323 



l1>o difference in the butter yield from different cows is also calcu- 

 lated. It is shown that if there is an avei'aue diffei-ence of 1.25 per 

 cent in the fat in the milk of two cows, each yieldino- 0,000 pounds of 

 millv a year, there will he a difference of $22.50 a year in the receipts 

 for the butter from these cows when butter avera<>-es ;^)0 cents a pound. 

 This calculation allows for a loss of .22 per cent of fat in the butter- 

 milk due to the im])erfect exti'action of the fat in clnnninu-. This is a 

 much smaller loss than occurs in the ordinary handling- of milk at 

 farmhouses. The Station attempted to save this waste and at the 

 same time improve the butter l)y churning sweet cream, but found 

 the loss of fat in the buttermilk under this system as ordinarily man- 

 aged much larger than when the ripened cream Avas churned. It 

 then occurred to the creamery man, Mr. A. C. Magruder, that by run- 

 ning the sweet buttermilk through the separator more of the fat 

 could be secured. This method proved to be very successful, only a 

 trace of fat (less than .1 ])er cent) being left in the buttermilk, as 

 shown by the lacto-butyrometer, lactocrite. and by Short's method. 



r.y this process, it will be seen that the milli is skimmed by the separator until 

 the butter fat is extracted ahnost to within the limits of chemical analysis. The 

 (luality of the butter is maintained and it is all handled in the granulated condi- 

 tion just iis if it had been churned in the usual way. 



The milk at the creamery is delivered sweet every morning, and embraces the 

 evening and morning milkiugs. When the weather is sutticiently warm to cause 

 the milk to sour, the milkings are brought to the creamery in separate vessels. 

 The milk as delivered by the farmers is immediately run through the separator, 

 and about one-fifth thrown out as cream. The other four-fifths is taken home by 

 the fanners as skim milk. As soon as we are done separating, tlie cream is 

 cooled to from .50 to o't degrees to remove the animal heat and reduce it to the 

 proixn- temperature for churning. It is then put into a Blanehard revolving 

 churn and churned at from thirty-eight to fortj^ revolutions to the minute until 

 the butter graiuilates in the usual manner, when the churn is stopped and the 

 butt'Tuiilk is drawn ofl" and again run through the separator, as mentioned. 



* * * It remains to be tried in other ei'eameries and tested in other labora- 

 tories as to wlu^tlicr tlie process is worthy of general acceptation. With us i1 

 has worked well. 



wiscoxsix. 



Agricultural Experiment Station of the University of Wisconsin. 



Deparfnirnt of Iniversitij of Wiscon.'^in. 



Location. Madison. Director, W. A. Henry. B. Agr. 



r.l']>LEriX No. 20, .JULY. 1S8!). 



Xoxious NEEDS OF WiscoNSix, E. S. GoFF (pp. 3-29). — The text 

 of the amended weed law of this State, approved April IG, 1889, is 

 given. The first section reads as follows: 



Section 1. Every person and corporation shall destroy upon all lands which he 

 or they shall own. occupy, or control, all weeds known as Canada thistles 

 (Cirsiuin arL-ciisis), burdock {Lainxt o/ficinalis), white or ox-eye daisy (Leiican- 

 thcmiim vuhjarc), snapdragon or toad-tlax {Linaria vulf/aris), cocklebur (Xan- 



