“ t i hal / 
200. om ‘pHE 
loss. Since then the morning milk has been allowed to set thirty 
four hours, and the evening milk twenty-two or twenty-thr 
hours, other conditions being the same. Taking the average 
all the cows for the period during which milk was set twenty-four 
' and twelve hours, and also the average for the period during 
which milk was set thirty-four and twenty-two hours (up to 
December first), it is found that the per centage of fat lost in the 
skim milk was ‘diminished from 21.67 per cent. to 14.34 per cent. | 
of the fat in the milk. The per centage of fat recovered in ne 
cream was increased from 78.33 per cent. to 85.66 per cent.of the 
fat in the milk. The percentage of fat recovered in the butter Ne 
_ for the same period was increased from 69.16 per cent. to 75.92 per 
cent. of the fat in the milk. Practically, then, all the extra fat_ 
recovered in the cream by prolonged setting was also recovered in 
the butter; that is, the churnability of the fat rising lastin the 
creaming was the same as that rising first. sh 
(2.) Correction for loss in handling.—In transferring the cream 
from the Cooley cans to the churns, some cream remains adhering — 4 
to the inside of the can; this amount is weighed and a correction 
is made in the weight of the butter produced to allow for this loss. 
The loss is variable, depending on the thickness of the cream, 
mainly, and so the amount of correction must be determined in 
each case. This amount of loss, though small, is taken into con- 
sideration, since the total amount of cream used is small, and 
appreciable error might be caused by neglect of this precaution. 
Of course the last traces of cream could be removed from the 
Cooley can by rinsing with water, but this would introduce comp- 
lications desirable to avoid in experimental work, and the simplest _ 
as well as the most accurate method has been found to weigh the 
actual loss and make a correction for it. ! 
(3.) Changing amount of milk used.—It was found desirable to a 
change the amount of milk set, since the cream from twelve a 
pounds often makes the churn too full for best results in churning. 
Accordingly, five pounds are set from each milking; and, inthe 
case of cows whose milk is rich in fat, only half this amount can i Es 
be used. In one case churning was prolonged over four hours by | 
trying to churn the cream from twelve pounds of milk in two 
churns. 
(4.) Change in methods of washing butter.—An effort was made to 
work the butter to some extent, but no emcees plan could be 
fc 
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