98 SECOND THOUSAND QUESTIONS IN AGRICULTURE 



have been thoroughly mixed together. This color has been described 

 as being "similar to that of coffee after cream has been added." 

 C. F. Hoyt, Chemist State Dairy Bureau. 



Butter Fat in Cream. 



Is the same amount of butter fat contained in a given quantity of 

 cream from different cows, the test in each case being the same? 



If cream has a certain test, it does not matter a particle what 

 cows produced it, otherwise creameries by their testing would not know 

 how much fat they were buying. A test of 35, for instance, means that 

 in every 100 pounds of cream there are 35 pounds of fat, and 80 pounds 

 of cream of that test would contain 28 pounds of fat, and so on without 

 reference to the cows producing same. If you want to know whether 

 different cows will produce cream of the same test, that is a thing for 

 the separator to look after, and thick or thin cream can be secured 

 by adjusting the separator accordingly. It is, of course, true that rich 

 milk run through a separator will give richer cream than low testing 

 milk run through the same separator at the same rate of speed with- 

 out adjusting. 



What Kind of Cream to Sell. 



/ have been told that one should have a cream separator set so that 

 cream will test from 32 to 35 per cent and yet with separator adjusted 

 in this manner I received an average of one-eighth pound of butter fat 

 per day less from 25 pounds of milk than when adjusted to test 24 to 28. 

 / cannot see why the higher test is better when I get more money from 

 the lower test. 



In separating milk there should be no difference in the amount 

 of fat in the milk, whether you were skimming 25 per cent cream 

 or 45 per cent, as in either case you are supposed to get all of the 

 fat in the milk, the only difference being that where 25 per cent is the 

 standard, you are giving the creamery about 10 pounds more skim milk. 

 It is for this reason that most dairymen set their separator to skim from 

 35 to 40 per cent cream, as anything above that is hard to handle 

 and is more apt to cause a loss through being too thick. But it 

 is very likely that some other thing is the cause of your decreased amount 

 of fat. It may be that there is a difference in the temperature or you 

 may have increased or decreased the speed of the separator which often 

 times is the cause of much wasted fat. 



Types of Poland Chinas. 



Hog breeders who advertise in the Pacific Rural Press have for 

 sale large and medium type Poland China hogs. In all of the stock 

 books which I have referred to I find no mention of such types. 



Advertising in the above manner is due to the fact that two dis- 

 tinct types of Poland Chinas have been developed through years of 

 selection on the part of the breeders some of whom admired the smaller 



