JUME  47 
(MOORE’S  RURAL  NEW-YORKER 
a 
Jiairii  Dusljaniiug. 
EXPERIMENTS  IN  BUTTER  MAKING. 
The  following  letter  from  Mr.  H.  0.  Fhkeman 
of  Chenango,  detailing  his  expcriinenta  in  set¬ 
ting  milk  on  (iio .  Swedish  system,  will  be  read 
with  intoresst.  Sir.  Fkeejian  is  a  careful  exx)eri- 
meuter,  and  ho  has  made  the  following  record  at 
our  request : 
IIoM.  X.  A.  WiLT.Ara):— When  I  stated  to  you 
some  time  aiaco  that  I  would  give  some  results 
of  tlio  oxptTimcnts  in  setting  milk  for  raising 
cream  at  Ridge  Mill-s  Creamery,  at  which  place 
most  of  my  tests  have  been  made,  the  promise 
was  given  in  iguornuco  of  the  labor  entailed 
thereby.  Rut  I  havo  “bucked  tlie  tiger”  and 
give  you  the  report.  One  word  in  exidauatiou, 
however.  The  object  ha<l  in  view  has  boon  to 
protluco  the  largest  (|uaritity  of  butter  from  a 
given  quantity  of  milk  derived  from  tlie  same 
herds  of  cows,  at  least  exjjonse  of  labor  in  the 
creamery,  combined  witb  least  loss  in  handling 
the  milk.  With  Ibis  objective  point  in  mind, 
you  will  understand  why  I  recommend,  in  places 
where  large  quantities  of  milk  are  rotioivod,  the 
cooling  of  the  same  in  vats  for  the  purpose  of 
raising  cream,  while  at  the  same  time  I  am  satis- 
fled  tliat  if  low  tenqierature  is  applied  in  a  dairy, 
a.s  under  the  “  Swodisli  system"  you  havo  brought 
in  your  Practical  Rutter  Rook"  to  the  notice  of 
those  who  read,  can  learn  that  the  latter  princi- 
y>le  will  produce  with  the  care  necessary  to  its 
full  adoption,  the  moat  butter  from  the  milk. 
Yon  havo  already  hiul  explained  the  vats  used  at 
Uidgo  Mills  Creamery  in  raising  cream  from 
milk,  which  arc  similar  to  tlioso  in  other  plat'cs 
where  these  trials  have  been  made.  In  order  to 
make  the  experiments  in-tuiinal,  I  havo  sot  not 
less  than  .1,000  to  4.000  i)onnds  of  milk  at  each 
tost  and  carried  the  tests  tlirough  ton  days’  trials, 
in  order  to  moot  different  states  of  atmosphere, 
giving  you  the  aotTogi'  result  of  those  ton  days. 
The  milk  In  the  cooling  vats  that  was  set  six 
inches  deep  required  14  per  cent,  more  in  quan¬ 
tity  to  make  a  pound  of  butter  than  in  those  vats 
whore  it  was  only  four  inches  doiijt,  in  each  ease 
the  vats  being  skimmod  at  the  same  intervals  of 
setting,  and  the  cream  treated  precisely  the  same 
in  each  instance. 
The  water  used  was  from  ample  springs,  the 
water  having  free  a<’.cess  on  top,  sides  and  bot¬ 
tom  of  the  milk,  the  latter  when  skimmed  being 
perfectly  sweet.  The  Bwedish  system  tested  at 
the  samo  i)erlod  was  witli  ice  water  35’^  ]'’ahron- 
hoit  in  temperature.  The  coolers  used  wore  20 
inches  high  by  H%  inches  in  diameter,  and  pro¬ 
duced  0  per  cent,  more  iu  butter  from  a  given 
quantity  of  milk  tlian  the  shallow  setting  in  vats, 
and  as  a  matter  of  course  this  milk  was  also 
sweet  when  skimmed.  Rut  (and  here  comes  iu 
the  “but"  applicable  to  a  large  creamery)  it 
took  tlu'oe  hours  to  proj>erly  skim  tho  coolers, 
and  thereby  secure  all  tho  cream,  whilo  llio  cool¬ 
ing  vats  were  easily  done  iu  half  an  hour.  Con¬ 
sequently,  after  trying  many  plans  for  sotting 
milk  for  tho  purpose  of  raising  cream,  1  prefer 
the  cooling  vat  for  oroaraerieH  whore  large  quan¬ 
tities  of  milk  arc  manipulated;  but  for  tho  farm 
dairy  of  millt  converted  at  home  into  tho  most 
jirofitablo  product,  I  should,  with  ainple  time  to 
devote  to  a  methodical  skimming  of  coolers,  use 
tho  Swedish  system  of  setting  milk  as  you  havo 
fully  explained. 
Have  not  given  tho  quantity  of  milk  required 
to  make  a  pound  of  butter  in  those  trials,  for  tho 
reason  that  it  might  appear  largo  to  some  wlio 
have  sti’ictly  butter  cows,  and  have  limited  my¬ 
self  to  tho  comparativf’  production  Of  butter  un¬ 
der  different  modes  of  sotting  milk  as  produced 
iu  a  creamery  where  all  sorts  of  breeds  of  cattle 
preseut  them  milk  for  manufactme.  I  would, 
however,  say  to  butter  makers  that,  whether  in 
tho  creamery  or  on  the  farm,  they  will  bo  wise, 
in  my  opinion,  to  raise  all  tho  cream  from  milk 
whilo  the  latter  is  sweet.  They  will  liiid  tliu  pro¬ 
duction  of  butter  tiucr  in  quahty  and  not  less  iu 
quantity,  but  likely  to  be  more,  provided  the 
cream  is  properly  ti'catcd  before  churning.  It  is 
an  easy  matter  to  let  the  skim  milk  sour  If  so  de¬ 
sired  for  hog  feed,  and  certainly,  if  wanted  for 
these,  it  is  absolutely  nocossary,  hr  my  opinion, 
to  have  it  sweet. 
Could  tlie  same  degree  of  cold  be  imparted  to 
the  milk  in  a  cooling  vat  containing  1,000  pounds 
as  rapidly  as  to  the  cooler  of  25  iioiuids  immersed 
iu  ice  water,  I  havo  no  doubt  that  tlie  former 
would  throw  up  its  cream  as  quickly  as  the  latter, 
from  which  1  havo  raiseil  all  tho  crcum  in  twelve 
hours ;  but  I  have  not  yet  been  able  to  reduce 
tho  temperature  of  milk  in  the  vat  containing 
1,000  pounds  as  rapidly  as  tho  same  quantity 
distributed  iu  coolei'S.  1  am  informed  that  pat¬ 
ents  havo  recently  been  taken  out,  tho  inventors 
of  which  claim  to  aecomplish  such  a  resiilt. 
I  have  been  converted  to  tho  principle  of  rais¬ 
ing  cream  from  milk  by  the  application  of  cold 
water  applied  to  the  shallow  vats  or  deep  coolers, 
and  fully  converted  to  tho  principle  of  shallow 
3 
sotting,  as  against  deep  setting,  where  ordinary 
spring  water  is  used. 
My  conclusions  are  based  upon  practical  ex¬ 
periments  tested  in  orearaeries  under  my  control 
iu  New  York  Stab^  and  Ohio,  carried  through 
weeks  of  trial  and  upon  large  qtiautities  of  milk, 
reaching  at  times  12,000  pounds  at  a  tost.  I, 
therefore,  claim  that  they  are  iiractical.  I 
should  add,  for  tho  informatiou  of  those  who 
follow  the  old  theory  of  60  '  Fahrenheit  for  rais¬ 
ing  fToam  from  milk  wherewith  to  make  butter 
(of  which  I  was  once  a  strong  advocate  ),  that  ' 
dming  tho  tests  above  reported  I  sot  milk  from 
tho  same  herds  at  60  ''.  It  took  a  longer  time  to 
obtain  butter  from  sucli  nnlk  than  tho  Hwedish 
plan  of  setting,  and  tho  skim  millc  was  invariably 
sour  at  tho  end  of  24  to  36  hours,  tho  time  that 
most  of  the  milk  was  set  in  the  above  tests. 
- 
PREPARING  MILK  FOR  CONSUMPTION. 
3Ik.  X.  A.  \Vn.r.ARn;  -1  desire  to  know  (ho 
best  way  to  cool  milk  and  at  what  teinpt»rature 
for  carryuig  arouiul  to  sell.  Is  it  a<lvisablc  to 
cool  it  much  below  tho  temperaturt!  of  the  at¬ 
mosphere,  unless  there  are  faciUties  for  keeping 
it  cool  ? 
Aliy  information  pertaining  to  tho  milk  busi¬ 
ness  will  bo  dcomea  a  favor  and  greatly  appre¬ 
ciated.  J.  I’.  CoUllIN. 
Whitney '8  Point,  N.  Y. 
Rewakkk:  Milk  which  is  designed  to  bo  car¬ 
ried  around  town  for  sale  docs  not  roipiirc  to  ho 
reduced  to  a  tenqierature  imich  if  any  below  61)'’. 
The  more  Important  point  is  to  cool  it  as  ipdckly 
as  possible  to  this  Uimperaturo,  say  within  one 
hour  from  tlie  time  It  is  drawn  from  the  cow. 
Milk  in  hot  weather,  iinloss  cooled  properly,  do- 
couiposos  very  rapidly,  and  as  cold  averts  decom¬ 
position,  tho  sooner  this  is  attended  to  the  het- 
tcr  condition  will  it  bo  hi  to  remain  sweet  and 
sound  while  being  served  to  customers. 
Tlie  iiroctico  most  iu  vogue  amoug  milluuou 
furuisbitig  milk  for  city  consumption  is  to  bavo 
a  pool  of  cool  water  iu  the  millc  house.  There 
is  a  constant  flow  of  water  iu  and  out  of  tho  pool. 
'J’lio  milk  Is  placed  in  cans  8  inches  in  diameter 
by  20  hinhos  deoji,  which  are  sunk  iu  tho  pool, 
care  being  taken  that  the  water  comos  up  a  little 
above  the  line  of  tho  milk  in  the  cans.  Tho 
flow  of  wati'r  in  the  pool  should  bo  sufficiout  to 
cool  tho  milk  to  60”,  or  a  Uttlo  below,  hi  tho 
space  of  one  hour. 
When  tho  distance  fi’om  the  farm  to  the  town 
is  uot  far,  wo  have  soon  milk  kept  in  good  order 
by  being  placed  iu  tho  delivery  can  and  sotting 
it  In  a  vat  of  water  by  the  side  of  a  pouatock,  the 
water  being  allowed  to  fall  over  tlic  top  of  tho 
can.  In  such  cases  tho  dolivci’y  cans  were  small. 
The  trouble  of  cooling  milk  massed  in  lai-go 
quautitios  is  that  tho  millc  is  not  cooled  evenly, 
tho  center  of  tho  mass  remaining  wann  much 
longctr  than  those  portions  in  near  contact  with 
the  water,  llonco  tho  advantage  of  tho  small 
cans  first  mentioned.  By  stirring  the  milk  fre¬ 
quently  in  the  larger  caus,  tho  objection  referred 
to  is  partly  ovorcomo. 
One  of  tho  host  coolers  for  preparing  milk  for 
market  is  the  English  refrigerator  used  by  brew¬ 
ers  for  cooling  beer.  In  tliis  apjiaratus  a  very 
small  ipiantity  of  cold  water  passing  upward  in  a 
very  thin  stream  between  two  corrugated  sheets 
of  metal  rapidly  abstracts  tho  heat  from  two  very 
shallow  streams  of  milk  descending  outside  tho 
corrugated  metal  shoots.  Tho  water  is  admitted 
at  the  bottom  of  tho  apparatus,  and  passing  up¬ 
ward  between  tho  cornigated  sheets,  is  dis¬ 
charged  on  tho  side  at  the  top.  The  milk  is  re¬ 
ceived  in  a  reservoir  or  pail  lU’ovided  with  a  fau¬ 
cet  which  regulates  the  flow  of  the  milk  as  it 
falls  iubj  a  metal  trough  perforated  witli  holes 
for  tho  purpose  of  distributing  it  along  the  top 
of  the  conugated  plates.  In  this  way  tlic  milk 
is  spread  into  so  fine  a  shoot  that  instead  of  fall¬ 
ing  rapidly  from  step  to  stoj),  it  follows  tho  cor¬ 
rugations  of  tho  surface,  and  Anally  at  the  bot¬ 
tom  is  collected  in  a  trough  and  conveyed  to  the 
milk  can,  which  is  placed  beneath.  In  this  ap¬ 
paratus  the  parts  coming  iu  contact  with  tlie 
milk  are  all  exposed  and  can  bo  readily  cleaned. 
If  running  water  from  springs  cannot  be  bad, 
well  water  can  bo  used  or  water  cooled  with  ice. 
It  is  a  very  convenient  and  effective  cooler,  sim¬ 
ple  in  its  construction,  and  is  not  patented.  It 
can  be  made  by  any  tinner,  and  will  be  found 
useful  by  those  who  are  engaged  in  furnislung 
milk  for  village  or  city  consimiptiou. 
In  Bonding  milk  to  market,  either  by  rail  or 
otlicrwise,  it  is  of  the  utmost  imjiortanco  that  it 
he  thoroughly  cooled  as  soon  as  it  leaves  tho 
cow.  When  milk  is  cortwl  from  the  fiimi  and 
delivered  to  customers  in  town  during  hot 
weather,  it  is  a  very  good  plan  to  have  tho  cans 
surrounded  with  coarse  sacking  which  is  thor¬ 
oughly  satui'ated  with  water  when  tho  teams 
start  from  the  fanu.  Tho  evaporation  of  the 
water  keeps  tho  milk  cool,  and  in  this  way  tho 
cans  aro  uot  affected  by  tho  atmosiiherc. 
In  ttiis  connection  we  may  remark  that  recent 
experiments  have  shown  that  milk  is  convoyed 
to  market  in  better  order  when  the  cans  are 
completely  fiUed,  and  an  arrangement  is  now 
made  to  force  tho  milk  into  the  can  so  as  to  be 
completely  full,  leaving  no  space  by  which  tho 
milk  can  move,  thereby  preventing  tho  churning 
so  common  whore  tho  cans  aro  uot  completely 
fllled. 
- — 
CENTENNIAL  COMMISSION  -  BUREAU  OF 
AGRICULTURE. 
Piiii.AnBi.nirA,  June  1st,  1876. 
The  American  Dairymen's  Association  has 
erected,  in  close  proximity  to  tlin  Agricultm-al 
Ruildhig  of  the  CenteniiiaJ  Iiiteruational  Exhil.'i- 
tion,  a  model  Cheese  and  Rutter  l''aotory,  with 
rooms  for  an  oxtonsive  display  of  Dairy  Products, 
and  tlie  Apparatus  and  Apiiliniices  used  in  the 
manufacture  of  the  same.  'The  Dairy  House  is 
in  tho  form  of  a  double  L,  tho  front  jiortiou  be¬ 
ing  lie  feet  long  by  28  foot  wide,  and  comprising 
three  apartments :  tho  center  one  illustrative  in 
its  appointments  of  tho  American  Cheoso  Facto¬ 
ry  and  Creamery  System ;  tho  end  rooms  being 
fitlcd-up  for  the  exhibition  of  Rutter  and  Fancy 
Cheese.  Tho  wings  arc  64  feet  iu  length  by  30 
feet  ill  width,  and  aro  appropriated,  one  for  tlie 
display  of  Foreign  Cheese,  tho  otlier  for  Ameri¬ 
can.  Reneath  the  building  is  a  collar  of  864 
square  feet,  for  tlie  storage  of  products  not  ready 
for  exhibition.  Tho  whole  sti’ucturo  is  of  two  sto¬ 
ries  in  bight,  tho  upper  floor  being  lltteil-up  witb 
reception-rooms,  ofticos  for  Commiltccs,  rooms 
for  the  storage  and  tho  pi'0]iaratiou  of  products, 
and  for  restaurant  purposes,  it  heiug  designed  to 
establish  a  Fanners’  f.uuch-Room  iu  tho  build¬ 
ing.  Access  to  tlio  interior  of  tho  exhibition- 
rooms  will  be  closed  to  visitors,  ample  opportunity 
being  given  to  riow  the  display  through  mimor- 
ouH  windows  ojjouiug  upon  the  veranda,  which 
surrounds  tho  whole  structure. 
Clmese  and  Rutter  will  be  displayed  oubonchoa, 
or  low  tables,  provided  free  of  charge.  Pro- 
ducors  may  tliemsolvea  assume  tho  charge  of 
their  goods,  or  can  place  Lheiu  iu  the  care  of  a 
thorouglily  capable  custodian,  scioctod  by  tlie 
Rurean,  and  (laid  by  tlio  Exhibitors  according  to 
a  scale  of  prices  to  be  ostalilished  by  tho  Dairy¬ 
men’s  Association.  Tho  Dairy  RiiUding  ivill  bo 
ronily  for  tho  reception  of  Exhibits  uimtimiouHly 
from  .Tnue  7th  to  November  1st,  it  being  designed 
to  havo  a  couHtant  Exhibition,  a  feature  coui- 
moudiiig  itself  to  the  fullest  support  of  Dairj'- 
men.  To  afford,  however,  opportunity  for  more 
active  competition,  it  has  been  decided  to  liavc 
two  Grand  Exhibitions,  one  of  Spring  Rutter  and 
Cboeso,  June  26th  to  July  6th;  and  one  of 
Autumn  Rutter  and  Cheese.  October  17th  to  21  st. 
For  the  giudaiico  of  Producers,  tho  Bureau  of 
Agriculture  lias  devised  the  following  regula¬ 
tions  : 
Butter  will  bo  judged  upon  tho  relative  merits 
as  to  tho  make,  color,  flavor,  textiue,  solidity, 
and  koo()ing  quality.  Parties  exhibiting  for 
conqictition  must  bo  prepared  to  furnish  fuU 
Btatements  as  to  tho  making  of  tlie  Butter,  ui>ou 
priuted  blanks,  which  will  he  anppliod. 
Butter  offered  for  comiiotition  will  bo  in  most 
acceptable  form,  if  made  uudoc  tho  following 
claasilicatiou,  applicable  respectively  to  the  manu¬ 
facture  of  Creameries  and  Dairies. 
Best  sample  of  200  Or  more  pounds,  made  at 
any  time.  Best  package  of  35  lbs.  or  over,  made 
at  any  time.  Best  package  of  3.5  lbs.  or  over, 
made  in  each  month  respectively.  Rost  jjackago 
of  35  lbs.  or  over,  of  oldest  make.  Best  saiiqilo 
of  5  lbs.  in  1  lb.  prints.  Best  sainplo  of  5  lbs.  or 
more,  made  respectively  from  tho  produce  o'^ 
tho  various  breeds  of  cattle. 
Cheese  will  bo  j  iidged  uiion  tlio  relative  merits 
as  to  quality,  mako,  toxture,  keeping,  flavor  and 
color.  Parties  exhibiting  for  Competition  must 
he  preiiarod  to  furnlsli,  upon  jirintod  blanks, 
which  will  be  suiiplicd,  full  statements  as  to  the 
method  of  making  and  curing  of  tho  Cheese,  and 
the  preparation  of  the  rennet.  Cheesos  must  not 
he  cut,  bored,  or  tried  iu  any  way  before  being 
exhibited,  or  they  wUl  be  disquallllod  for  Compe¬ 
tition.  Awards  will  be  ;iiado  upon  tbo  various 
egtablisbcd  appellations,  botli  of  Foreign  and 
Home  jiroduotion.  Cheoso  outerod  for  Compe¬ 
tition  will  be  dividislinto  ClasHOs,  respectively  of 
Factory  |Manutacturc,  and  Dairy  I’roduetion  of 
that  mode  previous  to  tbo  year  187(5,  and  that 
made  daring  tho  year  1876.  Cheese  offered  for 
Competition  wUl  bo  in  most  acceptable  lonn  if 
made  under  tho  foUowing  Classifleations :  Heav¬ 
iest  Cheese  of  good  quality.  Best  Cheese  of 
5,0(10  lbs.  or  over.  Boat  throe  Cheeses  of  each 
brand  respectively,  between  3  and  10  lbs.,  be¬ 
tween  10  and  30  lbs.,  between  30  and  50  lbs.,  and 
between  50  and  70  lbs.  Best  throe  Cheeses  in 
each  Class  Aitilicially  (.'olorcd.  Best  threu 
Chooses  in  each  Class  ArtiliciaUy  Flavored.  Best 
ChiiOHO  in  each  Class  of  Natural  Color.  Ikist 
three  Chooses  for  Special  Display  in  October,  of 
uot  less  than  40  lbs.,  made  on  tho  American  Fac¬ 
tory  plan,  in  tho  second  and  third  week  respect¬ 
ively,  in  Juno,  July,  August  and  September,  1876. 
Best  three  Chooses  for  Special  Display  in  Octo¬ 
ber,  of  not  less  than  20  lbs.,  of  Dairy  production, 
made  in  tlie  second  and  third  week  respectively, 
in  June,  July,  -August  and  September,  1876. 
Beat  Cheoso  of  oldest  mako,  of  each  appella¬ 
tion.  Best  lot  of  three  Preserved  Rennets. 
Best  sample  of  Coloring  for  Dairy  Products. 
Enti'ioa  for  Exhibition,  either  continuously  or 
at  tho  periods  of  Stated  Displays,  can  ho  made 
free  of  charge,  iqiou  forms,  which  will  ho 
furulshod  ui>ou  application.  Producers  who  aji- 
ply  for  room  will  receive  permits  for  space,  and 
oflicial  labels  to  bo  attached  to  the  packages. 
Freight  must  ho  paid  at  pomt  of  shipment, 
which  wiU  secure  the  delivery  of  goods  iu  the 
factory.  Blank  forms  for  the  entry  of  products 
and  any  further  information  desired,  maybe  had 
upon  application.  BeuNEi’  l.ANUHK'ni, 
Chief  of  Bureau  of  Agriculture. 
D.  li.  Poi'E, 
Special  Sup't  of  Dairy  Serlion. 
- - - 
RELATIVE  PRICE  OF  MILK  FOR  CONSUMP¬ 
TION  AND  FOR  DAIRY  PRODUCTS. 
A  connESPoNOENT  witos  us  complaining  that 
tho  price  of  milk  iu  his  village  is  excessively 
lugh.  Ho  Bays;  "  Milk  is  not  worth  3  cents  a 
iluart  for  cliooso  or  butter  making,  at  present 
prices  for  those  products,  whilo  tho  price  of  milk 
in  our  village  koiqis  up  to  from  (5  to  8c.  per  quart. 
Why  is  this  ?’’ 
MUk  cannot  be  funushod  for  consumption  iu 
villages  at  tho  same  price  tliat  it  nets  the  farmer 
when  taken  to  the  cheese  factory.  Di  the  flrst 
(ilaco  the  milkman  must  have  cows  calving  at  all 
seasons  of  tho  year,  for  a  certain  quantity  of 
milk  must  be  supplied  daily,  arid  as  cows  decrease 
and  fail  iu  milk  from  time  to  tiino,  fresh  calved 
cows  will  bo  rcfiuired  iu  order  to  keep  up  tho 
suiiply.  Tho  diflieulty  of  obtaining  good  cows 
and  the  risk  of  purchasltig  at  thoso  different 
seasons  must  bo  taken  into  account,  'llio  milk 
]>roducor  must  keep  U£i  his  supply  at  whatever 
season,  and  heroin  lies  tho  groat  advantage  of 
tho  cheese  maker,  for  tho  latter  produces  his 
milk  at  a  seasou  of  the  year  when  it  can  he  done 
at  least  cxiicnso.  and  in  case  of  drouth  ho  is  iu 
no  wise  bound  to  kerq)  up  the  supply. 
Again,  during  tho  winter  months  the  dairy- 
inau’s  cows  can  be  lioiit  more  cheaply  than  the 
milkman’s,  as  few  of  them  will  bo  giving  milk. 
With  tho  millnnan  a  certnin  amount  of  skilled 
labor  or  businnss  capacity  will  hi.'  required,  ovoii 
to  mauage'a  small  village  milk  hiisinoss ;  and  if 
we  take  into  cousidcration  the  cost  of  delivery, 
wear  and  tear  of  teams  and  iiiqilements  used, 
bad  debts  and  losses  from  milk  getting  sour  or 
not  taken  by  customers,  it  wiU  ho  seen  that  milk 
caniiol.  he  supplied  at  near  the  sumu  rate  as  at 
the  ohoesQ  factory.  Tho  milk  ImainoHs  is  in 
many  ways  made  more  poiqilexiiig  than  that  of 
the  fanner  who  patronizes  a  diccse  or  butter 
fachiry,  and  it  would  seem  porfoctly  proper  that 
Im  hIiouKI  bo  paid  for  this  extra  worry  and  labor. 
And  esiieoially  is  this  the  case  where  tho  dairy¬ 
man  proi luces  his  milk  and  has  tlio  management 
of  a  “  milk-walk,"  or  the  supply  of  village  cus¬ 
tomers. 
We  aro  not  prepared  to  say  wliat  tho  relative 
(irico  of  milk  should  be,  iis  conqiared  to  tliat  ob¬ 
tained  by  dairymen  w'ho  tium  it  into  liutter  and 
chooHO ;  blit  where  tlio  milkman  engages  to  sup¬ 
ply  jus  bustomors  with  a  stipulr.led  ipiantity  both 
summer  and  winter,  a  price  double  that  obtained 
Ijy  the  dairyman  wiio  dehvers  at  tho  factory  does 
not  seem  to  ho  excessive. 
.  -  -♦“•-4 - 
PECULIAR  FEATURES  OF  MILK. 
Ir  is  well  known  that  tho  siiocific  gravity  of 
milk  from  different  cows  varies,  and  ttiis  can  bo 
readily  understood,  since  there  is  gi  eat  variation 
iu  tlic  (piality  of  milk  yicliled  by  different  cows. 
But  a  rather  singular  featun,!  In  respect  to  milk 
is  that  recorded  by  the  well-known  cheinist,  Mr. 
J.  A.  WaNKLVN,  member  of  the  Royal  Bavarian 
Academy  of  Heionees.  Wishing  to  note  tho  dlf- 
fereiiee,  if  any,  iu  the  Bpeeifie  gravity  of  milk 
di-awu  from  different  parts  of  Iho  bag  of  the 
saino  cow  and  at  tho  same  time,  ho  selectod  cows 
in  a  dairy  that  wore  well  cared  for  and  fed  on 
meal,  clover  and  other  food  calculated  to  give  a 
good  quality  of  milk.  Tlie  milk  wa.s  drawn  di¬ 
rectly  into  tho  sami»Io  bottles  from  each  quarter 
of  tho  udder,  and  on  carefully  testing  them  to 
detonniuG  tho  specilic  gravity,  at  a  tcmi>craturo 
of  60’  Fahrenheit,  tho  samples  gave  tho  follow¬ 
ing  :  Milk  from  tho  right  side  front  quarter  ox- 
hibibiil  a  specilic  gravity  of  1(J20.4.  whilo  the  left 
side  front  ipiarter  gave  milk  having  a  sju'chlc 
gravity  of  1021.3.  On  U'Stiiig  tho  samplosof  tho 
milk  from  tho  hind  quarters  of  the  udder,  tho 
right  hhid  quarter  gave  milk  the  speoifle  gravity 
of  which  was  1023.0,  and  tho  left  hind  (juarter 
1023..5. 
Another  sample  of  milk,  tho  specific  gravity 
of  which  was  taken  on  tho  same  day  it  was 
milked,  at  00”  Fahrenheit  was  1020.1,  whilo  two 
(lays  later  tho  same  milk  showed  a  sjicciflc  gi’avity 
of  1030.2.  The  experimenter  says “  From  the 
whole  course  of  onr  oxperiinerits,  it  ajqiears  that 
the  flrst  cijaiige  wliich  milli  experiences  is  a  con¬ 
traction.  Sjaicilic  gravity  1020  biicoinos  spociflo 
gravity  lO.’lO.  I'lu!  next  change  is  expansion,  and 
this  occupies  some  days,  which  is  manifested  by 
the  speeiHo  gravity  sometimes  falling  below 
1000.”  These  experiments  show  that  there  are 
some  curious  features  about  milk  and  that  there 
is  ample  room  yet  for  investigation. 
