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318 REportT OF THE CHEMIST OF THE 
It will be seen that the average temperature of the milk, when — 
the rennet was added, was very near 84 degrees F., varying from 
82 degrees F’. to 90 degrees F. There was a tendency to nse a 
somewhat higher temperature as the season drew near the end. 
Taking the averages for each month, the extreme variation was 
from 83 degrees F. to 87 degrees F., a range of 4 degrees. In our 
work next season, we shall take the precaution to furnish every 
worker with a thermometer that has been carefully standardized. 
We can then rely fully upon all the data that refer to temperature. 
