ILLINOIS DAIRYMEN'S ASSOCIATION. 285 



quently a can of skim-milk is brought home and set in a tub of 

 cold water, with the expectation of cooling down sufficiently to 

 keep from souring. The result is, that the heated milk heats up 

 the water, and the water cools the milk, and both become in what 

 is known as a lukewarm condition, which furnishes ideal condi- 

 tions for the development of the souring germs. If hot milk is 

 set in cold water, it should be running water ; at least, the water 

 should be changed and the milk stirred sufficiently to cool the 

 latter. By far the best plan is to run the milk over the cooler 

 and then set the cool milk in cold water to keep it cool. Skim- 

 milk treated in this way has been kept from Saturday noon until 

 Monday morning in good condition during the hottest weather 

 of July and August. 



Creamery vs. Hand-separator Skim-milk. With the 

 advent of the hand separator, the question is often asked as to 

 the relative merits of skim-milk from the creamery and from the 

 hand separator. A test comparing the two was made at this 

 station with thirteen calves, results of which are shown in table 

 IV. 



Table IV. — Test of sterilized creamery and hand separator skim-milk 





No. of 

 calves. 



Days 



fed. 



Average Daily 

 gains per gains per 

 head. head. 



Sterilized creamery skim-milk.... 

 Hand-separator skim-milk 



6 



7 



142 



142 



250 1,760 



251 1,767 



At first the calves showed a dislike to the odoi of the ster- 

 ilized skim-milk, but they soon became accustomed to it ind drank 

 it readily. From the above table, it will be seen that taere was 

 practically no difference between the two classes of skim-milk. 

 It should be stated, however, that the creamery took pains to 

 thoroughly sterilize the milk, and was careful not to receive sour 

 milk that would give it a tendency to clabber. The hand separ- 



