190a.] PUBLIC DOCUMENT — No. B8. 59 



The first three columns show the total milk produced in 

 seven days, the average per cent, of fat it contained, and the 

 pounds ol' butter fat actuall}^ produced by each animal. 



The fourth column indicates the equivalent of this butter 

 fat in 85 per cent, butter, and the fifth column shows the 

 amount of butter actually churned. There are no wide va- 

 riations between estimated and actual butter, ^ which means 

 that the butter was of normal composition. 



The sixth column, entitled "Fat lost," etc., means the 

 entire amount of fat contained in the skim milk and butter- 

 milk, and in the milk used in Babcocking. The average per 

 cent, of fat in the skim milk was .031 per cent., and in the 

 buttermilk (excepting Oonan Seventh), .061 percent. In 

 only two cases did the buttermilk show .15 or more per 

 cent, of fat. 



The seventh column shows the fat available for butter, 

 and is obtained by deducting the fat lost in the manufac- 

 turing process from the entire quantity of fat produced. 



The eighth column contains the quantity of f^t actually 

 recovered in the butter, as ascertained by chemical analysis. 

 Theoretically, the seventh and eighth columns should agi'ee. 

 In five out of the ten results this is practically the case ; the 

 other five show discrepancies, which must be charged to 

 errors in manipulation. The differences in case of Hood 

 Farm Belle and Oonan Seventh are excessive. Of the 

 133.38 pounds of fat produced by the ten animals, 128.59 

 pounds, or 96.41 per cent., were recovered in the butter, 

 showing a loss of 3.59 per cent., in the entire manufacturing 

 process. 



The butter was made by the regular Hood farm butter 

 maker. Samples of each lot were taken at once by the 

 tester, and sent to the Experiment Station for analysis. In 

 six cases two lots of butter were made from the cream pro- 

 duced in seven days, and in four cases the entire cream 

 produced during the period was churned at one time. The 

 following table gives the analysis of the butter made from 

 the fat produced by each animal : — 



' There is one exception in case of Oonan Seventh, due to the loss of consid- 

 erable fat in the buttermilk. 



