344 [ ASSEMBLY 
Megs Milk. 
Ser WARM. SET CoLpD 
Per cent |Ratio of But- Per cent |. Ratio of 
of ter to fat in of Butter to 
Temp. set. Butter. milk. Temp. set Butter, {fat in milk. 
‘£5 3.89 86.0 64 3.74 82.7 
75 1.26 28.9 64 1.95 44.5 
68 6.30 — | 93.1 64 6.97 103 
68 2.39 41.7 64 3.44 62.2 
68 1) 45.0 63 1.24 45.7 
73 2.73 a4 Gs 63 2.57 53.8 
73 2.12 56.5 61 1.12 29.9 
73 3.57 76.1 61 2.96 68.3 
73 3.17 68.4 61 3.43 75.4 
73 0 0. 61 3.37 76.4 
73 0 0. 61 3.37 74.2 
73 2.07 | 46.1 61 3.57 79.5 
73 0 0. 61 1.55 38.0 
73 2.63 66.8 59 2.00 50.38 
73 3.438 69.6 59 3.00 61.1 
73 0 0. 59 3.72 §4.0 
Average. PME ON poem Os [ae oe av 3,00 64.0 
We learn from this that there has been a marked difference in 
favor of the cooler setting with the milk of both cows. | 
During the last few days of the trial the test samples were all set 
in the spring water, one bottle in each case being closed and the 
other left open exposed freely tothe air. No differenceswas observed 
in the ease of churning the two samples nor in the appearance of 
the butter obtained, while the quantity obtained was almost identical 
in the two cases The average per cent of butter obtained from 
Jem’s milk in sixteen trials was in the open bottles 7.98 and in the 
closed 7.88 
In fifteen trials with Meg’s milk the average was in the open 
bottles 4.48 and in the closed ones 4.45. 
The melting point of the butter obtained was determined fre- 
quently and was found to be quite constant throughout the whole ~ 
period, That from Jem’s milk varied only one or two degrees from 
104° F. That from Meg’s milk was considerably lower, being in 
nearly every trial 96° F. 
