424 APPENDIX. 



TABLE CXL.— Table or Weights of Dairy Pkoducts. 



Hfote. — The milk at farm is assumed to be warm and freshly milked. 



Tlie milk at dairy is assumed to be at the average temperature (60° F. ) 

 and a few hours old. 



Skim milk is assumed to be at the average temperature (60° F. ). 



Butter cream is assumed to be at the average temperature (60° F.) and 

 to contain 30 per cent. fat. 



Thick cream is assumed to be at the average temperature (60° F. ) and to 

 contain 50 per cent. fat. 



