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206 REPORT OF THE CHEMIST OF THE 
Since the butters are all reduced to one standard content o 
butter-fat, the numbers in Table IV, column VI, expressing the 
ratio of fat in milk to butter, are proportional to the numbers 
contained in column V, expressing the “‘ churnability” or per cent 
of fat recovered in butter. 
*In general, the data of Table IV may be said to express sia 
efficiency of each cow’s milk as regards creaming and butter-— 
making, independent of the absolute amount of fat recovered. 
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VL Data Ustrut ror Making CoMPARISONS. 
In the tables presented below, certain data have been recorded _ 
and arranged with a special view to enabling one to make fair ~ 
comparisons of the butter production of one cow with others. 
As in the case of the milk production, the members of the Station 
withhold comparisons and conclusions until one full period of 
lactation has been completed. But if any one wishes to make 
such comparisons from the data at hand, it may not be outof — 
place to suggest the lines of comparison, in order that the data — 
may not be interpreted to indicate what they do not and were not 
intended to mean. 
For general purposes of comparison of the butter production of 
one cow with that of others, Tables I and II will not be found 
serviceable. Column XIII, in Table I, is particularly to be 
avoided in making such comparisons, since the amounts of butter 
recorded there contain varying amounts of butter-fat, as has © 
already been pointed out. 
The most useful data for making comparisons of record will be © 
found in Table III, column VI, stating pounds of fat in butter — 
from 100 pounds of milk; column VII, giving pounds of butter — 
containing 85 per cent butter-fat, from 10U0 pounds, of milk ; | 
column VIII, containing the number of pounds of milk required — 
to make one pound of butter; column XI, stating the number of © 
pounds of butter produced from the milk yield of one day. 
For general comparison, where the efficiency of each cow in 
regard to creaming and butter-yield is desired, rather than the 
absolute amount of butter made, Table IV will be found useful. 
In every case, in making comparisons between different cows, 
the same week of lactation should be used; this is found in the — 
first column at the left. 
