Show cream rises somewhat rapidly in fresh milk it Is admitted says hoy T liar ris of wisconsin college of agriculture that cream rises somewhat more inure rapidly in fresh warm warin milk than it docs tn in older milk at lower temperatures and it would therefore seem possible poss lIft that if milk were stirred until cooled or even stirred rather thorough ly once after the cooling process lias has advanced somewhat less cream would rise to the surface in the can than would otherwise e be tile case at the some time it la 1 held to be doubtful that this natural separation lias ins any appreciable effect upon the ac accuracy curac y of the sampling it Is quite likely that the greger greater errors occur else where |