285 



about an hour and a half." In the cases in which water had been 

 added the percentages of fat found in tiio skim-niilk from each setting 

 were corrected to allow for the water added. Where the milk was di- 

 luted with cold water and set in an open room the skim-milk contained 

 from 1.04 to 1.58 per cent and averaged 1.28 per cent of fat, or nearly 

 six times as much as where the Cooley creamer and ice were used (0.23 

 per cent of fat). " In other words, while 95.18 per cent of the whole 

 milk was recovered in the cream when set in the Cooley creamer in ice 

 water, but 69.18 per cent of the fat in the whole milk was recovered 

 in the cream when set in the diluted process." 



In ten trials the milk was diluted with from 10 to 100 per cent of 

 hot water (temperature 120 to 136° Fah.), the cans being set in the air at 

 59 to 72° in four cases, and in running water at GO to 04° in the other six 

 cases, and all skimmed after twenty-four hours standing. The general 

 average was slightly better than where cold water was used, the skim- 

 milk containing about 0.17 per cent less of fat, although several factors 

 which may have aifected the results, other than the temperature of the 

 water, were introduced. Thus in six cases where the milk was set in 

 running water the skim-milk averaged 0,25 per cent of fat less than in 

 the four cases where it was set in the air, and the variations in the 

 skim-milk for the individual samples were nearly twice as large as in 

 the previous trials. " In all cases in which hot water was added 

 the milk was sour, or very nearly so, at the end of twenty-four hours, 

 and in some cases souring had gone so far that the cream was much in- 

 jured for butter making." Reference is made to similar experiments at 

 the Vermont Station in which milk set at 58° and diluted with one third 

 its volume of hot water gave a skim-milk containing only 0.35 per cent 

 of fat. 



Six trials in which from 20 to 50 per cent of cold water (52 to 54P) 

 was added and the cans set, in four cases in the air at 60 to 72°, and 

 in two cases in running water at 63 to 64°, the skimming being done 

 after twenty-four hours standing, gave results varying from 0.78 to 

 1.76 per cent of fat in the skim-milk, the average of the four samples 

 set in the air being 1.38 x)er cent and of the two set in running water 

 0.95 per cent. The general average, 1.24 per cent, was, however, the 

 same as in former trials where 100 per cent of cold water was added. 



In two trials in which undiluted milk was set in Cooley cans in run- 

 ning water at 60 to 63° the skim-milk averaged 0.89 per cent of fat. 

 M^.lk was set in shallow pans and skimmed, in one case after forty- 

 eight hours, and in two others after twenty-four hours, one of the latter 

 samples having been diluted one third, by weight, with water at 120°. 

 Twenty-four hours seems to have been sufficient for the separation of 

 the cream ; but the skim-milk, where the milk had been diluted before 

 setting, was 0.27 per cent higher in fats. " Setting in shallow pans 

 without the addition of water gave much better results than any other 

 system, except deep setting in ice water." Five churn tests were made 



