DAIRY FARMING— DAIRYING — AGROTECHNY. 903 



Official tests of dairy cows, 1904-5, F. \Y. Woll < Wisconsin 8ta. Bui. tSl, 

 pp. /''. figs. 20). During the year 864 tests were made of 356 cows of which 

 245 were Holstein, 93 Guernsey, '.» Jersey, 7 grades, i Shorthorn, and l Red Poll. 

 The tests .-in' reported in detail and illustrations are given of many of 1 1n* cows. 

 The rules regarding the conduci of the dairj tests are appended. 



Report of the professor of dairy husbandry, II. II. In w i I////. Rpt. Ontario 

 A<jr. Col. and Expt. Farm, 31(1905), pp. 106 tSS). Brief notes are given on the 

 w<»rk of the dairy departmenl during the year, and experi ots in butter mak- 

 ing, cheese making, and feeding cows are reported. 



Experiments in butter making (pp. 107-115). — In 5 experiments a comparison 

 was made of churning pasteurized sweel cream directly after adding 20 to '_'."» 

 per cenl of culture with similar cream ripened in the usual way after adding 

 the same amounl of culture. The results of the presenl experiments as well as 

 those of the previous year (E. S. It.. IT. p. 178) showed thai a butter of better 

 keeping quality wax produced from the sweel cream than from the ripened 

 cream, although the ,\ ield was not quite so great. 



Experiments were conducted to determine the relative value of churning 

 sweet cream without any culture and with the addition of 1<». 20, and 30 per 

 cent Of culture. The sweet cream lets churned in less time and at lower tern 

 perature than the other lots. The loss of tat in the buttermilk decreased as the 

 amounts of culture added increased. The slighl difference in the quality of the 

 butter from the different lots was in favor of the addition of 30 per cenl of 

 culture. 



Pasteurization of milk was compared with pasteurization of cream. The 

 results showed very little difference in the quality of the butter. As the pas 

 teurization of cream and skim milk separately is considered more convenient. 

 this method is recommended for creameries. 



Ripe cream was pasteurized at temperatures of L30, 140, 160, and 180 r. 

 The pasteurization made little or no difference in the acidity of the cream nor 

 in the time required for churning. The greatesl loss of fat was from cream 

 heated to 140° and the highest yield of butter from cream pasteurized at 180 . 

 There was apparently not much difference in the quality of the 1. utter from the 

 4 lots. The author, therefore, recommends a temperature of isn to 185 for 

 the pasteurization of ripe cream, hut considers it better, however, to pasteurize 



t lie cream when sweet. 



In continuation of experiments with butter preservatives, previously noted 

 (E. S. It.. IT. ]». INI' ). tests were made of salt, horax. boric acid, mixtures of 

 borax and boric acid, mixtures of horax. boric acid and common salt, mixtures 

 of a commercial preservative and common salt, and .". commercial preservatives. 

 The results are tabulated and lead to conclusions similar to those previously 

 quoted. The author is not prepared at presenl to recommend preservatives 

 other than common salt for butter to he used for home consumption, hut con- 

 siders it an advantage to use 0.25 per cenl boron preservatives in unsalted 

 butter for export. 



Five experiments were made in regard to increasing the percentage of water 

 in butter. The water content of the butterwas not increased by having a stream 



ot cold water playing upon the butter while it was being worked. In only - 

 instances was there an increase in the water content as the result of washing 

 and working at the same time. 



A comparison was made of 2 combined churns, the results being practically 

 the same for hot h. 



Experiments in cheese making (pp. 115-126). — Rennel was compared with 



