THE FARM DAIRY, 



167 



The breed of the cows. 

 The feed of the cows. 



Ck)nditions for Low Churning Tem- 

 peratures (54° to 62°). 



Very rich cream. 



Cream from fresh cows. 



Cream from cows on succulent 

 food. 



Cream from Jerseys and Guern- 

 seys. 



Conditions for High Churning Tem- 

 peratures (64 to 75 ). 



Very thin cream. 



Cream from cows a long time in 

 milk. 



Cream from cows on dry feed. 



For Best Results in Farm Dairy 

 Work. 



Keep good cows. 



Feed liberally. 



Keep comfortable and clean. 



Skim a rich cream. 



Use clean pure water for washing 

 butter, not more than three degrees 

 warmer or cooler than the butter 

 milk. 



Keep cream cool. 



Churn at a temperature that pro- 

 duces flaky granules. 



Put butter up in neat attractive 

 packages. 



Keep everything in and about the 

 dairy clean and attractive. 



Composition of Milk Fat. 

 Fatty Acids. Per cent. 



Butyrin 3.85 



Caproin 3.60 



Caprylin 55 



Caprin 1.90 



Laurin 7.40 



Myristin 20.40 



Palmitin 2 5.70 



Stearin 1.80 



Olein 35.00 



Plants That AflTect Cows and Their 

 Product, if in the Pasture 



Common Monk's Hood. 

 Pasque Flower. 

 Stinking Hellebore. 

 Garlic Mustard. 

 Wild Radish: Runch. 

 Fool's Parsley. 

 Hemlock. 



Marsh Pennywort. 



Pepper Saxifrage. 



Wormwood. 



Hawkweed. 



Tansy. 



Common Forget-Me-Not. 



Lousewort. 



Butterwort. 



Corn Mint. 



Spurge. 



Crow Garlic. 



Testing Cream. 



Cream test-bottles are graduated to 

 read as high as 30, 40 or 50 per cent, 

 fat, and are made with a large neck. 

 Use an 18 c.c. pipette for measuring 

 cream. Rinse the pipette. After mix- 

 ing the cream and acid, add the hot 

 water before whirling, and whirl for 

 five minutes. Place the bottles in hot 

 water before reading. Each division 

 of the scale reads one-half, or one per 

 cent., according to the marking. The 

 J)roper amount of cream, or milk, etc., 

 for a test is 18 grams. The pipette 

 is fairly accurate in delivering this 

 weight, but in the case of very rich 

 or greasy cream it is impossible to be 

 sure that the volume measured will 

 weigh 18 grams. For this reason, in 

 many creameries, the test samples are 

 weighed on scales manufactured for 

 this purpose. 



Testing 



Skim-Milk, 

 Whey. 



Buttermilk. 



Owing to the small percentage of 

 fat iu these products, to get accurate 

 tests, double-nicked test-bottles 

 should be used. The amount is taken 

 in a 17.6 c.c. pipette and tested in 

 the usual way. The milk has to be 

 deliverel slowly into the larger neck, 

 or it bubbles out. The scale on the 

 neck reads to one-hundredth of one 

 per cent. On large division reads 

 five-hundredths, or .05 per cent. fat. 



Babcock Test for Butter. 



1. Secure a representative sample 

 of butter and place the vessel con- 

 taining the butter in a tub of water 

 at 100° F., and stir until the butter 

 becomes a thin paste. 



2. Weigh 4.5 grams or 9 grams 

 into a cream bottle. 



3. Add enough water at 70° F. to 

 make 18 grams. 



