REPORT OF THE CHEMIST. 



61 



RESULTS OF ANALYSES. 



As lias been said, the analyses which have been made up to the pres- 

 ent time have been almost entirely of samples obtained in the local 

 markets or the immediate neighborhood. The object in view has been 

 chiefly the developing of the best methods of work, but the results are 

 of value as showing the composition of butters obtained in the public 

 markets of one of our large cities and of the quality manufactured by 

 the dairy interests of the neighboring portions of Maryland and Vir- 

 ginia. Many of the creamery butters were made in widely- separated 

 States, Iowa, Pennsylvania, and New York being represented in Not*. 

 1701, 1702, and 1700, while the majority of the dairy butters were sold 

 at first hand by farmers within a radius of twenty miles of Washington. 

 Kos. 1708 and 1710 were from the milk of an extreme^ well-bred Jer- 

 sey cow of celebrated record, and Xo. 1721 was the well known Dar- 

 lington print of Philadelphia. 



There will therefore be found in the following table a basis for char- 

 acterizing and marking the qualities of a good butter : 



