CREAM. 



55 



In Cream V., the ratio is 



53.62 : 8.21 ) 



and it should be 



53.62 : 5.63 



which does not agree very well. 

 In Cream VI., the ratio is 



50.0 : 6.1 

 It should be 



50.0 : 5.36 

 which is a sufficiently close approximation. 



In Creams II. and III., which were drawn off the same 

 sample of milk (which, by the way, was the rich town-fed 

 milk), and which differ by being drawn after different 

 periods had elapsed, we have 



In Cream II., the ratio is 



71.2 : 14.7 

 In Cream III. 



66.36 : 14.77 



the ratio required by the theory being 

 85.93 : 10.07 



It would therefore appear that the rich town-fed milk is 

 apt to throw up a little caseine along with the fat. In 

 general, however, the cream consists simply of fat plus a 

 solution of caseine, milk-sugar, and ash, of just the same 

 strength as existed in the milk which gave the cream. The 

 exception i\i favor of the cream given by town-fed milk must 

 even be received with extreme caution by reason of the great 

 difficulty of the cream analysis, and the certainty that the 

 whole experimental error falls on the determination of solids 



