102 Milk and Its Products. 
The milk was divided into three portions; one was set at 
once, one was delayed for an hour, but kept up to a tempera- 
ture of 92 in a water bath, and the third was put in the open 
air and allowed to cool for an hour before set. In the cases 
of delay, the milk was stirred up just before it was placed in 
the creamer, and all the settings were made in Cooley cans, in 
ice water. 
The trials reported under the same number, with the excep- 
tion of the first and second, are comparable, as they were made 
from different portions of the same samples of milk. In num- 
bers 1 to 5, inclusive, the delayed sample (Column II.) was 
kept warm in a water bath; in numbers 6 to 8 the milk 
used had been carried about on the route, and the delayed 
sample was heated up after having been allowed to cool. 
From a similar series of experiments Jordan* 
coneluded: 
That with herds of ordinary size, it will not be profitable 
to submit to any great inconvenience in order to place the 
milk in ice water immediately after it is drawn. In a half 
hour to an hour, milk does not seem to cool sufficiently to ma- 
terially affeet the completeness with which cream will rise. 
In order to overcome certain difficulties that often 
occur in raising cream by deep setting process, dilu- 
tion of the milk with water has been recommended, 
usually under one of the three following conditions: 
Ist. Dilution with one-fourth to one-third of hot 
water, 135° F., and setting in deep cans at a tem- 
perature as low as can be obtained without the use 
of ice, not below 55°. 
2d. Dilution with one-half to equal quantities of 
*Maine Agr. Exp. Sta. Rept. 1890, Part II. page 48. 
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