CREAM PERCENTAGE. 243 



We find, from these analyses, that some creams 

 may yield three times as much butter as other 

 creams. In other words, that a milk yielding ten 

 per cent of cream may furnish more butter than 

 another milk indicating thirty per cent of cream. 

 As the form in which the butter is held in the milk 

 has much to do with the practical process of churn- 

 ing, and as it may be said that cream cannot vary to 

 any very great extent in practice, it may be useful 

 to quote the result obtained by Mr. Horsfall, in 

 England, where a quart of cream yielded 16 ounces 

 of butter at one time, and 22 to 24 ounces, and even 

 25 ounces at another. At the time that he obtained 

 the largest result the indicated cream was but 6^ 

 per cent. 



In order that our conclusions may be justified, we 

 will off"er some more figures. Prof. Caldwell '° re- 

 ports that Baumhauer, in Amsterdam, examined 20 

 different samples of milk in this manner. Nos. 1 

 and 3 were found by chemical analyses to have re- 

 spectively 2.7 and 3.5 per cent of fat, while the 

 cream-fjauge indicated no difference between them. 

 Nos. 5, 10, 15, 18, and 20 were found by the ac- 

 curate chemical method to contain 3.3, 3.0, 3.9, 

 2.3, and 2.7 per cent of fat, but the thickness of 

 the layer of cream formed by all of them was the 

 same. 



AVe have still another illustration derived from 

 four cows' milk examined at different periods." 



10 7th Report Am. Dairymen's Association, 1S71, p. 44. 



11 Prize Essay H. Soc. lS68-a, pp. 69, 70. 



