7G5 



21 of tho staiidiiid ; but it also appears that while they have had 1.2 pounds mor« 

 caihohydrsites ^starch, sugar, fiber, etc.) ami 0.2 pound more fat than the standard 

 rt'(niiri's, tlicif h,isb(>cn 0.5 pound less per day of the albnminoi<is, or "flesh formers" — 

 only four til'llis uC the (jiiantity recpiired by the standard. 



Of course the feediuji; standard is a j;eueral statement, re])resents an average, and 

 is not to be too literally taken. It is only a general guide, but the above com])ari8on 

 suggests the iuipiiry whether the ration led was not seriously Uclicieut in albumi- 

 noids and wasteful of the earbohydrates. 



The IUbcock method of determining fat in mllk (pp. 

 107-111), — This article is lepiiiited Irum Biilletiu No. 100 of the station 

 (see 10.\])erinieiit Station IJeeord, vol. ii, p. 030). 



Miscellaneous notes on milk (pp. 112-114). — These notes include 

 analyses of the milk bronj^lit by different patrons of creameries, analyses 

 of the mixed milk of a herd, analyses of milk sliowinj^' the effect of 

 sickness on the yield and composition, determinations of the fat in 

 the first of the milking- and in the strijtpin.u's, and comi)arative determi- 

 nations of the solids in milk by drying- the milk alone and on sand. 

 "In thirteen tests the extreme difference between the results by the 

 two methods was 0.17 per cent and the average difference 0.08 per cent, 

 and in eleven out of thirteen cases the sand method gave a lower result." 



Determination of the fat in cream by the Babcock method 

 (pp. 115-120). — This is mainly a rejnint from Bulletin No. 108 of the 

 station (see Experiment Station Record, vol. iii, p. 144), but contains 

 in addition the results of six comparative tests, using the pii)ette 

 described by Winton in this article, and the test bottle and pipette 

 described by J. M. Bartlett in Bulletin No. 3 (second seiies) of the 

 Maine Station (see Experiment Station Record, vol. iii, ]). 397). 



On variation in the composition of crea3i raised by deep 

 setting at low temperatures (p. 120). — These observations were 

 made on cream collected from creamery patrons who set their milk in 

 deep submerged cans for from 12 to 24 hours before it was collected by 

 the cream gatherer. 



Thirty-seven tests, made at two creameries, gave an average of 27.55 per cent of 

 solids. The highest i)or cent found was HI. 18, the lowest 25.18. 



One hundred and sixty-tive tests made at three creameries in dift'erent parts of the 

 State gave for the average 19.85 per cent of I'at, The highest per cent found was 

 24.9, the lowest 18.8 per cent. 



The widest variations in the per cent of fat in the cream furnished by individual 

 ])atrous of one creamery on the same day Averc 13.8-21 per cent and in another case 

 18.3-24.9 per cent. The smallest daily variations at any one creamery were 19-21.9 

 per cent. 



The composition of cream and buttermilk, and the loss 

 OF butter fat in churning (pp. 120, 121). — An account of a single 

 test made at a creamery. Analyses are given of the cream and prod- 

 ucts of churning, and a statement of the total number of pounds of 

 ash, fat, albuminoids, sugar, and water in the same; 87.89 jwunds of 

 fat Avere put into the churn and 80.59 pounds of butter fat recovered, in 



