164 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



from the butter in the first churn contained 13.74 percent water. 

 The average of samples from seven trays 13.39 percent; highest 

 water content 13.84 from tray No. 3; lowest 12.83 percent from 

 tray No. 4. The samples taken from churn 2 contained 13.39 

 percent of water. The average water content of the samples 

 from the seven different trays was 13.37 percent; highest 13.57 

 from tray No. 5 and lowest 13.05 percent from tray No. i, in- 

 dicating clearly that there is a variation in the water content of 

 samples of butter taken from the same churning. 



A comparison was made to determine whether there was any 

 greater variation in sampling the butter in the churn by means 

 of a trier or a spatula. The following data were obtained from 

 one day's churning. The butter in churn was worked 20 revo- 

 lutions of the churn. Four samples were taken, two with a 

 spatula and two with a trier. Spatula samples contained 13.26 

 and 13.24 percent water, respectively, and trier samples, 13.66 

 and 14.28 percent. One-half of tHe butter was taken out and 

 printed with a Lusted printer into 125 one-pound prints. From 

 each tray of 25 pounds the two center prints were removed for 

 analysis. From one of these prints a sample was taken by means 

 of a trier, and from the other the sample was made by cutting 

 off one inch of the butter from each end, and one-half an inch 

 from each side. The remainder of the pound print was placed 

 in the sample jar, the analysis of which gave the following re- 

 sults: 



Tray Percent Water Percent Water Tray Percent Water Pet. Water 



No. Trier Sample Print sample No. Trier Sample Print sample 



1 14.10 13.43 4 13.30 13.30 



2 13.92 13.11 5 14.32 13.25 



3 13.53 13.79 .. ..... 



Average five samples .. 13.83 13.37 



The remainder of the butter in the churn was overworked 

 ten revolutions. None of the water was allowed to drain out. 

 The method of printing and sampling was the same as above. 



