Thirty-fourth Annual Convention. ^'^ 



Table I. 



Date. Water % Fat % Salt % Casine % 



August 3 13.59 83.03 2.23 1.15 



August 6 14.15 81.98 3.09 .78 



August 7 15.31 81.40 2.75 .54 



August 10 13.85 82.74 2.53 .88 



August 9 13.91 82.13 3.15 .81 



August 13 14.34 82.10 2.87 .69 



August 14 14.34 82.33 2.64 .69 



August 16 14.25 82.70 2.26 .39 



August 17 12.96 84.44 1.96 .64 



August 19 14.84 80.55 3.78 .83 



August 20 14.60 82.17 2.57 -66 



August 23 13.82 83.19 2.22 .77 



August 24 14.19 82.95 2.17 .69 



August 27 14.64 82.14 2.56 .66 



August 28 No record 



August 30 14.02 82.79 2.41 .88 



August 31 14.08 80.82 4.54 .56 



Average 14.18 82.46 2.67 .72 



Highest 15.31 84.44 4.54 1.15 



Lowest 12.966 80.55 1.96 .54 



August 27 to October 23, different work was taken up. 

 Work turned over to a new man on October 23 with the instruc- 

 tion to make all of the butter by the method of adding water to 

 the churn. Other details were explained. Average composi- 

 tion of the butter made from that time until No\ ember 23 when 



the work was done by the special course men, is as follows : 



Date. Water % Fat % Salt % Casine % 



October 23 14.98 81.47 2.60 .95 



October 24 15.23 81.43 2.31 1.13 



October 26 15.58 81.01 2.19 1.22 



October 29 15.46 81.36 2.14 1.04 



October 30 15.91 81.03 2.12 .94 



October 31 15.36 81.30 2.47 .97 



November 2 15.39 80.19 3.70 .72 



November 5 13.78 83.75 2.09 .34 



November 6 15.44 81.86 2.36 .34 



November 8 14.71 81.87 2.46 .96 



November 11 No sample. 



November 13 16.63 77.80 4.46 1.14 



November 15 14.76 82.29 2.17 .78 



November 16 No sample. 



November 19 14.86 82.96 1.52 .66 



November 20 15.04 82.22 1.99 .78 



November 22 15.61 80.62 2.87 .90 



November 23 16.31 80.34 1.60 1.75 



Average 15.31 81.34 2.44 .91 



Highest 16.63 83.75 4.46 1.75 



Lowest 13.78 77.80 1.52 .34 



