FERTILIZER CONTROL STATION. 



365 



Table Showing the Composition of Cream Raised at 

 Different Temperatures. 



*The samples of cream that were analyzed were taken just before the cream was churned. 



In ever}^ instance the cream raised from the warmer milk con- 

 tained a larger percentage of fat than the cream from the colder 

 milk, the differences ranging from 1.00 per cent to 5.66 per cent. 



(3) THE RELATION OF THE TEMPERATURE AT WHICH MILK 



IS SET TO THE AMOUNT OF CREAM REQUIRED 



FOR A FOUND OF BUTTER. 



However conclusively the analysis of cream may determine its 

 value, the ultimate and most satisfactory test is made in the churn. 

 In all these trials the several lots of cream taken from the milk set 

 at different temperatures were churned. In the next table a com- 

 parison is made between the quantities of cream and butter. 



