98 EXPERIMENT STATION. [Jan. 



bulk of the moisture was expelled, then dried at 100° C. for 

 two to three hours. The residue was transferred to an S. & S. 

 capsule and extracted with anhydrous ether in a continuous 

 extractor and the fat weighed. The sand containing the salt 

 was agitated with a definite quantity of water and the chlorine 

 titrated in an aliquot with standard silver nitrate. Curd, in- 

 cluding natural ash, was calculated by difference. 



The butter was sampled immediately after it was worked and 

 ready for packing. In the first two periods the analyses from 

 each of the two herds were much the same, with only such 

 minor variations as one would naturally expect. In the third 

 period the butter from Herd II. contained noticeably more 

 water than that from Herd I. This is explained on the ground 

 that it was more difficult to work than that from Herd I., being 

 of a soft, salvy nature. The butter maker found that by work- 

 ing it more this condition would become too pronounced. 



Flavor and Body of the Butter. — The writer^ made frequent 

 observations upon pound prints made from each of the two 

 herds. The butter was allowed to stand until it had reached 

 a uniform temperature of 70° F., and then it was tested by 

 pressing it with the finger, and by pushing a glass rod into it 

 and noting the resistance. The butter was then gradually 

 heated to 80° or thereabouts and further observations noted. 



In the first period the several lots produced by both herds 

 were fairly firm at 70° F., but at 80° a soft condition was noted, 

 although the prints held their form fairly well. It was re- 

 peatedly noticed that the butter produced by Herd II. appeared 

 to be slightly softer than that yielded by Herd I., and this 

 result must be regarded as characteristic of the herd. 



In the second or soy bean meal period the samples from both 

 herds were quite firm at 62°, but even at that comparatively 

 low temperature the butter produced by Herd II. appeared to 

 be of a softer and more yielding character when pressed with 

 the finger. At 70° this difference was still more marked, and 

 at 80° the prints from Herd II. frequently went into a shape- 

 less, slushy condition. 



In the third period the above conditions were still more pro- 



1 J. B. Lindscy. 



