98 MAINE ~TATE COLLEGE 



five of the two hundred and twenty-four herds tested did not exceed 

 .2 per cent, of tat in the skimmed milk, the average being about .15 

 per cent. By the use of the separator on these farms not over .05 

 per cent, fat would be saved, or one pound of bulter fat to two 

 thousand pounds of skimmed milk, provided tJ:e deep setting process 

 is as successfully used all the time. It is not claimed that the work 

 of the deep setting process is always as good as this. Toe facts 

 are stated .-imply as they are found. 



It appears that in seventeen cases the per cent, of skimmed milk 

 fat ranged from .5 to 2. In many instances there appears to be a 

 sufficient cause for this excessive loss. In ten of these cases the 

 supply of ice was exhausted, in one the breed of cows was possibly 

 not adapted to the closest deep- setting creaming, in one instance 

 the cream was taken by ••top-skimming" which may easily involve 

 unusual loss, and in five instances the conditions were gnod, there 

 being no apparent reason for abnormal waste. 



IS IT NECESSARY TO SUBMERGE THE CANS?* 



In the use of the Cooley tank and cans in our own private dairy 

 operations, our philosophy has not considered it necessary that the 

 cans be submerged in order to secure the cleanest practicable cream- 

 ing, care only being taken that the iced water be kept above the 

 height of the milk in the cans. Seeing the statemen; in one of our 

 exchanges that the dairymen at the Connecticut convention jumped 

 on to the claim made by Professor Jordan, that the submergence 

 was not absolutely necessary to good work, for they had proved to 

 the contrary, we at once applied to Professor Jordan to learn whether 

 experiments conducted by him had shown that we, and others fol- 

 lowing the same method, were losing cream by such practice. In 

 reply he has kindly furnished data on the matter, which we give to 

 the readers of the Farmer for their benefit. 



professor Jordan's reply. 



Two reasons are directly or indirectly put forward why submerg- 

 ing should be secured : 



1. The composition of the cream is more uniform when this is 

 done. 



*The following discussion, of this question appeared in the Maine Farmer on 

 March 1st, 1SS4, and as it is a matter closely related to the cold setting process 

 for raising creem, and as the data on which the discussion is hased was obtained 

 in connection with that presented on the foregoing pages, the liberty is taken to 

 reprint the Farmer article in this connection. 



