ffroiTi tlie fat tlie more concentrated is the onion flavor in 

 the cr^am. 



5. The average percentages of fat left in the skim 

 aiiilk by the separator, deep cans and shallow pans were 

 ,03, 1 .3 and .'G res[)ectively. Shallow pans gave decidedly 

 better results than <leep cans. The separator is indis- 

 pensable to the dairymen of the South. 



6. A ration consisting of lbs. cotton seed. 3 lbs. 

 wheat bran and 10 lbs. sorghum hay gave a butter prac- 

 tically equal in firmness and volatile acids to a butter 

 from a ration consisting of 5i lbs. cotton seed meal, 3 

 lbs. wheat bran, and 10 lbs. of cotton seed hulls. Feed- 

 ing cotton seed and cotton seed meal to cows on pasture 

 inci-eased the melting point of the butter 1 to 3 degrees 

 centigrade. Thi-ee pounds of cotton seed meal and 

 one pound of wheat bran gave as hard a butter as eight 

 pounds of cotton seed meal and one pound of bran. The 

 volatile acids in the butter were not materially affected 

 by the different rations. 



7. Potassium bichromate, mercuric chloride and 

 formalin were tried as preservatives for composite 

 sampling. One-half per cent, mixture of formalin (40 

 per cent, formaldehyde) gave the best results. One-half 

 teaspoon ful of formalin will keep a pint of milk in good 

 condition for testing for one month. 



8. In churning cream from cows receiving cotton 

 seed and cotton seed meal .25 of 1 per cent, lactic acid in 

 the cream, with a tenaperature of 63 deg. Fahrenheit, 

 gave a more exhaustive churning than .37 of one per 

 cent, of lactic acid with a temperature of 70 degrees 

 Fahrenheit. 



9. In a churning experiment of five trials, the dask 

 churn proved as satisfactory as the barrel churn for 

 churning whole milk. 



