84 AGRICULTUKAL EXPERIMENT STATION. [Jan. 



skim-milk varied considerably during difierent months of the 

 year, mainly on account of the changes in the valuation of 

 the cream. During 1887, the cost of skim-milk varied from 

 .83 to 1.71 cents per quart; in 1888, from .34 to 1.56 cents 

 per quart; and in 1889, from .81 to 1.51 cents per quart. 



The feeding value of skim-milk containing 9.5 per cent, 

 of solids, is stated by good authority to stand in the relation 

 of 3.1 to 4, when compared in that respect with whole milk. 

 In case an average whole milk is charged at three cents per 

 quart, skim-milk would be worth, on the previously stated 

 basis, 2.33 cents. The feeding value of skim-milk, estimated 

 on the customary basis of 4.33 cents per pound of digestible 

 nitrogenous substances and of fat, and .9 cents for non- 

 nitrogenous substances, would amount, per gallon, to 1.91 

 cents. 



We have bought, during the past years, creamery butter- 

 milk containing from 7 to 8 per cent, of solids, at 1.37 cents 

 per gallon. (See third annual report, page 42.) Our own 

 skim-milk, with 9.5 per cent, of solids, would represent, on 

 this basis, a value of 1.75 cents per gallon, or .44 cents per 

 quart. 



Some Facts concerning Two Creameries. 



It seemed of interest to us to learn from personal obser- 

 vation some facts concerning the supply of cream to some 

 creameries in our vicinity. By the courtesy of the officers 

 in charge of these establishments, Mr. Edward R. Flint, 

 assistant in the chemical department of the station, has been 

 permitted to accompany the collectors of cream at their 

 round trips, and to take notes as directed. He has visited 

 at different times all the patrons of these creameries, in all, 

 193 farms. Cream and butter have been repeatedly tested. 

 The results of our work in this connection are embodied in 

 a few subsequent pages. 



Creamery A. 



This creamery receives 350 gallons of cream per day, 

 from 129 farms. This is set for sixteen hours at a tempera- 

 ture of 64 degrees F., together with a small amount of sour 

 cream to hasten the ripening process. The cream is then 



