THIRTY-SIXTH ANNUAL CONVENTION. 165 



Tray 



Percent Water 



Percent Water 



Tray 



Percent Water Pet. Water 



No. 



Trier sample Print sample 



No. 



Trier 



sample Print sample 



1 



: 43.48 



13.50 



4 





13.40 13.44 



2 



13.37 



13.45 



5 





13.29 13.5? 



3 

 Avera 



13.16 

 ge five samples 



13.31 



•• 





13.34 13.31 



The average water content in the ten one-pound prints of 

 normal worked butter was 13.60 and the overworked 13.38 per- 

 cent. The average water content of the 20 samples analyzed was 



13.49 percent; the highest 14.32 and the lowest 13. 11 percent. 

 The average water content in the ten samples taken directly from 

 the churn was 13.64; the highest 14.28 and the lowest 13.24 per- 

 cent. The average of all samples taken from the churn was 



13.50 percent. 



The remainder of the cream delivered on that day was 

 handled in the same manner except that no water was added to 

 the butter, in the churn, after salting. The method of sampling 

 was the same as in the above churning. The amount of water in 

 the samples taken from the worked butter in the churn with the 

 spatula was 12.70 and 13.14 percent, and with the trier 12.48 and 

 12,67 percent. 





Sample of worked butter 



Samples of 



worked butter 



Tray 



Percent water 



Percent water 



Percent water 



Percent water 



No. 



Trier Sample 



Print sample 



Trier sample 



Print sample 



1 



13.09 



12.36 



12.88 



12.88 



2 



12.62 



12.93 



12.94 



12.92 



3 



12.87 



13.89 



13.03 



12.82 



4 



12.99 



12.78 



13.07 



13.16 



5 



12.81 



13.16 



13.52 



12.77 



Average 



3 12.87 



13.02 



13.09 



12.91 



The average water content in the ten samples of worked 

 butter was 12.93 and that of the overworked butter 13.02 per- 

 cent. The highest percent of water in a single sample was 13.89 

 and the lowest 12.64. Butter was made the same on the follow- 

 ing day. Four different samples were taken for analysis. Sam- 

 ple No. I from lower end of churn contained 13.38 percent 

 water. Sample No. 2 was taken half way between middle and 



