242 CKEAM. 



SPECIFIC GRAVITY OF CREAM. 



What is the specific weight of cream ? 



Berzelius,' an established authority on chemistry, 

 says, 1024.4. Dr. Voelcker' says, 1012, 1019. 

 Letheby^ 10! 3, and Dr. Hanneberg,* of Stockholm, 

 1004.9 and 1005.5. It is an -American authority, 

 Prof. L. B. Arnold,* who obtains a result as low as 

 985. 



In my own experiments, using cream from the top 

 of a cream jar, I have obtained a specific gravity of 

 983 by weight ; and on the other hand, I have found 

 cream which would sink in water. It must seem ex- 

 ceptional and strange that such an apparently simple 

 product as cream should show such wide discrep- 

 ancies. If authorities are right, then cream is not as 

 simple a substance as it is ordinarily described. 



We will now examine some analyses of cream, and 

 observe what the results teach us. 



ANALYSES OF CREAM. 



Water. Solids. Butter. Caseine, etc. Sugar. Ash. Etc. 



Mixed Cream " . . .59.25 40.75 35.0C 2.20 3.05 .50 



Country Oroam ' . .49.00 61.00 42.00 4.20 3.80 .60 



Jersey Cream ' , . . 36.40 63.60 66.80 3.80 2.80 .20 



No. 1» 74.46 25.54 18.18 2.69 4.03 .69 



No. 2 64.80 35.20 26.40 7.61 2.19 



No. 3 66.50 43.50 31.67 8.44 3.49 



No. 4 61 67 38.33 33.43 2.62 1.56 .72 



Cream" 63.28 36.72 29.40 4.22 2.08 .40 .66 



1 Johnston's Ag. Chem. p. 648. 3 Lectures on Food, p 34. 



2 Journ. II A. S. 1863, pp. 317, 298. « Quoted in Ag of U. 1858, p. 281. 

 ^ ei.xth Kept. Am. Dairymen's Association, 1870, p. 100. 



6 Trot. Mullcr, quoted. Trans. Vt. Dairymen's Associalion, 1872, p. 150. 

 ' Dr. I'ercy, Trans. Med. t-oo. of .<tate of N". Y. 1880, p. 47. 

 8 Dr. Voeicker, Journ. H. A. S. xxiv, p 29S. 

 » Dr. Uanu.berg, quoted, Ag. of O., 185S, p. 282. 



