EXPfiEIMENT STATION. 109 



milking and known to be unwatei-ed, might be sent for analysis ; 



and if this trial should be refused the fact of watering would be 



rendered pretty certain. 



A sample taken as suggested was soon afterwards analyzed 



with the following results, II : 



I. II. 



Specific gravity, 1.024 1.030 



• SoUds, per cent 10.04 14.14 



Fat, " - 3.31 5.48 



The fact of watering thus proved was not denied, and .the 

 seller made the restitution demanded. 



A sample of milk from the same party taken three weeks later 

 contained 14.28 per cent, of solids and 4.40 per cent, of fat. 



Examination of Market Milk. ' 



Incidental to the proving of a method of determining fat in 

 milk, pai'tial analyses have been made of fifteen samples of milk 

 bought at groceries or meat markets in New Haven in December, 

 1883. The price paid in all cases was four cents a pint. The 

 results are as follow : 



No. Solids. Fat. 



48 9.25 2.81 



49 13.03 4.19 



50 10.32 2.95 



51 11.32 3.46 



52 13.03 3,79 



53 9.77 2.99 



54 11.41 3.71 



55 13.55 4.49 



56 11.06 3.00 



57 12.52 3.99 



58 12.04 3.94 



59 13.88 5.38 



60 12.61 4.33 



61 14.26 5.66 



62 12.77 4.15 



Three of these samples, Nos. 48, 50 and 53 have probably been 

 skimmed or watered, one other, No. 56, is of poor quality, the 

 rest are, no doubt, pure milk. Nos. 59 and 61 are unusually rich. 



These samples were not bought primarily with the object of 

 finding out the quality of the milk kept on hand at the places 



