174 Milk and Its Products 
cold water, and setting under the same conditions as 
above. 
Both of these being intended as substitutes for the 
use of ice in cool deep setting in the summer time. 
3d. Dilution with one-third to one-fourth of hot 
water (135°), setting in deep cans in ice water (40 F.). 
This last intended to overcome the difficulty of 
complete creaming often found in the fall and early 
winter with the milk of cows far advanced in the 
period of lactation. 
The idea is that the increased fluidity imparted to 
the milk by the water would facilitate the separa- 
tion of the fat globules. During the winters of 
1888-9 and 1889-90 very little ice could be harvested 
through the dairy regions of the northeastern United 
States, and in the summer following this idea of 
dilution was widely advocated and considerably prac- 
ticed ; but experience and experiment* have shown 
that while dilution maybe of some advantage when, 
for lack of a supply of ice or other reasons, it is 
not possible to secure a temperature below 60° F., 
it can in no case be considered a satisfactory sub- 
stitute for setting the cans in water at a tempera- 
ture of 40° F. 
The amount of advantage which may be obtained 
where dilution is practiced, as measured by the per- 
centage of fat in the skimmed milk, is seen in the 
following tables (on pages 175 and 176), taken from 
Bulletin No. 39 of the Cornell University Agricultural 
Experiment Station: 
*Vermont Agricultural Experiment Station, 4th Ann. Rept. p. 100. 
