AGRICULTURAL EXPERIMENT STATION. 99 



2. Less fat is left in the skimmed milk than otherwise would be 

 the case. 



No experimental evidence is at hand to* show whether the first 

 claim is in accordance with tact or not. The only possible reason 

 that can be offered, however, why submerging affects the con- 

 sistency of cream, is that it prevents evaporation and consequent 

 thickeuiDg of the surface of the cream. But when the cans are in 

 a closed cabinet, the air over the water must be so saturated with 

 moisture as to preclude evaporation from the cream, even if the 

 cans are not submerged. But this point is scarcely woith arguing, 

 for other unavoidable conditions so influence the composition of 

 cream as to completely overshadow this in effect. 



The second claim is the more important, and concerning which a 

 certain amount of data is fortunately available. 



As was stated in Bulletin No. 5, just issued from this Station, 

 and published in the Farmer, a representative of the Station visited 

 two hundred and twenty-four farms, supplying milk to two cream- 

 eries, and took samples of the skimmed milk. Among other data 

 he noted the manner of setting the milk, whether ice was in the 

 tanks, whether the cans were submerged or not, and if not, the 

 depth of the water. 



In making up the averages presented herewith, it should be stated 

 that the first twenty-five farms are excluded, as no record was made 

 of the depth of the water. There are also excluded a few cases 

 where top skimming was practiced, because uniform conditions 

 should prevail in such a comparison. Again, the cases where no 

 ice was used, or other unfavorable circumstances existed, are not 

 included. With these exceptions, the figures obtained ate as 

 follows : 



Number of observations made 163 



Number with cans submerged or sealed 124 



Number with cans not submerged or sealed 89 



Per cent skimmed milk fat in submerged or sealed cans 173 



Per cent skimmed milk fat in cans not submerged or sealed . . .200 



The difference is slightly in favor of submerging, but is not large 

 enough to have an} 7 practical importance. 



It is noticeable in looking over the records mentioned in the fore- 

 going, that a greater percentage of Jerseys and Jersey grades were 

 found among the patrons of the Turner factory than among those of 



7 



