DEPORT OF THE COMMISSIONER OF AGSICULTUJEE. 

 Milk from F. IT. Smith, ByditwflJe, Md. 



reed. 



Ensil.'^o 



tlu 



do 



do 



do 



do 



Average 



Chop 



do 



do 



do 



do 



do 



do 



do 



do 



do 



1. 0287 

 I . ui'97 



1. 1)285 



1.02<W 

 1.0289 



1.0273 



Ft. ct. 

 10 



12 

 12 

 15 

 24 



i3 



14 



1. 0272 

 1 0290 

 1.0279 

 1.0281 

 1.0288 

 1. 0274 

 1.0231 

 1. 0233 

 1. 0261 

 1. 0253 



8. 30 

 4. 1!) 

 4. 47 

 4.58 

 4. 12 

 4. 45 



4. 18 



4.17 

 4. 37 



4.37 

 4. 18 



3. 81 

 3. 84 

 3. 72 

 3. 72 



3. 82 



5. 37 

 5. 44 

 .">. 22 



<;. 27 



9. 9;> 

 5. 3 2 



3 21 

 I 3.02 

 | 3.21 



14. 32 

 14 19 



14. 19 



15. 12 

 18. 21 

 14. 19 



8. 95 

 9.75 

 8. 97 

 8. r~> 

 8. 20 

 8. 78 



4.42 ' 0. 20 j 3.17 | 15. C4 



4. 69 

 4. 00 

 4. 95 

 4 59 

 4. 39 

 4.20 

 3.84 

 3. 84 

 4.17 

 4.23 



Mi 



3.01 



12. 58 



12. 49 



13. 29 

 13. 90 

 16.51 



15. 43 



16. 88 



17. 23 

 15. 73 

 17. 14 



Average 



1. 0266 | 15 | 4. 00 



4. 36 6. 28 



3. 20 ! 15. 12 



8. 93 



8. 63 

 9.48 

 8. 63 

 8. 60 

 9.41 

 8. 73 

 8. 02 

 8. 69 

 8. 67 



84 



Milk from G. L. Higuy, Woodley Lane, D. C. 



Ordinary dairy cattle food. 

 do 



.do. 

 .do. 

 .do. 

 do. 



Average .. 



Sample. 



Mr. Blair 



...do 



Dr. Loring 



...do 



Mr. Dodge 



1. 0309 

 1. 0275 

 L 0256 

 1. 0318 

 L 0311 

 1. 0308 

 1. 0308 

 1. 0250 

 1. 0290 

 1. 0294 

 1. 0310 

 1. 0307 



1. C295 



1. 0303 

 1. 0295 



1. 0333 

 1. 0332 



1. 0308 



2. 03 

 4. 15 

 4.33 

 4. 87 



4. 87 

 4. 93 



3. 92 2. 37 

 4.57 I 3.29 

 4. 16 3. 56 



4. 80 3. 19 



4.62 

 4. 54 

 4. 01 

 4. 67 



4. 36 



14 5.79 

 11 4. 32 



4. 88 

 4. 9(3 

 4.81 

 4. 02 

 4. 60 

 4. 51 

 4. 45 

 4.53 



4. 52 



3. 92 



4. 35 



.1 5.24 



7 3.85 



}. 30 



3. 50 

 3. 77 

 3.72 

 5. 05 

 3. 19 

 3. 01 

 3. 29 

 3. 36 



3. 50 



2. 00 



3. 92 



3. 05 



2. 94 



3. '13 

 2. 03 

 2. 84 



2. 94 



3. 05 



5. 78 

 5. 10 



4. 71 



4.28 



3.31 



3 OS 

 3. 33 



3.24 



9.46 

 12. 06 8. 77 

 11. 23 7. 67 

 11. 91 



14.41 

 12. 82 

 12.41 

 9. 36 

 11.33 

 11.41 

 12.20 

 12. 19 



11.73 



15. 25 

 14. 52 



14.41 

 14. 03 



12. 01 



10. 85 

 9. 05 

 8. 69 

 3.71 

 8. 14 

 8. 40 

 8.91 

 8. 83 



8. 24 



9. 47 

 9. 36 



9. 70 

 9. 75 



70 



PROPERTIES OF A GOOD MILK. 



(1) Specific gravity. — The specific gravity of a fair average milk is 

 about 1.030; when the cream has been removed this number is larger. 

 It is a very common practice in milk adulterations to remove the cream 

 and then add water until the density of the milk is reduced to its orig- 

 inal degree. For this reason the use of the lactometer in determining 

 the purity of a milk from its specific gravity may lead to serious error. 

 It is true also that perfectly genuine may vary greatly in specific grav- 

 ity. The density of the milk taken at the beginuiug of milking is always 

 greater than that of the milk taken at the end of the process. This 

 arises from the well-known fact that the first of the milking is always 

 poorer in fat than the last. In fact the last of the milking, the u strip- 

 pings,'' is often almost pure cream. Unless, therefore, the conditions 



