
2419 




JUNO. 
Sg eth ea ih 
= S = 5 
g g Se | Be 
Bs i a 2a 
Weight of milk at milkings. a a, Shc a4 74 
o on + 5, o's 
50 an O Ao mM = 
es a = S S S he 
P20) 82 | 158 jose 
< < A, © 
Ngntuer eS TDS soe. tae See ete ts 4_71 4_41 93_6 i tig | 
oa PGS” D1 e BOR 2 A ie eS 4.238 3.47 82_ 4 6 
CE Ee, 3.92 3.84 85_2 5_0 
RMR aes ee 4_22 eee ers 89_3 6.3 
untte eeeeee f ee wee 4.19 4_01 95_7 ies 
ON) “pe 0 i 4h el 3.95 3-48 88_1 AG 
ere Se eee ee A er Te ge 8 | 3.68 8/25 88.3 7_0 
Bete ae PML Ma oe bore 3_82 3.49 91.3 81 
eee te wer el Se Pi fuk cet, 3-56 $243 96 _4 8_4 
oy TE gap ogt, a a ON a 3.94 3.28 83_3 8.7 
3.59 OOF ae wee 
Te es Se | 4.02 

With both cows the per cent. of fat diminishes quite regularly 
with the increase of milk, while the relation between the fat and the 
butter does not seem to be materially affected by it. On the other 
hand while the per cent. of butter is considerably larger with the 
small yields, the total yield of butter is much larger with the largest 
amount of milk. 
Throughout all the tests there has been a marked difference both 
in the character and behavior of the milk from the two cows, due 
not to difference in food or treatment, as this was the same for both, 
but to the individuality of the cows. By reference to the last table 
we observe that although Juno’s milk has contained a larger percen- 
tage of fat, Ceres’ milk has made the most butter both in per cent. 
and in total weight. Ceres’ butter has also been of better quality 
than has Juno’s, both in color and texture. 
On the other hand Ceres’ milk was the most difficult to churn; 
the average time required for her milk being one hour, while with 
Juno the time was 50 minutes. In 26 trials it was necessary to warm 
Ceres’ milk before butter could be obtained. This was the case in 
only two trials with Juno’s milk. Three samples of Ceres’ milk 
were churned repeatedly without obtaining a trace of butter. This 
was the case in only one of Juno’s. No satisfactory explanation of 
these facts can at present be given, and until more is known con- 
cerning the physical properties of milk and the butter fats, such 
results will continue to puzzle the investigator. 
During the trial frequent determinations were made of the num- 
ber and size of the fat globules of the milk from each cow. The 
result shows the average number of globules in .0001 cubic millime- 
ter of milk as equal to 201 for Ceres, and 285 for Juno. The rela- 
tive size obtained by dividing the amount of fat by the number of 
globules is for Ceres 172, and for Juno 140. The larger globules in 
