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New York AGRICULTURAL EXPERIMENT Station, 479 
9. Pounds of casein for one pound of albumen im milk. 
For each pound of albumen in normal milk the casein varied in 
1892 from 2.60 to 4.60 pounds, and averaged 3.74 pound.; in 1893 ~ 
from 2.80 to 5.58 pounds, and averaged 3.62 pounds; in 1892 and 
1893 averaged 3.66 pounds. 
. 10. Pounds of fat for one pound of casein in normal milk. 
For each pound of casein in normal milk the fat varied in 1892 
from 1.38 to 1.74 pounds, and averaged 1.5 pounds; in 1893 from 
1.38 to 1.78 pounds, and averaged 1.53 pounds; in 1892 and 1893 
averaged 1.52 pounds. d 
11. Pounds of fat for one pound casein and albumen im normal 
milk. . 
For each pound of casein in albumen in normal milk the fat 
varied in 182 from 1.07 to 1.33 pounds, and averaged 1.18 pounds ; 
in 1893, from 1.06 to 1.33 pounds, and averaged 1. 2 pounds; in 
1892 and 1893 averaged 1.19 pounds. 
12. Variation im the composition of milk during the season. 
The changes that normally take place in milk with advance of 
lactation were quite seriously interfered with by the conditions of 
weather, since about the middle of July the pastures began to 
suffer from drouth. The general effect was rapidly to diminish 
the flow of milk and the different constituents changed into 
abnormal relations.. The fat increased while the casein and albu- 
men diminished, the albumen decreasing in larger and relative 
proportion. 
4 IV. The Composition of Whey. 
1. Pounds of solids in 100 pounds of whey. 
The amount of solids in 100 pounds of whey varied in 1892 
from 6.43 to 7.52 pounds, and averaged 6.91 pounds ; in 1893, from 
6.72 to 7.25 pounds, and averaged 6.97 pounds; in 1892 and 1893 
q averaged 6.96 pounds. \ 
2. Pounds of fat in 100 pounds of whey. 
The amount of fat in 100 pounds of whey varied in 1892 from 
0.23 to 0.5 pounds, and abe 0.34 yeas in 1893, from 0.24 
