Variations in Quality in Dipping from Oans 141 
No. 5.—Taken from the middle of B at 7.20. Six quarts 
had been added to B at 6.35, and two and one-fourth miles 
traveled between taking samples 4 and 5. 
No. 6.—Taken from the bottom of B at 7.55. One and 
three-quarter miles traveled since taking sample 5. 
No. 7. —Taken from the top of C at 6.20, one and one- 
half miles from the start. 3 
No. 8.—Taken from the middle of C at 6.50. One mile 
had been traveled since taking No. 7. At 6.35 six quarts re- 
maining in the bottom of A, and about an equal quantity 
bought of another dealer, had been added to C. 
No. 9.— Taken from the bottom of OC at 7.00. Fifteen 
dips had been made, and a half mile traveled, since 8 was 
taken. : 
No. 10.— Taken from the top of D at 7.50. 
No. 11.—Taken from the middle of D at a time when 
the wagon had stood still for four minutes, with the dipper 
resting on the bottom of the can. Time, 8.15, and one mile 
traveled since 10 was taken. 
No. 12.— Taken from the bottom of D. 
A second and third trial gave similar results. 
“SECOND TRIAL. 
a. b. Average. 
Samplel ...4.86 4.78 4.82 (Before starting.) 
Sample2 . .4.71 4.71 (Top of can.) 
Sample3 .. . 4.82 4.82 (One-third gone.) 
Sample4 ...4.83 4.74 4.78 (Two-thirds gone.) 
Sample5 ...4.73 4.82 4.77 (Bottom of can.) 
THIRD TRIAL. 
a. b. Average. 
Sample] .. .4.20 4.16 4.18 (Top of can.) 
Sample2.. 4.11 4.00 4.05 (One-fourth gone.) 
Sample3 .. . 4.13 4.01 4.07 (One-half gone.) 
Sample4 ...4.15 4.04 4.09 (Three-fourths gone) 
Sampled ...4.01 4.00 4.00 (Bottom of can.) 
