158 BOARD OF AGRICULTURE. [Jan. 



what that milk has done l)y itself what it is going to do 

 when mixed with other milk ; and so, after all our tests of 

 all the different systems that we can get, we are compelled 

 to fall back upon the measure of the actual butter fat that 

 there is in the milk. 



Mr. Douglas. Somebody spoke about the experiment 

 stations. I tell you the experiment stations cannot get 

 along without us practical formers any better than we can 

 without them. Now, unfortunately, when you come to 

 the tests at the experiment stations between warm set- 

 ting and cold, the fact is, that in a number of tests the 

 conditions with warm setting were in no one instance such 

 as made such test possible. This was the case in a test 

 made at one experiment station and seconded by another, 

 which tests were published in the report of our Vermont 

 Dairy Association. 



There are a number of facts that come right in there. 

 You look at the cream raised on one can of milk, and 

 you can see that it is very rich, very solid, and usually yel- 

 low. I grade my cream into three different grades of color, 

 — first, second and third. The first grade is not always, 

 but usually, high colored ; it is almost butter ; you can 

 almost see the butter globules ; it separates easily ; while the 

 other cream is white. But I cannot follow up that point. 

 The other point is this. I would like to ask the professor if 

 he knows that in those cases where the Holsteins have made 

 those wonderful butter records the globules were so small ? 

 I wish the professor would answer that question, for I think 

 I have got him right there. 



Professor Cooke. That is the fact, that the butter glob- 

 ules were small. 



Mr. Douglas. Well, so extremely small as I spoke of? 



Professor Cooke. Yes, what you call small globules ; a 

 good deal smaller than any your Jerseys would give. 



Mr. Bass. I think Mr. Douglas did not make clear what 

 he meant, when he said that the conditions with warm 

 setting were not such as made it possible to have a test. It 

 seems that there is a certain temperature which is so un- 

 favorable for cream raising that it needs further explanation. 

 Professor Robinson, at the meeting of the New York Dairy- 



