TEMPERING AND SEPARATING. 179 



schools. At the Pennsylvania State College 

 dairy school in 1894 there were several samples 

 of skim-milk tested with the gravimetric and 

 the Babcock. The average of twelve samples 

 was as follows: Gravimetric, .095; Babcock, 

 .063. Some of the gravimetric work showed as 

 low as .01, .02 and 1 .03 of 1 per cent in the skim- 

 milk. The New York Experiment Station at 

 Ithaca in "Bulletin No. 66" gives the result of 

 work done at its dairy school in 1894, where 

 seven separators were in operation. The work 

 by the different separators showed great varia- 

 tions. The best average work by any separator 

 was .1 of 1 per cent of fat and the poorest work 

 showed .29 of 1 per cent of fat. 



Tests of power required. This bulletin 

 also gives the results of tests made to show the 

 horse power necessary to skim 1,000 Ibs. of 

 milk per hour. It will pay any creamery man 

 to get this "Bulletin No. 66." If creamery men 

 all knew its value to them I am sure a new edi- 

 tion of it would be necessary. The Director of 

 .the Vermont Experiment Station (Prof. J. L. 

 Hills) kindly lent me an abstract of their 1894 

 dairy school work. They had eleven separa- 

 tors in use during the term. The percentage of 

 fat left in the skim-milk of the different ma- 

 chines averaged as low as .06 of 1 per cent and 

 as high as .21 of 1 per cent. They also made 

 power tests of the separators. The Pennsyl- 



