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New York AGRICULTURAL EXPERIMENT STATION. 203: 
ce. Pounds of fat in cream. 
d. Pounds of fat in buttermilk. 
e. Pounds of fat in butter. 
f. Pounds of butter containing 85 per cent butter-fat. 
2. Yield of butter. 
a. Pounds of milk required to make one pound of butter. 
b. Milk yield for one day. ; 
ce. Pounds of butter from milk of one day. 
3. Fat recovered and lost. 
a. Per cent of fat recovered in cream. 
b. Per cent of fat lost in skim milk. 
ce. Per cent of fat lost in buttermilk. 
d. Per cent of fat recovered in butter. 
VY. MICROSCOPIC DATA. 
1. Fat globules. 
a. Relative number. 
b. Relative size. 
All the foregoing data have been recorded regularly except 
those pertaining to the physical properties of butter, to volatile 
fatty acids and iodine equivalent. These data will also be 
observed and studied as soon as the laboratory force is sufiiciently 
increased to allow time for the work. 
It is believed that such data, representing carefully conducted 
work, will prove exceedingly valuable in enabling conclusions 
regarding dairy problems to be drawn, which will be of general 
interest and value to dairy interests, in addition to the special 
objects of the investigation. 
V. EXPLANATION OF TABULATED DATA. 
The data connected with the butter record of each cow are 
arranged in four separate tables. While the general nature of 
each table can readily be seen at a glance} certain data may need 
explanation, in order that they may be clearly understood and 
their relations appreciated. 
In order to render comparisons easy according to period of 
lactation, the number of weeks each cow has been in milk is 
placed in a column at the left. The columns are also numbered 
in Roman numerals across the top from left to right, in order 
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