AGKICULTURAL EXPERIME>:T STATION. 



131 



a prompt and labor saving method is certainly desirable. The 

 objection raised to it is that a much smaller percentage of the total 

 fat of the milk finds its way into the butter ■with some cows than 

 ■with others, and that if it is characteristic of an individual or a 

 breed to leave a large residue of fat in the waste products this fact 

 should have its influence upon the outcome of the test. It is urged 

 on the other hand that by the most approved methods of handling 

 milk the fat residues in the skimmed milk and butter milk can be 

 made practically the same for all animals without regard to indi- 

 viduality or breed, and that a cow should be judged by what she 

 will do when her milk is manipulated in the best possible manner. 

 If it is true that we can now overcome the characteristic differ- 

 ences of milk from different animals, or are likely to do so, so that 

 the fat becomes equally available in all cases, then it would cer- 

 tainly be wise to base a cow's butter capacity upon the fat in her 

 milk. The data collected in testing the Station cows bear upon 

 this question to some extent. 



There is known the total fat in the milk, the fat in the waste 

 products, the fat in the cream, and the weight of butter produced. 



Table Showing the Relation of the Quantities of Fat in 

 THE Milk, Ckeam and Butter. 



Weight of butter, pounds. 



Totalfat of milk, " 



Fat In waste products, pounds. 



Fatleit for butter, " 



Fat found in sour cream, pounds. 

 Fat in butter milk, pounds 



Fat left for butter, " 



Ratio of whole fat minus fat of waste products, to the 



weight of butter.* Bnttei-=100. 



■Ratio ot fat of sour cream minus fat of butter milk, 



to weight of butter. Butter=:100 



349.5 197. 



340.4 20S.8 

 29. '28.1 



.311.4 



2So. 



6.1 



27S.9 

 89 

 80 



379.5; 238. 



24 i. 9, 352. 

 66.1 14 



180. 7i 179.8 

 lUS.o 154. 

 3.3 2.1 



160.2 

 92 

 81 



151.9 

 96 

 81 



33 



2H2.9 



1.4 



291..= 



2:-17.8 

 20. s 



217.5 



178.5 

 1.0 



177.8 

 91 



* Worked, unsalted butter. 



