6a 

 lbs. 



44 

 6 



5 

 3 

 I 



8 



N 



>i 



O 



Wti I-* rf^ CO I* 1-^ *». CC to H- WMF 



Lot. 



Period. 



tf'-uifc*' i-s'-iat* t* to OS ci 



05 Iros 



» 



» F 



•• •• •• ' •• 



to LO to C» 3; St 35 'ji OS to Iw to 



Ration. 



Nutritive 

 Ratio. 



O' -a 01 i;;^ 3. as oi 

 *>. , -a Qo )*>. 7 -J 



>;i. m t» 05 

 00 CO 00 o 

 I I 



en c 



00 QC 



to , Oi 



*^-JCO 



»'coi-'i-' 



©O«"G0 



OS to >-' tn Oi '"' t-" 



CO o -1 in to 4^ 3; 



Churning 

 temperature. 

 De2. F, 



Time churn- 

 ing. 



Min. 



5?w 



© m; 



I-- CsCO 

 Oi 1—0 



o St Oi 



ooSi o 



c« -.ossio 



en OC 



rfi- CO o 00 



 • . 



Fat in butter- 

 milk. 



Per cent. 



Hardness of 

 butter, mm. of 

 penetration 





•^I 05 ^ to 

 *kJc-<«35 



l4i- 01 ;o 4^ 



CO -J I-' c: 



— Cit-a 



Meltinfj point 

 of butter. 

 Deg. C. 



CO 



^os 



-a 



co_ 



OOfDco 



^X©hU 



St 



to to CO to co5f w 



-J CZ) to » to 5* 3i 



GO Cn 00 ?C to *^ to 



Volatile Acids 

 equal to — c.c. 

 decinormal 

 Ba(OH)2 



o;©oj 



.  v^ ,__, \j^ 



rfi. CO CO CO 

 Hi 00 to t-O 



rfi. CC Ci'^D'^CO *. 00 -J 4x 



Iodine absorp- 

 tion number. 



CO<X>«s OStoL-Sco -JCoOJtO 



«e,^ Water in but 

 ter. 



Per cent. 





r 



In both lots /my apparently produced a harder butter than 

 did ensilage. While as regards churnability Lot G favors hay 



Lot X, periods 3 and 4, is a change from 

 6 



'and Lot X ensilage. 



