096 PROCEEDINGS OF SECTION G. 
butter. The above peculiarity will be considered further 
in this paper. 
EXPERIMENTS TO DETERMINE THE CAUSES OF VARIATION 
IN THE PERCENTAGES OF MOISTURE. 
For this purpose 21 boxes of butter were prepared, and 
throughout the process of manufacture, from the separation 
of the milk until the finished article was packed, great care 
and attention were devoted to obtain correct results. 
In taking the samples of butter for analysis, all necessary 
precautions were adopted, and the percentages of -water in 
each case represent an average of three determinations 
conducted by the writer. 
. Lest 1. 
In the first test six boxes were manufactured, the main 
object being to ascertain the effects of temperature and 
salting on the degree of moisture. 
The following table gives the course of preparation of the 
butter : — 
| _ Box Box Box Box Box Box 
| No. 1. No, 2. | No. 3. No. 4. | No. 5. | No.6. 
Tem; erature— 
Temperature of cream 
when churned ......... 54° F. | 58° F. | 56° F. | 56° F: | 56° F._| 56°F. 
Acidity of cream......... 5°8 5°8 5°9 5:9 5°9 5°9 
Minutes in churning ..., 24 20 22 23 23 23 
First washing, 5 galls.) Water | Water | Water | Water | Water | Water 
Second washing ......... | Brine | Brine | Water | Water | Brine | Brine 
Salting— 
Pounds of salt to 5 | 
galls. water ............ 1 1 —_ — 3 a\ sah 
Pounds of salt to 100 | 
IDR butter se eccesoneese 23 23 5 2k Nil Nil 
First working, minutes 13 13 13 Le Ls 13 
Second working, mins. 12 13 13 13 13 13 
Time between working, 
NOULS te -we cess. vascerns 17 17 17 yy Pied er) 17 
Weight of cream......... 40 40 40 40 | 40 40 
Water Analyses: 
The following are the percentages of water found in the 
six boxes : — 
No. 1, 11-1 per cent. Difference due to temperature 
No. 2, 12-5 per cent. of cream churned. 
No. 3, 10-5 per cent. 
No. 4, 12:7 per cent. 
No. 5, 13-4 per cent. 
No. 6, 14:6 per cent. 
Difference due to salting. 
