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curacy of our former work but otherwise left us iu much tlie same 

 position as before. We therefore determined to go over tlie whole 

 ground again, if possible, more thoroughly and more carefully 

 than before, and to make analyses of skim milk and the butter 

 from the various kinds of treatment. In this trial the data were 

 as follows : In all cases the mixed milk of five cows was used. 

 The cows of the two breeds were the same as had been used in 

 the previous experiments. The milk was set in a Cooley creamer 

 in which the temperature of the water was 40 degrees. The 

 cream was churned in an ordinar}^ barrel churn. The butter was 

 washed in granular form drained dry as possi])le and weighed 

 without working or salting. 



No. I, Grade Holstein cows, Monda}- evening, March 25, 48 

 pounds of milk .set without treatment at 91 degrees, skimmed 

 after thirteen and three-quarter hours. 



Tuesday morning March 26th, 48 pounds of milk set without 

 treatment at 89 degrees, skimmed after eleven and one-quarter 

 hours. 



The two samples of cream were mixed and ripened and churned 

 Friday, March 29tli. Temperature of churning 64 degrees. Time 

 of churning seventeen minutes. Weight of butter 4.28 pounds or 

 22.43 pounds of milk to one of butter. 



No. 2, Grade Holstein cows, Tuesday evening, March 26th, 48 

 pounds of milk cooled to 60 degrees and set at that temperature, 

 skimmed after fourteen hours. 



Wednesda}^ morning, March 27th, 48 pounds of milk cooled to 

 60 degrees and set at that temperature, skimmed after eleven and 

 one-quarter hours. 



The two samples of cream were mixed and ripened and churned 

 Tuesday, April 211 1. Temperature of churning 63 degrees. Time 

 of churning sixteen minutes. Weight of butter 4.03 pounds or 

 23.82 pounds of milk to one of butter. 



No. 3, Grade Holstein cows, Wednesday evening, March 27th, 

 48 pounds of milk cooled to 60 degrees and then warmed to 135 

 degrees in a water bath and .set. Skinnned after thirteen and one- 

 quarter hours. 



Thursday morning, March 28th, 48 pounds of milk cooled to 60 

 degrees and then warmed to 135 degrees and set, skimmed after 

 twent5^-two and one-quarter hours. 



