1896.] PUBLIC DOCUMENT — No. 33. 07 



(c) WHAT CONSTITUTES A "SPACE" OF CREAM. 



J. B. LINDSEY AND GEO. A. BILLINGS. 



In the report of the State Experiment Station for 1894 

 it was shown that the butter fat in the cream gathered 

 from 165 different farmers varied from 11 to 22 per cent. 

 Such figures only serve to emphasize the unreliability of the 

 ' ' space " as a basis for payment. 



During the past autumn we have tested the cream raised 

 by the deep-setting process from each of the six cows belong- 

 ing to the station. The conditions were precisely alike in 

 each case, the milk being immersed for the same length of 

 time, and the temperature of the water maintained at 38 to 

 40 degrees. The cows were all fresh in milk, having calved 

 from one to two months previously. 



History of the Cows. 



Cow I., grade Ayrshire, six years old, weighing 800 

 pounds, yielding about 4 per cent, fat in milk. 



Cow II., native, nine years old, weighing 900 pounds, 

 yielding 4 per cent, fat in milk. 



Cow III., grade Ayrshire- Jersey, seven years old, weigh- 

 ing 850 pounds, yielding 4.2 per cent, fat in milk. 



Cow IV., grade Jersey, six years old, weighing 1,050 

 pounds, yielding 5 per cent, fat in milk. 



Cow V., grade Durham, seven years old, weighing 1,050 

 pounds, yielding 3 per cent, fat in milk. 



Cow VI., grade Durham-Jersey, about seven years old, 

 weighing 1,000 pounds, yielding 5 per cent, fat in milk. 



Table I. shows the daily results and the average for the 

 three days (two days in case of cows V. and VI.). 



