106 



LESSONS IN AGRICULTURE 



face. This is the albumen. This can now 

 be separated by straining. 



5. Separation of sugar. Take a small 

 quantity of the whey from which the albu- 

 men has been separated, place in a saucer 

 and warm gently until the water has been 

 evaporated. A dry substance remains. 

 This is about seven-eighths milk-sugar and 

 one-eighth ash. 



6. Separation of ash. It will not be 

 possible to separate the ash and sugar in 

 pure form. Heat the mixture in a dish or 

 on the stove cover, and allow to burn as 



Water 



Fro. 36. THE CONSTITUENTS OF A QUART OF MILK 

 Fat Casein Albumen Sugar 



Ash 



87 per cent 4 per cent 2.6 per cent .7 _per cent 5 per cent .7 per cent 

 20.93 oz. 1.38 oz. .80 oz. .24 oz. Ml oz. .24 oz. 



long as it will. The small residue left is the milk ash. 

 (Adapted from Cornell Rural School Leaflet.) 



