194 FARM ANIMALS 



sition of milk as based on more than two hundred 

 thousand samples is : water, eighty-seven and two- 

 tenths per cent. ; fat, three and nine-tenths per cent. ; 

 milk sugar, four and seventy-five hundredths per 

 cent. ; casein, three per cent. ; albumen, four-tenths 

 per cent. ; ash, seventy-five hundredths percent. The 

 total solids in milk ranges from eleven to fifteen per 

 cent, in different breeds and in individual cows. It 

 is apparent, therefore, that the recognized great food 

 value of milk rests on a substantial basis of chemi- 

 cal analysis* 



