shall not kno v the identity of the samples and shall work thein 

 as uniformly as he can. 



The salted butter shall then be weighed and sampler bs 

 taken for analysis. 



Samples of milk, skim milk, and buiter-milk shall also be 

 taken, and shall be analysed. 



8. The final a vard of merit shall rest upon the basis of 

 the per cent of acta jI fat, (as determined by analysis of the milk, 

 and the weight of the milk) tlvrt is recovered \w the butter; (also 

 determined by analysis of the butter.) To make this clecr, I 

 will give an example. Suppose the milk to contain 4% oi fat 

 150 lbs. X .04=6.00 lbs. actual fat Suppose this to make 

 6^ lbs. of butter containing 80% of fat, 6.25X.8o=5 lbs of fat 

 in butter; that is, out of six pounds of fat in the milk five have 

 been recovered in the butter or 83^*5^ of the total fat of the 

 milk is founft in the butter ; this represents the efficiency of the 

 system used. 



The quaUty of the butter from each system will ulso-be de- 

 termined i:)y an expert." 



The committee conducted the tests without mishap in any 

 part of the work. 



The Johnson Top Can Separator, a new device for raising 

 cream by cold deep setting, was not in working shape as only 

 half the necessary number of cans wer.i brought, and conse- 

 quently one setting stood but nine hours and the other but thir- 

 teen and a half, this renders it impossible to compare the re- 

 sults oF this system with the others. 1 have given the figures 

 hov/ever. 



The work of mixing, and dividing the milk was done with 

 the greatest of care. The order of taking out the night's set- 

 ting being the reverse of the morning's, so that all danger of 

 getting richer milk at the top might be avoided, since the sys- 

 tem that took the top milk in the morning took the bottom milk 

 at night. 



The Centrifugal Separator used was run by hand power, 

 and of course did not skim as thoroughly as the larger machines 

 that run by steam power. 



Table 1 gives the following details of the work. 



The aiujunt of milk, the temperature at which it was when 

 set, the temperature of the water in which it was set, the time 



