DAIRYING. 337 



Over two thirds of the saiu])]es of butteriiiilk liad 0.2 per cent of fat 

 or less, aud over one half of the samples of skim milk had 0,1 per cent 

 or less. The cream tested ranged from 10.0 to 42 per cent of fat, the 

 majority of the samples having between IT) and 20 per cent. 



"With tlje iiRTeasing deuiaud for cream by the city trade, it is apparent from the 

 above rauge that the door is open for iiinch dishonesty. A legal standard — as iu the 

 case of milk — may bi'come necessary. But much better would be the introduction 

 of the system of selling on (|uality, the producer or dealer guaranteeing on the label 

 of the bottle or can a certain per cent of richness." 



Analyses of butter {Kentuclnj Sta. Bpt. 1891, pp. 9, 10). — In con- 

 nection with a test of a Jersey cow, the milk of each day was creamed 

 and churned and analyses made of the butter. As care was taken to 

 have the treatment iu all respects as nearly uniform as jjossible, the 

 analyses show how wide the variation may be, even with the greatest 

 care of manipulation. The percentage of water in the butter ranged 

 from 12.24 to 20.04, the fat ranged from 71.5 to 82.02, and the salt aud 

 curd from 3.84 to 8.22. 



Butter analyses {Keutuely St a. Ept. 1S92, pp. f), 10). — Analyses of 

 samples of butter made from the milk of 2 Jerseys at the station farm 

 show the following variations: In 9 sam})les from 1 cow the water 

 ranged from 12.7 to 17.09, the fat from 73.77 to 80.98, aud the salt and 

 curd from 5.55 to 10.07 per cent; iu 9 samples from another cow the 

 water ranged from 13.00 to 18.40, the fat from 73.0 to 82.14, and the 

 salt and curd from 4.74 to 11.95 per cent. 



"The manipulation was as uniform as possible, aud the results show the difficulty 

 of obtaining jierfect uniformity in the product under, ordinary conditions, as well 

 as the difficulty of correctly sam])liug a small amount of butter." 



Butter exhibition in Massachusetts {Agriculture of Massaehusetts, 

 189o, pp. 245, 240.) — A butter exhibition was held by the Dairy Bureau 

 in connection with the winter meeting of the State Board of Agricul- 

 ture at Great Barriiigtoii. Of the 07 samples entered, 49 were from 

 private dairies, 12 from creameries, 2 were unsalted, and 4 were 

 granular samples. The record of the judges is given. 



"After the exhibition most of the samples were analyzed. 'J'he water content 

 ranged from 7.20 to 15.80 per cent. 



I'er cent, 

 fi samples had Ijelow 9 



8 samples had between 9 and 10 



17 samples had between 10 and 11 



11:5 samples had between 11 and 12 



8 samples had 12 or over. 



"The amount of salt ranged from 1.10 to 6.95 per cent. 



"The amount of casein ranged from 0.49 to 8.24. The sample having the extraor- 

 dinary amount of 8.24 per cent of casein was terribly rancid. Thirty-six of the 52 

 samples had less than 1 per cent of casein. 



"The amount of butter fat in the 52 samples analyzed ranged from 79 to 88.90 

 per cent. 



