Experiment Station Record, Volume 19, 1907-1908 Page: 73
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DAIRY FARMIN--DAIRYING. 73
were fed alike " a mash composed of 4 parts corn meal, 3 parts oatmeal, 1 part
shorts, to which was added 25 per cent meat meal. The mash was mixed with
cold water. Sprouted wheat and bread and milk were fed once daily, being last
fed at night. The ducks were fed 4 times daily until 6 weeks of age, then 3
times daily."
Brief statements are also made regarding the domestic and wild geese raised
at the station.
Alfalfa for chickens and ducks, W. M. SAWYER (Breeder's Gaz., 51 (1907),
No. 15, p. .848,figs. 2).-On the basis of personal experience the author recommends
alfalfa for chicken and duck feeding, and briefly discusses the care and
management of ducks and related questions.
"Always 'catch ducks by the neck to lift them around, and carry them by
catching hold of the butts of their wings or by holding them around the body.
If caught by the legs they are easily sprained and sometimes broken."
Locusts for fowls (Natal Agr. Jour. and Min. Rec., 10 (1907), No. 1, p. 8).A
brief note in which the value of dried locusts for poultry is spoken of on the
basis of personal experience. A liberal supply, it is said, can be fed to young
ducks and chickens with advantage.
Turtle raising in Japan (Trans-Pacific Trade, 1 (1907), No. 1, p. 6).-The
raising of turtles for food under artificial conditions in Japan is described.
DAIRY FARMING-DAIRYING.
Report of the professor of dairy husbandry, H. H. DEAN (Ann. Rpt. Ontario
Agr. Col. and Expt. Farm, 32 (1906), pp. 90-132, figs. 2).-Results of experiments
in butter making, cheese making, determining moisture in dairy products,
and milk testing, as well as work along other dairy lines, are presented in this
report. Many of the experiments are in continuation of previous work (E. S. R.,
17, p. 903).
Experiments in butter making (pp. 91-108).-Butter was made from sweet
pasteurized cream with and without the addition of a starter and from ripened
cream. Incidentally tests were made of several butter preservatives. The
butter was made during the months of June, July, and August, and shipped to
Mlontreal, where it was scored and then forwarded to London, where it was
again scored.
Some of the conclusions reached are as follows: The sweet cream was churned
in less time than the ripened cream. The buttermilk from the sweet cream contained
more fat than the buttermilk from the ripened cream. The moisture
content of the butter was fairly constant, averaging 13.79 per cent. Unsalted
butter received the highest scores both in Montreal and London. There was
little or no difference in the quality of the butter made from the different lots of
cream, neither was the quality affected apparently by the preservative used.
Borax gave as good results as any of the preservatives tried. Butter made from
gathered cream was as good as that made from cream separated at the factory.
In 63 experiments, tests were made of various methods of churning as regards
their effect upon the moisture in butter. It was found that the overrun would
vary considerably from day to day when the same method of churning was followed
as closely as possible. " However, after summing up the whole question
and averaging all the results there would appear to be an increased 'overrun'
as a result of massing the butter in the buttermilk, or washing the butter in
comparatively warm water with the rollers of the combined churn and worker
in motion," The percentages of moisture, curd, and salt did not bear a constant
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General Index to Experiment Station Record Volumes 13-25, 1901-1911 (Book)
A topical, alphabetically arranged index to volumes 13-25 including experiment station records, publications reviewed, and foreign publications. In has a 'Consolidated Table of Contents' which lists all editorial notes and publications of the experiment stations and Department of Agriculture from the referenced volumes
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United States. Office of Experiment Stations. Experiment Station Record, Volume 19, 1907-1908, book, 1908; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc5035/m1/93/: accessed April 25, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.