Chur  liability  of  Cream. 
121 
An  apparatus  was  devised  which  would  churn,  on  the 
end  over  end  principle  (see  Fig.  6),  six  separate  lots  of  cream 
of  exactly  the  same  amount,  in  exactly  the  same  manner,  all 
at  the  same  time,  and  so  arranged  that  all  six  samples  were 
churned  under  water  in  the  same  vat  (see  Fig.  5),  which  was 
kept  at  a constant  temperature  while  the  operation  of  churning 
was  going  on.  At  each  churning,  six  ounces  of  cream 
(see  Fig.  6)  were  placed  in  jars,  each  one  allotted  to  the  produce 
of  one  particular  breed,  so  that  figures  for  six  different  varieties 
of  cattle  were  obtained.  The  results  were  very  striking,  there 
being  a marked  loss  of  butter  fat  at  the  higher  temperatures. 
The  breeds  differed  considerably  ; but  for  fear  of  doing  injustice 
by  statements  based  upon  the  results  of  a limited  number  of 
INDIA  RUBBER  CAP 
Fig.  6. — Jars  arranged  to  churn  different  Creams  simultaneously. 
trials,  it  is  proposed  to  wait  till  the  experiment  has  been 
repeated  before  making  any  “ breed  ” figures  public.  The 
whole  work  will,  it  is  hoped,  be  continued  next  year  ; and  if 
the  quantity  of  cream  available  is  sufficient,  these  experiments 
will  be  repeated  several  times. 
Sampling  Milk. 
That  accurate  sampling  is  of  great  importance  is  recognised 
by  all  who  have  worked  on  the  subject,  and  sampling  by 
means  of  a tube  is  generally  recognised  as  the  most  satisfactory 
method.  Experience  shows  that  if  a wide  tube  (1  in.  in 
diameter)  is  used,  the  milk  is  liable  to  escape  ; while  if  a very 
narrow  tube  is  used,  it  must  be  lowered  into  the  milk  very 
slowly,  otherwise  a fair  sample  cannot  be  obtained.  The 
