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D4" REPORT OF THE CHEMIST OF THE 
that the same data in the corresponding tabls of different cows 
may be more readily found and compared. eae 
Table I embraces the most important data connected with the 
processes of creaming and churning. In column XIII the 
“Butter, unsalted and unworked,” is the butter as it comes from — 
the dairy to the laboratory for analysis, prepared as already — 
described. The other datain Table I require no further explana- — 
tion than that which has been given already under “ Description a 
of Methods, ete.” iN 
Table II contains a statement of me chemical composition of — 
the “ Butter unsalted and unworked,” giving the percentages of — 
the three chief constituents, “ Fat,” “ Solids not fat,” and ‘‘Water.” 
The “Solids not fat” consist almost entirely of caseine as a result 
of the method of washing the butter and not salting it. During 
a part of the month of October, when the butters were washed 
only with brine, the “ Solids not fat” contained considerable salt 
in addition to the caseine. 
Table III follows the course of the fat in the milk through the 
operation of creaming and churning to the butter, stating the 
number of pounds of fat in 100 pounds of milk, the number of 
pounds of this fat recovered in the cream, lost in the skim milk 
and in the buttermilk, the number of pounds of fat recovered in 
the butter, and the number of “pounds of butter containing 85 85 
per cent butter-fat;” also, under “ Yield of butter,” the number 
of pounds of milk and cream required to make one pound of | 
butter, and the number of pounds of butter produced by the — 
milk of one day. 
The only point that needs attention is regarding the meaning of 
the data in column VII, “ Pounds of butter containing 85 per cent 
butter-fat.” The butters, as they come from the dairy, contain 
amounts of butter-fat and water which are very variable. By 
examining the data in Table II, in case of each cow, it will readily 
be seen to what extent different butters, treated practically in the 
same manner, may différ in regard to the amount of water and 
butter-fat contained in them. For example, taking the extreme 
cases, the lowest amount of water contained in any of these — 
butters is 14.05 per cent., the highest being 48.97 per cent. These — f 
same butters contained butter-fat to the extent, respectively, of — 
85.21 per cent. and 50.73 per cent. To compare with one another — 
butters differing so widely would clearly be extremely inaccurate — 
ciel. ial 
