1895.] 



PUBLIC DOCUMENT — No. 33. 



lUo 



Sjyaces to the Pound. 

 (a) Butter Maker's Report. 



These results make very clear that, other thiniis ])eing 

 equal, the numl)er of spaces required to make a pound of 

 butter of like valer content dej)ends eutircly u[)on the 

 amount of Ijutter lat in the cream ; and it is very strange 

 that farmers will be so l)]ind to their own interest as 

 to fail to recognize this fact. Cream will make butter hi 

 proportion to the amount of butter Jal it eonlains. 



Conclusions. 



The results o])tained fully confirm the investigations made 

 along this line elsewhere. 



They show conclusively that the space of cream is of very 

 variable composition, and is not a true measure of the value 

 of cream for butter purposes. The value of cream for butter, 

 other things being equal, depends entirely itpon the amount 

 of butter fat it contains. The number of spaces of cream 

 re(|uired to make a pound of butter depends also upon the 

 butter fat content of the cream. 



The Babcock test is perfectly reliable, and this sj^stem 

 can be ap])lied practically to determine the value of cream 

 raised by the deep-setting process. 



