96 



The results of these experiments, and of the series of experiments recorded 

 from Tables V to X, seem to indicate: — 



(1.) That by the deep-setting of milk from cows which have been milking for 

 periods of 5 to 12 months in cold water of a temperature of 45* or 48*^ Fahr., with- 

 out the use of ice, about 37 per cent of the butter-fat was left in the skim-milk ; and 

 by setting in ice water of a temperature of 38° Fahr. about 28 per cent of the 

 butter-fat was left in the skim-milk. 



(2.) That during the fall and Avinter, particularly, the use of shallow-pans for 

 the setting of milk from cows, Avhich have been milking for periods of from 5 to 12 

 months, will permit the recovery iu the cream of about 95 per cent of the butter- 

 fat in the whole milk. 



(3.) That the use of the centrifugal cream separator will enable the dairyman to 

 recover practically the whole of the butter-fot into the cream, from the milk of 

 coAvs at all stages of lactation, and during all seasons of the year. 



Experiment in the Setting of Milk in a Cheese-factory Milk-can, 15 inches in diameter, 



and in a Shot-gun Can, S^ inches in diameter. 



Among the patrons of cheese factories, the practice of using the cheese-factory 

 milk-cans for the setting of milk for cream, after the close of the cheese-factory 

 season, is a common one. A comparison between setting milk in a milk-cau 15 

 inches in diameter and an ordinary shot-gun can 8^ inches in diameter, was made 

 by setting morning milk for three days, and evening milk for three days, between 

 9th and 14th November. A quantity of herd milk was mixed before it was divided 

 into two portions. It was put into the two cans, to an equal depth — about 19 inches. 

 Both lots were set in icfe- water, at 38° Fahr., for 22 hours. 



The following Table shows the result : — 



Table XII. 



This experiment shows that the loss of unrecovered fat — left in the skim-railk — 

 was 6-2 per cent greater, b\- the use of a milk-can 15 inches in diameter, than by 

 the Ube of u deep setting pail 8h inches in diameter. 



Experiments in the Churning of Cream. 



The first series of experiments was undertaken to discover what difference, if 

 an}', in the product of butter, resulted fi'om the churning of cream obtained by the 

 deep-setting method, from the milk of three groups of cows at different stages of 



