62 ILLINOIS dairymen's association. 



Question. How do you know that the results of your test churn were not 

 correct. 



Answer. By putting that in by itself and taking a test of the whole route, 

 and figuring from it. 



Question. What difference would you find between what your tests 

 indicated, and what your load actually turned out? 



Answer. Well, from 5 to 25 pounds. 



Question. In that case, did you have any suspicion that this work on the 

 test churn was not good? 



Answer. I know it was not good always. 



Question. Would you consider that a condemnation of the test churn, when 

 you knew you did not do good work? 



Answer. The trouble is in getting a competent driver. You have got to 

 have just as good a man to take a test of this cream, as you have when he 

 skims. 



Mr. Buell : Suppose that you make a test, and on a 500-pound skim you 

 find 10 pounds variation from the actual weight up of the butter, what would 

 you think of this system then? 



Answer. I should think it was about as near right as a man could get at it. 



Question. Suppose that should occur right along for two or three weeks, 

 would you call it a success ? 



Answer. I would call it a success, and follow it right up ; but I could not 

 do it. The experience you have had and I have had are different, and a man 

 always wants to run his business to the best advantage for all concerned. 



Mr. Buell : I regard the Cooley system as an admirable system, but I do 

 not think that it is of the character that it makes cream from all kinds of milk 

 churn out the same. At my creamery I do not think there has been 10 pounds 

 variation between the actual yield of the cream, and what the test churn pointed 

 out there should be. Take it, day after day, there is not over 2 or 3 per cent. 



Mr. Johnson : You have got good skimmers. 



Mr. Buell : If I had not, I should just turn them off. 



Mr. Curtis : Can you tell me about how much butter you get from 100 

 pounds of milk? 



Mr. Gillis : The Cooley can will hold about 35 or 37 pounds of milk, and 

 we usually get from \% to If gauges from a can. 



Question. And the gauge makes a pound on the average ? 



Answer. A gauge generally makes a trifle over a pound. 



Mr. Buell : Of course, if this cream was all raised at the same tempera- 

 ture, and stood the same length of time, the solidity would be very much the 

 same. j 



Mr. Gillis : Of course, the time of setting makes a difference in the value 

 of the gauge. 



The Chairman : I want to say we have been doing something in that line, 

 and our experience is that there is more cause of discrepancy in a lack of 

 thorough mixture of the cream than from any other one point. The cream 

 must be thoroughly mixed before you take your test, and you cannot mix it by 

 stirring it. The cream must be poured from one vessel to another three times, 

 at least; then you get the cream thoroughly mixed, and you take the test, and 



