3 zi ee ae Saw re Fen zy New York State College of Agriculture At Cornell University Sthara, N. Y. Library DAIRY NOTES. nn My ‘1 ire \ f JERSEY Cow, Hazen’s BEss. - Record, 24 Ibs. 11 oz. of butter in seven days, in November, 1883. Property of CHURCHMAN & Jackson, Beech Grove, Ind. DAIRY NOTES A Record of the best thoughts, experiments and observations of practical men upon Dairy Questions. COMPILED AND EDITED BY RR. DESPINASSS. “The Cow is Queen.” CHICAGO. R. LESPINASSE, PUBLISHER. PUBLISHERS NOTE. Every publication has an object—either a reason or fancy for its existence. The aim of the Compiler in this case has been to gather together in convenient and attractive form a few valuable ar= ticles on leading Dairy Topics, that its possession may help the business Dairymen in the every-day routine work of the factory or the farm. Whether he has or not succeeded in accomplishing his object remains for the reader to determine. The text comes from some of the most renowned pens on the subjects treated, and the illustrations from the pencil of the artist Dewey, engraved at the office of the National Live Stock Fournal, are true pictures of the animals represented. The publisher hopes the attractiveness of the work in its typographical appearance, and the value of tts contents will induce the dairymen and creamerymen into whose hands it may fall to treasure it up as a valuable souvenir of the great American Dairy Show of 1885. So mote it be. CONTENTS. Publisher’s Note, Milk, Cream and Butter, Some Breeding Problems, Rancid Butter, Milk. Dr. McEachran, Accuracy in the Dairy, Should Dairymen Raise or Buy their Cows, The Changes which Fermentation Produces in Milk. Dr. II. Fol, Simple Test of Adulterated Butter. John Horsley, Food of the Dairy Cow. Gilbert Murray, Winter Dairying. Hon. Hiram Smith, Down with Fraudulent Butter. Jos. H. Reall, Why Salt is Used, / Questions on Butter-Making. Prof. L. B. Arnold, : Soft Cheese Making. H. M. Jenkins, Neufchatel or Bondon, Suisse Double Creme, Camembert Cheese, Handling, Curing and Marketing, The Best Way of Using Skim-Milk. Prof. Henry Nathurst, Influence of Breed on Composition of Milk. P.M’Connell, Why Coloring is Used in Dairy Products, Improved Apparatus, A Chapter on Salt, Churning and Churns, Waters’ New Butter Worker, About Packages, Anti-Cribber, The Test Churn, Cream Testers, A Safe Oil Color, Cleanliness, Seek the Highest Degree of Excellence, Cream by Machinery, Centrifugal Cream Separator, Starting New Factories, Marketing Dairy Products, An Open Letter, A Chance to Save Money, PAGE. Il 12 12 13 13 14 19 19 20 21 22 22 27 28 28 29 29 30 31 32 33 34 35 36 37 38 38 39 40 40 40 41 42 43 45 46 47 i a iM ( ae "a Troy, Ohio. Property of J. W. STILLWELL & Co., IMPORTED Ho.tstTeEIN-FRIESIAN Cow. DE VRIEs. Record, 121 lbs. 12 oz. of butter in 30 days. ‘oO “Yeuupurg “soug HONauy jo Aysadoig “AONTIYd TVNOILVNYALNY “TING NVISHIY4-NIEALSTOH GALYOdWN] EE BE Ss —EE=#BaA | LL MILK, CREAM AND BUTTER. EDITED. The attention of the scientists has not been called as particularly and closely to dairy matters as it has to other branches of industry. It is only within a short time that great scientific minds have started in the matter, and it is now recognized that the milk industry has opened up a great field for scientific in- vestigation. Pasteur, the great French scientist, lately stated to a friend that his greatest desire would be, if he had some years to spare, to spend them in the laboratory of a dairy, working out the relation of germs to the milk and cheese industry. COMPOSITION. Milk is the original article, to be handled and changed into valuable products which will utilize all its parts to the best advantage, and, as a consequence, the first step is to find what is the composition of milk. On this point, as on a great many others, doctors do not always agree. The composition of milk is affected in many ways, and the greatest variation comes from the fountain- head, the cow itself. From numerous analyses made by Dr. Voelcker, the distinguished chemist of the Royal Agricultural Society of England, he gives two samples as the greatest variatign in genuine cow’s milk, one containing 16.10 per cent. of dry matters, and the other 10.05 per cent of dry matters, in which two samples the butter and caseine parts, which to us are the interesting portions to consider, are as follows :—First sample: Butter, 7.62 per cent. ; caseine, 3.31 percent. Second sample: Butter, 1.99 per cent.; caseine, 2.94 per cent. The average given for the composition of cow’s milk by modern scientists is: Water iiccsssens asians exwnameseauss 87.02 Bitte Pc cc eed ERITREA MESO Be 3-10 CASEI sesssicscnnce.ace bveteiessra teed Btacvaneias oe? 4-55 Milk Supativsca cated dae auoweinraedaer 4-71 Mineral matter (ash)................- 0.60 The principal division of milk is in cream and skim milk. An average analysis gives 100 parts of milk equal to 16 parts of cream and 84 parts of skim milk; 100 parts of cream equal 21 parts of butter and 79 parts of buttermilk; and roo parts of skim milk equal 7.5 parts of cheese and 92.5 parts of whey. Analysis of the component parts of cream gives the following percentages: : Butter. Buttermilk. WidtOP asin -sarscainetedasraws 12.00 gI.I0 Pa asishansewig staseisqcasan nia eictere 86.00 0.78 Caseine «.22nawess exaueeres 1.00 4.09 AIlBUMEN.s oc ceases eee oor O.12 0.30 SHUBAM viseeidiaeeisunosverarihu ended 0.80 3-43 NSD oicisrsnnie war pasana on aanins 0.08 0.30 Cream varies in composition according to the various circumstances under which it is produced, and variable quantities of butter are produced from a 11 given bulk of cream. A late report on experiments conducted at the Maine State College has given re- sults which are of value to creamerymen and their patrons, as well as food for study and thought. Twenty samples of cream from different cows in the college farm herd, obtained by deep-setting in ice water, having been subjected to precisely similar conditions in ripening and churning, gave results varying widely, or extremes requiring from 74 to 136 cubic inches of cream for a pound of butter. The variations in these experiments show that some creams required twice as much in bulk as others to produce one pound of butter; but you will notice that these experiments were conducted on cows fed absolutely under the same conditions, with the same feed, and cared for alike, and it should not be any matter of surprise when other scientific men of national reputation discover that a given quantity of two different creams may produce in one case more than three times the quantity of butter pro- duced in the other, the conditions of temperature, churning, etc., being alike. In other words, it means and proves that some milk yielding 1o per cent. of cream may furnish more butter than some other milk giving 30 per cent. of cream. Dr. Sturtevant is authority for the assertion that there is not neces- sarily any connection between the cream percentages and the butter yield. Authorities differ as to the specific gravity of cream, and it is safe to say that generally it will be found that cream is slightly lighter than pure water. Butter is produced, according to Willard, by the coalescence of the small particles of oil, which are suspended in milk and partially separated in the cream. Chemically considered, it is a mixture of oleine and palmitin, with a trace of phosphate and’ other salts, and certain odoriferous fats or oils, from which it derives its flavor. Leaving aside all the great scientific names of the various kinds of fats which enter into the composition of butter, we simply say that butter consists of a mixture of several solid fats mixed with oleine and odoriferous oils. Ordi- nary butter contains about 16 per cent. of water and other substances not fat. Butter fat consists of two substances, one of which melts at 50 deg. and the other at 105 deg.—the former oleine and the latter palmitin, with a little stearine. It is stated that butter made in summer contains a larger percentage of oleine than that made in winter, the proportions, according to one author, being 60 parts of oleine in summer and 37 in the winter. Various devices are in use to determine the value of milk, every one more or less liable to erroneous calculations; some no better than guess-work, others approaching nearer acotrrect solution, but noné that can be depended upon as absolutely correct. 5 SOME BREEDING PROBLEMS. One of the hardest questions to answer concerning our various breeds of dairy cattle is, How were they originated? Most writers treat these breeds as though they originated by accident and were first discovered by some fortunate person many years ago, who hap- pened to stray into some foreign country and, noting the breed’s excellence, decided to bring a few speci- mens home with him. Thus we find Youatt and many others treating the Jersey as though it origin- ated in Normandy in some mysterious manner, and some of the islanders taking a fancy to them brought them over from the mainland to the island in small boats. Another notion is that a breed has sprung into existence by a happy cross, as a Holstein bull on a Teeswater cow to produce the Shorthorn. Just when these happy occurrences took place no one seems to know, but in the absence of any other theory these will have to answer the purpose of an origin. Our own notion always has been that breeds of distinctive characteristics that were not started in any way known to their present owners, probably origin- ated from the necessities of their original owners. For instance, the breeders of Jersey cattle never could have had any considerable demand for a large flow of a medium quality of milk, because they had no buyers for milk, and they never seemed to learn how to make cheese. At the same time they were always in close communication with the large cities of England, where there was a constant demand for good butter. Thus they were forced to make butter for a living, provided they expected their cows to bring them a money return beyond the milk needed in their own families. When we come to apply this theory to the Holsteins the sailing is not so clear. Where this breed was to the manner born there were some pretty large towns to supply with milk, where no questions were asked as to its quality so long as it was believed to be pure, but at the same time the owners of these cows were noted cheese-makers and also sold butter in England. The methods of feed- RANCID According to Hagemann, the peculiar properties of rancid butter are due to the presence of free butyric acid, and other volatile fatty acids. These are set free from the glycerides of the butter by the action of the lactic acid arising from the fermentation of the small quantity of buttermilk retained by the butter. That the liberation of butyric acid itself is not due to afermentative action was shown by the fact that all at- tempts to render butter rancid by adding to it the butyric ferment failed, and also by the fact that ran- cid butter failed to infect fresh butter. That the ex- planation given above is an adequate one, was shown ing were nearly similar with both Jerseys and Hol- steins: tethered in the field and fed roots in the stable, the cattle being handled a great deal; yet how differ- ent the result. Each set of owners was painstaking, frugal and economical in its management. In our day we have seen some radical changes made in the forms, colors and milking qualities of different breeds of cattle. A fashionable and ex- treme demand for solid colors and sleek forms has given these characteristics to the English Jersey. The same demand for symmetry and fat has nearly eliminated milk from the Shorthorn. An intense craze for a smooth udder has nearly robbed the Ayr- shire of any teat whatever, as all can remember who saw the pictures of this breed twenty years ago. The above instances only go to show how exceed- ingly plastic these animals are in our hands, and they warn us how cautious we must be in handling them. Indeed, it is only necessary to mark the rapid degen- eration that may be noted in some particular herd ‘that were of the highest excellence when first made up, but subsequently neglected. A half dozen years will serve to scatter their merits tothe,winds. From this we may argue that while the steady purpose of whole communities, as the dairy occupations of the Hollanders and the inhabitants of Jersey, may force them to a uniform action that will retain their herds in their present characteristics, yet when those herds get into foreign hands and come under new surround- ings, is there not great danger that fashions or tem- porary demands may change those breeds in their new homes, giving them a temporary excellence, but undermining those traits of character that have re- quired so many years toform. Before we turn the Holstein into a butter cow, or the Jersey intoacheese or general-purpose cow, let us consider well whether or not we are burning our bridges behind us when we pass rules and regulations that cut us off from obtaining fresh supplies of blood from the original home stock.—American Dairyman. BUTTER. by mixing both lactic acid and other dilute acids with butter or with pure butter-fat, the fat speedily becom- ing rancid in all cases. The same effect was pro- duced on artificial butyrin. To prevent butter from becoming rancid, the buttermilk should, in the first place, be removed as thoroughly as practicable. In the second place, anything which will prevent the lactic fermentation will, of course, remove the cause of the evil. The author does not enter into a further consideration than to point out that acids (such as salicylic acid) are not applicable, since themselves are liable to act on the fat, and render it rancid. 12 MILK. DR. MC EACHRAN. Milk contains all the elements necessary to sustain animal life. A dog fed on beef alone will die, but on milk alone will thrive. AJl milk is not the same, however, for it differs according to the time that has elapsed after parturition. Often the milk given to-a calf disagrees with it, because taken from’ a cow whose milk is older. That is, the milk of a cow six months after differs from the milk it gave one month after calving, and nature has suited the milk of each month to the requirements of the offspring. Milk is made up of albuminous, saccharine and oleaginous substances. Butter differs very slightly from fat, and the sugar of milk resembles closely ordinary sugar. The milk of all animals is much the same, ex- cept that of the carnivorous, which contains more acid. Milk resembles blood very much, and under the microscope both are seen to consist of serum, with a substance in the shape of minute globules floating in it. the Alderney, these globules are larger and more numerous than in that of others. The milk of a newly calved cow is thick and yellow, and if boiled, sets like cheese. Besides the ordinary globules, it contains rough bodies and more oily substance. It is not fit for food, and will make children or whoever takes it sick. Nature designs this milk to be given to the newly born offspring, and. acts as a laxative to clean out the meconeum, and it is necessary that such milk be given to them. The milk of a cow should not be used as food for four or five days after calving. The number of globules is larger in the milk of the evening than the morning’s, and the last drawn. The inorganic constituents of milk are very In the milk of a rich butter cow, as . important, comprising the phosphates of lime, mag- nesia and iron, and salt. The change that ensues on rennet being added to milk is caused by the rennet turning the sugar contained in the milk into lactic acid, which coagulates the milk. The little globules of fat in the milk are encased in thin coverings of caseine. By churning, these coatings of caseine are rubbed off, when the particles of fat unite and form butter. The difference between good and bad butter consists in the completeness with which the caseine is removed. Few foods are so liable to change. If a cow be fed on oil cake, its milk becomes unfit for the table, and there are a large number of kinds of feeds which flavor milk unpleasantly. By experi- ment it was found that the milk of a cow fed on grass watered by sewage became sour and fetid ina short time. When the milk thickens soon after being drawn, or clots in the teat, the cow is un- healthy. When, in churning, the particles of butter do not cohere (gather), the cause is a deficiency of acid, owing to the health of the cow. A little acid, or adding cold water will rectify the trouble. Blue milk is due to an impoverished or ill-fed cow; red milk to the cow eating madder, hulls of peas and several wild plants; rotten milk to bad water, im- proper food, or dirty premises. : The milk of a sick cow ought never to be used as food, as it may communicate the disease under which the cow labors. Of diseases which affect cattle in this country, tuberculosis is the most dan- gerous, and milk from a cow affected by it will con- vey consumption to those who use it. Tuberculosis is most contagious. ACCURACY IN THE DAIRY. Fine dairying is a fine art, and accuracy is indis- pensable to success in it, says the American Agri- culturist. Everything in the dairy should be mea- sured or weighed. To begin, the feed should be measured out strictly, because if the quantity is short, the yield will fall off, and if it is in excess, there is an almost certain danger of an attack of garget, more or less severe, and this will at once affect the quality of the product, whether it be fine cheese or fine butter. Garget may occur unnoticed, from a very little cause, and the only effect may be a little ropi- ness in the milk, but as a little leaven goes through the whole lump, so this small quantity of ropy, dis- eased, acid milk vitiates the whole churning, and the butter is all wrong. The next thing to be accurately weighed is the milk. It is not for the mere know- ledge of how much there is, but that a close watch can be kept on the cows, to see that they are all right. A spring scale should be hung in the stable, and as each cow is milked, the pail is weighed—with the milk—and the quantity of milk marked down on the dairy record. This record should have a column for each cow, and one line for each half day, and each milking, or vice versa, so that not only each cow’s milk can be seen for every milking, but the footing will show the total milking. Unless this plan has _been tried, one cannot realize the comfort and plea- 13 sure of it, and the security it gives. The cream too should be weighed, as it goes into the churn; if coloring is used, it should be measured accurately, or the butter will vary in color; the salt must also be weighed, to be exactly proportionate with the butter. And lastly, the temperature must be measured and regulated accurately, or all the previous work will be spoiled. All this work pays well, and the dairyman who practices these strict methods will succeed. SHOULD DAIRYMEN RAISE OR BUY THEIR COWS? Among the unsettled things in agriculture may be counted the question whether it is better for a dairyman to raise his own cows or to purchase them. There has long been a difference of opin- ion in regard to this matter, and very likely in the future some will continue to decide it in one way, and others in the opposite way, accord- ing to the information they may have concern- ing it. The writer has been in the habit of raising his own cows, and regards it as the surest, as well the cheapest way to supply them under all ordinary circumstances. Under some situations it may be cheaper to purchase. One of the considerations which bear in favor of raising cows is, that those raised on the farm where they are to be used are worth more than those raised off of it, when their natural qualities are equal, because a cow which has arrived at an age to be giving milk will have become so habituated to the place of her nativ- ity that it will take a long time for her to recover from it when she is compelled to change places, as she always will reluctantly. The solici- tude and uneasiness she feels will always reduce her work at the pail till she, at length, becomes so accustomed to her new quarters that she can feel easy and at home in them. The loss endured from this cause will go far toward paying for raising acow at home. A second consideration is, that the purchaser always pays more for a cow than it has cost to raise her. Farm produce, like the produc- tions of manufacturers, is never except in rare cases, sold for just what it has cost to produce it, and farm stock, cows included, are no exception to the rule. Whoever purchases must pay the profit which the producer can command above the cost.of production. By raising the cows he needs, the dairyman will save paying that profit, In the third place, those who raise cows for sale seldom raise as good ones as the dairyman can raise, if they have as good calves to start with, for the reason that they seldom know how, and if they do happen to know they do not feel the interest in rearing them in a way to secure their best develop- ment, as one would who expects to profit by such development, nor are they apt to select as good stock from which to derive the calves they raise as a man would who expected to reap the benefit which might be derived from a good milking ancestry. The ancestors of the calves are not much looked after, especially on the side of the sire, by those who raise cows for sale. Dairymen have advantages for producing milk- ing stock which those not in the business do not have, They have aherd from which to select calves from the best milkers and best feeders. They can also select a male of good parentage, and from the combined influence of parents on both sides they are | almost sure of raising a good cow out of every heifer calf derived from such animals. : It is true that in purchasing, one has a chance to make selections, and it is possible for a good and experienced judge to steer clear of many inferior animal that may be offered him; but do the best he can, he will get more or less stock that will not pay to keep, and must be turned after a seasons trial, It is the general experience of those who buy to recruit their dairies, that they buy two cows to get | one to keep. The loss on a poor cow for one season only would nearly pay for raising a good one from calfhood to milking age. It is true, also, that however careful one may be in selecting calves to raise, he will not be sure of finding a first-class cow in every one he may select, but this will not necessarily cause a loss, though it might cut off profit. A heifer failing to be a satis- factory milker can generally be turned for beef, after her quality has been decided, for as much as it has cost to produce her. In fact, there is but little difference. between raising beef and raising milk. There is so little that both are sometimes raised on the same farm, and the profit from each supposed by the farmer to run about alike after counting the cost and labor involved. But when beef is so raised, better beef-producing animals are raised than one would get in attempting to raise milking stock, yet a three or four-year-old heifer of any sort will sell well for beef if of fair size. | The number of milch cows is falling behind the increase of population, and they are growing com- paratively scarce and high. The price of good cows is above the cost for raising, and it is to be hoped that more of the calves of good cows will be spared from the butcher’s block, to the end that the quality, as well as the number of our cows, may be increased. To the above sound article from the Wational Live Stock Fournal may be added these few words of Col. T. D. Curtis: The better way to keep up and im- prove your dairy herd is by breeding. In exceptional cases you may here and there be able to pick up cows that will really be an addition to your herd. But the slow and sure way is to get the best male you can for your line of dairying—one good indi- vidually and with a good pedigree—and use him in breeding from your best cows. The male is half of the herd in breeding. So you can not afford to have uncertainty on the male side united with uncertainty on the female side. But keep pouring in the pure blood, selecting and rearing the heifers from your best cows, and in a short time you will have high grades as good for all practical purposes as pure- . bl ds, and s metim § : ie 00 n Oo es of 5 ronger constitution and 14 “Un il a SHORT-HorN Cow, Lapy BELL BATES DTH. Property of J. J. Hitt, St. Paul, Minn. ‘uur ‘stodvouury, ‘NMOoug ‘qi ‘EH Jo Ayodorg SHAQ LHOIUG ‘TIng NYOP_{-LYOHS | THE CHANGES WHICH FERMENTATION PRODUCES IN MILK. DR. H. FOL. Milk, if left standing a short time, pecomes a sort of acidulated jelly called curd. In cheese-making this transformation is hastened by bruising; but in both cases the acidity and the peculiar savor of the curdled milk are caused by a microbe, the lactic bac- illus, whose little rods swimming by millions in the turning liquid. Only the caseine, the albuminous portion of milk, which forms the principal ingredi- ent of cheese, coagulates: the lactic bacillus, recently studied by Mr. Hueppe, avoids this, and prefers the sugar of the milk, which it changes into a lactic acid. Without the bacillus the milk would not sour. If milk, when fresh, is carefully poured into sterilized flasks and worked, it may be preserved indefinitely. Repeated warmings have the same effect, but the operation is too delicate to be of practical value. If we touch curdled milk with the point of a pin and then plunge the point into fresh milk, in a few hours this milk will also be curdled. This pin-point carries the lactic bacilli in sufficient quantities to sour any quantity whatever of the milk food. By introducing other microbes, milk will undergo a number of dis- similar transformations, according to the germs which are sown in it. The germs of the butyric bacillus condense the milk without it becoming acidulated: on the contrary, it will have an alkaline reaction with a bitter taste, and an odor resembling that of fresh cheese or whey. By adding a little blue milk, in a few hours the whole becomes blue. The milk neither curdles nor sours, but a drop, examined under the microscope, is seen to swarm with vibrios. This is the cyanogen bacillus, and when sown in glue, in potato, or in soup, it everywhere multiplies and makes the substance blue. At times this bacillus causes an eruption, which is cured with much difficulty. Milk is not rendered unwholesome by it, nor disagreeable in taste, but is blue, which does not increase its mar- ket value.