60 



HATCH EXPERIMENT STATION. [Jan. 



Analyses of Butter 



The extremes in the percentage of butter fat were 78.98 

 and 86.37 per cent., and in the percentage of water, salt 

 and curd, 13.63 and 21.02. The average composition of 

 the 16 samples was: water, 14.03 per cent.; fat, 82.88; 

 salt, 2.45; and curd, .74. 



The Babcock machine in the hands of the tester has 

 shown how much butter fat the cow has actually produced, 

 and how much has been lost in the process of manufacturing 

 the same into butter. The chemist has demonstrated the 

 amount of butter fat actually recovered in the form of but- 

 ter, and his results in eight out of the ten cows closely agree 

 with those obtained by the Babcock machine (total butter fat 

 produced minus fat lost) . The chemist further gives evi- 

 dence that the butter produced, while it varied somewhat in 

 composition, was of normal character. 



It is clear from the above data that the amount of butter 

 fat produced by the cow furnishes, to say the least, accurate 

 and consequently satisfactory evidence of her butter-produc- 

 ing capacity. 



The results, taken as a whole, reflect much credit upon 

 the work done by the testers and butter maker. ^ 



^ These confirmed tests were made by Messrs. F. R. Church, "W. A. Conant, 

 E. S. Fulton and B. Tupper. In each case the work was very carefully done. 



