STANDARD RECEIPTS. 527 



centage of butter, set the milk in a large dish, and collect say one hun- 

 dred or two hundred ounces of cream; make your butter in the cream 

 and ascertain the number of ounces of butter you have made. 



Thus if two hundred ounces of milk produces ten ounces of cream, 

 and ten ounces of cream produces four ounces of butter, it is evident that 

 two hundred ounces of milk will produce four ounces of butter. 



Good Milk. Milk is a fluid of white, yellowish- white, or bluish- 

 white color, consisting largely of water, and holding in solution or sus- 

 pension butter, sugar of milk, caseine, and certain salts. These sub- 

 stances are found in all unadulterated milk in constant proportions, ex- 

 cept in cases of milk of diseased cows. The sum of the solids, however, 

 varies with the feed, stock and condition of the animal; it should never 

 fall below twelve per cent., ranging generally between twelve and fifteen 

 per cent. , the rest being water. The composition may be assumed as 

 follows : 



Butter 3.60 to 4.8 per cent. 



Caseine 3.80 to 4.2 per cent. 



Sugar of milk 4. 2 to 4.5 per cent. 



Salts 0.6 to 0.8 per cent. 



Total solids 12.2 14.3 



There are cases where the solids will rise as high as sixteen and sev- 

 enteen per cent. ; the butter as high as nine per cent. ; but such milk is 

 never found in the market, being consumed altogether by the owners of 

 the animals. On the other hand, there maj^ be found milk, as in fresh 

 milch cows, where the solids will go down to ten per cent., the butter to 

 three per cent. ; these are the extreme limits, below which examine for 

 adulteration. 



Milk, To Tell When Adulterated. The cheapest and easiest 

 method of adulterating milk is by adding water, and we may readily 

 ascertain the exact extent of adulteration by the following plan. If a 

 glass tube, divided into one hundred parts, be filled with milk and left 

 standing for twenty-four hours, the cream will rise to the upper part of 

 the tube, and occupy from eleven to thirteen divisions, if the milk is 

 genuine. 



DandruflF. i . Dandruff may be caused by wearing close and heavy- 

 hats and caps, by the application of oils or dyes to the hair, by confining 

 the hair too closely to the head, by excessive brain-labor, by uncleanliness, 

 or by all these causes combined. To effect a cure, wear the hair short, 



