264 THE dairyma:n*s makital. 



For the railroad transport the milk was driveD between 

 the creamery and depot, taking say twenty minutes, 

 and on the train (for the first column) from one depot to 

 another and directly back again, in all sixteen miles ; 

 and for the last column in all forty -four miles, with a 

 waiting time between of one-half hour. 



In looking over the result as indicated in the preceding 

 table, the question occurs whether it is the cooling 

 which the milk has undergone, in connection with the 

 time that has passed before it was placed in ice, that is 

 the cause of the loss of butter, or whether it is the driv- 

 ing or the shaking caused by driving. But this last did 

 not seem to have any, or at least only a little, influence, 

 while the cooling seems to have been the principal cause 

 of the loss of butter, which loss also increases with .the 

 cooling. 



In the following table of figures it is shown that the 

 milk, after driving, could, by heating, be brought back 

 almost to its natural condition, so far as cream rising is 

 concerned. Indeed, it was jiroved by several trials that 

 the cooled milk, when raised to a temperature near the 

 natural heat of the cow — say 100 degrees Fahrenheit — 

 exhibited a remarkable change in the separation of its 

 cream, and this influence on the rising of the cream 

 from heating the cooled milk led to experiments in heat- 

 ing the driven milk to 104 degrees Fahrenheit, and also 

 heating to the temperature the milk generally has when 

 it comes from the stable to the dairy-house, say about 

 eighty-six degrees Fahrenheit. This was the tempera- 

 ture of all the samples of milk in the first column of the 

 table ; while the other three samples, after driving, had 

 the temperature of the column marked ° Fahrenheit. 

 The heating of the samples for the two last columns to 

 86 and 104 degrees Fahrenheit was done by surrounding 

 the milk with warm water at a temperature of 113 to 131 

 degrees Fahrenheit. 



