TESTIMONY OF BENJAMIN SILLIMAN. 121 



Q. I am putting a supposititious case to you ? A. I must 

 answer from my knowledge ; I have no recollection of any sample 

 among all the thousands of the densities of milk that I have ex- 

 amined of the case of a cow in normal condition of health which 

 gave a milk of a less density than 100 degrees where that density 

 was due to anything else than the presence of excessive cream ; I 

 have no knowledge of samples where milk is of low density from 

 excessive cream. 



Q. How many cows have you seen milked ? A. I have kept 

 cows all my life and milked them ; I don't know how many. 



Q. How many cows have you seen milked, and tested the milk ? 

 A. I cannot answer that question ; I am not a milkman or a dairy- 

 man ; it is not my business to inspect herds. 



Q. Have you seen one cow milked and tested the milk ? A. I 

 have. 



Q. Have you seen 100 ? A. I have not. 



Q. Have you seen 20 ? A. I have examined my own cows re- 

 peatedly, but not further than that. 



Q. What breed are your cows ? A. Alderneys, Ayrshires and 

 other breeds at different times. 



Q. Well, do they render milk of a lower or a higher specific 

 gravity than ordinary cattle ? A. They are all stall-fed and give 

 milk above the average gravity. 



Q. Then they are not pasture-fed cattle ? A. During summer 

 they are. 



Q. When you tested their milk which you saw milked were they 

 pasture-fed or stall-fed ? A. I should think both at different sea- 

 sons of the year. 



Q. When were they high or when low ? A. Always higher when 

 stall-fed in the winter. 



Q. To what extent have you known the presence of cream in 

 milk to diminish its gravity below the highest specific gravity that 

 you found ? A. Does your question refer to my knowledge of the 

 general subject, or of experimental ? 



Q. Experimental matters made by yourself? 



(Question repeated.) 



A. It is not in my power to answer that question with accuracy. 



Q. Have you known the presence of cream to largely decrease the 



