602 PROCEEDINGS OF SECTION G. 
The following gives the analysis conducted by Mr. G. A. 
Goyder, F.C.S., School of Mines, Adelaide, of ten ‘samples 
of butter made from the test-cows in March last year, when 
the animals were solely dependent on dry rations and. 
withered herbage. 
Water. Fat. 
: Per cent. Per cent. 
INGiE NAS Sac Bae: 10-54 86°12 
NOMS 2 Pr aeereaaee sees 10.237 85-69 
ING Pie igsne ee a ae 6-68 90-59 
ING Ae ses Toes E08 90-49 
PN MS a sci d ements Toms 89-27 
IND Ar pe soeetc ks omen iar (C@sis) 89-68 
INO Seen chee eee arte cas 7°26 89°11 
NCR dtc ae Nee anh ee pa 8-36 87-68 
ING aee inc cee cece ee ae 9-40 88°07 
IN Ost O)s Bec ne eco eie 9-05 88°07 
What Influences the Water Percentages m Butter. 
. Feed and season of year. 
. Temperature of cream. 
. Drainage of butter grains in churn. 
Ripeness and age of cream. 
. Temperature of washing water. 
Temperature of churning-room. 
. Strength of brine used. 
. Quantity of dry salt added to butter. 
Speed of roller and time in working. 
Kind of roller used and worker. 
. Quality of salt. 
HOODNATRWNHe 
—a 
