OLEOMARGARINE AND BUTTERINE. 119 



well made, so that consumers can be sure that real butter will be good butter. 

 When a!ll farmers' wives use the best improved methods and make good but- 

 ter, all consumers will afford real butter. I am told there are six grades of 

 butterine, the best grade being 50 or 55 per cent creamery, that is, the more 

 butter the better butteriue. 



Mr. Sinclair : Did you ever weigh your milk into your creamer and test the 

 difference in use of ice or water ? 



Mr. Clark : Our well water from seventy feet deep gives my best results 

 whenever the wind holds. I tested three cows as to butter yield, but I have not 

 the figures at hand. 



Mr. Sinclair : The Illinois factory had always used 48° well water in winter. 

 I suggested river water at 32° from 125 feet distant. This increased the but- 

 ter yield ^ pound per cwt. of milk. Ice is better than well water. In deep 

 setting the be-t temperature is 37° and this is gained by setting in ice baths. 

 Milk 18 inches deep is the practice at Elgin. 



Prof. Johnson : " Dejp setting" so called is deep in open vessels, while the 

 Cooley Creamer is deep in a closed and submerged vessel and the Superintend- 

 ent of the Farmington, Connecticut, creamery says that the former gives one 

 pound of butter to 30 pounds of milk, the latter one pound of butter from 

 21 pounds of milk. 



Mr. Sinclair : At the Elgin factories 24 cents per cwt. is allowed for skim 

 milk and farmers can better sell at that figure and buy feed for their cattle with 

 the proceeds. 



Mr. Norton : Are the best results gained from Cooley Creamer by setting 13 

 hours or 24 hours ? 



Mr. Clark : My people tried drawing milk off at 12 hours, but found that 

 w'e did not in that time get all the cream. 



Mr. Chamberlain : With ice, 12 hours is long enough, without ice not. Just 

 -so long as the milk is cooling, just so long and no longer is the cream in 

 arising. 



President Willits : This discussion has brought out the point that ice is 

 neeeded to produce uniform results. The temperature of well water is too 

 variable or not low enough. 



OLEOMARGAKINE AND BUTTEKINE— WHAT SHALL FAEMEES DO 



ABOUT IT? 



BY CUARLES ADAMS. 

 [Read at the Rochester Institute, February 5, 1886.] 



After quoting Mr. F. S. Kedzie's description of the method of manufacture 

 ■of these substances, as given on pages 1U9 and 170 of the Report of the Board 

 of Agriculture for 1884, the speaker read the following extract from the iV. Y. 

 Times of January 20, 1886: — 



INGREDIENTS OF OLEOMARGARINE. 



■^'Albany, N. Y., January 15. — The annual report of Dairy Commissioner 



