No. 33.] 345 
Five partial analyses of the air-dried butter from Jem’s milk were 
made. ‘These are given below: 
Casein Insoluble 
and ash by fatty 
Date when churned: Water. Fat. difference. acids. 
October 25. Evening..... weal GO 82.88 1.03 
October 27. Morning....... 16.09 82.42 1.49 
November 3. Morning .... 16.14 82.70 1.16 
November 7. Morning.... 13.49 84.83 1.68 86.86 
November 10. Morning .... 14.40 84.12 1.48 
MOA tS ES tis aie eons « « 15.24 83.39 1.37 
The average loss of the butter from Jem’s milk by air drying was 
10.7 per cent; calculated on this basis the average composition of 
the moist butter from her milk would be. 
Water. Fat. Casein, etc 
24.31 74.47 1.22 
Mik. 
The average composition of the milk from the two Jersey cows, Jem 
and Meg, during the feeding experiments in January and February, 
1884, and with brewers’ grains in October and November of the 
same year, is given below. 
Jem is four years old and Meg is six years old. Further particu- 
lars regarding these cows will be found in report on brewers’ grains. 
Average composition of Jem’s milk. 
1884 Number of 
Jan, and Feb. determinations. Highest. Lowest, Average. 
Specific gravity........ 75 1.0360 1.0295 1.0814 
BOOS) a5.16 oo 55) RRP 76 16.10 12.89 14.76 
pit iy te Reape eat 6.80 3.36 5.26 
ETE Se I a 24 3.15 2.85 3.47 | 
Rt cn 14 5.91 4.97 5.26 
LATE. 5 re)” ei .60 ie 
Oct and Nov. 
Specific gravity........ 78 1.0357 1.0280 1.0810 
SOCKS 3) a gegen 56 19.50 13.50 17.03 
(Peper Soa. <ic ix’s.s hate 54 9.64 4.75 7.42 
CasBRite. . e2et es... 8 4.37 3.36 4.07 
Shine wee oy er 8 5.78 4.20 5.01 
NEO) oy a ee ia 2 Sr 10 78 58 .68 
fAssem. Doc. No. 33.] 44 
