60 



HATCH EXPERIMENT STATION. 



[Jan. 



served. This method of testing has been criticised, on the 

 ground tliat different portions of the same lump or print 

 would show widely difterent degrees of firmness. This claim 

 may be to an extent true. In each case, however, a definite 

 number of tests were made in difierent parts of each print, 

 and results averaged. The variations were not wide, and 

 the diff'erences in the firmness of the butter are quite striking. 



Effect of Feed on the Time of Churning the Cream and 

 on the Quantity of Fat left in the Sl'im Milk and Butter- 

 milk. — The only noticeable difference in the time of churn- 

 ing was in the third period. One-fifth more time was 

 required to bring the butter from the cream produced by 

 Herd IL, receiving the corn oil, than from Herd I., receiv- 

 ino- the standard ration. 



A number of samples of cream, skim milk and buttermilk 

 were taken in each period and the fat percentages determined, 

 the results beino; tabulated below : — 



Table XI. — Fat in Cream, SMm Milk and Buttermilk. 



