372 BOARD OF AGRICULTURE. 



These analyses sliow that the morning's and the night's milk of 

 the Jersey cows Belle, Helen and Juno, in tlie winter of 1885-6, dif- 

 fered but very little. In the case of the grade Ayrslurcs A and B, 

 and tlie Jerseys C and D, in the winter of 1886-7, the morning's 

 milk was better than the night's by a small constant difference. The 

 mixed milk of three common cows during June and July of the 

 present season contained .51 per cent more of solids and .60 per 

 cent more of fat in the morning than at night, which means that it 

 would take 114.2 pounds of night's milk to make as much butter as 

 100 pounds of morning's milk. These averages indicate a much 

 greater difference between morning's and night's milk in the summer 

 than in the winter. 



COMMENTS. 



These comments are based entireh" upon such facts as appear from 

 the Station experiments in cream raising and from the analyses that 

 have accompanied these and other experiments. The work done in this 

 direction has resulted, for the most part, in setting forth, in an expe- 

 rimental and illustrative way, certain facts that are important to 

 dairymen, but which are not new to man}'. The figures given in 

 the several tables, although the\' ma}' to an extent illustrate truths 

 already known, have value in that they measure somewhat definitely 

 differences whose existence has been known but whose importance 

 many have not fully appreciated. 



From the Station experiments and analyses the following facts ap- 

 pear : 



(1) The butter value of cream is seriously modified by the tem- 

 perature at which the milk is set, the cream from the higher tempera- 

 tures having the greater value. 



This fact points to the necessity of requiring all the patrons of 

 butter factories to set milk at the same temperature, if the proceeds 

 of butter sales are to be divided on the basis of the inches of cream. 

 Farmer A, who uses ice, has a great advantage over Farmer B, who 

 does not. 



(2) Not only is a much larger volume of cream obtained, but a 

 somewhat more complete separation of fat from the milk is secured 

 at temperatures below 45° than at higher temperatures. Using the 

 data obtained in these experiments as a basis of calculation, it ap- 

 pears that for each 100 pounds of milk set, about nine ounces more 

 butter are obtained at 48° or below, than at 60°. Each dairyman 



