60 



HATCH EXPERIMENT STATION. 



[Jan. 



served. This method of testing has been criticised, on the 

 ground that dilierent portions of the same lump or print 

 would show widely different degrees of firmness. This claim 

 may be to an extent true. In each case, however, a definite 

 number of tests were made in different parts of each print, 

 and results averaged. The variations were not wide, and 

 the differences in the firmness of the butter are quite striking. 



Effect of Feed on the Time of Cliurniiuj tlie Cream and 

 on the Quantity of Fat left in the Shim Milk and Butter- 

 milk. — The only noticeable difference in the time of churn- 

 ing was in the third period. One-fifth more time was 

 required to bring the butter from the cream produced by 

 Herd II., receiving the corn oil, than from Herd I., receiv- 

 ino; the standard ration. 



A number of samples of cream, skim milk and buttermilk 

 were taken in each period and the fat percentages determined, 

 the results beino; tabulated below : — 



Table XI. — Fat in Cream, Skim Milk and JBnticrniilk. 



