190U.] PUBLIC DOCUMENT — No. 31. 99 



noimced. The butter from Herd I. was quite hard and firm at 

 70° F., and maintained its form fairly well at 80° to 85°, 

 while that from Herd 11. was noticeably soft at 70° and col- 

 lapsed into a slushy mass at the higher temperature. The 

 writer did not attempt to pronounce on the flavor. 



Penetration Tests. — In order to still further establish the 

 effect of the two rations on the body of the butter, penetration 

 tests were made by Mr. Smith. By degrees of penetration is 

 meant the number of millimeters a small glass plunger, weigh- 

 ing 10 grams when loaded with mercury, will penetrate the 

 butter when dropped from a height of about 1 meter. The 

 prints were removed from the refrigerator and allowed to 

 stand for some time (over night) at ordinary room temperature. 

 In the morning they were generally within a few degrees of 

 the temperature of the surrounding atmosphere. Each print 

 was tested in a number of places. The detailed results follow, 

 and likewise a summary of the average results : — 



