APPENDIX. 



Composition of Butter. According to analyses re- 

 ported b_\' various experiment stations, American butter 

 has the following average composition : 



Per cent. 



Water 13 



Fat 83 



Proteids i 



Salt 3 



Composition of Cream. Cream contains all the con- 

 stituents found in milk, though not in the same proportion. 

 The fat may vary from 8% to 68%. As the cream grows 

 richer in fat it Ijecomes poorer in solids not fat. This is 

 illustrated in the following figures bv Richmond : 



The same authority also reports the following detailed 

 analysis of a thick cream : 



250 



