322 



feeding stuffs are given. The feeding period Avas only five weeks, 

 besides a preliminary period of ten days. Details are given in eight 

 tables, the data including weight of steers, total amount of food and 

 of dry matter eaten, dry matter eaten and increase in weight per 100 

 pounds of live weight, ratio of gain or loss in live weight to dry 

 matter eaten, cost of feed for whole period and per pound of increase 

 of live weight. In summing up the experiuient it is stated that, 

 taking the value of the manure into accoimt, the cost of the feed was 

 about the same for each animal ; the greatest increase was with a 

 ration of a wide nutritive ratio; the most economical food was corn 

 meal, or whole corn, hay, and silage: and the cost per pound of 

 increase in live a\ eight varied from 8 to 29 cents. 



Meteorological record, W. H. Reynolds (pp. II-IC)). — A tabu- 

 lar record of daily observations of the temperature of the air and soil, 

 barometric pressure, dew-points, and atmospheric humidity during 

 July, August, and September, 1889, 



WEST TIRGIXIA. 



"West Virginia Agricultural Experiment Station. 



Department of West Virginia Vnirersitij. 



liOcation. Morgantown. Director, John A. flyers. Ph. D. 



BULLETIN No. 0. 



Six months' experience in running a creamery — an improved 



process of handling CREA3I AND CHURNING, J. A. MyERS, Ph. D. 



(pp. 142-152). — In its efforts to promote the dairy interests of West 

 Virginia the Station has found it necessary to work along the follow- 

 ing lines: (1) to convince the farmers that it would probably pay 

 them to i:)atronize creameries: (2) to create a market for West Vir- 

 ginia creamery butter; (?)) to obtain reasonable rates and facilities 

 from railroads and express companies: (1) to overcome the diffi- 

 culties incident to any new commercial enterprise; (5) to demon- 

 strate to the farmers that it is possible by a proper management of 

 their cows to conduct a creamery through the winter as well as 

 through the summer; (6) to advance our knowledge of the chemistry 

 of milk and Ijutter, and to improve upon the methods of handling 

 both these products. The difficulties experienced in gaining the con- 

 fidence of the farmers, commission merchants, and customers are 

 described. The Station creamery has succeeded in securing a de- 

 mand for its products which exceeds its ability to supply, and 

 Avhcreas when the Station began this work, less than tAvo years ago, 

 there was only one creamery in the State, now there are at least six. 

 The composition of milk and butter is explained, and the losses which 

 occur in handling butter and in failing to separate all the fat from 

 the milk are discussed. The figures o'f Prof. C. W. Wultf,* of the 

 Indiana Station, on this latter point are given and commented on. 



* See Dairy World, Vol. VIII, No. 6, p. 233. 



