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198 REPORT OF THE CHEMIST OF THE 
Certain methods of creaming may be found more efficient with — 
some breeds than-with others, as it already seems to appear that 
the cream of each breed has a narrow range of temperature in 
which churning gives the best results, other conditions being the 
same. . . 
Whatever variations may be made in methods, the same method 
will be applied at the same time to the different milks. By 
observing uniformity of treatment and conditions in the work 
justice will have been done to all breeds alike, when the inyesti- 
gation shall have been completed. 
In general, it may be said that the effort will be made to carry 
on the whole investigation in such a way as to throw light from 
every possible direction upon the question of differences of the 
breeds under investigation. 
It may be stated here that the comparative value of the breeds 
as regards cheese-making will be made a subject of study as soon 
as the quantity of milk furnished becomes sufficient to make the 
study practicable. 
IMI. Descriprion or Meruops UsED IN CREAMING, CHURNING, ETC. 
The method first followed, but modified as indicated later, was 
as follows : 
Creaming.— Six pounds were weighed from the morning milk 
and from the evening milk of each ccw. The milk was set in 
Cooley cans, surrounded by ice water, the temperature of the 
water being recorded at intervals sufficient to give an accurate 
idea of the average temperature of the water in the vat. The 
morning’s milk was allowed to remain in the vat twenty-four 
hours, when it was skimmed. 
Churning.— The cream from the morning and evening milks was 
weighed, mixed thoroughly, and was evenly divided, one-half 
being weighed into each of two glass churns, previously weighed. 
The churns hold about one quart each, and are used in the 
“Cherry” test churn, described in the report of this Station for 
1884. The cream was divided for two reasons: First, it was 
desired to churn duplicates; and, second, one churn of the size 
used was insufficient to hold all the cream without being too full 
for efficient churning. 
The cream was ripened and brought to a certain temperature 
for churning. The size of the Cherry test churn is sufficient to 
