DAIRY FARMING DAIRYING. 



181 



Changes in the constants of butter fat as a result of feeding, 



A. KuFFiN {Ann. t'li'nn. Arialyt. et Appl., 4- {1899)^ pp. 383-385,' ahs. 

 in Chem. Centbl.., 1900, /, Ho. 1, ^y. 69). — The author discusses the 

 inve.stigation of Baumert and Falke (E. S. R., 10, p. 685), in which he 

 finds numerous analytical anomalies. He reports the following results 

 from feeding- experiments with dili'erent kinds of oil cakes: 



Physical constants of hiMcr on different feeding stuffs. 



Index of 

 j refrac- 

 tion. 



Saponifica- 

 tion num- 

 ber. 



Volatile 

 fatty 

 acids. 



Normal ration, hay, and alfalfa 



Cotton-seed cake ." 



Cotton-seed cake and normal ration 



Peanut cake 



Peanut cake and normal ration 



Cocoanut cake 



30 -33 

 28.&-30 

 29. 5-30 

 30 -31 

 28 -30 

 32 -33 



224 -232 

 222 -228 

 221 -229 



225 -228 

 221. 9-229 

 231 -240 



27.6-34.9 

 26. 4-29 

 28. 4-30 

 26. 9-29 

 28 -32 

 25. .5-31 



The author remarks that in practice the effects of the different feed- 

 ing stuffs used largely neutralize each other, so that butter made from 

 feeds which produce an abnormal product is rarely found on the 

 market. 



Butters from various countries compared, C. Estcourt {Analyst., 

 25 {1900), May, p)P- 113-116).— The. author has examined within the 

 past year 250 samples of butter from different countries which were 

 received direct from the importers. The water content was found as 

 follows: 



Water content of butter from different countries. 



Only 9 of the Danish samples and 3 of the Finnish samples con- 

 tained more than 15 per cent of water. Nearly all of the samples 

 were examined for preservatives. None of the German or Swedish 

 samples contained preservatives, and only one sample from Canada, 

 one from Finland, and 3 from Denmark. The preservative in these 

 cases was boric acid, which did not exceed 9 gr. per pound. All of 

 the 37 samples of Irish butter examined contained boric acid in quan- 

 tities varying from 5 to 46 gr. to the pound. 



The volatile acids were determined by the Reichert process. Onl}^ 

 8 of the Finnish butters gave a Reichert figure of 16 or over, and 21 

 samples showed less than 13, 2 o.f these being 11.9. Onl}^ 1 of the 

 Irish and Canadian butters were below 13. Of the Danish samples, 



