217 



satisfied with it the way it works and that is all I can say about 

 that." 



Mr. Monrad. "It seems to me that the real pith of this ques- 

 tion is reduced to this. In the west we have got to take better 

 care of our milk; and I say again it is only by using ice that we 

 can get the best results." 



Mr. Periam: "Won't you please state why cream raised at 

 a low temperature will do better than cream raised at a high 

 temperature? Is it because the difference between the gravity 

 of the water of the low temperature, and the butter globules is 

 greater than it is when the water is warmer?" 



Mr. Boyd: "That is all the secret of it; there is this, how- 

 ever: all the butter globules in the milk are not of one size, 

 they vary in size, some are very minute and they vary from 

 that up to large globules. The globules in Jersey milk are very 

 much larger than they are in Ayrshire milk or Holstein milk, 

 and they come to the surface quicker. These large globules 

 rise in a perpendicular line, the large ones commencing to rise 

 first, and as they come to the surface the little ones come next 

 and are carried up. The rapid cooling forces the large globules 

 quickly to the surface and carries up the very small ones that 

 would otherwise be lost. The first change that takes place in 

 the milk is the thickening of the solids of the milk. When that 

 thickening commences these small globules are too feeble to 

 rise to the surface through the opposition of the thickened milk. 

 Now, these cannot be seen by the naked eye, and you cannot 

 taste nor smell them." 



Mr. Periam : " It appears to me that that is the very reason 

 why the experiments made in Ohio as reported by Mr. Wil- 

 son between the Holstein and Jersey milk was fatal to the Hol- 

 stein milk. The gentleman said the conditions were the same, 

 and according to what Mr. Boyd has just said, the size of the 

 globules being different the same conditions would not apply. 



Mr. Wilson: "Now, then, the co-operative plan of dairying, 

 as I understand it, is this: Fifty men set their milk under the 

 same conditions, and raise their cream under the same condi- 



