290 
Skimmed milk. 
Solids, Fat, 
per cent, per cent. 
From milk of June 23, 5 A. M. and 1 P. M. 9.96 .07 
ts eek Sie wk te! bil ee? 4 fp 10.00 44 
os recede cies e teee cL amalven | 12 
Buttermilk from churning of cream of June 23-24 10,22 63 

Butter. 
Churning of June 27 from Churning of 
cream of June 23 and 24, > July. 
Water, per cent. 14.60 12.65 
Ash eet 1.95 1:33 
Fat ei 85.21 84.91 
Casein aces ro .69 
Fat in butter, ounces 70.73 — 
Melting point of butter fat 93° F. 
EDESSA. 
Milk. 
Solids, Fat, Fat, 
Date. per cent. per cent, ounces in milking 
June 23, 5 A. M. 14.25 5.15 10.30 
FE see Poy 14.76 5.68 10.62 
eh: Ss ts Wa Be 14.89 4.85 
aaa totes Heath be 14.64 4,94 
25,0. M. 1Dcdie. 4,98 
Sash QAM NS: Deo. Mie 14.40 4.08 
“# 12Geep AM. Pica 4,72 
ph hs al aa j ae 5.21 
Buttermilk. 
From churning of whole milk of June 23. 
Solids. _ Fat. 
12.08 2.20 
Butter. 
Churning of June 26 from Churning of 
whole milk of June 23. July 1. 
Water, per cent. 15.85 14.37 
Ash eee 8.83 Dvle 
Fat eA tee 74.01 79.63 
Casein K* . & 52 06 
Fat in butter, ounces 14.08 —— 
Melting point of butter fat 89° F, 
The milk of Hilda D for June 23 and 24, which constituted the 
first churning, contained in the aggregate according to the analysis 
71.389 ounces of butter fat. The butter obtained from this con- 
tained 69.08 ounces which is 96.7y per cent. of the fat in the milk. 
