

 private and co-operatixe ci'eamerie-; ai'c con(lucte<l." " Mode and \'alue 

 of testint!; milk," " Plans of oroani/ation," " ^^'hat is the advantacfe 

 of a creamery in a comnumity ? "' P'armers are urged to apply the 

 creamery tests to the individual cows of their own herds, so as to find 

 out which of their cows are not profitable. A plan is suggested for 

 an organization of Farmers, and the Station offers personal assistance 

 in the estal)li^hnient of new creamei'ies. 



BULLETIN No. .1, .JUNE. 1889. 



The SELECTiox of milch cows, A. C. ^LvciRi'DER, B. S. (pp. 124- 

 139) (illustrated). — This bulletin was prepared with a vieAv to assist- 

 ing farmers in the selection of "' cows for supplying milk to creamer- 

 ies where butter is the main product of manufacture." It contains an 

 account of the " points usually possessed by good milch cows,"' and 

 explanations of the " escutcheon or milk-mirror " and of the " methods 

 used in determining the age of cattle," ccmipiled in large part from 

 Flint's " Milch Cows and Dairy Farming.'' from Avhich work are also 

 taken the ])lates used to illustrate the bulletin. 



WISCONSIN. 



Agricultural Experiment Station of the University of Wisconsin. 



I)> ixirhiiciil (if ! nircrsitii of Wi-'icoiisiii. 

 Location, Madison. Director. AV. A. Henry. R. Agr. 



BULLE'l'LX No. IS. .lANUAUY. 1889. 

 The coNSTiTUTiox oi-" mh.k, and some or the conditions which 



AFFECT THE SEI'.MJA'l ION OF CHEAAI. S. M. BaRCOCK. Ph. D. ( p]). 



8-35). — The chief feature of this bulletin is the discussion of fibrin in' 

 milk, and the ways in which it atl'ects the formation of ci-eam. Pre- 

 liminary to this, howevei", the imi)()rtance to farmers of a knowledge 

 of the nature of milk is m-ged. The bulletin also exi)lains the chem- 

 ical composition of milk, discusses the milk serum, which contains the 

 albumen, casein, milk sugar, salts, and other "• solids not fat " of the 

 milk: describes the fat globules, giving statistics of their size and 

 number: calls attention to the small proportion of fat in the first milk 

 and the large proportion in the strippings, showing how it increases 

 Avith increase of solids not fat in the milk sennn. and how it tends to 

 retard the i-ise of fat globules in creaming; explains the viscosity of 



