APPENDIX. 



Composition of Butter. According to analyses re- 

 ported by various experiment stations, American butter 

 has the following average composition : 



Water .. 

 Fat .... 

 Proteids 

 Salt . 



Per cent. 

 13 



.... 83 

 i 



3 



Composition of Cream. Cream contains all the con- 

 stituents found in milk, though not in the same proportion. 

 The fat may vary from 8% to 68%. As the cream grows 

 richer in fat it becomes poorer in solids not fat. This is 

 illustrated in the following figures by Richmond: 



The same authority also reports the following detailed 

 analysis of a thick cream : 



250 



