180 The Composition of Milk produced on English Dairy Farms. 
of fruit. Even in these, however, some fruits, as cherries, 
have maintained their value. In the last season they made 
good returns, as well as plums. Early fruits well grown make 
higher prices than were dreamt of in the philosophy of our 
forefathers. 
It will be seen from this brief record of half a century of fruit 
farming that great progress has been made, and that this is con- 
tinuing with rapid steps. There are many hundreds of acres of 
laud in this country which would give a substantial profit, if 
judiciously planted with fruit-trees and fruit-bushes, and properly 
managed in all details. 
VIII. — TJce Composition of Milk produced on English Dairy 
Farms. By Dr. Paul Vieth, F.C.S., F.I.C. 
Of the enormous quantity of milk consumed by the inhabit- 
ants of the metropolis only an insignificant portion is pro- 
duced by cows kept in London sheds. By far the greater 
part is derived from the country, and at least half the counties 
of England contribute to the supply. The milk received in 
London may therefore be fairly taken as representative of 
the produce of the herds kept on English dairy farms in 
general. 
In my capacity as analyst to the Aylesbury Dairy Company, 
I have had quite exceptional opportunities of making myself 
acquainted with the composition of milk sent to London, not 
less than 84,746 samples of such milk having passed through 
my hands and been analysed in the laboratory under my charge, 
during the eight years from 1881 to 1888. The results of all 
these analyses form material of such great value and general 
interest, that I venture to submit them to the readers of this 
Journal. 
If expressed in figures, these results would be but dry 
reading, and perhaps not convey much meaning to the mind of 
the reader. I have therefore prepared a number of diagrams so 
as to show at a glance the variations which occur and to permit 
of ready comparison. The data given are the percentages of 
Total Solids, Non-fatty Solids, and Fat, and they are given in 
monthly averages for the last eight years. The reasons why the 
three items named have been selected are easily explained : — 
the Total Solids include everything which is valuable in milk ; 
the Fat must in several respects be considered the most valuable 
component part ; and the percentage amount of Non-fatty Solids 
is of particular importance as being the most constant factor, 
