FERTILIZER CONTROL STATION. 361 



are relatively large, and the yield is also affected to a certain extent 

 by the locality in which the seed was grown, as well as by other 

 conditions. 



DAIRY PRODUCTS. 



The experiments with different rations for milk have involved the 

 analvsis of a large number of samples taken from the milk of several 

 cows, and from the analytical data that have thus accumulated can 

 be drawn facts that are of interest if not of value, which were not 

 noticed in the previous discussions of the more important results of 

 the experiments. But besides these data, and of more importance to 

 dairymen, are the results of some experiments in cream raising which 

 the Station has carried on during the months of June and July of 

 the present season. 



The points concerning which the various experiments and the 

 numerous analj'ses furnish information are the following : 



(a) The effect of varying the temperatures at which milk is set. 



(1) Upon the volume (or weight) of cream. 



(2) Upon the composition of the cream. 



(3) Upon the quantity of cream required for one pound of butter. 



(4) Upon the amount of fat left in the skimmed milk. 



(h) The effect of varying the time which milk stands before skim- 

 ming, upon the volume (or weight) and composition of the cream. 



(c) The residue of fat in skimmed milk after twelve hoars as 

 compared with a longer time of setting. 



{(I) The comparative composition of night's and morning's milk. 



The evidence which is furnished by the experimental data pre- 

 sented in this connection is emphatic and conclusive on some of the 

 above points. 



(1) THE EFFECT OF THE TEMPERATURE AT WHICH THE 

 MILK IS SET UPON THE VOLUME OF CREAM. 



This is a matter of especial importance in the manufacture of 

 creamery butter by the plan adopted at all Maine butter factories, 

 viz : Cream and not milk is furnished to the factory, and in most 

 cases each patron shares in the proceeds of butter sales in proportion 

 to the volume (or weight) of cream which he supplies. 



