208 REPORT OF THE CHEMIST OF THE 
Butrer Farts To GATHER. 
Once in a while, even by prolonged churning, a butter that has 
come in exceedingly fine granules fails to gather and the particles 
of butter remain suspended in the milk. Such butter may usually 
be successfully managed by putting, at this stage, one to three 
quarts of a saturated solution of brine in the churn with the milk 
and giving the churn a few more revolutions when the granules 
will often come out splendidly. When butter comes in this con- 
dition we have often noticed that the serum holding the particle 
of butter was very viscous or sticky and the butter particle failed 
to aggregate into granules. The addition of the brine served to 
destroy this viscous property and allow of the formation of the 
butter granules. 
MILK AND CREAM. 
Ash Constituents. 
The question is not infrequently asked how much nitrogen, 
phosphoric acid, potash, lime, ete. is contained in milk and 
cream? In order to answer this question I have made analyses 
of both milk and cream, as produced at the Station. As milk is 
creamed at the Station by the submerged process, by weight the 
cream has averaged almost twenty per cent. Hence 2,000 pounds ~ 
of milk would give 400 pounds of cream, and 6,000 pounds of milk, 
which may be considered a good annual yield per cow, would be 
1,200 pounds cream. The amount of the leading constituents 
removed in the milk and cream would be as follows: 
POUNDS CONTAINED 
a RT POUNDS IN CREAM, 
a —  ——  — |— 
2,000 Ibs. | 6,000 lbs. | 400 lbs. | 1,200 Ibs. 


NEL OR OIVING; . cers 0 odas bowl 2 ees ON scene 14.0 42.0 2.12 6.36 
Phosphoric acid Py Os; ........ LENORE vs bana ee 6.0 18,18 .60 3.02 
Potash Ke OSS vasess ats asiediiakss cca eaaaaeners 3.38 10.14 .36 Pee :,') 
DAMN Oat Ope asne ne dads uses saindy Sip te era eee 4.85 14.55 44 2.20 
Magnesia Mg 0. . in. oo isecses hice eas baceeenn ys .29 .87 .02 .10 
Boda Naa O.s::s303ccc ise ep eee core 1.41 4.23 38 | 1.90 

Having determined the amount of these several constituents in 
milk and the cream from the same, we find there would be left in — 
