132 



Question : What is the cause of the difference in the 

 test in buttermilk, the amount of fat left in ? ■ 



Mr. Gurler: m I think it is very largely owing to the 

 degree of acidity or ripeness of the cream. There may 

 be a large loss of fat, from the cream becoming too 

 sour. I have tested buttermilk that tested over 2 per 

 cent. fat. If a man keeps down to .2 or .25 of one per 

 cent, he is doing pretty good work. The vital point 

 in churning is the proper condition of the cream. The 

 maker, if he is an expert, watches that very carefully. 



The Chairman : You propose not only to weed out 

 the poor cows, but the poor buttermakers. ' 



Mr. Gurler: Yes, our dairy schools are now making 

 better ones. 



Question : Do you think the oil fat test will vary 

 much from day to day under the same conditions ? 



Mr. Gurler : No, but it's awf ul hard to get exactly 

 the same conditions. There may be a change of tem- 

 perature that will cause the cow to drink more water 

 or she may be exposed to some bad storm. It is hard 

 to o*et conditions. It is not practical always even to 

 avoid the storms. 



Mr. Sawyer : Will the variation be greater from day 

 to day than from week to week ? 



Mr. Gurler : Yes it will ; we find that by putting the 

 weeks together, the variation is smaller. We can trust 

 the variations in a weekly test, but the variations in a 

 daily test, brought on by many different causes, are 

 sometimes astonishing. 



Question : Jn this composite test, you take a sample 

 each day in the week ? 



Mr. Gurler: Yes. Our patrons are all numbered, 

 and each patron's milk is put into a quart fruit jar, 

 having his number on it. Every day we take a sample 



