Variations in Quality in Dipping from Cans 141 



No. 5. Taken from the middle of B at 7.20. Six quarts 

 had been added to B at 6.35, and two and one -fourth miles 

 traveled between taking samples 4 and 5. 



No. 6. Taken from the bottom of B at 7.55. One and 

 three-quarter miles traveled since taking sample 5. 



No. 7. Taken from the top of C at 6.20, one and one- 

 half miles from the start. 



No. 8. Taken from the middle of C at 6.50. One mile 

 had been traveled since taking No. 7. At 6.35 six quarts re- 

 maining in the bottom of A, and about an equal quantity 

 bought of another dealer, had been added to C. 



No. 9. Taken from the bottom of C at 7.00. Fifteen 

 dips had been made, and a half mile traveled, since 8 was 

 taken. 



No. 10. Taken from the top of D at 7.50. 



No. 11. Taken from the middle of D at a time when 

 the wagon had stood still for four minutes, with the dipper 

 resting on the bottom of the can. Time, 8.15, and one mile 

 traveled since 10 was taken. 



No. 12. Taken from the bottom of D. 



A second and third trial gave similar results. 



SECOND TRIAL. 



a. b. Average. 



Sample 1 ... 4.86 4.78 4.82 (Before starting.) 



Sample 2 ... 4.71 4.71 (Top of can.) 



SampleB . . .4.82 4.82 (One -third gone.) 



Sample 4 . . .4.83 4.74 4.78 (Two -thirds gone.) 



Samples . . .4.73 4.82 4.77 (Bottom of can.) 



THIRD TRIAL. 



a. b. Average. 



Sample 1 . . 4.20 4.16 4.18 (Top of can.) 



Sample 2 . . .4.11 4.00 4.05 (One-fourth gone.) 



Samples . . .4.13 4.01 4.07 ( One -half gone. ) 



Sample 4 . . .4.15 4.04 4.09 (Three -fourths gone) 



SampleS . . .4.01 4.00 4.00 (Bottom of can. ) 



