366 Report oF THE CHEMIST OF THE 
The data furnished by our investigation enable us to compare 
extreme cases, such as we very rarely find in actual practice, and 
thus to answer questions which we have heretofore been unable to 
reply to with certainty. In larger herds of cattle of different 
breeds, we should, perhaps, find somewhat smaller average differ- 
ences in composition of milk but, in any case, such differences 
would be marked. | 
We present above the results of individual cows in the order 
of the per cent. of fat in milk, commencing with the lowest. 
An examination of the table above shows that there is more or 
less variation in the relation of fat to cheese yield but that the 
results are fairly uniform within certain limits. This latter fact 
can be made prominent by grouping the results in the following 
manner : 







2 e354 | $224 
sa | BETS | BABE 
i= es © 
GROUP. 2: 238s Le 
5= goc8 | Bash 
2 fod ae: La 
(Rey sh ot Ce RMR Sa CRMC an 1)". 2.80-3 8.67 | 2.98 
7 ade ag RO RL NR ga ie) aL A 3-2 25 8.95 | 2.80 
1) PR Ree VOIR ER Cr Cee ANCE tO Zt 3.25-3.5 9,47 1) Vas 
EC AED gol MANOR aL ane PRES 3.5 -8.75| 10,100) aaaere 
et A ty ee aE eras Mae ae 3.75-4 10.66 | 2.76 
Th, eh eet: SRI IIPNR ee, die See a ee 4-4 95 11.95 | 2.82 
is vik es RO Lin POM Sains 5 4.95-4.5 | 11.69 | 2.72 
Ri SO Lia dain he. silts heh Mee ee 4.5 -4.75] 11.64] 2.58 
Me ee colt, Lee Nee ae eae es 4.75-5 12.04 | 2.46 
vin ee ks Ail Mlb eR de AY Rela ae 5-5 25 12.61 | 2.45 
BR vith ao A ce) ai an FRO es i aa 5.95-5.5 | 18.14 | 2.44 
TE} eee ea eg ame AO LR SND el card 5.5 -5.75| 18.89 | 2.44 
“Phy, 0 a et GRR eat hae, Pa aye a) 5.75-6 14.20 | 2.44 
2.50 


An examination of the foregoing tabulated summary reveals 
some very interesting facts. 
1. In milk containing less than 3 per cent. of fat, the cheese 
yield for one pound of fat is much higher than the average. 
2. In milk containing from 3 to 45 per cent. of fat the 
amount of cheese made for one pound of fat is quite uniform and 
the average is nearly the same as that secured in all our previous 
