2l4 



between 65 and 45. The temperature at 45 produces the very- 

 results; the temperature at 48 produces a good result; the tem- 

 perature at 50 will produce a good result, but when you get 

 above that you cannot count upon good returns by any system." 



Mr. Harrison: "Now, my question was, how would these 

 men be obliged to keep their cream in water at the proper tem- 

 perature?" 



Mr. Boyd : " By the law of the association they are obliged 

 to." 



Mr. Sawyer: "Mr. Boyd, this morning in his paper, stated 

 how many spaces of cream were raised on 17 quarts of 

 milk. A farmer very soon learns that by keeping his cream at 

 45 degrees he obtains the most spaces of cream. If he allows 

 that water to reach 53 degrees he finds out that instead of hav- 

 ing 14 spaces on 17 quarts of cream at a temperature of 45 

 degrees, that he has ten spaces. He will find out that that will 

 always be the result of allowing the temperature to run up, the 

 number of spaces will decrease. Well, just as soon as a man 

 finds that out and he is paid for the space, he is going to do 

 what he can to keep those spaces up, and the only way he can 

 keep those spaces up is to keep the temperature of his water 

 down." 



Mr. Boyd: "It not only increases the quantity but improves 

 the quality, so that both the creamery man and the patron are 

 benefited by the operation." 



Mr. Tenney: "Did I understand you to say that in all these 

 co-operative factories in New England, they buy by the space, 

 or are some of them on the test plan?" 



Mr. Boyd: "All on the same plan. We find this, that 

 where the cream is raised in a uniform temperature the quality 

 of the cream is uniform and the value of the cream is uniform. 

 There is no variation in the actual value of the cream of any 

 account. Of course there will always be a fraction of variation, 

 but there is no practical commercial variation in the value of the 

 cream; that we have proved a thousand times. The great 

 beauty of the whole system is its uniformity; the average is 



