AGRICULTURAL EXPERIMENT STATION. 91 



the cold deep-setting process. Of these only sixteen are recorded 

 as being out of ice, while one hundred and ninety-four keep ice in 

 the tanks constantly. 



The very great prevalence of Jersey blood is another fact worthy 

 of note, showing the tendency of Maine farms, not only towards 

 dairying, but towards a specific purpose, rather than a general pur- 

 pose, cow. 



The prevalence of the Jerseys and the almost universal use of 

 ice in the tanks all the time are two conditions very favorable to 

 the best possible results with the deep setting process. The per- 

 centages of fat in skimmed milk from the 224 farms are not given 

 here in detail, only a summary. 



Farms wilh skimmed milk fat .1 per cent, or below 41 



" " " " " above .1 per cent, and not 



over .15 per cent 67 



" " " '" '• above .15 per cent, aod not 



over .20 per cent 57 



" " " " ".25 per cent 19 



w ' " " " .30 percent 11 



" tk " <l .35 per cent 3 



" lt " " " .40 per cent 6 



" ' w " " " from .5 to .2 per cent . . . . 17 * 



Average amount of fat in 100 lbs. skimmed milk 



(224 farms) ...... 239 lbs. 



Average amount of fat in 100 pounds skimmed milk 



excluding seventeen farms where the amount was 



.5 pounds or over (207 farms) .182 lbs. 



Average amount of fat in 100 pounds skimmed milk 



Turner Centre Factory (157 farms) 188 lbs. 



Average amount of fat in 100 pounds skimmed milk 



Poland Factory (66 farms) ... . 35/ lbs. 



Average for Turner Factory excluding 6 farms over 



.5 pounds 168 lbs. 



Average for Poland Factor}' excluding 11 farms 



over .5 pounds 222 lbs. 



The above figures are certainly somewhat surprising. They are 

 much more favorable to the cold deep setting process than any here- 

 tofore published, of which the writer is aware, and somewhat dimin- 

 ish the argument for the separator, in so far as it pertains to the 

 prevention of waste in the skimmed milk. One hundred and sixty- 



