



3 “average for the season ee 48.07 per cent. 
‘the season’s experiments was 49.05 per cent. - “ae 2 
‘Tt. will be noticed that the per cent. of milk solids lost in te 
Gy whey decreased as the season advanced. This is consistent with 
the fact that the fat and casein increased with the advance of th 
es _ season in the same proportion, while the other solids, the su; ar 
and ash, were fairly uniform during the season, and the albumen 
tended to decrease. iets 




