EXPERIMENT WITH MILK. 75 



rotten. No. 1, one hundred and twenty hours after, I found 

 perfectly sweet. Desh'ing the dish to conduct some other 

 experiments, the cream was taken oif, and how much longer 

 it would have kept sweet, I do not know. These three 

 messes of milk were all taken from one ; they were conse- 

 quently all alike when I started. You see that this milk. No. 

 3, was kept in a temperature of from eighty-eight to ninety- 

 eight, it was somewhere between those two points. I found 

 it was eighty-eight degrees when the work was done. 



Question. What was the shape of the vessel in which 

 No. 2 was kept? 



Mr. Lewis. It was just the shape of a tin milk-can. 



Question. Was No. 1 of good flavor? 



Mr. Lewis. Yes, sir. The temperature was so low that 

 it had kept perfectly, by freeing it entirely from the animal 

 odor. 



Question. Did you use artificial means to keep up the 

 temperature of No. 3? 



Mr. Lewis. No, sir. I used artificial means to keep 

 down the temperature of No. 1. No. 3 I set right in the 

 sun. It was a warm morning. This shows how the same 

 milk keeps under diflierent circumstances and subjected to 

 different influences. 



Question. What means did you use to keep down the 

 temperature of No. 1? 



Mr. Lewis. I used ice. I set it over some ice, with a 

 little sawdust between the ice and the milk-pan. 



Rev. Mr. Trask. Allow me to ask if you ever tried your 

 milk in a smoking-room? 



Mr. Lewis. Where I do my smoking, or where meat is 

 smoked ? 



Mr. Trask. Where you do your smoking. 



Mr. Lewis. Well, that is assuming considerable. That 

 is assuming that I smoke, and that I have a room to smoke 

 in. For the present I will not acknowledge either. 



Now, are there any cheese-factory men here, or any persons 

 interested in cheese-factories? If there are, will they rise 

 up? I want to see if it is worth while to talk to them. 

 [Two gentlemen arose.] There are two. Now, aside from 

 the taints and odors that we find in milk as we draw it from 



