218 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



on that milk, and it would be a very thin quality. I couldn't 

 account for it; the cow was fed well. They wanted to get 

 cream for family use and they couldn't get cream, although 

 it was four per cent. milk. They finally sold her to a milk 

 peddler. 



Mr. Mather: Is Mr. Post's cow a fresh cow or old in 

 lactation? 



Mr. Post: It is all the same, whether three, six or nine 

 months. 



Prof. Farrington: The only thing that I can think of 

 to explain the statement of the gentleman is perhaps the tem- 

 perature at which he sets the milk. If he sets it at 60 or 70 

 degrees the cream does not rise very fast and more rises after 

 it has set longer. 



The Chairman : Isn't it probable that the cream globules 

 are very small in that milk as a reason that they do not come 

 to the surface more rapidly? 



Prof. Farrington: That may be so. 



Mr. Judd : I think it would be a good thing for Mr. Post 

 to send a sample of that milk to Prof. Farrington and let him 

 work with it. 



Mr. Post: The milk was tested before I purchased the 

 cow. She is a nice cow, milk testing four and four twenty. 



The Chairman: That is not a Jersey trait. I understand 

 she is a Jersey. 



Mr. Hostetter: This cow I spoke of is also a Jersey. 



The Chairman : I have found the very opposite to be the 

 case with Jerseys. The cream gets to the surface too quick. 



Mr. Judd: Is there any way of handling butter and salt 

 so that you can preserve the grain of the salt and not have 

 it dissolve? I know in sampling butter over here at the butter 

 room there is a great difference in the way the salt seems to 

 taste, some seems to be in grains or globules and others will 

 be flat. 



The Chairman: I have always considered it objectionable 

 to find undissolved salt in butter. I don't want it that way, 

 and if I were scoring butter, I am afraid it would influence 

 me against it. What do you think about it, Mr. Patch? 



