THE DAIRY. 545 



10 hours, contained 4*36 per cent, of fat. 



11 " " 431 " " 



1* " " 397 



13 " " 397 " " 



14 " " 3-5' " " 



" Taking into account the greater quantity of milk obtained in 

 " the morning, the absolute amount of fat yielded by the cow is 

 '' rather more at morning than at night. 



" Average Composition of the Products obtained from Milk in mak- 

 *''' ing Butter. — In making butter, lOO parts of milk yield, on the 

 *' average, in round numbers the following proportions of cream, 

 *' butter, etc., provided the cream rises in a cool apartment, so that 

 " no sensible evaporation of water takes place : — 



Buttermilk 60 



Butter 4'0 "» Calculated 



Water removed from butter by salting o-i J without salt. 



loi 



Cream 10 



Skimmed Milk 90 



" The average percentage composition of these products is 

 given in the subjoined table : — 



Fat 



Albuminoids* 



Milk sugar 



Ash 



Water 8750 



Total 100 



*' When is Milk or Cream ready for Churning F — It is well 

 " known that it is very difficult, if not impossible, to bring butter 

 " speedily from fresh milk, or from the thin cream that gathers 

 " upon milk kept cold for twenty-four hours. It has been supposed 



« Caseine and albumen. f Unsalted. 



I Brine that separates on working after salting; salt not included. 



