148 Milk and Butter 1 ests at the lAneoln Shoiv, 1907. 
III.— EXPEKIMENTS IN THE DAIRY. 
The experiments carried out in the Dairy at Lincoln 
were undertaken with a view to ascertain — 
1. The comparative weight and value of a given quantity 
of cream from the milk of the various breeds of dairy cattle 
present in the Show Ground. 
2. The comparative weight of a given quantity of milk 
from the respective breeds of dairy cattle. 
3. The effect that the artificial colouring of milk and butter 
may have on the mind of the purchaser, and so on the sale 
price of these articles of food. 
With regard to experiments undertaken in a showyard 
dairy a word or two is necessary, since it must always be borne 
in mind that the ordinary work of those connected with that 
department of the Show is heavy, and that a dairy in a show- 
yard cannot be equipped with all those appliances found in 
a laboratory, so that experiments must necessarily be of a 
rough and ready kind. On the other hand, in no place but 
at a Show of the same dimensions as that of the Royal 
Agricultural Society can milk from all the dairy breeds of 
cattle be obtained in its pm-e form — pure because it comes 
straight from the cow to the dairy, and also because all the 
cattle are pedigree, and therefore the milks genuinely represent 
the breed of cattle from which they are obtained. 
As the cows were milked, both morning and evening, the 
milk was brought to the dairy by each herdsman, who received 
payment for the same, first giving the name of the owner 
and the breed of the cow. This is in accordance with 
Regulation 62 in the Prize Schedule. 
The milk was next strained and poured into its particular 
receptacle, churns having been previously labelled with the 
names of the various breeds of cattle in the yard. In this 
way good quantities of the milk of each breed were collected 
from which a fair average sample of milk was obtained. 
So much by way of preface. The first experiment under- 
taken was one with cream, viz., to arrive, if possible, at the 
weight and value of a given quantity of cream. 
Experiment No. 1. 
Weight and value of Creams. 
Several gallons of the particular milk to be experimented 
with were heated up to 100° F. and run through a steam 
turbine separator. After the cream had been running some 
time a quart measure was held under the cream spout until 
it was nearly full. A smaller measure was at once similarly 
filled, and the original quart measure was then weighed on 
scales, being filled while on the scales up to the brim with the 
