252 CONCLUSIONS. 



should expect a larger proportion of butter from 

 shallow setting than deep setting ; but if there was 

 any difference in qualit}^ it would be in favor of the 

 deep setting, provided there was neither over-setting 

 nor over-churning. 



The gist of my paper, and whatever importance it 

 may deserve, is, that it attempts to show that cream 

 is uniform neither in chemical, practical, nor physical 

 composition ; that, accordingly, the dairyman must 

 treat each sample, or the average of that which 

 comes under his care, through knowledge — that is, 

 by science rather than routine ; that dairy prac- 

 tices, in cases of difficulty, must be governed by 

 reasoning rather than by guess-work. These re- 

 marks apply to milk as well as cream, — in fact, to 

 the handling of all dairy products. 



