199 



evor}' test with composite samples. The tests were very 

 ashy. 



One-lialf per cent, formalin (40 per cent, formalde- 

 hyde) proved the most satisfactory of the three preserva- 

 tives tried and is now being used entirely at the Station. 

 Half a teaspoonfiil of formalin to one pint of milk 

 juakes a one-half per cent, mixture. 



Potassium bichromate, mercuric chloride and forma- 

 line are poisonous when taken internally and should be 

 handled with care. 



One-half teaspoonful of formalin will keep a pint of 

 milk in good condition for testing for one month in any 

 season. 



CHURNING I':XPERIMENTS. 



During the winter of 1900 and 1901 experiments were 

 carried on to ascertain the degree to which cream should 

 ripen before being churned . It has usually been assumed 

 that a fairly high per cent, of acid and a high tempera- 

 ture are necessary in churning the cream of milk from 

 cows receiving cotton seed or cotton seed meal. 

 Moderate aciditi/ iDid high temperature compared icith 

 low acidity and low temperature. 



