104 BOARD OF AGRICULTURE. 



and the Holstein standiug between the other two breeds. Those 

 tubes give you not only the relative amounts between the breeds, 

 but the 1 elation in amount of the different constituents. You see 

 the figures on the board for a hundred pounds of milk. Of caseine 

 the Sliorthorn has 2 86 pounds, Holstein 8.03. Ayrshire 3 37, .Jer- 

 se\ 3 Ul. Of suiiar the Shorthorn has 4 94, Holstein 5 01, Ayr- 

 .shire 5.14 and the Jersey 4 85. 



We come now to the remaining constituent of the milk that is 

 combustible, the fats, and we see a still greater difference in the 

 quantity with each breed 



You see in these tubes fat from the Holstein, Ayrshire and Jer- 

 sey breeds. It is the fat in its natural condition. You see it just 

 as it came from the milk of the cow, pure. I have melted it and 

 extracted from it the cheesy matter as well as the water, and you 

 see there is not only quite a difference in the amount, but in the 

 general appearance. 



Question. That is what the butter is made up from? 



Prof. Jordan. About 80 per cent of it. There is in fresh 

 creamery butter about 15 per cent of water, more or less, according 

 to quality. 



Question. And all the rest is pure fat? 



Prof. Jordan. Yes ; nearly so. A little cheesy matter or 

 caseine remains, and of course a trace of sugar It is not abso- 

 luteh' pure fat; but the percentages of other constituents that 

 remain in the butter are ver}' small, the fat being the constituent 

 that makes up about 80 per cent in perfectly fresh butter. Of 

 course as it stands it dries. 



Now seeing the constituents of the whole milk, we can easily 

 pass over to the constituents of skim milk. 



Question. About how much moisture is there in those tubes of 

 sugar? 



Prof. Jordan. That sugar is practically dry. Passing from the 

 whole milk over to the skim milk, what is the relation between the 

 two? You know of course that when the cream rises and is 

 skimmed off you take away — what per cent do you take away in 

 your creamer}' here? 



Mr. True. About 20 per cent of the whole. 



Prof. Jordan. You have left then after the taking away of that 

 20 per cent four-fifths of the whole bulk of milk which we call skim 

 milk. Now what does that contain? I haven't a complete analysis 



