286 



EXPERIMENT STATION RECORD. 



French and Danish butter were analyzed. The average results are 

 shown in the following table: 



Composition of butters. 



California butter: 



Bay region (average of 6 samples) 



Humboldt County (average of 6 samples) 

 Foreign butter: 



Danish 



French 



Water. 



Fat. 



Per cent. Per cent. 

 10. 55 85. 05 



11.42 84.15 



6.95 

 10.55 



90.35 

 82.95 



Curd. 



Per cent. 

 1.44 

 1.06 



1.08 

 1.10 



Ash. 



Per cent. 

 •1. 9il 

 3.37 



2.52 

 5.40 



" We can safely say that as regards chemical composition the Cali- 

 fornia butters are the equal in all respects of the Eastern product. . . . 



"The sample of Danish batter analyzed could not have been a repre- 

 sentative one, owing to the abnormally low percentage of water and 

 high percentage of fat shown in the analysis." 



The American and English methods of scoring butter are discussed. 



Test of milk for tubercle bacilli, Storcii {Milch Ztg., 27 {J 80S), 

 No. 30, p. 472). — To a spoonful of milk in a test tube a few drops of 

 hydrogen peroxid are added and then a few drops of paraffinglendiam- 

 ing (C 6 H 4 (NH 2 ) 2 ). If the milk is free from tubercle bacilli there is no 

 change in color, but if bacilli are present the milk is said to change 

 immediately to a grayish green eolor on shaking. 



Experiments in butter making, H. H. Dean (Ontario Agr. Col. and 

 Fxpt. Farm Rpt. 18!J7,pp. j!J-(js). — Feeding silage to cotes (pp. 59-62). — 

 In this experiment, lasting from May to 26, the cows were divided 

 into two lots of 10 each, one lot receiving 50 or 60 lbs. of silage per day 

 with some uncut hay, and the other lot receiving 35 lbs. of silage with 

 10 or 12 lbs. of cut-clover hay and about £ bu. of mangel-wurzels. In 

 addition both lots received 8 lbs. of mixed grain, consisting of equal 

 parts of bran, peas, oats, and linseed meal. In all 13 different churn- 

 ings were made. The cream from the silage lot was churned at a tem- 

 perature ranging from 55 to 61° and averaging 57°, and that from the 

 mixed feed lot from 54 to 61° and averaging 57°. The former churned 

 on an average in 33£ minutes, while the latter required 42 minutes. 

 The butter was scored when about a month old, and again when over 2 

 months old, with the following results : 



Scoring of butter made on silage and on mixed feed. 



Silage butter. 



Flavor. 

 (Max. 45.) 



First scoring 

 Last scoring. 

 Average 



39.0 

 35.6 

 37.7 



Grain. 

 (Max. 25.) 



23.4 

 23.0 

 23.2 



Total 



score. 



(Max. 100.) 



91.3 

 87.0 

 89.7 



Mixed-feed butter. 



Flavor. Grain. 

 (Max. 45.) (Max. 25.) 



39.8 

 36.8 

 38.6 



23.4 

 23.0 

 23.2 



Total 



score. 



(Max. 100.) 



92.0 



88.2 

 90.4 



