PERCENTAGES OF WATER IN BUTTER. 601 
Boxes 13 and 14—No brine; washed twice; dry salt, 34 
per cent. 
Equal quantities of water were used for washing the 
butter. The butter was given thirteen minutes to drain 
in the four lots, and the time of working was two minutes 
for the first and two minutes for the second, while the speed 
of the roller was kept at the same throughout. Fourteen 
hours between working was allowed. 
The temperature of the cream was 50° F.; acidity, 5:8. 
Temperature of washing water was similar, and the time of 
churning varied very little. The same percentage of fat 
(0-1) was found in the buttermilk from each churning. 
Percentages of Water: 
Prom Li 22; box 12: 02-2 whox 13.12 “bs box t4 12°32, 
According to the above analyses there is practically no 
difference obtained by churning into grains of small and 
large size, and the slight difference in salting has been 
insufficient to cause a rise or fall in moisture. 
Dramage in Churn.—tIn the second four boxes the chief 
features in manufacture. were as follows :— 
Box 15. Box 16, Box 17. Box 18 
Rize pf oranges. +5: pin heads pin heads peas peas 
Time of draining, in 
AUMMEMIGES 22 fees os os 20 20 4 4 
All other conditions were exactly the same. 
Percentages of Water: 
Mew bon leie<S = Nar t6 eA Not Ie) 14 > beso 18) tA, 
Nos. 15 and 16 favour a distinctly drier butter than 17 
and 18, and this undoubtedly arises from the longer period 
given to the drainage of the water from the butter grains. 
Where four minutes has been allowed the percentages of 
water have risen much above the average. 
Before concluding, allow we to refer to an important 
factor in the solidity and dryness of butter. I allude to the 
feeding of milking-stock. In exhaustive trials which I 
conducted on the feeding of cows with different rations, it 
was determined by analyses of the butter produced, that the 
quality of the rations fed to the cows, and the season of the 
year, exerted an influence on the solidity of the fats and 
water-carrying properties of the butter. 
