342 [ AssEMBLY 
Influence of the time of setting on the vield of butter: 


Meg. 
24 hours and under. 24 to 48 hours. Over 48 hours. 
tet Sa —— Taree SERB Oy oS: a as “ay 
+ 2 28 ° fem 
: S Se ‘S 22 S 2x 
> mare ge © oe a o Gen qa 
- 3 2 oS = o2 ©) 2 ad “ 22 oS ad 
5 = = SE = we - 5‘5 2 wz cE 35 
BO pares) : yen ee 
oP AO! Gel id eee Glee a ice ae 
8 1.82 27.4 30 6 64 98. 54 fe) O 
14 2.15 45.6 30 2 92 52.5 54 4.40 71.9 
21 1.61 36.7 30 6.00 83.9 54 2 48 56.2 
24 3.81 84.4 36 8.34 76.2 54 3.36 7 ie Bia 
24 2.82 62.8 36 7.90 63.0 54 3.91 81. 
oy Neary 36 2.65 59.0 54 4.39 7OS 
48 5.51 87 2 54 4.48 91-9 
48 3.57 69.3 54 4.86 100.3 
48 413 79. 54 5.21 102.7 
48 2392 68.7 54 4.60 92.4 
48 1.24 454 54 3-37 99-4 
48 2.68 56.1 54 4.77 94-3 
48 3.17 67.6 54 5.23 100.6 
48 1.68 38.2 54 4 48 94.0 
48 1.68 ype 72 1,62 43.2 
48 2 31 58.5 72 ‘77 19 
48 aE 65 3 72 2.69 61.7 
48 3.82 85.1 78 2.71 1, 
sri 78 5 11 95.8 
go 2.58 57. 
Average....i...; ST acs ob. See Sharer Sekerhy 65.6. .<.. 2 6eeeeee ey ay Ce 
It appears from this table that the time of settitig most favorable 
to butter yield is for both cows from forty-eight to fifty-four hours 
and that much departure frem this time in either direction has occa- 
sioned a decrease in the quantity of butter obtained. . 
The effect of temperature of setting is shown in the table below, 
in which are arranged all results from samples of the same milk set 
warm and cold. Those set warm were kept on a table in the labor- 
atory and were, therefore, at the temperature of the room about 70°. 2 
Those set cold were kept in a sink with spring water running around 
them ; the temperature of the water varied from 66° F at the be- 
ginning of the experiment to 54° at the end. 
