1895.] 



PUBLIC DOCUMENT — No. 33. 



103 



Spaces to the Pound, 

 (a) Butter Muka'^s Eeporl. 



These reaiilts make very clear that, other thinu^s being 

 equal, the number of spaces required to make a pound of 

 butter of like water content depends entirely u[)on the 

 amount of butter fat in the cream ; and it is very strange 

 that farmers will be so blind to their own interest as 

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

 proportion to the amount of butter Jat it contains. 



Conclusions. 



The results obtained 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 upon the amount 

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

 required to make a pound of butter depends also upon the 

 butter fat content of the cream. 



The Babcock test is perfectly reliable, and this system 

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

 raised by the deep-setting process. 



