48 MILK-ANALYSIS. 



In Column 1 is given the designation of the sample, viz., 

 the name of the Union which furnished it, and the number 

 of the sample. 



In Column 2 is given the number of grms. of " solids not 

 fat" contained by 100 grms. of the sample. 



In Column 3, the fat. 



In Column 4, the number of grms. of genuine milk 

 which was employed in making the 100 grms. of sample 

 (calculated). 



In Column 5, the number of grms. of fat removed by 

 skimming from 100 grms. of sample (calculated). 



In Column 6, the number of grms. of cream which had 

 been skimmed off 100 grms. of sample (calculated). 



In Column 7 is given the number of grms. of extra 

 water which had been put into 100 grms. of sample 

 (calculated). 



Inasmuch as I have submitted the analysis of these work- 

 house milks to severe and elaborate treatment, it is right 

 that some particulars should be recorded concerning the 

 manner in which they were conducted. The ash of each 

 milk was determined, and in no instance was it excessive in 

 amount, showing that no mineral had been used to adulterate 

 the milk. For organic adulteration I made no elaborate 

 analysis ; but no indication of such adulteration presented 

 itself in the course of the examination; furthermore, I 

 should add that I have never yet met with a case of adultera- 

 tion of milk with organic substances, and believe it to be of 

 very rare occurrence. 



The solid residue dry at 100 C,, was taken with great 

 and I believe unprecedented accuracy. I have made a 

 study of the taking of niilk-residues, and set down the 

 average experimental error in the solid residue as not more 

 than 0,02 per cent. The solid residues were taken twice 



