— 14 — 



amount. One sample was scalded at 120 degrees, the other with- 

 out scalding, and both stood for twenty-four hours in ice water at 

 40 degrees ; they were then both closely creamed, the cream ri- 

 pened and the two samples churned, worked, and in every way 

 except the scalding treated exactly the same. The scalded milk 

 produced 6 lbs. 11 ozs. and the other 5 lbs. 15^ ozs. The for- 

 mer was white and pasty and could not be worked into butter ; it 

 was impossible to get the buttermilk and curd out of it ; the latter 

 made a good product of marketable butter. 



" We then took two samples, each of the same amount exactly, 

 heated one to 120 degrees and left the other normal and put both 

 in ice water the same as before for 20 hours. They were then 

 ripened without skimming and treated exactly the same, churned 

 the same and worked the same and in every way treated alike ex- 

 cept the heating. The scalded milk produced 4 lbs. 5 ozs. and the 

 other 2 lbs. i ^ ozs. That from the scalded milk had the appearance 

 of Dutch chee.se and could not be worked into butter ; it was impos- 

 sible to get rid of the curd and buttermilk. The other was a very 

 handsome sample of well colored marketable butter. These tests 

 were both made with the utmost care in every particular. The 

 test of the scalded milk made without skimming showed more 

 curd than when skimmed, and hence the larger proportionate pro- 

 duct." 



We have made the following experiments intended to throw 

 light on this important point. 



Februar)' 17, 1889. The mixed evening milk of six grade Jer- 

 .sey cows was used. Three of the cows had dropped calves in Jan- 

 uary, 1889, two in August, 1888, and one in May, 1888. The milk 

 was divided into four parcels of 14 pounds each and treated as fol- 

 lows : 



No. I set direct from the cow without treatment at a tempera- 

 ture of 93 degrees. 



No. 2 cooled to 60 degrees with more or less stirring, strained 

 into another can and set. 



No. 3 cooled to 60 degrees as No. 2, then warmed to 93 degrees 

 in a water bath and set. 



No. 4 cooled to 60 degrees as No. 2, then warmed to 135 degrees 

 in a water bath and set. 



All were .set in the same Cooley creamer with water at 40 degrees 

 and were skimmed after setting twenty-lwo hours. Ten pounds 



