PRESERVATION OF CREAM FOR MARKET. I45 



To pasteurize cream it is only necessary to quickly warm it to 

 1 55 F., allow it to remain at this temperature for ten minutes 

 and then cool it as quickly as possible. To do this rapidly on a 

 commercial scale requires specially devised apparatus, several 

 forms of which are already on the market. It will be seen that 

 this method involves slightly more trouble and expense than 

 that of preserving - with chemicals, but it seems to us that it is 

 the only practical method that is not open to very serious objec- 

 tions and it renders possible a large and permanent extension of 

 what is already a considerable business in this State, and it will 

 without doubt pay the dealers in this commodity to look well 

 into the advantages of this method over any other at their com- 

 mand. 



It may not be out of place in this connection to state that the 

 Maine Experiment Station has ordered a pasteurizing apparatus 

 of an improved pattern, which can be seen here a little later by 

 those interested in the cream trade. We intend to carefully 

 investigate the effectiveness of the apparatus and, if it meets with 

 our expectations, we shall be inclined to urge upon the creamery 

 men of the State the advisability of the pasteurizing method of 

 preserving cream in place of the more expensive or otherwise 

 objectionable methods that have formerly been used. 



Maine State College, Orono, Me., Feb. 24, 1896. 



BULLETIN No. 24. 



CABBAGES. 



H. P. Gould. 



The purpose of this bulletin is to give a concise account of our 

 experience with cabbages during the past season, with a brief 

 discussion of the evidence presented. 



The seed was sown April 1st, and the seedlings pricked out 

 into seed-flats April 27th, and set in the field May 25th. The 

 season being exceptionally dry, all of the plants made a weak 

 growth and correspondingly small heads. 



1. Influence of size of seed: — The idea has been advanced that 

 it is the tendency of plants from large seeds to run to leaves at 



