DAIRY FARMING DAIRYING. 883 



Determinations were made of the eri'or resulting from measuring 

 the cream due to specific graAity, and a table designed for practical use 

 is given showing corrections for different readings. Tests by measure 

 of cream 5 hours and 24 hours after separation gave practically the 

 same results. Determinations of the specific gravit}^ of cream con- 

 taining from 10 to .50 per cent of fat are given, and the method 

 employed is described. 



The source of separator slime, P. Vieth and M. Siegfeld 

 {2foIl: Ztg., U {1900), ^'o.s. J^.pp. 7i25, 726; lio.pp, '7^^-7^5).— Analy- 

 ses of separator slime made by various persons are quoted, together 

 with the results of the researches of the writers. It was found that 

 the milk richest in fat gave a greater amount of slime than poor milk, 

 but the amount was not proportional to the fat content. The milk 

 poorest in fat showed in the slime a smaller percentage of water and 

 fat and a higher percentage of protein and ash. 



From the results of their researches the authors conclude that, while 

 not the only source, the serum capsule or envelope of the fat globule 

 makes up th(^ larger part of separator slime. 



A study of butter increasers, J. B. Weems and F. W. Bouska 

 {loioa Sta. Bid. 52., pp. 51^.-59). — Two methods or recipes for increas- 

 ing the 34eld of butter were investigated. Both are quoted, as well as 

 a circular advertising one of them. The directions were followed in 

 each case and the products obtained were analyzed. One method, in 

 which sweet cream, sour cream, and butter were churned together, 

 gave a product containing •41.54 per cent of water, 53.04 per cent of 

 fat, 2.96 per cent of casein, and 2.4() per cent of ash. The butter 

 scored 1'2\\ it had no grain, and became soft and greasy a few minutes 

 after taking from the refrigerator. The other method, in which sweet 

 milk, butter, and a butter increaser consisting principally of alum and 

 pepsin were used, gave a product containing 4'J.64 per cent of water, 

 41.46 per cent of fat, 5.06 per cent of casein, and 3.84 per cent of ash. 

 It scored only 50, and besides having no body was of unsatisfactory 

 flavor. "The butter increaser had curdled the milk and also spoiled 

 the flavor." Two samples of a similar product received from tirms in 

 Chicago showed 51). 61 and 42.76 per cent of water and 21.. 31 and 44.02 

 per cent of fat, respectively. One had 11.72 per cent of casein. 

 Another process recently patented in England is described. 



Dairy husbandry, J. S. Moore {Mississippi Sta. Ept. 1900, pp. 25-33). — Notes are 

 given on the feeding and care of the station herd of pure-bred Jersey cows. A 

 monthly summary of the yield of milk, average fat content of milk, yield of butter, 

 and the cost of feed for each of the 8 cows in the herd is given in tables. The aver- 

 age production per cow for the year was 5,192 lbs. of milk containing 5.52 per cent of 

 fat and yielding 334.4 lbs. of butter. The cost of feed was $29.57. 



An experiment lasting ] 2 weeks was made to test the effect of feeding grain to cows 

 on pasture. The herd was divided into 2 lots, both of which were fed grain during 



