THE DAIRY.

New Zealand Mail, Issue 746, 18 June 1886, Page 15

THE DAIRY.

DEEP AND SHALLOW SETTING-. On the comparative merits of deep ancl •shallow jetting of milk Mr Alfred Smetham, F.C.S., F.T.C., writes to the Agricultural Gazette, giving the results of an experiment conducted by himself in 1881. He says: The two pans tested were a ‘ Swartz ’ and one manufactured by Messrs W. and F. Richmond. in which the temperature can be rapidly reduced by allowing a stream of cold water to run under the milk. Into each pan I had carefully measured 10 gallons of well-mixed milk from the same source. lee was freely used by the exhibitors, and the milk was allowed to staud undis turfced for 18 hours, when the pans were creamed and churned (in the same churn) by a thouroughly experienced dairyman. The batter obtained was as follows : From Swartz ... 21 os 12iozs. From Richmond 31bs l^ozs. The shallow sotting system (using the Richmond nan) produced, therefore, nearly sozs more batter from 10 gallons of milk—or a gain of over 11 per cent. That the difference in weight was not due to difference of composition of the butter produced will be evidenced by the following analyses :

The verification did nob stop here however. I also analysed the samples of skim milk obtained in each instance, and found the difference in vie-M of butter practically accounted for.

■Reckoning the skim milk at S£ gallons the difference here accounted for would be 4 y oz M whereas the difference of actual fat found m the butter produced was 4 1-10 oz. It is not wise to generalise from limned experiments ; but, under the conditions of the trial here recorded, there can be no doubt that the fat globules were enabled to rise with greater rapidity througn the comparitirely thin layer of milk in the shallow pan than through the deeper part ot toe Swarlz, p The co-efncient of expansion of butter-lit is greater than that of water, so that, theoretically, the higher the temperature the quicker will the cream separate. _ ihere are, however, raanv other considerations besides tho rate of reparation of the cream winch render the u-e of a low temperature advisable. Generally speaking it may be said that the lower the temperature at which milk is se» the more satisfactory will be tlie result, both as regards the skim-milk and the quality of the butter. ~ For cream churning the temperature (in England) should not exceed 58 deg. Fahr. m surniasr, and CO deg. Fahr. in winter nor should she operation be hurried, By usmg a lower temperature and thus increasing the time of churning, it will be found that butter of better consistency and flavor will oe obtained.

an astonishing dairy test. Mr Valsncey E. Fuller, writing in the Rural Few Yorker says : • , , „ Ia the 6 advanced reports issued by .professor William Brown of the Ontario experimental farm, some most valuable and interesting comparative tests are set out between a cow of each of the breeds claiming special attention as dairy animals —namely, Jerseys,

and Holsfceins. The Jersey was three years old, weighed 8301 b?,, and had calved in February. Th..* Ayrshire wai four years old, weighed 1,150 bs, aud calved in January, and the Holestein was three years old weighed 90 Jib?, and had also eaivei in January. The first series of teits was for tlie monthsof February, March, and April, or 89 days, with the following results for that period :

The next is a summer test with the same animals in May and June, aud applying tlie test to aggregate quantities for the 61 days,, the outcome is as follows : Pounds Pounds Pounds Pounds

Taking tho three cows fur the whole 151 days, the length of the tests, the following are the results :

In other words the Jersey weighing 830ibs ’ and three years, old, gave 2491bs more milk then the Ayrshire four years old, weighing I,lsoibs and 2851bs less than the Holstein 900i'os and three years old ; but the Jersey gave 243!bs o' butter for the 150 days, to loUlbs from the Ayrshire, aud 10S from the. Holstein—nearly lOOlbs more than the Ayrshire and more than double the amount given-■ by the Holstein. When we turn to the ground claimed by the Ayrshire and Holstein, here, too, the Jersey leads by a large • majority, for she gave 4531bs ot curd to 3331bs from the Ayrshire and 363!bs from the Holstein/ Of buffer and curd together tho Jersey gave 6991b5, the Ayrshire 5341b5, and the Holstein 4711bs—verily a great difference in favor ' of the Jeiuey, especially when it is borne in mind that one of the great characteristics of the Jersey is to hold most persistently to her milk. It seems, therefore, that there is liti'e doubt as to which is the best all-round cow, if these figures can be relied upon. And why • not ? . j . FOODS AND MILK. It is a. well-known fact says the -Dairy World, that the food eaten by animals not only permeates the muscle and fat, causing the flesh to partake of its flavor, but the lac- ' teals are especially influenced thereby, so tnat the milk strongly partakes not only of the flavor, but, in marked cases, of the odour most strongly. It is also well known that the variety of grass eaten impart their quality to the butter and cheese. BUTTER IN ANCIENT TIMES. Butter is an article that does not appear to have been either of Greek or Roman in veil-; tion, but to have come to the former people from the Scythians, Thracians, and Phrygians. It was only used a 3 a medicine, or as an ointment in the. baths, but not as anarffcle of food nor in cookery. Is was always in an--oily state and not firm like orr butter. Why butter was not considered a delicacy as food may be inferred when it is stated that it was churned in a goat-skin, and is so to-day by some Oriental nation. As an ointm eat it must have had rather a ‘ loud ’ perfume. RESULTS OF BRAINS IN DAIRY WORK. Hoard’s Dairyman soys of Mrs M. H.Lamb, of Alma City, Minn., whom it cal is the ‘ brightest dairy woman of that State,’ that,, she made 5,715 pounds of butter in just one year from 23 cows, eight of which were only two-year old heifers—an average of 284 J pounds per head, which was sold to p.'ivate famillies m St Paul aud Minneapolis, at. an average of 2j 2d per pound, thus coming about £3lO. The value of the grain food bought and consumed was 12s lOd per cow. How does she get the yield ? Simply through generous feeding’ winter dairying, and milking improved stock, which consists ef grade Jerseys and Shorthorns, —and it need not be overlooked —her experience has taught her something, and, so she says, she is getting tho Jersey blood to predominate as fast as oho can. For her they make more money then' the Short’orns, and we are informed that she lias a very profitable grade of Shorthorns, too. It is a great pity some of the strapping men, it they only had tsachable brains in their heads, couldn’t go to school to her and learn how to be a dairyman. Skim milk is estimated in America to be worth one cent per quart, to feed pip?. This can be made from the milk besides the usual prcfit3 from the butter. The milk should always be thickened with bran or meal to reach the best results. The economy of .providing shelter cannot be too strongly urged. Boards are cheapen-than grain. Cows forced to endure the winter storms require much more feed to keep them in condition Ihin if suitably housed.. A cow uannot make much milk if she is subjected to extreme roM. The Dairyman says that it is simply annoying to notice how much more milk one man can get from a herd of cows than another. Good"milkers, it thinks, are born, not made ; and when you get one vou had be' ter keep him. Xn buying a cow from a farmer, sole it n fie he does not want to sell, even it you pay a good round price for her, and milk her yourself before closing the bargain.

A writer in the Pouliry Keeper keeps what lie calls ‘ home made tincture of ii on in a bottle of water in wuich a hand.ui oi rusty nails has been placed. A little of tins Disced in tlie hens’ drinking water adds greatly to their health, he think-?,, but it may be doubted. . Be sure and sprinkle a little pulverized charcoal about the poultry quarters. The fact that it soon disappears is evidence fcnat move is required.

' Swartz, Richmond. Water .. 14-81 ... ... 15-06 Fat . 8411 ... ... 83-85 Casein and milk sagar ■90 ... •90 Ash •is ... •19 Totals 100 03 ... ... 100-00

SKIM MILK. Swartz. Richmond Water 90‘49 ... ... 9067 Faiti matters ... ’64' ... •33 Casein, albumen. and miili sustar S'08 S-21 Ash ... *79 •79 Totals 100-00 ... ... 109 00

.Jersey Pounds Milk. .. 1,602 Pounds Cream. 296-7 Founds Pounds Butter. Curd. 127-6 221-3. Aryahire .. 1,780 223-0 S5o 2 40-8 Holstein .. . 1,958 237-7 73.1 205.C

Milk. Cream. Butter. C.u-!. Jersey , 1,342 190-5 116-2 232-1 Ayrshire ... 915 134 5 66 3 143 6 Holstein .. . 1,231 1127 34 9 157 5

Pounds Pound? Pound? Pounds Milk. Cream. Butter. Card. Jersey .. 2,994 487-2 243 8 453-4 Ayrshire . ... 2,695 362 5. 15.1. S . 383 9Holstein . 3,239 350 4 308-5 ' ' 363-1