'White Scour in Calves. 



did not give results sufficiently uniform to base conclusions 

 upon. The percentage of moisture varied from 8*675 to 

 11-425. 



Butter churned in granules like clover seed contained an 

 average of n "15 percent, of moisture; perfect granular butter 

 contained 11 -45 per cent ; large granular butter contained 

 1 o*86 ; and butter churned into grains like corn had an 

 average of 11*57 P er cent moisture. 



Butter washed with water at temperatures between 46 

 and 59 deg. lacked uniformity of results. The moisture 

 content varied from 9*825 to 12*63 P er cent. 



Butter salted at the rate of one-quarter ounce, one-halt 

 ounce, three-quarters of an ounce, and one ounce of salt per 

 pound of butter contained respectively 11*29, 10*47, 9*80, 

 and 9*47 per cent, of moisture ; while similar butters to 

 which no salt was added contained an average of 12*38 per 

 cent moisture. 



Butter salted with " paste " (wet salt) contained an average 

 of 10*55 per cent, moisture, while butter from the same 

 churnings, handled in exactly the same way, except that the 

 salt was applied in the dry form, contained an average ot 

 10*75 P er cen t- of moisture in the finished product. 



Butter worked by giving the worker twenty revolu- 

 tions contained an average of 12*34 per cent, of moisture; 

 and similar butter, worked with thirty revolutions of the 

 vvorker, contained 9*425 per cent, of moisture. 



White Scour in Calves. 



The Irish Department of Agriculture have recently issued a 

 leaflet embodying certain recommendations made by Pro- 

 fessor Nocard for the prevention of white scour in calves. 

 Professor Nocard has undertaken an investigation into the 

 causes of this disease at the invitation of the Irish Depart- 

 ment of Agriculture, and, though his researches are not yet 

 completed, he is of opinion that the results he has so far 

 obtained enable him to say that he has discovered the nature 



