Hi 



© o'C 



ill 



85. H3 

 85. 13 

 84.81 



84. 72 



85. 86 

 82. 36 

 82. 96 



86. 97 

 86. 36 

 86.28 

 86.74 



82. 07 

 82. 15 



REPORT OF THE CHEMIST. 



MAPLE SUGARS— Continued. 



55 



2. 23 



.83 

 2. 10 



1. 69 



2.10 

 2. 09 

 2. 08 



5. 00 

 4. 85 



6. 83 



9.53 

 9. 51 

 10. 75 

 10. 74 

 7. 68 

 7. 25 

 7. 59 

 7.12 

 7. 96 



7. 69 



9. 26 



8. 65 



1.50 



1.21 



1.25 



1.06 



1.27 



1. 06 



1. 16 



•J 

 M 5 



to 



4.31 



4. 54 



3. 54 



2. 60 



2. 70 



2. 01 



2. 51 



100. 00 



100. 00 



100. 00 



100. 00 



100. 00 



100. 00 



100. 00 



Description and remarks. 



In bulk, bought at Washington, D. C. 

 Do. 

 Do. 



Etajgaf made early in season of 1884, about March 



20, from M. J. Smith, Middlefield, Mass. 

 Sugar made early in season of 1884, in small cakes, 



from M. J. Smith, Middlefield, Mass. 

 Sogar made early ifi season of 1884 from M. J. 



Smith, Middlefield, Mass. 

 Bug** made early iu season of 1884, in small cakes, 



from M. J. Smith, Middlefield, Mass. 

 Sugar made early in season of 1884, from M. J. 



Smith, Middlefield, Mass. 

 Sugar made early iu season of 1884, in small 



cakes, from M. J. Smith, Middlefield, Mass. 

 Sugar made early in season of 1884, from M. J. 



Smith, Middlefield, Mass. 

 Sugar made early in season of 1884, in bulk, from 



M. J. Smith, Middlefield, Mass. 

 Sugar made from the last run of sap in April, from 



M. J. Smith, Middlefield, Mass. 

 Sugar made from the last run of sap in April, in 



bulk, from M.J. Smith, Middlefield, Mass. 



MILK AND BUTTER. 



The thorough study of the chemistry of the dairy products of the 

 country is a matter to which I would call your special attention. 

 Analyses of milks, butters, and cheese, carried on in a fragmentary and 

 desultory manner, although valuable, are not definitions. 



To fix the standard of American milk and butter it will be necessary 

 to carry on the investigations under one direction in various parts of 

 the country. I urge, therefore, the necessity of securing a special ap- 

 propriation for this purpose, in order that this Bureau may be able to 

 establish branch laboratories in noted dairy localities in the various 

 parts of the country. The advantages of such a systematic study will 

 be at once apparent both to producer and consumer. 



As an introduction to this work many analyses of milk and butter 

 have been made, chiefly with a view to developing the best methods 

 and processes for the more extensive work which is to follow. 



The outline of the work already done will be given below. 



American Butters and their adulterations. 



preliminary study. 



In undertaking an extended examination of American butters and 

 their adulterations the Department of Agriculture has in view three 

 principal objects : 



(1) To compare the constitution of American butters known to be pure 

 with those produced in other countries. 



(2) To determine the influence of breed, care, varieties, and quantities 

 of food upon the constitution of butter. 



(3) To discover the percentage of adulteration and the character of 

 the adulterants. 



