58 HATCH EXPERIMENT STATION. [Jan. 



touching the same with the finger. The same difierences 

 were noted at a temperature of 70° F. As tlie temperature 

 was gradually increased, Herd II. butter showed a tendency 

 to lose form more quickl}^ than Herd I. butter. When the 

 interior of the lumps had reached 83° F., Herd II. butter 

 had lost form, and collapsed into a shapeless, slushy mass ; 

 while Herd I. butter still stood up in })rint form, although 

 showing a tendency to lose its shape. When the room tem- 

 perature reached 95° F., and the interior temperature of 

 the butter 85° F., Herd I. butter also lost form. It is (juite 

 possible that, if this latter butter had been held at 85° F., 

 or even lower, for a considerable time, it would also have 

 fallen into a slushy condition. It will be understood that it 

 is quite difficult to control the exact temperature of a mass 

 of butter. The temperature of the room may be 95° F., 

 while the temperature of the interior of the lump of butter 

 may be 10° lower. 



Though the butter produced by Herd II. was softer, lost 

 its form and became slushy more quickly than that produced 

 by Herd I., but little of the fat actually melted until a higher 

 temperature had been reached. 



While the differences in the body of the butter produced 

 by the two herds was quite marked, it was probably not 

 sufficient to effect its commercial value, at least during the 

 cooler portion of the year. 



Similar observations to the above were made on the two 

 lots of butter produced in the third or corn oil period, the 

 results being even more pronounced. At a temperature of 

 44° F., Herd I. butter was very hard and firm; Herd II. 

 butter, while being hard, had rather a greasy, salvy look, 

 and yielded more easily to the touch. After standing over 

 night at a temperature of 70° F., this difterence was very 

 pronounced, the Herd I. product being still firm, while the 

 Herd II. was yielding and soft to the touch. At 82° F., 

 Herd I. butter still retained its print form, while Herd II. 

 butter lost form and was quite slushy. It is believed that 

 the corn gluten and corn oil rations produced rather a softer 

 butter than did the cotton-seed oil ration. ^ 



^ Fourteenth report of this station, page 167. 



