340 [ ASSEMBLY 
In thirty duplicates with Meg’s milk we have the average of thie 
lowest figures 3.33 per cent, and of the highest figures 3.46 per cent, 
giving an average variation of .13 per cent, for Meg’s milk. There 
were four cases in which the variation was above .3 per cent. The 
general results with Meg’s milk have agreed nearly as well as would 
duplicate determinations of fat. 
It will be seen that the results obtained from Jem’s milk have 
been much less uniform than those obtained from Meg’s. This would 
hardly have been expected, as Jem’s milk has throughout the whole 
period churned to better advantage and produced a much fine 
quality of butter than has Meg’s. Jem’s butter has with only one 
or two exceptions been of good color, of firm texture, and of fine 
grain. Meg’s has usually been soft, often greasy and of poor color, 
and almost without exception the buttermilk from Meg’s has con- 
tained more fat than that from Jem’s. 
The economy of each milk for butter purposes is shown by the 
relation between the fat in the milk and the butter obtained. The 
figures expressing this are given in the last column of the above 
table, in which the fatin the milk is taken as 100. The average of 
these figures for the whole period is for Jem 95 per cent, and for 
Meg 66 per cent, showing that Jem produced about 50 per cent 
more butter than Meg for the same amount of fat in the milk. 
Leaving out the results of the first week, which owing to inexperi- 
ence in churning, were much below the average, the yield of air dry 
butter from Jem’s milk was a trifling more than the percent of fat 
in the milk. The result for Meg was much below this. 
The difference between the two cows becomes still more prominent 
if we consider the number of pounds of each coyy’s, milk required to 
make one pound of butter. The average number of pounds of 
Jem’s milk was 14.4, and of Meg’s 29. A part of this difference 
can be attributed to the superior richness of Jem’s milk, but the 
better churning qualities of her milk seems to have had the greater 
influence. At those times when Jem’s milk was no richer than 
Meg’s, she stil] made considerably more butter, as is shown below: 


Jem. Meg. 
Per cent. Per cent. 
Fitin= FRE ‘Fat in ie Difference in 
milk. Butter. milk. Butter. favor of Jem. 
October 2.... 6.11 7.48 6.77 6.64 .84 
October 7.... 7.00 6.83 7.14 6.00 83 
October 8.,,, 5.90 5.85 5.92 3.0% 2.28 
Not only is the percentage of butter larger with Jem than with 
Meg, but the absolute amount of butter made from Jem’s milk dur- 
ing the period was larger; on the other hand Meg produced con- 
siderably more milk than Jem. The yield of milk for the fifty-six 
days of the trial was, for Jem 365.6 lbs., and for Meg 550.4 Ibs, 
