24(3 



BOARD OF AGRICULTURE. [Pub. Doc. 



On the point of flavor (45 1 



40 was scored by 

 39 was scored by 

 38 was scored by 

 37 was scored by 

 3G was scored by 

 35 was scored by 

 34 was scored by 

 33 was scored by 

 32 was scored by 

 31 was scored by 

 30 and below was scored by 



eing perfect) : — 



4 



9 



63 



Twenty-five were perfect as to " grain," and thirty-eight 

 were cut from one-half to five points. 



Nineteen were perfect in color, and forty-four were cut 

 from one-half to five points. 



Only thirteen were imperfect in salt. 



Thirty-two were perfect as to package. 



After the exhibition, most of the samples were analyzed. 

 The water content ranged from 7.20 to 15.80 per cent. 

 6 samples had below 9 per cent of moisture. 



8 samples had between 

 17 samples had between 

 13 samples had between 



8 samples had . 



9 and 10 per cent of moisture. 



10 and 11 per cent of moisture. 



11 and 12 per cent of moisture. 

 12 per cent or over of moisture. 



The amount of salt ranged from 1.40 to 6.95 per cent. 



The amount of casein ranged from .49 to 8.24. The 

 sample having the extraordinary amount of 8.24 per cent of 

 casein was terribly rancid. Thirty-six of the fifty-two 

 samples had less than 1 per cent of casein. 



The amount of butter fat in the samples analyzed ranged 

 from 79 per cent to 88.90. 

 3 samples had from 79 to 80 per cent. 



2 samples had from 

 1 sample had 



6 samples had from 

 5 samples had from 

 G samples had from 

 10 samples had from 

 8 samples had from 

 8 samples had from 



3 samples had 



80 to 81 per cent. 

 81.40 per cent. 



82 to 83 per cent. 



83 to 84 per cent. 



84 to 85 per cent. 



85 to 86 jjer cent. 



86 to 87 per cent. 



87 to 88 per cent. 

 88 per cent and above. 



52 



