730 
»THE TROPICAL AGRICULTURIST. [Uky i, 1894* 
Analyees of EkphanVs Milk. (DoBEMUS.) 
April 5th 
morning. 
April 9th 
midday 
1 April lOtli 
morning. 
Fat 
per cent. 
17-546 
per cent. 
19095 
per cent. 
22-070 
Dugar 
Casein 
Mineral matter 
1 14-236 
•651 
7-267 
3-694 
•658 
7-392 
3-212 
•629 
Total 'solids 
Wat6r ... 
32^433 
67-567 
30-714 
69-286 
33-303 
67-687 
Solids not fat 
100-000 
14-887 
100 000 
11-619 
100 000 
10 •233 
The milk of the elephant is remarkable 
for th6 very high percentage of fat it contains ; 
the itiilk of no other land animal appears even 
to approach it in this respect. The percentage of 
fat in the milk of the porpoise however is fully 
double as high as in that of the elephant, 
viz., 45 8 per cent. The casein in the milk of 
the porpois6 also exceeds that in the milk of 
land animals. Elephant milk is richer in sugar 
than that of other animals. 
The' folloiWihg' table, exhibiting the coin- 
poi^ition of the milks of various animals, is from 
Dr. Battershall's work on Food Adulteration 
already referred to. The third on the list 
however is quoted from the Analyst, the analysis 
being by Mr. Drbop Richmond : — 
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Butter a>irf- G-heei' 
MUk t'l® only form of Ceylon dairy jiroduee 
which the a^ithpr has been called upon omcially to 
examine. Many of the EuropSan householders, who, 
in order to ensure Si Buppy of pm'^ milk, keep cows, 
have a daily supply of butter prepared at their bun- 
galows. There IS also a limited market for fresh 
butter, supplied from dairies oii tea estates. 
Adulteration of this locally-mftde butter ifc un 
known. Butter is also imported in tins. This 
is of the usual mixed character, bome qualittee 
being pure, and others largely adulterated with 
foreign fats. The following shows the composition 
of English butter. The results are an average 
calculated from the analyses of good commercial 
butter, given in Thorpes Dictumary of ApplUd 
Chemistry : — ^ 
Analffnes of Batter. 
Water. Salt. 
curd. 
Fat. 
per'cent 12-94 250 IS9 83 17 911-62 
The specific gravity of butter fat is an im' 
portant consideration in determining it« purity 
According to the authority already quoted it 
varies between the limits of 910 7 and 913-89 
at 100 * F. The sp«cilic gravity of ordinary animal 
fats, on the other hand, at 100 F. (37-7 = C.) is 
considerably lower, varying from 902-83 to 903 07. 
In India and Ceylon the natives do not make 
use of butter in its natural state, but of ghee 
or clarified butter. Tin's is prepared by melting 
the butter in a vessel over a lire. The wat«r 
and curd in this process sink to the l>ottom, m liile 
the butter fat remains on the top. The upper 
portion constitutes ghee of good quality. In 
India, according^to the Encyclopudia Britanica, 
the lower portion is mixed with ground-nut oil, 
and sold as an inferior quality ol ghee. Ghee 
or clarified butter is also prepared by heating 
butter for somte time until the moisture is all 
evaporated. The melted butter is then straineci 
through a cloth. Ghee is prepared either from 
the butter of the cow or of the buttalo, but that 
of the cow is preferred. Ghee, when pro- 
perly prepared, can be kept for a long time 
without becoming rancid, which is without doubt 
one reason of its extensive use in tropical countries. 
— — 
FOUDEK GRASSES FOlt CATTLE. 
A Bcgiwanlalawa planter inquires: — 
" Re lodder for catlle. Will yea kindly let me 
know nhtsie I can ubtniu roots ot Bronms Schraderi 
or Paspalum aod wbetbei the grats is likely w tbrive 
5t an elevation of 6,000 ft.?" 
A oompetent authority replies : — 
" I daresay Mr. A. J. Kellow of New Gatway Ronld 
be glad t'j eupply a few thoaeatid plants of Potf- 
pedum conjitgatutn, or perhsps you* correepoDd^nt ; 
oonid get seeds frum Peraden>ya. Tbe only pt^r^una 
I know at all likely to have retds of tbe Bronm* 
Sckraderi is Messrs. Wiluam Bros, of flentrat^od*, 
but Jl Bboald reoomroead bim to write to Messra. L»t>j 
Sonlaer & Co , Seedsmen, Melbourne, tor seeds d rect. 
This will ia^ur• tbe en being freab and gocd. iiuth ' 
will thrive at 5,000 teet elevaiicc." 
LixViEiS Developed in the Sun akb m xSE ftsADfei 
— Considerable differences are produced when leaves 
are developed in the shade instead of in the snn, 
other conditions, such as soil, moisture, (fec^ being', 
the same. All tbe vital functions are carried on 
more energetically in those leaves which are produced 
in the sunlight. They transpire more abundantly 
than those produced in the shade, and contain re- 
latively less water; but the circulation is more 
rapid, and they receive a larger quantity of nutritive 
sat)S{ances. Besides these differences, leaves thut 
are grown in the sun are thicker, and carry oa a 
more active respiration, and since they contain a 
larger quantity of chlorophyll, their assimilation is 
also more active, and they hx a larger quantity of 
carbonace(>us matter.— foy. Geiu de Bot., iv., p. 491. — 
