4 BUTTER-MAKING. 
The difference in total solids of milk from some of the 
leading breeds has also been studied by Dr. Van Slyke, and 
the results are as follows: 
Breed. aWeret, ‘Total Solids. 
Holstein... ....... 88.20 11.80 
Ayrshire.......... 87.25 12.75 
Shorthorn... ...... 85.70 14.30 
Devons: e520 e034 85.50 14.50 
Guernsey.......... 85.10 14.90 
Jersey............ 84.60 15.40 
The maximum and minimum amounts of total solids men- 
tioned above are abnormal cases. The normal variations of 
the solids in milk are within comparatively narrow limits. 
For this reason the minimum standard for total milk solids, 
in states where dairy laws are in force, is fixed by law. Usually 
12% is the minimum. 
Water.—From what has been said above concerning the 
total milk solids, it will be seen that water constitutes by far 
the largest portion of milk. It is quite uniform, and in milk 
from a mixed herd the water seldom falls below 86% and 
seldom exceeds 88%. Variations ranging from a little less 
than 80% to a trifle over 90% are on record. But such varia- 
tions must be looked upon as occurring in only a very few special 
cases. 
It has often been asserted that cows in the spring of the 
year, when they are pasturing on new grass, or feeding on other 
succulent foods, yield milk which contains an excess of water. 
Under such conditions there is a tendency for cows to pro- 
duce milk with a water content a trifle higher, as has already 
been shown by the figures quoted from Dr Van Slyke. As a 
rule this is much overestimated. It is even a common occur- 
rence to hear creamery operators say that their “soft” or 
“slushy ” butter, in the early spring, is due to the excess of the 
water present in the milk. This particular phase will be dis- 
cussed further under the heading of ‘‘ Fats in Milk.” 
The question has often been raised: Is the water in milk 
