HOW THE CREAM WAS RIPENED. 



The separated cream was at once placed in water and sur- 

 rounded with ice the temperature being kept at about 34 ° , the 

 first skimmings of the milk that was set was also kept in ice 

 water, and at this temperature no appreciable amount of "ripen- 

 ing" could have taken place. The shallow pans were not 

 skimmed until 4 p. m., Wednesday, the temperature of the room 

 varying from 47° to 55". 



At 6 : 36 p. m. Wednesday all the cr-am was removed from 

 ice water and warmed up to 85° and set in a room, the tempera- 

 ture of which was 63°, here it remained until 10 : 30 a. m., Thurs- 

 day, it had, therefore, sixteen hours in which to ripen. It is a 

 well known fact that cream at 85" ripens much faster than cream 

 at 60°, hence the time allowed for ripening was not uncommonly 

 short, but, on the contrary, was well up to that allowed in rnost 

 creameries, and, while there is no absolute standard by which 

 degrees of "ripeness" may be determined, 1 have no doubt 

 that the cream used in these tests was as well ripened in 16 

 hours after being warmed to S^° as it would have been in 24 

 hours at 62*^. This was carefully considered when "Rule 6" 

 was framed, for it was known that 24 hours could not be allow- 

 ed, consequently the higher temperature was introduced to com 

 pensate for the lack of time. The circumstances were such 

 that two and one half hours additional time was given more than 

 Rule 7 calls for, it is only fair to suppose, therefore, that the 

 cream was of average ripeness. 



Lots were drawn to determine the order of churning, the 

 Shallow pans were first, Stoddard second, .Separator third, 

 Cooley fourth, Johnson fifth. Two Stoddard churns were se- 

 secured so that with the Shallow pans and the Stoddard cream, 

 churning commenced at 10:48 a. m., Thursday, with the Sepa- 

 rator and Cooley at 12 : 3 p. m., and with the Johnson at i : 16 

 p. m. 



TEST OF CHURNS. 



There being a lack oftirne in which to make the churning 

 tests, it was decided to have these carried on by the Station 

 employees and the representatives of the Moseley and Stoddard, 

 and Blanchard churns consented to leave their goods for the 

 work. 



