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302 REpPoRT OF THE CHEMIST OF THE 
3. Relations of milk; cream and butter: (1) Pounds of milk 
required to make one pound of butter ; (2) Pounds of milk 
required to make one pound of cream; (8) Pounds of 
cream required to make one pound of butter ; (4) Per cent. 
of fat in cream; (5) Summary of results. | ? 
4, Daily yields milk and butter. | 
5. Monthly yields of dairy products: (1) Pounds of milk; 
(2) Pounds of skim-milk ; (8) Pounds of cream ; (4) Pounds 
of batter-milk; (5) Pounds of fat in milk; (6) Pounds of 
fat in butter; (7) Pounds of butter; (8) Summary of 
results. : 
6. Temperature and time of churning. 
7. Fat globules of milk: (1) Relative number of fat globules ; 
(2) Relative size of fat globules. 
Cost oF Foop CoNSUMED AND OF BuTTER PRODUCED. 
The composition of the foods and of the various rations given 
the cows under investigation, are fully given in the director’s 
report. The values assigned to the food materials are the regular 
market. value at the time they were purchased and fed, and are as 
follows : 
Clover hay..... hte Sa pie een ke Sash se eve iw 8 aie 6 er $12 00 
Mixed-grass ay 2. tin sivisteeevabiscd ec pic's cis 6). es eile ae 10 00 
PR ABUA LOC ao cer ike ts ag > Per tela ane ec era Lule dsm swe 3 00 
BROT 2G) 215110 414 Lvieloats we avd ne ay Meta iets. «se 2 00 
NEAT SOLAS esi theeie eroth mia a elate bam telah eee URanmm ey» cig haan aan 3 00 
OORT MOB L Caine arabe rats aig pate] kie'a) Clem tO >, 6 lees ete en 20 OU 
WHOS bSDEAD. «sec wis vce he ek BARE Mie iis Ohke « bans ee 20 00 
Ground ‘OBbS( i). te aeaie auioia'y sie sdieleuete simon’ © 6 aye a uke De de © ole Ream 
Linseed meal (oldmprocess) 5 (Rese tse cata eee 26 50 
Linseed meal (new process)............ pp Re ok i oo 20 00 
Gluten meal) .': cleaned ue tis ies s/s op MRIRRMEIAG b at's ae wlole isl cu) a 27 00 
By beat middlingsti. smemms'. +. saiettes + 6 cs. o eis c ciieers a 20 00 
PALLON-SOCd MOAl:'s su eetlals s seuanmee c's eb ele ove 3 5 meinen ae 29 60 

It will be noticed that many of the foods were above their 
average market’ price. 
