118 Agricui-tukal Experiment Station, Ithaca, N. Y. 



to the practice of dilution. It was to settle some of these points 

 tliat the experiments reported in the following pages weve 

 conducted. 



The whole question of dilution has resolved it-^lf into several 

 phases, the more important of ^Ahich are the following: 



First. Dilution with one-fourth to one- third of hot water, 185 

 degrees F., and setting in deep cans at a temperature as low as 

 can be obtained without the use of ice, not below fiftv-five 

 degrees. 



Second. Dilution with one-hajf tO' equal quantities of cold 

 water and setting under the same conditions as above. 



Both of these being intended as substitutes for the use of ice in 

 cold deep setting in the summer time. 



Third. Dilution with one-fourth to one-third of hot water (135 

 degrees) setting in deep cans in ice water. (Forty F.) 



This last intended to overcome the difficulty of complete cream- 

 ing often found in the fall and early winter with the milk of cows 

 far advanced in the period of lactation. 



Of the experiments referred to above those conducted by the 

 Illinois starion were laboratory experiments, in which only small 

 quantities of milk — one quart or less — were used, and are there- 

 fore not considered in the following discussions. The experiments 

 at this fetation and those conducted by the Vermont station were 

 all made with ordinary-sized deep setting cans under the condi- 

 tions that prevail on the farm. 



In none of the experiments, either at the Vermont station or 

 at his station, htig there been any benefit from the dilution where 

 cold water was nsod as the diluent and where the cans were set 

 eithei- in cold water (forty degrees), in warm water (sixty degrees) 

 or in air, and at neiihei' station has there been any advantage 

 froui the dilution AAliere hot water was used as the dilaent and the 

 cans subse((uently set in cold water (forty degrees). 



In regard to dilution with hot water and th(; subseqiumt setting 

 of the cansi in v/aiiu ^^ater (sixty degrees) tlie Vermont station 

 found (Fourth Annual IJejiort, page 102) in eighteen tests Avith 

 four different sets of cows, the following average percc'U.iages of 

 fat in the skim-milk: 



Diluted set at 60 (6 trials), .52 per cent of fat in skim-milk. 



