1892 The Cornell Reading-Courses 



(In answering questions, attach additional paper ij needed and number the 

 answers.) 



I. Are you using one of the gravity methods of skimming cream? If so, 

 what one are you using, and what percentage of fat is left in the skimmed 

 milk? 



2. If you are using a gravity method, are you experiencing difficulty in 

 churning because of a low percentage of fat in the cream? 



3. If you are using one of the gravity methods, is the cream sold for 

 consiimption as sweet cream? If so, have you experienced any difficulty 

 in keeping it sweet? 



