“ea Prroacht oa that we cannot get pracldatye evidence in ae to. 
the relation of fat to casein by comparing the milk of different ey 
_ herds for one week or even for one month, but we must have the 
results of a season. Next season we hope to continue and extend =i 
fe our study of the milk of different herds of. cows, especially with 
: a reference to the relation of fat to casein. | 

11. Rexation oF Fat to Casein anpD ALBUMEN IN Normat Mixx. , 

So far as the relation of milk to cheese-making i is concerned, we a 
need only consider the fat and casein and their relation to each — 
2% “a other; but, for the sake of comparison with other results where 
the casein and albumen have been determined together and not 
Fs _ separately, it may be desirable to summarize our results showing 
' Othe relation of fat to casein and albumen in normal milk. 

