Deerfoot Farm Centrifugal Dairy. 
489 
Specific gravity 1,033 
Water 87-94 
Casein, &c 4-24 
Sugar 4-85 
Fat 2-23 
Ash 0-74 
100-00 
This indicates a milk of rather low quality, but it applies to 
the milk as brought in by the farmers from stock fed probably 
on corn stover and frosted pasturage, and perhaps to be con- 
sidered as from short-horn and Ayrshire grades, with, say, 10 per 
cent, of Jersey blood. 
In forty minutes from starting the machine, an 8-oz. bottle 
of cream — taken for analysis — yielded the following result : — 
Specific gravity 9,564 
Water 49-45 
Fat 43-14 
Casein, &c 3-31 
Sugar 3-70 
Ash 0-40 
100-00 
It may be interesting to compare this analysis with others : — 
Kinds of Cream. 
Water. 
Fat. 
Casein, &c. 
Sugar. 
Ash. 
Authority. 
Mixed cream 
59-25 
35-00 
2-20 
3-05 
0-50 
Muller. 
Country cream 
49-00 
42-00 
4-20 
3-80 
0-60 
Perry. 
Jersey cream 
36-40 
56-80 
3-80 
2-80 
0-20 
Do. 
74-46 
18-18 
2-69 
4-08 
0-59 
Voelcker. 
Centrifugal cream 
29-54 
67-63 
1-17 
1-42 
0-12 
London Farmer. 
As soon as the cream was all removed, I took samples of 
skim-milk from the layer just below the cream, and from the 
■outermost layer. The analyses were as below : — 
Constituents. 
Inner Sample. 
Out«r Sample. 
Water 
Fat 
Ash 
90-44 
0-05 
4-13 
4-60 
0-78 
90-50 
0-10 
3- 83 
4- 80 
0-77 
100 00 
100-00 
1,035 
1,035 
