28 



F. Effect of Salt Maksh Hay on the Flavor of Mint and 



Butter. 



It is claimed by some wlio feed salt bay that it is apt to impart a 

 salt taste to the milk. In order to test the correctness of this asser- 

 tion, the following experiment was carried out, during the months 

 of March and April. In the herd of 12 cows each was fed 5 pounds 

 of wheat bran, 2^^ pounds of Chicago gluten meal, 2 pounds of corn 

 meal, and good first cut hay ad lihitum. After a week had elapsed, 

 the cream obtained from the milk produced in the eighth, ninth and 

 tenth days was churned in three successive churnings. This maj' be 

 called the first or English hay period. 



In the second or salt hay period, twelve pounds of black grass 

 were substituted in place of a like quantity of English hay. In the 

 third experiment, twelve pounds of fox grass were fed in place of 

 the English hay. After a lapse of seven days after feeding each 

 variety of salt hay, tlu-ee lots of butter were made under exactly the 

 same conditions as in the English hay period. Every precaution 

 was taken to have the milk perfectly clean. The barn was kept free 

 from manure and well aired, the cows brushed before milking, and 

 the milk removed to the dairy room as soon as drawn, and cooled 

 by being at once immersed in ice water. Nine of the twelve cows 

 had been in milk from 6 to 10 months, and the remainder about 3 

 months. 



Mr. F. W. Mossman, employed at this station, made the butter, 

 and presents the following data: The cream raised by the Cooley 

 system was brought to 65° Fahr. in the ripening vat. 

 Towards the end of the natural ripening, which required about 24 

 hours, the temperature ^vas allowed to fall somewhat below the 

 churning temperature, in one instance as low as 58° Fahr. The 

 acidity was carefully noted during the ripening and found to range 

 from .04 to .745 per cent of acid. The churning temperature at fin- 

 ish was from 58 to 65 degrees, and the butter came in from 20 to 35 

 minutes. The churn was stopped when the globules were about the 

 size of wheat kernels, and the buttermilk drawn. One brine wash- 

 ing only was given, consisting of a quantity equal in volume to the 

 estimated quantity of butter in the churn. After adding the brine, 

 (at 53 to 50 degrees) the barrel churn was merely turned slowly 

 three or four times, the brine then being withdrawn, the butter 

 removed to a bowl, weighed, and turned upon a Mason worker. 

 Salt at the rate of one ounce to the pound was then sifted evenly 



