LIBRARY OF CONGRESS. U. UNITED STATES OF AMERICA. w " • i7% 1 ' f- •. ,i -« r ^ . X • u t " • .< ^ * ?• -^ I :.-.^. •w- ' »*?• i . I'.t. ) DAIRY CALENDAR FOR 1895. A REFERENCE-BOOK FOR DAIRYMEN, £ UTTER AND CHEESE MAKERS. ASSISTANT PROFESSOR OF AGRICtTLTtTRAL CHEMISTRY- UNIVERSITY OF WISCONSIN.!, FIRST EVI^ION. FIRST THOUSAND. NEW YORK : JOHN WILEY & SONS, 53 East Tenth Street, 1895. 1/i? / ip Copyright, 1894, BY F. W. WOLL. ROBERT DRUMMOND, ELECTROTYPER AND PRINTER, NEW YORK. PREFACE. In order to thoroughly master their business, dairy farmers, as well as butter and cheese makers, must pos- sess a good deal of special knowledge as regards the prop- erties and constitution of milk and dairy products, the feed- ing of dairy cows, the composition of feeding-stuffs, etc., besides the mere technical part of their profession. I have in this little volume endeavored to gather in a condensed form the main facts furnishing information on these points, and, to increase the usefulness of the book, have sought the co-operation of well-known specialists who have discussed subjects in their particular line of study in a comprehensive, but concise manner. The secretaries of the various dairy- breed associations were invited to prepare short articles on the origin, characteristics, and peculiar merits of their re- spective breeds, and a majority of them availed themselves of the opportunity to introduce their favorites to the readers of the Calendar; others found it impossible to re- spond to the invitation in the time set. My colleagues, Messrs. Russell, Richter, Decker, and Clark, have discussed topics in their special lines, and Mr. H. B. Gurler, the well- known Illinois dairyman and author of " American Dairy- ing," has explained Modern Butter-making. The value of the book has been greatly increased by tlie articles furnished by these gentlemen, and I desire to tender them my thanks for their kind assistance. My thanks are also due to the many who have furnished me with information embodied in the Directory part of the Calendar. I do not claim completeness for the Directory; iii IV PREFACE. it is only a first effort in the way of binding together to some extent various State institutions and organizations working for the same ends. The tables given have been carefully selected and veri- fied where it was practicable to do so; due credit has been given where the authors were known, or where the tables were taken from other works of reference. The discus- sions and explanations entered upon are intended to be suggestive, rather than exhaustive. No dairvman, butter- or cheese-maker will be likely to master the *^e- retical part of the subject by even a close study of the inforn. .^on given in this book, but having studied his profco^ -.n at a dairy school or an agricultural college, he will be ■ i- tion to derive great benefit from consulting the data pre- sented, and to draw from them many lessons of value to him in his daily work. In the competition and the con- stant struggle for improvement of our times, dairying and the manufacture of dairy products can no longer be ex- pected to yield fair profits for the labor spent, unless the worker brings to his work a well-trained mind and a clear understanding of the principles underlying his profession. Only where this is the case will this small volume be of the greatest assistance. I shall be very glad to be informed of any mistakes which may have crept in, and to receive any suggestions aiming toward the improvement of the Calendar. F. W. WOLL. Wisconsin Experiment Station, Madison, Wis., Dec. 1894. ERRATA. Owing to ihe fact that the author did not proof- read the last fifty pages of the Calendar, a miinber of typographical and other errors are found in this part ; the most important ones are given below : Page 288, line 18 froni below, niillimeters, read milliliters. 308, line 5 from above, G. E. Morroiv, read E. Daven- port. 312, after line 3 from below, add South Dakota, A, H. Wheaton, Brookings, Pres. 313, lines 1-6 from below go on page 314, after line 2i from above. 315, line ri from below, read Mr. H. B. Curler. 316, line II from above, read Prof. H. /. Detmers. 318, line 7 from above, read Prof. T. L. Haecker. 320, lines 7-12 from above, go on p. 319, after line 13 from above. 321, line I from above, xa^A Klein hof-Iapiati ; Memmjn- gen. 321-23. All the institutes given are in the Province of Ontario, Canada. Institutes in various part!? of the United States left out by mistake. See Agricultural Calendar for 1895, by the author. 322, line I from above, read Dufferin. 322, line 19 from above, read Blenheim. 325, line 17 from below, add weekly, after Chicago, Jll. 327, line 5 from above, read Fleischmann. "10 from above, read Eugling. "13 from above, read du. CONTENTS. , ' ^' iiJ PAGE Cale^rifir for 1895.: 1 Eclip^^, ;J,SP^ Morning and Evening Stars; Fixed and Movable Feasts and Festivals 2 Inter^- "rabies 3 Tables of Wages by the Week and the Day 4 Domesiic and Foreign Postage 5 Gestation Calendar 7 Diary for 1895; Blank Pages for Memoranda, Addresses, Bills Re- ceivable, Cash Account for Every Month, etc 9 I. MILK. Yield of Milk and Fat from Cows 169 Guernsey Cattle 170 Holstein-Friesian Cattle 173 Brown-Swiss Cattle 176 Red Polled Cattle 177 Dutch Belted Cattle 182 English Standards for Annual Yield of Milk of the Various Breeds. . . 184 Average Percentage Composition of Milk from Different Breeds 185 Results of English Milking Trials 185 Average Yields and Composition of Milk of Different Breeds 186 World's Columbian Exposition, 1893 : Results of Breed Tests 186 Results of Breed Tests conducted by American AgriculturalExperi- ment Stations 187 Average Yields of Milk and Fat by Premium Cows at State Fairs, 1894 188 Highest Record for Yield of Fat from any Single Cow during Twenty-four Hours 188 Methods of judging the Value of Dairy Cows 189 Percentage Composition of Various Kinds of Milk 190 Composition of Morning and Evening Milk 190 Composition of Different Parts of the Same Milkings 190 Analyses of American Milk and Dairy Products 191 Composition of Cows' Milk 191 Calculation of Components of Cows' Milk 191 Table showing Relation of Fat to Casein and other Solids, 192 V VI COKTENTS. PAGE Fertilizing Ingredients in Dairy Products 192 Composition of Colostrum : 193 Composition of Ash of Cows' Milk and Colostrum. 193 Milk-testing 193 Table for converting Quevenne Lactometer Degrees to Board of Health Lactometer Degrees 196 Correction Table for Specific Gravity of Milk 197 Calculation of Total Solids of Milk 199 Table showing Per Cent of Solids not Fat 200 Milk Standards 203 Adulteration of Milk 203 Tainted Milk 205 II. CREAM, Percentage Composition of Cream 206 Percentage Composition of Dairy Products 206 Yield of Cream from Milk 207 List of Hand and Power Cream-separators 208 Formula for finding the Fat Content of Cream 209 m. BUTTER. Butter-making 210 Mann's Test for ascertaining the Acidity of Cream 212 Farrington's Alkaline Tablets 213 Percentage Composition of Butter 214 Average Chemical Composition of Sweet-cream and Sour-cream Butter ... 214 Percentage Composition of European Samples of Butter 214 Yield of Butter from Milk of Different Richness 215 Formula for finding Yield of Butter 215 Pounds of Milk required to make One Pound of Butter 216 Number of Pounds of Milk required for making One Pound of Butter 217 Distribution of Milk Ingredients in Butter-making 217 Loss of Butter caused by Inefficient Skimming 217 Score for judging Butter 218 English Scale of Points for judging Butter 219 IV. CHEESE. How American Cheese is made 220 Distribution of Ingredients in Cheese-making 222 Varieties and Analyses of Cheese 223 Percentage Composition of Cheese 223 Formula for finding Yield of Cheddar Cheese 224 Yield of Different Kinds of Cheese from One Hundred Pounds of Milk 224 Synopsis of Manufacture of Principal Varieties of Cheese 225 CONTENTS. Vn PAGE Determination of Humidity in Cheese-curing Rooms 226 Table sliowing the Relative Humidity in the Air of Curing-rooms 22? Score for judging Cheese 229 English Scale of Points for judging Cheese 229 Whey to be allowed at Cheese Factories for Quantities of Milk from 30 to 360 Pounds 230 Score in judging Proficiency of Butter and Cheese Makers. 231 Payment of Milk at Creameries and Cheese Factories 231 Method of Payment for Milk at Cheese and Butter Factories 232 Price of Milk per Hundred Pounds 234 Directions for making Dividends in Creameries and Cheese-factories. 236 On the Preservation of Milk and Cream by Heat 238 Pasteurization of Skim-milk 240 Ordinary Diseases of Dairy Cows 240 Suggestions to Patrons of Cheese Factories and Creameries 244 By-laws and Rules for Co-operative Creamery Associations 247 By-laws and Rules for Co-operative Cheese Factories 250 Rules for Patrons and Instructions to Cream or Milk Gatherers 252 Massachusetts Law for the Eradication of Tuberculosis in Cattle 254 Massachusetts State Board of Health , 255 Rules for Disinfection of Stables 256 V. FEEDING STUFFS. Composition of Feeding Stuffs , 258 Average Composition of American Feeding Stuffs 260 Average Digestion Coefficients of American Feeding Stuffs 263 Feeding Standards 266 Rations for Dairy Cows 267 Calculation of Components of Feed Rations 267 Rations for Dairy Cows 269 Valuation of Feeding Stuffs 271 Manurial Value of Farm Products 271 Amount, Composition, and Value of Manure produced by Different Kinds of Farm Animals 272 Percentage Composition of Commercial Fertilizing Materials 273 Trade Values of Fertilizing Ingredients in Raw Materials and Chem- icals, 1894 276 Cylindrical Silos 277 Area of Feeding Surface and Inside Diameter of Cylindrical Silo 277 Percentages of Nutrients, Water, and Refuse in Food Materials 278 Amounts of Nutrients furnished for Twenty-five Cents in Food Ma- terials 280 Steam-boiler and Engine Management 282 VI. GENERAL TABLES. Weights and Measures 286 Conversion of U. S. Weights and Measures to Metric, and vice versa 288 Vlll CONTENTS. PAGE Table for converting Quarts of Milk into Pounds 289 Table for converting Pounds of Milk into Quarts 289 Kilograms converted into Pounds Avoirdupois 290 Pounds converted into Kilogi'ams . 290 Inches reduced to Decimals of a Foot 290 Ounces reduced to Decimals of a Pound 290 Legal Weights of Grain, Seeds, etc 291 Comparisons of Fahrenheit, Centigrade (Celsius), and R6aumur Thermometer Scales 292 Specific Gravity of Various Substances 295 Values of Foreign Coins 297 Fluctuating Currencies , 298 Proportions of the Various Parts of Cattle, Sheep, and Swine 299 VII. STATISTICS. Cheese, Butter, and Condensed-milk Factory Product in the United States 302 Cheese, Butter, and Condensed-milk Factories, according to States.. 302 Dairy Products produced on Farms, according to the Eleventh Census 303 Estimated Number and Value of Milch-cows on Farms 304 Number and Value of Farm Animals in the United States 305 Domestic Exports of Butter and Cheese 305 Average Annual Consumption of Dairy Products per Capita 305 VIII. DIRECTORY. Directory of Official Agricultural Institutions 306 Facts about the Agricultural Experiment Stations in the United States 311 Secretaries of State Dairymen's Associations 312 . State Dairy and Food Commissioners and Milk Inspectors 313 State Veterinai'ians and Live-stock Commissioners 314 Announcements of Courses in Dairying at American State Dairying Schools 314 Farmers' Institutes, 1895. 321 Secretaries of Cattle-breeders' Associations , 323 Secretaries of Swine-breeders' Associations 324 Dairj^ Papers 325 More Important Works on Dairying 326 CALENDAR FOR 1895. > > 4; >< < >• <: Q a; > •< Q >< > < Q > >• < > < >• < Q in >• < ■ Q > > < Q < Q Z < fii n Z m < a 2 D C/3 z a T Q 2 D I 3 Q S ^1 f- < u z z D H Q III 4 < CO 6 Tan .... July.... T 2 3 J •*" 6 7 8 9 10 II 12 7 8 9 10 II 12 13 13 14 15 16 17 18 19 14 15 16 17 18 19 20 20 21 22 23 24 25 26 21 22 23 24 25 26 27 27 28 29 30 31 28 29 30 31 Feb .. , , I 2 Aug. . . . , , . . . , I 2 3 3 4 5 6 7 8 9 4 5 b 7 8 9 10 lO II 12 13 14 15 16 II 12 13 14 15 lb 17 17 18 19 20 21 22 23 18 19 20 21 22 23 24 24 25 26 27 28 25 26 27 28 29 30 31 March . . . • ^ ^ .. I 2 Sept.... , , , , , , , , . . . , . . 3 4 5 6 7 8 9 I 2 3 4 5 b 7 lO II 12 13 14 15 16 8 9 10 II 12 13 14 17 18 IQ 20 21 22 23 15 16 17 18 1920 21 24 25 26 27 28 29 30 22 23 24 25 20 27 28 31 V 29 30 April , , I 2 3 4 5 6 Oct . . . . I 2 3 4 5 7 8 Q 10 II 12 13 6 7 8 9 10 II 12 14 15 16 17 18 19 20 13 14 15 16 17 18 19 21 22 23 24 25 26 27 20 21 22 23 24 25 2b 28 29 30 27 28 29 30 31 . . May .... T ? 3 10 A Nov. . . . T 2 5 6 7 8 9 II 3 4 5 6 7 8 9 12 13 14 15 16 17 18 10 II 12 13 14 15 lb 19 20 21 22 2324 25 17 18 19 20 21 22 23 26 27 28 29 30 31 24 25 26 27 28 29 30 June .. .. .. I Dec , , , , , . , , . . . . ' ' 2 3 4 5 6 7 8 I 2 3 4 5 b 7 9 10 II 12 13 14 15 8 9 10 II 12 13 14 16 17 18 iq 20 21 22 15 16 17 18 19 2021 1 2324 25 26 2728 29 22 23 24 25 26 27 28 30.. • • • • • • • • 29 30 31 • • • • • ' * * 3 ECLIPSES, 1895. ECLIPSES, 1895. Five Eclipses occur this year, two of the Moon and three of the Sun, as follows : I. A Total Eclipse of the Moon, March lo, visible in North and South America, Europe and Western Asia. II. A Partial Eclipse of the Sun, March 26, invisible in the United States ; visible in Western Europe, England and Western Spain, Portugal and France ; also in the north- eastern provinces of British America. III. A Partial Eclipse of the Sun, Aug. 20, invisible in America ; visible in Northwestern Asia and Europe east of St. Petersburg. IV. A Total Eclipse of the Moon, Sept. 3 and 4, visible in North and South America, Western Europe and Africa. V. A Partial Eclipse of the Sun, Sept. 18, visible in North- ern Australia, New Zealand and the Pacific Ocean. MORNING AND EVENING STARS. Venus, morn., after September 19 ; ev., until September 18. Mars, morn., after October 11 ; ev., until October 11. Jupiter, morn., from July 10 to October 12 ; ev., until July 10 and after October 12. Saturn, morn., until February 5 and after November 2; ev., from February 5 to November 2. FIXED AND MOVABLE FEASTS OR FESTIVALS. Septuagesima Sun. . .Feb. 10 Sexagesima " . . . " 17 Quinquagesima Sun. . " 24 Shrove Tuesday " 26 Ash Wednesday " 27 Quadragesima Sun. . .Mar. 3 St. Patrick's Day. ..." 17 Mid-Lent Sunday. ..." 24 Palm Sunday Apr. 7 Good Friday " 12 Easter Sunday Apr. 14 Low Sunday " 21 Rogation Sunday. . . .May 19 Ascension Day " 23 Whit-Sunday (Pent.). .June 2 Trinity " " 9 Corpus Christi " 13 Michaelmas Sept. 29 Advent Sunday Dec. i Christmas Day " 25 INTEREST TABLES. INTEREST TABLES. 4% $1 $2 o 1.3 $4 $5 $6 $7 $8 $9 $10 $100 $rooo 4 DAY. O o o o o 5 45 8 " o o o o o o I I 9 89 12 " o o o o o I 1 1 I 2 13 1-34 i6 " o o o o I I I 2 2 2 18 1.78 20 " o o o I I 2 2 2 X 2 22 2.22 ^'^ 11 o o I I 2 2 2 2 3 3 27 2.67 28 " o o I I 2 2 2 3 3 3 31 3" I MO. . o o I 2 2 2 3 3 3 3 33 3 -.34 2 " o 2 2 .3 4 4 5 6 6 7 67 6.67 3 !! I 2 3 4 5 b 7 8 9 10 1. 00 10.00 6 " 2 4 6 8 lO 12 14 16 18 20 2.00 20.00 'l YR... 4 8 12 i6 20 24 28 32 36 40 4.CX5 40.00 5% $1 $2 $3 $4 $5 $6 $7 $8 $9 $10 $100 6 $1000 4 DAY. 56 8 " I I I I II I. II 12 " 1 I I 2 2 2 17 1.67 16 " I I 2 2 2 2 2 22 2.22 20 " I I 2 2 2 2 3 3 27 2.74 24 " I 2 2 2 3 3 3 3 33 3-34 28 " I I 2 2 3 3 3 4 4 3« 3»4 I MO. . 1 2 2 2 3 3 4 4 4 42 4.17 2 " I 2 3 4 4 5 6 7 8 9 «3 8.34 3 " 2 3 4 5 6 7 9 10 II 13 1.25 12.50 6 " 3 5 8 TO 13 15 18 20 23 25 2.50 25.00 I YR . . 5 10 15 20 • 25 30 35 40 45 50 5.00 50.00 e% $1 $2 $3 $4 $5 $6 $7 $8 $9 $10 $100 $1000 4 DAY. I I I 7 67 8 " I I I 1 I I I 13 1-33 12 " I I I I I 2 2 2 20 2.00 16 " I I I I 2 2 2 2 3 27 2.67 20 " I I I 2 2 2 2 3 3 3 33 3-33 24 ' I I I 2 2 2 3 3 4 4 40 4.00 I MO. . I I 2 2 3 3 4 4 5 5 50 5.00 2 " I 2 3 4 5 6 7 8 9 10 1. 00 10.00 3 " 2 3 5 6 8 9 II 12 14 15 1.50 15.00 6 " 3 6 9 12 15 18 21 24 27 30 3.00 ^0.00 I YR. . . 6 12 18 24 30 36 42 48 54 60 6.00 60.00 7% $1 $2 $3 $4 $5 $6 $7 $8 $9 $10 $100 $1000 4 DAY. 8 77 8 " I I I 1 15 1-55 12 " I I I I 2 2 23 2.31 16 " I 1 I 2 2 2 3 31 3.10 20 " I I I 2 2 3 3 4 38 3-84 24 " I I 2 2 3 3 4 5 46 4.62 I MO. . 1 2 2 3 3 4 4 5 6 58 5.83 2 " 1 2 3 5 6 7 8 9 10 12 1. 17 11.67 3 '' 2 3 5 7 9 10 12 14 16 18 1-75 17-50 6 " 4 7 II M 18 21 25 28 32 35 3-50 35.00 I YR. .. 7 14 21 28 35 42 49 5f 63 70 7.00 70.00 4 TABLES OF WAGES BY THE WEEK AKD THE DAY. TABLE OF WAGES BY THE WEEK. (Computed on a basis of ten hours' labor per day.) I 2 5 8 9 I 2 3 4 5 6 Hr. Hrs. Hrs. Hrs. Hrs. Day. •5° Days. Days. Days. Days. Days. $3 .o^; .10 ■ 25 .40 •45 1. 00 1-50 2.00 2.50 3.00 4 .o6f • n^ .33* •533 .60 .661 1-333 2.00 2-66§j 3.334 4.00 S .o8i .162 .4^'i • 66§ •75 •83i i.66§ 2.50 3-333 4-i6§ 5.00 6 .lO .20 • 50 .80 .90 1. 00 2.00 3.00 4.00 5.00 6.00 7 .11^ ■ 23^ .S8* •93s 1^05 i^i6§ 2-333 3-5° 4-661 5-834 7.00 8 •M^ .26I .661 i.o6§ 1.20 I -331 2.66§ 4.00 5-334 6.662 8.00 q • IS •30 •75 1 .20 1-35 1.50 3.00 4-50 6.00 7.50 9.00 lO .16^ .33^ .83A I -333 1.50 i.66§ 3-333 c;.oo 6 66| 8.33^ 7-33t 9-i6§ 10.00 ii .18* • 36S •9i§ I ■465 i^6s I •834 3 -661 5-5° 11.00 l2 .20 .40 1. 00 1.60 1.80 2.00 4.00 6.00 8.00 1 10.00 12.00 13 .2lf •43^ i.o8i I •733 1-95 2.lb§ 4-333 6.50 8.662 10.83^ 13.00 14 •23* ■46§ i.i6§ i.86§ 2.10 2^333 4.665 7.00 9-334 i'-66§ 14.00 IS .2t? •50 1.25 2.00 2.25 2.50 5 00 7-50 10.00 12.50 15.00 i6 .262 .S3^ 1-33^ 2.I33 2.40 2.66§ 5-333 8.00 ID. 662 13.33I 16.00 17 .28^ ■56-i i.4i§ 2.265 2^55 2 .834 5-662 8.50 II .33J 14.165 17.00 iH • 1° .60 1.50 2.40 2.70 3.00 6.00 9.00 12.00 15.00 18.00 iq •3^^ .6:t^ I.S8* 2-535 2.85 3-161 6.334 9-50 12. 66§ 15.834 19.00 20 •33n •66§ 1.662 2.66§ 3.00 3-33i 6.66§ lO.OO 13. 33§ 16.662 20.00 24 .40 .80 2.00 3.20 3.00 4.00 8.00 12.00 16.00 20.00 1 24.00 TABLE OF WAGES BY THE DAY. (Computed on a basis of ten hours' labor per day.) 25c- 37*c. 50c. 62^0. 75c. 87ic. •04I $r.oo $1.12* $1.25 i hour.. .oii • oil .02^ •03^ .03f -05 • 051- .o6i- 1 " .024^ -03f -05 .06 J .07i .o8f .•10 .11} .12* 2 " •05 ■07^ .10 -12* •15 • 17* .20 .22* •25 5 " .12^ .i8| -25 •3ii •37i -43l -50 .56i .62* 8 '' .20 -30 .40 ■50 .60 .70 .80 .90 $1.00 9 " .22f -33f •45 .5(4 • 67* -78f * -9° 1. 01^ T.12* I day... •25 .37i * -5° .62i ^ -75 . -^7* $1.00 1.12* 1.25 2 days.. •50 * -75 $1.00 fl.25 $1.50 |i-75 2 00 2.25 2.50 3 " -75 $1 . 12^ 1.50 I.87I 2.25 2. 62 J 3.00 3-37* 3-75 4 " $1.00 1.50 2.00 2.50 3 00 3-50 4.00 4 50 5.00 5 " 1.25 1.87* 2.50 3.12* 3-75 4-37* 5.00 5.62* 6.25 6 " 1.50 2.25 3.00 3-75 4-50 5-25 6.00 6.75 7.50 $1.37* $1.50 $1.62*^ $1.75 $i^87* $2.00 .10 $2.12* I2.25 $2.37* * hour.. .o6| •07* .08^ .o8| .091 .104 .11} • III I " -T3f -15 .i6i .17* .i8f .20 .2li .22* .23f 2 " -^/* -30 • 32* •35 .37* .40 •42* * •'•5 -47* 5 " .68f -75 . -^^^ • 87* . -"^^^ $I.OO $1.06 J- $1.12* $i.i8| 8 " $1.10 $1.20 fi.30 $1.40 $1.50 1.60 1.70 1.80 1.90 9 " 1.23I 1-35 1.461 1.57* 1.68I 1.80 1.9x1- 2.02* 2.13I I day... 1-37* 1-50 1.62* 1.7s 1.87* 2.00 2.12^ 2.25 2.37* 2 days.. 2-75 3.00 3-25 3-50 3-75 4.00 4-25 4-50 4-75 3 " 4.12* 4-50 4.87* 5-25 5.62I 6.00 6.37* 6-75 7.12* 4 " 5-50 6.00 6.50 7.00 7-50 8.00 8.50 9.00 9-50 5 " 6.87* 7-50 8. 12* 8.75 9-37* 10.00 TO. 62* 11.25 11.87* 6 ." 8.25 9.00 9^75 10.50 11.25 12.00 12.75 13-50 14.25 DOMESTIC POSTAGE. DOMESTIC POSTAGE. First Class. — Letters and all written matter, whether sealed or unsealed, and all other matter sealed, nailed, sewed, tied, or fastened in any manner, so that it cannot be easily examined, two cents per ounce or fraction thereof. A " Spe- cial Delivery " ten-cent stamp when attached to a letter, in addition to the lawful postage, shall entitle the letter to im- mediate delivery at or within one mile of any post-office. Postal cards, one cent each; with paid reply, two cents each. Second Class. — All regular newspapers, magazines and other periodicals issued at intervals not exceeding three months; the postage is one cent for each four ounces, payable by postage stamps. Third Class. — Embraces printed books, pamphlets, cir- culars, engravings, lithographs, proof-sheets and manu- script accompanying the same, and all matter of the same general character, and not having the character of personal correspondence. Circulars produced by hektograph or sim- ilar process, or by electric pen, are rated as third class. The limit of weight for mail matter of the third class is four pounds, except in the case of single books exceeding that weight. The rate of postage on mail matter of the third class is one cent for each two ounces or fraction thereof. Fourth Class. — 'All mailable matter not included in the three preceding classes, which is so prepared for mailing as to be easily taken from the wrapper and examined. Rate. one cent per ounce or fraction thereof, except seeds, roots, cuttings, bulbs, plants, and scions, wjiich are one cent per two ounces. Limit of weight, 4 lbs. Full prepayment com- pulsory. Liquids and other like injurious matter not admit- ted except under conditions which may be learned at any post-office. Registry fee, eight cents, which, with the postage, must be fully prepaid. The name and address of sender must be given on the outside of the envelope or wrapper. Postal Note and Money Order Fees. — Postal notes, 3c. each, in denominations of $4.99 and less, payable to bearer. Such notes are invalid upon the expiration of three months from the last day of the month of issue, but the holder can after that time get it renewed at the Department at Wash- ington, upon payment of a fee of three cents. For Money Or- ders in denominations of §100 or less, the following fees are charged: Orders not exceeding $5, 5c.; over $5 to $10, 8c. ; $10 to $15, loc; $15 to $30, 15c.; I30 to $40, 20c.; $40 to $50, 25c. ; $50 to $60, 30C. ; |6o to I70, 35c. ; $70 to $80, 40c. ; $80 to $100, 45c. FOREIGN POSTAGE. FOREIGN POSTAGE. To all parts of the Universal Postal Union (embracing nearly every civilized country): On Letters, five cents for each half ounce or fraction there- of; prepayment optional. Double rates are collected on delivery of unpaid or short-paid letters. On newspapers, books, pamphlets, photographs, sheet music, maps, engravings, and similar printed matter, one cent for each two ounces or fraction thereof. To Canada (including Nova Scotia, New Brunswick, Manitoba, and Prince Edward Island): Letters, two cents for each ounce or fraction thereof; Books, Circulars, and similar printed matter, one cent for each two ounces or fraction there- of; Second Class Matter, same as in the United States; Samples and Merchandise, one ce^it per ounce. Packages must not exceed 4 lbs. 6 oz. in weight; prepayment compul- sory. To Mexico: Letters, Postal Cards, and printed matter, same rates as in the United States. Samples, one cent per ounce; Merchandise other than Samples can only be sent by Parcel Post. international or foreign money-order fees. On Algeria, Belgium, British India, Cape Colony, Constan- tinople, Denmark, Dominion of Canada, Egypt, England, France, German Empire, Hong Kong, Ireland, Italy, Ja- maica, Japan, Newfoundland, New South Wales, New Zealand, Portugal, Sandwich Islands, Scotland, Shanghai, Sweden, Switzerland, Tasmania, Victoria. For Orders of $10, or less, loc. I Over $50, not exceeding $60, 6oc. Over $10, not exceeding $20, 20c. | Over f6o, not exceeding $70, 70c. Over $20, not exceeding $30, 30c. j Over $70, not exceeding $80, 80c. Over $30, not exceeding $40, 40c. | Over $80, not exceeding $90, 90c. Over $40, not exceeding $50, 50c. | Over $90, not exceeding $100, $1. Orders can also be obtained on Austria and the East Indies by remittance through the Postal Department of Switzer- land, subject to the rates of the Swiss Department to those countries. Also on Norway and the Netherlands, through the Postal Department of the German Empire, subject to the rates of the German Department to those countries. GESTATION CALENDAE. GESTATION CAliENDAR. (Wolff.) Average Gestation Period. Mares, 481^ weeks (340 days, extremes 307 and 412 days). Cows, 4o]4 " (284 '' " 240 " 311 *' ). Ewes, 22 " (152 " " 146 " 157 " ). Sows, 16 " (116 " " 112 " 120 " ). Date of Mares, Cows, Ewes, Sows, Serving. 340 Days. 284 Days. 152 Days. 116 Days. I Jan. 6 Dec. II Oct. I June. 26 April. 6 " II " 16 " 6 " II " 16 " 21 " II " I May. 16 " 21 " 26 " 16 " 6 " 21 " 26 " 31 *' 21 " II " 26 " 31 " 26 " 16 " 31 " 5 Nov. 21 " 5 Jan. ID " I July. 26 " sFeb. 10 " 15 " 6 " 31 " 10 " 15 " 20 " II " 15 " 20 " 25 " 16 " 5 June. 20 " 25 " 30 " 21 " ID " 25 " 30 " 26 " 15 " 5 Dec. 31 " 20 " 2 March. 4 Feb. 10 " 25 " 7 " 9 :: '5 :: 5 Aug. 30 " 12 " 14 " 20 " 10 " '7 :: ^9 :: 25 " ^5 :: 6 July. 22 24 " 30 " 20 " II " 27 " 25 " 16 " I March. 4 Jan. 30 " 22 " I April. 6 " 9 " 26 " 6 " II " 14 " 4 Sept. 31 " II " 16 " 16 " 21 " '9 \\ 24 4 " 5 Aug. 21 " 26 " 29 " 19 " 10 " 26 " 31 " 3 Feb. 24 " 29 " 15 " 19 " I May. 5 April. 8 " It 25 " 6 " 10 " 13 4 Oct. 30 " II " 16 " 21 " 26 " (4 15 " 20 " 25 " 30 " 18 " 23 " 28 " 5 March. 5 :: 14 ^4 4 Sept. 19 31 5 May. 10 " 29 " 24 " Ki n (( 5 June. 10 20 " 25 " 15 20 3 Nov. 29 10 " 15 " ^5 :; 30 8 " 13 " 18 " 23 " 4 Oct. 8 " 20 25 " 30 " 4 April. 14 " 18 " 30 " 4 June. 9 " 28 " 23 " GESTATION CALENDAR. GESTATION CAJLE^DAH.— {Continued. ) Date of i Mares. COVFS, Ewes, Sows, Serving-. 340 Days. 284 Days. 152 Days. 116 Days. 5 July. 9 June. 14 April. 3 Dec. 28 Oct. lO " T4 " 19 " 8 " 15 " 19 " 24 " 13 " 3 Nov. 20 '' ^'^ u 29 " t8 " 8 " 25 " 29 " 23 " 14 " 30 " 4 May, 28 " 18 " 4 July. 9 " 22 " 4 Aug. 9 ;; ^4 : 2 Jan. 28 " 9 " 14 " IQ " 7 " 14 '; 19 " "^ r. 12 " 3 Dec. ^9 ""^ .'! 29 " ^7 :: 8 " ^4 29 " 22 " '3 !! 29 " 3 June. 27 " 18 " 3 Aug. 8 " 23 " 3 Sept. 8 " 13 " I Feb. 27 " 8 " 13 " 18 " 6 " 13 " 18 " 23 " II " I Jan. 18 " 23 " 28 " 16 " 6 " 23 " 28 " 21 " II " 28 " 3 July. 26 " 16 " 2 Sept. 8 " 21 " 3 Oct. 7 13 " 3 March. 26 " 8 " 12 " 18 " 7 '' 31 " 13 " 18 " 17 '; 22 ' 23 '' 28 " 13 " 18 " 5 Feb. 11 " 23 a8 " 27 2 Aug. ^3 28 " 16 " 2 Oct. 7 " 21 " 2 Nov. 7 ;; 12 " 2 April. 26 " .1 :: 12 " ^7 :: 17 " 22 " 7 " 12 " 2 March. 17 " 22 4( 27 " ^7 :: 12' •' 22 " 27 I Sept. 22 27 " 17 " 27 T Nov. 6 '• 22 " 2 Dec. 7 " 6 " 11 " 16 " 11 " 16 " 21 " 2 May. 7 " 12 " 28 " 2 April. 12 " 21 " 26 " 17 " 7 11 '7 !! 26 " 22 " 12 " 22 " 27 " 1 Dec. I Oct. 6 " 27 " 17 " 22 " 31 " 5 " II " I June. 27 " CALENDAR FOR 1895. 9 I. Tuesday, January i, 1895. 365 Wednesday, January 2. 364 Thursday, January 3. ^63 10 CALEKDAR. FOE 1895. 4. Friday, January 4, 1895. 362 Saturday, January 5. 361 Sunday, January 6. 360 CALENDAR FOR 1895. 11 Monday, January 7, 1895. 359 8. Tuesday, January 8, 358 Wednesday, January 9. 357 12 CALENDAU FOR 1895. lo. Thursday, January lo, 1895. II. Friday, January 11. 355 12, Saturday, January 12. 354 CALENDAR FOR 1895. 13 Sunday, January 13, 1895. 353 Monday, January 14. 352 Tuesday, January 15, 351 14 CALEKDAR FOR 1895. i6 Wednesday, January i6, 1895. 350 17 Thursday, January 17. 349 18 Friday, January 18. 348 CALENDAR FOR 1895. 15 19 Saturday, January 19, 1895, 347 20 Sunday, January 20. 346 21 Monday, January 21. 345 16 CALENDAR FOR 1895. 22 Tuesday, January 22, 1895. 344 23 Wednesday, January 23. 343 24 Thursday, January 24. 342 CALENDAR FOR 1895. 17 25. Friday, January 25, 1895. 341 26. Saturday, January 26. 340 27. Sunday, January 27. 339 18 CALENDAR FOR 1895. 28. Monday, January 28, 1895. 338 29. Tuesday, January 29. 337 3O0 Wednesday, January 30. 336 CALENDAR FOR 1895. 19 31. Thursday, January 31, 1895. 335 32. Friday, February i. 334 33' 5aturday, February 2. 333 20 CALENDAR FOR 1895. 34. Sunday, February 3, 1895. 332 35- Monday, February 4. 331 S6, Tuesday, February 5. 330 CALENDAR FOR 1895. 21 37. Wednesday, February 6, 1895. 329 380 Thursday, February 7. 328 30» Friday, February 8. 327 22 CALENDAR FOR 1895. 40. Saturday, February 9, 1895, 326 4i» Sunday, February lo. 325 42. Monday, February 11. 324 CALENDAR FOR 1895. 23 43. Tuesday, February 12, 1895. 323 44. Wednesday, February 13. 322 45. Thursday, February 14, 321 24 CALENDAR FOR 1895. 46. Friday, February 15, 1895. 320 47. Saturday, February 16. 319 48, Sunday, February 17. 318 CALENDAR FOR 1895. 35 49. Monday, February i8, 1895, 317 50. Tuesday, February 19. 316 51. Wednesday, February 20. 315 26 CALENDAR FOR 1895. 52. Thursday, February 21, 1895. 314 53. Friday, February 22. 54. Saturday, February 23. 312 CALENDAR FOR 1895. 27 Sunday, February 24, 1895. 311 Monday, February 25. 310 Tuesday, February 26. 309 28 CALENDAR FOR 1895. 58. Wednesday, February 27, 1895. 308 59. Thursday, February 2S. 60. Friday, March i. CALENDAR FOR 1895. 29 Saturday, March 2, 1895. 305 Sunday, March 3. 304 Monday, March 4. 303 30 CALENDAR FOR 1895. 64. Tuesday, March 5, 1895. 65. Wednesday, March 6. 301 660 Thursday, March 7. 300 CALENDAR FOR 1895. 31 Friday, March 6, 1895. 299 Saturday, March 9. 3S>8 Sunday, March 10, 297 32 CALENDAR FOR 1895. 70. Monday, March ii, 1895. 71. Tuesday, March 12. 72. Wednesday, March 13. CALENDAR FOR 1895. 33 73. Thursday, March 14, 1895. 293 74. Friday, March 15. 292 75. Saturday, March 16. 291 34 CALENDAR FOR 1895. 76 Sunday, March 17, 1895. ^SK> 77. Monday, March 18. 289 78. Tuesday, March 19. 388 CALENDAR FOR 1895. 35 79. Wednesday, March 20, 1895. 287 80. Thursday, March 21. 286 81, Friday, March 22. 285 36 CALENDAK -FOR 1895. 82. Saturday, March 23, 1895. 284 83. Sunday, March 24. 283 84. Monday, March 25. 282 CALENDAR FOR 1895. 37 85. Tuesday, March 26, 1895. 281 86. Wednesday, March 27. 280 87. Thursday, March 28, 279 38 CALENDAR FOR 1895. 88. Friday, March 29, 1895. 278 89. Saturday, March 30. 277 90. Sunday, March 31, 276 CALENDAR FOR 1895. 39 91. Monday, April i, 1895, 275 92. Tuesday, April 2. 274 93» Wednesday, April 3. 273 40 CALENDAR FOR 1895. 94. Thursday, April 4, 1895. 272 95. Friday, April 5. 371 96. Saturday, April 6. 270 CALENDAR FOR 1895. 41 Sunday, April 7, 1895. 269 Monday, April 8. 268 Tuesday, April 9, 267 43 CALEKDAR FOR 1895. loo. Wednesday, April lo, ^895. 266 loi. Thursday, April 11. 265 102. Friday, April 12. 264 CALENDAR FOR 1895. 43 103. Saturday, April 13, 1895, 263 104. Sunday, April 14. 262 105. Monday, April 15. 261 44 CALENDAR FOR 1895. io6. Tuesday, April i6, 1895. 107. Wednesday, April 17. io8. Thursday, April 18. CALENDAR FOR 1895. 45 Friday, April 19, 1895. 257 Saturday, April 20. 256 Sunday, April 21, 255 46 CALENDAR FOR 1895. 112s. Monday, April 22, 1895. 113. Tuesday, April 23. 114, Wednesday, April 24. CALENDAR FOR 1895. 47 Thursday, April 25, 1895, 251 Friday, April 26. 250 Saturday, April 27. ' 249 48 CALEN^DAR FOR 1895. ii8. Sunday, April 28, 1895. 248 119* Monday, April 29* 247 I20. Tuesday, April 30, 246 . CALENDAR FOR 1895. 49 121. Wednesday, May i, 1895. 245 Thursday, May 2. 244 Friday, May 3, 243 50 CALENDAR FOB 1895. 124. Saturday, May 4, 1895, 242 125. Sunday, May 5. 241 126. Monday, May 6, 240 CALENDAR FOR 1895. 51 127. Tuesday, May 7, 1895, 239 Wednesday, May 8. 238 Thursday. May 9. 237 53 CALENDAR FOK 1895. 130. Friday, May lo, 1895. 131. Saturday, May 11. 132. Sunday, May 12. CALENDAR FOR 1895. 53 133* Monday, May 13, 1895. 233 134. Tuesday, May 14. 232 i35« Wednesday, May 15. 231 54 CALENDAR FOE 1895. 136. Thursday, May i6, 1895. 230 137. Friday, May 17. 229 138. Saturday, May 18. 228 CALENDAR POR 1895. 55 Sunday, May 19, 1895, 227 Monday, May 20. 226 Tuesday, May 21. 225 56 CALENDAR FOR 1895. 142. Wednesday, May 22, 1895. 143. Thursday, May 23. 144. Friday, May 24. CALENDAR FOR 1895. 57 145. Saturday, May 25, 1895. 221 146. Sunday, May 26. 220 147. Monday, May 27. 219 58 CALEiiDAR FOB 1895. 148. Tuesday, May 28, 1895. 318 149. Wednesday, May 29. 217 150. Thursday, May 30. 216 CALENDAR FOR 1895. 59 151. Friday, May 31, 1895, 215 152. Saturday, June i. 214 153. Sunday, June 2. 213 60 CALENDAR FOR 1895. 154. Monday, June 3, 1895. 312 155, Tuesday, June 4. 211 156. Wednesday, June 5. 210 CALENDAR FOR 1895. 61 157. Thursday, June 6, 1895. 209 158. Friday, June 7. 208 159. Saturday, June 8, 207 63 CALElfDAR FOR 1895. i6o. Sunday, June 9, 1895. 206 161. Monday, June 10. 205 162. Tuesday, June 11. 204 CALENDAR FOR 1895. 63 163. Wednesday, June 12, 1895. 203 164. Thursday, June 13. 202 165. Friday, June 14. 201 64 CALENDAR FOR 1895. i66, Saturday, June 15, 1895. 200 167. Sunday, June 16. 199 i68. Monday, June 17. 198 CALENDAR FOR 1895. 65 169. Tuesday, June i8, 1895. 197 170. Wednesday, June 19. 196 171. Thursday, June 20, 195 66 CALEKDAR FOR 1895. 173, Friday, June 21, 1895. 194 173. Saturday, June 12, 193 Sunday, June 23. 192 CALENDAR FOR 1895. 67 175. Monday, June 24, 1895, 191 176. Tuesday, June 25. i^ Wednesday, June 26, 189 68 CALEKDAR FOR 1895. 178. Thursday, June 27, 1895. 179. Friday, June 28. 187 180. Saturday, June 29. 186 CALENDAR FOR 1895. 69 i8i, Sunday, June 30, 1895. 185 182. Monday, July 1. 184 183. Tuesday, July 2, 183 70 CALENDAR FOR 1895. 184. Wednesday, July 3, 1895. 185. Thursday, July 4. |8i i86. Friday, July 5. |gp CALENDAR FOR 1895. 71 187. Saturday, July 6, 1895, 179 i88. Sunday, July 7. 178 189. Monday, July 8. 177 72 CALEI^DAR FOR 1895. ipo, Tuesday, July 9, 1895. '7<^ 191. Wednesday, July 10. 175 192. Thursday, July ii. 174 CALENDAR FOR 1895. 73 193. Friday, July 12, 1895. 173 194. Saturday, July 13. 173 195. Sunday, July 14, 171 74 CALEKDAK FOR 1895. 196. Monday, July 15, 1895. 170 197. Tuesday, July i6. 169 198. Wednesday, July 17. l6S CALENDAR FOR 1895. 199. Thursday, July 18, 1895. ijoo. Friday, July 19. ^i. Saturday, July aa. 76 CALENDAR roR 1895. 202. Sunday, July 21, 1895. 164 203. Monday, July 22. 163 204. Tuesday, July 23. 162 CALENDAR FOR 1895. 77 205. Wednesday, July 24, 1895. 161 206. Thursday, July 25. 160 207. Friday, July 26. 159 CALENDAR FOR 1895. Saturday* July 27, 1895. 158 Sunday, July ^8. 157 Monday, July 29, 156 CALEKDAR FOR 1895. 211, Tuesday, July 30, 1895. 212. Wednesday, July 31. 213. Thursday, August i. CALENDAR FOR 1895. Friday, August 2, 1895. 152 Saturday, August 3. 151 Sunday, August 4. 150 CALENDAR FOR 1895. 81 217. Monday, August 5, 1895. . 149 218. Tuesday, August 6. 148 219. Wednesday, August 7, 147 82 CALENDAR FOR 1895. 220. Thursday, August 8, 1895. 146 221. Friday, August 9. 145 Saturday, August 10. 144 CALENDAR FOR 1895. 223. Sunday, August ii, 1895, 224. Monday, August 12. 225. Tuesday, August 13. 141 84 CALENDAR FOK 1895. 226. Wednesday, August 14, 1895. 140 227. Thursday, August 15. 139 228. Friday, August 16. 138 CALENDAR FOR 1895. 229. Saturday, August 17, 1895. 230. Sunday, August 18. 231. Monday, August 19, CALENDAR FOR 1895. Tuesday, August 20, 1895, 134 Wednesday, August 21. 133 Thursday, August 22. 132 CALENDAR FOR 1895. 235. Friday, August 23, 1895. 236. Saturday , August 24. 237. Sunday, August 25. 88 CALENDAR FOR 1895. 238. Monday, August 26, 1895. 128 Tuesday, August 27. 127 Wednesday, August 28. 126 CALENDAR FOR 1895. 89 241. Thursday, August 29, 1895. 125 242. Friday, August 30. 124 243. Saturday, August 31. 123 90 CALENDAR FOR 1895. 244. Sunday, Sei^mber i» 1S95. iaa 245. Monday, September 2. 121 246. Tuesday, September 3. 120 CALENDAR FOR 1895. 91 347. Wednesday, September 4, 1895, up 248. Thursday , September 5. ii8 249. Friday, September 6. 117 92 CALENDAR FOR 1895. 250. Saturday, September 7, 1895. 116 251, Sunday, September 8. 252. Monday, September 9. CALEKDAR FOR 1895. 93 253. Tuesday, September 10, 1895. 113 254. Wednesday, September ii. 112 255. Thursday, September 12, iii 94 CALENDAR FOR 1895. 256. Friday, September 13, 1895 lio 257. Saturday, September 14. 109 258. Sunday, September 15. 108 CALENDAR FOR 1895. 95 259. Monday, September i6, i895« 107 260. Tuesday, September 17. 10^ 261 k Wednesday, September 18. 105 96 CALENDAR FOK 1895. 262. Thursday^ September 19, 1895. 104 263. Friday, September 20. 103 264. Saturday, September 21. 102 CALEN^DAR FOR 1895. 97 265. Sunday, September 22, 1895. loi 266. Monday , September 23. 100 267. Tuesday, September 24. 99 98 CALENDAR FOE 1895. 268. Wednesday, September 25, 1895. 98 Thursday, September 26.. 97 Friday, September 27. 96 CALENDAR FOR 1895. 99 271, Saturday, September 28, 1895. 95 272. Sunday, September 29. 273. Monday, September 30, 100 CALENDAR FOR 1895. 374. Tuesday, October i, 1895. 92 Wednesday, October 2. 91 Thursday, October 3, 90 CALENDAR FOR 1895. lOl 277. Friday, October 4, 1895. 89 278. Saturday, October 5. 88 279. Sunday, October 6, 87 CALENDAR FOR 1895. Monday, October 7, 1895. 86 Tuesday, October 8. 85 Wednesday, October 9, 84 CALENDAR FOK 1895. 103 283. Thursday, October lo, 1895, 83 284. Friday, October 11. 82 285. Saturday, October 12, 81 CALEJSTDAR FOR 1895. Sunday, October 13, 1S95. 80 Monday, October 14. 79 Tuesday, October 15. 78 CALENDAR FOR 1895. 105 289. Wednesday, October i6, 1895, 77 290, Thursday, October 17. 76 291, Friday, October 18. 75 106 CALENDAR FOR 1895, 292. Saturday, October 19, 1895. 74 293. Sunday, October 20, 73 294. Monday, October 21. 72 CALENDAR FOR 1895. lO'? 395. Tuesday, October 22, 1895. 71 2p6. Wednesday, October 23, 70 297. Thursday, October 24, 69 108 CALENDAR FOR 1895. 298. Friday, October 25, 1895, 68 299. Saturday, October 26. 67 300. Sunday, October 27. 66 CALENDAR FOR 1895. 109 30U Monday, October 28, 1895. 65 302. Tuesday, October 29. 64 303. Wednesday, October 30. 6s CALENDAR FOR 1895. Thursday, October 31, 1895. 62 Friday, November i. 61 Saturday, November 2, 60 CALENDAR FOR 1895. Ill 307. Sunday, November 3, 1895. 59 308. Monday, November 4. 58 309. Tuesday, November 5, 57 112 CALENDAR FOR 1895. 310. Wednesday, November 6, 1895. 56 311. Thursday, November 7. 55 313. Friday, November 8. 54 CALENDAR FOR 1895. 113 Saturday, November 9, 1895. 53 Sunday, November 10. 52 315, Monday, November 11, 51 114 CALENDAK FOR 1895. 316. Tuesday, November 12, 1895. 50 317. Wednesday, November 13. 49 318. Thursday, November 14, 48 CALENDAR FOR 1895. 115 Friday, November 15, 1895. 47 Saturday, November 16. 46 Sunday, November 17, 45 X16 CALENDAR FOR 1895. 322. Monday, November i8, 1895. 44 323. Tuesday, November 19. 43 324. Wednesday, November 20. CALENDAR FOR 1895. 117 325. Thursday, November 21, 1895. 41 326. Friday, November 22, 40 327. Saturday, November 23. 39 118 CALENDAR FOR 1895. 328. Sunday, November 24, 1895. 329. Monday, November 25. 330. Tuesday, November 26. CALENDAR FOR 1895. 119 331. Wednesday, November 27, 1895. 35 332. Thursday, November 28. ,34 SS3, Friday, November 29, ^ 120 CALENDAR FOR 1895. 334. Saturday, November 30, 1895. 32 335* Sunday, December i. 31 336. Monday, December 3, 30 CALENDAR FOR 1895. 121 337. Tuesday, December 3, 1895. 29 338. Wednesday, December 4. 28 339. Thursday, December 5, 27 122 CALENDAR FOR 1895. 340. Friday, December 6, 1895, ^ 341. Saturda>> , December 7. 25 342. Sunday, December 8* 24 CALENDAR FOR 1895. 123 343. Monday, December 9, 1895. 33 344. Tuesday, December 10. 22 345* Wednesday, December ii, ' 21 124 CALENDAR FOR 1895. 346. Thursday, December 12, 1895, 20 Friday, December 13. 19 Saturday, December 14. 18 CALENDAR FOR 1895. 125 349. Sunday, December 15, 1895. I7 350. Monday, December 16. 16 351. Tuesday, December 17, 15 126 CALENDAR FOR 1895. 352. Wednesday, December i8, 1895. 14 Thursday, December 19. 13 Friday, December 20, 12 CALENDAR FOR 1895. 127 355. Saturday, December 21, 1895, 11 Sunday, December 22. 10 357. Monday, December 23. 128 CALENDAR FOE 1895. 358. Tuesday, December 24, 1895, 8 359. Wednesday, December 25. 360. Thursday, December 26. CALENDAR FOR 1895. 129 361. Friday, December 27, 1895, 5 362. Saturday, December 28. 36$. Sunday, December 29, 130 CALENDAR FOR 1895. 364. Monday, December 30, 1895, 365. Tuesday, December 31. MEMORANDA. 131 132 MEMORAI^DA, MEMORANDA. 133 134 MEMORANDA. CASH ACCOUNT— JANUARY. 135 Date Received Paid 136 CASH ACCOUKT— FEBRUARY. Date Received Paid CASH ACCOUKO:— MAECH. 137 Date Received Paid 138 CASH ACCOUNT— A PKIL. Date Received Paid CASH ACCOUNT— MAY. 139 Date Received Paid 140 CASH ACCOUNT— JUKE. Date Received Paid CASH ACCOUNT— JULY. 141 Date Received Paid 142 CASH ACCOUNT— AUGUST. Date Received Paid CASH ACCOUNT— SEPTEMBBE. 143 Date Received Paid 144 CASH ACCOUHT — OCTGBEE. Date Received Paid CASH ACCOUNT — NOVEMBER. 145 146 CASH ACCOUNT— DECEMBER. Received Paid SUMMARY OF CASH ACCOUNT. 147 Cash on hand, January i January February March April May June July. ; August September October November December ^. Total Balance to new account Received Paid 148 BILLS RECEIVABLE. BILLS RECEIVABLE. 149 150 BILLS RECEIVABLE. BILLS RECEIVABLE. 151 152 MEMORANDA. MEMOKANDA. 153 154 MEMOKANBA. MEMOKAKDA. 155 156 ADDRESSES. Name , Street, No. City Name. .... Street, No. City Name. Street, No • City Name Street, No City Name Street, No Citv Name Street, No • Citv Name City Name Street, No City Name City ADDRESSES. 157 Name Street, No. City Name Street, No. City Name. Street, No City Name Street, No City Name Street, No City Name Street, No • City Name Street No City Name City Name Street No City 158 ADDKESSES. Name. Street, No City.. Name Street^ City.. No Name . Street, City.. No Name - Street, No City.. Name ... Street, No Citv Name Street, No City.. Name. - Street, No Citv.. Name . Street, City.. No Name Street, City.. No ADDRESSES. 159 Name Street, No Citv . Name Street, No City Name Street, No City Name Street, No City: , Name Street, No City Name Street, No City Name Street, No City Name Street, No City Name DAIRY CALENDAR. I. MILK. YIELD OF MILK AND FAT FROM COWS. A good dairy cow should give at least 5000 pounds of milk during a whole period of lactation. As the quality of milk given by different cows varies greatly, however, as will be apparent from the tables given in the following, the yield of fat produced during a lactation period is a better standard to go by than that of the milk; three-fourths of a pound of fat per day for an average of 200 days may be con- sidered a good yield (total 225 pounds). Many dairy farmers aim to have all mature cows in their herds produce a pound of fat, on the average, for every day in the year. To do this, a cow whose milk tests about 4 per cent, must give 25 pounds of milk a day (3 gallons) as an average for the whole year; a cow producing 3 per cent milk must give 33^ pounds of milk daily, and one producing 5 per cent milk must yield 20 pounds of milk daily, on the average, etc. The flow of milk is usually at its highest some time after calving, and then gradually decreases, the rate of decrease being determined by the inbred milking qualities of the cow and the system of feeding practised. The average de- crease in milk yield for good dairy cows on good feed is from one half to three fourths of a pound per head per ten 169 170 DAIRY CALEKDAR. days. Where cows are not fed liberally and receive but lit- tle concentrated feed, the decrease will be more marked, and often exceed one pound of milk per head per ten days. The decrease is more marked during the latter stages of the period of lactation than in the earlier ones, and is also more marked in cows with poorly developed milking qual- ities than in good dairy cows. A cow is considered at her best when from five to seven years old; the constitutional strength of the animal, the system of feeding practised, and the general treatment given the cow will determine her period of usefulness. The quality of the milk produced by individual cows generally remains fairly uniform through the greater por- tion of the lactation period, and is not permanently influ- enced in any marked manner by feed or any external conditions. During the last couple of months, when the yield of milk is decreasing more rapidly than before*, the quality is generally improved to some extent, the variation being, as a rule, within i per cent. Variations of several per cents of fat may sometimes occur from day to day, or milking to milking, in the milk from single cows; variations amounting to i per cent are common. Herd milk varies much less, the percentages of fat on subsequent days being as a rule within two tenths of one per cent, and only excep- tionally near one per cent. GUERNSEY CATTLE. By Prof. W. H. Caldwell, Peterboro, N. H., Sec'y American Guernsey Cattle Club. In the Guernseys we have a breed that represents years of careful conservative breeding and handling, for the one sole purpose of establishing a race of dairy animals that would give a heavy flow of the highest natural-colored milk which would show a large per cent of butter-fat. To-day it is undisputed that the Guernsey butter has the highest natural color of that of any breed, and that they are the most economical butter producers. The breed takes its name from the Island of Guernsey, one of the Channel, or sometimes termed Alderney Islands. MILK. 171 The cattle on these islands came originally from stock mainly from the French provinces of Normandy and Brittany. While all have certain features in common, those of each island have been bred until there are points of superiority in each one. The Guernsey the world over has the rich, yellow , skin which old-time dairy people always said indicated a good butter cow. With this most remarkable characteristic of richness they combine good size and constitution, a particularly quiet, gentle, and tractable temperament, with a mild and con- tented expression, free from nervousness. In appearance they are rangy, deep, business-looking animals, character- ized by plenty of udder development, good teats, with soft, silky texture of skin and creamy color, the prevailing color being a delicate shade of lemon or orange fawn with white markings, cream nose, with rich, golden color around the eye, on udder and teats, at base of horn and end of the bone of the tail. Perhaps no breed has as honestly won its high rank as butter producers as have the Guernseys. Never forced for high records, they have stood upon the work they would do at the pail or churn. It is especially gratifying to no- tice how they are received in the sections where they have been introduced. Go into New England, down the Hudson in New York, into Eastern Pennsylvania, Delaware, New Jersey, and Wisconsin, and you find not only fine herds of thoroughbreds, but you will notice that the dairymen of those sections have been impressed with their substantial, business-like appearance and golden-colored products, and have drawn on the breed for the grading-up and improving the dairy stock of the section. Their ability to produce butter-fat and butter at a low cost demands the careful attention of all dairymen. At the New York experiment station several of the dairy breeds are being carefully tested. The annual report of the di- rector, which was recently issued, gives the result of the first two periods of lactation. In both instances the Guern- seys produced butter-fat at the least cost, as the following shows: 172 DAIRY CALENDAR. COST OF BUTTER-FAT PER POUND. ist Period. 2d Period. Guernsey 18.4 cts. 15.6 cts. Jersey 20.0 *' 18.5 Devon 23.0 " 19.0 Ayrshire 24.3 " 24.8 Am. Holderness 26.3 *' 22.8 Holstein Friesian . • . . 26.3 " 26.4 This agrees with the work done at the New Jersey exper- iment station and with the average results of the butter tests at the World's Fair. COST PER POUND OF BUTTER PRODUCED. New Jersey. World's Fair. Guernsey 15.3 cts. 13. i cts. Jersey 17.9 " i3-3 " Ayrshire 20.6 " Shorthorn 20.8 " 15.8 " Holstein 22.4 " This shows the Guernseys to be the most economical pro- ducers of butter; and such golden-yellow butter, too! There is no mottled color to it. This true, golden, cow-color is the most attractive feature on the market. The best records reported of Guernseys are those of Lily of Alexander, No. 1059, and Sup. Bretonne, No. 3660. Lily of Alexander gave 12,855^ pounds of milk in one year; and two months before calving tested 7.2 per cent, of butter- fat. Bretonne gave, in the year ending October 20, 1894, 11,219 pounds of milk. Her milk was tested carefully once a month by taking a composite sample of eight consecutive milkings. The lowest test was 5.2 per cent, and high- est 6.1 per cent butter-fat. Her milk yielded 6o2^V pounds of butter-fat, or equivalent to 753yo pounds of butter con- taining 80 per cent butter-fat. She is a large, well-built cow, and weighed at the close of her year's work 1150 pounds. It is truly said, the Guernseys have but to be known to be appreciated. The Herd Register is published by the American Guernsey MILK. 173 Cattle Club, whose headquarters are at Peterboro, N. H. It contains the pedigrees of about ii, coo animals. The breeders of Guernseys have always been harmonious in letting their favorites win their way by their own straightforward efforts in the dairy. By addressing the secretary of the club at Peterboro, N. H., further information will cheerfully be furnished. HOLSTEIN-FRIESIAN CATTLE. By S. HoxiE, Yorkville, N. Y., Supt. Advanced Registry Holstein- Friesian Association of America. This is our American representative of the Lowland, race, native to the low, rich lands of Belgium, Holland, and Northern Germany. Its origin is ascribed to the Friesians — a tribe of people mentioned by Roman historians before the opening of the Christian era as peaceable cattle- breeders dwelling on the shores of the North Sea. The present dairy farmers of the provinces of North Holland and Friesland are the lineal descendants of those cattle- breeders, and they are to-day handling the same race upon the same lands. These farmers are the leading dairymen of Europe. As evidence of this, Chambers' Encyclopedia* gives the export of butter from the province of Friesland to England in 1874 as 266,041 cwt. The number of cows owned in that province in 1879 was 144,802. Assuming the same number in 1874, this export averages 205f lbs. per cow; assuming the same number of acres of grass lands, this export averages ii7|^ lbs. per acre. No data of home consumption or of exports to other countries are given. These combined must have been large, and, were they added, would much increase these averages. Lest some reader may assume that a part of this enormous ex- port must have been oleomargarine or artificial butler, it is well to add here that no such products were known in Friesland at that date. According to U. S. Consular reports on Cattle and Dairy * Edinburgh and London edition, article "Friesland." 174 DAIRY CALEN^DAR. Farming, the amount of butter imported from Holland into Great Britain in 1877 was 41,679,085 lbs. in 1884, of cheese, 65,994,544 lbs. The import of butter for 1877 rather than for 1884 is quoted, because the former date was "be- fore oleomargarine had become an industry in that coun- try."* There is no question that nearly all these imports were from the two provinces. North Holland and Fries- land. The country we call Holland is composed of eleven provinces with a total area of 12,597 sq. miles. The total area of North Holland and Friesland is 2303 sq. miles. To get the significance of the above statistics, let them be compared with the total imports, to the same common mar- ket, from the United States and Canada. These in 1884 were, of butter 17,440,416 lbs., and of cheese, 109,333,280 lbs. So far as this breed of cattle is concerned, it is safe to let the reader draw his own conclusions. As to the characteristics of this breed the most important is indicated by the above statistics. To the casual observer the color may appear the more striking. This is variegated in distinct markings. The American herd-books receive only black-and-white to entry. The European herd-books receive red-and-white, gray-and-white, and mouse-colored- and-white; but the great bulk of their entries are black-and white. The structure of this breed is also an important characteristic. This is best shown by measurements. The average measurements of all the full-age cows (those five years old and upwards) received to the fourth volume of the Holstein-Friesian Advanced Register were as follows: Height at shoulders, 51.8 + inches; at hips, 53; length of body, 64.9 -f ; of rump, 21.4 — ; width of hips, 21.9 — , at thurl, 19.6 -|-; girth at smallest circumference of chest, 75.6 -)-• These are fairly representative of the breed, and describe what is technically called the milk-and-beef form. There are animals of the breed of other forms, but they must be regarded as exceptional in this respect. The average weight of these cows was 1262 -[-lbs. This is also fairly representative of the breed. Rapidity of growth and * U. S. Consular Reports [1886]— Cattle and Dairy Farming, p. 15. MILK. 175 earliness of maturity are alike characteristics of the breed. This may also be shown by measurements. Taking the entries in one of the European herd-books, we find, from actual measurements reported, that heifers reach their full height at between two and a half and three years old, that each year for the following two years they increase one and three fourths inches in length of body, two inches in girth of chest, and three-fourths of an inch in width of hips. After five years old no increase is shown except what may be properly ascribed to additions of flesh. Another characteristic is constitutional vigor. No dairy breed probably excels it in this. It enables the breed to resist disease, to endure climatic changes, and its cows to endure forcing to enormous productions. In the reign of Peter the Great, importations of this breed were made into Northern Russia, into the district of Kolmogory, within three and a half degrees of the Arctic Circle. Other impor- tations to the same district have since been made. All appear to have acclimated without difficulty. Crossed on the nondescript native cattle of that district they have pro- duced a numerous progeny called the Kolmogory breed, " remarkable for its yield of milk."* Every breed has limited adaptations. A breed valuable in one section may not be valuable in another that differs in soil, lay of territory, and wants of its inhabitants. The adaptations of this breed make it specially valuable on rich soils, level lands, and in densely populated districts, where every product— milk, butter, cheese, beef, and veal— can be utilized. In view of these facts, the merits of a breed may properly be measured by its distribution — by its aggres- siveness. Judged by this standard, we find that this breed is the exclusive breed of North Holland and Friesland, " more esteemed than any other in Belgium;"f " furnishing the best and most prolific milch cows in Germany; "| crossed on native cattle, the " favorite in St. Petersburg,"! * U. S. Consular Reports [1886]— Cattle and Dairy Farming, p. 519. t The same, p. 367. t The same, pp. 398, 404. D The same, p. 519. 176 DAIRY CALENDAR. and used in almost every country of Europe outside of Switzerland and Great Britain. At the present time it is finding place in South Africa, New Zealand, and in some of the states of South America. Its introduction and spread in our own country, within the present generation, is one of the marvels of our day. BROWN-SWISS CATTLE. By N. S. Fish, Groton, Conn., Secretary Brown-Swiss Cattle Breeders' Association. Brown-Swiss cattle were first imported into this coun- try by Mr. Henry M. Clarke of Belmont, Mas"^., in 1869. He imported seven cows and one bull; since then there have been several importations. Most of the animals have come from the famed Canton of Schwyz, and the adjacent Cantons of Zug, Uri, and Unterwalden. The Rigi mountains, covered to their tops with fine, rich herbage, lie here, and some of the finest breeds of cattle in the whole country are here produced, the cattle grazing in the valley in winter and on the mountains in summer. The United States consul at Zurich in 1882 made a report to our government of the cattle and dairy interest of Switzerland. He writes: " For a hundred years Switzer- land has been famous for the production of its dairies. At the cattle show of Paris, 1878, every Swiss cow exhibited bore away a prize in competition with exhibits from Hol- land, England, Denmark, and other famous cattle countries. The Brown-Swiss cattle are fed on grass or hay only the year through. A fair average for cows in Canton Zurich is ten quarts of milk per day the milking-year through; in Schwyz and Zug the average is but little less." The consul of St. Gall says: "When a farmer in Ger- many, Italy, or France wishes to improve his breed, he makes a selection from Swiss herds as the healthiest and hardiest known to the herd-book. . . . The Brown- Swiss is considered the dairy breed par excellence of Swit- • MILK. 177 zerland; it not only gives more milk, but this is richer than any other European breed of cattle." Marked Characteristics. — Size large; form firm; color shades from dark to light chestnut brown. The tuft of hair between the horns, on the inside of ear, and a narrow line along the back generally light. Horns rather short, waxey, with black tips. Nose black, with mealy-colored band surrounding nose. Switch, hoofs, and tongue black. Straight hind legs, wide thighs, and heavy quarters. The cows often weigh 1600 lbs., bulls 2000 lbs. Calves large, some weighing no lbs. when dropped. They mature fast, have healthy constitutions, yielding generous returns for whatever care, time, labor, or money is expended on them. A cow shown at the Fat Stock Show in November, i8gi, gave in three days 245 lbs. of milk, showing 9.32 lbs. of butter-fat by the Babcock test, yielding during one day of the test 3:^^ lbs. of fat, the largest amount of butter-fat ever shown at an official test of any cow of any breed up to that time. The cow Muotta calved about November i, 1893, and in February, 1894, gave 67 lbs. of milk in one day. The milk of Brown-Swiss cows has a sweet flavor which is very noticeable, and makes it very desirable for family use. With good farm care the cows give under favorable circumstances from 20 to 25 quarts of milk per day. They make the finest of beef and veal; when intended to be used for working oxen, they are easily broken and are fast walkers. The cows are persistent milkers, with good teats; where used to produce grade animals thejr give the best of satis- faction, with the Swiss characteristics predominating. There are now about 1800 recorded animals in this country, located in almost every State, and some in Mexico. RED POLLED CATTLE. By J. McLain Smith, Dayton, Ohio. Sec'y Red Polled Cattle Club of America. Hornless or polled cattle have existed in the counties of Norfolk and Suffolk, England, from time immemorial. Originally there were two distinct types — the Suffolks, usu- 178 DAIRY CALENDAB. ally of a pale red or dun color, and hence known as Suffolk duns — large and rather rough cattle, but celebrated for their milking qualities — and the Norfolks, commonly deep red in color, smaller, liner, more compact in build, not so large milkers, but great favorites with the butcher. Yoiiatt, speaking of the old Suffolk strain, as it existed in his day (some half-century ago), says: " In the height of the season some of these cows will give as much as eight gallons of milk (80 lbs.) in a day, and six gallons (60 lbs.) is not an unusual quantity." The modern Red Polled cow is a result of the combination of these old types, and careful breeding and selection to unite their respective merits. Probably all of the herds in exist- ence now have more or less blood of each. Individual animals, however, still differ considerably in size, form, and quality, according as the Norfolk or the Suffolk type predom- inates. But it is the aim of the most progressive breeders to combine the good qualities of both the old strains and pro- duce a cow of medium size, blood-red in color, of fine bone, smooth and compact of form, hardy, docile, fatting easily, producing meat of high quality, and giving a good flow of fairly rich milk all the year round. How well they had succeeded in 1886 let the official reporter for the Royal Agri- cultural Society say. Speaking of the exhibition that year — the largest show of red polls ever made — he says: " The improvement made during the past few years in the style, substance, and quality of the animals, as well as the ad- vance toward uniformity of type, is within measurable dis- tance of the marvellous. No stronger proof of this can be desired or given than is to be found in the fact that the judges (all three of whom are keen men of business and thoroughly practical) commended in its entirety the class of cows with its thirty entries. Such an event as this is almost unknown, and but very seldom deserved." The judges themselves in their report say: "This class was, beyond question, an extraordinary one. Having selected twelve cows we placed them together in a line, and we venture to say few people have seen twelve better cows of any breed shown together." MILK. 179 Milking Qualities. — The modern Red Polled cow does not milk so largely as the old Suffolk, but her milk is of better quality. Sixty pounds a day, which Youatt says in his time was not unusual, is now, I think, somewhat rare. Four and a half to five gallons a day, or say 40 to 45 pounds, is a good yield from a mature cow in the flush of the season. But she will easily give, with proper care, six to eight thousand pounds in a year; and some will considerably ex- ceed this. Mr. Garrett Taylor of Norwich some time ago commenced keeping the milk record of his large herd at Whitlingham, and the returns for a number of years are now published by the English society. The herd consists of over one hundred registered cows in milk, and the prod- uce of each is weighed and recorded every day. The average yield of the mature cow is about 6000 lbs. a year, and individual animals have exceeded 12,000 lbs. The milk is sold in Norwich, but frequent tests show that it makes a little over '^\ oz. of butter to the imperial gallon. This is equivalent to a pound of butter to 22 lbs. of milk, and would indicate an average yield of 272 lbs. of butter. For the milk test at the London Dairy Show in October, 1889, sixty-one cows and heifers were entered in the differ- ent classes, and forty-eight were tested, consisting of thir- teen dairy Shorthorns, twenty-three Jerseys, eight Guern- seys, two Red Polls, one Ayrshire, and one Holstein. In the scale used one point is allowed for each pound of milk in twenty-four hours, twenty points for each pound of butter-fat, four points for each pound of other solids, and one point for each ten days since calving after the first twenty. According to this scale, of the forty-eight cows and heifers tested but five were able to score a hundred points or more. Both of the Red Polled cows were included in \.\\\s, five. Mr. H. F. Euren gives in the London Live Stock Journal some tables embodying the results attained in the Chicago test, and in connection with them the record of fifteen Red Polled cows selected from the herd of Mr. Garrett Taylor. He finds there were but ten cows of the original Jersey herd of twenty-five that went through all the tests at Chi- 180 DAIRY CALENDAR. cago, and whose record, therefore, covers 135 days. Simi- larly there were but seven Guernseys and nine Shorthorns that went through all the tests. The ten Jerseys averaged for 135 days 35.65 lbs. of milk a day, with an average of 4.57^ of fat, or a total daily yield of 1.62 lbs. The seven Guernseys gave an average of 31.94 lbs. of milk, with 4.5^ of fat, or a total daily yield of 1.43 lbs. The nine- Shorthorns gave an average of 35.33 lbs. of milk, with 3.5^ of fat, or a total daily yield of 1.23 lbs. The average daily yield of the fifteen Red Polled cows for 135 days on grass alone was 32.1 lbs. of milk, with 3.75^ of fat, or a total daily yield of 1.2 lbs. The figures for the Red Polled cows are not, of course, official, but the yield of milk is undoubtedly correct, and Mr. Euren says the quality given — 3.75$^ of fat — is the aver- age of tests made with the Babcock test every two weeks. In this country, as yet, few Red Polled cows have ap- peared in the public trials. In the test conducted by the Ohio State Board of Agricultute in 1892 five Red Polls were entered. They were tested at home by an official of the State Experiment Station, with the following result: Name of Owner. Cow. Age. [ Fresh. Test. Capt. U. T. Hills J. ML. Smith J Mayflower Tina Lady Coronet Linda 8 yrs. July 14, '92 Feb. 23, 92 Aug. 8, '91 Nov. I, '91 Dec. 6, 91 Aug. 23, '92 Mar. 24, '92 Dec. 17, '91 Dec. 17, '91 Dec. 31, '91 Name of Cow. Mayflower Tina Lady Coronet . . . Linda Milk Yield during 24 Hours. 44.11 lbs. 39.12 lbs. 33.06 lbs. 37.02 lbs. 42.07 lbs. Quality. Fat. Tot. Solids. 4.24 4-74 3.82 3-51 13.1 % 13.64 14.2 12.5 12-33 Total Fat. 1.72 lbs. 1.68 lbs. 1.58 lbs. 1. 41 lbs. 1.49 lbs. The cow Mayflower, above, was again officially tested 292 days after calving, and, according to the official report, MILK. 181 "made the remarkable return of 31 lbs. 4 oz. milk [in 24 hours], containing 4.73 per cent butter-fat, or 1.48 lbs." J. W. Martin reports the following tests: Hemethea, N. 6, dropped first calf May 24, 1889. From June I, 1889, to February 11, 1890 (8 months 10 days), she gave 6101 pounds of milk. Milk tested at Wisconsin Ex- periment Station, September 11, 1889, 4.24 per cent fat, April I, 1890, she produced second calf, and from April 6 to February i, 1891 (10 months less 5 days), she gave 7600 pounds of milk. Dropped third calf April 3, 1891. May 4th she gave 41 pounds milk, which, tested with Babcock test, showed 3.60 per cent fat. Hera, N. 6, dropped second calf June 28, 1890. From July I, 1890, to March 12, 1891 (8 months 11 days), she gave 7235 pounds milk. Fresh again June 17, 1891. From June 22d to August 22d (2 months) she gave 3001 pounds milk. Beef Qualities.— \n this line, so far, we are entirely de- pendent for facts on the English records. No full-blood steers of the breed have as yet been shown in this coun- try. In an article by Mr. H. F. Euren, prepared for the "Live Stock Journal Almanac" for 1883, and afterwards revised and published in vol. 2 of the "Herd Book," the author has collected a considerable amount of material, from which select the following : A Red Polled steer (age three years and seven months), at Smithfield, in 1884, had a recorded live weight of 1919 pounds. It dressed 1280 pounds— 66.74 per cent of the live weight. The same exhibitor's heifer (age three years, one month and three weeks) had a live weight of 1434 pounds, and dressed 65.31 per cent of this amount. The live weight of a three-year-old steer shown at the Suffolk Club Show of 1876 was 2856 pounds. Steers of the Davy tribe, shown at Norwich in November, 1882, had the following recorded live weight : Age two years and eleven months, 1660 pounds ; age four years and one month, 1796 pounds ; and a heifer, age three years and seven months. 1759 pounds. At the Smithfield Club Show in 1889, two Red Polled steers, two years old, showed the largest daily 182 DAIRY CALENDAR. gain of anything on exhibition that old — 2.18 pounds and 2.29 pounds, respectively. At the Smithfield Club Show of 1890 a Red Polled steer dressed the highest per cent of his live weight of anything slaughtered — 73.72 percent. This, according to the London Live Stock Journal, has only once been exceeded in England — by a cross-bred steer, which dressed 74 per cent of his live weight. At the Norwich Fat Stock Show in 1893 the first prize steer, 22^ months old, weighed 1372 lbs.; the second, 22 months old, weighed 1202 lbs.; and the reserve, I7f months old, weighed 1238 lbs. — all Red Polls. At the same show a Red Polled steer, between 2 and 3 years old, was shown which had received a prize the year before in the younger class, and had gained in the year 448 lbs. — an average of 1.23 lbs. a day. As an illustration of the combination of milk and beef at the same show, Mr. Colman's 8-year-old Red Polled cow was " reserve " in the open classes, to a cross-bred — Shorthorn and Black Polled— shown by the Prince of Wales, and scaled 1522 lbs. As a milch cow in the Whitlingham herd she gave 7481 lbs. of milk in 10^ months, and in five years eleven weeks she gave 28,321^ lbs., and was dry only 12 weeks in that time. DUTCH BELTED CATTLE. By H. B. Richards, Easton, Penna., Secretary Dutch Belted Cattle Asso- ciation of America. Dutch belted cattle are natives of Holland, and originated in that country during the seventeenth century, when the cattle interests of Holland were in the most thrifty condi- tion; in fact, it was the chief industry of the country. At that time breeding had been developed to a science, and cattle of remarkable contrast of color were bred whose foundation color was black, with a broad white band around the centre of the body, a white head, a black ring around each eye, and a full white tail. . Wonderful and remarkable as it may appear, a feat was accomplished during that period that would defy our modern breeders and can be safely classified as a lost art. MILK. 183 Dutch belted cattle became a classified breed and were bred to a remarkably high standard. For several centuries they were owned and controlled by the nobility keeping them pure and limiting their number to their ownership. They were first imported into this country about the mid- dle of the present century, the importers procuring the finest herds in Holland; the herds in the United States to-day are purely of American breeding. The American Association have adopted as their standard of color a pure black, with a continuous white belt around their body, beginning behind the shoulders and extending nearly to the hips; this sharp contrast of colors makes a beautiful and imposing contrast and a most beautiful sight; when seen in number grazing on the green, they are admired by all, even if not interested in cattle or farm- ing. This belt is almost invariably reproduced, and is so perfectly fixed that it will crop out in their grades for many generations, even against cold strains of blood; the potency of this feature is very striking, as the belt is often reproduced after the foundation color is lost; and grades of any foundation color can be produced to an unlimited extent. Their form is a strong characterized dairy type, medium size, and possessing all the qualifications of an ideal dairy animal. They are strictly a dairy breed, and are large and persistent milkers; strong constitutions, peaceable and quiet dispositions of a very compact form. Cows range from eight to twelve hundred, and bulls reach eighteen to twenty hundred. The late P. T. Barnum, the showman of national fame, said: " They struck my fancy in Holland about 1850; I imported a few, and then found their unique and novel appearance not their only quality, for they proved to be wonderful milkers, far superior to any other cattle to which my attention has been drawn." Nearly all the herds now in the United States are owned in New York, Pennsylvania, and Massachusetts, with a few scattering South and West. A herd of eighteen were exhibited at the World's Columbian Exposition at Chicago, where they attracted great attention and were admired by 184 DAIRY CALENDAR. thousands who had never heard of such novel ana beautiful cattle before. This herd was sold and exported to a wealthy resident of the City of Mexico, where they are now kept and are doing well in that congenial climate. There is an association of breeders of these cattle known as the Dutch Belted Cattle Association of America, who have adopted a high standard of excellence, requiring breeders to breed typical animals of correct markings, thereby gaining uniformity and correctness of type. The association issues a herd-book, _ of which vol. 4, of recent issue, is the last number. ENGLISH STANDARDS FOR ANNUAL YIELD OF MILK OF THE VARIOUS BREEDS. The standards proposed for the respective breeds by the British Dairy Farmers' Association for entry in the " Dairy Cattle Register" are as under: Weight of Milk in Pure Butter Fat per the Milking Period Day (average of two (not exceeding n tests as determined Pedigree and Non-Pedigree. months). by analysis). lbs. lbs. Short-horn 8500 1.25 Jersey 6000 1.25 Guernsey 6000 .1.25 Ayrshire 7500 i.oo Red Polled..- 7000 i.oo Kerry and Dexter Kerry.. 4500 0.75 Dutch (Holstein) 8500 . i.oo The standard for crosses of either of the above will be the mean of the standards for the pure breeds. No animal is admitted whose milk contains less than 12 per cent of solids at any test. (McConnell.) MILK. 185 AVERAGE PERCENTAGE C03IP0SITI0N OF MILK FR03I DIFFERENT BREEDS. (Konig.) Name of Breed. Steyer (Austrian) Simmenthal (Swiss) Tillerthal (Tyrolean). . . Vorarlberg (Austrian).. Algau ( Bavarian) Bohemian Holstein Oldenburg (German). . . Angler (Danish) Short-horn Devon Ayrshire Jersey Guernsey French Scandinavian OH l< 24 86.90 87.26 87-43 87.38 87.88 86.00 88.04 87.95 88.15 87.201 86.57! 86.93 85-90! 85-39 87.20 88.00! 4.17 3-79 3 70 3-54 3.20 5,06 3-25 3.38 3.12 3-47 4-44 3-58 4-32 5-11 3-90 3-51 •o *• (4 M () M M «/^NO t^oo o> PI N PI !N PI w PI CO •<*■ CO CO CO CO CO On On 0* 0^ 0^ On On On On On On On 0* On On o> CO ON H N CO M (N N M N Tj- iriNO t^oo PI PI PI PI M On M PI CO PI CO CO CO CO 00 10 On On OnOO 00 00 00 SO to 00 00 00 t^ t^ t^ CO On >-> M CO H C4 M M M tj- lOVD t^OO PI PI PI n N On ►" PI CO PI CO CO CO c<-. 00 00 00 CO t^ t^ t^ r* t^ t>. t-sVO NO NO NO NO CO On ►" C< CO w W M P) W ■* lOVO t^oo PI PI PI PI PI On ►■ PI CO PI CO CO CO CO r^ t^ t^ t^NO NO NO NO NO NO NO >o in 10 "1 lO ■>*• CO On w N CO M (N M 0) C< •>1- UINO t^OO PI PI PI M PI On >-' PI CO PI CO CO CO CO IT) NO NO NO VO NO NO 10 »0 10 10 ■*•*■* -<^ CO CO CO On w N CO M d M (4 M ■^ lONO t^OO PI PI PI PI PI On ►' Pi CO N CO CO CO CO 10 \r» m 10 xo ID »n ■*-<»•■* -Nj- CO CO CO CO PI M CO On w 0) CO M N Pi N W ■^ lONO t^OO N PI N PI PI On M PI CO PI CO CO CO CO CO ■* ■* Tj- Tl- rl- ■* CO CO CO CO M Pi PI M M "i- CO On '-' W CO M PI N p) N •^ lOVO C--00 PI M PI PI PI On i-i « CO PI CO CO CO CO ^ CO CO CO CO CO PI PI PI N M M^ M CO ON CO CO On w C» CO 11 N M (N N TT lONO t~.00 N N PI PI PI On "-I CI CO PI CO CO CO CO 1/5 CO CO CO CO CO PI M PI w M M On On 00 CO CO 0> w N CO M N PI W f) ■^^ lONO t^OO N PI PI PI PI On " ►" Pi Pi CO CO CO CO P« W P) PI P) M M H On OnOO t~ NO CO CO On M P) CO H PI P( N P) PI Pi PI PI PI On On M PI PI PI CO CO CO •<1- P) P) P) N P) M M H ONOO t^NO 10 CO CO On M « CO >-■ « P) P) P) ■^ iriNO t^oo PI pi PI PI PI 00 o- "• Pi N Pi CO CO CO 00 -1- On On 00 t~NO "1 T^ CO CO On I- N CO IH P) P< PI PI •<*■ lONO NO t-, P< PI PI PI PI 00 ON M PI PI PI CO CO CO t^ ■^ 19. I 20.0 21 .0 22.0 23.0 ON ONOO 00 ■^ -^ lOVO P~ PI PI PI PI Pi t^NO «D •<*• CO 00 On 6 M PI Pi PI CO CO CO PI CO CO On ON On OnOO 00 t>.NO IT) •* CO M CO CO On M M CO p-> P) P< PI PI CO ■* »n\o t^ PI PI PI PI « 00 On H Pi c< CI ro CO to IT) On 0^ 0^ O^ 00 00 00 t-% t^ NO >0 ■* CO PI q CO CO On 0> w PI 11 M M M PI CO ■* lONo r~ PI M PI M PI 00 On 1- PI PI Pi CO CO CO bio •0 V. V V B a h4 "< PI CO ■<»■ PI PI PI P< PI •-ONO t^CO On PI PI « PI PI M PI CO -"f CO CO CO CO CO 10 CO 198 DAIRY CALENDAR. a o u Oi \OVOt^t-»t^ 0000O^O>0 MMNNcn • u^ lovo VO vo r^ tvoo ON O M M « M M ro ■* >o N 01 M C4 C< vO tvoo O w N N W ro 1-1 r^ Tf uivo CO C^ fO fO fO fO ■<*■■<»• -"l- lO VO <0 VO t^ tx 00 00 Ov o> o M M m •* m M « M C4 N VO r^oo ov O N f) N N m 11 CI ro ■"1-vo c*l CO ro CO CO CO NfOfnrofo ■*• o ". M - M N N m ro m t^OO 0000O^ OvOOOh VO t^ r^ t^ t^ t^OO 00 00 c^ M O f» N M O O^ O O O U1VO VOVOVO votvt^t>«t-~ OOOOO^OvOv T^ lO ID Ul IT) ro T^ -^ ■* Tj- lovo vo vo vo •^ \r> \n ir> ir> NrOf0O OVO CO CO CO ^ o c U q m o- IT) r- 00 roo t-^ (>-) ON in CO ►" roNO c^ 00 ^ On ■- T t^ NO N OO ^ O N ■* tv ►> c>. ro a< P) m t^ m M t^ ro ro moo ■<}- m lo lo 1 mNO NO NO NO t^ t^ t^ f^OO 00 00 On On i> On O O O M M H M 1 M r^ (Ti o 00 ro lo m M t^ m 00 " mNO NO N 00 On m -"l-NO ■* NO N On O ■* t^ 00 •<»■ HI t^ On P) m f". ro On m M O PI moo Tj- •J^ IT) ir> mNO NO NO NO t>. t^ t^ t^OO 00 00 00 O^ On On O O O O M H M M 00 0\ in 1- r- t^ (^ "1 fn o in M 00 rnNO C^ ■!- P- HI rs ro On PI m t^ Tj- IT) lO lO mNO NO NO NO C^ t^ t^ r^co oo 00 CO O" O* On O M M M M M t^ ro 0\ m r^ N LT) pH t^ ro ON 00 o <^ m m M tw ■* 00 M (TINO NO N 00 ON M •<^No ■>1- NO P) On PI •» C^ 00 m H t^ On PI m C^ ■^ lO U1 "1 mNO NO NO NO t~. t^ t^ txOO 00 00 00 On On On ON o o M HI M M t^ W lO On m M t^ [-« r'l m ro On m M 00 O CONO 00 ■» NO 00 M Tj-NO PI 00 -^ On M •^ W o P) 00 m On PI ■* t>. •»^ lo IT) lo mNO NO NO NO t~ t^ t^ t^OO 00 00 00 ON On On On O O H HI H fj o m -< t^ ro On m t^ IN m HI t^ m On 00 ro m m N 00 -"f 00 M roNO NO PI 00 On m >^nO •<*■ NO PI On PI •* t^ Tj- ■* IT) m mNO NO NO NO t^ t^ t^ t>>00 00 00 00 On ON On On tH M H. M m M t^ rrj t^ O N m o m 1-4 c^ t^ m m ro OnvC M 00 O roNO 00 •<»- NO 00 M -^NO PI 00 ■* o On M Tt- t>. On d d d Tj- ■* IT) >0 mNO vo NO NO tv t^ t^ tvOO 00 00 00 ON On On M 00 lO K t^ VO ON N -^ m On lO 1- r^ ON f) m r^ m On m t^ f) m " t^ ro 0> cx) O ro m m PI 00 ■* 00 HI rONO NO « 00 On hi -^no •<«■•* IT) lO m mNO NO NO t^ (^ C^ t-~00 00 00 CO On On ON ON HI HI HI M t~, rn 0\ C^ On N ■* m M t-^ m t^ O N m On m M t^ t^ ro m ro On m PI 00 roNO 00 Tj- o NO 00 M -, 00 ro m Tj- Tf IT) lO m mNO NO NO NO r^ r^ t^ t^oo 00 00 On On 0> C^ O H w -1 00 d 00 ■* NO moo M ro n CO -*■ NO 00 M ■* r^ ro ON ■' NO ON M ■* HI t^ ro ON m M 1^ ro tv c* m tv com •»j- -^ lo in m mNO NO NO NO t^ t-- t^ C^OO 00 00 ON ON On ON HI HI M d NO N 00 ■<*■ moo r<1 NO M 00 NO 00 M m ■* ■- t-% ro NO On w T^ On m H t^ NO On PI 1*- ro On m w t^ On PI m tv ro ON m t>. PI m Tj- -^ U-) in m mNO NO NO NO t^ t- P~ t-00 00 00 00 On On ON O O U3 — ^ ■* NO w inoo o fo 00 ^ nO mco M m (N CO -*- NO 00 H •» NO ro On m NO O- ►- 'J- HI r^ ro On t^ On PI ■. t^OO 00 00 00 On ON OnOn O O CO d 00 ■* NO ■* t^ M PJ 00 ■* m c^ m NO CN) OD -* moo ro NO P) 00 NO 00 M ro •^ NO PI NO ON M •* 00 •* NO NO On N ■* •^^ ■>!■ m m m mNO NO NO NO t^ t^ (^ t^OO 00 00 00 On ON On ON O HI M NO N 00 ■♦ ■* r^ On 0< O NO f) 00 m t^ O N ■* NO ?< moo ro 00 ■* O NO moo H ro d 00 -"l- NO 00 H Tj- NO PI 00 -"l- NO C3N HI ■* T^ ■* -^ m m mvo NO NO NO c>. r^ t^ C^OO 00 00 00 On On On On O M H d ■^ NO (N -* t^ ON M 00 ■* NO Tj- r~ o n N 00 Tf m t>^ ro NO N 00 ■* moo ro NO PI 00 NO CO M ro ■* O NO M VO On M •♦ Ti- Tj- -^^ in m mNO NO NO NO t^ t^ t^ t^OO 00 00 00 ON On ON o> M HI o n CO ^ T^NO ON N NO N 00 •«- T^ t^ On r< NO CI 00 m t^ « ^ NO P) moo ro 00 -1^ O NO moo 1-1 ro M 00 •* NO 00 ►- ■'I- •^ Tf Tf in m m mNO NO NO r~- 1^ r^ t^oo 00 00 00 On ON ON ON o o B3H t^oo' crio M M l-i C4 N M C» C< lONO t>00 C< P« C< P» » O M e« M CO CO CO con- mvo CO CO CO CO t^OO OVQ CO CO CO * MILK. '40] •o-)3BT I : : : : : : . : : : : . iri lo lOO »0 \0 O t^ t^ t^ t^OO CXDOOOOO OOCT>0 M 00 ■* O (N ■* 1^ O >o vo vo r~ f^ t- tvOO OOOOOOO 0^0>OnO loioi/^m >0\0"oc^ t^t- t^oo ooooooo o>oio>0 ■*^ ON N mi/^ioio \o\ovor~. r^t-~ r->co co oo oo o> r<'.^0 00 HI 0^ 0\ 0< O iOU->\niO V0\0^*0 t^ t^ t^CO r»^ moo O CO 00 00 o\ inirjlAlO iO>OV0\0 t^t^ t~-CO OOOOOOO OvC^OO H mvo O- irt irt in m t^ t^ t^OO 0O0000O> OnO^OO lomuim vovcvoo t^t^f^tv ooooooo^ 0\0o>0 lOlAiTilT) VOVOVC^ t-» r^ t^ ^s. w -^r* o 00 00 00 o^ I lo K 00 ■* O ro mco lo m >o m O ^ W 00 M C^VO 00 VD VO VO ^ t^t^t^t^ 00000000 N lOOO O odd-' IT) irt ir> ir> vovovovo t^t^t^t^ OOOOCOOO U lOiAiOiO vovovovo t^t^t^^^ 00000000 00^00> OOOw T^ •»^u^lr)^o vO'CJvO^ t^t^wt^ oooooooo M ■o tvt^t^t^ oooooooo OnOOO OOOO ■^irjioio NOVOVOVO t^ t^ t^ r^ oooooooo o\o^o- t^ ro t> Tf in m m On PI ■♦ t^ t>«t^t^t>. oooooooo ON in M t^ o f«iNO 00 O^ ON On O^ n 0\ in M 1-^ 00 M TTNO rr, OnvO N 00 -"l- NO On N in t^ N 0> m M N moo t^ rn On in r^i inco M 00 ■<■ « Tf m m in mvo NO NO NO t>- t^ t^ 00 CO 00 00 On On On On OOOO M M M M « C^ r^. On lO 00 >- mx) On H Tl- t^ NO « 00 ■>!- ON N ■<»■ t^ O NO ro CJN o m r~ m M t^ ro ert moo On m «- lo lo in mNO NO vo NO t^ t^ t^ 00 00 00 00 On C^ ON On OOOO Tj- m m m •^ m m in mNO NO NO NO t^ t>. r^ NO t^ t^ f^ 00 ■'f o f^ On « m t^ t^OO 00 00 OnCJnOnOn OOOO 0nO>O>0n OOOO 202 DAIRY CALEKDAR. t^OO OtO M M M r4 M e« CO "<»■ M « w e< mto t^oo e< c< e< « C< CO CO CO CO CO CO CO CO CO CO ^ i O c U u . in ii-)vo vo VO VO t^ t^ t^OO 00 00 CO Ov Ov Ov o> O M M t-i M M M M M M H 00 I" ^ t^ vo Ov N •* Ti- vo m t^ w m Ov m (M oo t^ m m Tj- HI p, m 00 M mvo vo PI ov CJv w "«-VO to mo \o VO VO t^ t^ l~-00 00 00 00 Ov Ov Ov ov O M fH M O M M M M M M M 1 oo M c^ CO VO 00 M M- vo f) Ov m VO Ov H -.J- . 00 w ■^VO in too o vo VO r^ t>. t^ t^CO 00 00 ov Ov Ov Ov O M M M O M M M M M M M 1 moo >- r<^ -^ o t^ m vo o^ ►- -^ OVVO (N 00 vo O^ C< Tj- m " r^ T»- f>. N m O VO m Ov 00 m m m M 00 -"l- 00 H mvo in m^o vo vo vo t^ t^ r^ tN.00 00 00 Ov Ov Ov ov M M M O rH M M HI M M M in inoo ro N 00 m M VO 00 H Tj- r^ ■* vo vo 0\ « -i- m Ov m M t^ Ov o VO vo t^ C^ f^ t^OO 00 00 00 Ov Ov Ov o M M (H O H M H HI M M M CO in M t^ m o\ in t^ N vo n oo m moo O m M r^ Ti- O vo 00 M Tj- vo N Ov m vo Ov M •>«• ►» 00 -^ t^ Ov P) m t^ m Ov m t^ C« in to mo vo vo vo t^ t>. t^ t>.00 00 00 00 Ov Ov Ov Ov O M H M M H H M HI M 00 m M t^ ■* t^ P) -i- vo m moo m ov m iH CO moo M m ■4- rv m vo Ov 11 •<«■ OvvC Pt 00 vo OVM ^ ■<♦■ HI tv m t^ p« m m mvo vo vo vo t^ r^ t-^ f^OO 00 00 00 Ov Ov o> ov Q M M M W HI HI M M lO \o ro ov in ■ t^OO 00 00 00 OV Ov ov Ov o o O O w H M >H »-• M o ■* w t^ m ■<1- t>. Ov (N OvvO M oo -+ t^ « m M t^ m moo m O vo N ov . t^ t> t^OO 00 00 00 Ov o> ov ov O O M M O M M M M *H M en N o\ m M t^ Tf vo ■* t^ O N en . m 00 •<»- t^ moo H m m Ov m PI vo CO i-i ■<*■ 00 11- r~ vo Ov Pt •* m m mvo vo vo tx >^ t^ t^OO 00 00 00 Ov 0> O ov M HI HI H H M 00 vc. r-i Ov ■*vO O M m c< CO ■«■ •>}- tv Ov P) o t^ m ov m t^ w m N 00 ■* moo o m M r^ m Ov vo 00 M m VO n 00 m vo Ov ►> ■♦ m m mvo VO vo vo t^ t~> t^OO 00 00 00 Ov Ov Ov Ov H w Hl HI M HI t^ ■^ 00 -^ K t^ rTMD Oi M m ovvo N ■^vO Ov M 00 m M r^ ■* r^ . C^OO 00 00 00 Ov Ov ov ov O M M M HI M M «o NO w ov m mvo CO >-■ M t~~ -t ■^VO Ov N vo m Ov m •* t^ o f) M t>. T^ m r^ m VO m Ov m moo m HI 00 -"t- VO 00 HI ■* m m mvo vo vo vo t^ t^ t^ t^oo 00 00 OV ov OvOv O O M M to ■<*■ ■* 4 vo m mvo 00 M o- m cN 00 CT)"^ OV M ■* O t- m ■>J- t^ Ov N o^ m N 00 •♦ t^ M moo m Ov m PI 00 moo M m m m mvo vo vo vo t- tv t~. t~»00 00 00 O- Ov ov ov H M O HI M HI M M H- N oo ■* ►- m moo M t^ CT: OVVO mvo 00 M P) 00 ■>*■ w ■a-vo Ov P) t^ m o-vo •<*■ t-« Ov PI PI CO -i- ►• m t^ m t^ m, OvvO moo o m m m mvo VO vo vo t^ t^ t~. t-00 00 00 00 Ov ovovo o H M O HI M »^ M M M CO vo M Ov m moo o m M t^ ■<^ mvo 00 >-i vo N Ov ■♦vo Ov w m M t^ ■* •* t^ Ov M VO « c^ m j^ PI m HI t^ ■*• moo m in m mvo vo vo vo r~ t^ t~ P^OO 00 00 00 OS Ov Ov C M H "if M moo m Ov m N m moo w oo ■«- vo mvo Ov n m On m HI T^vo Ov PI 00 "3- VO Tt- CV P) m Ov m. ►- m t~ m m m mvo vo vo vo t^ t^ t>. t^oo 00 00 00 Ov ovc> M M HI M M HI HC M M vo N 00 ■«• w m t^ O w t^ m Ov m moo vo IN 00 -"i- mvo 00 ►■ M 1-^ m Ov •*vO Ov w VO PI 00 ■'T T(- rv Ov P) t^ PO Ov m t^ PI m m mvo vo vo vo t-^ t^ tv f^OO 00 00 00 Ov Ov Ov Ov M HI " O ■* vo o N m tv O- in M t^ N moo -*■ vo N rn'^ 00 w 00 m M r> mvo Ov — m VO N ■* rx o^ PI 00 u, r4 t^ ■4- t^ PI in m mvo vo vo vo t~^ t-~ r^ p^oo CO 00 CO Ov o> Ov Ov O W H, HI M HI HI 1 -o t^oo ov o M M M C4 M f« CO ■* e< e< M e< IDtO t^oo c« e< e< c« cn o M c» e< CO CO CO CO ■^ tnio CO CO CO CO t^oo ov O CO CO CO >«■ MILK. 203 MILK STANDARDS. Solids. Fat. Solids not Fat. Vermont 12.5^ [3-25^] 9.25^ Massachusetts 13.0^ [3-7^] 9.3% " , in May and June. 12.0% New York 12.0^ 3.0^ [9.0^] New Jersey 12.0^ Michigan 12.5^ 3.0^ [9.5^] Wisconsin 3,0^ Minnesota 13.0^ 3.5^ [9.5^] Iowa 2,-0% England [11.5^] 2.5^ 9.0^ ADULTERATION OF MILK. The legal standards adopted in the different States of the Union determine the limits for fat or solids, below which the milk offered for sale must not fall. Where no control sample can be taken of a suspected sample of milk, calcula- tions of the extent of the adulteration practised are made on basis of the legal standard in each State. Whenever possible, a control sample should be secured on the prem- ises of the suspected party, and subjected to analysis. If the control sample contains appreciably less fat or solids not fat than did the suspected sample, the latter was skimmed or watered, or both skimmed and watered. Skimming. — I. If a sample is skimmed, the following for- mula will give the number of pounds of fat abstracted from 100 lbs. of milk : Fat abstracted =x = legal standard for fat — /, . (I) /being the per cent of fat in the suspected sample. In this and following formulas the percentages found in the control samples, if such are at hand, are always to be substituted for the legal standards, II. The following formula will give the per cent of fat abstracted, calculated on the total quantity of fat originally found in the milk: /X TOO X = 100 — , ^ . . . . (ID leg. stand, for fat ' ^ ^ 204 DAIRY CALENDAR. Watering. — I. If a sample is watered, the calculations are most conveniently based on the percentage of solids not fat in the milk: Per cent extraneous water in milk -y X loo .jj^. = ;»; = ICG — — -— -— , . (Ill) leg. stand, for solids not fat s being the per cent of solids not fat in the suspected sample. Example. — A sample contains 8.5 per cent of solids not fat ; if the legal standard for solids not fat be 9 per cent, 8.5 X 100 ^ ,„ . , . 100 — — = 5.6, will give the per cent of extraneous 9 water in the suspected sample of milk. II. Watering of milk may also be expressed in per cent of water added to the original milk, by formula IV : Per cent water added to original milk 100 X leg. stand, for solids not fat - 100. (IV) 100 X Q In the example given above, — 100 = 5.9 per cent 8-5 of water was added to the original milk. Watering and Skimming. — If a sample has been both watered and skimmed, the extent of watering is ascertained by means of formula III ; and the fat abstracted found ac- cording to the following formula : Per cent fat abstracted , , , leg. stand, for solids not fat ^ , ,.^. = .;«: = leg. stand, for fat X/. (V) Example. — A sample of milk contains 2.4 per cent of fat and 8.1 per cent solids not fat; then 8.1 X 100 extraneous water in milk = 100 = 10 per cent; 9 9 X 2.4 fat abstracted = 3 ^- ■ = -33 per cent. MILK. 205 lOo lbs. of the milk contained lo lbs. of extraneous water and .33 lbs. of fat had been skimmed from it. TAINTED MILK. The causes of tainted milk have been classified by the Swiss scientist Dr. Gerber as follows : 1. Poor fodder. 2. Poor, dirty water, used not only for watering the cows, but also for washing the cans. 3. Foul air in cow-stable. 4. Uncleanliness in milking. 5. Keeping the milk too long in too warm and poorly ventilated places. 6. Neglecting to cool the milk quickly after milking. 7. Lack of cleanliness in the care of the milk. 8. Poor transportation facilities. 9. Sick cows. 10. The cows being in heat. 206 DAIRY CALENDAR. II. CREAM. PERCENTAGE COMPOSITION OF CREAM. (Konig.) Mean of 43 Analyses. Minimum. Maximum. Water 68.82 22.66 376 4-23 •53 22.83 •63 •59 .11 83-23 29.93 7.88 5-52 2.50 Fat Casein, Albumen, etc Milk Sugar Ash 100 . 00 PERCENTAGE COMPOSITION OF DAIRY PRODUCTS. (KoNiG.) Skim - milk, grav ity creaming . . Centrifugal skim milk Buttermilk Whey Preserved milk Condensed milk, (no sugar added) Condensed milk, (sugar added). . . Scherff's condens- ed milk Koumiss (from mares' milk) — Koumiss (from cows' milk). .. Kephir No. of Analy- ses. rt fe Casein and Al- bumen. < 56 90-43 -87 3.26 4.74 .70 7 57 46 4 90.60 90.12 93-38 87 97 •31 1.09 •32 3 21 3.06 4-03 .86 3-34 5-29 4.04 4-79 4-74 •74 •72 .65 •74 36 58.99 12.42 11.92 14.49 2.18 64 25.61 10.35 11.79 50.06* 2.19 5 72.87 6.62 8.20 10.63 1.68 43 90.44 1 .46 2.24 1.77 .42 11 22 89.20 91.21 1.83 1.44 2.66 3-49 4.09 2.41 •43 .68 Specific Gravity. I 0357 X.0350 1.0348 1.0272 I. 0313 Lactic Alco- acid. hoi. .91 I. 91 •55 .02 .14 •75 13.84 per cent milk-sugar, 36.22 per cent cane-sugar. CREAM. 307 o 0? -* -4- lo m lo iou»>oxovo vovo. t^ tv t>. tioo oo ■4- IT) lo to lo lo lovo vo \0 vo vo »^ r^ tx t^ t>. tCoo c» oo N ■.oo 00 00 00 00 Ov Ov Ov CT. O O O .J?,J> 9 £) ^ "^ ^J: J?^ Ov w Tj-vo 00 M ro lOOO O ro vo vo (^ t^ r>. tv f^oo 0000 OOOVOVOVOV OOOOm m 00 M rpvo 00 - fovo 00 O fovo 00 H (T) vo 00 H rovo vOt>.t^txt^ COOOOOOOOV OvO\OvOO 00'- i-i M N ^ t-s ov N inoo o mvo 00 m rovo 00 m ■* t^ ov n ■«■ t^t^ts.t^0O OOOOOvOvOv OvOOOO mmmmS N ■^ °° j; ^ f^ O ro moo w T^vo o -rt wcsNPJN roroMTj-Tj- ^ M -*-00 W Ov Ov ON M ■♦ M 00 M ♦oo H M M „ N lOoo HI moo P) pj fO ro fO M M M M M M lOOO HI lO •♦•♦■♦ lO lO M HI M HI M 00 00 " IDOO Ov O N M M vo ON rovo O M w N N ro M (N » M M ♦ t^^ ►" ♦OO ro ro ■♦ ■♦ ♦ H M HI H HI HI IT) On POVO IT) lo lOvo vo HI M H HI HI ~~o H« lO On m t^ W M N moo p) vo M P) ro ro ♦ ♦ 00 N in ON ♦ ♦ m m IT) CO t-x HI IT) On vo VO t^ t^ r^ ro 00 M M M W ■*00 ro f, w w P) N M IH M M "1 ON r^oo PI ro fO ■♦ •♦ lo M M M IH M vO lO On n invo vo vo t^ HI HI HI HI M 00 M VO ♦ t>«00 00 Ov On HI HI M ^ HI 00 0\ HI m ON -"i-oo Ht M M M t^ M r^ - NO ■♦ If) mvO vo M l-l HI M M m ■♦ On t^ r^oo 00 00 l-l M M M M ■♦00 ro r^ p) Ov On O HI HI M M M p) M t^ N f~ P) CO ro •♦ -♦ m lo 00 trioo rooo 00 On ON O O HI M M PI p( PI P) PI PI N Ov lO w VO PI O HI N PI ro PI PI PI PI PI r^ fi Ov •* O ro •♦ ■♦ irivo P< N p< P» PI ^■Ot^f^Ov vopicomw t^^^Of^ro 0> P"Hipjp| (Y).^^ u^vo vo t^OO 00 0> On t>. ■♦ M OnVO ■♦moOVOpO OvO-^PJOn vO'^hi o>vO S'S*, «S r^"*^ "^^ "^ f^"' ON ON o « PI CI m HiNpjNpi PipipipiN pipjpipip) roMinmro O M pj fo ■♦ invo t^oo Ov O H N ro •♦ uivo t^^oo Ov O porocororo roerifOfOfO ■♦■♦■♦■♦■♦ ■♦■♦■^•■4-'4- lO JOS DAIRY CALENDAR. LIST OF HAND AND POWER CREAM SEPARATORS ON THE MARKET, 1894. Name. Hand Separators. 1. The De Laval '"'■Baby'''' Cream Separators. Baby No. i.. .- " No. 2 " No. 3 2. The Davis Interna"'! Hand or Power Separators (five styles) The Da^ns Hand and Belt Power Separators (five styles) 3. U. S. Cream Separators : No. 3. B style No. 4. A " No. 5. B " 4. The Butter Accumulator y No. 3 A and 3 B as separator " accumu- lator Power Separators. 1. Alpha Separators. Alpha No. i. Belt Power... " No. 2. " " ... " No. I. Steam Turbine " No. 2. Alpha Acme Belt Power... " " Steam Turbine Standard Belt Power '* Turbine 2. The Russian Steafn Separa- tors : The Dairy Russian The Standard " The Imperial " The Standard Belt Separa- tors : The Dairy Belt The Standard Belt The Imperial " 3. U.S. Cream Separators : No. I. A and B style No. 2. A style 4. The Reid Improved Danish Separator 5. The Columbia Cream Sepa- rators (three styles) — Capacity per Hour. Retail Price. lbs. 150 300 600 150-600 150-600 600 200 350-400 150 270-300 125 300 / \ 185 150 s 2000 3600 2000 3600 1300 1300 1000-1300 IOOO-I300 700-soo I 200- I 500 2000-3000 500-600 1 000- 1 500 2000-3000 1800-2300 1100-1300 ■ 2000-3000 V 300-600 $75 125 200 75-200 I 75—200 J 500 1 750 I 525 I 800 I 375 I 400 I 350 I 375 J 250 1 350 500 200 350 I 500 J 400 350 500 100-150- Manufacturer, The De Laval Sep- arator Co., N. Y. City. Davis & Rankin Bldg. and Mfg. Co., Chicago, 111. Vermont Farm Ma- chine Co., Bel- lows Falls, Vt. Swedish Cream and Butter Separator Co., N. Y. City. The De Laval Sep- arator Co., N. Y. City. P. M. Sharpies, Westchester, Pa. Vermont Farm Ma- chine Co., Bel- lows Falls, Vt. A. H, Reid, Phila- delphia, Pa. Columbia Cream Separator Co., Avon, N. Y. , CREAM. 309 HAND AND POWER CREAM SEPARATORS— (C.:7«.) Name. Capacity per Hour. Power Separators— (CV7«/V.) 6. The Jumbo-Alexandria Sep- arator The Davis Hand and Belt Power Separators. . . . The Butter Accumulator. No. lA, as separator " accumulator.. . . No. 2A, B, & C, as separator " accumu- lator No. 4A, for cream only. . . No. 4B, " " " . lbs. 2500-3000 800 ■ 1000-1200 2000-2500 2000 ) 1200 f 6qo 400 Butter 35-40 20-25 Retail Price. $500 250 350 500 400 400 I 200 J Manufacturer. Davis & Rankin Bldg. and Mfg. Co., Chicago. 111. Davis & Rankin Bldg. and M^g. Co., Chicago, 111. Swedish Cream and Butter Separator Co., N. Y. City. FORMULA FOR FINDING THE FAT CONTENT OF CREAM. Fleischmann's formula : ^ r ' r IOO(/ — /]) I r Per cent fat in cream — f.2 = r^^— \-ji , A where R — per cent of cream obtained, /= per cent fat in milk, /i — per cent fat in skim-milk ; or where F— per cent of fat in butter, B — yield of butter from 100 lbs. of milk, A = percentage churning. Under ordinary conditions of creaming, these formulas may be simplified to fi = 6.67/- 1.42, /2 = 5.77^. Formula for finding the per cent cream to be separated when a certain fat content in the cream is wanted (Fleischmann) : ioo(/-/0. /, /, and /a = per cent of fat in full milk, skim-milk, and cream, respectively. 210 DAIRY CALENDAR. III. BUTTER. BUTTE R-M AKING. By H. B. GuRLER, De Kalb, 111., ex-President 111. State Dairymen's Assn., Author of "American Dairying." Butter is made from milk. The cow manufactures the milk from the food she eats, hence the necessity of sound food. Unsound food makes off-flavored milk and poor butter. Some cows can manufacture food into milk at a profit, others cannot; hence the necessity of knowing the individuality of each cow, or her ability to work at a profit to her owner. At this stage of the dairy work there is no excuse for a dairyman not knowing what each and every cow is doing for him, thus being able to "weed out" the unprofitable ones. Be careful and cleanly in milking. Remove the milk to a pure atmosphere as soon as drawn from the cows. If the cream is raised by gravity process be careful of the sur- roundings, as milk will absorb bad odors from decayed vegetables, the hog-pen, the cow-yard, the kerosene-can, a filthy stable, from cooking in the kitchen, and various other sources. When milk is put through the separator as soon as it is drawn from the cow this source of danger is removed. Cream from the separator should be cooled immediately to a temperature of 60°; 55° is better. A cooler that will aerate at the same time it is cooling is very desirable. This is a vital point which many butter-makers stumble over. "When through separating and cooling, temper the cream to the temperature necessary to have it ripen at the time you wish to churn. If it is to be churned the following day this temperature should be 65°-7o". If the second day, 55°-6o°; and if it is to stand four to seven days, cool to 40°, if possi- BUTTER. 211 ble, as soon as practicable, and hold at that temperature until the day before you wish to churn, when it should be warmed to a temperature that will give the right acidity by the time you wish to churn. This temperature will depend on the kind of cream, whether separator cream or cream from some gravity process. Cream from shallow setting may be sufficiently ripened when taken from the milk. I recommend the use of Prof. Farrington's acid tablets for testing the acidity of cream (see p. 213). They are a great help to a beginner. Churn at as low a temperature as you can. This will de- pend on the per cent of fat in the cream. Rich cream can be churned at a much lower temperature than cream poor in fat. Cream from deep, cold setting may be churned at 58° to 62*'; and thick, rich cream from shallow setting at a much lower temperature. An ironclad rule cannot be made that will fit all cases. The separator will give cream containing various per cent of fat, from 15 to 40 per cent. Separator cream containing 15 per cent fat will need to be churned at about the same temperature as deep, cold setting cream. Separator cream containing 40 per cent can be churned at a temperature of 50", can be gathered at 50'', so the buttermilk will draw at that temperature. A low tem- perature gives the most exhaustive churning. At this tem- perature the buttermilk should contain no more fat than the average separator skim-milk. Cream containing a large per cent of fat does not develop acid as fast as cream with more milk in it. Cool cream for churning about two hours before, so as to let the butter-fat have time to solidify or harden. This gives a more waxy texture to the butter. Stop the churn when the butter granules are the size of wheat. If the granules are too small there is danger of a loss from its passing through the strainer. Wash no more than is necessary to remove the buttermilk. The colder it is churned the less washing is needed. When butter gathers at 54° one washing is sufficient ; if at 62° to 64°, two or three washings will be needed. Washing removes some of the delicate flavor or aroma. Remove the water from the churn ^s soon as possible — as soon as it has done its 212 DAIKY CALENDAR. work. Never allow it to lie and soak unless there is no other way of hardening the butter to a temperature where you can handle it. Salt to suit your trade. Work once or twice, as you pre- fer; twice working is preferable, as it makes the nicer-ap- pearing butter. Work just enough to remove the mottled or streaked appearance. When worked twice this can be told at the time by the appearance of the butter. When worked but once it cannot be told until the butter has stood long enough for the salt to dissolve. If worked but once examine the butter the following day, until you make your- self a rule of thumb to work by. I have found this neces- sary. I am compelled to look after this point in my creamery work when the butter is worked but once. Use the kind of butter-package that suits your trade, but always let it be neat. Never send a mussy-looking package to market. You cannot afford to do it. DIRECTIONS FOR THE USE OF MANNS' TEST FOR ASCERTAINING THE ACIDIVY OF CREAM. 1. Stir the cream thoroughly; insert small end of pipette in cream and draw until nearly full; then put the finger over upper end of pipette and allow cream to escape slowly (by admitting air) until mark on neck of pipette is reached. Transfer to a tumbler, rinse the pipette three times with lukewarm water, adding the rinsing water to the cream in the tumbler. Now add to contents of the tumbler three drops of the solution marked " Indicator" (phenolphtalein). 2. Fill the burette up to the o mark with the solution marked " Neutralizer" (alkali solution). 3. While constantly stirring the cream with the glass rod, allow the liquid to flow from the burette into the tumbler until the entire contents of the tumbler shows a pink tinge. Stop adding the solution from the burette the moment the color is permanent. 4. Read the level of the liquid remaining in the burette. The reading shows the amount of acid present. BUTTER. 213 The experience of those using the test indicates that where the acidity of the cream is right, to secure the best results in yield and flavor of butter, from 38 to 42 cc. of the neutralizer will be required for the test. It is a simple matter for each butter maker to learn by experiment the exact degree of acidity and churning temperature suited to the best results, and with these as standards reduce the process of butter-making to a certainty. By testing his cream in the afternoon the butter-maker will be able to set it to ripen at such a temperature that it will show the proper acidity for churning next morning. In testing the milk for cheese-making the same directions are to be followed, excepting that a much less acid condition is required; probably 15-20 cc. will give the best results. The whole numbers are cubic centimeters; the intermediate divisions are fractions of a cubic centimeter. Precautions iji Usmg the Test. — The solution marked "Neutralizer" is prepared of a certain strength. It is essential that this strength remain constant. Never let this solution stand without a stopper. Keep in glass or stone- ware. FARRINGTON'S AliKALINE TABLETS. Prof. E. H. Farrington of the Wisconsin Agricultural Experiment Station has devised a simple method of ascer- taining the acidity of cream in creamery work by means of alkaline tablets. Each tablet contains a definite amount of a powdered alkali (= approximately 4.5 cc. of a tenth normal alkali solution) and a small amount of the indicator phenolphtalein. A solution of the tablets in water has a reddish color, which is destroyed in the presence of an excess of acid. 25 cc. of cream is measured out, and a solu- tion of five tablets in 50 cc. of water is added until the color of the cream remains slightly red. By placing the solution in a graduated 50 cc. glass cylinder the quantity added may be directly read off. Experience has shown that properly ripened cream will have an acidity requiring for neutraliza- tion about 40 cc. of the solution, made up as directed. 214 DAIRY CALEKDAR. PERCENTAGE COMPOSITION OF BUTTER. (Konig.) No. of analyses included. Water Fat Casein Milk sugar Lactic acid Ash Aver- Mini- Maxi- Sweet Cream Butter. age. mum. mum. 302 10 13-59 84-39 •74 -50 . .62) 4-15 69.96 .19 -45 35-12 86.15 4.78 1.16 12.93 84-53 .61 .68 .66 .02 15-08 1.25 100.00 Sour Cream Butter. 13.08 84.26 .81 .66 1. 19 AVERAGE CHEMICAL COMPOSITION OF SWEET CREAM AND SOUR CREAM BUTTER. (Fleischmann.) Made from Sweet Cream, not Salted. Made from Sour Cream, Salted. Not washed. Washed. Not washed. Washed. Water Per ct. 15.00 83 -47 .60 .80 -13 Per ct. 15.00 83-73 •55 .60 .12 Per ct. 12.00 84-75 -50 ■55 2.20 Per ct. 12.50 84.62 .48 .40 Fat Casein and albumen Other organic substances Ash, or ash and salt PERCENTAGE COMPOSITION OF EUROPEAN SAM- PLES OF BUTTER. Number of samples analyzed Water Fat Casein, milk-sugar, / lactic acid, etc. j Salt French. •a bfiC C 4, 4) J3 .52 •S V T3 a C U3 c 'a in Q m m ^ ^ 28 12 40 5 78 * 15 24 11.99 13-35 13.84 12.05 13-73 15-33 12.22 85-47 83.40 84-35 84 -34 84.82 83.00 85.68 1. 19 1-39 1.23 1.60 1.36 1-47 1.26 1-35 1.86 -58 2.01 .09 .20 .84 w 50 II .64 86.93 .60 -83 BUTTER. 215 YIELD OF BUTTER FROM MILK OF DIFFERENT RICHNESS. (KiRCHNER.) loo lbs. of milk will yield the number of pounds of butter given in the table. (Percentage creaming, i6 per ct.; fat in butter, 83 per ct.) Per cent, of Fat in Milk. Per cent, of Fat in Skim-milk. .20 -30 .40 -50 2-5 2.697 2.600 2-503 2.406 a. 6 2.812 a. 716 2.618 2.522 2.7 2.928 2.832 2-734 2.638 2.8 3 044 2.948 2.850 2.754 a.g 3.160 3-063 2.966 2.869 3.0 3.276 3-178 3.081 2.984 3.1 3-392 3-293 3-297 3.100 3.3 3 508 3-409 3-313 3.216 3.3 3.624 3-525 3-429 3-332 3-4 3-739 3.641 3-544 3-447 3-5 3-854 3-757 3-659 3.562 3.6 3-969 3-873 3-774 3-677 3-7 4.084 3-989 5.890 3-793 3.8 4.200 4.105 4.006 3-909 3-9 4.316 4.220 4.122 4-025 4.0 4-432 4-335 4.238 4. 141 4.1 4-547 4-450 4-352 4-257 4-2 4.663 4-565 4.468 4-373 4-3 4-779 4.681 4-584 4-489 4-4 4-895 4-797 4.700 4.604 4-5 5. 01 1 4-913 4.816 4.719 4.6 5 -127 5.028 4-932 4-834 4-7 5-243 5-144 5.048 4-949 4.8 5-359 5.260 5.164 5-065 4-9 5-474 5 376 5-280 5.18X 5-0 5-589 5.492 5-395 5-297 FORMULA FOR FINDING YIELD OF BUTTER. In ordinary dairy or creamery practice, where modern methods of creaming and churning are applied, the yield of butter will exceed that of fat in the milk by 15 to 16 per cent, or i pound of fat in the milk will produce about 1.15 pounds butter, i.e., yield of butter from 100 lbs. of milk = 1. 15/, /being the per cent of fat in the milk. Fleischmann' s formula: Yield of butter = 1.16/— .25. 216 DAIRY CALENDAR. POUNDS OF MILK REQUIRED TO MAKE ONE POUND OF BUTTER. Per Cent Fat in Milk. 2.8.,.. 3-0... 3-2... 3.4... 3-6... 3.8... 4.0... 4-2... 4.4... 4.6... 4.8.., Lbs. of Milk per I lb. of Butter. 3I-I 29.0 27.2 ..... 25.5 24.2 22.9 21.7 20.7 19.8 18.9 18.I Per Cent Fat in Milk. 5.0... 5.2... 5.4... 5.6. . 5.8... 6.0... 6.2... 6.4... 6.6... 6.8... 7.0... Lbs. of Milk per I lb. of Butter. 17.4 16.7 ..... 16.I 15.5 15-0 14-5 14.0 13-6 13-2 12.8 12.4 Lbs. of Milk per 1 lb. of Butter. 10 II. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23 24. 25 Per Cent Fat in Milk. . 8.70 . 7.90 . 7.25 . 6.69 . 6.21 . 5-8o . 5.44 . 5.12 . 4.83 . 4.58 . 4-35 . 4.14 • 3-95 • 3.78 • 3-62 • 3.47 Lbs. of Milk per I lb. of Butter. 26 27 28 29 30 31 32 33 34 35 •••' 36 37 38.... 39 40.... Per Cent Fat in Milk. • 3-34 . 3.22 . 3.II . 3.00 . 2,90 . 2.81 . 2.72 . 2.64 . 2.56 . 2.48 , 2.42 • 2.35 . 2.29 . 2.23 . 2.17 The two preceding tables are based on ordinary creamery experience, i pound of fat in the milk producing 1. 15 pounds of butter. BUTTER. 31T NUMBER OF POUNDS OF MILK REQUIRED FOR MAKING ONE POUND OF BUTTER. (Kirchner.) Lbs. Butter per Lbs. Milk per i Lbs. Butter per Lbs. Milk per i loo lbs. of Milk. lb. of Butter. 100 lbs. of Milk. lb, of Butter. 2.4 41.67 3.8 26.32 2.5 40.00 3-9 25.64 2.6 38.46 4.0 25.00 2.7 37-04 4.1 24-39 2.8 35-71 4.2 23.81 2.9 34-48 4-3 23.26 3-0 33-33 4.4 22.73 3-1 32.26 4-5 22.22 3-2 31-25 4.6 21.74 3-3 30-30 4-7 21.28 3-4 29.41 4.8 20.83 3-S 28.57 4-9 20.41 3-6 27.68 5-0 20. GO 3-7 27.03 5-5 18.18 DISTRIBUTION OF 3IILK INGREDIENTS IN BUTTER MAKING. (Cooke.) 1000 lbs. of whole milk. 800 lbs. of skim-milk. 200 lbs. of cream. . . . 187 lbs. of buttermilk.. 43 . 3 lbs. of butter d V u •a c e he iSo (U 3 ■ ^ -! qCA d U3 T^tn CO Ibs. fu U < ^ < lbs. lbs. lbs. lbs. lbs. 130.0 40.0 26.0 7.0 49-5 7-5 78.0 2.4 22.0 6.0 41.2 6.4 52.0 37.6 4.0 1 .0 »-3 I.I 14.91 .8 3-77 -94 «-3 I.I 37-09 36-8 •23 .06 Proportion of the Total Milk Fat found in the Product. 6 94 92 LOSS OF BUTTER CAUSED BY INEFFICIENT SKIMMING. If three-tenths of one per cent of fat is left in the skim- milk, instead of two-tenths, in a separator creamery receiv- ing 1000 lbs. of milk a day, there will be a loss of about 340 lbs. of butter for the whole year, on the supposition that 1000 lbs. of milk yield 800 lbs. of skim-milk, and I lb. of butter contains .86 lbs. of fat. If the separation is still 218 DAIRY CALENDAR. poorer, greater losses will be sustained, as will be seen in the table given below. (Friis.) Excess of Fat Left in Skim-milk. Lbs. of Milk per Day. .05 per cent. .10 per cent. .20 per cent. .30 per cent. Loss of Butter During Whole Year. 1,000 170 340 680 I,030 2,000 340 680 1360 2,040 3.000 510 loao 2040 3,060 4,000 680 1360 2720 4,089 5,000 850 1700 3400 5,100 6,000 1020 2040 4080 6,120 7,000 1190 2380 4760 7,140 8,000 1360 2729 5440 8,160 9,000 1530 3060 6120 9,180 10,000 1700 3400 6800 10,200 SCORE FOR JUDGING BUTTER. World's Fair, 1893. Flavor 45 Grain 25 jZlolor 15 Salting 10 Packing 5 100 This score was adopted in judging butter exhibits at various State fairs and dairymen's conventions during 1894 ; the Conn. Dairymen's Association scored 50 for flavor and 5 for salting, otherwise as above. Minimum number of points entitling exhibitors to a premium: Wisconsin Dairymen's Association, 93, 95 and 94 points, for dairy, separator creamery, and gathered-cream butter, respectively. New York State Fair, 75 points. BUTTER. 219 engljIsh scale of points for judging BUTTER. (McCoNNELL.) Perfection, lOO. 25 Flavor : nutty, aromatic, sweet. 20 Moisture : as free from beads of water as possible. 10 Solidity : firm, not melting easily, nor softening. 25 Texture : closeness of grain, distinct fracture ; not greasy. 10 Color : natural, even. 10 Make : remaining points, cleanliness, salting, nicely put up, etc. 100 220 DAIRY CALENDAR. IV. CHEESE. HOW AMERICAN CHEESE IS MADE. By John W. Decker, of Wisconsin Agricultural Experiment Station, Author of " Cheddar Cheese Making." As soon as the milk is received at the factory it is heated to 86" F, and a rennet test made.* If the milk is not ripe enough it is held till the proper acidity is reached. If the milk is very svv^eet a starter of sour milk is added to hasten it. The milk should be set at such a ripeness that there will be one eighth of an inch of acid (fine strings) on the hot-iron in two hours and a half from the time rennet is added. If the cheese is to be colored the color is added just be- fore setting the milk. When it is thoroughly stirred in, we can add the rennet. The amount of rennet to be used depends on the kind of cheese desired. If a soft fast-cur- ing cheese is wanted, enough rennet is used to coagulate the milk in fifteen to twenty minutes ; if a slow-curing cheese, enough to coagulate in thirty to forty-five minutes. It is stirred in thoroughly in four or five minutes and then the dipper is run lightly over the top, to keep the cream down till the milk begins to thicken, when a cloth cover is spread over the vat and the coagulation allowed to continue till the curd will break clean over the fingers. * The Monrad rennet test is recommended. It consists of a i6o cc. tin cylinder for measuring the milk, a 5 cc. pipette, a 50 cc. graduated flask, and a half-pint tin basin. The rennet is measured with the 5 cc. pipette and delivered into the 50 cc. flask, the rennet adhering to the pipette being rinsed into the flask with a little water. The flask is then filled with water to the 50 cc. mark, and the solution mixed by shaking. The milk, the temperature of which should be 86° F., is measured in the tin cylinder, emptied into the half-pint basin, and 5 cc. of the dilute extract is measured into the 160 cc. of milk, and the number of seconds required to curdle it noted. If a few specks of charcoal are scattered on the milk and the milk started into motion around the dish with a thermometer, the instant of curdling can be noted by the stopping of the specks. They will stop so suddenly as to seem to start back in the opposite direction. CHEESE. 221 The curd is then cut, using the horizontal knife first and cutting lengthwise of the vat. The cutting is finished from this point with the perpendicular knife, the curd being thus cut into cubes one half inch in diameter. Without waiting for the curd to settle, we begin stirring very carefully with a wure basket, and rub the curd off from the sides of the vat with the hand. As soon as this is done we turn on the heat carefully and raise the temperature slowly to 98° F. ; when the curd is firm enough a wooden rake is used to stir it. The temperature is raised at the rate of one degree in four or five minutes. As soon as the temperature of 98° F. is reached we begin trying the curd on the hot-iron for acid. We must have the curd firm enough when the whey is drawn, so that a double handful pressed together will fall apart readily. This is the test for a proper cooking. When fine threads one eighth of an inch in length show on the hot iron the whey is ready to draw. This should be two and a half hours from the time the milk was set. The whey is drawn off by means of a whey gate and a whey strainer, and the curd dipped into a curd-sink or on racks placed in the vat. There should be racks in the curd-sink over which a linen strainer-cloth is thrown. The curd is dipped onto this cloth and the whey drains through. The curd should be stirred, to facilitate the escape of the whey, and is then left to mat together. In fifteen or twenty minutes it can be cut into blocks eight or ten inches square, and turned over. After turning several times these blocks can be piled two or three deep. The acid will continue to develop in the curd ; when it will string about an inch it will have as- sumed a stringy or mealy texture, so that it will tear like the meat on a chicken's breast. It is then run through the curd-mill and cut up into small pieces. These pieces are stirred up every little while to air. In the course of another hour and a half there will be two inches of acid on the curd ; it will smell like toasted cheese when pressed against the hot-iron, and when a handful is squeezed, half fat and half whey will run out between the fingers. It is then ready to salt. It is cooled to 80° F. be- 222 DAIRY CALENDAR. fore salting. If a fast-curing cheese is wanted we use two pounds per hundred pounds of curd; two and a half pounds are used for a medium cheese, and three pounds for a slow- curing cheese. The curd should be spread out at an even thickness and the salt applied evenly. It should then be thoroughly stirred several times. As soon as the harsh feeling has left the curd it is ready to go to press. The screw should be turned slowly, but fast enough so that a stream of brine is kept flowing. The full pressure should not be applied for ten minutes. In an hour the bandages can be turned down, and full pressure is then applied. The continuous-pressure gang-press made by D. H. Burrell and Co., is the most satisfactory, as the cheese will not loosen during the night. The next day the cheese are placed on the shelves and the rinds greased. They should be turned and rubbed every day. The tem- perature of the curing-room should be 60° to 65° F., and moisture should be supplied in dry weather. The cheese are boxed and shipped in about a month. DISTRIBUTION OF INGREDIENTS IN CHEESE- MAKING. (COOKB.) Total Solids. Fat. Casein and Albumen. Milk- sugar. Ash. Cheese Cheese-press drips . . . Whey Per cent 54-2 •9 44.9 Per cent 90.6 •4 9.0 Per cent 77-4 .6 22.0 Per cent 1-5 93-5 Per cent 36 I 63 lOO.O 100.0 100. 100. 100 DISTRIBUTION OF FERTILIZING INGREDIENTS IN CHEESE-MAKING. (Cooke.) Nitrogen. Phosphoric Acid. Potash. 1000 lbs. of whole milk 900 lbs. of whey lbs. 5-3° 1-35 3-95 lbs. 1.90 1.23 •65 lbs. 1-75 1.63 . 12 100 lbs. of cheese CHEESE. 223 VARIETIES AND ANALYSES OF CHEESE. (McCONNELL.) British^ pressed — Cheddar, 3 months 6 " .... " average Cheshire, new " old Derby , Dunlop Gloucester (single) (double).... British, soft — Cream , Stilton French, soft — Brie Camembert Gervais (cream) Neufchatel , French, pressed — Gruyere Roquefort , Dutch — Edam (round) , Gouda(flat) , German — Backstein Swiss — Backstein Bellelay(soft) , Emmenthaler Italian — Gorgonzola Parmesan Various — American factory , Foreign skim, average German sour milk Whey cheese (cow). . . (goat)... Water. Per ct. 36.17 3117 34-38 36.96 32.59 31.68 38.46 32.50 35-96 30-65 30.35 50-35 50.16 52 -94 44-47 34-87 31.20 36-28 21.90 73-10 35-80 37-59 35-14 44.04 31-34 25-93 46.08 63.63 24.21 25.29 Casein. Per ct. 24-93 26.31 26.38 24.08 32-51 94.50 25.87 28.51 21.74 4-94 28.85 17.18 21.85 11.80 14.60 25.87 27-63 24.06 46.9s 19.80 24.44 28.88 30.86 28.06 41.99 38.12 33-37 25-27 9.06 9.10 Fat. Per ct. 31-83 .33-68 32.71 29-34 26.06 35-20 31 -86 28.23 26.83 62.99 35-39 25.12 21.13 20.75 33-70 28.91 33 -16 30.26 24.81 2.80 37-40 30.05 31.00 29-84 19.22 31-55 10.54 4-85 20.80 20.98 Sugar. Per ct. 3-21 4.91 5-17 4-53 4.38 2.58 6.12 41.01 29.21 Ash. Per ct. 3.86 3-93 3-58 4-45 4-31 4.24 3-81 4.66 4.07 1. 15 3-82 5-41 3.89 2-93 2.99 3-84 6.01 4.90 6.33 2.10 2.36 3-48 4.00 3-87 6.25 4-38 3-8i 367 4-92 3.88 PERCENTAGE COMPOSITION OF CHEESE. (Konig.) Cream cheese.. Full cream cheese Half-skim cheese. . Skim cheese Sour-milk cheese • . Whey cheese tn 1 , (LI c « «« >> c Ji y rt u 'Cts S i< rt ^ S C 3 -I2 1.02 27 36.33 40.71 18.84 143 38.00 39-79 30.25 25-35 1-43 21 23.92 29.67 1.79 41 46.00 11.65 34.06 3.42 IS 52.36 16.03 36.64 .90 7 23.66 16.91 8.90 45-75 3. 10 4-97 4 73 4.87 4.07 4-78 224 DAIRY CALENDAR. FORMULA FOR FINDING YIELD OF CHEDDAR CHEESE. The approximate yield of green cheddar cheese from loo lbs. of milk may be found by multiplying the per cent of fat in the milk by 2.7; if /designate the per cent of fat in the milk, the formula will therefore be: Yield of cheese = 2.7/. (Babcock.) For cured cheese the factor will be about 2.6. If the per centages of casein and fat in the milk are both known, the yield of cheese may be calculated from the following formula, which will give practically correct results: Yield of cheese =■ x = i.if-{- 2.5 casein. (Babcock.) YIELD OF DIFJ ERENT KINDS OF CHEESE FROM 100 LBS. OF MILK. (Fleischmann.) Soft full-cream cheese intended for immediate consumption Very soft full-cream cheeses (Brie, Camembert, Neufchatel, etc.) Somewhat firmer, full-cream soft cheeses (Lim- burger, Remondon cheese, etc ) Soft half-skim cheese (Limburg), i J lbs. butter and Soft skim cheeses {A la Brie, Camembert, Livarot. Backstein, etc.), 3-3.4 lbs. butter and Roquefort cheese (made from sheeps' milk) Full-milk, from American and English cheeses, and .75 lbs. whey-butter. Full-milk from Dutch and Swiss cheeses and .75 lbs. whey-butter. Half-skim firm cheeses, 1.6 lbs. butter and Skim-milk cheese, 3-3.5 lbs. butter and Sour-milk cheese, 3-3.5 lbs. butter and Scandinavian " Gammelost ■" and 3-3.5 lbs. butter. Whey cheese (" Mysost ") and butter and skim-milk cheese. Green Cheese. Cured Cheese. lbs. lbs. 25-33 18-22 12-15 13-16 9-1 1 12-13 9-11 7.5-12 18 9-1 1 6.5-9 12-14-3 8-9 8-1 1 7-10 7-10 5-7 7-5-9 3-5-5-5 5-8 4-6 5-6 2-3 d-7 Whey in manufacture of full-cream cheese, 73-88 lbs., average 81 lbs. " '' " " half-skim " 72-80 " " 76 " " " " " skim cheese 66-76 " " 71 " Under similar conditions 5-7 lbs. less of whey are obtained in the manu- facture of soft cheese than in that of firm cheese. The loss sustained in the manufacture of cheese amounts on the average to 3 lbs. per 100 lbs. of milk, not considering the losses incurred in the curing of the cheese. CHEESE. 99 T bfi 4^ 4 i 2 O . in o " a o. ^ a a o X! O 0^5 •^ « U (U - S 0) rt e *' "^ .. •— r "" 12; QQ oiGQ Qiai " 3 « 0) N crc c O O rt O- •3S33113 JO a * i ^ O 00 00 w M in O O ^ CO f»~. ■* to lO „ 1 o 1- >o ■<1- M •asaaqo a u = z t r: ' ^ a •PPIM • • a • • 4> • • V • ' U ■ -O 3 i . a • • jS : : • c • • 4) • ■ V ■ u • •O : 3 . S : pauadi^a o o ^ o o \o vo ^ lO fO >o VO VO VO V3 o VO o •pailddv ! 3jnSS3J(J I 3 o- S2; padopASQ PPV 3 ,S (U D W 4; a> 0) a- 0500 5 aoj p3MO^ -IV sraix 0000 00 000 p3;;3UU3^ ti-S" 01 P3I003 s^SuiuaAg fc, 00 ir, m in m VO VO VO O c '5 - - ■z 6 J3 J=^ 2hJc/5 • V 3 o ^-o a a^ ^ u u c 4; a C 3 i- ^i?i33 'Crt mow o c o w bxS 226 DAIRY CALENDAR. DETERMINATION OF HUMIDITY IN CHEESE- CURING ROOMS. The proper degree of humidity in the cheese-curing room will vary with different kinds of cheese and at different stages of the curing process. Young cheese should be placed in a somewhat drier curing-room than older; the latter kinds, according to Fleischmann, require a relative humidity of 90°-95°, against 85°-90° for green cheese. In the interior of our continent it is somewhat difficult to obtain as much moisture in the air of curing-rooms as is represented by these figures; the relative humidity of ordinary curing-rooms in this region, therefore, but rarely goes over 60°. A higher degree of humidity may be ob- tained by hanging wet sheets of canvas in the curing-room. (Decker.) Kirchner states that the humidity of curing-rooms should not, in general, go below 80° or above gs'^. Temperatures from 5o°-7o° F. are preferable in the curing-room. Self-recording thermometers are to be recommended for use in curing-rooms. For observation of relative humidity, a wet and dry bulb thermometer, a Mitthoff's hygrometer, or a Lambrecht's polymeter may be used to advantage. Any of these instruments may be obtained through dealers in chemical glassware or dairy supplies; the prices range from $8 to $30. CHEESE. 227 TABLE SHOWING THE RELATIVE HUMIDITY IN THE AIR OF CLRING-ROOMS. (King.) Directions. — Notice that the table is in three column sections. Find air temperature in first column, then find wet-bulb temperature in second column, same division. In third column opposite this is relative humidity. Example.— h\x temperature is 50°, in first column; wet-bulb is 44°, in second column, same division. Opposite 44° is 61, which is the per cent of saturation, or the relative humidity of the air. 1- — '-'03 >.J3 za aJ5 13 i 32 37 35 31 41 48 46 58 33 44 36 37 42 54 47 63 34 52 37 44 43 60 48 69 35 59 38 50 49 44 b7 53 49 75 36 68 45 39 57 45 73 50 81 37 76 40 64 46 80 51 87 3» 39 84 92 41 42 71 78 47 48 86 93 52 94 43 85 42 32 32 31 38 44 92 39 32 43 37 33 40 37 44 42 34 4b 35 26 4t 43 45 48 35 53 3f 32 42 49 46 53 41 36 60 37 38 43 55 47 59 37 68 38 45 50 44 61 54 48 64 3« 76 39 51 45 67 49 70 39 84 46 40 58 46 74 50 76 40 92 41 65 47 48 80 87 51 82 88 72 52 33 34 35 36 33 40 47 43 44 45 79 85 93 49 93 53 94 40 33 43 33 38 54 41 39 44 42 37 61 3t> 28 42 45 45 43 3a 69 37 34 43 50 46 49 39 77 38 40 44 56 47 54 40 84 39 46 51 45 62 48 59 41 92 40 52 46 68 55 49 65 47 41 59 47 74 50 70 33 28 42 66 48 8i 51 76 34 34 43 72 49 87 52 82 35 41 44 79 50 93 53 88 36 37 48 55 45 46 86 93 54 43 41 35 94 3a 62 42 40 44 34 39 70 37 29 43 46 45 39 40 77 38 35 44 51 46 44 41 85 39 41 45 . 57 47 50 42 92 40 47 52 46 63 69 48 55 60 53 47 56 49 34 29 48 42 60 48 75 50 65 35 36 43 66 49 81 51 n 3t> 43 44 73 50 87 52 77 37 49 45 79 5^ 94 53 82 3« 56 46 86 54 88 44 39 40 4t 03 70 78 47 93 41 31 36 41 55 94 38 30 53 43 45 36 42 85 49 39 36 44 47 57 46 40 43 92 40 42 45 52 47 45 228 DAIRY CALENDAR. HUMIDITY IN THE AIR OF CURING-ROOMS.— Cb«. >sD i!-^ -•s >.xi t;^" -•a >^Xi v-^ ^e V- — '-'P3 V 3 V 3 48 50 1 58 84 55 49 61 60 49 55 61 59 89 56 53 62 64 50 61 60 94 57 57 63 68 51 66 58 61 64 72 57 52 71 50 41 59 66 70 65 77 53 77 51 45 66 60 71 66 81 54 83 52 50 61 75 67 86 55 88 53 54 62 80 68 90 56 94 62 54 55 56 59 64 69 63 64 65 85 69 95 46 37 90 95 58 59 45 48 47 42 57 74 48 46 58 79 54 4^ 60 52 49 51 59 84 55 ■ 45 61 56 50 56 60 89 56 49 62 60 58 51 61 61 95 57 53 63 64 67 72 58 59 58 62 71 64 65 68 52 53 51 ■ 42 72 54 78 52 46 67 60 66 66 77 55 83 53 51 6i 7' 67 81 56 89 54 55 62 76 68 86 57 94 55 60 63 80 69 91 63 56 64 64 85 70 95 47 38 57 69 65 90 48 43 58 74 66 95 59 60 45 49 49 47 59 79 50 52 60 84 55 42 61 53 51 57 61 89 56 46 62 57 59 52 62 67 72 62 95 57 •8 50 54 58 63 64 65 61 65 69 53 54 52 43 59 72 55 78 53 47 60 63 66 73 56 83 54 51 68 61 67 67 77 57 89 55 56 62 71 68 82 58 94 56 60 63 76 69 86 64 57 65 64 81 70 91 48 39 58 70 65 66 85 90 71 95 49 44 59 74 50 48 60 61 79 85 67 95 60 61 46 50 5^ 53 52 58 62 90 56 43 62 53 60 53 63 63 95 57 47 63 57 54 68 S8 51 64 61 55 73 S3 44 59 55 65 65 56 78 54 48 60 59 73 66 69 57 84 55 52 61 63 67 73 58 89 66 56 69 62 67 68 78 59 94 57 61 63 72 69 82 65 58 59 65 70 64 65 76 81 70 71 86 49 40 91 50 44 60 61 75 80 66 67 86 72 95 51 49 90 61 52 54 58 62 63 85 68 95 61 62 47 50 53 90 54 63 64 95 57 44 74 63 54 55 68 58 48 64 r,8 ;)*j 56 73 66 53 40 70 59 52 65 62 57 78 54 45 60 55 66 66 CHEESE. 229 HUMIDITY IN THE AIR OF CURING-ROOMS.— O;;/. 0^ 74 75 Rel. Hum. ta za 67 68 69 70 71 72 73 70 74 78 82 86 91 95 76 63 64 65 66 67 68 69 70 71 72 73 74 75 62 63 64 65 66 67 68 69 70 71 72 73 74 47 51 55 58 62 66 70 74 78 82' 87 91 95 77 64 65 66 67 68 69 70 71 48 52 55 59 63 66 70 74 78 82 87 91 95 77 49 52 56 59 63 67 71 74 78 79 72 73 74 75 76 65' 66 67 68 69 70 71 72 73 74 75 76 66 67 68 78 83 87 91 95 49 53 56 60 63 67 71 75 79 83 87 91 50 53 57 79 80 69 70 71 72 73 74 75 76 77 66 67 68 69 70 71 72 73 74 75 76 77 78 60 64 68 71 75 79 83 87 91 47 51 54 57 61 64 68 72 75 79 8^ 87 92 SCORE FOR JUDGING CHEESE. Flavor Texture (and body). Color Salting- Make up (finish) . . World's Fair 1893. 45 20 15 New York, 1894. For Export. 45 30 15 For Home Trade. 50 25 15 Wisconsin Dairymen's Assoc. 1894. 45 30 15 ENGLISH SCALE OF POINTS FOR JUDGING CHEESE. McCONNELL.) Perfection, 100. 35 Flavor: nutty, buttery. 25 Quality: mellow, rich, melting on tongue. 15 Texture: solid, compact. 15 Color: natural-like, even. 10 Make: remainder, due to good making, as cleanliness, salting, perfect rind, etc. 100 230 DAIRY CALENDAR. WHEY TO BE ALLOWED AT CHEESE FACTORIES FOR QUANTITIES OF 3IILK FROM 30 TO 360 POUNDS. (Robertson.) The figures in the columns denote the inches of whey. Weight of Diameters of Milk-cans in Inches. Milk in Pounds. 20 19 18 17 16 15 14 13 12 30 2 2 3 3 3 3 4 5 6 35 2 3 3 3 3 4 5 6 7 40 3 3 3 4 4 5 6 6 7 45 3 4* 4 4 4 5 6 7 8 50 3 4 4 5 5 6 7 8 9 55 4 4 5 5 6 7 8 9 10 60 4 5 5 6 6 7 8 9 II 65 4 5 5 6 7 8 9 10 12 70 5 5 6 7 7 8 10 II 13 75 5 6 6 7 8 9 10 12 14 80 5 6 7 8 8 10 II 12 15 85 6 6 7 8 9 10 12 13 16 90 6 7 7 9 9 II 12 14 17 95 6 7 8 9 10 II 13 15 18 100 7 7 8 9 10 12 14 16 19 105 7 8 9 9 II 13 -5 16 19 no 7 8 9 10 II 13 15 17 20 "5 8 9 10 10 12 14 16 18 21 120 8 9 10 II 12 14 17 19 22 125 8 9 10 II 13 15 17 19 23 130 9 10 II 12 13 16 18 20 24 135 9 10 II 12 14 16 19 21 140 9 10 12 13 14 17 20 22 145 10 II 12 13 15 17 20 23 150 10 II 12 14 15 18 21 24 155 10 II 13 15 16 19 22 160 II 12 13 15 16 19 22 165 II 12 14 16 17 20 23 170 11 12 14 16 17 20 23 175 12 13 15 16 18 21 24 180 12 13 15 17 18 22 24 i8s 12 14 15 17 19 22 190 13 14 16 18 19 23 195 13 M 16 18 20 23 200 13 15 17 18 20 24 205 14 IS 17 19 21 210 14 t6 18 ^9 21 215 14 16 18 20 22 220 15 ■16 18 20 23 225 15 17 19 21 24 230 15 17 19 21 24 235 16 18 19 22 240 16 18 20 22 245 16 18 20 23 250 17 19 21 23 260 17 19 22 24 270 18 20 22 280 19 21 23 290 19 22 24 300 20 23 24 310 21 23 320 21 24 330 22 340 23 350 23 360 24 CHEESE. 231 SCORE IN JUDGING PROFICIENCY OF BUTTER AND CHEESE MAKERS. (Adopted by British Dairy Farmers' Association.) Butter-making-. Preparation of cream 4 " "utensils 6 Ventilation of churn .... 4 Judgment and skill in churning. . 15 Washing butter in churn 10 Use of strainer 4 " "thermometer 7 " "butter-worker 7 Salting 5 Making up. 15 Flavor and color . 7 Texture and freedom from moist- ure 7 Cleaning utensils 4 Rapidity and cleanliness of work- ing 5 Cheese-making. Testing acidity of milk 2 Skill in obtaining milk at right temperature ... 10 Temperature for renneiing 3 Renneting and well mixing 5 Care and skill in breaking 20 Care and skill in scaldings 20 Ripening and proper acidity of curd 20 Cleanliness and neatness in work 10 PAYMENT OF MILK AT CREAMERIES AND CHEESE FACTORIES. Numerous systematic and extensive experiments by vari- ous scientists have proved that the value of milk for both butter and cheese production stands in direct proportion to its fat content. Patrons of separator cheese and butter factories should therefore receive payment for the milk de- livered by them according to the percentage of fat in the milk, i.e., according to the quantity of fat delivered in their milk. The same applies to gathered-cream factories as well. The tables given on pp. 234-35 will aid in the calculation of the value of milks of different richness, according to prices agreed upon. In paying for the milk delivered by patrons, four, or, essentially, three, different methods are followed at different factories, all of which are just to all parties concerned. The methods and the directions for using the tables in each case are given below. The tables and discussions entered upon are largely taken from Ver- mont Experiment Station Bulletin No. 16. 232 ^ DAIRY calp:ndar. METHODS OF PAYMENT FOR MILK AT CHEESE AND BUTTER FACTORIES. 1. A certain price is to be paid per one hundred lbs. of milk containing a definite per cent of fat (e.g., $i.oo per lOO lbs. of four per cent milk). By referring to the second half of the table on p. 234 we find $1.00 opposite 4.00 per cent of fat; the figures in the same column as $1.00 then give the value of 100 lbs. of milk containing percentages of fat rang- ing from 3.00 to 5.00; e.g., 100 lbs. of 3 per cent milk is worth 75 cents, of 4.5 per cent milk $1.13, of 5.40 per cent milk $1.35, etc. 2. A certain price is to be paid per pound of fat delivered. If 21 cents is the price agreed upon we multiply .21 by three, and the product, .63, gives the amount in dollars to be paid per 100 lbs. of three per cent milk. The column in which the figure .63 occurs opposite 3.0 per ct. is then to be used in the calculations as long as the price is paid, and 3.5 per cent milk will be paid with 73 cents per lOO lbs., 5.3 per ct. milk $1.10 per 100 lbs., etc. Example : Patron A delivers 840 lbs. of milk during one week, containing, according to the test made, 4.3 per cent fat. If the price agreed upon per pound of fat was as be- fore stated, he is to receive 90 cents per 100 lbs. of milk, or $7.56 in all. Patron B, sending 625 lbs. of milk testing 3.45 per cent, will receive 6.25 X .72 = $4.50, etc. In the table only tenths of per cents are given; 3.45 being half-way between 3.40 and 3.50, for which percentages 71 and 73 cents are to be paid respectively, we multiply by the mean of the two values, or .72. If a test differs less than five-hundredths from any percentages given in the table, the nearest figure is chosen. 3. Patrons are to be paid what is received for the butter, less a certain amount for cost of jnaking and tnarketing. Multiply each man's milk by the per cent of fat it contains, and the sum of the several products will be the total amount of fat contained in the day's milk. Divide the pounds of butter made from the milk by the pounds of fat it contained, to PAYMENT FOR MILK. 233 find how much butter each pound of fat makes. Multiply- ing the amount received per pound of butter, less the cost of making, etc., by this last result will give the amount to be paid for each pound of fat delivered. Example : Suppose the patrons furnish milk containing in all 400 lbs. of fat, which made 460 lbs. of butter, selling for 27 cents per pound. The expense of making the butter is found to be, e.g., 4 cents per pound. 27-4= 23 cents; 460 divided by 400 equals 1.15; 23 multiplied by 1.15 equals 26.45, which is the amount, in cents, to be paid per pound of fat delivered; 26.45 X 3 = 79-35, or nearest 79 cents, is then the money to be paid for 100 lbs. of 3 per cent milk, and (see table) 90 cents for 100 lbs. of 3.40 per cent milk, $1.24 for 100 lbs. of 4.7 per cent milk, etc. 4. A certain price is to be paid per lOO lbs. of milk of average quality. Find the total fat contained in the milk as before; divide this amount by the total weight of milk delivered, and the result will be the average per cent of fat in the milk. Starting from this per cent at the left of the table, go to the right until the price per 100 lbs. agreed upon is reached; the perpendicular column in which this figure is found is the one to be used. Example : Suppose milk of average quality is to be paid $1.00 per hundred pounds, and the farmers furnish 8500 lbs. of milk, containing in all 440 lbs. of fat; 440 divided by 85.00 then equals 5.18, the number nearest to which in the table is 5.20 per cent. To the right of 5.20 per cent $1.00 is found in the column headed .58, which column would be the one to use. 234 DAIRY CALEKDAR. PRICE OF MILK PER lOO POUNDS. P.ct. Fat. Price per 100 lbs. of Milk , in dollars and cents. 3.00 1. 00 •97 .94 .91 .88 .86 .83 .8t •79 •77 3.10 1.03 1. 00 •97 ■94 .91 .89 .86 .84 .82 •79 3.20 1.07 1.03 1. 00 •97 94 .91 .89 .86 •85 .82 3- 30 1. 10 1.07 1.03 T .00 •97 •94 .92 .89 .87 .84 340 I-I3 l.IO 1.06 1.03 1. 00 •97 •94 .92 .90 .87 3-50 1. 17 I-I3 1.09 1.06 1.03 1. 00 •97 •95 •93 .89 3.60 1.20 1. 16 1. 12 1.09 1.06 1.03 1. 00 •97 •95 .92 370 1.23 1. 19 1. 16 1. 12 1.09 1.06 1.03 1 .00 .98 •94 3.80 1.27 1.23 i.i^ ^•15 1. 12 1.09 1.06 1.03 1. 00 •97 3-90 1.30 1.26 1.22 I. 18 1-15 I. II 1.08 1.06 1.03 1. 00 4.00 1-33 1.29 1.25 1.21 1.18 1. 14 I. II 1.08 1.06 1.02 4.10 1-37 1.32 1.28 1.24 1. 21 1. 17 1. 14 I. II 1.08 I •OS 4.20 1.40 ^•35 ^•31 1.27 1.24 1.20 1. 17 1. 14 I. II 1.07 4-30 1-43 1-39 1-34 1.30 1 .26 1.23 1. 19 1. 17 1. 14 1. 10 4.40 1.47 1.42 1.38 ^•33 1 .29 1.26 1.22 1. 19 1. 16 1. 12 4-50 1.50 1-45 1. 41 1.36 1.32 1.29 1.25 1.22 1.19 ^•i5 4.60 1-53 1.48 1.44 139 1-35 ^•3i 1.28 I^25 1. 21 1. 17 4.70 1-57 1.52 1.47 1.42 i^38 1-34 I-3I 1.28 T.24 1 .20 4.80 1.60 I -55 1.50 ^•45 1. 41 1-37 1-33 t.30 1.27 1.23 4.90 1.63 1.58 1-53 1.48 1.44 1.40 1.36 1-33 1.29 I-2S 500 1.67 1. 61 1.56 ^■52 1.47 1^43 1-39 i^36 1.32 1.28 5.10 1.70 T.65 1-59 ^■hS 1.50 1.46 1.42 1-39 1-35 1.30 5- 20 1-73 1.68 1.63 1.58 1-53 1:49 1.44 1. 41 1-37 1-33 5.30 1.77 1. 71 1.66 1. 61 1.56 1. 51 ^•47 1.44 1.40 1-35 5-40 1.80 1-74 1.69 1.64 1-59 ^•54 I •SO 1.47 1.42 1.38 S-50 1.83 1-77 1.72 1.67 1.62 1-57 ^•53 1-50 1-45 1. 41 5.60 1.87 1. 81 1-75 1.70 1.65 1.60 1.56 1^52 1.48 1.44 ■ 570 1.90 1.84 1.78 173 1.68 1.63 1.58 1-55 1^50 1.46 5.80 1-93 1.87 1. 81 1.76 1. 71 1.66 1. 61 1-57 1-53 1.49 590 1.97 1.90 1.84 1.79 ^•74 1.69 1.64 1.60 1.56 ^•5i 6.00 2.00 1.94 1.88 1.82 1.76 1. 71 1.67 1.62 1-58 154 3.00 •75 ■73 •71 .70 .68 .67 .6s .64 •63 .61 3.10 .78 •75 •73 .72 .70 .69 .67 .66 .65 •63 3.20 .80 •78 .76 •75 •73 •71 .69 .68 .67 .65 3-30 •83 .80 •78 •77 •75 •74 •72 •70 .69 .67 3-40 .8s .83 .81 •79 •77 .76 •74 •73 •71 .69 350 .88 .85 •83 .82 •79 .78 .76 •75 •73 •71 3.60 .90 .88 .85 .84 .82 .80 .78 •77 •75 •73 3^70 •93 .90 .88 .86 .84 .83 .80 •79 •77 •75 3.80 •95 •93 .90 .89 .86 .85 .82 .81 ,80 •77 3^90 .98 •95 .92 .91 .88 • 87 •8s •83 .82 •79 4.00 1. 00 •97 •95 •93 .91 .89 .87 .8s • 84 .81 4.10 1.03 1. 00 •97 .96 •93 .91 .89 •87 .86 •83 4 20 I. OS 1.02 1. 00 .98 •95 • 94 .91 .90 .88 .8S 4-30 1.08 1.0s 1.02 1. 00 .98 .96 •93 .92 .90 .88 4.40 1. 10 1.07 1.05 1.02 1. 00 .98 •95 •94 .92 .90 PAYMENT FOR MILK. 235 PRICE OF MILiK PER lOO POV'SDS.— Continued. Price per loo lbs. of Milk, in dollars and cents. ^•13 I 15 1. 18 1.20 1-23 1.25 1.28 1.30 1-33 1-35 1.38 1.40 1-43 1-45 1.48 1.50 1. 10 1.07 1.05 I. 12 1. 10 I 07 I 15 1. 12 1 .09 1.17 1. 14 1. 12 1.20 1. 17 1.14 1.22 1. 19 1. 16 1.24 1. 21 1. 19 1.27 1.24 1. 21 1.29 1 .26 1.23 1.32 1.29 1.26 1-34 1-31 1.28 1-37 1.34 X.30 1-39 1.36 1-33 1. 41 1.39 1-35 1.44 1. 41 1.38 1.46 1-43 1 .40 1 .02 1.05 1.07 1.09 I. II 1. 14 1. 16 1.18 1 .20 1.23 1-25 1.27 1.30 1.32 1-34 1.36 T .00 I.02 I 04 1.07 1.09 I. II I 13 1. 16 1. 18 1.20 1.22 1.24 1.27 1.29 I 31 1-33 •97 1. 00 1 .02 1.07 1.07 1 .09 1. 11 1. 13 115 1. 17 1.20 1.22 T.24 1.26 1.28 1.30 .96 .98 1. 00 1.02 1.04 1.06 1 .09 I. II 1-13 I 15 1. 17 1. 19 1. 21 1.23 1.26 1.28 •94 .96 .98 1. 00 1.02 1.04 1.06 1.08 1. 10 1. 12 .14 •17 •19 .21 •23 •25 .92 •94 .96 .98 1. 00 1.02 1.04 1 .06 1.08 1. 10 1. 12 1. 14 I. 16 I. 18 1.20 1.22 3.00 .60 •59 •58 •57 .56 ■55 •54 •53 •52 •51 •50 3^io .62 .61 .60 •59 •58 •57 ■56 •55 •54 •53 •52 3.20 .64 •63 .62 .61 .60 •59 •58 •57 •55 .54 •S3 3^30 .66 •65 .64 •63 .62 .60 •59 •.S8 •57 •56 •55 340 .68 .67 .66 •65 ■63 .62 .61 .60 •59 •58 •57 3 •SO .70 .69 .68 .66 •65 •64 •63 .62 .61 •59 •58 3.60 .72 •71 .70 .68 .67 .66 •65 .64 .62 .61 .60 3-70 •74 •73 ■71 .70 .69 .68 .67 .65 .64 •63 .62 3.80 .76 •75 •73 .72 •71 .70 .68 .67 .66 •65 •63 3.90 .78 •77 •75 •74 •73 •71 ..70 .69 .67 .66 •65 4.00 .80 •79 •77 .76 •75 •73 .72 •71 .69 .68 .67 4.10 .82 .81 •79 • 78 .76 •75 •74 •72 •71 .70 .68 4.20 .84 •83 .81 .80 ■78 •77 •75 •74 •73 •71 .70 4^3o .86 .84 •83 .82 .80 •79 •77. .76 •74 ■73 .72 4.40 .88 86 85 .83 .82 .80 •79 .78 .76 •75 •73 4 50 .90 .88 .87 •85 .84 .82 .81 •79 •79 .76 •75 4.60 .92 .90 .89 .87 .86 .84 •83 .81 .80 .78 •77 4.70 •94 .92 .91 .89 .88 .86 .84 •83 .81 .80 .78 4.80 .96 ■94 •93 •91 .90 .88 .86 •85 .83 .81 .80 4.90 .98 .96 •94 •93 .91 .90 .88 .86 •85 •83 .82 5-00 1. 00 .98 .96 •95 •93 •91 .90 .88 .86 .85 .83 5. 10 1.02 1. 00 .98 .96 •95 •93 .92 .90 .88 .86 •85 5.20 1.04 1.02 1. 00 .98 •97 •95 •93 .92 .90 .88 •87 5- 30 1.06 1.04 I 02 1. 00 .99 •97 •95 •93 .92 .90 .88 5 40 1.08 1.06 1.04 1.02 1. 00 •99 •97 •95 •93 .92 .90 5^50 1. 10 1.08 1.06 1.04 1.02 1. 00 •99 •97 •95 •93 .92 5.60 1.12 1. 10 1.08 1.06 1.04 i.oa 1. 00 .98 •97 •95 •93 5 70 1. 14 1. 12 1. 10 1.08 1.06 1.04 1.02 1. 00 .98 •97 •95 5 -So 1. 16 1. 14 1. 12 1.09 1.07 1.05 1.04 1.02 1. 00 .98 •97 590 1.18 1. 16 I-I3 I. II 1.09 1.07 I. OS 1.04 1.02 1. 00 .98 6.00 1.20 1. 18 i-i5 ^•i3 I. II 1.09 1.07 I 05 1.03 1.02 i.c>o 236 DAIRY CALENDAR. DIRECTIONS FOR MAKING DIVIDENDS IN CREAMERIES AND CHEESE FACTORIES According to the Per Cent of Fat in Milk Delivered. (,S. M. Babcock, in '* Hoard's Dairyman.") Find the amount of fat contained in the milk of each patron for any period desired, by multiplying the pounds of milk expressed in hundreds by the per cent of fat found by the test. Add together the amount of fat from all the patrons, thus obtaining the total pounds of fat delivered at the factory. Deduct the expenses of manufacture, etc., from the money received from sales, and divide the re- mainder by the total fat. This gives the price to be paid for each pound of fat. Multiply the pounds of fat de- livered by each patron by the price; the product will be the amount which he is to receive. If it is desired to know the number of pounds of butter made from each patron's milk, divide the total yield of but- ter by the total fat delivered; the quotient will be the amount of butter made from one pound of fat. The fat delivered by each patron multiplied by this figure will give the pounds of butter to be credited to each patron. The accompanying table gives the butter yield from lOO lbs. of milk, when the pounds of butter from one pound of fat range from i.io to 1.20, and for milks containing from 3 to 6 per cent of fat. To use the table find in the upper horizontal line the number corresponding most nearly to the number of pounds of butter from one pound of fat. The vertical column in which this falls gives the pounds of butter from 100 pounds of milk containing the per cents of fat given in the outside columns. Example : A creamery receives during one month 250,000 lbs. of milk, which contained 9531 lbs. of fat; the yield of butter for the same period was 10,983 lbs., which sold for 29 cents per pound, bringing $3185.07. The expense for making, etc., was four cents per pound, amounting to $439.32, leaving $2745.75 to be divided among the patrons. Dividing this sum by 9531, the total number of pounds of fat gives 28.8 cents per pound for the fat. This multiplied by the number of pounds of fat in each patron's milk gives the amount which he should be paid. CH EESE. 237 The number of pounds of butter, 10,983, divided by 9531, the number of pounds of fat, gives 1.152 pounds of butter from each pound of fat. The column headed 1.15 in the table is nearest to this ratio, and will therefore give the butter obtained from 100 lbs. of milk containing different per cents of fat. If a patron delivered 9420 lbs. of milk containing 3.2 per cent of fat during the period considered, his milk would have contained 301.44 lbs. of fat, which at 28.8 cents per pound would have amounted to $86.81. It would have made 301.44 X 1.152 = 347.26 lbs. of butter. In the column headed 1.15 in the table, opposite 3.2 per cent of fat, we find 3.68, which is the number of pounds of fat from 100 lbs. of this patron's milk. The error from the use of the table in this way will never amount to more than ^ ounce per 100 lbs. of milk. Pounds of Butter from One Hundred Lbs. of Milk. c 1. 10 I. II 1. 12 1-13 1. 14 1-15 1. 16 1. 17 1. 18 1. 19 1.20 3-0 3-30 3-33 3-36 3-39 3-42 3-45 3-48 3-51 3-54 3-57 3-60 3-0 3 I 3 41 3 441 3-472 3 503 3-534 3 565 3-596 3.627 3.658 3.680 3-72 3 I 3 2 3-52 3 552 3-584 3 616 3.648 3 680 3-712 3 744 3.776 3.808 384 3 2 3 3 3-63 3 663 3.696 3 729 3.762 3 795 3.828 3.861 3-894 3.927 3 96 3 3 ■i, 4 3-74 3 774 3.808 3 842 3.876 3 910 3-944 3-978 4.012 4.046 4.C8 3 4 3 5 3-85 3 885 3.920 3 955 3-990 4 025 4.060 4.095 4.130 4.165 4.20 3 5 3 6 3-96 3 996 4.032 4 068 4 104 4 140 4.176 4.212 4.248 4.284 4.32 3 6 3 7 4.07 4 107 4.144 4 181 4.218 4 255 4.292 4-329 4.366 4-403 4.44 3 7 3 8 4.18 4 218 4.256 4 294 4-332 4 370 4.408 4.446 4.484 4.522 4-56 3 8 3 9 4.29 4 329 4.368 4 407 4.446 4 485 4-524 4 563 4.602 4.641 4.68 3 9 4 4.40 4 440 4 480 4 520 4 560 4 600 4.640 4.680 4-720 4.760 4.80 4 4 1 4-51 4 551 4-592 4 633 4.674 4 715 4 756 4-797 4.838 4.879 4.92 4 I 4 2 4.62 4 662 4.704 4 746 4.788 4 830 4.872 4.914 4-956 4 998 504 4 2 4 3 4-73 4 773 4.816 4 859 4.902 4 945 4.988 5-031 5-074 5-"7 5.16 4 3 4 4 4.84 4 884 4.928 4 Q72 5.016 5 060 5.104 5.148 5.192 5-236 5-28 4 4 4 5 4-95 4 995 5.040 5 085 5-130 5 ^75 5.220 5-265 5-310 5-355 5-40 4 5 4 6 5.06 5 106 5-152 5 •,98 5-244 5 290 5-336 5-382 5.428 5-474 5-52 4 6 4 7 5-17 5 217 5.264 5 3" 5-358 5 405 5-452 5-499 5-546 5-593 5-64 4 7 4 8 5-28 5 328 5-376 5 424 5-472 5 520 5-568 5.616 5.664 5712 5-76 4 8 4 9 5-39 5 439 5 488 5 537 5 586 5 635 5.684 5-733 5.782 5-831 5-88 4 9 5 5-5° 5 550 5.600 5 650 5.700 5 750 5.800 5 850 5.900 5 950 6.00 5 5 I 5.61 5 661 5712 5 763 5 8r4 5 865 5.916 5-967 6.018 6.069 6.12 5 I 5 2 5-72 5 772 6.824 5 876 5-928 5 980 6.032 6.084 6.136 6.188 6.24 5 2 5 3 5-83 5 883 5-936 5 986 6.042 6 095 6.148 6.201 6.254 6.307 6.36 5 3 5 4 5-94 5 994 6.048 6 102 6.156 6 210 6.264 6.318 6.372 6.426 6.48 5 4 5 5 6.05 6 105 6.160 6 215 6.270 6 325 6 . 380 6-435 6.490 6-545 6.60 5 5 5 6 6.16 6 216 6 272 6 328 6.384 6 440 6 . 496 6-552 6.608 6 664 6.72 5 6 5 7 6.27 6 327 6.384 6 441 6 498 7 555 6 612 6.660 6.726 6.783 6 84 5 7 5 8 6.38 6 438 6 496 6 554 6.612 6 670 6.728 6.786 6.844 6.902 6.96 5 8 5 9 6.49 6 549 6.608 6 667 6 72c 6 785 6.844 6.903 6.962 7.021 7.08 5 9 6 6.60 6 660 6.720 6 780 6.840 _6 900 6.960 7.020 7.080 7.140 7.20 6 238 DAIRY CALENDAR. ON THE PRESERVATION OF MILiK AND CREA3I BY HEAT. By Dr. H. L. Russell, of Wisconsin Agricultural Experiment Station, Author of " Dairy Bacteriology." On account of the innumerable barteria that gain access to milk during the process of milking, and subsequent to that time, and the rapid increase of the same in this nutri- tious fluid, this material universally undergoes fermentative changes, the rapidity of which is largely dependent upon the surrounding temperature. To increase the keeping quality of milk, it is necessary to annihilate these bacteria or keep them under influences unfavorable to their growth. Heat has been found to be the most efficacious agent in preserving milk in its natural condition. It is applied in two ways, viz., i. Pasteurization, where the milk or cream is heated for a short time (20-30 min.) at a temperature near the coagulating point of the proteid constituents of the milk (i5o°-i6o° F.). 2. Sterilization, where the temperature ap- proximates the boiling-point and is applied for a longer time. The object in both cases is to kill the bacteria present in the milk. Sterilization accomplishes this most successfully, but it changes the proteid compounds so that the milk has an un- desirable " cooked " flavor and odor. This defect is not found in pasteurized milk, and if prop- erly handled, milk treated by this process will remain sweet from 4 to 8 days. For use in the near future the pasteurized product is, on the whole, the most satisfactory ; the sterilized material being best adapted for export purposes. The essential condition in pasteurization is that the pas- teurizing temperature shall exceed the thermal death point (the temperature at which growing bacteria are destroyed) of disease-producing as well as fermentative bacteria. This temperature for most forms is about 140° F., but certain dis- ease organisms like the tubercle germ of tuberculosis is not killed below 149° F. for 30 minutes, or 155° F. for 15 minutes. PRESERVATION OF MILK. 239 As this germ is often found in milk from tuberculous cows, prudence dictates the use of this temperature as a standard for the pasteurization of milk and cream. The proteids in the milk are slightly affected at this temperature, but if the milk is thoroughly chilled, the "cooked" flavor disappears. The application of this temperature kills only the growing bacteria, and does not affect the latent spores. If after being heated the milk is allowed to cool slowly, and is left at a comparatively warm temperature (exceeding 55° F.), these spores germinate and soon change the character of the milk, so that the value of the pasteurization is lost. To be efficient, it is necessary to rapidly cool the pasteurized prod- uct below the germinating point of the spores, for if they are once allowed to sprout, they will develop slowly at a very low temperature. In pasteurizing milk or cream, the apparatus should be constructed so that a definite quantity of the fluid can be held at any desired temperature for any length of time, and during the process protected from infection from the air. The apparatus must also be made so as to be easily cleaned and thoroughly sterilized by steam throughout. The milk must be protected from air infection during its withdrawal from the pasteurizing vat into storage vessels (cans and bottles), and should be thoroughly chilled in a refrigerator for several hours (better over night) before being delivered to the consumer. This chilling process should succeed the heating operation as quickly as possible, as the sudden transition in temperature from 155° F. to 55° F. or less has a paralyzing effect on the development of those organisms (spores) that are not killed by the heat. Pasteurization is applied with great success to milk and cream where these products are used in the liquid form. It is used to some extent in this country, but much more widely in continental Europe in the preparation of cream for the manufacture of butter by the use of a pure culture starter. It can also be used advantageously in the hot months for increasing the length of time that by-products of the factory like skim-milk and whey may be preserved. 240 DAIRY CALENDAR. PASTEURIZATION OF SKIM-MILK. Results of Danish Experiments. The skim-milk was heated to 122-194" F. in the different trials, and then cooled. The figures given in the table show the number of hours in which the milk kept sweet in each case. be .S-d ffi a Skim-milk Heated to 0^ N ID P) °» M M 00 t^ IT) OVO 00 t^ 40.4 38.0 ^ 0, Skimm-ilk Cooled to 1884 1890 II. 8 5-0 17.0 6.9 27.8 20.8 34-8 28.0 37 36.9 41.2 41.6 i2i° C. (54° F.). 25° C. (77° F.). (Fjord, Lunde.) ORDINARY DISEASES OF DAIRY COWS. By W. G. Clark, M.D.C, Johnstown, Wis., Instructor in Veterinary Science in the University of Wisconsin. Garget. Causes. — Irregularities of diet, overfeeding on stimulat- ing food, exposure to cold, external injuries, as blows, etc. Symptoms. — Seldom attacks the whole udder. Swelling, heat, pain, and redness of the inflamed portion. The milk is curdled, whey-like, and mixed with blood. In severe cases there is much constitutional disturbance. Treatment. — Endeavor to discover the cause and remove it. The food should be devoid of milk-producing constitu- ents. Draw the milk frequently, using a milking-tube if necessary. If the weather is warm bathe the udder for an hour or more with hot water. Take fluid extract belladonna i oz., glycerin 2 ozs.; mix and apply three times daily with mild friction. Give two teaspoonfuls fluid extract belladonna three times daily. If constipated, give epsom salts i lb., ginger i oz., water i qt. DISEASES OF DAIRY COWS. 241 Milk Fever. Symptoms. — Dulness, uneasy movements of the hind limbs, head and horns hot; the animal soon becomes weak and unable to rise, head laid back on the flank or dashed to the ground, bowels constipated, sensation usually lost. Treatment. — Give a purgative dose of salts. Apply mustard paste along the spine. Blanket and keep warm. Give injections of soap and warm water. Internally give one half pint of whisky every three hours. Prevention. — Spare diet a week before and after calving. If constipated after delivery give a dose of salts. . Abortion. The cow may abort from any cause profoundly disturbing the nervous system, inflammation of the internal organs, diarrhoea, acute indigestion, blows on the abdomen, expos- ure to cold storms, drinking ice-water, feeding on ergotized grains and grasses, and infection from abortion discharges of other animals. Symptoms. — If it occurs within the first two months it is not apt to be noticed. During the latter part of gestation abortion resembles normal delivery, except that more effort and straining are present. Treatment. — The most important object in an impending abortion is to recognize it as soon as possible and apply preventive measures. Place in a quiet dark stall and check straining by sedatives. Laudanum i oz. ; repeat in two hours if necessary; or fl. ex. black haw. in same doses. After an abortion burn the foetus and afterbirth and all fitter that is soiled, or bury deeply and cover with quick- lime. Flood the womb with a 2% solution of carbolic acid and wash the external organs once daily with a $% solution. Separate from the herd for 30 days. In epizootic abortion material benefit has in many cases been derived from phosphate of lime. Small doses (|dram) may be given daily in the food. 242 DAIRY CALEN^DAR. Hoven or Bloat. Causes. — Overeating, choking, frosted roots, and fermen- tation of the food. Treatment* — In urgent cases tap on the left side at a point equidistant from the point of the hip, the last rib and the processes of the lumbar vertebrae, pointing the trocar or knife downward, inward, and forward. If slight give spts. turpentine i oz., raw linseed oil | pt., and place a gag in the mouth. When relieved give a purgative and keep on a light diet for a few days. Diarrhoea in Calves. Always due to indigestion and caused usually by over- feeding or improper food. Prevention. — Feed at least three times daily. The milk should be sweet and fed at a temperature of 90° to 100° F. The pails used in feeding should be kept sweet and clean. Treatment. — Cut down the ration, scald the milk or add lime-water in the proportion of i to 5. If the discharges are bright yellow give castor oil i to 2 tablespoonfuls. If there is great weakness give small doses of stimulants (ginger, brandy, whisky). Choking. Common among cattle when fed on roots, etc. To pre- vent tie the head so that it cannot be thrown up, or withhold dangerous foods. Symptoms. — Head extended, bloating, labored breathing, continuous coughing. If in the throat there is great distress and the animal may die quickly. If lower the symptoms are not as acute. Treatment. — If in the throat remove with the hand. If below reach and the object can be located from the outside, give small drenches of linseed oil and manipulate from the outside. Take time. Do not apply too much force. Usu- ally best to work the object toward the throat. If unable to remove the object it must be pushed down; TUBERCULOSIS. 243 this may be done with a piece of i-in. rubber-hose, 6 ft. in length, well oiled, and inserted in the gullet, and gently force the object down. Tuberculosis. Tuberculosis is an infectious disease characterized by the formation in the various organs of the body of tubercles or nodules, and is due to a specific micro-organism, the bacillus tuberculosis. Tuberculosis in animals is identical with tuberculosis (consumption) in the human family, the ravages of which are far greater than those of any other disease. The death rate from consumption, which is but one of its many forms, is about one in seven. All domestic animals are more or less subject to the dis- ease. Dairy cattle, however, in consequence of their mode of life and the heavy drain on. their system from excessive breeding and milking, are more predisposed to the disease than any other of the domestic animals. Cause. — The essential cause is the specific germ, the tubercle bacillus, without which the disease could not exist. Since the disease is found in the lungs in a large proportion of cases, it is evident that tuberculosis is usually contracted by inhaling the germs with the air. It may also be caused by the ingestion of infected meat and milk and by direct inoculation. The development of the disease is favored by anything that tends to impair the general health of the animal, as overcrowding in poorly ventilated stables, hereditary pre- disposition, in-and-in breeding, lack of exercise, errors in diet, etc. Symptoms. — The symptoms are very obscure, and in some cases where the disease is well advanced there is seemingly little alteration in the health of the animal. The most prominent symptoms are a short, husky cough, enlargement of the lymph glands around the throat, dulness, capricious appetite, staring coat, and emaciation. Persistent oestrum or heat, with barrenness, especially 244 DAIRY CALENDAR. when there is a harsh, staring coat and general unthrifty condition, is suspicious. The Tuberculin Test. — Tuberculin is a glycerin ex- tract of the soluble products produced by the growth of the tubercle bacillus, concentrated, filtered, and sterilized. It contains no living germs and cannot produce tuberculosis. It was introduced to the medical profession by Dr. Koch as a cure for tuberculosis. Although it has not found practi- cal application as a curative agent, it furnishes us the best diagnostic agent for bovine tuberculosis yet known. A summary of statistics indicates that about 88 per cent of tuberculous animals show the reaction fever on inocula- tion, while go per cent that were declared free from disease on account of the absence of fever did not show on autopsy any signs of the disease. Prevention. — The stables should be light and well ven- tilated. Cattle should be kept from interchange of stalls or stanchions. Breed only from healthy animals. No con- sumptive person should be allowed to care for stock. Isolate all suspected animals. Such animals should be examined by a competent veterinarian, and if found to be tuberculous the whole herd should be tested. Tuberculous animals should be killed and the carcasses burned or buried deeply and covered with quicklime. Disinfection should be thorough. Remove and burn all litter. Burn sulphur in the closed stable. Wash or spray all woodwork with a solution of corrosive sublimate, one part, to one thousand parts of water. Corrosive sublimate is a deadly poison and should be used with care. Whitewash with freshly slaked lime. SUGGESTIONS TO PATRONS OF CHEESE FAC- TORIES AND CREAMERIES. (D. W. Curtis, SecV Wisconsin Dairymen's Association.) Care of Milk. I. All milk for the cheese factory must be clean, pure, and wholesome, or the cheese will be bad. One hundred pounds of bad milk will injure 10,000 pounds of good milk, CARE OF MILK. 245 2. The law is very strict against watering or skimming. A fine of $10.00 to $100.00 is imposed if convicted. 3. After a cow has dropped her calf, the milk should not be taken to the factory until the tenth milking. 4. Milk run through an aerator as soon as drawn from the cow, in open air, is better for cheese and butter making than when set in a tub of water and dipped. By any means at your command thoroughly air the milk until cooled. 5. Stagnant water, dead carcasses, or filth of any kind in the pasture or barn-yard produces tainted milk. For this reason set the can of night's milk in a clean place. 6. Milk with clean hands ; never wet them with milk; it is positively filthy. 7. See that the cow's udder is brushed clean and free from fine dirt and dust before milking. 8. Never mix the night's and morning's milk. It will many times sour them both by pouring the warm milk into the cold. 9. Small cans (10 to 15 gallons) are much preferred to larger ones, as the milk is kept in a better condition. 10. Whey should be taken home in separate cans from that in which the milk is brought in. 11. If whey is taken home in the milk-cans, empty at once, wash with tepid water, then scald and turn them out to the sun. 12. Insist that the cheese-maker keep the whey-vat clean, by washing and scalding at least twice a week. 13. Insist that your factory shall take in milk by the Babcock test, paying each patron according to what he de- livers. 14. Use a Babcock test yourself and know just what you produce; turn off the poor cows and fill their places with good ones. Every patron should know for himself whether he is boarding unprofitable cows. There is no better way of knowing this than by the use of the Babcock test at the barn. The cost of the test is but little, but its instruction is very valuable. 15. It should always be remembered that pure milk can only be had through healthy cows, pure feed, pure water, 246 DAIRY CALENDAR. pure air, and cleanly handling. Every patron is affected in the cash outcome by the way his brother patrons pro- duce and handle their milk, hence the necessity of each adhering to sound rules based on sound dairy sense. There is not a first-class factory in the land where good prices are obtained for cheese but what the patrons practise thorough cleanliness in the care of milk. Remember, it is a matter of profit to each to do this. Care of Cows. Pay special attention to the comfort of your cows. Do not let them remain out in cold rain-storms ; it will reduce the flow of milk. Feed liberally. The cow must at all times have all the good feed she can eat and digest. Be sure and provide some soiling-crop against the July and August drought; if the cow shrinks then you will lose money in the fall, when butter and cheese are high. Oats and peas, sweet corn or field corn, drilled 3I feet apart, are a good soiling-crop. A silo is a great help in the economical production of cow feed. Thousands of successful dairymen have proved this. It is no longer an experiment. Dairy farming at high profit calls for close study con- cerning the cow, concerning her feed, and how to produce it at the best and cheapest. Every dairy neighborhood will show men who make nearly double the profit from the business that others do. We believe that it will pay every man to be intelligent and as well posted as he can be on these important questions. We must bring up the grade of our reputation by making better butter and cheese. This will bring on a larger and better paying demand. To cheat the consumer with poor goods will, in the end, destroy the bus- iness. Better dairymen, better milk, better products, better reputation in the world's markets, will surely bring better profits, and is the only true road to Dairy Success. BY-LAWS. 247 BY-LAWS AND RULES FOR CO-OPERATIVE CREAMERY ASSOCIATIONS. These vary somewhat in different sections, but a good model are the following, which are generally used in New England and Northwestern co-operative creameries: I. This association shall be known as the Co- operative Creamery Association, II. The purpose of the association shall be to locate, establish and carry on the manufacture and sale of milk products, in such a manner as will conduce to the greatest convenience and profit of the producers over the greatest amount of territory in the town of and vicinity. Also to purchase, use, and hold real and personal estate neces- sary for the transaction of the business of the association. III. The capital stock of the association shall be dollars, divided into shares of ten dollars each. IV. This association shall be co-operative. Cream and milk may be purchased or accepted from any person not a stockholder on the same terms and conditions as may be prescribed for stockholders. V. Any person directly engaged in agricultural pursuits may become a member of this association by taking one or more shares of the stock of the association. VI. I. The regular meetings of the association shall be held semi-annually, viz., on the first Mondays in and in each year, at such time and place as the board of directors may determine; and notice of such meeting shall be given by the clerk to each member by mail seven days at least previous to the date of said meeting. 2. Special meetings may be called either by the president, with the advice and consent of a majority of the directors, or upon written request of one third of the stockholders of the association, upon seven days' notice as above. 3. Meetings of the board of directors may be called by the president or by any two directors. VII. I. The officers of the association shall consist of a president, clerk, treasurer, five directors, and two auditors. 2. The president shall be chosen annually by the board of 248 DAIRY CALENDAR. directors, by written ballot, at the regular meeting in October. 3. The clerk, treasurer, board of directors, and auditors shall be chosen by the stockholders annually, by written ballot, at the regular meeting in October, and all officers shall hold office till others are chosen and qualified in their stead. Vacancies in the above-named offices may be filled at any meeting of the stockholders ; in the mean- time by the board of directors. In case of the absence of the clerk a temporary clerk may be chosen and qualified in his stead. VIII. At any regularly called meeting of the association, nine of the members thereof, and at any meeting of the board of directors, three members thereof, shall constitute a quorum for the transaction of business. A less number may adjourn from time to time. IX. It shall be the duty of the president, who shall be a director, to preside at all meetings of the association and of the board of directors, preserve order therein, put all ques- tions, announce all decisions, and, in case of an equal divi- sion, to give the casting vote. He shall receive and safely preserve all bonds required of the officers of the associa- tion and sign all certificates or documents issued by the association or board of directors. In the absence of the president, it shall be the duty of one of the board of direc- tors, in order of their seniority, to preside at any meeting. X. It shall be the duty of the clerk to attend all meet- ings of the association and of the board of directors, and to keep a correct record of the same, which record shall be open for the inspection of any member. He shall give notice of all meetings and of all appointments on commit- tees, to each member thereof, and to each officer chosen, of his election; and shall serve all such other notices as ap- pertain to his office or as may be directed from time to time by the association or board of directors. He shall attest all certificates or documents issued signed by the president, shall file all bills and reports and such other documents as may be ordered to be filed, and shall carry on all such correspondence as may be directed ; shall act as secretary of all committees when called upon; shall keep a correct BY-LAWS. 249 financial account between the association and its members, and shall have charge of all property not otherwise disposed of. He shall give such bonds for the faithful performance of his duty, and receive such compensation for his services, as the board of directors may determine. XI. It shall be the duty of the treasurer to receive all money belonging to the association, giving his receipt therefor. He shall draw all money for the payment of claims against the association under the direction of the board of directors. He shall make a report to the board of directors at such times as they may require. He shall per- form all duties required of him by the laws of the common- wealth and shall give such bonds for the faithful perform- ance of his duty as the board of directors may require. XII. It shall be the duty of the board of directors to attend to the general affairs of the association, invest the funds of the same, appoint such other agents and officers as in their judgment the interests of the association require, and fix all compensations. They shall keep or cause to be kept a correct account of all cream or milk furnished by the stockholders or patrons, and a correct account of all sales. They shall prescribe the rules and regulations governing the collection and delivery of the cream and milk; may cause the quality of the same to be tested as often as may be deemed expedient; may authorize the prem- ises of any stockholder or patron to be inspected, and may reject and refuse to collect or receive any cream or milk that is unsatisfactory or not furnished in compliance with the prescribed regulations. They shall establish prices and have full power over the business of the associa- tion, and shall in all cases pursue such measures as in their judgment will tend to the best interests of the association. They shall make a full report of their doings, and a full statement of the business at each regular meeting, or whenever called upon to do so by vote of the stockholders. XIII. The duties of the auditors shall be to audit all accounts of the association, making a report to the board of directors at the time of the regular meetings, and at such other times as they may require. 250 DAIRY CALEN^DAR.- XIV. The net profits of the business of the association, after such deductions have been made as the laws of the commonwealth require, shall be divided pro rata among the stockholders, according to the number of shares held by each. \Note. — It is understood that the profits shall not exceed 6 per cent on capital, all receipts in excess of this sum and necessary reserves being declared in payment to patrons for cream or milk furnished.] XV. I. Any person doing business for the association or incurring expense therefor shall receive a just remunera- tion for such services or expense. 2. All documents issued by the association shall bear the seal thereof, said seal to be in charge of the clerk. 3. The directors shall procure a corporate seal. 4. No member of the association can transfer his stock to any person not directly engaged in agricultural pursuits. 5. In case shares are transferred by one person to another, the certificate thereof must be sur- rendered to the treasurer, and the board of directors shall cause another certificate to be issued to the person to whom the transfer is made. XVI. These by-laws shall not be altered or a^mended unless such alteration or amendment be proposed in writing one meeting previous to action being taken ; provided also that two thirds of the members vote in the affirmative. BY-LAWS AND RULES FOR CO-OPERATIVE CHEESE FACTORIES. • Article i. This association shall be known as the — — — Factory Association. Art. 2. There shall be two meetings held yearly at the factory — one in the spring and one in the fall or winter, to be called by the president. Art. 3. At the first meeting in each year there shall be chosen by the patrons a president and a treasurer and sales- man. Art. 4. The salesman and treasurer shall sell all the cheese, and as soon as he shall have sold and collected for one month's make of cheese, he shall, after paying the proprietor for mak- BY-LAWS. 251 ing and deducting the other expenses, divide the proceeds pro rata, according to the number of pounds of milk delivered among the patrons. Art. 5. It shall also be the duty of the treasurer and sales- man to keep the books of the association, and make final div- idend yearly to all the patrons whenever all the cheese is sold and paid for. He shall also keep a milk book, showing the number of cheese made each month, to be taken from the factory's books. Said treasurer's milk and cheese book shall be subject to the inspection of the patrons and the president. Art. 6. The manager shall keep an accurate account with each patron of the number of pounds of milk delivered each day. Also an account of the number of cheese made, which accounts shall be subject to the inspection of the officers and patrons. Art. 7. The president shall be authorized to preside over the entire transactions of patrons or officers, and constitute a committee to investigate all matters pertaining to said factory, and if any contingency should arise, he shall be authorized to bring suit in law against any delinquent. Art. 8. The manager (cheese-maker) shall be authorized to criticise all milk offered, and he shall reject the same if in his judgment said milk is unfit to run into cheese; also to test with lactometer any milk, and if found to vary from a standard of milk known to be pure for the day shall report the same to the president, whose duty it shall be to send out a committee of three to the premises of said delinquent, witnessing the transit of the milk on the ensuing day from the cow to the factory, which shall again be tested as on the previous day, and if found to vary, the party in question shall be adjudged guilty of having diluted the same in ratio, as shall appear. The penalty for the first offence shall be twenty- five dollars; the second, one hundred dollars. Art. g. The president shall also have power to call special meetings of the patrons at any time he may deem it necessary, and he shall be required to call a meeting of the patrons when- ever a request is presented to him signed by ten patrons. Whenever a meeting is to be called the president shall give patrons at least two days' notice. 252 DAIRY CALENDAR. Art. io. The action of the treasurer and salesman in regard to selling or holding cheese shall be governed by a vote of a majority of the patrons. If no vote is taken, he is to exercise his best judgment in the matter. Art. II. In voting at any annual or special meeting of this association the patrons shall be allowed one vote for every cow the milk of which is brought to the factory. [This may be altered to one vote on each share of the capital stock or one vote to each shareholder.] Art. 12. The treasurer and salesman shall attend all meet- ings of the association whenever possible, and shall take min- utes of the proceedings, and place the same on file in his office, and in other respects act as secretary. In case he should be absent, a temporary secretary may be chosen. In case the president is absent at any meeting, a temporary president may be chosen for a presiding officer. RULES FOR PATRONS AND INSTRUCTIONS TO CREAM OR MILK GATHERERS. These rules may be made to apply to either whole-milk or gathered' cream creameries. Feeding. — We insist upon only such food being fed to cows as will produce the largest and best quality of milk or cream. Turnips, onions, cabbage, or anything likely to injure the quality of milk, cream, or butter is prohibited. Milking. — Cows must be tarefully cleaned before milking, to avoid odors that taint the milk. The milk must be strained through two strainers — one of them cloth — before going into the cans. Thorough cleanliness must be observed in every- thing. Creamers and Cans. — Creamers must be kept in a place free from odors, and cleanliness maintained in their vicinity. Tanks and cans must be kept sweet and clean, and the water free and clear. Cans must be washed, then scalded every time they are used. The water in the creamers should not go below 45 de- grees in summer and 40 degrees in winter. Setting Milk. — All cans must be filled full of fresh milk, so far as possible, and immediately placed in the tank. After cans 'are set in water they must not be disturbed. Patrons are not RULES FOR PATRONS. 253 allowed to draw off the milk except on Sundays, or with per- mission from the trustees. Mixing Milk. — Cans must not be partly filled at one milking and after standing long enough for the cream to begin to sepa- rate be filled with milk from another milking, or with anything whatever. After a can has once been set it must not in any way be disturbed or meddled with, nor the milk drawn off by the patrons, except on Sunday, and all patrons and cream gaiherers shall at all times use the tubes to draw the milk with. Alghfs Milk. — When milk is delivered but once each day, the cans containing the night's milk must be set in cold water immediately after milking and the milk thoroughly stirred by using a dipper and pouring until the milk is thoroughly cooled. A better plan is to use a cooler to thoroughly cool and aerate the milk before it is put in the cans. The night's milk must be left setting in cold water until it is carried to the creamery. Cream and Milk Gatherers. — Cream and milk gatherers are forbidden to take any cream or milk which is dirty, or for any reason, in their judgment, is not of satisfactory quality or con- dition, or which has been in any way so treated as to indicate that an attempt has been made to interfere with the proper and natural separation of the cream, or of its being correctly counted on the gauge, or in violation of these rules. Any patron found neglecting or violating any of these rules must at once be reported to some one of the board of trustees or directors, and his cream or milk must not again be taken till he has satisfied the trustees that his neglect was, for good rea- sons, excusable ; and if any patron shall more than once be so reported it shall be deemed a sufficient reason for refusal to again receive his cream at all. Cream or milk gatherers are especially directed to take all possible pains to discover all violations or neglect of any of these rules, and strictly enforce them in every case. These rules and instructions are found by experience and observation to be necessary for the protection of the association and the best good of all its members. Copies thereof will be securely posted conveniently near each tank where milk-cans are set, so that ignorance can be no excuse for neglect. Patrons are requested to notify the board of trustees or direc- 254 DAIRY CALENDAR. tors if any cream or milk gatherer is in any way delinquent or careless in his observance of these instructions. Patrons who are not disposed to be governed by these rules are requested to so advise the trustees or directors, and the treasurer will make prompt settlement with any who wish to withdraw. By order of the trustees or directors, , President. .• Treas. MASSACHUSETTS LAW FOR THE ERADICATION OF TUBERCULOSIS IN CATTLE. 1. All the States and Territories of the United States, the District of Columbia, Canada, Great Britain, and all other localities without the limits of this commonwealth, are hereby declared infected districts. 2. It is hereby ordered that all neat cattle brought within the limits of this commonwealth from any of said localities on or after November 15, 1894, are hereby made subject to quarantine until they have been inspected and released by this board or one of its members thereto duly authorized. 3. Except as hereinafter provided no neat cattle shall be unloaded except in case of accident, for any purpose what- soever, within this commonwealth at any place or places other than at such quarantine stations as are herein desig- nated, or which may hereafter from time to time be desig- nated by this board, unless upon written permit signed by the board of cattle commissioners or one of its members. 4. The stock-yards in Brighton and Watertown and the premises of the New England Dressed Beef & Wool Co., in Somerville, are hereby designated as quarantine stations. 5. All neat cattle entered at any quarantine station ex- cept as herein provided shall immediately be placed in quarantine and so remain, at the expense of the owner or consignee, for a period of not less than twenty-four hours, and shall be subject to the tuberculin test. This test shall be made by the board of cattle commissioners or one of its members, or a duly authorized agent thereof, and without expense to the owper, MASSACHUSETTS STATE BOARD OF HEALTH. 255 6. Every such animal, which, in the opinion of the board or any of its members, is affected with tuberculosis, will be condemned and slaughtered as provided in sections 45 and 53 of chapter 491 of the acts of 1894. 7. All animals which upon such inspection shall be ad- judged free from tuberculosis and other contagious diseases shall be branded with the seal of the commission. This brand will be placed upon the right horn and the outside of the right front hoof, on those animals having horns. Horn- less cattle will be branded upon the right shoulder and upon the outside of the right front hoof. 8. All neat cattle passing through this commonwealth from points without its limit for exportation from this State will not be examined as herein provided; but such animals shall remain in quarantine until transported without the limits of the commonwealth. 9. All neat cattle brought within this commonwealth con- signed directly to the Brighton abattoir for slaughter shall be confined by themselves for identification, and shall not be released except after an examination as above provided, or except for immediate slaughter. Section 45 and 53 of chapter 491, State acts of 1894, define the manner of examination of suspected and slaughter of infected cattle. Animals killed for tuberculosis will be paid for at one half their actual value, provided they have been within the State six months prior to their being destroyed, (In effect Nov. 15, 1894.) MASSACHUSETTS STATE BOARD OF HEALTH. Reg^ulatious Concerning the Production and Sale of Milk. Whereas, cows' milk is one of the most common and necessary articles of food, and is oftentimes seriously im- paired in usefulness and rendered dangerous to health by the want of proper care in its production or subsequent treatment in handling, it is therefore ordered that the fol- lowing regulations be and are hereby adopted: Section i. No person shall use any building for cows un- 256 DAIRY CALENDAR. less it contains at least one thousand cubic feet of space for each animal, is well lighted and ventilated, has tight roof and floors, good drainage, and a supply of pure water and all other necessary means for maintaining the health and good condition of the cows, and has been approved by the State Board of Health. Sec. 2. Every person using any such building shall keep the same, and the premises connected therewith, and all land used for pasturage of the cows clean and free from filth. Sec. 3. Every person keeping a milch cow shall permit it to be examined from time to time, as to its freedom from disease, by a veterinarian designated by the Board of Health. Sec. 4. No person having an infectious disease, or having recently been in contact with any such person, shall milk cows or handle cows, measure or handle other vessels used for milk intended for sale, until all danger of communicating such disease to other persons shall have passed. Sec. 5. No person shall sell or use for human food the milk of a diseased cow or permit such milk to be mixed with other milk; nor until it has been boiled shall sell or use such milk or any mixture of such milk for feed of swine or other animals. RULES FOR DISINFECTION OF STABLES. Ill Case of Appearance of Contagious Diseases. (Trumbower.) 1. Have all loose litter, hay, and rubbish removed and burned. 2. Have all manure removed to land where cattle have no access. 3. Have all feed-troughs, hay-racks and all woodwork thoroughly cleaned by washing with hot water in which two ounces of carbolic acid to each gallon of water are dissolved. 4. Thoroughly whitewash the whole of the interior of the building with a whitewash containing one pound of chloride of lime to each four gallons of water. Enough freshly burned quicklime should be added to make the wash show DISINFECTION^ OF STABLES. 257 where applied. Especially should this be applied to the sides and front of the stalls, feed-troughs and hay-racks (inside and outside). 5. All rotten woodwork to be removed and burned, and replaced with new. 6. All buckets, forks, shovels, brooms, and other objects used about the stable to be washed and covered with the same solution. 7. All drains to be thoroughly cleaned and disinfected with a solution of chloride of lime, one pound to four gal- lons of water. 8. In cases of glanders, all harness, poles, and shafts of wagons, neck-yokes and pole-straps should be thoroughly washed with hot water and soap, and afterwards oiled with carbolized oil (one part of carbolic acid to ten of oil). Before applying the oil, harness should be hung up in the open air for one week. 258 DAIRY CALEi^DAR. V. FEEDING STUFFS. COMPOSITION OF FEEDING STUFFS. In the ordinary chemical analysis of feeding stuffs the following constituents are determined, viz., water, ash, pro- tein, crude fibre, nitrogen-free extract, ether extract (fat). Water is present in all feeding stuffs, from above 90 per cent in green foods and some kinds of roots, to below 10 per cent in very dry hay and in concentrated food stuffs. Ash, or mineral matter, is the non-combustible part of plants, and goes to make the bones of the animal, or to sup- ply material for the maintenance of other parts of the ani- mal body. protein is the name of a large group of substances, all characterized by the fact that they contain the element ni- trogen; hence they are also called nitrogenous substances; and foods rich in protein are spoken of as nitrogenous foods. The protein substances supply the material necessary for the formation of lean meat, ligaments, tendons, hair, horns, hoofs, etc., and also of casein of the milk. Crude protein includes albuminoids and amides; among the former are found white of ^%%, lean meat, curd of milk and gluten; among the latter, asparagin and other crystallizable and water-soluble substances, generally speaking, of a somewhat inferior nutritive value. Crude Fibre or woody fibre is the framework of plants, forming the walls of their cells ; it is usually the least digestible portion of feeding stuffs, and the nutritive value of a plant is decreased as its crude fibre content increases. Nitrogen-Free Extract includes starch, sugar, gums, or- ganic acids, etc., and forms a most important and usually a very large part of cattle foods. Together with cellulose, nitrogen-free extract forms the group of bodies called carbo- FEEDING STUFFS. 259 hydrates. A general name for carbohydrates is heat-produc- ing substances, as against flesh-forming substances, i.e., nitrogenous compounds, the names indicating the main offices of the substances in animal nutrition. Ether Extract, or crude fat {oil) includes a group of com- ponents dissolved out by ether in the analysis of foods; fat forms the main part of the extract; most feeding stuffs con- tain only a small quantity of ether extract, but this compo- nent is nevertheless of considerable importance in the feed- ing of animals. Organic matter signifies the combustible portion of chemi- cally dry feeding stuffs, i.e. , all the components given in the preceding except water and ash. Digestible Components. — The food stuffs used in the feed- ing of farm animals are only partly of direct value to the animals, the portion which their digestive fluids are unable to dissolve being voided in the excrements. The digesti- bility of fodders has been determined by direct experiments with different kinds of farm animals, in this country or abroad. The digestion coefficients (see pp. 263-65) mean the percentage of any one component which has been found to be digested by the animals experimented on. Nutritive Ratio signifies the ratio between the digestible nitrogenous and non-nitrogenous components in a feeding stuff, or a combination of such. As fat has been found to yield about 2. 2 times more heat, when burned, than do starch, sugar, and other carbohydrates, the per cent of digestible fat in a food is multiplied by 2.2 when the nutritive ratio is to be calculated; the product is added to the per cent of digestible carbohydrates (nitrogen-free extract -\- crude fibre), and this sum is divided by the per cent of digestible protein. (The factor 'i\ or 2^ is sometimes used for obtain- ing "the starch equivalent" of fat.) Exa77iple : Clover hay contains on the average 6.5 per cent digestible protein, 34.9 per cent digestible carbohydrates, and 1.6 per cent of digestible fat (see following table): 1.6X2.2 = 3.52; 34.9 + 3.52 = 38.42; 38.42^6.5 = 5.9, Nutritive ratio, i : 5.9. 260 DAIRY CALENDAR. AVERAGE COMPOSITION OF AMERICAN FEEDING STUFFS.* Feeding Stuffs. Green Fodders and Silage. Pasture grass Green fodder corn (maize) Alfalfa (lucern) Green clover , Alsike clover, in bloom Rye fodder Oat fodder Sorghum fodder Red top, in bloom Meadow fescue, in bloom Timothy , Blue-grass Prickly comfrey , Corn silage Corn silage, Wis. anal Clover silage Sorghum silage , Hay and Dry Coarse Fodders. Fodder corn (maize), field cured Same, Wis. analyses Corn stalks (stover), field cured Hay from red clover. . Hay from mammoth clover Hay f'm alfalfa (lucern) Hay from alsike clover. Oat hay Timothy hay Hay from mixed mea- dow grasses Hay from Hun. grass.. Marsh hay Oat straw Barley strawt Wheat straw Rye straw Buckwheat straw Pea vinet Percentage Composition.* 80.0 79-3 71.8 70.8 74.8 76.6 62.2 79-4 64.8 69.9 61.6 65.1 88.4 79.1 73-6 72.0 76 42 29.0 40.1 15-3 21.2 8.4 9-7 8.9 13.2 16.0 7-7 7-9 9.2 14.2 9.6 7-1 9.9 13.6 1.2 2.7 2.1 2.0 1.8 2-5 I . I 2-3 1.8 1.4 2.1 2.6 I.I 2-7 4.2 3-4 6.2 6.1 7-4 8.3 6.2 4.4 4.6 6.0 5-2 5-1 5-7 4.2 3-2 s-s 6.6 3-5 1.8 4.8 4.4 3-9 2.6 3-4 1-3 3-3 2.4 3- 4- 2.4 1-7 2.7 4.2 4-5 6.5 3-» 12,3 U tacx 12; St: 9.4 10.8 II. 8 6. 7- 8. 6.4 4-3 19.7 24.8 10.7124.5 14.3,250 12.8J25.6 7-6129.3 5.9 29.0 6.4129.9 7-5 27.7 7.8 4.0 3-5 3-4|38.i 3.038.9 5-2 43-0 9035. 5 9-7 12.3 13-5 II .0 6.8 193 II. 6 19. 1 14-3 20. 17.6 5 II. I 12. y II. 6 15-3 .34-7 36.5 31-9 38.1 33-6 42.7 40.7 45-1 45-0 41.0 49 -o 46.3 42.4 39-0 43-4 46.6 35-1 33-7 W W c XL 05 a! ^% o 18.0 •5 19-5 •025.5 .1,27.1 .9 23.2 .6J21.6 ■4 35-3 •5[i9-5 • 2 32.9 .828.3 .2 •?6 3 32 •3| 9-4 •8|i9.5 •924 .2 25.4 • 3 22 . 8 1.6 1-7 3-3 55 66.8 3-9 72 2.2 84 2.9 82 2.9:84 2.5'82 2.1 79 2.1 86 2.7 86 2.385 1.5 80 1.386 1.2 8q 79 Per cent Digestible Matter. 1-3 3-6 2.9 2.7 2.1 2.7 .8 2-3 1-7 2.2 2.9 1.4 .8 1-3 2.6 3-7 2.0 6.5 5-7 7.6 6.8 4-3 30 3-6 4.5 3-.S 1.6 •9 2-3 4-3 10.6 II. 8 II. 4 14. 1 13.1 14. 1 22.7 12.7 20.5 17.8 23.0 19.2 4.6 II. 6 14.0 13.5 14.9 33-3 40.4 33-4 34.9 32.0 37-8 36.8 46.4 43-9 42.7 46.4 44-7 41.4 41.3 37-9 42.7 37-7 32.3 * Largely from Jenkins and Win ton's Compilation of Analyses of American Feeding Stuffs. t Konig. FEEDING STUFFS. 261 AVERAGE COMPOSITION OF AMERICAN FEEDING STVFFS. — Coniznued. Feeding Stuffs. Roots and Tubers. Potatoes Sweet potatoes Red beets Sugar beets Mangel-wurzels Rutabagas. . Turnips Carrots . . Grains and Flour Mill Products. Corn (maize) Corn and cob meal. Corn cob , Corn bran Oats Oat shorts* , Oat feed Oat dust Barley Barley screenings Wheat Wheat bran — roller pro cess. . Wheat bran— old pro- cess . . Wheat shorts Wheat middlings Wheat screenings Rye Rye bran Rye shorts Buckwheat Buckwheat bran Buckwheat shorts Buckwheat middlings.. Rice Rice bran Rice hulls Rice polish Pea meal Sorghum seed Cow pea Soja bean 208 7 18 Perce titage Compositior . c ^ .— . ^ tj X u PL. tu « Cd C w u • "O "O i: 4; -' X -<-> v y,^ JZ fc ^ 47.0 12.5 47-9 64-5 64.0 64.0 52.4 33-4 22.0 23-8 33-2 35-4 38.5 35 -o 12.5 16.2 4-7 4.0 4.8 1-7 1.6 6.3 8.3 7-4 5-4 7-4 14.9 3-1 12.9 7-9 30 9-5 •3 1-3 2.5 c ti o Per cent Digestible Matter. 19.8 3-9 16. 2 8.9 8.9 9-3 25.0 26.5 5-5 36-9 36.2 9-5 35-5 61.9 61.4 63.6 49 4 35-4 21.7 18. 1 26.2 28.332.8 27.2 32.9 16.0 52.6 .312.8 I o II. 9 58.1 .... 3-1 4-7 3-9 4- 4- ^ 1-7 1-3 5-3 6.3 56 4.1 5.6 II-3 2-3 12.3 1.8 7-1 2.7 9.0 2.3 .8 * Konig. FEEDIN^G STUFFS. 263 AVERAGE DIGESTION COEFFICIENTS OF AMERICAN FEEDING STUFFS As Determined by American Experiments. Gordan.) A. — Experiments with Ruminants. GREEN FODDER (fed when green). Corn (maize) fodder — Whole plant, average of all trials. . Dent, immature, Pennsylvania in milk, Pennsylvania , mature, Pennsylvania , Sorghum, North Carolina and Texas., Rye, Pennsylvania , Timothy {Phleujn pratense), Utah. . . Hungarian grass {Seiaria italica)^ Me Pasture grass, Pennsylvania Red clover ( Trifolium pratense) SILAGE. Corn (maize) silage, whole plant — Average of all kinds Dent, immature, Maine, New York and Pennsylvania Dent, in milk, Pennsylvania Flint mature, Maine and New York. Soja-bean silage DRIED FODDERS (fed air-dry or partially so). Corn (maize) fodder, whole plant — Average of all kinds Dent, immature, Maine and Penn... in milk, New York and Penn.. mature, Pennsylvania Flint, mature, Maine Sweet, mature, Maine Corn (maize) butts, Maryland husks. Maryland fodder, tops above ear, Maryland pulled, Mary land, North Carolina and Texas stover, Pennsylvania . . Sorghum fodder, leaves, N. Carolina Oat straw, Maine ^ 10 »< vd U V u X M a 'u V ^ (fl S H (S c m (A V s S V 6 6 be c u •S J3 S« 55 '4, C/3 Q < PU bk ^ 2 15 30 68 3S 61 61 74 4 9 68 'i7 6q 69 71 3 t 68 33 62 63 73 7 13 67 22 53 54 75 2 4 67 42 47 59 74 1 2 73 S6 79 79 70 I 3 63 32 48 56 66 I 4 63 41 62 68 66 I 1 69 50 65 74 72 I 2 66 55 67 53 78 6 17 37 66 3": 53 67 70 3 5 12 64 33 49 71 66 I 3 a 65 32 50 65 69 2 4 10 73 30 63 75 77 I I 2 59 57 76 55 52 4 24 so 66 34 55 66 6q 2 6 12 62 3B 51 67 64 2 5 12 63 31 45 64 66 4 b 70 20 55 52 77 4 9 71 42 65 76 73 3 6 67 36 64 74 68 I 2 66 11 21 73 69 I 2 72 16 29 79 75 I I 2 55 7 22 70 53 3 3 6 60 51 69 63 I I 4 62 45 52 66 64 I I 2 63 29 61 70 64 1 T 2 50 5« 53 264 DAIRY CALE-NDAR. AVERAGE DIGESTION COEFFICIENTS.-C^«//««^rf. A. — ExPRTS. WITH Ruminants — Cont. DRIED FODDERS — Continued. Hay from gfrasses named: Barley, Maine Blue joint {Calantagrostis canaden- sis), Msiine Cat-tail millet {Pennisetum sulca- tum). North Carolina Hung^arian grass (Set aria italica), Maine Johnson grass {Sorghum halepense). North Carolina Orchard grass {Dactylis glomerata), Maine and New York Redtop (Agrostis vulgaris), Maine. Timothy {Phleum pratense), average of all kinds, Maine and Utah ditto, in full bloom, Maine., ditto, late cut, Maine Wild-oat grass {Danthonia spicata), Maine Witch-grass {Triticum repens). Me. Pasture grass, Pennsylvania Mixed grasses. New York and Penn. Hay from legumes named: Alfalfa, Colorado, and New York. Alsike clover ( Tri/olitini hybridufti), Maine Crimson clover {Trifoliu77i incarna- tuvi). North Carolina , Red clover {Trifolium pratense), Maine and Wisconsin White clover ( Trifoliunt repeus)^^. Cowpea vines. North Carolina Soja-bean vines. North Carolina MISCELLANEOUS FODDERS. Buttercup hay {Ranunculus acris). Me. Peanut-vine hay, North Carolina. . Sorghum bagasse. North Carolina. White weed, white daisy {Chrysanthe- mum leucanthemuni), Maine. . . , ROOTS. Sugar-beets, Maine Mangel-wurzels, Maine . en V> X «> (fl u u a ?^ «<-l 6 6 be c CO s« 'A A (A a < PU fc 2 I I 4 6i 45 65 62 63 I 2 3 54 29 63 54 56 I I 2 62 68 63 66 59 I I 2 65 47 60 68 67 I I I 54 56 45 58 54 2 2 3 56 59 60 55 I 2 3 60 29 61 61 62 2 ID 22 58 37 49 53 63 I 3 5 61 44 57 59 64 I 3 5 54 32 45 48 61 I 3 2 64 35 58 68 6s I 2 3 61 41 58 63 65 I 2 3 72 52 73 76 74 3 4 9 5b 51 55 59 2 2 3 58 73 46 68 I 2 3 62 52 66 53 7^ 1 I 2 61 53 69 46 70 2 2 7 53 52 47 61 I I I 66 58 73 61 69 I I 2 5Q 49 65 42 71 I T 2 62 71 61 69 I I I 56 48 56 41 67 I I 2 60 20 63 52 6q I I I 61 13 14 46 65 I I I 58 52 58 45 67 I I 2 94 32 91 100 100 I I 2 78 16 75 43 91 64 62 50 FEEDING STUFFS. 265 AVERAGE DIGESTION COEFFICIENTS.-Conttnued. A. — ExpRTS. WITH Ruminants— Cont. ROOTS — Continued. Rutabagas, Maine Turnips (strap-leaf), Maine Potatoes, Maine GRAINS (fed whole or ground). Corn and cob meal, North Carolina . . Corn meal, North Carolina and N. Y.. Cotton seed, raw, North Carolina... . roasted, North Carolina. . Pea meal, Maine BY-PRODUCTS. Brewers' grains, dried, Massachusetts. Corncobs, Massachusetts Cotton-seed hulls, N. Car. and Texas.. meal. N. Car. and Wis — Gluten feed (Buffalo), Massachusetts.. meal , Maine Linseed meal, new process. Mass old process. Mass Malt sprouts, Wisconsin Wheat bran, Maine and Massachusetts; middlings, Maine and Mass.. B. — Experiments with Swine. GRAINS AND BY-PRODUCTS. Barley, Minnesota Corn (maize) (whole kernel), Maine and Minnesota meal, Maine Corn and cob meal, Maine Peas, Minnesota Wheat shorts, Minnesota Wheat bran, Minnesota 43 44 24 c . 74 I GO 94 84 97 13 84 92 87 72 54 91 50 77 97 81 88 91 89 ICO 72 8S 67 62 82 82 951 50 87 ... 66 72 266 DAIRY CALENDAR. FEEDING STANDARDS. (Wolff.) (Per day and per looo lbs. live weight.) Nutritive (Digestible) 4) Q u Substances. > 4-> '3 u5 ^ s 52:5 rt (u'5 •a CA U V- Pi > *i. 3 3 i. ^ >x •^}i tt ^ *f Oc/3 UQ, «.G «W 0(/2 9 H U^ U* Pij H Z lbs. lbs. lbs. lbs. lbs. 1. Steers at rest in stall 17.5 24.0 0.7 1.6 8.0 0. 1=; 8.85 13.20 1:12 2, Steers moderately worked "•3 0.30 1:7.5 Steers heavily worked 26.0 2.4 13-2 0.50 16.10 1:6.0 3. Milch cows. 24.0 2.5 12.5 0.40 15.40 1:5.4 4. Horses moderately worked 21.0 1.6 10.0 0.50 T2.IO 1:7.0 Horses heavily worked 23.0 2.5 12. 1 0.70 15-30 1:5.5 5. Wool sheep, coarser breeds 20.0 1.2 10.3 0.20 11.70 1:9.0 ♦' " finer breeds 22.5 27.0 1-5 2.5 11.4 15.0 0.25 0.50 13-15 18.00 1:8.0 6. Fattening steers, ist period 1:6.5 " " 2d " 26.0 3-0 14.8 0.70 18.50 1:5-5 " 3d " 25.0 2.7 14.8 0.60 18.10 1:6.0 7. Fattening sheep, ist period 26.0 3-0 152 0.50 18.70 1:5.5 " 2d " 25.0 36.0 3.5 5.0 14.4 0.60 18.50 32.50 1:4.5 8. Fattening swine, ist period 275 1:5-5 " " 2d " 31.0 4.0 24.0 28.00 1:6.0 " 3d " 235 2.7 n •5 20.20 1:6.5 9. Growing cattle: Aver, live weight. Age, Months. per head. 2-3 165 lbs . . 22.0 4.0 13.8 2.0 19.8 1:4.7 3-6 330 " .... 23-4 3-2 13-5 I.O 17.7 1:50 6-12 550 •' 24.0 2.5 13.5 0.6 16.6 1:6.0 12-18 770 " 24.0 2.0 13.0 0.4 15-4 1:7.0 18-24 94° " 24.0 1.6 12.0 0-3 13.9 1:8.0 ID. Growing sheep: 5-6 62 lbs 28.0 3-2 15.6 0.8 19.6 1:5-5 6-8 73 " ••■. 25.0 2.7 13-3 0.6 16.6 1:5-5 8-11 84 " .. 23.0 2.1 11.4 05 14.0 1:6.0 ii'^iS 90 " 22.5 1-7 10.9 0.4 13.0 1:7.0 15-20 95 '•.... 22.0 1.4 10.4 0.3 12. 1 1:8.0 II. Growing fat pigs: ir " 2-3 55 lbs ... . 42.0 7.5 30.0 37.5 1:4.0 3-5 "o '' •• 340 5-0 25.0 30.0 1:50 5-6 137 ... . 31-5 4-3 237 28.0 1:50 6-« 187 " . .. 27.0 3-4 20.4 23.8 1:6.0 8-» 27s "... 21.0 2-5 16 .2 18.7 1:6.5 FEEDING STUFFS. 267 RATIONS FOR DAIRY COWS. Org'nic Matter. Digestible. Nut. Ratio. Protein Carbo- hydrates Fat. Total. Woods & Phelps Well Wolff's German Ration lbs. 25.0 24-5 24.0 lbs. 2-5 2.2 2-5 lbs. 12.5 13-3 12.5 lbs. .65 •7 •4 lbs. 15-65 16.2 154 1:5.6 1:6.9 i:S.4 CAIiCULATION OF COMPONENTS OF FEED RATIONS. Let us suppose that we have at our disposal the ftallowing common feeding stuffs : Fodder corn, clover hay, and wheat bran, and that we want to know how much is required to keep a milch cow of 1000 lbs. live weight in good condition and to secure a maximum yield of milk. We will feed 14 lbs. of fodder corn, 6 lbs. of clover hay, and 10 lbs. of wheat bran. According to the table these quantities contain the following number of pounds of digestible matter : Organic Matter. Digestible, Protein, Carbo- hydrates. Ether Extract. 14 lbs. of field-cured fodder corn 6 lbs. clover hay lbs. 9-35 4.71 8.24 lbs. •52 •39 1.26 lbs. 5.66 2.09 4.41 lbs, •17 10 lbs. wheat bran. .29 Total 22.30 2.17 12.16 .56 This ration falls somewhat short of the feeding standard in total organic matter and digestible substances. To bring it nearer to the standard, we add a couple of pounds of some con- centrated feed. In selecting the foods and deciding the quan- tities to be given in each case, the market prices of the feeds must be considered. We will suppose that a lot of corn-meal is available in this case, and will add two pounds of this feed to the above ration. 268 DAIRY CALENDAR. Organic Matter. lbs. 22.30 1-75 24.05 24-5 24.0 Digestible. Nutri- Crude Protein lbs. 2.17 .14 2.31 2.2 2-5 Carbo- hydrates. lbs. 12.16 1.25 Ether Extract tive Ratio. Ration as above lbs. ■56 .08 I ; 2 lbs. of corn meal - ■ - Total 13-41 13-3 12.5 .64 •7 •4 6.4 6.9 5-4 Proposed American feeding standard for milch cows.. Wolff's feeding standard for milch cows The ration now corresponds very well with the proposed American feeding standard ; there is a small deficit of organic matter and of digestible fat ; but there is no necessity of trying to follow any standard ration blindly, as they are only intended to be approximate gauges which the farmer may use in estimat- ing the quantities of nutrients required by farm animals in order to do their best, cost and product both being considered. In constructing rations according to the above feeding standards, several points must be considered besides the chemi- cal composition and the digestibility of the feeding stuffs ; the standards cannot be followed directly without regard to bulk and other properties of the fodder ; the ration must not be too bulky, and still must contain a sufficient quantity of rough- age to keep up the rumination of the animals, in case of cows and sheep, and to secure a healthy condition of the animals generally. The local market prices of cattle foods are of the greatest importance in determining which foods to buy ; the conditions in the different sections of our great continent differ so greatly in this respect that no generalizations can be made. In general, nitrogenous concentrated feeds are the cheapest feeds in the South, and the flour- mill, the brewery, and the starch factory refuse feeds the cheapest in the Northwest. FEEDING STUFFS. 269 RATIONS FOR DAIRY COWS Fed by 16 American Dairymen Producing- 325 lbs. of Butter or more per Cow^ per Year.* 1. Colorado. — 30 lbs. silage, 10 lbs', alfalfa hay, 10 lbs. clover hay, 5 lbs. wheat bran, 2 lbs. corn meal. 2. Connecticut. — 35 lbs. corn silage, 10 lbs. hay, 3 lbs. wheat bran, 3 lbs. corn and cob meal, 2 lbs. cotton-seed meal, 2 lbs. Chicago gluten meal. 3. Illinois. — 7^ lbs. clover hay, 7^ lbs. timothy hay, 12 lbs. corn and cob-meal, 8 lbs. bran, i^ lbs. linseed meal, i^ lbs. cotton-seed meal. 4. New Jersey. — 24 lbs. corn silage, 8 lbs. corn meal, 2 lbs. wheat bran, 4 lbs. oats, 2 lbs. oil meal. 5. New York. — 20 lbs. hay, 2 lbs. wheat bran, 2 lbs. cotton- seed meal, 2 lbs. hominy meal. 6. New York. — 12 lbs. timothy hay, i lb. wheat bran, i lb. middlings, 2 lbs. corn meal, 2 lbs. cotton-seed meal, 40 lbs. skim-milk. 7. Nezv York. — 42 lbs. corn silage, 2^ lbs. clover hay, 2\ lbs. timothy hay, 8 lbs. corn and cob meal, 14 lbs. dried brewers' grains. 8. North Carolina. — 30 lbs. corn silage, 8 lbs. fodder corn, 3 lbs. corn meal, 3 lbs. wheat bran, i lb. cotton-seed meal. 9. Pennsylvania. — 24 lbs. corn fodder, 5.1 lb. wheat bran, 5.1 lbs. corn meal, 3 lbs. cotton-seed meal, 2 lbs. oil meal. 10. Pennsylvania. — 10 lbs. corn fodder, 6 lbs. hay, 3^ lbs. wheat bran, i^ lbs. cotton-seed meal, i^ lbs. oil meal, i\ lbs. corn meal. 11. Texas. — 30 lbs. corn silage, 13^ lbs. sorghum hay, 1.3 lbs. corn meal, 2.6 lbs. cotton-seed meal, 2.2 lbs. cotton-seed, 1.3 lbs. wheat bran. 12. Vermont. — 30 lbs. corn silage, 10 lbs. hay, 4.2 lbs. corn meal, 4.2 lbs. wheat bran, .8 lb. linseed meal. 13. West Virginia. — 48 lbs. corn silage, 2\ lbs. corn and cob meal, i\ lbs. ground wheat, 2\ lbs. oats, 2.\ lbs. barley meal. * See WoU, " One Hundred American Rations for Dairy Cows," Bul- letin No. 38, Wisconsin Agricultural Experiment Station. 270 DAIRY CALENDAR. 14. Wisconsin. — 26 lbs. corn silage, 10 lbs. clover hay, 5 lbs. timothy hay, 8 lbs. wheat middlings, i| lbs. oil meal. 15. Wisconsin. — 50 lbs. corn silage, 5 lbs. sheaf oats, 5 lbs. corn fodder, i lb. clover hay, i lb. millet, 2.7 lbs. cotton-seed meal, 1.3 lbs. oil meal, 6 lbs. wheat bran. i6. Canada. — 40 lbs. corn silage, 7^ lbs. clover hay, 3 lbs. straw, i\ lbs. oats, i^ lbs. barley, li lbs. pea meal, 3 lbs. wheat bran, i lb. cotton-seed meal. The preceding rations contain the following approximate amounts of nutrients, calculated for 1000 lbs. live weight : Digestible. tritive atio. No. Organic Matter. Carbo- hydrates. I'NU R Protein. Fat. Total. lbs. lbs. lbs. lbs. lbs. 1 bs. I 31.09 2.70 15-78 .80 19.28 I 6.5 2 25.70 2.69 13.96 -97 17.62 I 6.0 3 22.09 2-37 12.06 .75 15-18 I 5.8 4 19.41 2.06 11.71 .87 14.64 1 6.5 5 26.19 2.36 13-78 -79 16.93 1 6,6 6 25.73 3-50 14.05 1.12 18.67 1 4 7 7 31-30 3-37 16.31 1-31 20.99 1 5-7 8 20.38 1.79 11.98 .80 14-57 1 7-7 9 26.52 2.53 15-74 .90 19.17 1 7.0 10 20.05 2.31 11.00 .72 14.03 1 5-4 II 26.58 2.21 12.31 1.30 15.82 1 6.9 12 24.23 1.86 14.03 •75 16.64 1 8.4 13 22.37 1-54 M15 .72 16.41 I 10.2 14 31.00 3.01 16.02 -87 19.90 I 6.0 15 23-79 2-73 12.46 ■99 16.18 I 5-4 16 22.96 2.08 12. 17 •71 14.96 I 6.6 FEEDING STUFFS. 271 VAIiUATION OF FEEDING STUFFS. The commercial value of protein, fat, and carbohydrates in concentrated feeding stuffs has been calculated from the aver- age composition and market price of common feeding stuffs as follows : <— Cost of one pound of -^ Protein. Fat. Carbohydrates. In Germany 3 : 2 " Connecticut (1888) 1.6 cts. 4.2 cts. (1890) 1.4 2.9 " Wisconsin. .(1S91) 1.5 3.6 "Indiana (1891) i.o 2.75 *' Minnesota.. (1893) 3.1 3.1 I (Konig. Wolff.) .96 cts. (Jenkins.) 1.4 .5 (Woll.) .63 (Huston.) .24 (Hays.) MANURIAIi VALUE OF FARM PRODUCTS. (Armsby.) Meadow hay ... . Clover " Potatoes Wheat bran Linseed meal Cotton-seed meal. Wheat Oats Corn Barley Milk Cheese Live cattle Pounds per Ton. Nitro- gen. 20.42 40.16 7.01 49-15 105.12 135-65 37-53 36.42 33 -06 39-65 10.20 90.60 53 -20 Phos- phoric Acid. 8.2 11. 2 3-2 28.6 32.2 29.2 10.6 12.4 11. 3 9.0 3-4 23.0 37-2 Pot- ash. 26.4 36.6 II. 4 54-6 24.8 56.2 15.8 8.8 7-4 15-4 30 5-0 3-4 Value per Ton. Nitro- gen. $3-47 6.83 1.19 8.35 17.87 23.06 6.38 6.21 5.62 6.74 1-73 15.40 9.04 Phos- phoric Acid. $0.57 0.78 0.22 2.00 2.25 2.04 0.74 0.87 0.83 0.63 0.24 1. 61 2.60 Pot- ash. 5i.o6 1.46 0.46 2.10 0.99 2.25 0.63 0-35 0.30 0.62 0.12 0.20 0.14 Total ,20- b « o 9.07 1.87 12-45 21. II 28.35 7-75 7-43 6.75 7-99 2.09 17.21 11. 78 $5.10 9.07 0.12 7.78 7-54 10.12 2.58 .86 78 .96 0.69 1. 18 272 DAIRY CALENDAR. o o o * o-. lO 00 t^ •»^ 2>> 3 u u o ■* •<1- 00 6 eN «^ N VO 01 (M ^! o!^ o * M t^ t^ VO 3 I- ^* t^ VO VO CO r^ >.Sf ^ U >> o O cS on! > Q d 13 1 en '^ IH 00 VO M 00 C 3 *^ rt 00 ■4- 00 rt <5- Cl( C/3 C v « V 3 w • O exj Ov N M a ^ (U c ro IH M o « £i "J ao > - Pi (^ N M a 3 C m . ^ >> s en u <3^ ro M •* 00 < 'tn >4-l o C O lO lO n 1" ^ M _> o "5 < D 4^ 1 u . '4-> a 0k ON d\ M OS VO « (N ^^ O "rt U > ^A ^ rt •a c d o (J t^ ■* ro O •a rt Ui t^ »o 00 T^ •^^ O 3 C O O en in 2 CU c r«1 CM VO ^ M « C u a 'C eed mea 1 hay . , corn m ps; or CO an, and en " fli eg "J iT c E 5 "■ a-i C D aj - c al, lins n, and -milk, at sera eat br hru . (U o > « >> TO Qj rt 42 tn rt sila] n, CO -seed and a n m n. . ^62 C/3 C . 1- erj ■4J ro o .a DC (/) ffi ffi d en (/) en SI J3 i O en C/l CJ a U ffi J MANURES. 273 6 S c • to • to 1 r 1 I : lo III:.*! . . . . ro • • ; ; ; ro Sul- phuric Acid. • ■<«• •vooo • tONO (M . • . ro • to .' . '. 6 .6 • • • w -PI • d Hi 00 M M • 0^0 • On On • M w ro CO M to * d H - • ro ro • 00 PI . . 00 • On * a 3 o Ooo Q lo 5 00 00 -^ •<*• M ID ON • 00 ; •<*• • ■<1- • • to . o • o> • fO ON . . H NO ■ lO lONO • HI Ti- ro • HI ' '0 < 'C o Si a O J5 13 I 0> coco •♦ H o C ooo in w ■* O M ■* M U-) C^OO 00 IN O O ro roNMMMNN • t^toioOOtoMioi^ .ro • t^ t^oo -< w (O On N 00 • NOMOoroforOHOO ' -M • NO 13 U U > 4) H • o . fOvO • . M tX H ■> NO N j 1 ■ 1 V5 • o • to • H ■) to to ^ • • to • • • x: CO 1 ON • O O tx«0 w • M TJ- P) M N ro O to • HI t^oo to • « ei H w . • PI • • •>(- .^ • ro • • lo PI . . CO 2c lo m • • O w 00 to ooo C NO N t^ ■* ci NO M O .OOt^Ntoto.to^O lo • M roNO lo P) ro ■ fJ • c< to t^ •<*• w O t~ . ro • 1 :°3 «4 VO 00 • • • N 00 • • \o to • • • «0 N On O •* c» to O to to N 6 t^ ■<*• to M o to • ro lOOO t^ • t^ 6-. t^ t^ • t^ O to o^oo t^ o to ntOt^MNHMt^ - ."c . en . 2 s "o en u: ■5 a o Si (U 4) ;-. >*-c > O o J3 tt-i _3 a o C c u a U O c OS 3 bj c rt u 4; C 3 3 3 oJ.ti C — 'J- :^ tasx: V. on a! I B HI oi («T3 4) 2X3 V- ;> « r/i ♦-' .^ •a •a be o- c & o rt 1) rt 3- 0) S — o as 3 C/3 (/3c/)l/) FERTILIZING. 275 1 o u g O OOO toe Sul- phuric Acid. f) r-. ■4- ui to NO ^t! : ■* iriOO en' ^ 00 VO • • <; a '^ VO M O VO PI N 00 P) ■»«■ ^. °A : : '6 '5 '<*-fno m^o H MM •a > (5i CO - M o ; 3 "o (/5 ?8 CO a +j o Oh O iri in -"tvo IT) fOVO « P< <^ O 0\0 iri O in O O O •'I*© O ro m OPIOID ■n N O ■* M O W M O t^ 00 00 V> 00 H \0 8 i v8 : O O • • t^ PJ a» O O ; ; CJ t^ lO O O - • ro t>. o> M m • • t% a ,5 '5 OJ c bi rt fi -a c rt X v. •c OOh^ O 276 DAIKY CALENDAR. TRADE VALUES OF FERTILIZING INGREDIENTS IN RAW MATERIALS AND CHEMICALS, 1894. Cents per lb. Nitrogen — in ammonia salts 19 in nitrates 14^ Organic nitrogen — in dry and fine-ground fish, meat, blood, and in high- grade mixed fertilizers 18^ in cotton-seed meal, linseed meal, and castor pomace. .. 15 in fine-ground bone and tankage 16^ in fine-ground medium bone and tankage 15 in medium bone and tankage. 12 in coarse bone and tankage 7 in hair, horn-shavings, and coarse fish scraps 7 Phosphoric acid — soluble in water 6 soluble in ammonium citrate 5^ in fine bone and tankage 5^ in fine medium bone and tankage 4^ in medium bone and tankage 3 in coarse bone and tankage 2 in fine-ground fish, cotton-seed meal, linseed meal, castor pomace, and wood ashes 5 insoluble (in am. cit.) in mixed fertilizers 2 Potash as high-grade sulphate, and in mixtures free from muriate 5 J Potash as muriate 4-} The manurial constituents contained in feed stuffs are valued as follows: Organic nitrogen 15 Phosphoric acid 5 Potash 5 FEEDING STUFFS. 277 CYL.INDRICAL. SILOS. Approximate Capacity of Cylindrical Silos for Well Matured Corn Silage, in Tons. (King.) ts Inside Diameter in Feet. 15 16 17 18 19 20 21 22 23 24 25 20 21 22 23 24 25 26 27 28 29 30 31 32. .. 58.84 62.90 67-35 71-73 76.12 80.62 85-45 90.17 94-99 99.92 105.0 109 8 115. 1 66.95 71-56 76.52 81.61 86.61 89.64 97-23 102 6 108.1 113-7 119.4 124.9 135-9 75 80 86 92 97 103 109 115 122 128 134 141 147 58 79 38 14 78 6 8 8 3 8 I 8 84.74 90-57 96.84 103-3 ioq.6 1x6.1 12^.0 129.8 136.8 143-9 151.1 158.2 165.7 94.41 100.9 107.9 115.1 122. 1 129.3 137 -I 144-7 152 4 160.3 168.4 176.2 184.6 104.6 111.8 119.6 127-5 135-3 143-3 151-9 160.3 168.9 177.6 186.6 195-2 204.6 "5-3 123-3 131.8 140.6 149.2 158.0 167.5 176.7 T86.2 195.8 205.7 215-3 2»5-5 126.6 135-3 144.7 154-3 163.7 173-4 183.8 194.0 204.3 214.9 225.8 2.36-3 247-5 138-3 147.9 158. 1 168.7 179-0 189.5 200.9 212. 223.3 234-9 246.8 258.2 270.5 150.6 161. 172.2 183.6 194-9 206.4 218.8 230.8 243.2 255.8 268.7 281.8 294.6 163.4 174-7 180.8 199-3 211. 5 223.9 237-4 250.5 263.9 277.6 291.6 305-1 319.6 Area of Feeding Surface and Inside Diameter of Cyl- indrical Silo Required to Supply Herds of Different Sizes. (King.) 40 50 60 70 80 90 100 Feeding Surface. Inside Diameter. 150 sq uare feet 14 feet. 200 16 250 18 300 19-75 " 350 21.25 " 400 22.75 '• 450 24 500 25.25 *• 278 DAIRY CALENDAR. PERCENTAGES OF NUTRIENTS (NUTRITIVE IN- GREDIENTS), WATER, AND REFUSE IN SPECI- MENS OF FOOD MATERIALS. (Atwater.) Food Materials. Animal Foods, as Purchased. Beef: Neck Shoulder Chuck rib Rib Sirloin Round steak Side without kidney fat Rump, corned Flank, corned Veal: Shoulder Mutton: Shoulder , Leg Loin Side, without kidney fat. Pork: Shoulder roast, fresh Ham, salted, smoked Chicken Turkey Eggs, in shell Fish, etc.: Flounder, whole Bluefish, dressed Codfish, dressed ., ... Shad, whole Mackerel, whole Halibut, dressed Salmon, whole Salt codfish Smoked herring Salt mackerel Canned salmon Lobsters Oysters Animal Foods., Edible Portion. Beef: Neck Shoulder Chuck rib Rib Sirloin Round Side, without kidney fat. . . Rump, corned Flank. " Veal: Shoulder Mutton: Shoulder Leg Loin Edible Portion. c ^ •9583 % .0313 ^V2 .1250 4 3333 8 .6667 12 1. 000 ^ .0417 1% •1354 4H 3750 8^/2 .7083 % .0521 1^ .1458 5 4167 9 .7500 H .0625 1% •1563 5^ 4583 9>^ .7917 Va .0729 OUNCES REDUCED TO DECIMALS OF A POUND. 06 lb 13 19 25 31 38 43 50 9 oz. = 56 1b 10 " = 63 " II " = 6q '' 12 " = 7S " 13 " = 81 " 14 " = 88 *' 15 " = 94 !! 16 " = I ' GENERAL TABLES. 291 LEGAL WEIGHTS OF GRAIN, SEEDS, Etc. The table shows the number of pounds per bushel required, by law or custom, in the sale of articles specified, in the several States of the Union. Maine New Hampshire Vermont Massachusetts Connecticut New York New Jersey Pennsylvania Delaware Maryland District of Columbia Virginia West Virginia North Carolina South Carolina Georgia Louisiana Arkansas Tennessee Kentucky Ohio .. . Michigan Indiana Illinois Wisconsin Minnesota Iowa Missouri Kansas Nebraska . California Oregon 292 DAIRY CALENDAR. C03IPARIS0NS OF FAHRENHEIT, CENTIGRADE (CELSIUS), AND REAUMUR THERMOMETER SCALES. Fahren- heit. Centi- grade. Reaumur. Fahren- heit. Centi- grade. Reaumur. -)-2I2 -|-ioo 4-80 +158 4-70 4-56 211 99.44 79-56 157 69.44 55-56 2IO 98.89 79.11 156 68.89 55-" 2og 98.33 78.67 IS5 68.33 54-67 208 97.78 78.22 154 67.78 54-22 207 97.22 77-78 153 67.22 53-78 206 96.67 77-33 152 66.67 53-33 205 96.11 76.89 151 66.11 52.89 204 95-55 76.44 150 65-55 52.44 203 95 76 149 65 52 202 94.44 75-56 148 64.44 51.56 201 93-89 75-" 147 63.89 51. II 200 93-33 74.67 146 63 -33 50.67 199 92.78 74.22 145 62.78 50.22 198 92.22 73-78 144 62.22 49.78 197 91.67 73-33 143 61.67 49-33 196 91. II 72.89 142 61. II 48.89 195 90-55 72-44 141 60.55 48.44 194 90 72 140 60 48 193 89.44 71-56 139 59-44 47-56 192 88.89 71. II 138 58.89 47.11 191 88.33 70.67 137 58.33 46.67 I go 87.^8 70.22 136 57- 78 46.22 189 87.22 69.78 135 57.22 45.78 i88 86.67 69-33 134 56.67 45-33 187 86.11 68.89 133 56.11 44-89 186 85-55 68.44 132 55.55 44.44 185 85 68 131 55 44 184 84.44 67.56 130 54.44 43-56 183 83.89 67.11 129 53.89 43-11 182 83-33 66.67 128 53.33 42.67 181 82.78 66.22 127 52-78 42.22 180 82.22 65-78 126 52.22 41.78 179 81.67 65-33 125 51-67 41.33 178 81. II 64.89 124 51. II 40.89 177 80.55 64.44 123 50.55 40.44 176 80 64 122 50 40 175 79-44 63-56 121 49-44 39 56 ^74 78.89 63.11 120 48.89 39-11 173 78.33 62.67 119 48-33 38-67 172 77.78 62.22 118 47.78 38.22 171 77.22 61.78 117 47.22 37-78 170 76.67 61.33 116 46.67 37-33 169 76.11 60.89 "5 46.11 36.89 168 75-55 60.44 114 45-55 36-44 167 75 60 "3 45 36 166 74-44 59-56 112 44-44 35 56 165 73-89 59-" III 43-89 35-" 164 72.33 58.67 IIO 43-33 34.67 163 72.78 58.22 109 42.78 34.22 162 71.23 57-78 108 42.22 33-78 161 71.67 57-33 107 41.67 33-33 160 71. II 56.89 106 41. II 32.89 159 70.55 56.44 105 40.55 32.44 GENERAL TABLES. 293 COMPARISONS OF FAHRENHEIT, CENTIGRADE (CELSIUS), AND REAUMUR THERMOMETER SCALES. Fahren- heit, Centi- grade. Reaumur. Fahren- heit. Centi- grade. Reaumur. -fi04 +40 +32 +50 +10 +8 103 39-44 31-56 49 9-44 7.56 102 38.89 31. II 48 8.89 7. II lOI 38.33 30.67 47 8.33 6.67 100 37-78 30.22 46 7.78 6.22 99 37.22 29.78 45 7.22 5-78 98 36.67 29.33 44 6.67 •5.33 97 36.11 28.89 43 6. II 4.89 96 35-55 28.44 42 5-55 4.44 95 35 28 41 5 4 94 34-44 27.56 40 4.44 3-56 93 33.89 27.11 . 39 3-89 3." 92 33-33 26.67 38 3-33 2.67 91 32.78 26.22 37 2.78 2.22 90 32.22 25.78 36 2.22 1.78 89 31-67 25.33 35 1.67 1-33 88 31. II 24.89 34 I. II 0.89 87 30-55 24.44 33 0.55 0.44 86 30 24 32 85 29.44 23.56 31 -0.55 -0.44 84 2S.89 23.11 30 I. II 0.89 83 28.33 22.67 29 1.67 1.33 82 27.78 22.22 28 2.22 1.78 81 27 22 21.78 27 2.78 2.22 80 26.67 21.33 26 3-33 2.67 79 26.11 20.89 25 3.89 3." 78 25 -55 20.44 24 4.44 3.56 77 25 20 23 5 4 76 24.44 19.56 22 5-55 4.44 75 23-89 19. II 21 6. II 4.89 74 23.33 18.67 30 6.67 5-33 73 22.78 18.22 19 7.22 578 72 22.22 17.78 18 7-78 6.22 71 21.67 17.33 17 8.33 6.67 70 21. II 16.89 16 8.89 7. II 69 20.55 16.44 15 9.44 7-56 68 20 16 14 10 8 67 19.44 15.56 13 10.55 8.44 66 18.89 15. II 12 II. II 8.89 65 18.33 14.67 II 11.67 9-33 64 17.78 14.22 10 12.22 9.78 63 17.22 13-78 9 12.78 10 22 62 16.67 13-33 8 13.33 10.67 61 16. II 12.89 7 13.89 II. II 60 15-55 12.44 6 14.44 11.56 59 15 12 5 15,00 12 58 14.44 11.56 ^ 15-55 12.44 57 13.89 II. II 3 i6.ii 12.89 56 13.33 10.67 2 16.67 13.33 55 12.78 10.22 I 17.22 13-78 54 12.22 9.78 17.78 14.22 53 11.67 9-33 — I 18.33 14.67 52 II. II 8.89 2 18.89 15 II SI 10.55 8.44 3 19.44 15.56 294 DAIRY CALENDAR. COMPARISONS OF FAHRENHEIT, CENTIGRADE (CELSIUS), AND REAUMUR THERMOMETER SCALES. Fahren- heit. Centi- grade. Reaumur, Fahren- heit. Centi- grade. Reaumur. -4 — 20 -16 -23 -30-55 -24.44 5 20.55 16.44 24 3I-" 24.89 6 21. II 16.89 25 31-67 25-33 7 21.67 17-33 26 32.22 25,78 8 22.22 17.78 27 32.78 26.22 9 22.78 18.22 28 33-33 26.67 lO 23-33 18.67 29 33-89 27.11 II 23.89 19. II 30 34-44 27.56 12 24.44 19.56 31 35 28 13 25 20 32 35-55 28.44 14 25-55 20.44 33 36.11 28.89 ^5 26.11 20.89 34 36.67 29-33 16 26.67 21.33 35 37.22 29.78 17 27.22 21.78 36 37-78 30.22 18 27.78 22.22 31 38-33 30.67 19 28.33 22.67 38 38.89 31. II 20 28.89 23 . 11 39 39-44 31-56 21 29.44 23-56 40 40 32.00 22 30 24 Formula for Converting Degrees Centigrade to Fahrenheit, and vice versa : «°C „• F. = (!( "• - 3') \ c. \ 9 / For Degrees Reaumur, substitute 4 for 5 in the preceding formulas. GENERAL TABLES. 295 SPECIFIC GRAVITY OF VARIOUS SUBSTANCES. (Trautwine.) Aluminum Anthracite, 1.3-1.84, usually " broken, of any size, loose (A ton, loose, averages from 40 to 43 cubic feet.) Ash, American white, dry " " " perfectly dry Asphaltum, 1-1.8 Boxwood, dry Brass (copper and zinc) cast, 7.8-8.4 Bronze (copper 8 parts, tin i part, gun metal), 8.4- 8. 6 Cement, English Portland Charcoal, of pines and oaks Cherry, perfectly dry Chestnut, perfectly dry Coal, bituminous 1.2-1.5 broken, of any size, loose .- (A ton occupies from 43 to 48 cubic feet.) Copper, cast, 8.6-8.8 Cork Coke, loose, of good coal (A ton occupies 80 to 97 cubic feet.) Elm, perfectly dry Fat Glass, 2.5-3.45 Gold, cast, pure Gravel, about the same as sand, which see. Hemlock, perfectly dry Hickory, perfectly dry Ice, .917-.922 India rubber Iron, cast, 6.9-7.4. Lard Lead, 11. 38-11. 47 Lime, quick " " ground loose, per struck bu. 62-72 lbs.. Limestone and marbles Mahogany, Spanish, dry Maple, dry Mercury, at 60" F Oak, white, perfectly dry, .66-.88 Average Specific Gravity. 2.6 .61 .752 1-4 .96 8.1 8.5 .672 .66 1-35 8.7 • 25 • 56 •93 19.258 •77 Average Weight of I cu. foot, in Pounds. 162. 93-5 52-56 38. 47- 83-3 60. 504 • 529 • 81-102 iS-30 42. 41. 84. 47-52 542 • 15.6 23-32 35- 58. 1204. •4 •85 25 • 53 • •92 •93 7-15 574. 58. 446. •95 1.38 59^3 709.6 ^•5 95. 2.6 164.4 •85 S3. •79 3.58 49. 846. 48. 296 DAIRY CALENDAR, SPECIFIC GRAVITY OF VARIOUS SUBSTANCES. Continued. Oak, red, black, etc. " live, .88-1.02... Oils, olive, whale... Peat Petroleum . Pine, white, perfectly dry, .35-.45. " yellow. Northern, .48 to .62. " " Southern, .64-.80. .. Platinum, 21-22 . . Quartz, common, pure, 2.64-2.67. Rosin . Salt, coarse, per struck bu., Syracuse, N,Y., 56 lbs. Sand of pure quartz, dry and loose, per struck bu. 112-133 lbs Sand of pure quartz, wet ^ Silver Snow, fresh fallen " moistened and compacted by rain Soils, common loam, perfectly dry, loose Soils, common loam, perfectly dry, moderately rammed Soils, common loam, slightly moist, loose " " " as a soft, flowing mud Spruce, perfectly dry Sulphur Steel, 7.7-7.9 Sycamore, pei fectly dry Tar Tin, cast Walnut, perfectly dry Water, pure rain or distilled, at 32° F. (barometer 30 in.) Water, pure rain or distilled, at 62° F. (barometer 30 in.) Water, pure rain or distilled water at 212° F. (barometer 30 in.) Water, sea, 1.026-1.030 Wax, bees' Zinc, 6.8-7.2... , .. Average Specific Gravity. •95 .92 .878 .40 •55 .72 21.5 2.65 10.5 •4 2.0 7-85 •59 i.o 7-35 .61 1. 02c •97 7.0 Average Weight of 1 cu. foot, in Pounds. 32-45 59-3 57-3 20-30 54^8 25. 34-3 45- 1342. 165 68.6 45- 90-106 118-129 655- 5-12 15-20 73-80 90-100 70-76 104-112 25- 125. 490. 37- 62.4 459- 38. 63.417 62.355 59-7 64.08 60.5 437 5 Note. — Green timbers usually v/eigh from one fifth to nearly one half more than dry and ordinary building timbers when tolerably seasoned ; about one sixth more than perfectly dry. OEKERA.L TABLES. 297 o U wT ^ ^ I ■S C c o u > C v> i rt o •' O c V) o "?:::■*« w c 4 " a N a q ^ J C OTJ"-' 5> 5 O 5 " C >> O Ci .Sf 2 o k y <« 0> c rt •* la CO i o c C3 ^ rt J3 <* be c := rt V- o - . o ^ I I I I a^^ "Vk "S^ K^ c> c Ci e^ d o IT) . lO , 4) ► « J; o .2 i^ CO Wi 2 «««« t ° a ^ c No o ^ S "« w (f cxrt O O , ui o "^ "T" M W 11 *5j "^ k: <; <; •a rt .Q n) rt O lo o en moo vo N^oo moo rr. ■ o'vo 00 cf\vO cf\ ■* d> T3 "O "O .'O . ."O ."O .-a rt rt ca^ rt^^ rt-o « o "" 32202003020"^ o o o o "o o "o OOO O O O O c 3 O U oi :« . : • a . . (u • 3 : : •- "^ a : a- a c >. w bjo c C . nj >>3 UQW fcfeOO o ■ rt « g ^- 'w j; u N 0!i!ii;H4:2;^Cuaic/5c/)H> 298 DAIRY CALENDAR. FLUCTUATING CURRENCIES. Bolivia Central America China Colombia Equadbr India Japan Mexico Peru Russia , Tripoli Silver. Silver, Silver. < Silver. Silver. Silver. Gold (nominally), silver. Silver. Silver. Silver. Silver. Boliviano (= loocentavos) Peso Shanghai tael Haikwan tael (customs) Peso Peso Rupee (= i6 annas) Yen (= loo sens) Dollar (peso) (= loo centa- vos) Sol (= IOC centesimos) Rouble (= loo kopecks) Mahbub {— 20 piasters) about ^46,5 • 46,5 .68,6 .76,5 •46,5 •46,5 .22,1 .50.1 •50.5 •46,5 •37.2 .41,9 G'EKERAL TABLES. 299 CO M 'i^A II3M ■*roO\t^ •Nt-vNiriM-.j- OOOm •OONMNO lO IT) -^vo O 01 0\ t^OO CTi XJ3A ow mvowoo woONMiomOi-if) Ofovo mro PI Ow'-ddwi-ioor-.d o«o o f^ 00 ro 00 >o .*^ • o •* t>. P) « ro M O •5BjI ON N Ovo P) roOrop)>-iOt~.oooOM •*0 ro OmwOOwi-i^pio ■paj IPAV UB31 71^3 i^jl •IM •P3jl IPAV POO tN. •♦piroroptrooo-^ir) ■*■* ro Oi-ihOOpii-i-*0\0 t^m ro roionroPicripiM fooo 000 O -"J-mTj-ffipirt-roOPOro O On O^ O C4 Tf t-. "^ ■* t^ M O <^ "*■ 0\ OO vOP)'0-^ropi-' t^vo mt^rompi o motvM NOOOmOOPOmOIOP) oovo -^t^iriiop) loo fn-*i-i NOOOiHOO-^PiNt---* ■ "i 5 J • (-1 y C vr C/3 --J -* 3 ^ a; •n c rt c ja •a c 03 m a; • « C 41 o a; a.--2-Q_o H E iJ cJ Q c/; c75 C.5.S o -a .=; 3 -/T ? C 0 r 1 ^O 1 CD t^ 1 Irt t> ■<»• •* O oJ •5BJ d >o w ro cs ^ 1 ti Pt 6 lO On 6 4 8 M C/3 -<*■ en 00 ! CO j ■* T^ Tj- ■^ lA o t^ 1 "^ 1 M n- 1 - Pi C0\0 On q "O 00 >0 H M ?: CO 00 NO NO P) PI M NO d o H •IBjI o >S. N lA Tj- C H 1 H q> 1 q 1 PI PI NO q iii3A \o p< (4 CO d NO d M ■fe^ i 1 1 1 o "J"- t^^ oc VO Tl-NO NO t^ r^ o •J«d 0\ IT) -i rove 1 lO CO 1 On 1 CO « d •<^ d d N M u A PJ 1 " i ro w lo o M •IM M 0\ ■>*• c ^ c -1 CO 00 H 1 IT) lOCO PI h JI^H CD 1/ • VONO' SI ^^°^\ 8 1 C/5 1 1 » ■P3J ■feS. 10"0 ro On H ■^ t^OO u. O M H 00 |o 1PM O N NO NO CO " 1 ON tx H P) Q M t". O M "6^ o M q c c< 1 CO -^ P) 1 t^ O CO lo •uBaq ro t^ P) M r< 1 NO NO vd CO lOOO M >o O ro ■^ t PI CO M t^ O t-l O fo in « Tj h ■<( h 00 N q roq HNo q •Jit 'Dl^jl f^Oi m N c^ PI 00 T c > M tXM O d ■* NO re ) -^ M H tv 1 O 1 ■fe?. O H t^ ID u 1 00 lO V 1 q ■♦ inoo c 1 q •JB^ "^ f^ Tt- m r h ■< ■ t^ t' 1/ On -^ d "■ ^ d »< f<- M NO N 1 - 1 PI M U- 1 M "IBjI o <^ o >o c ^ NO Tj-NO q Ci m 0\ -) O JFH 00 t^ (^ ci 00 1/ ■> 00 c PI N OC 1 r^ t^ O •« W M NO - d o H "fe^ 1 •paj q 'f q r; ■) t~ q q q 1 cooo c« ^ « o IPM NO tv (M PI P) CO t^ •^ 00 00 p) NO ) 1 lO On M C >-t ^ ^ 8 i Q H ^ Z s" < O £> n C/3 C/3 H H 2 s 13 H C C C ■N S c 4. E c c c C O i rt E > >- c ■"rt c h H <3 Ph o s <-< fc c c; 1? X V 4J 1 ■5 < w 4. « It c GENERAL TABLES. 301 1 m t^ m tN, o N 00 O C c m On ON O- C t^ t^ O M • M 00 6 •IBJ ^^^-^-^l a PI M M ro C ■^ M T^ £ O O ; M 1 *^ 1 •- C/3 •ft^ 1 1 O m m ir> o • m 1 o 1 ■p^a lO On t^ 0\ C c « ONON C M M M M . M r^ IPAV N f<1 N M t^ 1 C ■* in f) t^ C M M d d 6 • c p» f) M in c N M \r, o 1 "es. 1 ONin-- § M e) fO m c Tf M ■* c M M O o o c PI "6^ 1 cno>^-*mpim i ol M N OvCO On ON en On 1 C M M o M M o ^ ON IB J 00 N C4 ■«• M m en C r M H c PI d d M Tt- M y ro M m 1 c "&< 1 inM-.l-m-^piO^ ' Ci rriCO W 1^ C c ro 00 ON 1 C Pi m M M o p PI 00 ro ro ■^ MM IT) H h C C c< NO moo c M m 1 C M M O c m t/i "6^ On m Tfo in (N On I 1 ■paa O 00 fO t- c c in •<*■ ON p c « en O M M o p pn en -^ rr m 1/ MM IT) H ' § m t^ en M « NC ? I M H O O O C m ■fe?. 1 m mNO m p) On i o I -o T^ -^vc C c p en u -> c m ^ M M p ^ •UB3T 00 IT) cn^ 'C ^ O 00 ■* ^ MM \C > s ** ^ 6 6 6 6 6 1 fnl 1 ^ 1 J "6^ ■>^ mNO On r^ M o o M mm M c moo NC c NOONONOOm m •;i^ D^^a ro lo ■* r ■*NO Tt T ^ c MMOOOOO ■* MM NO h< M VC c 1 ■^ NO -^ m -^r P) M oc 00 t^ OnnO C mvo -<*• u ■1 c in t^ M M p On •IB^ NO ro fO cn PI C >n-*c ^ r M M O O o o c ro W M ■* 1- c CO M - c ■fe^ NO NO NO VO m M P 1 o JI^H ON lO •* N c c m fo c< C C t^ONQMMOm 1 -"i-l T}- m Tj- u -> c t^oo m c ^ C M M o o c ■<*■ MM iri H H ■" M U T C ^00 00 fO 1 P) Tt-ND 00 -* PI r r •paa t^ M On P c 1 ONM O M M C 1 00 t^ IT) ■<»■ -too M lO 1- § oc ON mvc i M P) c •<«• E W u > c/i < O fa <1 H O s (/i in •c O . C/3 8 1-1 . ^< eg > c c c £. k4 O a c THE SAME, LESS CONTE AND INTEST Fat c rt o O o c n j= rt e c ti "o < rt o rt u 'c rt i c 'Z o u < c 9. C o U rt o h c 'i o u Oh X! CO < u. rt o H Pi s o Si o o XI E "5 c rt X! en o Hi 'A O V5 rt 3 X! C 3 {/5 'A O 302 DAIRY CALENDAR. VII. STATISTICS. CHEESE, BUTTER, AND CONDENSED-MILK FAC- TORY PRODUCT IN THE UNITED STATES. (Tenth and Eleventh Census.)* 1880. 1890. Number of establishments 3,932 4,712 Capital invested, million dollars ... 9.6 16.6 Number of employes 7,903 14,921 Wages paid, million dollars 1.55 5.39 Cost of materials used, million dollars .... 18.36 51.36 Value of products, million dollars 25.74 62.69 CHEESE, BUTTER, AND CONDENSED-MILK FAC- TORIES, ACCORDING TO STATES. (Eleventh Census.) State. No. of Factories. Employes. Value of Products. New York Wisconsin 1,308 966 497 330 300 262 123 io6 lOI 100 61 58 52 49 239 3,075 1,817 2,545 890 904 1,540 310 855 312 424 186 475 187 162 687 $14,385,966 6,960,711 10,545,182 3,001,606 5,319,434 8,004,991 1,602,641 2,958,476 919,787 1,179,139 400,551 1,183,000 402,556 881.327 2,890,338 Iowa Ohio Pennsylvania Illinois Vermont Minnesota Kansas Michigan ... Missouri Nebraska Indiana .. Connecticut Other States Total for the United States.. . . 4,552 14,369 $60,635,705 * Including cheese and butter, urban dairy product. STATISTICS. 303 DAIRY PRODUCTS PRODUCED ON FARMS, AC- CORDING TO THE ELEVENTH CENSUS. (U. S. Dept. of Agriculture.) States and Territories. Maine New Hampshire Vermont Massachusetts . . Rhode Island Connecticut New York New Jersey.. . , .. Pennsylvania Delaware Maryland Virginia North Carolina., South Carolina. . Georgia ..... . Florida Alabama Mississippi Louisiana Texas Arkansas Tennessee West Virginia. . . Kentucky . Ohio Michigan Indiana Illinois Wisconsin Minnesota Iowa Missouri Kansas Nebraska South Dakota. . . North Dakota. . Montana Wyoming Colorado New Mexico . . . Arizona Utah Nevada Idaho.. . . Washington Oregon California Total, 1889.. Total, 1869.. Total, 1879.. Butter. Pounds. 15,593,315 7,942,840 23,314,063 8,358,703 965,456 7,196,095 98,241,813 8,367,218 76,809,041 2,026,498 9,999,602 17,949,966 13,129,374 5,737,557 14,483,323 867,195 14,548,435 12,988,637 2,089,774 32,100,560 15,724,144 28,314,389 14,063,627 29,038,406 74,990,307 50,197,481 48,477,766 57,121,486 46,295,623 34,766,409 72,893,079 43,108,521 46,117,076 27,818,078 13,127,244 5,712,566 1,062,185 428,269 3,282,086 86,042 115,203 1,759,354 489,657 1,078,103 3,482,225 4,786,277 26,776,704 1,023,821,770 514,088,188 777,229,367 Cheese. Pounds. 696,052 341,235 609,586 122,900 24,631 112,566 4,324,028 23,613 439,060 359 9,573 109,187 60,760 2,476 12,833 1,731 6,131 4,898 3,930 145,730 21,328 69,919 74,372 64,822 1,068,083 328,682 360,948 743,456 906,266 676,642 1,038,358 288,620 759,210 463,831 303,951 131,374 11,512 15,196 87,183 18,931 10,855 163,539 51,207 207,213 71,281 265,576 3,871,575 18,725,218 53,492,153 27,272,489 Milk. Gallons. 57,969,791 42,633 268 90,712,230 82,571,924 10,610,547 54,413,822 663,917,240 64,003,953 368,906,480 10,699,362 46,601,218 78,143,459 55,250,665 23,833,631 52.234,508 5,056,790 55,508,687 50,803,371 12,881,927 118,475,320 54,325,673 107,657,116 59,449,066 118,497,289 326,925,396 224,537,488 200,510,797 367,269,464 303,701,134 182.968,973 486,961,411 193,931,103 201,608,099 144,768,263 59,666,523 26,566,112 6,038,096 3,064,588 19,680,791 717,155 709,225 8,614,694 2,532,052 5,085,863 19,873,281 25,042,276 111,191,186 5,207,121,309 235,374,522 529,632,966 304 DAIRY CALENDAR. < < < O _ CO « ^ I C 3 - I g a H° > !z; H M H vo CO N t^ -j- O -<^00 \0 w ir)iO'<»-M OVO t^ -^oo n O- ro lO O^ cT cT iri CT\ t^OO d ►- l^ -^-OcToO »/^00 O O <^ O t^>0 00 -* xOt^OMS O N^ ■*0 ""'00 0\ m IDVO \0 H r<1 ID M u~i c>'0 pjooMMMMOOMiom t^oo ■* t^ CO w ro -n^ ONHomocfiocr H WMMWI-ir'lHHM iA i/l -^ O 00 rovo O^ >D00 w id MOO M C>0"rD^M rOLDO ^ ^ M O t^^O*-* CO 0\\0 t^ t-^OM rDM MOO O^lDlDt^ Ti-00 « ■<)-CO H h- ■<*• ID CD r< N OcTvO^ <> tC t^OcT 4-0(r ID d dvD C^\0 00 ■^"O 00 O CO O O O \o tD moo f~ c~.oo voroo-^mwt^HHiDiHmo'-'Mo TJ-VO O t^ "^ N t^VO ID ID M w M CD c . C rt o o c3 rt sa w o ID OAC^OO C>CO)H t^O 01 OlDO* 00 N ID C^ U"7cX) -^ M CX3 fD^ 00 CD rDVO C^ t^VO ro c-^vo IDCO ^ Ch O N M vo 00 O O ID IDVO _ _ O CD T^o^ ID t^\o -^ ■^ •* O W f) -^OO t-^ 1-1 CD ID O O W M -^ M M O ONVO « O O ID _ H t-« -^VO 00 M O 00 COOO 0\ 1-1 M t-» -^ N r^\0 0\ ID t^ O-OO T(- O 1-1 "^ 1-1 "DOC O^Oi-<^iDt-~->J-t^O rOWVO>0 CDO^OCD cOlD-^CJlDiHfOCDWMfDlD c^.^ 3> f) IDN IDIDN CD'^fJVOVO t-~-*OC« CN CDO'^lDt^ONlDC ID O 00 M CTO 00 -^ CDOO CDO M O" tJ-CD-J" IDOO w Ov 0>V0 'D CD VO IDO 1-1 t-^lD-^t-~ CDOO IDVO t^VO t^ CO tv O t~ IDVO -^ IN ID J^ tC cTvo'ocT •* ti N^ doO CO t^VO -^ ID P) -a- M M IDOO 00 hT cT Ov t^ t^-H '.ococo-i-t^t--P) 1-1 1-1 l-l O t~.0 O >D00 N VO ■hmMm HiDi-iOv HNOi-iCOMCOrOMOOrOCOi-irOt^ STATISTICS. 305 NU3IBER AND VALUE OF FARM ANIMALS IN THE UNITED STATES, 1870-9J^. (U. S. Department of Agriculture.) Farm Animals. Jan. I, 1870. Jan, I, 1880. Jan. I, 1890. Jan. I, 1894. Horses, number. 8,248,800 11,201,800 T4, 213,837 16,081,139 Value.. 1671,319,461 $613,296,611 $978,510,562 $769,224,799 Mules, number.. 1,179,500 1,729,500 2,331,027 2,352,231 Value $128,584,769 $105,948,319 $182,394,099 $146,232,811 Milch cows, No. 10,095,600 12,027,000 15,952,883 16,487,400 Value $394,094,745 $279,899,420 $352,152,133 $358,998,661 Oxen and other cattle, number 15,388,500 21,231,000 36,849.024 36,608.168 Value $346,926,440 $341,761,154 $560,625,137 $536,789,747 Sheep, number. . 40,853,000 40,765,900 44,336,072 45,048,017 Value $93-364,433 $90,230,537 $100,659,761 $89,186,110 Swine, number.. 26,751,400 34,034,100 51,602,780 45,206,498 Value $187,191,502 $145,781,515 $243,418,336 $270,384,626 Total value of farm animals . . $1,822,327,377 $1,576,917,556 $2,418,766,028 $2,170,816,754 DOMESTIC EXPORTS OF BUTTER AND CHEESE. 1870 1879 1889 1893 Butter, Pounds 2,019,288 592,229 57,296,327 8,881,934 38,248,016 5,421,205 141,654,474 12,579,968 1884. 1.537,682 171.119 37,785,159 4,671,243 15,504,978 2,568,765 84,999,828 7,889,671 2,192.047 250,605 28,102,534 2,664,492 8,920,107 1,672,690 81,350,923 7,624,648 3,479,322 416,386 "3,939,363 11,207,250 Value, dollars Cheese, Pounds Value, dollars • Imitation butter. Pounds . . Value, dollars Neutral oil. Pounds Value, dollars AVERAGE ANNUAL CONSUMPTION OF DAIRY PRODUCTS PER CAPITA. (Eisbein.) 120 liter milk (126.8 qts. or 272.6 lbs.). 15 kilogram butter (33.1 lbs.). 7.5 kilogram* cheese (16.5 lbs.). It is estimated that 30-32 cows are required per 1000 in- habitants to supply these quantities. 306 DAIRY CALENDAR. VIII. DIRECTORY. DIRECTORY OF OFFICIAL. AGRICULTURAL INSTITUTIONS.* U. S. Department of Agriculture, Washington, D. C. Secretary of Agriculture — Hon. Sterling J. Morton. Assistant-secretary of Agriculture — C. W. Dab- ney, Jr. Scientific Bureaus and Divisions. Weather Bureau — M. W. Harrington, Chief. Bureau of Animal Industry — D. E. Salmon, Chief. Division of Statistics — H. A. Robinson, Statistician. Division of Entomology — L. O. Howard, Entomologist, Division of Chemistry — H. W. Wiley, Chemist. Division of Botany — F. V. Coville, Botanist. Division of Forestry — B. E. Fernow, Chief. Division of Ornithology and Mammalogy — C. Han Merriam, Ornithologist. Division of Pomology — S. B. Heiges, Pomologist. Division of Vegetable Pathology — B. F. Galloway, Chief. Division of Microscopy — T. Taylor, Microscopist. Office of Experiment Stations — A. C. True, Director. * Largely from the Report of the Director of the Office of Experiment Stations, U. S. Dept. of Agriculture, for 3893. DIRECTORY. 307 B •m fa Pi fa o2 O 4) §2 O 4J ;t3 u 3 .-CM ■** -.t:: Oh .2^ c o -^ ■" ' ^ C a; 41--. j; C 4> 4) tn u u 0.2 O ^ n '*-> %iiH ■ol:::^5tSsa ^y -a c — ..a iJ c J; = ^ 0-0 f '^ r/T S-— .tj "3 3 CO a o 5 a6 c c c U C4 OJ s w a u c ^ JJ "> ?i a.— o. „ a..o .,a c2-3 rt-*,^ ,Ji SirSi o a _ "O H) (U u 0':3 o a> _» — 'i' *i/ ^ o be C/3 - 13 _, i2 o IT. .«• i; •- -r •r; i) u bD .t; c c-r 3 eh"*-" v. -a cfi « a 9-;;o (fl.^s .,.-' . 1) ^ 222-1^ ^lis'^^-g S£-3| J^i^ S G as jJa .'^ H.^ inOiudi™ii "ij rt rt O C rt ==■3 ffi rt .S .= ^LijtfJ hJhJhJS ^S SSS DIRECTORY. 309 2 "SJi c v'Z V '«- y p ^. ., rt C tic t/) 1- 3j OX) en '^^ o iS >» ii'i beg c C > i_ w j; ., w ■ c o if "a c -*< P a c 2i fl vl O, «3 o be N w .s a (U to s ^ .2 bJo,3 ■"nl^ U\ a> cnT3 2 C_ . , bfl u b£ « . , i; 213 2 h; •-!:; (« S« S I/) 2 "3! '5 2 ••■ 2'5 c'S ^ ti «3 ti c aj c ^ - — J2 . o c'5 o- beg uCi o o ^, ■ — ^ r^ ^ r^ OJ oj tl c S = S 2 rt c ►^ 0) a 8 '" ■~ S aw X a CI x; 4Jbo 3. is o -a a .2 oS2b« — « c O N — ♦J -5 (fl ^"""^ rt.t; « 03 tn : w rt c ^iS.t; u N x:S .ti o ^ x; be w « 2 ;; «J !U -S ii "a; -s "S >< a 3 02 feu fc CJ CQ 2 w en T3 KO a be »— (n iJ O Q •^^ 3 K« -■ :5 CO y 2 « « 3 03 V JO R] he .C CI] s s to nj a a ^ X > ^ ^ ^ ^ ^ ^^ o r -jj U . rt V 6^ o o >— > s> ^ && D u u o U 310 DAIRY CALEI^DAR. .i he o d (U u .- (J N *j c h e8 a bfi c N c ^ o c rt' ^ C C— n! C -- *• U3 *J *-" a be- 'u X c u a; .- a: •a 1- t* o-n a o U3 to be c 2 >- N C a C , rt u i> 2 3 «2 a «j OX! « a u e^ .^ . 2'£-^2o I. ro.s . •- " u r, ■-; xr'.h re >, u) ay « 8'o«.£h^cS^iJ rt ;i >^ i (U•43•-•a• >>-a o f" i2 o X •'.i:,>fl .' J^ J:^ "t^C =" i:.5 c« £-°-« >,i:i' - ■iiS fc c S 5'S c.ss a >>• a a>iS Eu c rt 0! 4) w CO C^ On 00 00 00 00 CO u X! bo U ra S fe w J u Oh a X k4 •a a o IE o O (fl bOG ^ C3 u O to H H 1:3 > c'S 2 'bo bo-h •S.E> ~X! ^ bctn (A k. CI} u rt .S be ^ ^ DIRECTORY. 3^1' Canada. Ministers of Agriculture — Hon. John Carling, Ottawa. Hon. John Dryden, Toronto. Hon. J. H. Turner, Victoria, B. C. Canadian Experiment Stations. Central Experimental Farm — Wm. Saunders, Director. Experimental Farm — Napan, N. S. ; W. S. Blair, Superin- tendent. " " Brandon, Manitoba; S. A. Bedford, Superintendent. Indian Head, N. W. T. ; Angus Mac Kay, Superintendent. ** " Agassiz, B. C. ; Thos. A. Sharpe, Superintendent. Experiment Station — Guelph Agricultural College; James Mills, President. FACTS ABOUT THE AGRICULTURAL. EXPERI- MENT STATIONS IN THE UNITED STATES. Agricultural Experiment Stations are now in operation, under the act of Congress of March 2, 18S7, in all States and Terri- tories of the Union except Alaska. Some States have estab- lished State or Branch Stations, so that the total number of Sta- tions at the present is 55. The total income of the Stations during 1893 was f 950.073, of which $705,000 was received from the National Govern- ment. While this is a much larger aggregate expenditure for this purpose than has ever been made by any other nation, it involves the use of only 30 cents for each $1000 of our annual agricultural product in an attempt to improve the quality and quantity of that product. The Stations employ 532 persons in the work of administra- tion and inquiry ; the number of officers engaged in the differ- ent lines of work is as follows : Directors, 70 ; chemists, 119 ; agriculturists, 54 ; horticulturists, 62 ; botanists, 37 ; ento- mologists, 42 ; veterinarians, 26 ; meteorologists, 13 ; biolb- 312 DAIRY CALENDAR. gists, II ; physicists, 4 ; geologists, 4 ; mycologists and bac- teriologists, 5 ; irrigation engineers, 4 ; in charge of substa- tions, 33 ; secretaries and treasurers, 25 ; farm foremen^ 25 ; dairymen, 7 ; miscellaneous (clerks, librarians, etc.), 60. During 1893 the Stations published 48 annual reports and 298 bulletins, and also a number of press bulletins which were widely reproduced in the agricultural and country papers. The mailing-lists of the Stations now aggregate about half a million names. The publications of the different Stations are free to farmers in the respective States, and are sent upon application to the director of the Station. Correspondence with farmers and calls upon Station officers for public addresses at institutes • and other meetings of farmers are constantly increasing. The following is a list of Agricultural Experiment Stations in the United States and Canada with principal lines of work. SECRETARIES OF STATE DAIRYMEN'S ASSOCIATIONS. California — Samuel E. Watson, San Francisco. Connecticut — W. L. Bartholomew, Putnam. Georgia — M. L, Duggan, Linton. Illinois — W. R. Hostetter, Mt. Carroll. Indiana — W. S. Commons, Centreville. Iowa — C. L. Gabrilson, New Hampton. Kansas — H. M. Brandt, Topeka. Maine — B. W. McKeen, Augusta. Massachusetts — Geo. M. Whitaker, Working Exec. Officer, Mass. Dairy Bureau, Boston. Michigan — S. J. Wilson, Flint. Minnesota — Prof. T. L. Haecker, St. Anthony Park. Nebraska — S. C. Bassett, Gibbon. New Hampshire — J. L. Gerrish, Webster. New York — B. D. Gilbert, Utica. North Dakota — Prof. E. F. Ladd, Fargo. Ohio — L. P. Bailey, Tacom.a. Oregon — H. M. Williamson, Portland. Pennsylvania — Geo. H. St. John, Meadville. Vermont — G. W. Pierce, Brattleboro. Utah — J. Faust, Jr., Salt Lake City. DIRECTOKY. 313 Wisconsin — D. W. Curtis, Fort Atkinson. Canada — J. W. Wheaton, London, Ont., Sec'y Dairymen's Asso, of Western Ont,; H. Ashley, Belleville, Ont., Sec'y Dairymen's Asso. of Eastern Ont. ; John Hannah, Seaforth, Sec'y Creameries' Asso. of Ontario. National Dairy Union — D. W. Willson, Elgin, 111., Sec'y. National Dairy Congress — D. P. Ashburn, Gibbon, Neb., Sec'y. National Butter and Cheese-makers' Association — E. J. Burridge, Chicago, 111. Minnesota Butter and Cheese-makers' Association. Northwestern Factory Cheese-makers' Association — A. Schoenman, Plain, Wis., Sec'y. Ohio and Indiana Butter, Egg, and Poultry Associa- tion — Joseph Swindell, Plymouth, Ind. STATE DAIRY AND FOOD COMMISSIONERS AND MILK INSPECTORS. Delaware — T. B. Wolff, Newark. Iowa — W. K. Boardman, Des Moines. Minnesota — Berndt Anderson, St. Paul. New Jersey — Geo. W. McGuire, Trenton. Ohio—V>x. F. B. McNeal, Columbus. Oregon — H, B. Luce, Salem. Pennsylvania — E. Reeder, Harrisburg. Wisconsin. Boston — Prof. Chas. Harrington, Inspector of Milk and Vinegar. Chicago. — Dr. Adolph Gehrmann, Superintendent of Milk and Food Department of Health. Canada — Prof. James W. Robertson, Ottawa. South Carolina — Dr. W. B. Niles, Columbia, State Veteri- narian. Vermont — State Bd. of Agriculture, ex-officio. State Cattle Commission. Wisconsin — Dr. F, G. Touissant, Milwaukee, State Veteri- narian 314 DAIRY CALEK^DAR. STATE VETERINARIANS AND LIVE STOCK COM- MISSIONERS. Connecticut. — Commissioners on Diseases of Domestic Ani- mals: E. H. Hyde, Stafford; T. S. Gold, West Cornwall ; W. G. French, Watertown. Illinois. — Dr. M. R. Trumbower, Springfield, 111., State Vet- erinarian ; A. M. Browlee, Springfield, 111., Secretary State Board of Live Stock Commissioners. Iowa. — Dr. M. Stalker, Des Moines, State Veterinarian. Massachusetts. — C. P. Lyman, Boston, Secretary Massachu- setts Board of Cattle Commissioners. Michigan. — Dr. E. A. A. Grange, Lansing, State Veterin- arian ; J. J. Woodman, Paw Paw, Secretary Michigan Live Stock Commission. Minnesota. Missouri. — Dr. T. J. Turner, Columbia, State Veterinarian. Ohio.—Y)x. T. P. Shields, Watkins ; Mr. W. L. Miller, Chilli- cothe ; Dr. D. N. Kinsman, Columbus, Live Stock Commis- sioners. Pennsylvania. — Dr. F. Bridge, Philadelphia, Veterinary Surgeon to State Board of Agriculture. ANNOUNCEMENTS OF COURSES IN DAIRYING AT AMERICAN STATE DAIRYING SCHOOLS, 1895. Vermont Dairy School ; State Agriculttiral College, Bur- lington. — The fourth annual session will begin Jan, 14, 1895, and close Saturday, Feb. 9. The course of instruction will include : Lectures on Dairying — (i) 24 lectures on milk, constitution and production, Prof. J. L. Hills. (2) 18 lectures on various dairy topics, as follows : Hon. G. S. Fassett, Building up a Dairy Herd; Hon. C. M. Winslow, Ayrshires ; Hon. V. I. Spear, Vermont as a Dairy State ; Hon. H. W. Vail, Jerseys ; Hon. J. O. Sanford, Marketing Dairy Products ; Hon. H. M. Arms, Practical Dairying ; Dr. F. A. Rich, Milk Fever, Anthrax, Tuberculosis, Diseases of Milk Cows. (4) Prof. L. A. Jones, Vermont Pastures and Meadows ; Prof. A. W. Ayer, Care and Management of Engine, Boiler, and Separator, (5) Mr. D. D. Howe, The Experiment Station Herd. DIRECTORY. 315 Practical work at separators and in butter- making, Mr. W. E. Simpson, Princeton, Ind.; Milk Testing, Mr. Duncan Stuart. There is no charge for tuition. Twenty to twenty-five dollars will cover the entire expenses of the school. Prof. J. L. Hills, Burlington, Vt. New York Dairy Course: Cornell University, Ithaca, N. V. — The course extends through the winter term of the university, and is eleven weeks long, beginning Jan. 3, 1895. Instruction is offered in the following branches : Lectures on Milk and its Products, 2 hours per week ; Lect- ures on subjects related to dairying, 4 hours per week ; Cheese- room practice, 2 days per week ; Butter-room practice, 2 days per week ; Dairy laboratory practice, 2 days per week ; Prob- lems and book-keeping, 2 hours per week. Special instruction in the use of the Babcock tests. Eight courses are given during 1894-95 for instruction in the use of the Babcock test lasting 3 weeks each, viz. : Jan. 3-24 ; Jan. 24- Feb. 14 ; Feb. 14-March 7 ; March 7-23 inclusive. Laboratory breakage fee only required. Prof. L P. Roberts, Director of College of Agriculture of Cornell University. Ithaca, N. Y. Pennsylvania Dairy School : Pennsylvania State College, State College, Pa. — The following courses are offered : (i) Creamery fnen's Course, opens Jan. 2, 1895, and continues six weeks. Instruction is given in Dairy Chemistry, 15 lect- ures. Dr. Wm. Frear ; Feeding of Dairy Stock, 10 lectures, Dr. H. P. Armsby ; Dairy Breeds and Breeding, 10 lectures, Prof. H. J. Waters and Mr. Harry Hayward ; Veterinary Science, 10 lectures, by Dr. L. Pearson ; Steam-engine, 2 lectures, by Pro^. L. E. Reber ; Creamery Work, Mr. H. B. Gurber ; Milk-test ing, Dr. Wm. Frear and Mr. J. W. Fields. (2) Private Dairymen's Course, opens Feb. 13, 1895, and con- tinues six weeks. Two lectures each day will be given on the following subjects : Dairy Breeds and Breeding, 20 lectures ; Chemistry of Milk and its Products, 15 lectures ; Dairy Feed- ing, 15 lectures ; Veterinary Science, 14 lectures ; Dairy Work. The entire expense of either course need not exceed $35. H. J. Waters, Professor of Agriculture, State College, Pa. Ohio : Special Course in Dairying, State University, Colum- bus ^ Ohio. — The course will begin Jan. 2, 1895, and last twelve 316 DAIRY CALENDAR. weeks. The lectures and practical exercises will be as follows : Milk Chemistry and Milk-testing, lectures and laboratory practice, by Prof. H. A. Weber ; Dairy Farming, lectures and recitations on Breeds, Breeding, Feeding, etc., of Dairy Stock, Equipment and Management of Dairy Farms, by Prof. Thos. F. Hunt ; Bacteria in their Relation to Milk, Butter, and Cheese, lectures by Prof. A. M. Bleile ; The Common Diseases of the Dairy Cow, lectures by Prof. H. J. Detiners ; Care of the Boiler and Engine, lectures by W. C. McCracken ; Butter-making and Separator Practice, D. Goodrich and O. J. Bailey ; Cheese- making, B. B. Herrick. Special lectures by prominent dairy- men and others are also expected to be given. Total expenses in attending dairy course estimated at $72. Prof. W. R. Lazenby, Secretary School of Agriculture, Co- lumbus, Ohio. Michigan Dairy School : Michigan Agricultural College, Agricultural College, P. O., Mich. — A six weeks* course in prac- tical dairy husbandry will be given, beginning Jan. 2, 1895, The instruction will be divided into five sub-courses : (i) Daily Practice in Butter Making ; (2) Dairy Chemistry, lectures and laboratory work ; (3) Breeding, Selection, and Feeding of Dairy Stock ; (4) Judging and Scoring Butter; (5) A Study of Dairy Literature. Total expenses while at the college need not exceed $25. I. H. Butterfield, Secretary Agricultural College, Mich. Wisconsin Dairy School : University of Wisconsin, Madi- son, Wis. — The course beginning January i and ending March 22, 1895, is the sixth since the establishment of the dairy school proper. The instruction given is arranged as follows : Sub-course T. 1. Twenty-four lectures by Dr. S. M. Babcock, on the Chemistry of Milk and its products. 2. A Course in Bacteriology in Relation to the Dairy, by Dr. H. L. Russell. 3. Ten lectures on the Theory and Art of Cheese-making, by Mr. J. W. Decker. DIRECTORY. 317 4. Dairy Book-keeping, by Prof. Farrington, assisted by Mr. A. Schoenman. 5. Ten lectures and demonstrations on the Care and Manage- ment of the Boiler and Engine, by Prof. E. W. Richter. 6. Eight lectures on Physical Problems Connected with the Dairy, by Prof. F. H. King. 7. Eight lectures on the Breeds and Breeding of Dairy Cows, by Prof. John A. Craig. 8. Eight lectures on the Feeding and Management of Dairy Cows, by Prof. W. A. Henry. 9. Eight lectures on the Diseases of Dairy Cows, by Dr. W. G. Clark. Sub-course II. Milk-testing, by Prof. Farrington, assisted by Mr. Schoen- man. Sub-course III. Butter-making, by Prof. Farrington, assisted by Messrs. Ful- mer, Biddick, and Simons. Sub-course IV. Cheese-making, by Mr. J. W. Decker, assisted by Messrs. Berg and Kiltz. Dairy certificates are given graduates of the school who have successfully operated a creamery or cheese factory for at least two seasons of not less than seven months each. Advanced Dairy Instruction lectures, with practical and ex- perimental dairy work, by Profs. Babcock, Farrington, and Russell, and Mr. J. Decker. The school is arranged for the accommodation of loo stu- dents. Prof. E. H. Farrington, in charge of Dairy School. Minnesota Dairy School. — The Factorymen's Dairy School course will begin Jan. 3, 1895, and continue for four weeks. Instruction as follows : 1. Lectures covering the entire field of dairy husbandry. 2. Practical work daily in the butter-room. 3. Practical work daily in the cheese-room, where the manu- 318 DAIRY CALENDAR. facture of flats, cheddars, Swiss, brick, Edam and Gouda cheese will be carried on. .4. Examination of milks and making daily and composite tests. 5. Practical engineering, steam-fitting, and plumbing. Applications for admission to be addressed to Prof. T. L. Haecher, St. Anthony Park, Minn. Iowa Dairy School : State Agrictiltural College, Ames, Iowa. — Three courses in dairying are offered : 1. The One-year Course, beginning February 26, 1895, and ending November 13, 1895, with an intermission of one month in midsummer (June 19 to July 16). Students completing the course will receive certificates. The course of study pursued is as follows : First Term. — Dairy laboratory, 7 hours daily ; dairy lectures, 40 hours per term ; dairy machinery, 32 hours per term ; breed- ing and feeding, 30 lectures ; book-keeping, 30 lectures ; dairy chemistry, 16 lectures. Second Terfn. — Dairy laboratory, 7 hours daily ; dairy lect- ures, 32 hours per term ; bacteriology of milk, 16 lectures ; chemical laboratory, 3 hours per week ; dairy stock, 16 lec- tures ; original experimental work. 2. The Summer Schools. Two summer schools are held, each lasting 16 weeks. The first begins with the regular college year, February 26, 1895, and the second July 16. The course of study in both schools is as follows : Work in dairy buildings, 6 half days per week ; dairy lect- ures, 50 per term ; breeding and feeding, 30 lectures per term ; dairy chemistry, 16 lectures per term ; chemical laboratory, 3 hours per week ; bacteriology of milk, 16 lectures per term ; book-keeping, 32 lectures per term. 3. The Winter School begins Jan. 2, 1895, and continues 8 weeks. The following course of study is pursued : Work in dairy building, 6 half days per week ; dairy class- work, 60 lectures ; stock-breeding and feeding, 20 lectures ; dairy chemistry, 20 lectures ; bacteriology of milk, 10 lectures ; book-keeping, 20 lectures. Prof. James Wilson, Director of Experiment Station, Ames, Iowa. DIRECTOKY. 319 North Dakota : Course in Dairying at N". D. Agricultural College, Fargo, N. D. — The course lasts 6 weeks, beginning Jan. 2, 1895. Sixty lectures on th eprinciples of dairying are given, including the care and handling of milk and dairy uten- sils, and the manufacture of butter. Lectures are also given on the care and feeding of farm animals, the chemistry of dairy products and animal foods, the bacteria in milk and cream, and their influence on the final product. Practical work in the dairy, the separator-room, and the milk- testing laboratory. Number of students in this course limited to sixteen. The entire expenses of the course need not exceed fifty dollars. J. B. Power, President, Fargo, N. Dakota. Ontario Dairy School: Ont. Agricultural College, Gudph, Canada. — The school will open January 14, and remain in ses- sion to March 15. Two special courses in practical instruction are offered — Factory course and Home Dairy course. /. Factory Course. — Cheese and butter making on a large scale are taught; also running of cream separators; use of Bab- cock tester and lactometer ; directions as to the simplest and fairest way of paying patrons for their milk, etc. //. Home Dairy Course. — Milk-testing, running of separators, butter-making on the farm, etc., are taught. Special instruc- tion in cheese-making given when required. Fifteen to twenty students can be accommodated in this course, A course of fifty lectures will be given as follows: Thirty lectures on milk and dairy products, milk-testing, but- ter and cheese-making, breeding and feeding of dairy cows, etc. Three lectures on general agriculture in relation to dairying. Three lectures on the diseases and treatment of dairy stock. Two lectures on geology and two on botany. Four lectures on the nomenclature and general principles of chemistry and its relation to dairying. Six lectures on mathematics and book-keeping. Certificates of standing are given to those who pass all pre- scribed written and practical examinations. Also special dairy certificates to holders of a general certificate who have proved their ability to manage a creamery or cheese-factory. 330 DAIRY CALENDAR. Tuition free to residents of the province of Ontario ; to non- residents, five dollars. Special provision has been made for ladies who wish to take either course. Six ladies were in attendance last year. H. H. Dean, professor in charge Ontario Agricultural Col- lege, Guelph, Ont. Utah : Agricultural College, Logan, Utah. — In connection with the short course in agriculture, special work is offered in dairying — covering milk-testing, butter and cheese-making. One day a week during the winter term will be given to cheese- making, and two days a week to butter-making and milk-testing. B. F. Linfield, B.S.A., Instructor in Dairying and Animal Husbandry. Ontario, Canada : Course in Dairying, School of Alining and Dairying, Kingston, Ont. — Eight courses especially adapted for cheese and butter makers will be given during 1894-95, each lasting two weeks. Each course will include practical instruction in cheese- making or butter-making or both, and milk-testing. A course of lectures will also be given on tb^ following subjects : Dairy-farming. — Utilization of By-products of the Dairy; Cheese-making ; Butter-making ; Milk-testing ; and the Chem- istry and Botany of the Farm. The two first courses began December 13 and 27, 1894 ; the other courses will begin on the following dates : January 10 and 24, February 7 and 21, March 7 and 21. Students must be sixteen years of age and be a member of the Dairymen's Association of Eastern Ontario or of the On- tario Creamery Association ; any one may become a member by enclosing an annual fee of one dollar to the bursar of the school. J. A. Ruddick, Superintendent, Kingston, Ontario. German Dairy Schools and Dairy Experiment Sta- tions. — According to Fleischmann, eighty-five dairy schools have fn all been established in Germany since i86g ; of these thirty-nine are for male students, twenty-nine for female stu- dents, and seventeen are for both sexes. Fifty-six dairy schools are in active operation at the present. There are six dairy experiment stations, viz. : in Raden, Kiel, DIRECTORY. 321 Proskau, Weihenstephan, Kleinhof-Tapian, and Menningen. The Munich Polytechnic and the Universities of Halle, Bres- lau, Konigsberg, Leipzig, and Gottingen furthermore offer ad- vanced instruction in dairy science. The institutions mentioned in the preceding are scattered over a territory only about as large as all seven Middle At- lantic States put together ; the population of Germany consists of about fifty-six million people, making one dairy school in active operation for each million people, against one school for every nine million people in the United States. FARMERS' INSTITUTES, 1895. Jan. 2. Drayton, W. Wellington; Gait, S. Waterloo; Water- ford, N. Norfolk; Freelton, N. Wentworth; Embro, N. Oxford; Weston, W. York; Oshawa, S. Ontario; Blackstock, Durham; Oxford Mills, N. Grenville; Lancaster, Glengarry. Jan. 3. CliiTord, W. Wellington ; New Hamburg, S. Water- loo: Port Dover, S. Norfolk; Waterdown, N. Wentworth; In- norkip, N. Oxford; Woodbridge, W. York; Pickering, S. On- tario; Tweed, E. Hastings; Kemptville, N. Grenville. Jan. 3 and 4. Vankleek Hill, Prescott. Jan. 4. Paisley, C. Bruce ; Port Rowan, S. Norfolk ; Bond He^ad, S. Simcoe; Tamworth, Addington. Jan, 4 and 5. Mitchell, S. Perth ; Jordan, Lincoln ; Elmira, N. Waterloo; Agincourt, E. York; Winchester, Dundas Jan. 5. Port Elgin, N. Bruce; Delhi, N. Norfolk; Thornton, S. Simcoe; Centerville, Addington; Maxville, Glengarry. Jan. 7. Niagara Falls, S. Welland. Jan. 8. Tara, N. Bruce; Brucefield, S. Huron; Norwich, S. Oxford; Crowland, Welland; Minesing, C. Simcoe; Alma, C. Wellington; Uxbridge, N. Ontario; Napanee, Lennox. Jan. 8 and 9. Newington, Stormont; Duncanville, Russell, Jan. 9, Durham, S. Grey ; Exeter, S, Huron ; Mt. Elgin, S. Oxford ; Pelham, Town Hall, Monk ; Erin, S. Wellington ; Wyevale, C. Simcoe; Woodville, W, Victoria. Jan. 9 and 10. Stella, Lennox. Jan, 10. Ayton, S. Grey; Parkhill, N. Middlesex; Attercliffe 322 DAIRY CALENDAR. Station, Monk ; Orangeville, Sufferin ; Coldwater, E. Simcoe ; Beaverton, N. Ontario; Stittsville, Carleton. Jan. ID and ii. Aylmer, E. Elgin; Shannonville, E. Hast- ings; Cornwall Centre, Cornwall. Jan. II. Kenilworth, E. Wellington; Thedford, E. Lambton; Shelburne, Dufferin; Orillia, E. Simcoe; Lindsay, W. Victoria; Carp, Carleton. Jan. II and 12. Fisherville, Haldimand. Jan. 12. Damascus, E. Wellington; Camlachic, E. Lambton; Shedden, W. Elgin; Flesherton, C. Grey ; Meaford, N. Grey ; Fenelon Falls, E. Victoria; Wellington, Pr. Edward; Spencer- ville, S. Grenville; Almonte, N. Lanark. Jan. 14. Teeswater, S. Bruce; Rodney, W. Elgin. Jan. 14. Glanford, S. Wentworth ; Owen Sound, N. Grey; Thornbury, C. Grey; Bobcaygen, E. Victoria; Demorestvill^, Pr. Edward; North Augusta, S. Grenville; Pembroke, N. Ren- frew. Jan. 14 and 15. Brigden, W. Lambton. Jan. 15. Holywood, S. Bruce ; Alemheim, E. Kent ; Bin- brook, S. Wentworth ; Palermo, Halton ; Grafton, W. North- umberland, New Dublin, Brockville; Micksburg, N. Renfrew. Jan. 15 and 16. Collingwood, W. Simcoe. Jan. 16. Ripley, C. Bruce ; Appin, W. Middlesex ; Merlin, W. Kent; Acton, Halton; Peterboro, W. Peterboro; Coldsprings, W. Northumberland; Athens, Brockville. Jan. 16 and 17. Brantford, S. Brant; Renfrew, S. Renfrew. Jan. 17. Wingham, W. Huron; Mount Bridges, W. Middle- sex; Amherstburg, S. Essex; Lakefield, W. Peterboro; Orona, Durham; Delta, S. Leeds. Jan. 17 and 18. Guelph, S. Wellington, Jan. 18. Brussels, E. Huron; Byron, E. Middlesex; Bell River, N. Essex; Keene, E. Peterboro; Bowmanville, Durham; Smith's Falls, S. Lanark. Jan. 18 and 10. St. George, N. Brant ; Mount Albert, N. York; Lansdowne, S. Leeds. Jan. 19. Attwood, N. Perth; Ilderton, E. Middlesex; Stony Point, N. Essex; Norwood, E. Peterboro; Perth, S. Lanark. Jan. 21. Milverton, N. Perth ; Coldstream, N. Middlesex; Chatham, W. Kent; Sunbury, Frontenac; Lanark, N. Lanark. DIRECTORY. 323 Jan. 21 and 22. Brampton, Peel ; Warkworth, E. Northum- berland. Jan. 22. Thamesville, E. Kent; Sydenham, Frontenac. SECRETARIES OF CATTLE-BREEDERS' ASSOCIATIONS. American Aberdeen Angus Asso., Thos. McFarlane, Har- vey, 111. American Devon Cattle Club, L. P. Sisson, Wheeling, W. Va. American Galloway Breeders' Asso., L. P. Muir, Indepen- dence, Mo. American Guernsey Cattle Club, Wm. H. Caldwell. Peter- boro, N. H. American Holderness. American Hereford Cattle Breeders' Asso., C. R. Thomas, Independence, Mo. American Jersey Cattle Club, J. J. Hemingway, New York City. American Polled Durham Breeders' Asso., A. E. Burleigh, Mazon, 111. American Short-horn Breeders' Asso., J. H. Pickrell, Spring- field, 111. Association of Ayrshire Breeders, C. M. Winslow, Bran- don, Vt. Association of Ohio Short-horn Breeders, L. D. Hagerty, Columbus, Ohio. Brown-Swiss Breeders' Asso., N. S. Fish, Groton, Conn. Dominion Ayrshire Breeders' Asso., Henry Wade, Toronto. Dominion Short-horn Breeders' Asso., Henry Wade, To- ronto, Can. Dutch Belted Cattle Association of America, H. B. Richards, Easton, Pa. Guernsey Breeders' Asso. , Wm. B. Harvey, West Grove, Pa. Holstein-Friesian Association of America, F. L. Houghton, Brattleboro, Vt. Indiana Jersey Breeders' Asso., W. S. Budd, Indianapolis, Ind. Indiana Short-horn Breeders' Association, W. S. Robbins, Horace, Ind. 324 DAIRY CALENDAR. Iowa Improved Stock Breeders* Asso. , Geo. Franklin, At- lantic, Iowa. Maine State Jersey Cattle Asso., N. R. Pike, Winthrop, Me. Michigan Asso. of Breeders of Improved Live Stock, J. H. Butterfield, Agricultural College. North Holland Herd-book Asso., F. H. Beach, Dover, N. J. Red Polled Cattle Club of America, J. McLain Smith, Day- ton, Ohio, Western Holstein-Friesian Breeders' Asso., J. H. Coolidge, Jr., Galesburg, 111. SECRETARIES OF SWINE-BREEDERS' ASSOCIATIONS. American Berkshire Association, Chas. F. Mills, Springfield, 111. American Duroc- Jersey Swine Breeders* Association, S. E Morton, Camden, O. American Essex Association, F. M. Stout, McLean, 111. American Poland-China Record Company, W. H. McFad- den. West Liberty, Iowa. American Small-Yorkshire Club, Geo. W. Harris, New York City. American Suffolk Association, W. F. Watson, Winchester Ind. Central Poland- China Swine Association, W. H. Morris Indianapolis, ind. Cheshire Record Association, R. D. Button, Cottons, N. Y. Cheshire Swine Breeders' Association, G. S. Button, Chit tenango, N. Y. Dominion Swine Breeders' Association, F. W. Hodson London, Ont. Indiana Swine Breeders' Association, Scott Barnett, Logans port, Ind. National Berkshire Record Association, E. K. Morris, Indian apolis, Ind. National Duroc-Jersey Record Association, R. J. Evans El Paso, 111. National Swine Breeders' Association, Jno. G. Springer Springfield, 111. DIRECTORY. 325 Northwestern Poland-China Association, J. B. Besack, Washington, Kan, Ohio Poland-China Record Company, Carl Freigan, Day- ton, O. Standard Chester White Record Association, W. H. Morris, Indianapolis, Ind. Standard Poland-China Record Company, Geo. F. Wood- worth, Maryville, Mo. Todd's Improved Chester White Record Association, C. W. Baker, Delaware, O. Victoria Swine Breeders' Association, Geo. F. Davis, Dyer, Ind. AMERICAN DAIRY PAPERS. American Cheese-Maker. Grand Rapids, Mich. Monthly, 50 cents. American Creamery. Chicago, 111. Monthly, $1.00. American Dairyman. New York City. Weekly, $1.50. Bulletin American Devon Cattle Club. Wheeling, W. Va. Monthly, 50 cents. Chicago Produce. Chicago, 111. $1.50. Creamery Journal. Waterloo, la. Monthly, $1.00. Dairy World. Chicago, 111. Monthly, $1.00. Elgin Dairy Report. Elgin, 111. Weekly, $1.00. Farm and Dairy. Ames, la. Semi-monthly, 50 cents. Jersey Bulletin. Indianapolis, Ind. Weekly, $2.00. Hoards' Dairyman. Fort Atkinson, Wis. Weekly, $1.00. Holstein-Friesian Register. Brattleboro, Vt. Serai-monthly, $1.50. The National Dairyman. Kansas City, Mo. Monthly, $1.00. MAIN FOREIGN DAIRY PAPERS. The Dairy, 144 Fleet Street, London, England. Monthly, 3s. The Dairyman. 17 New Castle Street, Farringdon St., Lon. don, England. The Dairy Review. Woodbridge, Suffolk, England. Monthly, 3s, 326 DAIRY CALENDAR. The Dairy World and British Dairy Farmer. 310 Strand, London, England. Monthly, 3s. Nordisk Mejeri-Tidning. Stockholm, Sweden. Weekly, 5 kr. Miilkeritidende. Odense, Denmark. Weekly. Milch-Zeitung. Bremen, Germany. Weekly, 8 mk. Molkerei-Zeitung. Berlin, Germany. Weekly, 8 mk. Molkerei-Zeitung. Hildesheim, Germany. Weekly, 6 mk. L'Industrie Laitiere. 33 Rue J. J. Rousseau, Paris, France. Weekly, 20 fr. La Laiterie. 18 Rue des Martyrs, Paris. Bi-weekly, 13. fr. Schweizerische Molkerei Zeitung. Zurich. Weekly, 6.60. fr. Die Milch Industrie. Berne, Switzerland. MORE IMPORTANT WORKS ON DAIRYING. American. Grotenfelt-Woll, Modern Dairy Practice. New York, 1894, 285 pp. $2.00. Gurler, American Dairying. Chicago, 1894. $1.00. Schoenman, Milk Testing. Madison, Wis., 1894. 39 pp. 75 cents. Decker, Cheddar Cheese Making. Madison, Wis., 1893. 118 pp. $1.00. Monrad, A. B. C. in Cheese Making. Winnetka, 111. Sec ond ed., 68 pp. 50 cents. Georgeson, Dairy Industry of Denmark. Washington, D. C. 1893. 133 pp. Russell, Outlines of Dairy Bacteriology, Madison, Wis., 1894. 186 pp. $1.00. Eng^lish. Sheldon, Dairy Farming. London. 57opp.,4to. Sheldon, The Farm and the Dairy. London, 1889. 2S 6d. 154 pp. Long. The Dairy Farm. London, 1S89. 115 pp. Long and J. C. Morton, The Dairy. London. 146 pp. Other European. Boggild, Malkeriebruget i Danmark. Copenhagen, 1891. 626 pp. 10 kr. DIRECTORY. 327 Martiny, Die Milch, I, II. Danzig, 1871. 43^ + 3^6 pp. Fleischman, Das Molkereiwesen. Braunschweig, 1876, 1074 PP- Fleischman, Lehrbuch d. Milchwirtschaft. Bremen, 1893. 355 PP- Kirchner, Handbuch d. Milchwirtschaft. Bremen, 1891. 618 pp. V. Klenze, Handbuch d. Kaserei-Technik, Bremen, 1884. 643 pp. Engling, Praktische Kaserei, Bremen. 1892. 252 pp. DuClaux, Le Lait. Paris, 18S7. 336 pp. DuClaux, Principes de Laiterie. Paris. 370 pp. Leze, Les Industries de Lait. Paris, 1891. 647 pp. ''^'^U-A^ ♦ f h .■ ..' ij:;;-"^ ^.t(^1jS?&r