164 BOARD OF AGRICULTURE. [Jan. 



one of the co-operative creameries there, and during the 

 year that he worked for me he tohl me casually one day some- 

 thing about his employer, and that a, part of his work was to 

 turn so much fresh milk into the cream on each can every 

 morning, to increase the number of spaces before it was 

 taken away by the cream-gatherer. That may help the gen- 

 tleman to understand how it is done. In this case the 

 cream was not stirred, but fresh milk was turned right into 

 the cream, so as to increase the number of spaces. 



Secretary Sessions. Mr. Gold, Secretary of the Con- 

 necticut Board, has had some experience in the distribution 

 of milk and cream, and we should be very happy to hear 

 from him on this subject. 



Mr. T. S. Gold of West Cornwall, Conn. I have but 



very little to say on this subject ; but I understand that the 



practice to which the gentleman refers, of pouring new milk 



into the cream, will measurably increase the depth of the 



cream. That has been done, and parties have been detected 



in that practice in repeated cases. But just how you are 



sroinff to tell in all cases whether or not cream has been tam- 

 es o 



pered with, I cannot tell. In the cases to which I have 

 referred, the deception was detected by noticing the unusual 

 amount of cream that the milk registered, and then by 

 churning it by itself, and finding the extra number of spaces 

 required to make a pound of butter. The parties were then 

 confronted with the facts, and were obliged to own up to 

 the practice. 



Dr. GoESSMANN. I sent out my assistants to some dairies, 

 and they visited about two hundred farms and collected 

 cream. We found that that cream varied in percentage from 

 fifteen to twenty. I think the best test would be to isolate 

 the cream from each farm. That would soon show whether 

 the cream had an infusion of milk, or not. 



Mr. Jefts. In the creamery with which I have had some 

 acquaintance we have found this trouble once in a while ; 

 and when we have run across it, or thought we had, we have 

 collected the cream from that place separately, churned it, 

 and if it took from eight to ten spaces to make a pound of 

 butter, we sent word to the patron asking him to look the 

 matter up. If, upon testing it perhaps a week after that, 



