EXPEEIMENT STATION. 85 



more than creamery butter.* Perhaps this would be no disad- 

 vantage if the butter was used at once, but it would seri'ously 

 damage its keeping quality. 



It is quite evident that quality as well as quantity should be re- 

 garded in the sale of milk, and a scale of prices regulated somewhat 

 by the quality will no doubt operate beneficially on all parties. 

 It will then be the aim of all owners of cows to get the richest 

 milk, and not simply the largest yield, without regard to its rich- 

 ness, which latter aim is the chief incentive to adulteration. 



Further investigation will be needed before the Station can 

 render the most efficient aid to creameries, milk-producers and 

 milk consumers, but much valuable preliminary work has been 

 already done. 



A brief summary of the analyses so far made will be of inter- 

 est as bearing on the matter of the milk supply of our cities and 

 the tests of the purity and genuineness of milk. 



30 analyses of the milk of 12 herds, about 180 head of cows, 

 made in October, 1881, gave: 



Solids. Fat. 



Average, 12.89 4.02 



Maximum, 14.28 5.14 



Minimum,... 12.00 2.68 



27 analyses of the milk of the same herds, made in July and 

 August, 1882, gave: 



Solids. Fat. 



Average, 12.21 4.23 



Maximum, 13.32 5.63 



Minimum, 11.02 3.47 



V7 analyses of the milk of 60 herds made in May, 1882, gave: 



Solids. Fat. 



Average, 12.81 4.05 



Maximum, • ..14.44 5.23 



Minimum, ..10.93 3.24 



* The variations in the composition of genuine well-worked and unsalted but- 

 ter are, according to Fleischmann, as follows: — 



"Water, from 8 to 18, average 14 per cent. 



Fat, from 80 to 90, average 84 per cent. 



Other solids, from 0.8 to 2.4, average 1.5 percent. 



In the creameries it is usual to set the milk for a fixed time only, say 24 hours, 

 while in domestic practice the milk is skimmed during 36 or 48 hours. In case 

 ■of Jersey and Guernsey milk and generally milk with large fat-globules whose 

 cream rises quickly, the creamery and home tests should agree ; but with milk of 

 those breeds which are characterized by small fat-globules, there might be from 

 this cause a considerable discrepancy. 



