57 
Dairy  Cattle  a^id  the  Butter  Test. 
been  possible  to  find  a definite  relationship  between  loss  of 
fat  in  the  separated  and  butter-milks  and  the  character  of 
the  globules.  Owing,  however,  to  the  fact  that  the  weighing 
of  the  butter  and  the  estimation  of  the  quantities  of  fat  lost 
in  the  separated  and  butter-milks  are  not  sufficiently  delicate 
to  show  the  minute  differences  which  might  be  expected 
between  one  breed  and  another,  we  cannot  attempt  to  base 
any  conclusions  on  such  a comparison.  In  saying  this,  we 
Fig.  12.— Gloucester.  Milk  x 5t0  diam. 
do  not  suggest  that  it  is  in  any  way  desirable  that  the  con- 
ditions or  methods  pursued  in  the  Butter  Test  Competition 
should  be  altered  ; the  degree  of  accuracy,  in  our  opinion, 
sufficing  for  all  practical  purposes.  A feature  of  this  experi- 
ment which  is  undesirable  from  our  point  of  view,  is  the 
fact  that  the  mixed  milks  of  different  cows  are  used,  while 
it  is  usual  to  find  reluctant  churnability  in  the  milk  of  a 
