670 



EXPERIMENT STATION RECORD. 



method,' aninioiiiji is added, and tlien alcohol, etber, and benzin; the 

 lower layei' forming under the clear ethereal solution contains all bac- 

 teria found in the milk. The layer is transferred to a conical, heavy 

 glass tube, 10 cm. long, holding about 10 cc^ and is placed in a metal 

 cover fitting into the holes of the lactocrite disks and whirled. The 

 residue forming at the sharp point of the tube is examined under the 

 microscope for tubercle bacilli. — F. M'. woll. 



Water content of Schleswig-Holstein butter, O. Henziiold 

 (Milch Ztg., 23 (1894), No. 43, 2)p. 081, 6.s'.J).— The study of the water 

 content of butter in Schleswig-Holstein, which was made by the experi- 

 ment station at Kiel at the request of the Prussian Minister of Agricul- 

 ture (E. S. 11., 5, J). 052), included samples from private dairies and 

 cooperative creameries in different parts of the province and from the 

 station creamery, made in nearly every month of the year. In all, 101 

 samples were examined.'-* The 23 samples of dairy butter contained 

 from 7.82 to 19.26 per cent of water, and averaged 12,77; and the 26 

 samples of creamery butter contained from 11.07 to 17.57, and averaged 

 13.00 per cent. 



In order to observe the variations under normal conditions, 37 samplewS 

 of butter were made by students in the Kiel dairy school, the water 

 content being noted of the butter as taken from the churn, when worked 

 once, and when salted and worked twice. This ranged for the finished 

 butter from 5.00 to 10.81, and averaged 11.70 per cent. The butter 

 was all made by approved methods, so that the difference in water 

 content is believed to be due to the difference in makers, especially in 

 working. In spring and summer the cream was churned at 10 to 12° 

 C. (50 to 53.00 F.)^ and in fall and winter at 13 to 10° C. (55.4 to 

 G0.8O ¥.). 



In 15 other trials the effect on the water content of churning at too 

 high a temperature or of overehurning was studied. The results follow : 



Water content of huttcr churned and treated differentli/. 



iLaudw. Vers. Stat., 40, pp. 1-27. 



^Tlie water was determined l)y heatiut!,- 10 to 12 ((in. of butter in a porcelain dish 

 with 20 gin. of broken pumice stone, aa described by the author in Milch Ztg., 20 

 (1891), p. 71. 



