746 ANNUAL REPORT OF NEW- YORK 1 



I 



Mr. Alcock's — 



Hard fat, mostly margarinej fusible at 100^, 36.0 



Liquid or olein, _ 64.0 



100.0 



For these analyses of butter^ tlie agricultural public are in- 

 debted to the good offices of Mr. George Wilson, director of Messrs. 

 Price & Go's manufactory. It will be observed that Mr. Alcock's 

 milk is richer in butter, and that his butter is also richer in pro- 

 portion of olein to margarine than my own. 



Professor Thompson (" Elements of Agricultural Chemistry," 

 6th edition, p. 317) states that winter butter consists more of 

 solid, and summer more of liquid, or olein fat. 



An analysis of butter made in Vosges, gives — 



Summer. "Winter. 



Solid or margarine fat, - 40 65 



Liquid (or olein) fat, 60 35 



100 100 



In Lehmann's " Physiological Chemistry," (Leipsic edition, 

 Vol. ii. p. 329) an analysis of butter by Bromus, gives — 



Margarine, _ 68 



Olein,. _ _ 30 



Special butter oil,. .. 2 



100 



It will be observed that my butter may be classed as summer 

 butter, and that Mr. Alcock's is the richest in proportion of olein, 

 Both Yvere produced in the month of January. 



These results are important, and completely establish the con- 

 clusion I had previously formed, that the quantity and quality of 

 butter depend essentially on the food and treatment; and that by 

 suitable means you can produce as much and as rich huttcr in win- 

 ter as in summer. 



From information derived from various sources in the district 

 in which the same breed of cows is kept, the average quantity of 

 butter from milk is somewhat more than an ounce to each quart, 



