410 APPENDIX. HORSFALL'S SYSTEM. 



and that his butter is also richer in proportion of oleine 

 to margarine than my own. 



Professor Thompson (" Elements of Agricultural Chem- 

 istry," 6th edition, p. 317) states that winter butter 

 consists more of solid, and summer more of liquid or 

 oleine fat. 



An analysis of butter made in Vosges gives : 



Summer. Winter. 



Solid or margarine fat, 40 65 



Liquid (or oleine) fat, 60 35 



100 100 



In Lehmann's "Physiological Chemistry n (Leipsic 

 edition, vol. ii., p. 329), an analysis of butter by Bromus 

 gives : 



Margarine, 68 



Oleine, 30 



Special butter-oil, 2 



100 



It will be observed that my butter may be classed as 

 summer butter, and that Mr. Alcock's is the richest in 

 the proportion of oleine. Both were produced in the 

 month of January. 



These results are important, and completely establish 

 the conclusion I had previously formed, that the quan- 

 tity and quality of butter depend essentially on the 

 food and treatment; and that by suitable means you 

 can produce as much and as rich butter in whiter as in 

 summer. 



