Milk. 165 



method, and the average of this large number of analyses 

 was as follows : — 



Total Solids 12-48 



Fat 3-86 



Solids not fat 8-62 



Those of us who used the method of the Society of Public 

 Analysts obtained results almost identical with those of 

 the chief analyst. 



The following table summarises our results in the various 

 districts : — 



Solids 



Fat. Total Solids, not Fat. 

 ■ 



Highest. Lowest. Average. Average. Average. 



Halifax 5-40 3-00 4-24 12-72 8-48 



St John 4-62 3-43 3-91 12-45 8-54 



Quebec 4-18 3-02 3-54 12-39 8-85 



Montreal 5-17 2-80 3-82 12-29 8-47 



Ottawa 5-29 3-62 4-26 12-93 8-67 



Toronto 4-50 2-52 3-38 12-08 8-70 



AllCanada 5-40 2-52 3-86 12-48 8-67 



These results demand the most serious consideration. 

 It will be seen that in two out of the six districts the 

 average of the solids not fat is less than 8*5. As a matter 

 of fact, in 55 samples out of the 162 they fell below this 

 number. In two samples from Halifax they even fell 

 below 8 per cent., and in one sample from Toronto, 

 which I took myself from the mixed milk of a herd of ten 

 cows, the solids not fat were only just barely 8 per cent. 



Nor are these results by any means unique. So long ago 

 as 1863. Professor Voelcker published an analysis of the 

 milk of a herd of fifteen cows, which gave 7 5 per cent, of 

 solids not fat. Only the other day Mr. Lloyd read a paper 

 before the Chemical Society of London, giving the analysis 

 of the milk of two cows, in which the solids not fat varied 

 for two months between, in one case, 8-63 and 7 '5, and in 

 the other case between 8*52 and 8-1. 



Looking these facts fairly in the face, I do not see how we 

 can come to any other conclusion than this : that if the 

 13 • 



