Deei'foot Farm Centrifugal Dairy. 491 
seen bedewing the surface cut by the knife, and yet it is probable 
that the best-quality butters contain the largest quantity of 
water. In this respect, other things leing equal, the quantity of 
water shown by analysis grades the butter examined into its 
respective qualities ; but, unfortunately, other things are not 
equal, and analysis does not represent the taste and texture upon 
which the quality depends. 
In October, 1876, a sample of Mr. Burnett's butter, made 
from cream raised in the ordinary way, yielded to analysis, to 
S. P. Sharpies : — 
Per cent. 
Fat 86-01 
Water 11 -15 
Casein, tl-c 1*77 
Ash 1-07 
This butter was high-coloured, hard, firm, full-grained, and 
apparently dry, notwithstanding the 11'15 per cent, of water 
shown in the analysis. 
October 28, 1880, analysis, also by S. P, Sharpies, the centri- 
fugal cream butter gave, no salt having been added : — 
Per cent. 
Fat 84-53 
Water 14-27 
Casein, &c 1-11 
Ash 0-09 
This butter was high-coloured, firm, rather soft-grained, and 
apparently dry ; of excellent quality, however, the principal 
defect being the lack of grain. 
In November, 1876, Mr. Sharpies analysed for me several 
samples of butter gathered from the dealers. 
Retail Price 
per Pound. 
Water. 
Fat. 
Casein, &c. 
Ash. 
Per Cent. 
Per Cent. 
Per Cent 
Per Cent. 
No. 1 
$0 90 
11-15 
86-01 
1-77 
1-07 
No. 2 
80 
9-44 
87-78 
2-02 
0-76 
No. 3 
75 
9-94 
85-89 
2-68 
1-49 
No. 4 
40 
9-52 
86-95 
1-65 
1-88 
No. 5 
25 
9-88 
87-14 
1-90 
1-08 
No. 6, centrifugal, 1880 
14-27 
84-53 
1-11 
0-09 
Nos. 1, 2, and 3, Jersey butter ; No. 4, largely, if not entirely, 
.Jersey ; No. 5, sample of tub butter of rather poor quality. 
This No. 5 had drops of water over its cut surfaces, while the 
other butters appeared dry. No. 6, the centrifugal of recent 
make, containing more water, less fat, less casein, and less ash 
than any. 
It IS evident that if much water in butter is no disadvantage 
III 
