The normal composition of American creamery butter

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Material Information

Title:
The normal composition of American creamery butter
Series Title:
Bulletin / U.S. Department of Agriculture, Bureau of Animal Industry ;
Physical Description:
31 p. : ; 24 cm.
Language:
English
Creator:
Thompson, S. C ( Sidney Crosby ), 1871-
Shaw, Roscoe Hart, 1877-1928
Norton, R. P ( Raymond Pratt ), 1889-
Publisher:
U.S. Dept. of Agriculture, Bureau of Animal Industry
Place of Publication:
Washington, D.C
Publication Date:

Subjects

Subjects / Keywords:
Butter -- Composition   ( lcsh )
Genre:
government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )

Notes

Statement of Responsibility:
by S.C. Thompson, R.H. Shaw, and R.P. Norton.
General Note:
"September 9, 1912."

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 029612225
oclc - 22231397
System ID:
AA00018896:00001

Full Text





"" .' ; ,,; llr^Jf MV l M -IN AVUr AU NILULI UKtE., .i
:- BUREAU OP ANIMAL INDUSTRY.--BULLETIN 149. -
A. .. D. MELVIN, CHIEp op BURAU.
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NORMAL COMPOSITION OF AMERICAN

CREAMERY BUTTER,


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. -THOMPSON,R H. SHAW, AND R. P. NORTON, 7
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Issued September 9, 1912.

U. S. DEPARTMENT OF AGRICULTURE.
BUREAU OF ANIMAL INDUSTRY.-BULLETIN 149.
A. D. MELVIN, CmpHIEF OF BUREAU.





THE NORMAL COMPOSITION OF AMERICAN

CREAMERY BUTTER,







BY


S. C. THOMPSON, R. H. SHAW, AND R. P. NORTON,
Of the Dairy Di',ision.


WASHINGTON:
GOVERNMENT PRINTING OFFICE.
L912.























THE BUREAU OF ANIMAL INDUSTRY.



Chief: A. D. MELVIN.
Assistant Chief: A. M. FARRINGTON.
Chief Clerk: CHARLES C. CARROLL.
Animal Husbandry Division: GEORGE M. ROMMEL, chief.
Biochemic Division: M. DORSET, chief.
Dairy Division: B. B. RAWL, chief.
Field Inspection Division: R. A. RAMSAY, chief.
Meat Inspection Division: RICE P. STEDDOM, chief.
Pathological Division: JOrN R. MOrLER, chief.
Quaran ;tie Division: RICHARD W'. HICKMAN, chief.
Zoological Division: B. H. RANSOM, chief.
Experiment Sialion: E. C. SCHROEDER, superintendent.
Editor: JAMES M. PICKENS.
DAIRY DIVISION.
B. H. RAWL, Chi'f.
HELmER RABILD, in charge of Dairy Farming Investigations.
S. C. THOMPSON, in charge of Dairy Manufacturing Investigarions.
L. A. ROGERS, in charge of Research Laboratories.
ERNEST KELLY, in charge of Market Milk Investigationrs.
ROBERT McADAM, in charge of Renovated Butter Inspection.















LETTER OF TRANSMITTAL.


UNITED STATES DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY,
Washington, D. C., March 27, 1912.
SIR: I have the honor to transmit herewith, and to recommend for
publication in the bulletin series of this bureau, a manuscript entitled
"The Normal Composition of American Creamery Butter," by Messrs.
S. C. Thompson, R. H. Shaw, and R. P. Norton, of the Dairy Division.
The production of creamery butter has reached vast commercial pro-
portions, and different standards are in force in the various States for
the regulation of its quality and chemical composition. Much ana-
lytical work has already been published on the composition of butter,
but most of it is lacking in certain essential details, with the result
that'little definite information regarding the normal composition of
American creamery butter as now manufactured is available. A
comprehensive study of the subject was undertaken by the Dairy
Division, and this paper records complete analytical details of some
700 samples of creamery butter derived from 14 States. This work
was done under the direction of Mr. B. H. Rawl, chief of the Dairy
Division.
Respectfully, A. D. MELVIN,
Chief of Bureau.
Hon. JAMES WILSON,
Secretary of Agriculture.






















































a








I



























CONTENTS.

Page.
Introduction ............................................................. 7
Previous investigations.................................................... 7
The experimental work.................................................... 8
Area covered ........................................................... 8
Method of sampling .................................................... 9
Method of analysis ..................................................... 9
Results of the analyses ...................................................... 10
General averages ........................... ............................ 10
Averages by States .................................................... 13
Details of some extreme samples ......................................... 18
Navy butter ............................................................... 20
Appendix .................... ............................................... 22
Table I. Detailed analyses of the samples of American creamery butter .... 22
Table II. Detailed analyses of the samples of Navy butter ............... 31
5






























ILLUSTRATIONS.

Pags.
FIG. 1. Diagram showing the fat content of the samples from Iowa, Wisconsin,
and Minnesota, and of all the samples in the investigation............ 17
2. Diagram showing the moisture content of the samples from Iowa, Wis-
consin, and Minnesota, and of all the samples in the investigation.... 17
3. Diagram showing the salt content of the samples from Iowa, Wisconsin,
and Minnesota, and of all the samples in the investigation.......... 18
4. Diagram showing the percentage of curd in the samples from Iowa, Wis-
consin, and Minnesota, and in all the samples in the investigation.... 19
6














THE NORMAL COMPOSITION OF AMERICAN
CREAMERY BUTTER.


INTRODUCTION.
S
During recent years the composition of butter, from a quantitative
point of view, has been a subject of considerable interest. Reports
of thousands of analyses for water and other constituents have
appeared in various publications from time to time, but data showing
the composition of normal American creamery butter and the con-
ditions under which such butter is made are not plentiful. Hence
it has been deemed advisable to make a comprehensive study of the
subject.
The purpose of this bulletin is to present in a variety of ways the
results of the chemical analyses of American creamery butter col-
lected, during a period of one year, from a large number of repre-
sentative creameries throughout the principal dairy districts of the
United States, and to include a record of the conditions utinder which
the butter was made.
The authors acknowledge the assistance and cooperation of the
dairy and food departments of the various States mentioned in this
bulletin, all of which rendered valuable aid in securing samples of
butter.
PREVIOUS INVESTIGATIONS.

There is no lack of published data on the composition of American
creamery butter, but such data represent, very largely, analyses made
on miscellaneous samples, the sources of which are more or less
obscure and the churning conditions unknown. Nothing would be
gained by reviewing the mass of analyses, the great majority of which
concern the moisture content alone, or were made in connection with
investigations on other subjects. A brief review of some of the
principal investigations follow:
The most recent and perhaps the most extended work on the com-
position of American creamery butter was made by Lee and Barn-
hart, of the Illinois Experiment Station, in 1909, and published as






8 COMPOSITION OF AMERICAN CREAMERY BUTTER.

Bulletin 139 of that station. They analyzed butter made in several
States and purchased on the open market at Chicago, Elgin, and
Aurora. Their work extended over a year. The main points in their
summary are here quoted:
Average composition of 574 samples of market butter collected for a period of one
year, beginning March, 1907, was: Water, 13.54; fat, 83.20; salt, 2.25; and casein and
ash, 0.90 per cent.
There was no difference in the composition of butter caused by the season of the
year, the State where it was made, of the dealer by whom it was handled.
Average composition of 60 samples of "convention butter" was: Water, 12.54; fat,
84.65; salt, 1.77; and casein and ash, 1.02 per cent.
The Dairy Division published in 1902, as circular 39 of the Bureau
of Animal Industry, United States Department of Agriculture, the
average water content of 802 samples of creamery butter, from 400
different creameries located in 18 States. The average water content
was 11.78 per cent.
C. W. Fryhofer, of the Dairy Division, analyzed butter purchased
on the New York market during 1907. This work has hitherto been
unpublished, and the results are as indicated in the following table:

Analysis of butler purchased on the New York market in 1907.

Contents. S Average

Butterfat .... ........................ ............ ........... .......... 170 82.35
W ater................ . .... ........................... ............. 828 13.72
Sal............ .................................................. : 142 21
Salt ......... ..... .. ........... [ 142 2.15
Curd.................. ......... ........................................ 109 .88

The Massachusetts Experiment Station Report for 1892 gives the
following average analysis of 25 samples of butter: Fat, 83.95; salt,
4.74; curd, 0.66 per cent (water not given).
Iowa Experiment Station Bulletin 80 gives the following average
analysis of 224 samples of butter (State educational contest): Fat,
83.91; water, 12.87; salt and ash, 1.98; curd, 1.23 per cent.

THE EXPERIMENTAL. WORK.
AREA COVERED.

The area covered in this investigation embraces 14 States, namely,
California, Iowa, Kansas, Maine, Michigan, Minnesota, Montana,
New York, North Dakota, Oklahoma, Pennsylvania, South Dakota,
Texas, and Wisconsin. The samples were taken during a period of
one year from 488 creameries, and the total number which reached
the laboratory in good condition for analysis was 695.






THE EXPERIMENTAL WORK.


METHOD OF SAMPLING.

The samples in all cases were collected by Federal and State officials
who appreciated the necessity of proper sampling. The following
instructions were given each official:
The samples may be taken with a trier or by stripping a tub and cutting a V-shaped
wedge from top to bottom of tub. The sample should be large enough to about fill the
can. A sharp knife is satisfactory for cutting out the butter, which may be put into
the can piece by piece until the can is about full. The cover should be pressed on
tight, the can placed in the mailing tube, and mailed to the Dairy Division.
Be sure to note the number on sticker pasted on the can and mark the same number
on the detailed report of manufacture. These should be filled out for one day as fully
as possible and returned to us. This work may have an important value on the future
standard for butterfat in butter, and we request caution in every particular. If the
sample of butter is not taken from the tub it may be taken from the churn after the
butter is worked and ready to pack. The surface of the butter should be stroked with
a ladle to remove free moisture appearing on the surface and then take about 10 samples
from different parts of the churn, which put directly into the can. If the sample is
to be taken from the print, cut off from one end enough to fill can.
The samples were placed in half-pound friction-top cans, which were
inclosed in mailing tubes and sent to Washington. With the excep-
tion of a few, which were discarded, the samples were received in good
condition.
A number of samples were taken from the creameries making and
packing butter for the United States Navy. These are considered
separately, since the butter was made under contract specifying the
quantity of salt and water permitted.
METHOD OF ANALYSIS.

The samples were mixed by placing them, while still in the cans,
either in warm water or on the steam bath and stirring until the mass
was of the consistency of thick cream. In this condition-that is,
when the butter is not solid and yet not liquid enough to pour-it can
be thoroughly mixed. The charges, in duplicate, were taken after
mixing in this manner.
The fat, water, and curd were determined according to the official
method as described in Bulletin 107 (revised) of the Bureau of Chem-
istry, United States Department of Agriculture.
The salt was determined by the hitherto unpublished method
devised by C. E. Gray, formerly chemist in the Dairy Division, the
details of which are as follows:
Volumetric flasks of 250 c. c. capacity are used, which are provided with a second
mark representing the volume of 250 c. c. plus the volume occupied by the fat in 5
grams of average butter at about 80' C. Five grams of the butter to be tested are
weighed into a small beaker and washed with hot water into the vol u metric flask. The
flask and contents are then vigorously shaken and hot water added until the upper


The term "curd" as used In this bulletin includes the ash and lactose.
45230-Bu1l. 149-12--2






COMPOSITION OF AMERICAN CREAMERY BUTTER.


layer is considerably above the second mark. The flask is then allowed to stand until
the fat has risen into the neck and the upper layer settled to the upper mark, caused,
of course, by contraction on the cooling of the liquid. At this point a 50 c. c. pipette
is thrust into the flask and aliquots representing 1 gram quickly removed. The fat
is prevented from entering the pipette by holding a finger over its mouth until the
point is well below the fat layer. After cooling, the aliquots are titrated in the usual
manner with a standard silver nitrate solution, using potassium chromate as indicator.
This method has been found to compare very favorably with the
official method in accuracy and has the advantage of being much
more rapid.
RESULTS OF THE ANALYSES.

A general table, which contains the original data of all the samples
having practically complete churn records, is shown as Table I of
the Appendix at the end of this paper. This table gives the samples
by number, with the chemical composition and churning record of
each. The following 30 tables have been constructed from the origi-
nal data to facilitate study and show some of the comparisons that
may be made.
Tables 1 to 12, inclusive, show averages of all samples in the aggre-
gate. Tables 13 to 24, inclusive, have been compiled to show the
average composition of butter from those States where the bulk of
the samples originated. Tables 25 to 28, inclusive, give the chemical
composition and churning record of those samples showing extremes
in the various constituents. Tables 29 and 30 record the analysis of
34 samples of Navy butter.

GENERAL AVERAGES.

The first series of tables, Nos. 1 to 12, show the average composition
of all the samples; the average composition by classes, seasons, and
size of granules; the temperature of churning and of wash water by
seasons; the test of buttermilk by seasons; the relation between the
fat and moisture contents; and various phases of the churning condi-
tions.

TABLE 1 -Arerage composition of all samples used in the investigation.

Number of samples.' Fat. Water. Salt. Curd.

Percent. Per cent. Percent. Per cent.
f 5........................................ ..... ........ .... 82.41 13.90 2.51 1.18
' This includes all samples which reached the laboratory in good condition. The churn records were,
however, not complete in all cases. In the tables which follow some of the results were omitted for this
reason.

The samples having complete churn records were divided into three
classes: (1) Those having 84 per cent of fat and over, (2) those having







RESULTS OF ANALYSES.


less than 81 per cent, and (3) those having 81 to 84 per cent of fat.
The average composition of the three classes is given below:

TABLE 2.-Average composition of the butter by classes.


Number
Class. of sam- Fat. Water. Salt. Curd.
pies.


Per cent. Per cent. Per crnt. Per cent.
S..................... ......... . .............. ... 12 84.78 12 45 1.78 0.98
2 ....................... ............... . ... ... 130 79.77 15 32 3.52 1.37
3 ................................ ...... ............ 370 82 55 13. 85 2. 11 1.18
'V variation . .. . .. . ............ ......... 5 01 2 R7 1.74 .39


TABLE 3.-Average composition of the butter according to seasons in which saminples wer
taken.


Season. Fat. Water. Salt. Cur'd.


Per cent. Per cent. Per cent. Per cent.
January February, March....... ........................ 82.46 13 94 2.49 1.10
April, M ay, June .......................... .. ............ 82.93 13.67 2.42 .96
July August, September................................... 82.12 14.04 2.58 1.25
October, November, December............................... 82.25 13.81 2.55 1.38
V ariation ............. .. ....... ... .. .... . 8- .81 .34 .16 .42


TABLE 4.-Average composition of the butter according to sie of groniules uhen churning
was completed.


Size of granules.


Sm all ................ ...... . . . ...............
M ed ium ............................................
Large..............................................
V ariation..... ...... ....... ..................


Number
of
samplh-'.


224
292
102


Per cent.
82.64
82.45
81.87
.77


Water.


PeT cent.
13.66
13.93
14.20
54


Per cent.
248
2.46
2.80
.34


Curd.


Per cent.
I 22
I 16
1.13
.09


TABLE 5.-Average and range of temperature of churning acrordinq to s.asorns in nhich
samples uwecre taken.


Season.


A verager'


Highest. I Lowrst.


OF -F.
January, February, M arch .......................... .................... 57 60
A pril, M ay June ...................................................... .. 5fi 64
July. August, Septem ber . ................. . ................... 5t 66
October, Novem ber, Decem bxr .................................... ..... 57 66


TABLE 6.-Test of buttermilk according to seasons in u which samrnples were taken.


Season.


January, February March............. .................. ....
A pril, M ay, Jun e.......... .. .... .......................................
July August, Septem ber ........................ ............... ........
October, November, December ...................... .....................
Average of all sam ples .............................................


Avecrage. I Ilichi'st. I Lowest.


Per cent.
0.10
.19
.20
.13
.17


Per cent.
1.90
1.90
1.30
.61


Per cent.
0.03
.01
.01
.02







COMPOSITION OF AMERICAN CREAMERY BUTTER.


TABLE 7.- Temperai ure of wash water according to seasons in which samples were taken.

Season. Average. Highest. Lowest.


January, February, March............................................... 59 68 50
Aprd, May, June.... ......... ...................................... 56 68 46
July, Augist, Spplpm ber .... ........ ................................... 56 72 42
October, Novem ber, Decem ber........................................... 58 75 49


TABLE 8.-Relation between moisture and fat content, the variations in
of samples having fixed moisture content.

Fat.
Number Percent Fat.
of of Moisture.
salsamples 11g. Low. Average.

Per cent. Per cent. Per cent. Per cent.
S 1 2 10 to 10.99.. 87.39 84.06 85.86
30 4 8 1 to11.9.. 86.60 82.32 85.10
92 14.7 12 t1o 12.99.. 86.36 81.47 84.04
221 3.5.4 131o13.99.. 84.86 78.98 82.91
168 26.9 14to14.99.. 83.97 78.72 81 13
74 11.8 15 1o 15.99.. 83.49 77.77 80 50
31 4 9 16and over. 81.17 73.49 78.70


the fat content


TABLE 9.-Relation between butterfat and moisture content, the variations in the moisture
content of samples having fixed fat content.

Water.
Number Per cent
of of Butterfat.
samples. samn ples. High. Low. Average.

Per cent. Per cent. Per cent. Per cent.
30 4.8 Below 79... 2065 13.92 16.33
27 4.3 79 1o 79.99.. 17 56 13.64 15.37
73 11.6 80to1080.99... 16.78 13.12 14.89
110 17.6 81 o1081.99. 16.39 12.45 14.38
128 20.5 82 to82.99.. 15.20 12.30 13.90
132 21.1 83 108to3.99... 15.06 12.05 13.37
88 14.1I 84 Lo84.99. 13.80 10.93 12.79
24 3.8 85to85.99.. 12.91 10.66 11.90
12 1.9 86 and above 12.02 10.13 11.13

TABLE 10.-(Churning conditions of all samples containing 84 per cent fat or more.


Average fat. content of cream
churned............. per cent.. 28.04
Average acidity of cream churned,
per cent ........................ 51
Churning temperatures:
Highest ................. OF.. 63
Lowest............... .. F.. 48
Average .................. F.. 57.1
Length of time turnedd:
Highe-t .......... minutes.. 120
Lowest ................. do.... 10
Average............... do.... 46.1
Size of granules:
Small ............... samples.. 60
Medium...............do.... 50
Large.................do.... 13
Not given............ do.... 1

124


Temperature of wash water:
Highest................ F..
Lowest..................F..
Average .................. OF..
Revolutions in wash water:
Highest .....................
Lowest ......................
Average......................
Revolutions in wash water (rollers
in gear). 11 samples:
Highest .....................
Lowest.......................
Number of revolutions worked:
Highest .....................
Lowest.......................
Average.....................


68
43
57

50
2
11.5


25
2

120
9
20.8






RESULTS OF ANALYSES.


TABLE 11.-Churning conditions of all samples containing less than 81 per cent fat.


Average fat content of cream
churned ............. per cent.. 27.8


Average acidity of cream churned,
per cent.......................
Churning temperatures:
Highest................. OF..
Lowest................... F..
Average................. OF..
Length of time churned:
Highest........... minutes..
Lowest.................do....
Average............... do ....
Size of granules:
Small............... samples..
Medium.............. do....
Large.................do....
Not given.............do....


.503

84
48
56.6

330
20
53.6

41
56
30
3


Temperature of wash water:
Highest................ OF..
Lowest ................... OF..
Average.................. F..
Revolutions in wash water:
H ighest.....................
Lowest .......................
Average ......................
Revolutions in wash water rollers
in gear), 32 samples:
H ighest.....................
Lowest .......................
Number of revolutions worked:
Highest .....................
Lowest .......................
Average.....................


(30 samples showed 16 per cent or more of water.)

TABLE 12.-Churning averages of samples having 81 to 84 per cent offal.

Fat test of cream churned, Granules of butter-Continued.
per cent ..................... 28.01 Large ....................... 62
Acidity of cream churned, Not given ................... 2
per cent ..................... .535 7
Time churned, minutes........ 45.9 370
Temperature at which churned, Temperature of wash water. F.. 57.3
F......................... 56.8 Revolutions in wash water ....... 14.2
Granules of butter: Revolutions in wash water rollers
Small...................... 130 in gear, 59 samples) ............ 10.8
Medium ................... 176 Number of revolutions worked .... 19.94

AVERAGES BY STATES.

Tables 13 to 24, next following, show the average composition of
creamery butter secured in this investigation in a number of selected
States, namely, Minnesota, Wisconsin, Iowa, California, Pennsylva-
nia, North Dakota, Texas, and Michigan.

MINNESOTA.

TABLE 13.-Results of analysts of 223 samples from the State.

Percentage. Fat. Water. Salt. Curd.

Per cent. Percent. Percent. Per cent.
A verage....................... ................................... 82.81 13. 60 2.34 1.24
Highest................. ...................................... 87.39 17.33 5.62 3.32
Lowest........................................................ 77.53 10.13 .68 .12
Variations............................................... 9.86 7.20 4.94 3.20

NoTE.-The "highest" and "lowest" in the above table and similar tables are the highest and lowest
in all the samples; that is, the highest fat percentage and the highest water percentage, for example, would
not necessarily occur in the same sample.


68
48
57

82
2
19.4


15
2

105
3
21.1








14 COMPOSITION OF AMERICAN CREAMERY BUTTER.


TABLE 14.-Number of samples having fixed percentages of each constituent, graduated
from lowest to highest.


Number i
of Fat. I
samples.


Per cent.
1, 77
6 78
3 79
19 80
37 81
43 82
59 83
39 84
11 85
4 86
1 h7

223 .........


Number
of
samples.



It
46
91
54
II
7
1


Water.



Per cent.
10
II
12
13
14
15
16
17


Number
of
samples.



8
80
91
33
9
2


223 ....... I 223


Number
Salt. of
samples.


Per cent.
Below I 1
1 4
2 7
3 20
4 31
5 116
25
12
3
4

.......... I 223


Curd.



Percent.
0.1
.2
.4
.6
.8
1.0
1.5
2.0
2.5
'3.0


I Or more.
NOTE In the above table and similar tables that follow the per cent given includes all fractions up to the
next per cent given. Thus, 77 per cent includes all fractions up to 77.99 per cent.


WISCONSIN.

TABLE 15.-Results of analyses of 117 samples from the State.


Percentage. Fat. Water. Salt. Curd.


Per cent. Per cent. Per cent. Per cent.
A verage...... ................................................. 82.48 13.77 2.61 1.14

H ehest ........................................................ 86.75 18. 23 5 46 2.12
Low e st......................................................... 75.68 10.53 .95 .23

Variations........ ....... ............................. 11.07 7.71 4.51 1.89



TABLE 16.-Number of samples having fixed percentages of each constituent, graduated
from lowest to highest.


Number
Fat. of
samples.


Per cent.
75 3
77 5
78 18
79 47
80 26
81 15
8'-2 2
83 1
81
85
86

. . .. . 1 17


Water.



Per cent.
10
11
12
13
14
s15
16
18


Per cent.
Below I
1
2
3
4
5


Number N umber
of of


Number
of
samples.


Per cent.
0.2
.4
.6
.8
1.0
1.5
2.0


117 I......... 117


Number
of
samples.



1
2
2
3
16
20
26
23
16
5
3

117


Number
of
samples.







RESULTS OF ANALYSES.


IOWA.


TABLE 17 -Results of analyses of 131 samples front the State.

I'ereenta:e. Fat. Water. Salt. Curd.

Per cent. Per cent. PeT cent. Per cent.
A average ............................ ........................... S2.11 14. 24 2.51 1.12
H ighest.... ... .. ........ ..................... ...... 6.0 18.54 5.96 3.25
Lowest........ .. .... .. .. ...... . ............. 75.21 10.72 .94 .20
Variations .... ....... ....... . . .. ..... ...... 10 87 7.82 5.02 3.05


TABLE iS.-Number of samples having fixed percerntag(s of each constituent, graduated
from lowest to highest.

Number Number I Number Number
of Fat. of \ater. of Salt. of Curd.
samples, samples. samples, samples.

Per cent. Per cent. Per cent. Percent.
1 75 1I 10 2 Below I 5 0. 2n
6 78 4 11 41 I 6 .40
7 79 14 12 50 2 18 .tO
19 80 33 13 28 3 22 .80
21 81 49 14 8 4 56 1. 1
36 82 21 15 2 5 19 1. 50
20 83 6 161 4 2.00
16 84 2 1; 1 3.25
4 A5 I I.
1 86
13 1 . .. .. .. j I'll ..... ...... ....


CALIFORNIA.

TABLE 19.-Results of a analyses of 95 samphs from the State.

Percentage. Fat. Water. Salt. Curd.

Percent. Percent. Percent. Percent.
A average ...................................... ................ 82.12 14.19 2.64 1.05
H ighest............................................ 8091 20..5 5. 7 3.41
L ow est ......................................................... 73.49 10.06 .94 .3.1
V ariations ................................................ 13.42 9.09 1 4.2.3 3.08


TABLE 20.-Number of samples having fixed percentages of each constituent, graduated
from lowest to highest.

*
Number Number Number Number
of Fat. of Water. of Salt. of Curd.
samples, samples. samples. samples.

Per cent. Per cent. Per cent. Per cent.
1 73 1 10 2 Below 1 1 0.2
3 78 4 11 17 1 12 .4
11 79 6 12 50 2 17 .6
9 80 31 13 16 3 24 .8
22 81 28 14 7 4 30 1.0
17 82 20 15 3 5 4 1. 5
19 83 3 16 3 2.0
8 84 I 18 3 2.5
3 85 1 20 1 3.0
2 86
95 I .......... 95 .......... 95 ........ .. 95 ..........







16 COMPOSITION OF AMERICAN CREAMERY BUTTER.

PENNSYLVANIA.

TABLE 21.-Results of analyses of 37 samples from the State.


Percentage. Fat. Water. Sailt. Curd.

Percent. Perce PerPer cent. Per ent.
A verage......... ...................................... ..... .... 82.81 13.53 2.63 1.03
Highest.............. .... ........... .... .. 85.64 10.88 5.21 1.72
Lowest ......... ..... .. ....... ........................ 77.92 11.72 1.35 .52
Variation......................... ....................... 7.72 5.16 3.86 1.20


NORTH DAKOTA.

TABLE 22.-Results of analyses of 17 samplesfrom the State.


Percentage. Fat. Water. Salt. Curd.

I Percent. Percent. Percent. Percent.
Average.................................................. ...... 82.40 13.63 2.81 1.1-
Highest...................................................... 84.38 15.73 4.29 270
Lowest......... .............. ............................80.26 10.95 1.41 .48
Variation............ ..... ............................... 4.57 4.78 2.88 2.22


TEXAS.

TABLE 23.-Results of analyses of 15 samples from the State.


Percentage. Fat. Water. Salt. Curd.

Percent. Percent. Percent. Percent.
Average ....................... ........................... 8&76 13.98 2.15 1.11
H highest ............................ .. ........... I 85.58 20.23 3.83 2.33
L ow est ............... ....................................... 79 95 11.04 1 03 .52
V ariation....................................... ......... 63 9. 19 2.80 1.81


MICHIGAN.

TABLE 24.-Results of analyses of 10 samplesfrom the State.


Percentage. Fat. Water. Salt. Curd.

Percent. Percent. Percent. Per cent.
A average ...................................................80..... 99 14 44 3.31 1.26
H ighest....... ................................................. 83.51 16.75 5.98 2.05
Low est ........................................................ 75.93 13.09 1.46 50
Variation... ............................................. 7.58 3 66 4.52 1.55
-------------------------------------- ------5- 2 ---1.





RESULTS OF ANALYSES.


The results in Tables 14, 16, and IS, which concern the States of
Minnesota, Wisconsin, and Iowa, are shown graphically in compara-
PEW CeW7 OF FAT Izv B1V r7TT,.
S 75 76' 77 78 79 80 81 82 83 84 85 86 87


FIG. 1.-Diagram showing the fat content of the smplei fromn Iowa, Wisconsin, nod
all samples in the Investigation.


PER CENT OPF WTP /IN 6cT7"'/?


Minnesota, and of


140 2 /3 /14 /15 /6 /7 /18 /9 21
4 5 - - --------
IOWA
-40 W/S.

3t5 1 p.. --







k1I
II
i/ 4S



'/./ (Z
__ J'_ __ ____ 1/'_____ __ _____


FIG. 2.-Diagram showing the moisture content of the samples from Iowa, Wiconin, and Miinne.,ota,
and of all samples in the investigation.
tive form in figures 1 to 4. There is this difference, however, that
whereas the tables give only the number of samples for each given per-






COMPOSITION OF AMERICAN CREAMERY BUTTER.


centage of the various constituents of the butter, the diagrams show
percentages of both samples and constituents. In addition there is
added, for further comparison, a curve representing the percentages
of all the samples in this investigation.

DETAILS OF SOME EXTREME SAMPLES.
In the succeeding four tables, Nos. 25 to 28, are found details of the
samples, which gave, respectively, the highest fat and lowest water
record, the highest water and lowest fat record, the lowest curd
record,. and the highest curd record.
P&? CENT OF SALT /I b/TTR
_. Bowl/% / 2 3 4 65 6


FIG. 3.-Diagram showing the salt content of the samples from Iowa,
Wisconsin, and Minnesota, and of all the samples in the invest igation.
TABLE 25.-Composition and churning record of sample No. 503, which has the highest
fat and lowest water content found in the investigation.
Analysis: Butterfat 87.39, water 10.13, salt 1.76, curd 0.72; total, 100 per cent.
CHURNING RECORD.
Butter made........... pounds.- 410 Temperature of buttermilk... F.. 58
Ripening temperature...... F.. 62 Amount of wash water......gals.. 100
When cooled ................ 5.30 p.m. Revolutions in wash water ........ 5
Temperature when ready to churn, Rollers in or out of gear ........... Out.
F ............................ 57 Number ofrevolutionsworked.... 22
Length of time churning.... min.. 45 Kind of churn used ........... Victor F.
Size of granules ......... Medium fine.
Churn cover closed tight, while working the butter.






RESULTS OF ANALYSES.

A'O C'NVr oce/RoD.
26 080 / /.so 2


2.50 3oaRMORA


/o~//
IOWA-












15I I
S-- ___ ___ ii____ ___
__ A- -- .5









Ic,< __ ___'L___ __ _- -_
so S.










Z- \
4330- -- \ -
k* '
&5^ __ _ _^ 3 _


FIG. 4.-Diagram showing the percentage of curd in the samples from Iowa, Wisconsin, and Minnesota,
and in all the samples in tie invetigat lion.

TABLE 26.-Composition and churning record of sample Ao. 7,S4, ulthich hais the highest
water and lowest fat content found in the inLestigalion.
Analysis: Butterfat 73.49, water 20.65, salt 5.14, curd 0.72; total 100 per cent.
CHURNING RECORD.


Pounds of cream ................. 1,800
Test of cream......... per cent.. 30
Pounds of butter made.......... 600
Pasteurizing temperature.. .F.. 180-185
Ripening temperature........ F.. 48
When cooled ................ All night.
Temperature when ready to churn,
OF ............................ 50
Kind of churn used............... S.
Length of time churning ... min.. 60


Size of granules ................ Wheat.
Test of buttermilk ..... per cent.- 0.54
Temperature of wash water.. .F.. 64
Amount of wash water: 1st, as
much as cream; 2d, one-third as
much.
Revolutions in wash water........ 4
Rollers in or'out of gear .......... In.
Length of time worked ...... min.. 6


Churn cover closed tight while working the butter.


./0


0.9 0.40






COMPOSITION O AMERICAN CREAMERY BUTTER.


TABLE 27.-Composition and churning record of sample No. 417, which has the lowest
curd content found in the investigation.
Analysis: Butterfat 84.62, water 13.60, salt 1.66, curd 0.12; total 100 per cent.

CHURNING RECORD.


Pounds of cream ................. 1,313
Pounds of fat in cream .......... 360
Pounds of butter made.......... 430
Per cent of fat in cream.......... 27.4
Pasteurization temperature... F.. 150
Ripening temperature....... F.. 65
When cooled ................. 2 to 6.30
Temperature when ready to churn,
OF ............................ 59
Kind of churn used ........... D. No. 4.
Length of time churning.... min.. 25


Size of granules........... Navy beans.
Temperature of buttermilk...F.. 60
Test of buttermilk ...... per cent.. 0.8
Temperature of wash water... F.. 55
Amount of wash water: Same as
buttermilk.
Revolutions in wash water........ 12
Rollers in or out of gear.......... Out.
Length of time worked......min.. 21
Number of revolutions worked.... 18


Churn cover closed tight while working the butter.

TABLE 28.-Composition and churning record of sample No. 553., which has the highest
curd content found in the investigation.
Analysis: Butterfat 81.21, water 13.85, salt 1.52, curd 3.42; total 100 per cent.

CHURNING RECORD.


Pounds of cream ...............' 1 1,335
Test of cream..........per cent.. 30. 6
Pounds of fat in cream.......... 3, 476
Pounds of butter made.......... 4,349
Ripening temperature....... F.. 56
Acidity when ready to churn,
per cent ....................... 0. 7
Temperature when ready to churn,
OF ............................ 57
Kind of churn used.......... D. No. 6.


Length of time churning... .min.. 40
Size of granules ................ Wheat.
Temperature of buttermilk... F.. 58
Test of buttermilk .. per cent.. 0.13
Temperature of wash water.. -.F.. 60
Amount of wash water......gals.. 100
Revolutions in wash water........ 10
Rollers in or out of gear .......... Out.
Length of time worked ...rmin.. 5 to 10
Number of revolutions worked.... 18


Churn cover closed tight while working the butter.

NAVY BUTTER.

Navy butter, in this article, has reference to the creamery butter
made and packed for the Navy Department under the supervision
of the Dairy Division, under contract to conform to specifications
prepared by the division.
The specifications affecting the composition of the butter read as
follows:
Butter.-Shall be fresh butter made during such period of 90 days to be stated
in proposal after April 15, 1910, and before August 15, 1910, as shall be most suitable
for butter making in the locality of the creamery where it is to be made, from pasteur-
ized milk or cream, none of which shall contain before pasteurization more acid in
50 c. c. than will be neutralized by 15 c. c. or 13 c. c. of N/10 alkali solution, as deter-
mined by Mann's acid test, for butter scoring 94 and 95, respectively.

I One day's make, several churmlbgs.







NAVY BUTTER.


Quality.-Shall be strictly of the grade of creamery extras and must score not less
than 94 and 95, respectively, at the time of packing.
Composition.-Moisture in the butter must not exceed 13 per cent. There must
be no preservative used other than common salt, and that shall be at a rate giving not
less than 2J per cent or more than 31 per cent salt in the butter at time of packing.
Inspection.-The ingredients, manufacture, sanitation, packing, boxing, marking,
and shipping of the butter shall be subject to inspection by Government inspectors,
who shall have full authority to reject any lot of milk, cream, or the finished butter,
or any other requirement which does not conform in every respect to these speci-
fications.
Tests.-The Government inspector shall make all the necessary tests to determine
that the acid in the milk or cream and the salt and moisture contents in the butter
are within the limits specified.

The samples of Navy butter analyzed in this investigation gave
the following results:

TABLE 29.-Coinpositio cf .i4 .sOamplts cJf Nariy butter.

Percenma:-. Fiat. Waier. Salt. Curd.

Per cent. Percent. Perc nt. Percent.
Average ........ ..... .............. ...... ........ 4. 1 12.21 2.72 0.94
Highest ................... ....... ........... ......... S5. 4. 13.09 3. 1 1. qt1
Lowest............ .... .... .... ............... .. 2. 90) 11.19 2.02 .48
Variation..................... ........ .............. 2.5b 1.90 1.16 1.33

SAMPLES DIVIDED ACCORDING TO SIZE OF GRANULES A" TIME CHURNING WAS
COMPLETED.

Large granules....................... .. ..... ...... ..... 54.27 12.10 2.70 0.92
Medium granules .......... ...... .. ..... . ... . . .... S.3. 69 12.'.9 2. 68 .93
Small granules ............................................ 84.31 11.931 2. 7 .97


TABLE 30.-Churning conditions of samples of Naty butter.


Average fat content of cream
churned.............percent.. 31
Average acidity of cream
churned............percent.. 0.164
Churning temperatures:
Highest............... F.. 56
Lowest ................ .F.. 46
Average ............... F.. 51
Length of time churned:
Highest........... minutes.. 120
Lowest .............. do.... 30
Average ............ do.... 55
Size of granules:
Small ........... samples.. 11
Medium............. do.... 10
Large...............do.... 13

34


Temperature of wash water:
Highest ........... ... F..
Lowest ................ F..
Average .............. OF..
Revolutions in wash water (rollers
out of gear):
H ighest....................
Lowest....................
Average ...................
Revolutions butter was worked:
H ighest....................
Lowest....................
Average ...................


51
42
46


12
4
9.5

33
13
22










APPENDIX.



The detailed analyses of all the samples in this investigation are given in the two
following tables. Table I records the general samples, and Table II the samples of .
Navy butter.

TABLE I.-Detailed analyses of samples of American creamery butter.

M a Revolu-
Composition. E s on a
3a -. 3 water.
I. 8 .-------- w

~ ~ ~ ~ ~ ~ ~ ~ : I iSI8 itS.8!t~



Per.ct. Perct. P.ct. P. ct Lbs. P. ct. P.ct. Mins. OF. F. -
1 July ....... 79.58 15.37 3.94 1.11 .... 31 0.64 1 100 S b0 60 6 2
2 ..do ....... 79. 23 15.70 4.36 71 ..7 29 .66 1 95 M 60 60 6. 32
3 ...do ....... 79 77 15.00 3.96 1.27 .... 25 .... .. G 60 S 58 58 .... 12 12
4 ...fJo....... 80.75 13.66 4.02 1.57 ....... 25 ..... G 45 S 69 58 .... 12 12 .
5 ..do ...... 79.40 14. 17 5 17 1.26 ....... 25 ...... 35 S 60 58 .... 12 12
7 August.... 81.00 14.54 3 :9 81 1,010 30 .60 1 58 S 57 66 .... 8 15
11 JuJy ...... 3.25 14.31 1.31 1.13 228 33 ...... 45 S 50 52 .... 8 .--.
12 June ...... 82.00 14.51 2.41 1.08 658 25 .60 55 S 58 54 .... I 11 1
1.3 July ...... 81 41 15.02 2 9 .88 504 25 .... 35 M 59 48 .... 14 12
14 ..do ..... 84.38 12.93 1 88 .81 571 28 ...... 1 75 M 48 53 .... 12 22
1o do ..... 2.14 14.05 1.97 1.84 185 33 .. 45 M 55 52 .... 20 15
16 .do ....... 84.13 13.58 1.58 71 580 31 .... 1 105 M 54 56 .... 12 ....
17 .do ..... 85.98 12 31 1.05 .66 161 ......... 1 35 L 52 50 .... 3 4
18 June ...... 79.93 14.7; 4.45 .86 732 25 ... 30 S 62 58 .... 33 13
19 .do ...... 81.91 14 95 2 28 .86 859 26 ...... 28 S 62 48 5 ... 7
20 July ...... 84.2.5 12.99 1.87 .89 530 24 ...... 3 45 M 53 52.... 8 20
21 .do.. .. 80.3815.85 2.85 .92 2,386 .... .... I 30 L 56 500 ..... 12
242 ...o..... 81.37 14.52 3 34 .77 1,195 .. ...... 0 45 L 56 .. 10 25
23 .i...... 2.8 14.17 1.77 82 625 27 ...... 45 M 60 52 .... 20 20
21 .do ....... 82 00 14.19 2 59 1. 22 500 ...... ...... B 55 M 50 50 .... 7 18
2u ...do...... 83 07 13 47 2 45 1.01 1,429 26 ...... B 40 M 5 52 .... 4 18
27. o ...... 82 (14 111 3.71 1.14 690 28 ...... B 70 L 54 60 .... 10 25
28 .do... 85.34 12.96 1 19 1.01 591 29 ..... B 45 M 63 2 .... 30 22
29 .do ... 8.49 1528 28 15 1. 1.39 315 ...... ...... B 40 UM 54 54 5 .... 18
31 do..... 82 74 1 58 1.90 78 580 ........... I 60 L 52 55 .... 14
317 do.... 8.9827 123 LOit'611 3 52 5.. 14




31 Novemher 079 14.22 3.91 1.08 60 22 ...... B 30 M 62 58 .... 15 1 s
33 Detemher. 80.01 14.90 3.52 1.57 2,294 21 ...... E 40 S 60 60 .... 12 22
35 September 79.10 17 56 2.17 17 ..1 .. .. ... 36 F 60 M 54 52 10 .... 23
4( November 83.78 13 13 1.72 1.37 163 26 ...... I 45 M 60 54 6 ..-2 20
44 April ..... 84.28 13.41 1.62 .69 896 34 .52 G 35 M 5 455 .... 6 12
4; July ....... 80.23 14.45 4.59 .73 732 26 .50 G 40 S5 52 .... 3 .-1
54 AugUSt.... 4.28 12.33 2.02 1.37 662 29 .54 B 75 L 60 58 .... 2 22
55 ..do...... 8. 31 14.36 4.40 .93 60 .......... I 60 S 54 56 .... 15 14
59 ..do ...... 84.09 3 3.10 1.88 .93 629 252 .65 B 95 L 61 58 3...3
33 D6me 00 4.035 .72240 271 E5 40 S2 60 60 .... 12 22


60 ..do ....... 83.49 13.223 2.05 1.24 640 27 .59 B 52 L 60 5 .. 22
bl July.... SO 91 14.76 3.39 .94 650 32 .50 0 40 S 51 ... 7 19
63 August... S1.85 13.81 3.83 .51 315 .... .... G 30 M 57 57 .... 1 20
64a ..do... 84.70 12.12 1.89 1.29 336 26 ...... B 50 S 57 58 .... 17 26
2 ..o... 84 09 12 51 2 77 .63 335 28 ...... B 40 L 5761 .... 10 7
73 ...do ... 83. ?, 13.63 1.95 1.15 373 32 ...... I 45 M 50 .... 6 9
100.1 October.. 81.98 14 65 2.79 .58 1,240 27 ...... G 0 S 59 61 ... 71 14
1 ..do ...... 82.45 11 07 2 77 .71 1,240 27j ...... G 50 S 58 58 ....81 14
10 July....... 7.5 8 18.23 5.46 63 1,183 .. .. ..... 5 L 52 5 ... 157
If7 ..do ....... 80.85 15.19 2.41 1 55 630 35 ...... G 40 M 5 22... 8 20
107 ..do...... 82. 21 15 20 133 .26 126 22 ...... B 30 M 58 53 .. 6 12
10IO ..do ...... 83.20 12.48 3.79 .53 910 ....... .49 I 75 M 49 52 ... 20 18
109 ..do ....... 84.07 13 02 1.99 .92 389 ............ I ,90 M 52 52 10 14
110 ..do...... 79.37 16.65 3.04 .94 424 ............ F 210 S 52 50 ... 10 60 .
111 ...do...... 84.38 13.50 1.02 1.10 ......... ...... T 45 M 53 52 ... 15 18
112 ...do...... 81.80 14.49 2.94 .77 767 31 ...... I 60 L 58 60 ... 30 12
I The letters in this column stand for small, medium, and large. Granulesthe size of a grain of wheat
and less are called "small "; those as large as a pea or bean are called medium"; and when larger than a
bean they are called "large."








APPENDIX.


TABLE I.-Detailed analyses of samples of American creamery butter-Continued.


- :R





Per ct.
115 August .... 84. ;9
123 November 82.73
124 ...odo ...... 82.27




126 ... do ...... 81.82
130 July ...... 7.7.92
132 ...do ...... 78 80
138 August .... 84 85
C -











139 ...do ...... 82.77
S










140 ..do ...... 83.28
141 ...do ..... 80. 28
Per ci.




115 August..do..... 84.779
123 NovemberJuly ...... 82.7320
124 ...do...... 82.27
126 ...do...... 83.52




146 August .... 81.2"7
13047 July...... 83.92
132 .. ........ 82.80
138 August...do ...... 841.185
13955 ...do...... 82.2577
14056 ...do...... 81.75
157 ...do..... 80.28
14258 ..do..... 81.7743




159 ..do ...... 82. 50
143 July...do ..... 81.20
14461 ...do...... 83.22.09
1462 ...do...... 83.5401





168 December. 83. 26
146 August.... 81.2766
147 July....83.68
183 ...do....82.23




15476 ...do...... 81.6215
177 July ...... 82.2531
15678 ..do...... 81.6475
179 August.... d 78.80
158 ...do...... 82.43.01
185 October..do... 82.503
191 July ...... 851630




192 August .... 82.27
16193 ...do...... 82.0938
16294 ...do...... 80.01
203168 DecNvember 83.2603
12069 August.... 78.6629
20176 ...do ...... 81.6277
20177 July...... 83.31
178 ...do....81.64




20179 August.... 78.82
180 ...do...... 84.01
185 October..do ...... 84.8370
191 ..doJuly...... 82.16
192 ..do August.... 82.527
193 ...do...... 83.38
194 ...do...... 82.21
203 November ...... 84.03




221 ... do ..... 80.87
205 Augus..do ...... 82.7429
206 ...do...... 84.77
20743 .do ...... 80.701
208 August -. 75 21




20944 ...do...... 81 88
21047 ...do ...... 81.7056
211 ..do...... 82.16
212 ..do...... 82.53
213 ct..dober.. 83.76
214 ...do...... 80.2517
2205 January... 83. 0617




257 September 79. 13
258 October..do... 83.41
259 January. do ... 82.74
236 ...do...... 84.2715
262 October... 83.70
263 August .... 82.6288
247 ...do...... 84.5674
251 ..do...... 80.62.58
252 ... do...... 8603
253 October.. 83.76
254 .do....81.17
255 January... 83. 17



25769 September 8479.13
258 October ...... 7783.453
259 January... 82.44
261 ...do....81. 15
262 October... 83.74

265 -do....82.58
266 ...iao... 86.03
269 September 84.34
27 ...do....77.53


Composition.




W LO E




Per ct, P. et. P. cf. L bs. P. cf. P. ct.
q -






12.-8 2.24 0.-9 82
13.90, 2.04 1.33 1,5L,0... 0 36
14.30 2.62 .61 545 19 ......
3







14.07 2.47 1 64 840 25
15.9 9 5.21 .88 697 22 .47
2 3.95 .83 700 2 .47




12.41 2.15 .59 41U ...... 52
13.60 2.64 .99 4.53 ... .....
124 2.14 1.84 236 211- <
P13 74 I. .82 3cs0 .....c .50
12.28 2.) 3 24 .99 440 ...........
13.90 2.04 1.33 1,51.0 ...0 36



14.3 0 2.82 .9361 545 219 ......
12.07 2.4 3 97 .77 251 27 ......
15.99 5.21 .S8 G97 22 .47



13.42 35 1.95 .8320 723 28 .47.....
12.41 2. 15 .59 4Iu.........52


13.8860 2.64 .9961 453 ..26 .65....
12.74 2.4.0 4 1.79 .84 2365 24 ......
14.31 2.81 .78 712 30...... .3750
14.78 3 .04 1.03 415 241 .42
12.04 31 2.76 .677 25... ... 55


14.45 2.77 1 03 900 ...... .52
1683 3.9 1.2 0 723 28...... 43
13.78 2.3924 2.140 45311 ...... ......5
14.5704 1.7930 .6349 655 24....... ...... ....
15.05 3.18 .5178 712 30........ .37.....
14.78 3.0453 1.03 810 41.. ...... .42.....
15.11 42.7621 .67 ............ .55
143.45 2.7793 1.680 3 900 24 .6852
16583 3.0 9 5.14 1.1028 800424 2 ......43
13.78 2.39 1. 4081 41120 22 ......
13.90 1.27 2 .30 .652 298 ...... ......
15.05 3.27 .560 360 32 .38
16.63 3.4853 1.5807 582 .... ......
15. 11 4.2! .67 ... .68


13.6513 1.49 .85 780 24 .68.....


12.65 2. 16 .36 607 30 ......
15.10 5.1466 1.10 424 500 .......15
14.967 2.8390 .81 ....420 2233 ....
13 90 1.27 2.46 .89 ..... ......
13.49 4.27.81 60 360 32 .638
16.63 3.48 1.07 582471 ...........
13.65 1.4910 .9285 780 3526 .....
12.6 5 2.16 .36 6. ... ...... ......
11.04 2.66 1.14 701 ..........I



18. 54 4.61 1.64 372 34 ......
14 5.09 2.8376 .84 .8 30 ......
13.66 3.21 1 43 620.. 25 ......
14.05 2.81 .93 568 32j .60


135.02 1.428 1.54 69471 .... ......
14.12 2.07 1.28 155 25 ......
12.86 1.25 1.12 4.59 25 ......
15 2.04 3.44 1.03 390 25 ......
1 8 .54 4 .61 1.64 372..... 31 ......



15.15 2.79 1.19 ...... 28 ......
14.059 2.5476 .684 1,008 3029 .....
1 3.66 3.21 1.943 620 2...... 16
15.22 1.28.41 1.67 495 ............
14.12 2.0724 1.4628 15568 25 .....
13.898 2.17 2.12 4.5902 25 ......
15.4528 3.0644 1.0387 422 31 ......
13. 48 2.54 .92........ 31 ..
15.15 2.79 [.19 ... 28 .


14.9205 2.54 .67 1,420902 ....
12.24 2.30 1.53 2.01 345 .16
16.22 2.41 1.61 324 32 .55.....
14.42 1.24 1.2246 568 23 .45
14.04 5.6235 1.11 402 25 .....
1 5.45 3.06 .87 1,422 31 .62
14.92 2.0874 .76 1,422 8 .45
12.70 1.53 2.01 34592 27 .60
16.39.46 1.678 3 .61 3 24 32 .55
14.04 1.57 1.4022 181 24 ... 4566
14.04 5.62 1.2104 49301 2933 .A
13.84 1.6145 .8730 32610 31 .4062
13.98 2.0892 .9450 57631 .. ......45
13.95 3.4560 2.08 4792 23 ............60
13.46 1.67 1.13 60) 25 .58
14. 11 1.87 1.40 587 ....66
13.31 2.60 1.35 844 32 .63
14.07 2.31 1.04 493 33j .64
11.49 [.61 .87 "326 30 .40
13.80 .92 .94 531 .
16.79 3.60 2.08 472 ............


8 60
I .-

" E

S 2
*- a
.a .d
At 52

OF.
M 53
8 6')
S58
8Si5
M 52
S 50
S5.)
S 53
M 52
M 52
M 54
L 61
N 58
M 61
M 59
S 57
L I5;,
L 54
L 56
L 56
L 56
L 57
M .I6
S 55
M 55
S 54
M n
M '10
S 55
S 53
M 58
S 55
MNI 58
L 52
S 59
S 58
M 57
M 54
L 52
Nt 52
M 5F3
S 54
M 58
M 51

M I51
6 50
At 52
L 64
L 64
L 63
S 54
S 54
M I51
S 52
M 62
L 64
M 5S
M 59
M fr
M 58
M 60
S 61
L 61
M 57
M 5S
M 54
M 58
M FO
S 54
M 50


Revolu-
j t tions In
wash
S water.

a
*-----

S S
S 3
6- 0t 0;


54 .... ...
64 14
69 15
54 .... 12
50 .... 12
50 .... 6
b2 .... 20
54 .... 11
52 .... 5
65 ... 25
58 .. 100
54 .... 10
59 .... 20
54 .... 12
60 .... 12
52 .... 12
64 .... 10
68 .... 6
("4 .... I?
h4 ... 12
(14" 12
112 ... 12
50 .... 7
54 .. .. 7
52 10 .....
52 7 .....
5n .... 12
60 .. 12
5U 3 7
52 .... 20
52 7.. .
50 6
53 .... 29
52 .. 5
57 4 ..
49 ..I.. n
56 ... 8
57 .. 4
61 32 12
54 .... 20
52 ... 7
52 ... ...
52 .. 2
50 .... 20
57 ... 6
53 ... 4
53 10
5 .. 10
52 10 ....
50 .... 12
55 .. 8
54 44
54 .... 44
46 .... 12
52 12.
52 .... 10
53 ... 8
53 .... 8
52 ... 59
59 4
66 ...
68 . 30
59 ... 12
58 .... 4
59 .... 10
62 30
56 .. 2
50 .... 8
50 .... 8
56 .... 10
54 .... 16
62 .... 20
52 .... 5







24 COMPOSITION OF AMERICAN CREAMERY BUTTER.

TABLE 1.-Detailed analyses of samples of American creamery butler-Continued.


Revolu-
Composition. E i- 2 ios
El wash C
2 a3 water.
G ___ _____ *goDS S ____



o 21 I S. 1 25 E |0 59 8 [ ]
; 0 Z 0 3 3 LE o
0.0

o a Sa3u < ? 5 cn 5 6'B i ,



278 Jut,. ...$.. 80 4 15.3 3.20 .90 800 0.23 B 55 L 54 60 .... 12 18
279 Auguj-l.... I1 'I 14 64 2.46 1.09 712 .30 B 50 L 54 60 .... 12 18
2%0 ..do...... 2 sl 13.38 2 89 .92 950 .23 B 55 L 54 60.... 12 16
281 .do...... 81 99 14.70 2.86 .45 500 .29 B 35 S 52 58 ... 12 18
2'2 do...... 81.43 13.8M 3 57 1.12 800 .25 B 40 L 54 60 .. 12 18
283 March.... 83 04 13.18 2.90 .B" 00 ....... B 40 M 58 58 .... 12 18 I
25 August.... 0 t. 1.43 l. G .95 840 31 ...... 1 60 L 53 54 ... 12 1
287 November 82. 45 13 .2 2.3 i. 27 772 28 .... I 90 M 56 56 .... 10 30
287 Augu-t.... 82 21 13.99 3 fn0 .74 748 25 ... I 105 M 56 54.... 12 12
288 ..do...... M3 36 13.56 2.15 .93 690 .. B 45 M 54 50 4 28
279 .do .... 8 14.14 3.20 2 17 30 25 ...... 1 40 52 52.... 12 9
290 ..do...... 0 27 10 7 1.94 1 01 1.035 30 30 M 53 53 ... 38 15
291 do ...... 81 05 1.5 61 2.42 .92 1.126 1 60 M 54 52 .... 6 16
2S3 .do ..... 80.43 13 73 3 52 .79 600 25 1 70 M 56 52.... 6 12
295 September 81.34 It 28 2 84 1 54 00 32 .. B 60 M 54 54 26 18
296' Ouctober... 82 53 14 4 1.86 .77 600 26 .... B 60 M 54 50 6 24
297 .do...... 80.t7 14 70 3 30 1.27 117 .. .... B 60 M 53 52... 25 24
298 .do...... 82.20 13 7. 3 74 .28 5) I 55 L 54 52.... 20 25
299 do..... b1 22 15.49 2.23 1.00 393 35 .51 1 35 M 50 50 .... 10 18
300 August.... 80. 15 14 88 3.63 1 34 110 ... .... F 20 M 54 56 10 3
301 ..do...... 84 76 11 97 1.75 1.52 017 25 .64 E 68 M 55 52.... 20 20
302 do...... 82.05 14 42 1.59 1.14 1,001) 40 .54 B 15 L 52 52 4 18
303 do..... 2 12 14.05 1.84 1.99 02.5 25 .59 1 71 M 55 54 .. 20 1 1
304 .do...... 82.48 14 00 1.85 1.".7 404 30 ... B 35 S 48 50 15 15
305 September .3 34 13.52 1.98I 1.12 194 .70 I 75 S 54 54 .... 22 17
306 October. 85.02 12.21 1. 1. 1.33 202 .......... E 30 S 60 53 .... 10 20
307 August.... 83.34 14.20 1 13 1.33 317 .I 50 M 52 50 .... 7 15
308 October. 83.48 12.89 1 53 2 10 222 E 45 L 58 52 .... 17 20
3029 do ..... A1 24 1 4.54 2.93 1 29 450 26 1I 45 M 53 54 .... 6 12
311 August.... 802.96 13.29 1.44 231 23 5 1 .. F 30 58 56 10 ....
312 ..do ...... 82.30 14.20 1.8.5 1.5 56 25 .... 55 L 55 55 .... 6 10
313 do...... 84.33 13 55 .99 1 13 470 .. .. B 15 L 56 2 8 ..... 16
314 ..do ...... 81.13 14.90 2 79 I. 1 419 28 .. 1 70 MI 58 52 .... 30 1i
315 Septembe-r 83.34 13.72 1.35 1.29 200 25 E 45 S 58 52 ... 10 20
310; ..do ... 83.96 12.70 1.60 1 74 1,000 .......... E 30 L 5I 56 ... 10 15
317 .do....... 81.51 15.29 1 73 1.7 2.5 .. .... 1 45 M 57 60 30 12 10
318 October 80.73 14. IS 4 05 1.04 600 33 ..... B 60 M 57 56 .... 10 28
319 August.... 82 41 14 3'.0 2.3t .63 449 30 ...... B 60 56 54 ..10 25.
322 Sptember 79.71 13 74 4.11 2.44 429 30 . H 60 L 57 55 .... 12 72
323 August .... 8 .27 15. 14 2.41 2.18 705 29 ..... G 60 L 57 62 a... 66
324 .do...... 79. 75 13.64 4.0 9 2.52 5110 27 .... G 120 M8 63 58 .... 9 15
326 September 81 86 14.76 2. 16 1.22 ....... 26 .... G 16 63 61 .... 5 12
327 .do... 78 9S8 13 92 4.14 2.90 207 24 .45 H 65 S 56 62.... 13 105i
328 August .... 1.98 14.22 2.50 1.30 4,400 29. ...... G 40 L 66 60 ......... 12
329 ..do ...... 84 93 12 65 1.90 .52 ...... .. 33...... 40 M 61 3 13 1
330 .do .... 8.3 00 14.48 1.19 1.33 ......... ... 69 G 30 M 65 58.... 83 9
31 ..do..... 8 1.59 14 .32 2.70 1.39 ... 32 ...... G 40 S 60 42.... 4 2
332 Sdo..... 81.7 13.78 2. 9 1 5 .. 34 ...... G 45 M 60 44 .... 4 13
334 do 7 72 14 .0 3.27 13.1 ... 30 6.. G 20 S 58 45.... 5 16.
335 .do ...... 79 78 14.87 2 4 2 61 ....... 31 .65 G 60 L 64 59.... 82 15
3.327 do. 81.77 12.70 3.78 1.75 .... 27 ...... B 50 M1 61 68 .... 27 15
338 ..do .... 82 68 13 56 2 79 .97 ... 37 .. G 30 61 56 .... 20 20
339 do ....... 3.19 122 2 3.01 1.18 ...... 321 .50 G 40 M 65 59 ... 85 15
340 do ..... 86.91 11.13 .94 1.02 .. 27 .... B 60 S 62 67 .... 30 15
360 September 80 45 15 03 2.56 I 96 50 30 ...... 1 45 S 54 50 2 ... 11
31 ..do ..... 77.64 14 t.! 4.47 1.28 500 32 ..... B 50 S 56 64 .... 2 15
304 A.ug.ust.... 80.80 14.30 3 24 1.66 950 .... 29 B 55 L 54 62 .... 12 18
345 ..do ..... 78 78 16 39 4.06 .7 1,050 ...... 28 B 70 L 54 0 ... 1
369 do ....... 82 65 13.10 3. 1. 4 1.11 1,000 ...... 28 B 60 L 54 58 .... 12 15
370 September 83.08 13.0l9 3.20 .63 385 28 ...... G 60 S 55 58 .... 20 24
3375 do... 781.78 1639 4.0 37 1.75 1,050. 27 .28.. B 70 M, 64 68 .... 127 15



371 August... 81.67 13.84 3.21 1.28 450 ......29 B 20 L 54 58 .... 12 18
372 ..do.... 81 9314.15 2 89 1.03 900 ....... 27 B 30 S 5258.... 12 18
373 October.. 83.51 13.8 3 1.46 120 325 .... ..... B 20 S 55 58 ... 3 4
374 ..do.... 70.46 15. 11 4 93 .50 700 .... ...... T 60 S 56 60 ... 9 12
375 .do... 82..3 13.90 2.60 .87 5,7 ........... B 30 S 56 56 .... S 8
381 September $1.84 15.25 1.82 1.09 560 ............ E 60 M 50 56 .... 12 18
383 .do... 8. 82.69 13.94 2.21 1.16 291 ............ I 40 L 5454 .... 10 13
384 Au.ust.... 80.96 13.57 4.32 1.15 545 ............ D 60 L 53 51 9 .... 2
35 September 84.06 13.20 1.37 1.37 582 22 ...... I 45 8 52 58 .... 10 12
386 ...do....... 82.35 13.89 2.61 1.15 700 ............ I 0 M 5652.... 10 18
387 .do....... 81.74 14.31 3.07 .88 623 23 ...do. 81 14.1 .0 .. ... B 75 L3 S ,258 82 1
37.3 Octber- 83.1 1.83 .46 1 2 325 .... .... 20 S 5 58 ... 3 1
374 ..d... 7Q 46 15.1 4 3 .0 70 ... .....T 6 S 5 60 9 1








APPENDIX.


TABLE I.-Detailed analyses of samples of American creamery bu/ler-Continued.


CompositIon. E



M, i- V
a __ S
i ------5
03 Li


I I M U




389 ...do....... 81.93 13.65 3.34 1.08 2 ....
30 ..do....... 78.89 14.54 5 24 1 33 51I
391 September 81.39 15.70 1.41 1.50 530 ........
393 ...do ....... 77.09 16.52 5.26 1. 13 730 .... 051.L
394 ...do ....... 85.51 12.89 .95 .65 407 ...... ....
395 August.... 83.54 12.98 2.07 1.41 498 ...... 4
396 ...do... .. 84.37 12. 15 1.64 1.84 365 ..... .42
397 September 83.43 13.75 1.81 1.01 395 .
398 August.... 83.38 13.73 2.00 .89 395 .......
399 ...do...... 82.52 13.50 2.75 1.23 620 .. .. .....
400 ..do...... 81.89 12.45 3.71 1.95 590 23 ....
401 ...do ...... 80.95 13.78 3.36 1.91 467 .........
403 ...do ...... 82.55 14. 12 2.37 .96 500 .........
404 ...do ....... 81.60 14.41 2.64 1 35 445
405 ...do ...... 83.80 13.18 .97 2.05 423 31 .....
407 ..do....... 83.88 13.59 .99 1.54 199 22 .0
408 September 79.08 15.25 4.48 1.19 9651 .........
409 ...To.... 81.32 14.30 2.4.3 1.95 499 .40
410 August .... 85.01 12.07 1.73 1.19 58t 27 ..
411 ...do....... 81.95 13.63 3.20 1.22 530 26 .60
412 ...do....... 84.22 13.35 .78 1.65 375 31 .
413 ..do....... 83.03 13. 89 1.98 10 635 ...
414 September 78.65 IG. 12 4.06 1.17 S.C ........
415 August.... 82.90 14.17 1.70 1.21 354 25 .7 5
416 ...do ....... 83.21 13.67 1. 68 1.44 423 2-T ...
417 ...do....... 84.6 13.63 3.66 12 430 27 ......
418 .. ........ 83.45 13.52 1.61 1 42 5l.f .....
419 ...do....... 84.60 13 14 1.24 1. 02 426 32 .60
420 September 80.31 15.05 3.82 .82 492 ..... ......
421 August.... 84.01 12. 76 1.95 1.2 424 21A 60.
422 ...do ....... 8.3.28 13.17 1.91 1.M4 414 24" .0
423 September 83.96 13.25 2.01 .78 541 ..........
424 August.... 2 3.31 12 5 1.4 2.60 3 217 .....
425 ..do...... 83.41 13.46 2.61 .52 5f2 23 .50
426 September 83.60 13.12 0 0 1.19 571 9 0 .....
427 August.... .45 13.6 1 1.92 1.01 42 27 .....
428 ...do ...... 86.6n 11.51 .98 .91 423 31
429 ...do...... 83 23 13.65 2.12 1.00 41. 24 .2n
436 September 83.43 13.19 2.46 .92 420 ...... ....
437 ...do ...... 81.87 13.05 3.03 2 0 511 30 .....
439 ...do ...... 75.93 16.75 5.98 1.34 370 -27 .....
445 ...do....... 81.85 13.87 2.43 1.85 r,l, 25 ......
455 August.... 81.06 14.98 1.72 2.24 239 13 .....
436 September 80.96 14.09 2.04 2.91 42.3 31 34
457 ...do....... 83 51 132 74 1.59 2.16 200 2 301 .S
458 ...do....... 82.34144 1.7 .44 2.08 300 27 .i15
459 August.... 83.4 13.06 1.45 2.01 !16i 3 .3 5
461 ...do....... 84.46 12.16 1.83 1.55 415 32 .55
462 October... 81.57 13.15 2 24 3.04 403 28 .65
463 August.... 83.20 13.80 1.54 1.46 655 35 .60
464 October... 85.36 11.59 1.09 1.96 1.050 27 .55
465 ...do ....... 81.32 14.I08 3.43 1.17 870 29 .1,1
466 August... 80.40 13.82 4.59 1.19 818 27J .67
467 ...do ....... 81.37 13.97 3.42 1.24 773 ...... .59
468 ...do...... 83.30 13.99 1.36 1.35 313 26 ....
469 September 8202 14 17 2.36 1.4-i 183 30 .50
470 ...do....... 82 82 13.16 228 1.74 5V7 32 .0I
471 ...do....... 82.27 13.58 2.77 1.38 72n 21, .65
472 ...do....... 84.01 13.09 1.82 1.08 9 -:. 32J .....
473 ...do ....... 83.46 13.13 2.03 1.38 51M 30 .5S
474 .. do....... 85.02 12.07 1.85 1.06 617 32 .50
475 August.... 81.18 13.67 3.62 1.53 550 29 .65
476 ...do...... 83.12 13.97 1.43 1.48 564 221 .f.
477 September 84.48 13.19 1.14 1.19 420 '29 .68
479 August.... 81.51 15.53 1.85 1.11 477 30 .61
480 September 82.10 14.24 2.33 1.33 253 ..........
4R1 ...do...... 80.30 14.63 3.63 1.44 790 ..........
482 October... 82.54 14.03 2.09 1.34 1 546 ..........
483 September 81.18 14.04 3.03 1. 75 657 .........
485 August.... 79.80 15.11 2.66 2 43 311 .........
486 October... 84.37 11.86 .76 3.01 364 30 .....


Revolu-
tions in
wash
water.


LV

OaJ OJj^t
13

a EL-


C1



M", n F
o i3





ul) M 56
30 M L56
3' L 56
40 NI 57
30 1. 56
0 S ....
4 M :
45 LI 48
E0 S 5I





75 LI 50
7a .hi .a (





7U Li 51
20 L 54
41) S 5
31) 5, 5;-
35 S 50

345 S ).
.S:. S u)i
n 1L 57
IS L 60
20 L 62
40 S I
.!0 S 50
3"i L 63
'5 L 57
I t 1;
.3 S '-3
13 L r 1
23 M 1',
IC4 L 54

43 S 59
4i L i.



45 S &1


.7) 1. iii
71 S 5A
53 M 1 0
., S 5 q
H-5 M 54
15 S (.3
lin I. H5


1'.11 S 56
71 S 53
411 M 515

5,0 S ,5
41P M r, 2
.5. M 56
45 .... 5?
235 M 59
I0 M 58

11) S 56
33 S 56
75 M 55
60 S 58
35 NI 56
45 q 59
I-fD M 5,
4) S 58
4.5 M 54
35 N1 C2
75 M 59
75 L 55
f.11 S 59
55 S 55
40 X1 W
60 81 57
40 1 60
40 M 56
60 M 854
75 Mf 56
60 L 55
40 hi 56
45 M 58





'!!
r -,





















14
21
14
24
28

28
24
30
24
25
20
20
25
14
22 :
22 -
10 J
64 :
2 :
24
20 :


W
25 1


28 :

29
25
40 :






.30
14
18
22 *1
25 :
25 :
30
19
20
25

22 1
20
25'
13
24
20
20
16
27
20
25

198
20 1
20
14 m
is

139
28
28
25
20 :

32 :

24
14


26 COMPOSITTON OF AMERTCAN CREAMERY BUTTER.


TABLE I.-Detailed analyses of samples of American creamery butter--Continued.


Composition.


Percl.
13.25
12.73
14 80
12 17
14.15
12.59
13.52
15.05
13. 62
13.12
14 77
13.43
12 6o
12.29
12.80
13 33
10. 13
14 fil
1I. 19
10.95
13. 14
14.C4
15.40
13.39
13.92
14 36
13 37
15.01
13.43
13.34
13. R5
15.164
14.84
13.72
14.53
14 61
14 67
12.37
1J 92
16.34
14 71
13 49
15.46
17.49
11.18
13.92
14.26
13. TO
13.23
13.88
14..59
14. 15
14.21
13.82
13 A2
12. 58
1361
13 78
11 45
12.02
12.82
11.00
11.65
13.22
14.44
1'2.72
13.S1
13. 67
10.76
11.04


Per cl.
_s.3.44
84.99
S2. 2
84 10
82.09
81.28
83.30
80.90
83 23
80.64
81.53
83.36
83. 11
84.36
8'2. 11
83.56
87.39
60.97
80.87
84.Of-
83. 18
S 1. 01
81.45
K92. 94
S1.89
79 82
83.34
78 87
82 46
81.11
81 211
7A 79
80.78
83.31
80.75
qO. 11
79.74
81.25
82.33
78.43
81.25
82.14
78.74
79.1,6
84.01
8"2..42
82. 20
82.79
82.99
80.96
g 0. qO
SO. 29
11 ?4
R1.31
81.79
S4 71
S3 6.5
84 71
85 92
85.4.3
83.34
85.75
85.21
84.22
82.75
A3 S8
82.85
84.11
86.32
85.58


P. ct. P.Ct.
2.21 1. 10
1.37 .91
1.72 1. 46
2 37 1 3b
2 14 1.62
1.9G 1. 17
1 SO 1.3S
2. f,7 I 3S
1.78 1.37
2 92 3.32
2.32 1.38
1.65 1.36
2.20 2.0,3
1.98 1.37
3 02 2.07
1.51 1.60
1.76 .72
3.57 .85
1. fi 1. 30
4.29 .70
1.79 1. 19
3.57 .7S
2.4S fi,7
1 79 1.98.
2.72 1 47
3 32 2.50
1.53 1.76
2.95 3 17
2.26 1 85
3. 17 1 68
1.52 3 42
3 2. 2.29
2 ( .9 f.i9
1 04 1.90
2.91 1.61
2. 1 P, 1. 22
2.34 ._.25
1.71 1 fl7
2.52 1 23
3 58 1.65
2.24 L.SO
3.24 1.13
4.04 1 76
1. 15 1.70
3._R0 I O1
2.57 1 n9
1.23 2 31
22 27 1.34
2 f,(i 1.12
3.74 1.42
2. q3 1 53
3 27 I 9
3.29 1 26
3 841 1.03
3.31 1.08
1 77 .91
1 I 1.56
.82 .69
2. 40 .23
1. -9 ..S6
2.84 1.00
1. 50 .85
2.35 .79
1. 3 .73
1.41 1 40
3.10 .30
2.47 .87
1.04 1.18
2.22 .70
2.37 1.01


ig Revolu-
Stions in
wash
-0 water.








56 10
50 ...
58 15
59 1


62 5...
62 6
55 ... C

60 .... 8
50 .... 8




54 .... 7
52 10 ._...



60 .... 10
62. 5.. ...



58 4 6
68 ... 6
60 .. .. ..
56 .... 7
52 .... 8
54 ... 7
49 13 _..
56 .... 10
57 ......5
58 6
58 ... 9
60 .... 8
54 .... 7
52, .... 10
52 .... 18
543 .. .. ..
50 .... 1
58 ... 2
60 .... 5
60 .... 20


59 .... 6
I60 1
570 .... 10



59 10
56 .... 20
550 ...5
58 1
52 32
54 ... 5
56 .... 10
57 .... is



62 36 2
56 .... 7
56 5 2
66 .... 12
562 a
66 .... 2
62 .... 18
56 .. 1




62 12

61 1
54 4
58 .... 7
46 5 2
60O2
63 .... 6 2
58 .... 12
60 8....12




58 .... 1
60 ... 16
67 .... 6


a




E-a.
a

o


o & *




ZL(s. P. ct. P. 0.
504 ...... ....
256 .. .. .....
624 21 ......
591 ...... .
186 24 ......
....... 27 .. ..
624 25 ......
463 25 ......
C.30 .38 0.35
519 36 ......
59q 22 ......
368 24 ......
500 .. .. .. ....
6.35 28 ......
5663 ...... ......
410 ...... ......
879 25 ......

178 24 .27
280 25 .34
504 28 ......
582 27 ......
166 ?4 .55
683 27 .50
795 31 ......
313 34 .45
384 33 .65
310 30 ......
834 28 .52
14,349 30 .70
675 27 .51
240 30 ......
182 225 ....
290 ...... ..
401 28J ......
t.30 24 .....
645 30 ......
570 25j ......
545 ...... 71
610 ..... .71
208 32 .43
750 29 ......
f92 ..... ......
390 ..... ......
570 28 ......
2W ...... ......
700 ...... ......
540 25 ......
9 48 ..... ......
640 28 CA
... ..... .40

..... .... .30
445 27 .rO
654 26 ......
118 35 .52
62 34 .60
945 25 ......
630 20 .....
450 ...... ......

352 ... ...
184 .... . .
168 29
568 43 ....
449 ...... ... ..
599 25 ......
409 ...... ......
115 .... .... .


El
U

Z



417 October ...
48 . ...do .......
489 November
49U August... .
491 March.....
492 February.
193 March0....
444 ..do ......
495 ...do ......
49t, ..do ......
497 ...do ......
49S ...do ......
499 ...do ......
501 ..do ......
519 ...do ......
502 ..do ......
5W ...do ......
494 A pr..d ......
507 adv .......
516 Aprol ......
519 ...do ......
524 September
525 May .......
52. Octdo.ber...
5,37 September
.539 .. ober...,,
541 August....
549 September
551 Outober .
552 September
525. ..do ......
556 October...
5Q2 d o ......
5W3 November
5634 Deoember.
56.5 November
5,11 do ......
5,41 December.
5 tm ...do ......
509 d o ......
570 ...do ......
571l O.do ......
572 September
573 ...do ......
574 ... do ......
575 ...do ......
576 ...do .....
5W ..do .....
581 ... do ......
5x3 Ao ......
585 Ocetober.
587 September
5_9 ..A0o ......
590 ..do ......
591 ...do .....
1,2 November
593 September
594 October..
615 Apri. ......
A1 6 . d o . . .
618 ...do .....
619 ;...do .....
5 1 ...do .....
621 ..do .....
622 November
69 May ..o....
624 A phi- ......
625 ...do ......
626 ...do ......
628 October...


I One day's make, several churnings.







APPENDIX.


TABLE I.-Detailed analyses of samples of American creamery butter-Continued.


d
C.

I LIS

0 a0
"q o .a
z x
a a


Per ct.
630 October... 84.30
631 April.... 83 34
632 October... 82.79
633 February. 80.76
634 December. 81.48
635 January... 81.82
637 ...do...... 79.55
639 December. 81.66
640 January... 81.39
643 April ...... 84.16
644 ...do...... 82.99
645 December. 83.89
646 ...do..... 82.88
647 ...do..... 81.88
648 April..... 83.98
649 October... 80.97
650 ...do.... 81.26
651 ...do..... 81.02
652 ...do...... 83.23
653 ...do..... 83.74
664 ...do..... 84.04
656 September 82.96,
657 ...do..... 82.80
658 ...do..... 84.09
659 October... 82.60
660 ...do ...... 80.70
662 September 82.57
667 April .... 82.92
668 ...do...... 84.72
669 March.... 80.35
670 A prl..... 83.79
671 May.... 85.31
673 ...do...... 81.84
674 January... 83.62
675 May...... 77.9.5
678 April...... 84.36
679 ..do ..... 81.68
680 November 81.58
681 April...... 84.13
682 ...do...... 85.49
683 ...do...... 85.03
684 December. 81.88
685 April .... 83 45
686 October... 82.49
687 ...do...... 82.75
688 ...do...... 78.22
689 ...do...... 81.92
690 ...do ...... 83.27
691 ...do...... 85.05
692 ...do...... 81.17
693 ...do...... 82.51
694 ...do...... 81.83
695 ...do...... 84.69
696 March .... 78.40
697 February. 83.87
698 ...do...... 81.27
700 ...do...... 81.28
701 January... 79.27
702 ...do...... 82.44
704 ...do...... 83.96
705 February. 84.56
706 November 81.21
707 Ap ril...... 81.11
708 November 79.45
710 ...do...... 82.74
711 ...do...... 80.61
712 ...do...... 84.79
713 ...do...... 84.64
716 ...do...... 82.80
717 December. 80.48
723 January... 82.18
724 ...do...... 83.03


Composition.







N en

Petat. P. t.
12.34 1.03
13.90 2.24
14.51 1.65
14.38 3.66
14.71 2.55
14.22 2.90
15.72 2.73
14.52 2.45
15.02 2.30
11.55 2.30
12.96 2.18
12.60 2.02
13.33 2.59
13.79 2.27
12.28 3.13
14.37 3.02
13.46 4.01
14.72 3.25
13.68 2.01
13.49 1.51
12.0 W 2.07
13.72 1.72
14.27 1.72
13.59 1.06
13 .59 2.08
13.78 4.20
13.73 2.63
12.91 3.50
11.87 2.13
15.19 3.68
13.05 2.50
11.90 1.72
14.62 2.60
13.85 1.42
17.28 3.83
13.16 1.63
14.46 2.56
14.11 2.96
12.44 2.76
12.20 1.37
12.91 1.77
13.74 2.81
13.54 1.85
13.20 3.07
13 75 2.50
16.97 3.33
13.64 3.27
11.63 3.93
12.87 1.30
13.32 4.30
14 35 1.48
14.89 2.12
12.42 1.76
15.80 4.62
12.80 2.38
15 26 2.42
15.56 2.48
16.17 3.41
13.64 2.94
12.45 2.83
11.84 2.60
13.18 4.71
14.75 2.21
15.55 3.46
13.10 2.89
15.10 3.38
10.93 2.38
12.80 1.41
11.90 4.12
15.92 1.70
14.57 1.89
13.07 2.45


C




0 0





Lbs. P. ct. P. cf.
465 2 a8



133 24 ......
330 .... .....
-J U




8 28



AO 36 .
S S *








....... 29
*c 1- C

Lbs. P.ct. P.ct.
465 28i3
133 24
330 ... ..
800 28 ...
840 36 .....
. . 29 .

3450 29.. .....
791 32 ....
860 .
340
1,030 ......
312 24
553 23
645 25
650 .. ...
550
786 ...... .
746 ....
533 .........
214 ... .. ..
520 27 ....

530 ... ..
478 2fj ....
587 22
567 ... .
203 28 0.60
2765 .. ...
.o...... ......
497 30 ....
375 32
140 .. . .
..1.4. ..... ..
315 30 .
493 32 .56
700 ....
598 .... ...
673 25 .. ...
232 ... .54
471 ...... . .
670 .. .... .
718 24 ....
945 25 ....
372 26 .65
550 33 .55
261 25 .65
846 29 .58
160 22 .70
106 28 .60
770 33 ......
740 30 .60
392 33 .75
315 26 .55
318 .. ...
775 ...... .....
60740 .... ...
725 31 .
177 261 .59
319 28 .51
400 ...... ....
308 30 ..
386 30 .50
680 20 ......
670 22 ....
400 ..... ...
314 ...... ... ..
750 .... .....
428 32 .49
183 17 ......
648 27 .52
395 28 .52


jRe
5 j tici
3C w
-6" wa





.1 I F. F
.0 .3 .a 4n C


Man. F.F.
50 S 61 65 ....
25 S h2 60
45 L 5S 75
45 L 58 64 ...
45 M 53 53 ....
T0 M 57 58 10
35 .... 63 58 8
40 M 52 52 ....
...... .... 58 61
30 S 60 60 ...
tO S 57 56 ....
30 M i(4 60 ....
45 M 61 60 ...
47 S 61 59
60 S O) 62
AO M 56fi 56 ....
60 S 56 58 ....
60 M 50 55
60 L 52 56 ...
40 MN 54 56 ....
60 M 58 55 ...
45 S 56 56
42 S 54 55 2
60 M 56 56 .
40 S 55 53 6
40 Mi 53 56 .
2S S 56 55
30 M 62 61
20 hM 61 I65
30 M 54 5 10f
2.5 NM 5 60
55 S 51 6 ..
30 S 58 50 ...
20 S 6i ....i
30 M N 62 56 ....
0CO S ',j 56 ...
1,O S 54 56
40 hM 58 60 ....
30 S 50 5' 21
30 M 5t CO 10
40 ... 60 58 ..
120 M 61 60 .
45 S 62 52
40 S 58 6u ...
50 M 55 57 ..
40 M 58 62 ....
45 L 56 54 ...
35 MN 5G 60
20 S 58 ...W
40 M 57 60
60 M 58 54
30 S 57 68
40 M 59 58 ....
40 S 56 53 ....
35 L 62 61i ....
60 M 60 64 .
60 L 61 5S ....
90 L 59 30 12
40 L 58 G60 ....
45 M 56 56 .
45 MN 58 58 ....
60 M 58 60 ...
30 S 58 59 ....
120 M 52 57 ....
...... M 56 58....
50 M 56 60 ....
105 L 56 54 ....
30 M W2 63 ....
60 S 60 52
35 M 62 60
40 S 62 68 ....
35 L 64 64 ....


ro11-
nsin
ash
iter.
0


.2
i2




4 I
( I

4 1
S 1
81
1 2
56. 2
S
7 1
56 1
Sb I
75 4
26 1
16 3
34 3
25 3
34 4
22 1

12 1
12
15 I
16 I
10 1
10
a 1
Ii i

15 I
10 I1
15 1
t. I
5 2
15 1
S2,
5 .
6
4 1
12 3'
7 2
14 2
.. 3:

10 2
40 4
12
8 2,
20 1,
15 1.
Ill 1;
30 1.
10 1:
IC I:
10 2;
6 1
4 1U
6 21
12 4
16 21
12 2,
13 1.
40 2J
11) 21
20 31
15 .
15 1f
15 2a
8 1
14 .
8 ...
10 11
6...
"12' ''.
15 21
12 2'








5 COMPOSITION OF AMERICAN CREAMERY BUTTER.


TABLE I.-Detailed analyses of samples of American creamery butter-Continued.


Composition.


CD
0







725 November 8.7 1.445
B __________________








726 .. do ...... .
727 ... do ...... 8.61 9 18
728 January ... 8.0 t.529
730 November 86.36 12.02 .68
731 ..do ...... 84.73 12.48 1.70
72 ...do ..... 83.1 13 1.
733 .. do ...... 8. 15 2.
734 .. do...... 8 1.8 2.7

738 November 81.47 12.94 .5
7391 do...... 8.3 12.72 1.



740 Decembher.82 8 1.020
741 November823 .9225
742 ...do ... 8... 3 1309 1.8
743 ... do..... 80.6 15.0 2.2
7344 January...e 86.6 12.0 2.




745 December. 8.7 1.933
7346 do ...... 7.3 12.43 2.0
7347 ...do ...... 83.1 13.4 1.9




748 ...do ...... 76 15.3.48
749 .. do ...... 2.98 2.0
750 ..do ....... 2 15.73 2.
751 .3.do ...... 83.30 5 3.4 81
752 .do ......r77 152 .2
737 Decembero 82.91 13 23 2.82
738 November..do 81.45 15.14 2.22
739 do...... 835 13.93 2.33
740 December. 82 38 13. 0 280
741 November 82 39 13. 2 2 85







7,.59 ...do ....... 8 20 1 49 .4
74260 ...do...... 877 1477 5.65
743 .do...do.. 80.16 15.76 2.29







762 February 8.3 1.63
7446.3 January... 84.12 12.18' 2 43
745 Decemberua 81.67 13 99 3.36
765 March..... 883 1263 262
748 ..do.Februar. 81.18 13.68 3.66
767 May. ...... 8.07 13.93 2.30







768 February R 4 1.132
75069 March ..... 80.72 15.70 1.95
770 February. do. 80.24 15 16 3.81
771 ...do...... 77. 15.52 5.25
753 .. oMarch..... 82.79 13.27 2.25
754 ..do..... 82.7 14.38 2.19
756 ..do..... 83.47 12.51 2.60
77 ...5 do.......8254 14.00 2.29
7a8 ...do.......80 49 14.59 3.08
779 ...do... 80.20 15.49 2.94
780 ...do ...... .72 1407 3.90
781 ..do....... 82 32 II 5 4.76
7,32 February 82.83 12.36 3.63








784 ... do ....... 73.49 20.651 5.14
7853 January ....... 84.1.80 13.37 1.6547
7(4 February 80.33 11 IS 4.36







786 March.... 85 4.02 1233 2. 4438
787 ...do ...... 84.1 12.28 2.2297
788 May.do ...... 82 88 12.72 1.57
79068 February..do ..... 70.94.68 146.81 3.25








791 April ...... 81.12 15.55 2.4.3
792 March..... 83.97 12.94.22 1.45
770 February. 80.41 16.23 2.15







793 April ...... 84.51 13.3407 1.53
77394 March..... 83.08 15.725 2.7501
775 ...do....... 80.98 13.202 1.35
776 ...do.. 81.93 15.35 2.15
77. d. ..d. 83.39 13.36 1.75






778 June ...... 83 4713 13.84 2.04
79 ...d.... 842.95 13.7154 1.73
7800 ..da. 81.95 15.30 2.80






781 ...o. 82.45 14.05 2.15 6
783 ......83.29 14.54 1.67
784 ...... 73.49 20.65 5.14
785 May.....81.80 25.41 1.65
786 March.. 85 72 11.10 2.38
787 ...do.. 82.21 15.08 2.22
788 .do.. 82 88 34.78 1.65
790 .. do.. 79.68 16.38 3.03
791 Apn1 83.12 15.55 2.43
792 March....83.97 14.22 2.34
793 April....84.51 13.34 3.53
794 March....82.08 15.72 2.75
795 . do.....80.98 14.20 2.81
798 June....83.13 13.83 1.90
799 April....84.28 13.73 1.22
800 May... 2..8145 15.11 2.23
801 April....84.08 23.72 1.86
802 May.....83.69 12.72 2.62
803 April....83.24 13.52 2.21


a







V 0



P. ct. Lbs.
1.02 569
1.62 327
1.86 324
1.10 468
2.05 280
.94 218
1.09 127
1.48 432
1 44 150
1.113 78K
1.12 284
1.29 522
1.04 975
1.19 133
1.39 160
1.02 549
.94 145
.81 266)
1.79 198
.97 330
.98 230
.92 685
1.78 256
1.48 249
2 70 230
1.63 429
.79 750
1.46 715
1.69 620
1.26 720
1.42 386
1.17 680
1.84 490
1.37 275
1.31 835
1 36 246
1 18 310
1.05 209
1.16 454
1.21 242
.64 567
.88 541
1.00 398
1.01 436
1.21 791
.64 407
.64 220
.57 336
.57 2,031
1.50 940
.65 617
.78 217
.95 700
1.35 750
.50 633
:72 600
1.14 500
.80 750
.49 520
.69 68W
.91 2,000
.90 280
.47 323
.62 1,037
.45 825
1.01 650
1.14 380
.79 274
1.31 1,610
.34 1,256
.97 321
1.03 645


a 3


20 0



27 .0 1

30 .55 .B

30 .50 B
28 0.50 I
31 .65 B

27 .50 B
25 .51 C
27 ..... 1
30 ..... I
23 .57 B
28 .55 B
28 .52 C
24 .21 I
29 .53 C
22 .56 C
27j .25 E
r22 .62 E
27 .50 E
28 .59 I
2S" ...... B
27" ".43" 1
28 .50 1

'' .'." .58"
. .. .. .. .. B
"26 .'..'..'. 1
26,. ...... I
27" ''.

















. . .. . 1
23 0.50 I
27 .60 I
29 .50 B
23 .50 B
28 .58 E
23 .65 B
29 .50 B
29 ...... B
30 ...... D
23 .55 B
29 .60 B














281 ....5. C


. ... . .. ... I
24 .25 I
29 ...... C


33 ...... G
22 .56 C











23 .25 E
28. ...... E
27 ..... G
28 .75 1















28 ..... G


30 ...... G
....3...5 .5 G
35 .. .... CA
20 ...... B
31 ...... G
258 ..... G
3. .58 I



36 ...... 1

251 ..5.. B
25 ..... B
28 6 B
26 .5 1


o


8 Revoln-
t tions in I
wash
lwt1er. it

1l 1. .-~r 1_
fa P .
to C d



C & E3~- rA p

Mriis. OF. OF.
80 M 56 62 .... 9 26
35 M 56 58 .... 6 19
55 8 56 56 ... 5 10 to
85 6 58 60 .... 6 28
40 S 56 66 ... 8 23
60 M 62 62 .... 12 15
65 S 55 58 ...- 30 30
60 M 59 57 .... 6 16
64 S 59 62 .... 25 30
75 M 57 58 ... 25 15
45 M 56 60 .... 10 15
48 M 55 57 .... 4 13
40 L 6262 .... 8 29
35 M 61 61 ... 16 32
45 S 62 62 ... 15 18
25 S 58 60 ... 10 25
40 L 60 58 ... 15 25
30 H 60 60 ... 10 23
70 6 62 62 ... s5 17
30 S 60 65 ... 25 24
38 S 58 63 ... 24 24
55 S 60 56 ... 12 24
35 S 57 63 .... 28 33
47 S 56 63 .... 24 31
40 L 58 63 .... 30 35
120 M 59 59 10 1@
130 M 55 58 15 ..... 18
60 M 60 59 8 14
60 8 54 65 .... 12 ....
45 S 56 68 .... 16 13
45 S 54 60 .... 11 12
30 M 60 60 ... 12 U1
75 M 56 66 .... 14 14
24 M 60 62 9 ..... 14
40 M 60 58 5 18
60 M 60 62 .... 10 9
25 S 55 61 10 10
45 S 56 63 10 27
40 M 56 66 ....20 18
30 S 62 60 .... 10 16
35 M 61 63 6 ..... 28
25 S 58 60 .... 12 18
40 M 60 62 .... 15 21
30 M 60 62 .... 14 25
40 M 60 59 12 ..... 15
40 8 55 60 ... 10 25
90 S 60 60 .... 7 16 'I
30 M 60 50 4 3 12
30 8 56 57 .... 20 20
30 L 58 59...40 12
40 M 58 58 .... ..... 10
25 L 62 60 5 20
60 M 50 54 6 8 10 j
75 M 57 53.... 5 48
50 S 8 58 .... ..... 14
60 S 50 64 ... 4 ....
50 M 56 56 .... 14 16
60 6 57 56 .... 10 ....
40 M 50 56 15. 25
75 S 50 54 .... 16
45 M 59 57 .... ..
40 L 60 58... 8 l
30 L 56 55 ... 35 201
30 6 60 62 .... 12 ....
75 M 55 50 .... 112 12
45 M 58 54 .... 15 -... 1
30 S 59 62 .... 12 24
10 M 64 64 .... 5 15
35 M 55 53 .... 6 23
40 8 6 60 .... 25 25
19 M 56 60 .... 5 24
35 M 56 60 .... 25 20








APPENDIX.


TABLz I.-Detailed analyses of samples of American creamery butter-Continued.


(



t i .
C
SZ 3




Per ci.
804 May....... 8.3.69
805 April.... 85.62
806 May...... 81.31
807 April..... 84.33
808 May....... 82.82
809 April...... 82.58
810 ...do....... 81.75
811 ...do.... 85.40
812 ...do...... 83.47
813 May .... 80.06
814 ...do.... 81.52
815 ...do..... 84.08
816 June...... 81.13
817 May .... 82.81
818 April..... 84.83
819 June...... 80.81
820 May..... 81.50
823 ...do.... 83.09
824 June..... 80. 69
825 ...do-... 80.84
826 May...... 82.36
827 June...... 78.14
828 May.... 82 30
829 April...... 80.80
830 ...do.... 82.15
831 May..... 82.48
832 ...do..... 83.49
834 ...do.... 83.57
835 ..do ... 83.74
843 ...do ..... 86 0$
852 March... 84.37
854 ...do..... 82 52
862 Ap ril..... 8303
869 Mbarch... $1.16
870 May..... 82.65
873 ...do ..... 79.24
876 Aprl ..... 78.80
878 ...do... 84.77
879 ...do.... 81.27
882 ...do..... 82.42
910 June..... 82.77
914 May..... so. 44
917 April ...... 82.25
923 ...do...... 78.91
924 ...do..... 83 27
925 June ...... 84 07
926 ...do...... 82 23
928 July...... 82.57
929 April...... 80.52
930 ...do.. 83.18
931 May...... 83.78
95 ...do ..... 83.88
936 April ...... 84.02
939 June..... 82.67
940 April ...... 81.39
942 ...do...... 83.65
944 Junme...... 84.45
952 May...... 82.31
955 July..... 81.93
958 ...do..... 81.64
960 .. ....... &1.67
991 April ..... 82.53
1041 .do..... 81.36
1044 ...do..... 83.51
1050 ...do..... 85.64
1052 ...do..... 80.91
1058. .do.... 83.55
1059 ...do...... 81.24
1060 ...do..... 83.66
1066 ...do..... 83.92
1070 ...do..... 84.07
1072 ...do..... 84.12


impositionn.


*a
I'


Paer ct.
12.69
11.82
14.39
13.74
14.44
13.52
14.07
10.72
14.16
15.57
14.97
13.19
14.91
14.16
13.51
14.85
15.88
13.49
16.14
15.24
14.18
15.12
14.25
14.37
14.78
13.94
15.06
13.71
14.10
11.47
13 09
13 .50
13.92
14.26
14 92
15.48
15.66
12. 66
14.65
14.31
13.86
15.12
12.65
17.13
14.19
12.81
14.84
14.38
14.73
13.73
13.53
13.90
13 12
14.21
13.80
13.38
11.72
14.22
14.49
14.66
14.38
14.50
14.42
12.47
11.72
15.31
12.85
15.03
12.66
12.86
11.98
13.21


Co


P. c1.
2 28
1.46
2 91
.99
1 52
3.09
3.3.5
3.06
1.28
3.26
2.44
1.65
2. 80
1.64
1.13
3.93
2.05
2.71
2.04
2.71
2.35
5 96
2.08
3.94
2.26
2.26
.94
1.67
1.45
1.55
2.34
3.23
2 19
4.19
1.47
4.02
4 13
1.49
3.03
2.25
2.30
2.61
3.83
2.31
1.84
2.63
2.20
2.51
385
1.57
1.73
1.34
1.80
2.08
4.13
2.04
3.19
2.17
3.04
2 73
1.29
1.91
2.78
3.25
1.51
2.25
2.42
2.40
2.78
1.77
2.23
1.35


*d

Li

P. ct.
1.34
1.10
1.39
.94
1.22
.81
.83
.82
1.09
1. 11
1.07
1.08
1.16
1.39
.53
.41
.57
.71
1.13
1.21
1. 11
.78
1.37
.89
.81
1.32
.51
1.05
.71
.90
.20
.75
.86
.39
.96
1.26
1.41
1.08
1.05
1.02
1.07
1.83
1.27
1.65
.70
.49
.73
.54
.90
1.52
.96
.88
1.06
1.04
.68
.93
.64
1.30
.54
.97
.66
1.06
1.44
.77
1.13
1.53
1.18
1.33
.90
1.45
1.72
1.32


C5

C3C
0
S









Lb3. P. ct. P.cf.
648 2:7) 0. 60 1
568 2-7 .0 1O
307 27 .60 1
336 28 .60 1
658 24 .56 B
789 26 ...... I
S ~a












390 25 .33 E
374 24 ...... 1
550 24 ...... I
475 21 ...... B
RO 30 .5 1







431 22 ...... E
700 30 ...... 1
3 2'j ...... B
4: E- -1:c^

Lbs. P.ct. P.ct.
648 35 0.r60





45068 25 .0..... I
593071 .......... I
336 28 ..... I
65800 28 .56 B
789 2 ...... E
750 25 .33..... 1
37441 24 ..... I






1,07,5 3u ...... E
50 24 ...... I
61475 24 ..... B






663 .23 0 1
660 30 .59 I
4350 ........... E
700 30 .. I






840 23 ...... B
45088 22 ...... I
591 .......... I
376003 2 ...... 1
4500 2 .50 B
24270 32 ...... B






567 30 .37 B
471 28 .54 B
640 2.5 .54 1
7502 32 ...... I
44 3 ...... I
1.075 3u E













562 29 1. 6 B
763 2 .... .. I
,861 24 ...... B
663 23 -a0 1






496 ...32 .6... 1
7853 ... ........ BI
640 23 ...... I
1.48831 22 ...... E
632 ... .. .... BI
61373 26 .. I
475 24 .50 1






24256 ...... B
567 30 .57 B






95471 2 .5..... B






333 N ...... I
640 25 .54..... B
525 32 ... .. ..... I
669 3! I






175629 ..... ......6 B
763 27 .. I





1,851 24 .... B
496 ........... B
397859 ........... B
292431 35 .45 E





8.V3 24 ...... C
672 25 .. B
92615 386 .60 E
256 35 ...... B
,953 26 ...... B






415 '29 .50 G
333 2931 ...... G
59640 240 ..... B






364 44 ...... G
50628 ............ D






500 27 .58 T
1385 ..... ......B
900 ... .. B
39456 20 ....... E
292 35 .45 1
S855 24 C
672 35 .45 1
920 3S .60 1
270 35....... C
1,136 24 ...... B
415 29 .50 G
315 3! .. .. 3
594 40 (.. 1
364 44 G
504 .0...
500 27 .58 1
385....... .. ...B
654 30 .55 B
900....... .55 0
456 20....... E


Revolu-
lions in
wash
waler.


0~
.3 30
Cd M


Jr17W.
45 S
40 S
30 M
30 M
30 M
60 M
50 S
95 S
30 M
35 S
25 M
30 M
45 M
25 M
35 Mi
45 M
4.11 S
35 H
40 L
70 L
45 S
401.
35 M
40 M
60 M
fin M
50 L
40 IM
40 1M
45 hi
45 M
35 M
30 M
75 S
30 L
40 S
30 L
50 M
40 M
40 L
45 S
SO S
55 S
70 S
40 M
45 M
40 M
35 M
65 S
45 M
45 M
30 M
40 S
60 M
30 M
30 M
50 S
80 W
4.5 M
45 M
45 S
40 M
50 S
20 M
33 M
20 M
30 M
358 S
658 S
308
48 8
608 S


1i5


9
7
10
16

6
5
10

16
3
8
6
5
10
"10"
4
6 ..


8
10
6
5
3
5
10
9
10
6
6







aU COMPOSITION OF AMERICAN CREAMERY BUTTER.

TABLE I.-Detailed analyses of samples of American creamery butter-Continued.


tRevoln-
o; Composition. I tos In as
waMsh
C. k ". P b water. F
0 _____________. if 50. ____S

I ~ ~ ~ E E I 0; iIlI ~




1071 April ..... 8.19 13.42 137 1.02 699 ..... 0..57 G 30 S 57 53 .... S 15 *
1077 .do..... 83.26 13.46 1.83 1.45 694 38 .54 G 55 S ,54 59 .... 8' 1B i
1078 .do ..... 79.88 14.73 4.74 .65 322 ........ B 60 S 60 58 ..... 6' 25 "
180S .do ..... 84.06 13.34 1 72 .88 586 ..... .50 I 32 S 56 58 .... 3 12 1
1082 ..do ..... 85 I1 12.33 8.5 .71 4:0 35 .50 "I 3.5 S 54 54 .... 25 14 :
10.4 ..do..... 79.77 16.88 2 75 .60 434 ...... B 30 58 60 .... 12 24
1o8 .do .... 84 56 12.61 1.40 1.43 653 24 .70 B 45 S 55 58 .... 9 194-
7 ..do .... 82.S 13.22 3 00 .98 822 36 ..... I 25 S 58 50 .... 12 2
)0?9 ..do ..... 84 73 12 49 1.S7 .91 348 35 ... ...... 30 S 60 54 .... 8 80 I
1091 .do ..... 82 66 13 80 2.55 .99 625 19 .48 I 30 S 53 54 6 ..... 16
1092 M~y .. 83.26 13..53 2.05 1.16 800 21 ...... "I 40 S 57 54 .... 6 ... .
B a a







93 do ... c 83.30 13 48 2 32 .90 756 . . I 40 M 56 60 ...s. F.12 8 F.
1071 April ....84. 19 13.42 1.37 1.02 6499.....0.57 G 30 S 57. 53 15i




10794 ...do .... 81.83.26 13.4673 3.10. 1.34 468 2638 .54 G 45 M 56 56 .... 8 15
10785 Aprildo.. 86.09.88 11.23 4.7490 .78 515 322............B 60 S 60M 58 56 .... 165 12
1..0 .do.... 84.06 13. 1 72 .88 586 26 ...50 I 30 S 6 58 60 .... 12 18
1098 .do .. 3 50 13.29 2.28 .719 3 780 25 .50... I 35 M 60 55 .... 1825 14
101 ..do... 86.2477 16.880 52 2.27 .6097 620 ............ G 35 S 61 55 .... 125 ....2
102 .do ... 84 5.88 12.61 40 1.43 653 24.... .70... B 45 M 56 58 .... 10 ...1
10587 .do.... 82.803 76 13.22 35 2.08 .81 285 36........ G 45 M 51 53 .... 28 7
1069 .do... 81.4573 14 19 3.28 .91 34808 670 26 ........... 240 M 5860 54 .... 6 17
1079 ..do ... 80 5966 13 85.07 3.24 1.1099 6250 2819 .48.... I 4530 S 58 55 .... 2 16
109 .do ... 85 16 11.75 2 05 1.1604 200 21.. .. .... 45 L 56 52 .... 6 ...
1093 .do... 81.30 14 74 2.62 .902 600 ...... ... E 75 .... 54 59 .... 12 28
1094 May ..do.. 81.83 13.50 2.36.10 1.24 468725 32 .... G 55 4S 60 50 .... 4 18 4
112 .Ado ... 86.90 16.47 2.01 90 .7862 282 ........... G 30 M 6458 56 .... 18 ...
1LI1 .do... 79.893.50 12.59.16 4 02 .7193 700 3526 ..... I 30 S 56 56 5 5 218
114 .do..... 835 13.2 69 2.2 87 .9382 600 378 0 25...... G 45 M 59 57 .... 4018 14
1115 ..do.... R3'86.230 13072 2.27 .971 40620 ....35 ..... G 30 M 58 .... 5 .
1102 .do..... 82.78 11.8469 2.23 152 .30 475 30 .... I 45 M 60 58 .... 120 ....
11057 Junedo. .. 83.08 76 13 85 2.0 13.9 .8 8 ...... G 460 M 581 58 .... 170
1106 ay ... 82 1.45 14.19 3.28 1.04 492670 26 ..... G 5240 M 58 5462 ......... 2 1
1107 .do. 810 5976 13 5.07 3 26 1.1023 578 3.3 ...... G 60 M 57 59 .... 2 12i
11093 .do.... 8.55 11.7534 217 .94 38420 30 3 ........... G 45 S 52 54 .. 67 S
111024 pril .... 81.2 86 13.24 74 2.67 1. 023 1,670 ...31 ......60 G 60 S 56.... 54 159 .... 12 251
1126 May..... 2.83 1 7 1.50 2.36 .44 72348 30 ...... B 45 M 59 60 50.... 324 816
1112 ..do..... 803.59 16.47 2.013 35 .6291 700 30... .....50 305 S 61 62 .... 0
1112 .do.... 79.85 92 15.0 66 02.2.5 1.17 46700 32 ...... G 60 S 60 56 .... 5 2
1114 ..do.. 83.6 02 12.693 43 2.874 2 1.13 43600 30 .......... G 4530 S 6059 56 .... 10 360
11015 do. pril. ... 7. 30 13.72 2.27 .71 4001,912 31 .0..... G 60 M 5858 ........... 1
1116 y..... 79.d785 1369 2.23 4 1.2130 475 3022 ...... E 30 S 460 56 .... 15 2
113217 June.do.... 834.4708 13 8.35 2 130 .9488 380 2730 ...... I 45 S 55 56 .... 7 10
i ..Mado .... 82 .61 14 55 4.532 .8204 4275 20 ...... 50 S 58 53 .... 2... 18 .
1119 .do.... 81.762 98 12.30 4 05 2.67 57840 .....3 ...... 45 S 56 6059 .... 1062 12
112.3 .do.... 8.. 0955 13.94 2.173 1.24 384500 ......3 ...... I 40 M 58 58 .... 10 180
1124 April. ... 82 867 13.24 2.67 1.23 1,670 3125 .60.... B 7605 M 56 56 .... 14 .. ..25
112639 May..... 83.40 13.03 2.75 .4482 690 25 ...... B 45 M 55 6058 .... 18 24 8
112;40 .do ...... 84.72 12.15 33.96 .9123 760 3025 .50... B 45 M 6157 60 .... 108 22
1128 .do..... 893.23 13.93 1 2.95 .89 756 28 ...... B 45 M 60 59 ... 10 28
142 ...do..... 83.3102 13.2943 2.461 .7913 43095 20 ..52 I S 8 5 .... 10 30
143 June ril..... 78.29 1.S 1 96 1.10 1,912 31 .60 M 60 60 58 .... ..... 102
113145 .d. ..... 84.19 1 3.47 2.01 .3321 500 30 ...... B 30 S 55 565 1 .... 1..5 2
113247 .do...... 82.94 13.33 2.5 9 1. 1430 .88 3810 32 ...... G 2.5 M 58 58 .... 20 169
1133 .do..... 86.56 11 14 55 4.5234 .4682 475 20 ........ G 30 S 54 51 .... 8 21
111655 do..... 8983.44 12.31 05 2.66 .678 5 435 28 ............ G 45 S 58 5860 .... 20 12;
11357 .do...... SO 29 13.5945 3.30 .8624 50092 ........... G 240 M 58 5860 .... 3310 17
1138 ApriJuly..... 8.3 2375 14.01.55 1. 085 .85 596 25...... G .. .. S 56 67 .... 10 ....
113960 June ..... 79 83.4075 13.039 3.1975 .8267 7.560 ...25....... B 4560 M 56 57 .... 11 24
1i4u .do ....84.72 13.09 1.96 .23 760 25 ...... B 45 M4 57 60 .... 8 22
1141 ..do ....83.23 13.93 1.95 .89 756 28 .......B 45 14 60 59 ... 10 28



116142 ...... 82.34 13.19 3.68 .79 495360 3320 .5 5 G 60 M 58 58 .... 10 123 30
114.3 June ..... 8013 143060 1.8854 1.33 199 21 ...... B 18 M 60 62 16 ..... 20
1164 M. ..... 83.2519 13.47 2.01.34 .3388 800 30...... .. B E 30 S 57 50 ... 20 3
11647 .do..... 82.94 13.339 5 4 52 .48 631 25 ...... B 35 S 56 54 .... 186
1175 April ...... 83 .58 12.05 3.3455 .4682 225 21 ..... B 40 S 56 56 3 6 241
115690 Julydo ...... 80.2644 1105 23.1466 .87 661 3028 ......50 B 45 M 56 55 8 .. 20 12
115793 .do....... 803.42 14.513 1.9230 .8653 116 26 ............ G 50 58 60 .... 33 147
118 July ..... 83.23 14.01 1.70 1.06 820 30 ....... G 8S 56 .... 10
116095 June..... 80.90.75 14 4839 3.44 1.18 307 25 ...... B 22 L 60 5 58 1.. 10
1161 ..do ....82.34 13.19 3.68 .79 360 33 .55 (3 60 M4 58 68 16, 3 301


116398 July..... 83 4.17 12.00 1.54 1.348 1985 25 ..... C 45 60 62 16 .... I20
120645 June ...... 82.1 14.93 2.30 .8866 59800 ..31 ........ C 430 M 557 55 ..... 10 24
1206 Jul ...... 83.04 12.39 3.1052 .47 8 63 29 ...... I 45 L 58 54 .... 12 1
1107 5 p ...... 81.08 14.605 3.5544 .82 7282 24 ...... B 45 M 56 51 .... 13 6 24
1190 July.....80.26 15.73 3.14 .87 661 30 .50 B 45 14 56 55 8 5 is
1193 .do.....83.42 14.13 1.92 .53 It6 26 .......(3 50 S 52 53 .... 3 14
1194 M ayv..... 8I1.52 13.00 4.21 1.27 372 31 .... I 18 L 58 58 .... 6 9

120195 June...... 82.50 14 89 1.40 1.21 ,362 30 25..... I 40 M 560 52 .... 6 32
1109 July...... 84.17 172.93 542 .48 185 25 ...... C 45 1 56 56 .... 35 13 q
120.5 JUne ....82.11 14.93 2.30 .66 590 31 .... C 48 M4 65 65 5 ... 24
1206 July.....83.04 13.39 3.10 .47 863 29 .... I 45 L 58 54 .... 12 12
1207 ... d'o...... 81.08 14.611 3.44 .82 728 24....... 45 1 6 5I .... 15 1
1208 June ....82.50 14 89 1.40 1.21 1,362 30 .. 1_jT 4'0 14 655 52 .... 3 h8
1209 ..do ....... 82.46 14.70 2.54 .30 620 25 ...... B 40 M 53 52 .... 4 51I
__________________ ______________ __ _____..-








APPENDIX.


TABLE II.-Detailed analyses of samples of Navy butter.


-i
P.
a







53
S
z




La
S




46
48
49
51
52
53
56
64
65
80
128
129
131
133
134
135
136
149
150
151
187
188
189
190
223
224
225
227
356
357
358
359
368
1201


Composition.


Id


C
0
M



July ......
do.
.do ......
.do.....
.do......
.do ......
. .do ......
August....
...do.......
July.......
August....
Julyv.....
.. do......
. .do......
..do.......
.. do.....
.do......
do.......
..do.......
.do......
.do.......
..do .......
...do.......
..do.......
.do.......
...do ..... .
August ....
...do .......
...do ...
. .do.....
...do .......
.. .do .......
...do ......
.. .do ......
July .....


S





Per ci.
83.31
83.63
83.17
82 90
83 30
8- 04
84.84
84.73
83.35
84.89
83.81
82.97
84.40
83.51
84.75
85.18
84 62
83 62
83. 10
84 33
84 37
84.41
84 36
83.60
83.55
84 06
84.85
84.96
83.59
83.79
85.38
85 01
85.46
84.16


Average. 84.13 12 21 2.72


S
E





0




Lbs.
f3,In
936
864
760
730
944U
1,660
1,687
1,333
1,846
1,65b
750
1.554
1,822
1,561
1,-785
1,748
574
660
520



525
3O)
4)50
480
4011
455
420
450
630
1,27 ,


.94 1 ... ... 31 Ir4 I . 55


I The letters in this column stand for small, medium, and large. Granule.; the size of a grain of wheat
and less are called "small "; thoie a3 large as a pea or bean are called medium "; and when larger than
a bean they are called "large."


A DDITIONAL COPIES of this publication
may be procured from the SUPERIaNTEND-
ENT OF DOCUMENTS, Government Printing
Office, Washington, D. C., at 5 cents per copy


0


Per ct.
13.06
12 86
13.09
13.03
12.76
12.57
11. 46
11.82
12.63
11.32
12.83
13.01
12 12
11.84
11.66
11.19
11.97
12 75
12.92
12.20
12.50
11.95
12. 14
12 31
12.31
12.20
11.33
11.59
12 36
12.40
11.53
11.53
11 49
12 70


i Revolu-
E I tions in
ci wash S
3 water.








F. F.
N1 42 .... 6 16
.3 I c 3





S 46 42 .... 6 16



M 4S 44 7 18
M 48 44 7 16
M M 42 .. 6 15
M 50 42 .... R 16
S 52 46 .. 12 20
N 52 46 .. I? 25
S 52 46 ... 12 20
S 52 46 .. 12 20
NM 50 46 .. 4 16
M M 42 6 17
S 48 42 4 16
S 1 46 .. 12 25
S 52 46 12 20
S 51 46 ... 12 20
S 51 ... 12 20
L 53 49 ... 10 26
L 54 49 10 26
I. .52 49 .. 10 25
L 52 49 10 30
L 52 4 .. 10 28
L 52 4'1 12 26
L1 52 49 1 28
L 53 ) .. 10 29
1. 52 49 . 10 26
L 5? 45 12 273
L 50 50. 12 2'
S 5i 4h 10 25
M 51 H . 10 14
1. S2 49 .... 10 26
L 50 f .. 12 31
M 51 4. 10 26
NM ,5 51 . 5 13

S4- . 9 4 22





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4; ,:,
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II.

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4

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Pt ..


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RSI'T OF FLORIDA
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