162 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



creamery mens' interest to comply with such demand even though 

 it may affect the total number of pounds of butter made. 



A certain amount of water is necessary to make butter me- 

 chanically perfect. However, this does not mean that the per- 

 cent of water must come within very narrow limits. The law 

 sets the maximum amount at i6 percent. While it is true that 

 two lots of butter varying 2 to 4 percent in water content can in 

 a measure be distinguished when the body is comparatively uni- 

 form, the general appearance of a package or quantity of butter 

 is not a sure indication of its composition. The dealer has a right 

 to demand butter of such composition that it will safely be with- 

 in the limits of the law and of such a texture that it will permit 

 handling without a great deal of shrinkage. 



Those who have made a study of manufacturing butter 

 know that composition will vary with local, seasonal, and other 

 conditions, unless these factors affecting butter fat are overcome. 



In addition to studying some of these factors influencing 

 the composition of butter, it seems wise to collect samples from 

 the market for analysis which would furnish data for compari- 

 sons between different markets, states, and factories. These 

 samples were no doubt fairly representative of the butter re- 

 ceived on the Aurora, Elgin, and Chicago markets, during the 

 seasons of 1907 and 1908. Results of analyzing these samples 

 of market butter are reported in another bulletin. 



Sampling Butter. 



A study was made of the uniformity in composition of va- 

 rious samples taken from the same churning of package. It is 

 apparent that in taking a sample of butter from the tub more or 

 less water is forced to the top &i the package as the trier is in- 

 serted. This free brine, as a rule, is picked up by the surface of 

 the plug and trier when it is removed. In transferring the but" 

 ter from the trier to the sampling jar all the free water adhering 

 to the butter is collected with the sample. It is difficult to say 

 whether or not this method of sampling is to be relied upon. 

 However, it is the only method that can be followed without de- 



