— 6s — 



It will be noticed in Table III tlrat the addition of twenty to 

 fifty per cent, of cold water gave almost exactly the same results 

 as the addition of ioo per cent, of water, as shown in Table I. 

 Two settings, in which the milk was not diluted at all, were made 

 in Cooley cans, set in running water, and gave rather better re- 

 sults, as follows : 



Three different trials of setting in shallow pans were made. 

 The first one was only allowed to stand twenty-four hours ; the 

 second was allowed to stand forty-eight hours ; the third stood 

 twenty-four hours, but had added to it at the time of setting one- 

 third its weight of water, at a temperature of 120 . The results 

 are in the table below : 



Setting in shallow pans without the addition of water gave 

 much better results than any other system, except deep setting in 

 ice water. 



Churn Tests. 



Five churn tests were made, two of cream from milk set in 

 Cooley creamer, in ice water, two of cream from milk, to which an 

 equal weight of cold water had been added, and set in air, and one 

 of cream from milk set in shallow pans. The results are given in 

 the table below : 



