210 | REPORT OF THE CHEMIST OF THE 
Lbs. cream 
for one lb. 
! of butter. 
A, Ae eerie ween ats die a TCE a ee 4.16 
PAT SUSE Vi 5'3 sac toe nals ya's 6 Gus tins 84s eniety a Oe eee 4.14 
Soptember.. i. MGs CTs ae GS aie wines ee eae os ge 4.16 
CSO DET ints TG Nee corel a tioteg aa ee Ne we 3 oa Se 3.99 
November |. 35552 2S otis ccknle w nhs, ve e's ties Bote se er 4.36 
WOOCANIDET is beats Fe Gtk ahi bias eae  Siate eee ee 3.83 
The variation by month was from 3.53 pounds of cream for one 
pound of butter in January, to 4.36 pounds in November. Under 
like conditions of creaming, the weight of the cream was nota 
true guide as to the amount of butter to be produced. 
Pounps oF Mink For ONE PouND OF BUTTER. 
For the same cows the average number of pounds of milk for 
one pound of butter for the first seven months averaged for each 
month as follows: 
Lbs. milk 
for one lb. 
butter. 
J TLUAT Ys wrest sits BNE se eran Auiwys ate pis oun RAS grade ie aso a 16.70 
PODLUALY. «et Shoe won eine nw le ouere ie eee talenale Wt etn ae eet eee 16.58 
MATCH a ee Sah eas Chea le RIS ert ee ee 17.91 
PITAL i G3. g Alas aes tek ey Oe aleds el ane a Oe kre 21.01 
LIES, SER Be eae re ARE PERRY IN my rs 21°73 
PUTS kk cover VR gale ra esda eS ba Ee coo ee PRP ALD. 5) 
LY 26 oes ha ae oor a ag he 4 ee SE tte TAT, apes a 22.56 

After July the conditions were such that the record is not 
sufficiently complete to furnish the necessary data. 
INFLUENCE OF TEMPERATURE ON CREAMING MILK SUBMERGED. 
It is an important practical question to know to what extent. 
variation in the temperature of the water in the vat affects the 
creaming of milk. 
In order to test this point milk was set on alternate days in ice 
water and then in water at the temperature of the spring water 
supplied to the dairy. The temperature of the spring water was 
56° Fahr. 
Analyses of the skim milk were made each day, and it was 
found that for the trials made when the milk was submerged in 
spring water there remained an average of 1.18 per cent of fat 
