1882.] SETTING MILK. 299 



milk, as you are all aware, has occasioned a good deal of dis- 

 cussion, and there is a great variety of opinion about it. I 

 did not come here prepared to give any opinion myself upon 

 that matter, but seeing that the question would probably be 

 discussed here, I requested Dr. Jenkins to make a translation 

 of an account of some experiments on that subject made in 

 Germany. I hoped Dr. Jenkins would read it, but he prefers 

 that I should. 



In the year 1876, W. Fleishman made two series of interesting 

 experiments on the setting of milk for cream at the Experiment 

 Station in Raden, in the Grand Duchy of Mecklenburg. 



This station is devoted entirely to the investigation of questions 

 connected with the production and handling of milk. It is on a 

 dairy farm where two hundred cows are kept, and stands in the 

 closest connection with the practical management of the dairy 

 which serves the station both as a field for observation, and as a 

 means for carrying out its investigations, while the station in its 

 turn renders to the dairy important services. 



The experiments to be described were undertaken with the 

 purpose of learning how completely the cream was separated by 

 Swartz's system — deep setting at a temperature of 36° to 41° — 

 and also what length of time should be allowed for the cream to 

 rise in order to secure the best results. But just at the time 

 when the experiments were begun, the cows were put on their 

 winter feed. This introduced a remarkable change in the quality 

 of the milk which seriously damaged the value of the results as 

 far as the points specially under examination were concerned, but 

 on the other hand gave to the investigation a special value which 

 it would not otherwise have had, inasmuch as all these disturb- 

 ances were accuratelv observed and were corroborated by ana- 

 lytical results. 



In the first series, three trials were made with morning's, and 

 three with evening's milk by Swartz's system. The tin vessels 

 used for setting were of the usual shape, sixteen to eighteen inches 

 deep, and held about sixty-six pounds of milk. A complete 

 chemical analysis was made of the milk, but the quantity of fat 

 only was determined in the cream and buttermilk. 



In all the trials, an extra vessel of milk was used for observing 

 the temperature at the bottom, in the center, and at the top, and 



