ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 217 



working, or else you would have so much at the first working 

 that it would injure the grain. 



Prof. Farrington: What does your buttermilk test ? 



Mr. Hostetter: About two-tenths of one per cent. 



Mr. West: What is your mode of getting your cream? 



Mr. Hostetter: I have the Cooley cans. As soon as a 

 ten-gallon can of milk is milked it is carried over to the dairy 

 house and put in ice cold water; not water fresh from the well, 

 but water with ice in it. 



Mj\ West: You like that better than a separator? 



Mr. Hostetter : I have never tried a separator. 



Mr. Post: I would like to submit a proposition. I have 

 a cow supposed to be a grade Jersey, and the conditions re- 

 sorted to to raise the cream are entirely different from what 

 has been represented in the paper. I understand Mr. Hos- 

 tetter to say that by his system of emersing his milk in cold 

 water that twenty-four hours is sufficient time to raise all the 

 cream. This cow that I am describing, her milk will stand 

 many times thirty-six hours ; then I skim it, and, if the weather 

 is cool, I skim a second time, twenty-four hours later, and the 

 second skimming will be much thicker than the first and the 

 milk seems to be of a fair grade, a superior grade of skim milk; 

 it doesn't possess that blue cast that milk does many times 

 where the cream is all taken off. Now, what do you suppose 

 brings about this state of things? 



Mr. Hostetter: I know very little about the workings 

 of the milk from an individual cow. My milk, you understand, 

 is from a herd of cows, mixed milk, and it would be more uni- 

 form than the milk from one cow. 



The Chairman: How is this milk set for raising the 

 cream? 



Mr. Post: In pans, sometimes in cold water. I have set 

 milk from other cows in the same way, and twenty-four hours 

 is all right, but this cow seems to require a long time to get 

 the entire amount of cream to raise. 



Mr. Hostetter: A sister of mine had a cow that would 

 give a large quantity of milk and it was milk that tested about 

 four per cent., but there would be scarcely any cream raise 



