Rejport of the Chemist for Agriculture. 



833 



with regard to the determination of the moisture percentages, and the 

 composition generally of all fruits likely to be exported in the pulped 

 condition, will be resumed during the coming season. 



Butters for Export. 



Seventy-one samples of export butter, representing as many 

 different factories, were sent in for analysis by Mr. Orowe. Forty 

 eight of these samples were submitted to a detailed analysis with the 

 view of determining general characteristics. The long time inter- 

 vening between the date of a Victorian butter leaving the factory and 

 being placed on the London market, suggests the necessity for other 

 considerations than those obtaining, where the product is offered for 

 consumption a few days, or a little more than a week after leaving 

 the hands of the producer. A low percentage of curd is a point 

 which perhaps, deserves special consideration in the case of Australian 

 butters. In the following table, the moisture and boric acid content 

 of 71 samples are given. In 48 samples of this number, the fat and 

 curd in addition to this have been given. The soluble contents of 

 the residue remaining after the extraction of fat, together with the 

 insoluble ash, were also determined in 48 samples, and gave an 

 average percentage of 1'88 and '04 respectively. The results of 

 the analysis of the product of the various factories placed in 

 Mr. Crowe's hands the means of advising as to the faults observed, 

 and suggesting necessary alterations to raise the standard of quality. 

 BUTTERS FOR EXPORT. 



