LIST OF TABLES 



Page 

 Table I. — Transmission of Heat Through Various Insulating 



Structures 52 



Table II. — ^Table of High Test Chloride Calcium Solutions 73 



Table HI. — Composition of Fuels 132 



Table IV.- — Quantity of Fuel Saved by Heating Feed Water. . . . 136 



Table V. — Cost of Power 137 



Table VI. — Densities and Specific Volumes of Water 145 



Table VII. — Table for Determining Friction Loss 160 



Table VIII. — ^Table Giving Value of Overnm per Pound of Butter 



and per Pound of Butter Fat 171 



Table IX. — ^Table Giving Value of Overrun per Pound of Butter 



and per pound of Butter Fat 172 



Table X.— Table Illustrating How the Fat Content of the Result- 



ing Butter Influences the Reduction in per cent of 



Overrun 184 



Table XL— Table Illustrating How the Fat Content of the Whole 



Milk Influences the Reduction in Overrun 184 



Table XII.— Table Illustrating How the Fat Content of Resulting 



Cream Influences the Reduction in Overrun 185 



Table XIIL— Table Illustrating How the Fat Content of Resulting 



Butter Influences the Reduction in Overrun. . . ^. . 187 

 Table XIV.— Table Illustrating How the Fat Content of Cream In- 

 fluences the Reduction in Overrun 187 



Table XV. — Illustration of the Financial Loss Sustained by a 



Creamery Taking Composite Samples 192 



Table XVI. — Influence of Temperature on Reading of Test 193 



Table XVII.— Who Gets the Money? 199 



Table XVIII. — What it Costs to Make and Market Kansas Creamery 



Butter 200 



Table XIX. — Comparison of the Official Creamery Butter Grades of 



Different Wholesale Trade Organizations 246 



Table XX. — A Comparison of Prices at Which Different Grades of 

 Butter and Butter Substitutes Were Sold in New York, 

 Philadelphia, Chicago, St. Paul, and Minneapolis 249 



XV 



