376 
Eepoht of the Chemist of the 
each of them depends upon some peculiarity of the butter, and in 
a measure indicates its composition. 
The tests made have been the volatile fatty acids by Beichert's 
method, the saturation equivalent by Koettstorfer's method, the 
iodine number as proposed by Hubl, the melting point of the butter 
fats and the viscosity of aqueous solutions of the potash soaps, as 
described in the report of the New York Agricultural Experiment 
Station for 1886. The results obtained are presented in the 
accompanying table, the butters being arranged according to breed 
of cow so far as this was known : 
W 
i o 
dine 
1 W 
to 
p. 
cS 
o 
A? 
o 
09 
-So 
CO T 1 
i! 
11 
IS* 
o 
ti 
9 
a 
CD 
"<D 
« rr? rt 
Ogg 
to 
oS o 
Ph 
(5 
"■4-3 
£1 
o 
o 
CD 
Ph 
W 
> 
1 . . . 
16.1 
34.5 
227.5 
32.7 
103 
2. . . 
14.1 
30.5 
227.1 
35.3 
54 
3 . . . 
13.2 
35.3 
229.8 
33.7 
71 
Jersey butters -\ 
4*. . 
14.1 
32.6 
231.1 
33.8 
81 
5*. . 
11.5 
35.6 
223.1 
33.2 
97 
6*. . 
13.2 
25.9 
232.5 
35.4 
50 
14.4 
# 23.8 
232.2 
34.0 
65 
13.8 
31.2 
229.0 
34.0 
74 
8... 
16.1 
41.4 
224.0 
34.6 
297 
9 
12 5 
41.0 
220 5 
34 9 
14.4 
44.7 
224.3 
32.1 
461 
Holstein butters i 
n* . . 
14.1 
40.1 
226.8 
32.4 
179 
12* . . 
13.9 
42.2 
227.6 
30.5 
187 
13*. . 
12.1 
34.6 
222.7 
36.9 
166 
14*. . 
16.0 
36.1 
229.4 
32.4 
112 
14.1 
40.0 
225.0 
33.4 
237 
Guernsey butters j 
15. . . 
16* . . 
15.6 
14.3 
36.9 
33.9 
227.2 
232.0 
33.5 
33.0 
153 
68 
Ayrshire butter 
17*. . 
13.9 
37.8 
232.3 
33.5 
66 
18. . . 
13.3 
35.4 
227.8 
33.5 
71 
19. . . 
12.9 
41.2 
222.3 
33.0 
208 
20. . . 
13.9 
33.3 
227.2 
34.6 
65 
21 . . . 
14.1 
33.8 
227.8 
33.5 
65 
Breed unknown - 
22... 
14.2 
32.8 
228.0 
35.0 
100 
23. . . 
13.4 
33 . 3 
228.5 
34.4 
88 
24. . . 
13.5 
39.2 
224.8 
33.2 
103 
25. . . 
14.1 
31.9 
228.0 
35.0 
62 
26 . . . 
13.9 
37.8 
232.3 
33.5 
66 
13.9 
35.6 
228.2 
33.8 
93 
Average for 26 samples 
L3.95 
35.6 
227.5 
33.7 
127 
:,: JWiUcrs from tho milk of single cows. 
