100 MAINE STATE COLLEGE 



the Poland factory, the latter owning a somewhat larger proportion 

 of Shorthorn and Holstein grades. For this reason it is possibly 

 more just to compare results amoDg the patrons of the same factory, 

 especially as the ,; not submerged'' cases were more frequent in one 



case than in the other : 



TURNER FACTORY. 



LNTamber patrons with cans submerged or sealed 106 



Number patrons with cans not submerged or sealed 13 



Per cent skimmed milk fat in submerged or sealed cans . . .169 



Per cent skimmed milk fa: in cans not submerged or sealed. . .177 



POLAND FACTORY. 



Number patrons with cans submerged or sealed 18 



Number patrons with cans not submerged or sealed 26 



Per cent skimmed milk fat in cans submerged or sealed. .... .201 



Per cent skimmed milk fa tin cans not submerged or sealed. . .211 



The record: show that where the cans were not submerged or 

 sealed, the depth of water varied from half the height of the can to 

 a level with the handles. Mr. Hayes states that the purpose seemed 

 tD be to have the water as high as the milk, or above. 



The value of submerging as a means of decreasing the waste of 

 fat in the skimmed milk does not become apparent through the fore- 

 going figures. It should be remembered, however, that in all these 

 cases ice was used and kept in the tanks all the time. If this were 

 not done, the chances would appear to be in favor of submerging, 

 because the greater '.he volume cf water, the less its temperature 

 would be raised by c-joling the warm milk. 



W. H. Jordan. 



Maine Experiment Station, February 14. 1894. 



