ILLINOIS DAIRYMEN'S ASSOCIATION. 105 



MISCELLANEOUS. 



Mr. Gurler : Mr. President, here is a farmer that has requested me 

 to explain why cream raises faster in water than it does in atmosphere of 

 the same temperature? It is simply for the reason that the water is a 

 better conductor than the atmosphere, cools the milk faster, and raises the 

 cream faster, but it will take more cubic inches of cream to make the 

 same amount of butter than if it is raised in the air. 



Mr. Schoch : That is also my experience. The question has been 

 asked me at what time the cream will be raised ? I think, if the tempera- 

 ture is right, it will all raise in four hours, and we do not care, under our 

 system, if it stands six, twelve or twenty-four hours ; it will only settle 

 down and be denser, that is all. 



Mr. Buell : I do not think that all the globules are raised above the 

 line of demarkation, even if the measurement at that moment may be the 

 greatest. I am inclined to believe that some of the smaller globules per- 

 haps have not got up yet. 



The President : The cream never gets all up in the milk ; when set in 

 the water or set on the floor, a portion of the globules do not rise. The line 

 of demarkation will be made and for nearly two inches below you will find 

 them. We made an experiment some years ago in which^a cow was driven 

 up and milked and the milk run through a f-inch lead pipe which was coiled 

 in a box of water. The milk was drawn slowly through this pipe and when 

 it came out it was apparently as cold as the water. It was drawn into glass 

 cans, and in one and one-half hours by the watch the line of demarkation 

 was plainly visible. 80 I think that in a can set in water, if you stir your 

 milk, it will cool equally and the cream will rise to the surface. These small 

 globules never will rise ; you put the milk under the microsQope and you will 

 find them for two inches below the line of demarkation. Of course, in run- 

 ning through this pipe the cream did not separate in the process, but the 

 milk was thoroughly cooled and the cream raised within the time I said. I 

 would not advocate the plan of stirring the milk to raise the cream, but I 

 would stir it until I cooled it down somewhat, then let it stand and the cream 

 will rise. 



Mr. Buell : There is more to this ; there is another cause in the spe- 

 cific gravity of the butter globules as compared with the water particles, 

 supposing them to be of the same temperature. Then as the process of cool- 

 ing goes on the water particles cool the quickest, and the difference in the 

 specific gravity is increased still more. 



The President : The cream oil holds the heat much longer than water 

 or milk. These smaller globules that I speak of as being below the line, I 

 have never churned to see how they come out, but I know they are there. I 

 have made many tests with the microscope, and I never found any milk they 

 were not in, therefore in skimming you don't get all fhe butter globules until 

 you skim a couple of inches below the line of demarkation between the cream 

 and the milk. 



Mr. Hibbard : I want to ask one question. A Mr. Jenkins has ad- 

 vanced the idea that butter that is to be kept any length of time should not 



