— 17 — 



The two samples of cream were mixed and ripened and churned 

 Wednesda}^ April 3rd. Temperature of churning 64 degrees. 

 Time of churning eleven minutes. Weight of butter 4.37 pounds 

 or 21.96 pounds of milk to one of butter. 



No. 4, Grade Jersey cows, Thursday evening, March 28th, 48 

 pounds of milk set without treatment at 90 degrees, skimmed after 

 thirteen and three-quarter hours. 



Friday morning, March 29th, 48 poiuids of milk .set without 

 treatment at go degrees, skimmed after 24^ hours. 



The two samples of cream were mixed and ripened and churned 

 Wednesday, April 3d. Temperature of churning 64 degrees. 

 Time of churning fifteen minutes. Weight of butter 6.4061 lbs., 

 or 14.98 lbs. milk to one of butter. 



No. 5, Grade Jersey cows, Friday evening, March 29th, 46 lbs. 

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

 after fourteen and one-half hours. 



Saturday morning, March 30tli, 48 lbs. of milk cooled to 60 de- 

 grees and set at that temperature, skimmed after twenty-four hours. 



The two samples of cream were mixed and ripened and churned 

 Wednesday, April 3d. Temperature of churning 64 degrees. 

 Time of churning eighteen minutes. Weight of butter 6.5 lbs. 

 from 94 lbs. of milk, or at the same rate 6.6 lbs. from 96 lbs. of 

 milk, or 14.46 lbs. milk to one of butter. 



No. 6, Grade Jersey cows, Saturday evening, March 30th, 48 

 lbs. of milk cooled to 60 degrees and then warmed to 135 degrees, 

 .skimmed after fourteen hours. 



Sunday morning, March 31st, 48 lbs. of milk cooled to 60 de- 

 grees and then warmed to 135 degrees, skimmed after twenty-three 

 hours. 



The two samples of cream were mixed and ripened and churned 

 Wednesday, April 3d. Temperature of churning 64 degrees. 

 Time of churning thirteen minutes. Weight of butter 6.406 lbs., 

 or 14.96 lbs. milk to one of butter. 



It will be seen that in some ca.ses the milk stood about twelve 

 hours and in others about twenty-four before skimming. That 

 the creaming was perfect is shown by the fact that none of the 

 skimmed milk showed any more cream after standing for .some 

 time, and also by the analysis of the skimmed milk given below. 



