61 



(3) Lot I. gave the greater yield in the morning, after the 

 long interval, and lot II. the greater yield in the evening. 



(4) With the equal intervals, the morning milk was con- 

 siderably richer in fat than with the unequal intervals, the 

 figures being 4 per cent, and 3'6 per cent, respectively. The 

 richest milk of all, on the average, was the evening milk of 

 lot I., after the short interval. 



(5) The percentage of " solids not fat " was practically the 

 same in both lots. 



(6) The results generally seem to indicate that, while in 

 this particular experiment the milk of both lots was above 

 the standard in the morning, it is better, in order to ensure 

 this, that the intervals between milking should be as nearly 

 equal as convenient. In this, the experiment confirms the 

 results on this point obtained elsewhere. It would seem, 

 moreover, that with equal intervals, the yield of milk may be 

 greater. 



EXPERIMENT F. 



CREAM-RAISING TESTS. 



Object. The object of this series of tests was to deter- 

 mine (a) whether it is possible to get the cream to rise to 

 the same extent in refrigerated milk as in milk naturally 

 cooled, and (b) to determine the percentage of cream which 

 rises in milk refrigerated and subsequently warmed as com- 

 pared with milk which has not been warmed. It has been 

 frequently suggested that, as a means of improving the 

 quality of morning milk, especially when milked after a long 

 interval, that the previous evening's milk should be mixed 

 with it. These tests have a direct bearing upon this point. 



Two sets of tests were made, the first in January, 1904, 

 and the second at various times in the beginning of 1905. A 

 quantity of milk, warm, cooled, or mixed, was placed in 

 numbered jars employed for the purpose, and allowed to stand 

 for a number of hours, the percentage of cream being then 



