95 



The following Table shows the results: — 



Table X. 



This experiment shows that the loss of unrecovered butter-fat left in. the skim- 

 milk, from the milk of cows at the milking periods of from 6 to 12 months since 

 calving, was 40^27 per cent greater when the milk was set in deep-setting pails, in 

 wuter at a temperature of 45° Fahr., than when it was set in shallow-pans to a 

 depth of 2^ inches. 



During the winter season, as well as during the summer, it seems necessary, in 

 order to obtain efficient creaming by means of deep-setting pails, to use ice-water 

 of a temperature at or below 40° Fahr. That appears to be particularly essential 

 in the setting of milk from cows which have been milking for periods of more than 

 6 months. To prevent any one from inferring a misleading conclusion from Table 

 X, the following Table has been prepared to show the results from the testing of the 

 mixed milk from the whole herd, for a period of three months. The trials of the* 

 different methods of separating the cream, of which the average lesults appear in 

 Table XI, lasted for one week in every month in each case. The full report of this 

 experiment, which is not yet completed, will appear in the next annual report. 



Table XT. 



Per cent of butter-fat in whole milk 



Quantity of milk per lb. of butter Lb. 



do butter obtained per lb. of butter-fat in whole milk " 



Centrifugal 



Cream 

 Separator. 



382 

 23-71 

 1104 



Deep-setting 



in 



Ice-water at 



38°. 



3-81 

 25-97 

 1005 



Shallow-pan 



setting 

 to depth of 



2i in. 



3-82 

 24-91 

 1051 



