10 



we will let the solids and water remain unchanged, but will assume 

 that in some way we can increase the relative amount of fat in the 

 solids, at the same time the other constituent of the solids being re- 

 duced as in No. 3 : 



No. 1. 



No. 2. 



No. 3. 



The percentages composition of the " solids," or water free sub- 

 stance on these three milks, would be as follows : 



No. 1. 



No. 2. 



No. 3. 



100.00 



1(10.00 



100.00 



In the case of No. 1 it would require 24.2 pounds of milk to make 

 one pound of butter, while No. 2 and 3 would each make a pound 

 from 22.5 pounds of milk. It is, of course, possible to combine these 

 two waj - s and get the same result. In Nos. 1 and 2 it is seen that 

 the gain comes entirely by reducing the water, for the solids are 

 made up of just the same proportion of each constituent. In No. 3 

 the water is not changed, but the properties of I'at in the sol ids is 

 increased from twenty-nine to thirty-one per cent, while the caseine, 

 sugar and ash are reduced. These are assumed cases, but if we are 

 to increase the richness of milk in butter fat, it must be done in the 

 ways indicated. 



The following results are given, as they bear more or less directly 

 upon the subject under consideration : 



GREEN FOOD. 



It is generally believed that green, succulent food is favorable to a 

 large flow of milk, but the quality is supposed to be poor, or, stated 

 in a short way, watery food makes watery milk. Is this so? 



