fetary of the Board of Agriculture and the Secretary of the 

 Dairyman's Association. 



2. Seventy five pounds of milk will be used by each sys- 

 tem Tuesday morning, Jan. 8, and seventy-five pounds by each 

 system, Tuesday night ; each test will, therefore, consist of 

 one hundred and fifty pounds of milk. 



3. The cans used by each competing manufacturer shall be 

 their usual cans, used in the common way; the hand power 

 separator shall be the DeLaval vertical, run at not less than 

 forty, nor more than forty six turns a minute. 



4. The temperature of the milk, which shall all be of the 

 milking cc)rrL-sponding with the time of setting or separating, 

 may he anywhere from 70" to 90°, as each system may desire. 



5. All milk will set twenty four hours in water at any tem- 

 perature desired, from 40 up, and the skimming will be by rhe 

 surface skimmer of the Moseley and Stoddard and the bottom 

 skimming device of the Cooley, and all others, in like manner, 

 by their common advertised method. The milk will be run 

 through the hand separator as soon as the whole milk is divided 

 into three parts, a sufificient quantity of the skim milk being 

 poured back and run again, to displace the cream in the bowl. 



6. The "separated" cream will be held in ice water until 

 Wednesday night, as will the first skimming from the deep set- 

 ting ; VVedntsday night, when the last skimming is done, all the 

 cream from each system will be warmed to 85 ° and will stand 

 in the same rooms at a temperature as near 65 ° as is possible ; 

 it will be regularly and equally stirred at such times as may be 

 agreed upon until it is time to put it in the churn. 



7. Churning will commence as near 8 A.M , 'I'hursday the 

 loth, as possible, and, as each lot will be churned in the same 

 ehurn, lots will be drawn to determine the order of churning. 



The temperature of the cream will be such as each rep- 

 resentative of the respective systems shall decide upon within 

 58 '^ to 68 ^ and the churning shall proceed at such rate of 

 speed as is desired by each ; the butter-milk shall be removed 

 by washing, as far as is possible, and the butter, after being 

 washed in the churn, shall hang in a cheese cloth bag twenty 

 minutes, it shall then be weighed, and for each pound one ounce 

 of salt shall be added ; it shall then be worked by some experi- 

 enced butter maker on a Skinner worker ; said butter maker 



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