The butter exhibited show a large per cent, of salt, but this 

 is demanded by the customers as a general thing. The casein 

 is low but there is possibility of improvement here, we should 

 try to produce butter in our creameries with not over .5 of one 

 per cent, of casein, the per cent, of water too should be reduced, 

 and the fat correspondingly increased. 



If I were to give a standard for creameries or private dairy- 

 men to work toward. It would be as follows : Water 10, per cent ; 

 Fat 86 per cent; Casein 0.5 ; Salt 3.5 ; fancy butter as a rule 

 runs high in the per cent, of fat, high in volatile acids, low in 

 water and casein. 



In conclusion I would especially call the attention of the 

 dairy farmer to the importance of these and similar tests as a 

 means of improving the methods of manufacture, and the quali- 

 ty of the product. Dairying is fast becoming the mainstay of 

 New Hampshire agriculture, and there is need of following 

 every improvement, and to my mind there is no way in which 

 the Experiment Station can render greater aid than by con- 

 ducting careful tests, and reporting results. 



G. H . W H IT C H ER, Director. 

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