150 STATE BOARD OF AGRICULTURE. 



The cream will ordinarily thicken up in the churn. But this way it is a 

 little more stringy. 



Q: Is there a fla.vor to the butter? 



Mr. Brown: I have not noticed it. 



Q: What effect in producing fat? 



Mr. Brown: We have not gotten far enough along with that to give 

 any reliable statement from our own experience. Others have fed it 

 with considerable success. 



Mr. McNitt: Last summer my son had no grass, and when I visited him 

 I expected to find his cows all dried up. When we got there, I said to my 

 son, "Henry, how are your cows getting along?" "Never better in the 

 world; I hope, as far as I am concerned, it won't rain in two months. We 

 are making more butter than we ever made before and of good rich qual- 

 ity. We sell it to the first firms in Muskegon, and get the highest mar- 

 ket price." "How do you do it?" I asked. "Last spring I planted two 

 acres of Evergreen corn close to the barn, on rich soil." 



THE BABCOCK MILK TESTER. 



J. H. BROWN, CLIMAX. 



The tester has come to stay. There are other methods of testing milk, 

 butter and cheese by which the approximate amount of butter fat may 

 be obtained, but the Babcock process is far ahead of any common prac- 

 tical method by which the average farmer and dairyman may quickly 

 and cheaply find out just what he is doing. For accurate results the 

 operator must of course become skillful in following all the minute 

 details. 



APPARATUS. 



The centrifugal machine, pipette, test bottles for whole milk, skim- 

 milk, buttermilk and cream must be properly made and the bottles and 

 pipettes be accurately calibrated. The tester should be well made, of 

 good material, with the head well balanced, so as to insure a perfectly 

 steady motion when turning the crank. If there is much jarring the 

 machine will soon be pulled to pieces, and even the operator is in danger 

 when manipulating the crank. 



The speed must be uniform and run from 700 to 1,200 or 1,300 revolu- 

 tions per minute, according to the size of the head which carries the bot- 

 tles in pockets around the outside. Those machines having a large head 

 or wheel — say 20 inches in diameter — need not run so fast as one from 12 

 to 15 inches in diameter. 



We prefer a machine run by cog gearing to ensure the speed being kept 

 up to the required limit all through the run. On account of the noise 

 produced by the gears, we use in our own creamery a machine in which 

 the motion is transmitted by rubber friction rings. The adjustment is 

 carefully looked after so that there is no danger of slipping. 



