700 



the butter. There was a loss of o.O immiikI uI Imttti tat in tlic biitfor- 

 milk and wasliin^^s. iMjual to (KOS jkt cent of the total <jnantily ot the 

 fat in the eii-ani. 



Butter analyses (pp. 12L', 123). — Analyses are griveii of eleven 

 samples of butter from i)rivate ilairiesand six saniples(»f creamery but- 

 ter which were exhibited at a meetinji t»f tin' Connecticut Dairymen's 

 As.sociation in .lanuary, ISDl, to;;;ether with the score of points for «'ach 

 butter. As a rule the creamejy butter scored more points than sample- 

 from private dairies. 



Tin- private dairy Itiittcrs wliich ri'ccivfd tlio luwrst jirailiiiji fur llavur. ;;raiii, ami 

 salt were ones wliiili liail tli<" very abiioriiiaily lii;ih jht ctiil of salt (J>.7S ami 

 7.8;^). ' • • Die creaiiuMy butter as a rule carrietl 3 i»fr cent mure of aittiai liiit- 

 tcr fat tliaii the private dairy butter. 



PkoTEIDS or albuminoids of the oat kernel, T. IJ. OSHOKNE, 

 I'll. I), (i>p. 124-I.J5). — In his ttrst paper on this .subject, ])ul>lished in 

 the Annual Report of the station tor 181)0 (see l^xperiment Station 

 Ke<'ord, vol. ill, i>. 11), the author d<'scribe(l a globulin obtaiiu'd iVom 

 the oat kernel by extracticui with a 10 i>er cent sodium chloride biiiic 

 heated to (iH^ C. This globuliji differed from that extracted by the 

 same brine at liO'^ C both in pn)perties and comi)osition, and crystals 

 were obtained in several instances when the warm saturated .solntion 

 of this body in dilute sodium chloride brine was cooled. Tins has been 

 further iuvestijjated and the results obtained form the main subject of 

 the second pa])er. The preitarn, .km is <b>seribed of a ^^lobnlin from the 

 .so-called allmminate contained in cold brine extiact aft»'r f reatment with 

 anuiKiniinii >n1|ili:ite. and w liicli was in.soluble in 10 ])er cent salt solution 

 but solnlde in a 1 per cent sodium carb(Hiate solntion. The jilobulin w as 

 pre))ared from the albiiminate( 1 ) liy precipitaf in;; the solution of tlie allni- 

 minate in a 1 per ct'ut sodium carbonate solntion with carbiui dioxide, 

 dis.soh in;: the precipitate in brine, dialy/.ing tor t days, lilterinu-oH" the 

 jirecipitated jn-oteid. and washin;; with alcohol, etln'r, and ab.solute 

 alc(»hol: and ('_') by pij-cipitatin;; the solution of the albnminate in '2 

 ])er cent sodium carbonate solution with carbon dioxide, w ashini; tlior- 

 ou;.!:hly with water, dissolvinu' in Inine. reiirccipitatini:' by dilution with 

 a lar;;e amount of water, ami washini; the final snow-white precipitate 

 with alcohol and ether. The pidtei<ls oldained by both processes 

 l»elia\cd exactly Hke the nlobnliii obtained by extra^'tlufj }jround oats 

 with h(»t biine. except with re.uard to solnliility in hot and <'old 

 water. Analysis imlicated the two bodies to be identi<'al in «'omposif ion. 

 Crystals of the ;rlobulin pn-pared from the so called albuminate were 

 obtained from a saturated aolnti(Ui of the ;,dobulin in I per cent sodium 

 chloriile solution, whi«h in some ca.ses were octahedral ami in otln-rs 

 rhombohedral. A ulobniin was also obfaim-d by dir<'ct t-xti-arfiou of 

 ground (Kits w ith 1 jx'r cent sodium carbonate .solution, the extract beini;- 

 successively treated with carlton dioxide .saturated with anunoninm 

 sulphate, re|»i-ecipitate<l. filtered, and washeil with a saturated anuinuiinni 

 sulphate solution, thoroughly extracted w ith .salt solution, dialy/A-d, and 



