477 



setting cold; and the addition of pounded ice in large and small pieces 

 aud of snow to milk and setting cold." The tabulated results show 

 large discrepancies in the results obtained by experienced and inex- 

 perienced dairymen. They are belic\-ed to indicate " that the addition 

 of snow and ice to milk, producing a sudden chill, gave good creaming; 

 that the addition of cold water in equal bulk, causing quick cooling 

 part way and slow cooling the rest of the way down to -irp^ did jiot do 

 as well; and the value of rapid work in milk setting. There seemed to 

 be no difference in result whether the ice used for diluting was in small 

 or large pieces." 



Deep scttinf/ hi air (p. 104). — Milk was set in Coolcy cans, either undi- 

 luted or diluted with an equal bulk of cold water (53° F.) or with one 

 fourth bulk of hot water (130° F.). "There is but slight dim>rence in 

 the results, and such as appears has little significance. 



Shalloic setUrni in air (pp. 104-107). — Milk was set in both large and 

 small pans, being in each case either undiluted or diluted with an equal 

 bulk of cold water (47° F.) or with one fourth bulk of hot water (115'^ 

 F.). Four tests Avere made with each method of treatment. In all 

 cases the milk was skimmed after 48 hours' setting. From the tabu- 

 lated results "it would appear that diluting with cold water causes loss, 

 and diluting with hot water little gain over undiluted setting." 



Summary of results (p. 107): 



(1) The usual method of deep cold settiug did as effective work as any gravity 

 creamiug process and did not carry with it certain disadvantages of other methods. 



(2) The addition of snow or pounded ice to the milk in the deep can caused good 

 creaming, perhaps as effectual as with the usual method. 



(3) The direct heating of milk by external means and settiug at 58° to 60° F. and the 

 dilution of rnilk with large quantities of cold water and setting at any degree, pro- 

 duced relatively poor creaming whenever used by any of the systems. 



(4) The heating and increased fluidity of milk caused by adding from a quarter 

 to a third its bulk of hot water (130° to 150° F.), produced on the whole as effectual 

 creaming when set in water at 58° to 60° or shallow pans in cool air, as was the case 

 with ordinary settings, but it entailed the serious disadvantages of increased tank 

 room, thinner skim milk, and a rapidly souring cream. 



(5) There seemed little preference in the use of hot or cold water or of none at all 

 in deep air settings. 



(6) In cool shallow setting nothing was gained by dilution, either hot or cold. 



(7) Delays in setting and manipiihition of the milk prior to settiug seemed to 

 affect the creaming of the deep-setting more than tliat of the shallow-setting systems. 



Effect on quantity and quality of milk of the change from 

 BARN TO PASTURE, J. L. HiLLS, B. S. (pp. 107-110). — Observations are 

 tabulated on the yield and composition of milk on barn feeding and on 

 pasturage of 4 cows calving in the fall, which " were barn fed in such a 

 manner as to give, as nearly as inight be, a ration of the same nutritive 

 ratio as they would probably get on pasture"; and of 6 fall cows and 

 81 spring cows " whose dry barn feed was less nutritive than the pas- 

 ture." 



