3C2 BOAKD OF AGRICULTURE. 



Tliis method is just, provided the cream is of the same value in 

 all cases, /. ^., has the same butter-producing capacit}'. Indeed, if 

 the diflcrcuces in the value of cream from dillVrent patrons were only 

 slii^lit, this plan would be sufficiently erpiitable when applied to the 

 butter product of a whole season. The facts here set forth justify 

 the belief that the quality of cream furnished to our creameries by 

 ditferent patrons constanth- varies in quality to so great an ex- 

 tent as to render unfair a division of profits on the basis of the vol- 

 ume of cream supplied. 



The most potent cause of such variation is the large differences in 

 the temperature at which different patrons set their milk. Tlie ex- 

 istence of this fact is more than suspected by man}' who have been 

 intimately connected with the manufacture of factor}' buiter, but 

 the figures which are given here as the result of the' Station experi- 

 ments may be a surprise to some, as showing the large and con- 

 stant differences in the value of cream that have a direct relation to 

 the temperature at which the milk is set. 



It undoubtedly is true that the patrons of butter factories raise 

 their cream at widely differing temperatures. This is plainly proved 

 by the replies to inquiries addressed by the Station to the man- 

 agers of six Maine butter factories. 



These inquiries covered three points : 



(1) The methods of cooling the milk. 



(2) The temperature at which the milk is set. 



(3) The valuation of the cream. 



It is necessary to give only a brief digest of the replies received. 



(1) The methods of cooling milk vary from the use of ice in a 

 tank to setting the milk in a cool cellar, or hanging it in an unused 

 well. 



(2) The temperatures at which the milk is set vary from 38° to 

 60° Fahrenheit, in some cases rising as high as Go°. 



(3) In two cases the cream fi'om different patrons is tested and 

 valued according to quality, and in four cases the patrons are paid 

 in proportion to the inches of cream without regard to its quality. 



The plan adopted at the Station for the experiments in setting 

 milk at different temperatures was this : 



The milk of three new milch cows was thoroughly mixed night and 

 morning in a large tin can and divided by weight into equal portions, 

 which were set for the cream to rise at different temperatures. The 



