-6 4 - 



amount of cold water. Moreover, in all the cases in which hot 

 water was added, the milk was sour, or very nearly so, at the end 

 of twenty-four hours, and in some cases souring had gone so far 

 that the cream was much injured for butter-making. It will 

 be noted that the surrounding temperature in these trials ranged 

 from 59 to 72 . 



Mr. J. L. Hills, Chemist of the Vermont Agricultural Experi- 

 ment Station, seems to have obtained results* by diluting milk 

 with hot water quite at variance with ours. He found in the 

 skim milk .37 per cent, of fat when the milk was set at 45 °, .84 per 

 cent, when the milk was set at 58 and not diluted, and .35 per 

 cent, when the milk was set at 58 and diluted with one-third its 

 bulk of water at 135 . Skimming was done at the end of twenty- 

 four hours, and, as with us, the cream was usually almost or quite 

 ready for the churn when skimmed. 



Beside the tests made with cold water, as given in Table I, sev- 

 eral other trials, with the addition of various smaller per cent- 

 ages of cold water, were made. The results are given in detail in 

 Table III. In the first four trials the cans were set in the air ; in 

 the last two the)' were set in the tank with water at 64 running 

 through. In all cases skimming was done at the end of twenty- 

 four hours. 



TABLE III. 



* Vermont Agricultural Experiment Station, Newspaper Bulletin No. 3. 



