Issued September 9, 1912. U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY. BULLETIN 149. A. D. MELVIN, CHIEF OF BUREAU. : NORMAL COMPOSITION OF AMERICAN CREAMERY BUTTER, BY S. C. THOMPSON, R. H. SHAW, AND R. P. NORTON, Of the Dairy J)i vision. California egional tcility WASHINGTON: GOVERNMENT PRINTING OFFICE. Issued September 9, 1912. U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY. BULLETIN 149. A. D. MELVIN, CHIEF OF BUREAU. THE NORMAL COMPOSITION OF AMERICAN CREAMERY BUTTER, BY S. C. THOMPSON, R. H. SHAW, AND R. P. NORTON, Of the Dairy Division. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1912. 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. H. RAWL, chief. Field Inspection Division: R. A. RAMSAY, chief. Meat Inspection Division: RICE P. STEDDOM, chief. Pathological Division: JOHN R. MOHLER, chief. Quarantine Division: RICHARD W. HICKMAN, chief. Zoological Division: B. H. RANSOM, chief. Experiment Station: E. C. SCHROEDER, superintendent. Editor: JAMES M. PICKENS. DAIRY DIVISION. B. H. RAWL, Chief. HELMER RABILD, in charge of Dairy Farming Investigations. S. C. THOMPSON, in charge of Dairy Manufacturing Investigations. L. A. ROGERS, in charge of Research Laboratories. ERNEST KELLY, in charge of Market Milk Investigations. 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. 3 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. Page 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. 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 tliis 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 under 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 7 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 butter purchased on the New York market in 1907. Contents. Samples tested. Average per cent. Butterfat . ... 170 82 35 Water . 828 13.72 Salt 142 2.15 Curd . . . . 169 .88 The Massachusetts Experiment Station Report for 1892 gives the folio whig 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 hi good condition for analysis was 695. THE EXPERIMENTAL WORK. 9 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 1 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 volumetric flask. The flask and contents are then vigorously shaken and hot water added until the upper i The term "curd " as used In this bulletin Includes the ash and lactose. 45230 Bull. 14012 2 10 COMPOSITION OF AMERICAN CEEAMEEY 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. Average composition of all samples used in the investigation. Number of samples. 1 Fat. Water. Salt. Curd. 695 . ... Per cent. 82.41 Per cent. 13 90 Per cent. 2 51 Per cent. 1 18 i 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. 11 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. Class. Number of sam- ples. Fat. Water. Salt. Curd. 1 .. 124 Per cent. 84.78 Per cent. 12.45 Per cent. 1.78 Per cent. 0.98 2 130 79.77 15.32 3.52 1.37 3 370 82.55 13.85 2.41 1.18 Variation 5.01 2.87 1.74 .39 TABLE 3. Average composition of the butter according to seasons in which samples were taken. Season. Fat. Water. Salt. Curd. January February, March . Per cent. 82.46 Per cent. 13.94 Per cent. 2.49 Per cent. 1.10 April ifav, June.. I 82.93 13.67 2.42 .96 July August September 82.12 14.04 2 8 1.25 October, November, December 82.25 13.81 2. 5 1.38 Variation .81 .34 .16 .42 TABLE 4. Average composition of the butter according to size of granules when churning was completed. Size of granules. Number of samples. Fat. Water. Salt. Curd. Small 224 Per cent. 82.64 Per cent. 13.66 Per cent. 2.48 Per cent. 1.22 Medium 292 82.45 13.93 2.46 1.16 Large 102 81.87 14.20 2.80 1.13 Variation .77 .54 .34 .09 TABLE 5. Average and range of temperature of churning according to seasons in which samples were taken. Season. Average. Highest. Lowest. January. February, March F, 57 P. 60 r. 50 Apr ; l, May, June . 56 64 49 July, August, September 56 66 48 October, November, December 57 66 52 TABLE 6. Test of buttermilk according to seasons in which samples were taken. Season. Average. Highest. Lowest. January. February, March Per cent. 0.10 Per cent. 1.90 Per cent. 0.03 April, May, June .. .19 1 90 .01 July, August, September .20 1.30 .01 October, November, December 13 .61 .02 Average of all samples .17 12 COMPOSITION OF AMERICAN CREAMERY BUTTER. TABLE 7. Temperature of wash water according to seasons in which samples were taken. Season. Average. Highest. Lowest. January, February, March "F. 59 F. 68 F. 50 April, May, June . . 56 68 46 Julv, August, September 56 72 42 October, November, December. . . 58 75 49 TABLE 8. Relation between moisture and fat content, the variations in the fat content of samples having fixed moisture content. Fat. Number nf Per cent f\t OI samples. 01 samples. Moisture. High. Low. Average. Per cent. Per cent. Per cent. Per cent. 8 1.2 10 to 10.99. 87.39 84.06 85.86 30 4.8 11 to 11.99. 86.60 82.32 85.10 92 14.7 12 to 12.99. 86.36 81.47 84.04 221 35.4 13 to 13.99. 84.86 78.98 82.91 168 26.9 14 to 14.99. 83.97 78.72 81.13 74 11.8 15 to 15.99. 83.49 77.77 80.50 31 4.9 16 and over 81.17 73.49 78.70 TABLE 9. Relation between butterfat and moisture content, the 'variations in the moisture content of samples having fixed fat content. "Water. Number f\r Per cent r\f "Rn tfurfn f OI samples. OI samples. jomsocnMi High. Low. Average. Per cent. Per cent. Per cent. Per cent. 30 4.8 Below 79 20.65 13.92 16.33 27 4.3 79 to 79.99. . 17.56 13.64 15.37 73 11.6 80 to 80.99. . 16.78 13.12 14.89 110 17.6 81 to 81 .99. . 16.39 12.45 14.38 128 20.5 82 to 82.99. . 15.20 12.30 13.90 132 21.1 83 to 83.99. . 15.06 12.05 13.37 88 14.1 84 to 84.99. . 13.80 10.93 12.79 24 3.8 85 to 85.99. . 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 F.. 63 Lowest.. 1 F.. 48 Average F.. 57.1 Length of time churned: Highest 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.. 68 Lowest F.. 43 Average F.. 57 Revolutions in wash water: Highest...- 50 Lowest 2 Average 11.5 Revolutions in wash water (rollers in gear), 11 samples: Highest 25 Lowest 2 Number of revolutions worked: Highest 120 Lowest 9 Average 20.8 RESULTS OF ANALYSES. 13 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 503 Churning temperatures: Highest F.. 84 Lowest F.. 48 Average F.. 56.6 Length of time churned: Highest minutes. . 330 Lowest do 20 Average do 53. 6 Size of granules: Small samples.. 41 Medium do 56 Large do 30 Not given do 3 130 Temperature of wash water: Highest F.. 68 Lowest F.. 48 Average F.. 57 Revolutions in wash water: Highest 82 Lowest 2 Average 19. 4 Revolutions in wash water (rollers in gear), 32 samples: Highest 15 Lowest 2 Number of revolutions worked: Highest 105 Lowest 3 " Average 21. 1 (30 samples showed 16 per cent or more of water.) TABLE 12. Churning averages of samples having 81 to 84 per cent of fat. Continued. Fat test of cream churned, per cent 28. 01 Acidity of cream churned, per cent . 535 Time churned, minutes 45. 9 Temperature at which churned, F 56.8 Granules of butter: Small 130 Medium.. 176 Granules of butter- Large Not given 62 2 370 Temperature of wash water. . . F . . 57. 3 Revolutions in wash water 14. 2 Revolutions in wash water (rollers in gear, 59 samples) 10. 8 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 analyses of22S samples from the State. Percentage. Fat. Water. Salt. Curd. Average Per cent. 82.81 Per cent. 13.60 Per cent. 2.34 Per cent. 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 Dot necessarily occur in the same sample. 14 COMPOSITION OP AMERICAN CREAMERY BUTTER. TABLE 14. 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 77 2 10 8 Below 1 1 0.1 6 78 11 11 80 1 4 .2 3 79 46 12 91 2 7 .4 19 80 91 13 33 3 20 .6 37 81 54 14 9 4 31 .8 43 82 11 15 2 5 116 1.0 59 83 7 16 25 1.5 39 84 1 17 12 2.0 11 85 3 2.5 4 86 4 13.0 1 87 223 223 223 223 1 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. 82.48 Per cent. 13.77 Per cent. 2.61 Per cent. 1.14 Highest 86.75 18.23 5.46 2.12 Lowest 75.68 10.52 .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 Number Number Number of Fat. of Water. of Salt. of Curd. samples. samples. samples. samples. Per cent. Per cent. Per cent. Per cent. 1 75 3 10 2 Below 1 1 0.2 2 77 5 11 34 1 3 .4 2 78 18 12 43 2 11 .6 3 79 47 13 23 3 30 .8 16 80 26 14 10 4 53 1.0 20 81 15 15 5 5 18 1.5 26 82 2 16 1 2.0 23 83 1 18 16 84 5 85 3 86 117 117 117 117 RESULTS OF ANALYSES. 15 IOWA. TABLE 17. Results of analyses of 181 samples from the State. Percentage. Fat. Water. Salt. Curd, i Average Per cent. 82.11 Per cent. 14.24 Per cent. 2.51 Per cent. 1.12 Highest 86.08 18.54 5.96 3.25 Lowest 75.21 10.72 .94 .20 Variations 10.87 7.82 5.02 3.05 TABLE 18. 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 75 1 10 2 Below 1 5 0.20 6 78 4 11 41 1 6 .40 7 79 14 12 50 2 18 .60 19 80 33 13 28 3 22 .80 21 81 49 14 8 4 56 1.00 36 82 21 15 2 5 19 1.50 20 83 6 16 4 2.00 16 84 2 17 1 3.25 4 85 1 18 1 86 131 131 131 131 CALIFORNIA. TABLE 19. Results of analyses of 95 samples from the State. Percentage. Fat. Water. Salt. Curd. Average... Per cent. 82.12 Per cent. 14.19 Per cent. 2. G4 Per cent. 1.05 Highest 86.91 20.05 5.17 :i.4i 73. 49 10. C6 .94 .33 Variations 13.42 9.99 4.23 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 60 2 17 .6 9 80 31 13 16 3 24 .8 22 81 28 14 7 4 30 1.0 17 82 20 16 3 5 4 1.5 19 83 3 16 3 2.0 8 84 1 18 3 2.5 3 85 1 20 1 3.0 2 86 95 96 95 06 16 COMPOSITION OF AMERICAN CREAMERY BUTTER. PENNSYLVANIA. TABLE 21. Results of analyses of 37 samples from the Stace. Percentage. Fat. Water. Salt. Curd. Average Per cent. 82 81 Per cent. 13 53 Per cent. 2 63 Per cent. 1 03 Highest 85.64 16.88 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 samples from the State. Percentage. Fat. Water. Salt. Curd. Average Per cent. 82.40 Per cent. 13. 63 Per cent. 2.81 Per cent. 1.15 Highest 84.83 15.73 4.29 2.70 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. Average Per cent. 82.76 Per cent. 13.98 Per cent. 2.15 Percent. 1.11 Highest 85.58 20.23 3.83 2.33 Lowest 79.95 11.04 1.03 .52 Variation 9.63 9.19 2.80 1.81 MICHIGAN. TABLE 24. Results of analyses of 10 samples from the State. Percentage. Fat. Water. Salt. Curd. Average. . Per cent. 80.99 Per cent. 14.44 Per cent. 3.31 Per cent. 1.26 Highest 83.51 16.75 5.98 '2. 05 Lowest 75.93 13.09 1.46 .50 Variation 7.58 3.66 4.52 1.55 RESULTS OF ANALYSES. 17 The results in Tables 14, 16, and 18, which concern the States of Minnesota, Wisconsin, and Iowa, are shown graphically in compara- 75 76 /=!-/? c&vr 77 78 79 80 8/ 8B 83 64- 85 86 87 FIG. 1. Diagram showing the fat content of the samples from Iowa, Wisconsin, and Minnesota, and of all samples In the investigation. Fio. 2. Diagram showhig the moisture content of the samples from Iowa, Wisconsin, and Minnesota, 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 OP 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. FIG. 3. Diagram showing the salt content of the samples from Iowa, Wisconsin, and Minnesota, and of all the samples in the investigation. 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 Ripening temperature F. . 62 When cooled 5.30 p. m. Temperature when ready to churn, F ' 57 Length of time churning min.. 45 Size of granules Medium fine. Churn cover closed tight while working the butter. Temperature of buttermilk. . . F. . 58 Amount of wash water gals. . 100 Revolutions in wash water 5 Rollers in or out of gear Out. Number of revolutions worked 22 Kind of churn used. . . Victor F. EESULTS OF ANALYSES. CENT 0.20 O.40 O.6O O.8O / /.SO FIG. 4. Diagram showing the percentage of curd in the samples from Iowa, Wisconsin, and Minnesota, and in all the samples in the investigation. TABLE 26. Composition and churning record of sample No. 784, which has the highest water and lowest fat content found in the investigation. 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. . Pounds of butter made. . 30 600 Pasteurizing temperature. . F. . 180-185 Ripening temperature F.. 48 When cooled All night. Temperature when ready to churn, F 50 Kind of churn used S. Length of time churning. . . .min . . 60 Churn cover closed tight while working the butter. 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 20 COMPOSITION OP 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 chum, F 59 Kind of churn used D. No. 4. Length of time churning min.. 25 Churn cover closed tight while working 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 . . 2 f Number of revolutions worked 18 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 l 11, 335 * Test of cream per cent. . 30. 6 Pounds of fat in cream J 3, 476 Pounds of butter made l 4, 349 Ripening temperature F. . 56 Acidity when ready to churn, per cent 0. 7 Temperature when ready to churn, F 57 Kind of churn used D. No. 6. Churn cover closed tight 'while working 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 min.. 5 to 10 Number of revolutions worked 18 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. One day's make, several chvralhgs. NAVY BUTTER. 21 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 2 per cent or more than 3J 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. Composition of 34 samples of Navy butter. Percentage. Fat. Water. Salt. Curd. Average Per cent. 84.13 Per cent. 12.21 Per cent. 2.72 Per cent. 94 Highest 85.46 13.09 3.18 1 81 Lowest 82.90 11.19 2.02 .48 Variation 2.56 1.90 1.10 1 33 SAMPLES DIVIDED ACCORDING TO SIZE OF GRANULES AT TIME CHURNING WAS COMPLETED. Large granules 84.27 12.10 2.70 0.92 83. C9 12 09 2 68 93 Small granules 84. 31 11.93 2.78 .97 TABLE 30. Churning conditions of samples of Navy butter. Average fat content of cream churned percent.. 31 Average acidity of cream churned per cent. . 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.. I Lowest F.. Average F. . Revolutions in wash water (rollers out of gear): Highest 12 Lowest Average Revolutions butter was worked : Highest Lowest Average 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. Number of sample. Month taken. Composition. Amount of butter made. Test of cream. Acidity of cream. Kind of churn used. Churning time. 1 ti "o g 02 S M S S S 8 8 S M M M M L S 8 M L L M M M L M M L M S M M M S L S L L 8 M S L M S S L M M M M 8 M L 3 I tc a "a G 3 fi O F. 60 60 58 59 60 57 50 58 59 48 55 54 52 62 62 53 56 56 60 50 54 54 63 54 52 62 60 54 60 54 52 60 54 61 60 51 57 57 57 50 59 58 52 52 58 49 52 52 53 58 Temperature of wash water. Revolu- tions in wash water. O 1 o 3 1 o 32 32 12 12 12 15 "ii 12 22 15 ii 13 7 20 12 25 20 18 18 25 22 18 14 18 22 23 20 12 "22 15 33 22 19 20 26 17 9 14 14 15 20 12 18 14 60 18 12 i 3 n 2 3 '3 1 1 O .a "3 rt 6 6 "5" "2" "5" "io" 6 "io" 3 1 2 3 4 5 7 11 12 13 14 15 16 17 18 19 20 21 22 23 24 26 27 28 29 30 31 33 35 40 44 47 54 55 59 60 61 63 64a 72 73 lOOa 101 105 106 107 108 109 110 111 112 July... ...do ...do ...do ...do August July..., Perct. 79.58 79.23 79.77 80.75 79.40 81.00 83.25 82.00 81.41 84.38 82.14 84.13 85.98 79.93 81.91 84.25 80.38 81.37 82.86 82.00 83.07 82.04 85.34 80.49 82.74 80.79 80.01 79.10 83.78 84.28 80.23 84.28 80.31 84.09 83.49 80.91 81.85 84.70 84.09 83.27 81.98 82.45 75.68 80.85 82.21 83.20 84.07 79.37 84.38 81.80 Perct. 15.37 15.70 15.00 13.66 14.17 14.54 14.31 14.51 15/02 12.93 14.05 13.58 12.31 14.76 14.95 12.99 15.85 14.52 14.50 14.19 13.47 13.11 12.46 15.28 14.58 14.22 14.90 17.56 13.13 13.41 14.45 12.33 14.36 13.10 13.22 14.76 13.81 12.12 12.51 13.63 14.65 14.07 18.23 15.19 15.20 12.48 13.02 16.65 13.50 14.49 P.ct. 3.94 4.36 3.96 4.02 5.17 3.59 1.31 2.41 2.69 1.88 1.97 1.58 1.05 4.45 2.28 1.87 2.85 3.34 1-77 2.59 2.45 3.71 1.19 2.84 1.90 3.91 3.52 2.17 1.72 1.62 4.59 2.02 4.40 1.88 2.05 3.39 3.83 1.89 2.77 1.95 2.79 2.77 5.46 2.41 1.33 3.79 1.99 3.04 1.02 2.94 P.ct. 1.11 .71 1.27 1.57 1.26 .87 1.13 1.08 .88 .81 1.84 .71 .66 .86 .86 .89 .92 .77 .87 1.22 1.01 1.14 1.01 1.39 .78 1.08 1.57 1.17 1.37 .69 .73 1.37 .93 .93 1.24 .94 .51 1.29 .63 1.15 .58 .71 .63 1.55 1.26 .53 .92 .94 1.10 .77 Lbs. "i'oio" 228 658 504 571 185 580 161 732 859 530 2,386 1,195 625 500 1,429 690 591 315 580 607 2,294 P.ct. 31 29 25 25 25 30 33 25 25 28 33 31 P.ct. 0.64 .66 "."eo" I I G G G I I I I I I I I I I I I O I B B B B B I B E F I G G B I B B G G B B I G G I G B I I F I I Mins. 100 95 60 45 35 58 45 55 35 75 45 105 35 30 28 45 30 45 45 55 40 70 45 40 60 30 40 60 45 35 40 75 60 95 52 40 30 50 40 45 90 50 25 40 30 75 ,90 210 45 60 60 60 58 58 58 66 52 54 48 53 52 56 50 58 48 52 50 60 52 50 52 60 52 54 55 58 60 52 54 55 52 58 56 58 58 48 57 58 61 60 61 58 54 52 53 52 52 50 52 60 "12" 12 12 8 8 11 14 12 20 12 3 33 ...... "io" 20 7 4 10 30 ..... 15 12 3 2 15 6 2 7 10 17 10 6 71 81 ""s" 6 20 10 10 15 30 j une .60 July ... do ...do do . . ...do 25 26 24 ...do July.... ...do ...do ...do do . . "27" ...do ...do ...do ...do ...do November December. September November April July August do . . 26 28 29 22 21 '".36 '".52 .50 .54 163 896 732 662 600 629 640 650 315 336 335 373 1,240 1,240 1,183 630 126 910 389 424 "767" 26 34 26 29 ...do do 32 .65 .59 .50 July August ...do ...do do 26 28 32 27J 35 22 " "."49" October. . . do July ..do ...do do .. . ...do do ...do ...do "31 i The letters in this column stand for small, medium, and large. Granules the 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." 22 APPENDIX. 23 TABLE I. Detailed analyses of samples of American creamery butter Continued. "p. "3 1 il Month taken. Composition. Amount of butter made. Test of cream. Acidity of cream. Kind of churn used. Churning time. $ "3 "3 0> H 53 M 8 S 8 M M S S M M M M M M M S L L L L L L M L M S M M S 8 S M S M L S 8 M M L M M 8 M M M M S M L L L 8 S M S M L M M M M M S L M M M M M S M I M | e 3 A O F. 53 60 58 54 52 50 53 53 52 52 58 61 58 61 59 57 56 54 56 56 56 57 56 55 55 54 60 56 55 53 54 58 55 58 52 59 58 57 54 56 52 53 54 58 51 56 51 50 52 64 64 63 54 54 51 52 62 64 58 59 66 58 60 61 61 57 56 54 68 fO 54 50 Temperature of wash water. Revolu- tions in wash water. JOKJ 1 Revolutions worked. 1 | "3 '3 S 3 i 3 O a 2 ca f 3 O M ' a 01 O fe M r 115 123 124 126 130 132 138 139 140 141 142 143 144 145 146 147 153 154 155 156 157 158 159 160 161 162 168 169 176 177 178 179 180 185 191 192 193 194 203 205 206 207 208 209 210 211 212 213 214 220 221 222 236 243 244 247 251 252 253 254 255 257 258 259 261 2T,2 263 264 265 266 269 270 August November ...do ...do Perct. 84.79 82.73 82.27 81.82 77.92 78.80 84.85 82.77 83.28 80.28 81.77 84.20 83.22 83.54 81.27 83.68 82.23 81.15 82.25 81.75 78.80 82.43 82.50 81.30 82.09 80.01 Perct. 12.28 13.90 14.30 14.07 15.99 16.42 12.41 13.60 12.74 13.74 14.00 13. GO 12.04 13.35 13.88 14.04 14.31 14.78 14.31 14.45 16.83 13.78 14.57 15.05 14.80 15.11 P.ct. 2.24 2.04 2.82 2.47 5.21 3.95 2.15 2.64 2.14 5.16 3.24 1.27 3.97 1.91 2.24 1.79 2.68 3.04 2.76 2.77 3.09 2.39 2.30 3.14 1.53 4.21 P.ct. 0.69 1.33 .61 1.64 .88 .83 .59 .99 1.84 .82 .99 .93 .77 1.20 2.61 .49 .78 1.03 .68 1.03 1.28 1.40 .63 .51 1.58 .67 Lbs. 182 1,560 545 840 697 700 410 453 236 380 440 415 251 723 453 655 712 810 ""966" 800 411 P.ct. P.ct. B B I G G G D D I I I B I B B B B I B B B B I B I B I I I I I I E D B G G I B I I I I I I I I I I G G G D I I I G G B B B E I B B B E E B B I G Mins. 60 40 60 70 100 100 40 35 48 45 45 30 35 30 35 22 40 45 40 50 50 35 40 60 60 45 48 45 35 40 40 60 55 40 50 35 35 35 45 30 60 50 45 30 35 30 45 65 40 60 50 60 50 60 65 45 45 30 40 30 30 25 40 30 50 40 30 50 40 30 120 45 "F. 54 64 59 54 50 50 62 54 52 65 58 54 59 54 60 52 64 68 64 60 62 50 54 52 52 50 60 50 52 52 50 53 52 57 49 56 57 61 54 52 52 52 50 57 53 53 50 52 56 55 54 54 46 52 52 53 53 52 59 66 68 59 58 59 62 56 50 50 56 54 62 52 0.36 14 15 '16' 7 "3" 4 "32" 19 25 22 24 12 12 6 20 11 5 25 100 10 20 12 12 12 10 6 12 12 12 7 7 "i2 12 7 20 7 6 29 5 "io" 8 4 12 20 7 21 17 18 23 11 6 15 18 18 19 27 17 16 14 18 18 18 19 18 24 30 35 18 12 12 ""9 11 18 15 29 13 11 23 20 12 July . . . .47 .47 .52 ...do August ...do ...do ...do 21J .50 ...do July... 28 27 28 26 24 30J 41i ...do ...do August July.. .65 ...do ...do ...do ...do ...do ...do .37 .42 .55 .52 .43 ...do ...do ...do ..do "."es" .68 December. August ...do July 83.26 78.66 81.62 83.31 81.64 78.82 84.01 84.83 85.16 82.27 83.38 82.21 84.03 82.29 84.77 80.81 75.21 81.81 81.70 82.16 82.53 81.83 80.25 83.06 80.87 82.74 84.27 82.70 82.88 84.56 80.62 81.58 83.76 81.17 83.17 79.13 83.41 82.44 81.15 83.74 82. 62 82.74 82.58 86.03 84.34 77. 53 13.13 15.10 14.67 13.90 13.49 16.63 13.65 12.65 11.04 14.09 13.27 14.05 13. 52 13.69 12.86 15.04 18.54 14.59 13.66 15. 02 14.12 13.88 15.28 13.48 15. 15 14.05 12.24 13.22 14.42 12.98 15.45 14.92 12.70 16.39 14.04 14.04 13.84 13.98 13.95 13.46 14.11 13.31 14.07 11.49 13.80 16.79 1.93 5.14 2.90 1.27 4.27 3.48 1.49 2.16 2.66 2.83 2.46 2.81 1.41 3.10 1.25 3.19 4.61 2.76 3.21 1.28 2.07 2.17 3.44 2.54 2.79 2.54 2.30 2.41 1.24 1.35 3.06 2.74 1.53 1.83 1.57 5.62 1.45 2.08 3.45 1.67 1.87 2.60 2.31 1.61 .92 3.60 1.68 1.10 .81 1.52 .60 1.07 .85 .36 1.14 .81 .89 .93 1.04 .'92 1.12 .96 1.64 .84 1.43 1.54 1.28 2.12 1.03 .92 1.19 .67 1.19 1.67 1.46 1.11 .87 .76 2.01 .61 1.22 1.21 1.30 1.50 1.45 1.13 1.40 1.35 1.04 .87 .94 2.08 389 424 420 298 360 582 780 607 500 "'568' 471 700 "i,"7oi' 372 1,008 620 693 155 459 390 "i.'ofK)" 2,068 495 568 402 1,422 1,422 345 324 181 401 310 576 792 600 587 844 493 326 531 472 24 26 22 .do 32 .38 August ...do October. . . July 26 30 .15 '".&)' August ...do ...do November August . . . ...do July August ...do 33 27 32J 35 "it" 30 25 "io" "io" '12' 15 2 20 6 4 "io" "12 8 44 44 12 "io" 8 8 59 4 "36' 12 4 10 30 2 8 8 10 16 20 6 14 20 14 8 10 14 15 15 15 13 15 20 11 12 14 16 15 24 20 30 20 15 32 30 26 30 33 26 22 12 20 ...do ...do... . .do 25 25 25 31 28 29 ...do ...do ...do ...do ...do ...do ...do ...do ...do ...do ...do October. . . do 16 23 25 31 30 27 32 24 29 31 28 23 25 32 " 33J 30 .60 .55 .45 January. . . September October. . . January. . . ..do .62 .45 .60 .58 .66 .63 .64 .40 October. . . August ...do ...do .do.. September ...do... 24 COMPOSITION OF AMERICAN CREAMERY BUTTER. TABLE I. Detailed analyses of samples of American creamery butter Continued. "3. *o i I Month taken. Composition. Amount of butter made. Test of cream. Acidity of cream. Kind of churn used. I M 1 Size of granules. Churning temperature. Temperature of wash water. Revolu- tions in wash water. Revolutions worked. Is 1 3 m 1 ia o a "3 CQ T3 i O 5 Bii II ~o u X fe ^ 271 278 279 280 281 282 283 285 286 287 288 289 290 291 293 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 311 312 313 314 315 316 317 318 319 322 323 324 326 327 328 329- 330 331 332 334 335 337 338 339 340 360 361 364 365 369 370 371 372 373 374 375 381 383 384 385 386 387 September July Perot. 83.67 80.54 81.81 82.81 81.99 81.43 83.04 80.86 82.45 82.21 83.36 80.49 80.27 81.05 80.86 81.34 82.53 80.67 82.20 81.22 80.15 84.76 82.85 82.12 82.48 83.38 85.02 83.34 83.48 81.24 82.96 82.30 84.33 81.13 83.64 83.96 Perct. 13.70 15.36 14.64 13.38 14.70 13.88 13.18 16.43 13.92 13.99 13.56 14.14 16.78 15.61 14.73 14.28 14.84 14.70 13.78 15.49 14.88 11.97 14.42 14.05 14.00 13.52 12.21 14.20 12.89 14.54 13.29 14.20 13.55 14.90 13.72 12.70 P.ct. 1.39 3.20 2.46 2.89 2.86 3.57 2.90 1.76 2.36 3.06 2.15 3-20 1.94 2.42 3.62 2.84 1.86 3.36 3.74 2.23 3.63 1.75 1.59 1.84 1.85 1.98 1.44 1.13 1.53 2.93 L44 1.85 .99 2.79 1.35 1. CO P.ct. 1.24 .90 1.09 .92 .45 1.12 .88 .95 1.27 .74 .93 2.17 1.01 .92 .79 1.54 .77 1.27 .28 1.06 1.34 1.52 1.14 1.99 1.67 1.12 1.33 1.33 2.10 1.29 2.31 1.65 1.13 1.18 1.29 1.74 Lbs. 286 800 712 950 500 800 600 840 772 748 690 630 1,035 1,126 600 600 600 117 560 393 110 617 1,000 625 404 194 202 317 222 450 285 656 470 419 200 1,000 P.ct. 25 P.ct. E B B B B B B I I I B I I I I B B B I I F E B I B I E I E I F I I I E E I B B H G G G H G G G G G G G B G G B I B B B B G B B B I B E I D I I B Mins. 50 55 50 55 35 40 40 60 90 105 45 40 30 60 70 60 60 60 55 35 20 68 15 71 35 75 30 50 45 45 30 55 60 70 45 60 45 60 60 60, 60 120 16 65 40 40 30 40 45 20 60 50 ' 30 40 60 45 50 55 70 60 60 20 30 20 60 30 60 40 60 45 60 75 M L L L S L M L M M M M M M M M M M L M M M L M S 8 S M M M S L L M M L M M L L L M S S M M M S M S L M S M S S S L L L S L S S S S M L L S M L F. 59 54 54 54 52 54 58 53 56 56 54 52 53 54 56 54 54 53 54 50 54 55 52 55 48 54 60 52 58 53 58 55 56 58 58 51 57 57 56 57 57 63 63 56 66 61 65 60 60 58 64 61 61 65 62 54 56 54 54 54 55 54 52 55 56 56 50 54 53 52 56 58 F. 58 60 60 60 58 60 58 54 56 54 50 52 53 52 52 54 50 52 52 50 56 52 52 54 50 54 53 50 52 54 56 55 52 52 52 56 60 56 54 55 62 58 61 62 60 43 58 42 44 45 59 68 56 59 67 50 64 62 60 58 58 58 58 58 60 56 56 54 51 58 52 58 "26" "16" 4 "is" "io" "s" io 22 12 12 12 12 12 12 12 10 12 4 12 38 6 6 '"& 25 30 10 "26" "26" "22" 10 7 17 6 25 18 18 16 18 18 18 12 30 12 28 9 15 16 12 18 24 24 25 18 35 20 18 18 15 17 20 15 20 12 0.23 .30 .23 .29 .25 August do ...do... do March August November August do 31 28 25 ...do .. 25 30 do .do . . do 25 32 26 September October. . . .do... do do . . 35 .51 August . do 25 40 25 30 .64 .54 .59 ...do... do ...do September October. . . August October. . . do . .70 26 August .do 25 6 "36" 10 10 12 10 10 12 66 9 5 13 10 16 13 20 15 10 25 25 72 13 18 12 105 12 13 9 14 13 16 15 15 20 15 15 11 15 18 18 18 24 18 18 14 12 22 18 13 24 10 14 27 ...do... do 28 25 September do .do 81.51 80.73 82.41 79.71 80.27 79.75 81.86 78.98 81.98 84.93 83.00 81.59 81. 78 15.29 14.18 14. CO 13.74 15.14 13.64 14.76 13.92 14.22 12.65 14.48 14.32 13.78 1.73 4.05 2.36 4.11 2.41 4.09 2.16 4.14 2.50 1.90 1.19 2.70 2.79 1.47 1.04 .63 2.44 2.18 2.52 1.22 2.96 1.30 .52 1.33 1.39 1.65 2G5 600 449 429 705 560 October. . . August September August do 33 30i 30 29 27 26 September ...do August ...do ...do do 207 4,400 24 29 33 32 .45 ".'69' "2" "9" 4 83 4 4 5 82 27 20 85 30 ""2" 12 12 12 20 12 12 3 9 5 12 10 "io" 10 12 do. 34 do 78.72 79.78 14. 60 14.87 3.27 2.74 3.41 2.61 30 do . 31 27J 37 .65 ...do do 81.77 82.68 12.70 13.56 3.78 2.79 1.75 .97 ...do do. 83.19 86.91 12.62 11. 13 3.01 .94 1.18 1.02 32* 27 .50 September ...do August ...do do 80.45 77.64 80.80 78.78 82.65 83.08 81.67 81.93 83.51 79.46 82.63 81.84 82.69 80.96 84.06 82.35 8L74 15.03 16.61 14.30 16.39 13.10 13.09 13.84 14.15 13.83 15.11 13.90 15.25 13.94 13.57 13.20 13.89 14.31 2.56 4.47 3.24 4.06 3.14 3.20 3.21 2.89 1.46 4.93 2.60 1.82 2.21 4.32 1.37 2.61 3.07 1.96 1.28 1.66 .77 1.11 .63 1.28 1.03 1.20 .50 .87 1.09 1.16 1.15 1.37 1.15 .88 506 500 950 1,050 1,000 385 450 900 325 700 567 560 291 545 582 700 623 30 32 .29 .28 .28 September August ...do October. . . ...do do 28 .29 .27 September do August September do 22 ...do 23 APPENDIX. 25 TABLE I. Detailed analyses of samples of American creamery butter Continued. Number of sample. Month taken. Composition. Amount of butter made. Test of cream. Acidity of cream. Kind of churn used. Churning time. n J< 3 "3 o 3 Churning temperature. Temperature of wash water. Revolu- tions in wash water. Revolutions worked. B "a n o 15 A o O d 2 be it 388 389 390 391 393 394 395 396 397 398 399 400 401 403 404 405 407 408 409 410 411 412 413 414 415 416 417 418 419 420 421 422 423 424 425 426 427 428 429 436 437 439 445 455 456 457 458 459 461 462 463 464 435 466 467 468 469 470 471 472 473 474 475 476 477 479 480 481 482 483 485 486 August do Perct. 82.41 81.93 78.89 81.39 77.09 85.51 83.54 84.37 83.43 83.38 82.52 81.89 80.95 82.55 81.60 83.80 83.88 79.08 81.32 85.01 81.95 84.22 83.03 78. 65 82.92 83.21 84.62 83.45 84.60 80.31 84.01 83.28 83.96 83.31 83.41 83.60 83.45 86. 60 83.23 83.43 81.87 75.93 81.85 81.06 80.96 83.51 82.34 83.48 84.46 81.57 83.20 85.36 81.32 80.40 81.37 83.30 82.02 82.82 82.27 84.01 Perct: 13.09 13.65 14.54 15.70 16.52 12.89 12.98 12.15 13.75 13.73 13.50 12.45 13.78 14.12 14.41 13.18 13.59 15.25 14.30 12.07 13.63 13.35 13.89 16.12 14.17 13.67 13.60 13.52 13.14 15.05 12.76 13. 17 13.25 12.85 13.46 13.12 13.62 11.51 13.65 13.19 13.05 16.75 13.87 14.98 14.09 12.74 14.14 13.06 12.16 13.15 13.80 11.59 14.08 13.82 13. 97 13.99 14.17 13.16 13.58 13.09 P.ct. 3.38 3.34 5.24 1.41 5.26 .95 2.07 1.64 1.81 2.00 2.75 3.71 3.36 2.37 2.64 .97 .99 4.48 2.43 1.73 3.20 .78 1.98 4.06 1.70 1.C8 1.66 1.61 1.24 3.82 1.95 1.91 2.01 1.24 2.61 2.C9 1.92 .98 2.12 2.46 3.03 5.98 2.43 1.72 2.04 1.59 1.44 1.45 1.83 2.24 1.54 1.09 3.43 4.59 3.42 1.36 2.36 2.28 2.77 1.82 P.ct. 1.12 1.08 1.33 1.50 1.13 .65 1.41 1.84 1.01 .89 1.23 1.95 1.91 .96 1.35 2.05 1.54 1.19 1.95 1.19 1.22 1.65 1.10 1.17 1.21 1.44 .12 1.42 1.02 .82 1.28 1.64 .78 2.60 .52 1.19 1.01 .91 1.00 .92 2.05 1.34 1.85 2.24 2.91 2.16 2.08 2.01 1.55 3.04 1.46 1.96 1.17 1.19 1.24 1.35 1.45 1.74 1.38 1 08 Lbs. 632 236 515 530 750 407 498 365 395 395 620 550 467 500 445 423 199 965 499 586 530 375 635 856 354 423 430 566 426 992 424 414 541 833 572 571 428 423 418 420 531 370 618 239 423 202 600 116 415 403 655 1.050 870 818 773 345 583 567 720 651 P.ct. 23 P.ct. I I I I I D I I G I I I I I I B B E B B B B B E B B B B B E B B B B B B B B B I B C. B E B B B B E I B B I I B B B B B B B B B I I E E B B B B B Mins. 60 30 25 40 30 40 45 75 70 20 40 30 35 35 35 35 35 70 48 20 45 30 18 75 28 2.5 25 55 40 85 33 45 43 45 80 71 23 30 35 60 60 40 40 55 45 25 40 45 50 60 33 75 60 35 45 60 40 45 35 75 75 60 55 40 60 40 40 60 75 60 40 45 M M L M L S M M M L S S s L L S S L L M L 8 L L M 8 L M L L S S L I, S S M S s L S M M M "M" M s M S s M S M S M S M M M M S S M M L M M M I, M M F. 56 56 57 57 56 48" 50 54 54 56 50 56 56 58 60 57 60 62 61 59 63 57 61 63 60 60 54 57 61 59 60 61 61 58 60 58 63 .54 55 52 62 54 52 59 58 62 57 56 56 55 .58 56 59 54 58 54 62 59 55 58 55 60 57 60 56 54 56 55 56 58 51 52 54 63 61 52 54 56 52 54 52 54 54 58 51 58 62 66 59 52 53 58 54 66 (2 56 55 60 60 66 C2 62 59 53 63 57 55 58 61 65 56 53 60 63 62 61 65 58 62 64 60 58 72 62 64 54 58 58 60 62 56 54 48* 62 58 M 54 50 56 54 52 60 2 "s" 5 4 13 10 "i" 4 20 10 10 12 10 8 ~6 18 2 20 35 2 12 8 11 35 14 10 7 10 35 20 25 2 8 2 10 2 20 6 24 U 2( i li U a "ii U 11 2 11 H 11 21 41 21 1) 1 21 1 3' 2, 2* 1 21 1 4 2 2 2 i 1 3 i 2 L' 1 2 ' ! 2 2 2 2 2 2 1 2 1 9 i i 2 I 2 2 : I 1 2 2 ! 2 2 2 1 do September ..do ..do August do 0.56 .54 .42 September August ..do ..do do "i "2 7 i2 'io' "3" "5 15 23 ..do ..do do 31 22J ..do September ..do August ..do ..do do .50 "27" 26 31 27J .40 .60 September August ..do ..do . do 25 27J 27 29 32 .65 . do .60 September August ..do September August do 26J 24 .60 .60 26 25 30 27 31 24 .50 September August do ... ...do September ...do ..do .20 30 27 25 33 31 30 27 30 32 28 35 27 29 27J 26' 30 32 26 32J 10 10 7 "io 10 5 25 10 12 25 4.5 15 10 8 12 25 "io 10 5 20 '"7 5 10 10 8 26 ...do August September ...do .34 .68 .65 .65 .55 .65 .60 .55 .60 .67 .59 "."SO .60 .65 do ... August... ...do October. . August... October. . . do. . August... ...do ...do Septembe do ...do ...do.... do 83.46 85.02 81.18 83.12 84.48 81.51 82.10 80.30 82.54 81.18 79.80 84.37 13.13 12.07 13. 67 13.97 13.19 15.53 14.24 14.63 14.03 14.04 15. 11 11.86 2.03 1.85 3.62 1.43 1.14 1.85 2.33 3.63 2.09 3.03 2.66 .76 1.38 1.06 1.53 1.48 1.19 1.11 1.33 1.44 1.34 1.75 2.43 3.01 528 617 550 564 420 477 2.53 790 1.546 657 311 364 30 32 29 22 29 30 .58 .50 .65 .68 .68 .61 ...do August... do. Septembe August... Septembe ...do October. . Septembe August... October. . 30 26 COMPOSITION OP AMERICAN CREAMERY BUTTER. TABLE I. Detailed analyses of samples of American creamery butter Continued. "3 Ml a ! a o "o 1 S "o > j '3 i % a o o o .a M 1 u _g A o V) J5< 3 U) o . 02 M S M M S M M M M M M S S S M M M L S M M M S S S s s s M S S 'M~ M S M S M L S S L L M M S S M S L L L M L L S S S s L S M M S S M M S S R 1 1 5 | o 1 F. 57 54 62 56 52 58 56 59 59 55 58 "WJ" 57 54 58 58 57 64 54 52 61 58 54 56 57 54 49 56 54 58 54 53 58 58 57 62 60 60 58 59 56 54 52 56 58 58 56 56 56 58 59 56 60 61 59 60 61 62 61 54 60 58 59 57 55 58 58 52 58 JE "3 J IS 2 ft a o F. 56 50 58 58 59 56 60 62 62 55 62 60 60 54 52 60 Revolu- tions in wash water. 1 1 1 1 3 1 tf 14 21 14 24 28 "24 28 24 30 24 25 20 20 25 14 22 22 10 64 62 24 20 17 25 28 25 40 28 30 18 18 22 25 25 30 19 20 25 9 22 20 25 13 24 20 20 16 27 20 25 18 19 18 20 20 14 16 9 13 28 28 25 20 25 32 16 28 24 14 1 I 3 m t 3 5 o a "c CQ d S o a I* 7> ca II 'o M -M 3 <=h s fc <*> 3*3 M 487 488 489 490 491 492 493 494 495 496 497 498 499 500 501 502 503 504 507 518 519 524 525 526 537 538 541 549 551 552 553 556 562 563 564 565 566 567 568 569 570 571 572 573 574 575 576 580 581 583 585 587 589 590 591 592 593 594 615 616 618 619 620 621 622 623 624 625 626 628 October... ..do November August March February . March ..do ..do ..do ..do do Perct. 83.44 84.99 82.02 84.10 82.09 84.28 83.30 80.90 83.23 80.64 81.53 83.36 83.11 84.36 82.11 83. 56 87.39 80.97 80.87 Perct. 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. 66 12.29 12.80 13.33 10.13 14. 61 16.19 P.ct. 2.21 1.37 1.72 2.37 2.14 1.96 1.80 2.67 1.78 2.92 2.32 1.85 2.20 1.98 3.02 1.51 1.76 3.57 1.64 P.ct. 1.10 .91 1.46 1.36 1.62 1.17 1.38 1.38 1.37 3.32 1.38 1.36 2.03 1.37 2.07 1.60 .72 .85 1.30 Lbs. 504 256 624 583 591 186 "524 463 630 519 598 388 500 635 563 410 879 P.ct. P.ct. B B B B E B B I B B B B I B B I I I B B B I E B B E B B B B B G B B B B I E B E E C B I E B E I B I B B I B B B B B B B B B B C I B I I Mins. 45 40 90 50 60 45 35 80 90 35 90 60 45 45 60 90 45 20 35 25 15 19 45 60 55 30 35 40 35 45 40 40 27 30 90 70 45 60 35 105 60 30 25 60 40 30 45 75 45 200 35 50 70 50 17 70 40 35 45 30 45 40 35 30 45 40 30 45 "16" "5" 4 "l2 io 10 8 15 12 "J4" 20 ""&' 6 ...... 8 7 "io 5 6 9 8 7 16 10 "io" 21 24 27 25 25 38 36 22 24 0.35 .do ..do do.. . 28 .do ..do April 25 58 68 60 56 52 54 49 57 57 58 58 60 54 60 52 53 50 58 60 56 59 60 57 59 56 55 58 52 54 52 56 62 56 56 66 56 66 56 60 61 62 52 61 54 58 46 60 63 58 60 58 60 67 4 "is" May April 84. C6 83.88 81.01 81.45 82.94 81.89 79.82 83.34 78.87 82.46 81.81 81.21 78.79 80.78 83. 34 80.75 80.11 79.74 84.25 82.33 78.43 81.25 82.14 78.74 79.66 84.01 82.42 82.20 82.79 82.99 80.96 80.90 80.29 81.24 81.34 81.79 84.74 83.65 84.71 85.92 85.43 83.34 85.75 85.21 84.22 82.75 83.88 82.85 84.11 86.32 86.68 10.95 13.14 14. 64 15.40 13.39 13.92 14.36 13.37 15.01 13. 43 13.34 13.85 15. 64 14.84 13.72 14. 53 14.61 14.67 12.37 13.92 16.34 14.71 13.49 15.46 17.49 11.18 13.92 14.26 13.60 13. 23 13.88 14.59 14.45 14.21 13.82 13.82 12.58 13.61 13. 78 11.45 12.02 12.82 11.90 11.65 13.22 14.44 12.72 13.81 13.67 10.76 11.04 4.29 1.79 3.57 2.48 1.79 2.72 3.32 1.53 2.95 2.26 3.17 1.52 3.28 2.69 1.04 2.91 2.06 2.34 1.71 2.52 3.58 2.24 3.24 4.04 1.15 3.80 2.57 1.23 2.27 2.06 3.74 2.98 3.27 3.29 3.81 3.31 1.77 1.18 .82 2.40 1.69 2.84 1.50 T35 1.83 1.41 3.10 2.47 1.04 2.22 2.37 .70 1.19 .78 .67 1.98 1.47 2.50 1.76 3.17 1.85 1.68 3.42 2.29 1.69 1.90 1.81 3.22 3.25 1.67 1.23 1.65 1.80 1.13 1.76 1.70 1.01 1.09 2.31 1.34 1.12 1.42 1.53 1.99 1.26 1.03 1.08 .91 1.56 .69 .23 .86 1.00 .85 .79 .73 1.40 .30 .87 1.18 .70 1.01 178 280 504 582 166 683 795 313 384 310 834 !4,349 675 240 182 290 404 630 645 570 545 610 208 750 692 390 570 260 700 540 948 640 ""GU "445 654 118 62 945 630 450 548 352 184 168 568 449 599 409 115 24 25 28 27 24 27 31 34 33 30 28 30 27 30 25J .27 .34 ..do September May October. . . September October. . . August September October. . . September .do .55 .50 .45 .65 "is" "io" "3" "5" "a "7" "25" 20 "s 20 25 25 12 10 18 18 5 12 5 20 6 5 10 10 20 "io" 32 25 10 15 2 7 2 12 8 12 "i2" 20 18 12 12 4 10 "26" 12 ~3 16 6 .52 .70 .51 October... do November December. November .do . ... 28J 24 30 25J December. ...do ...do ...do ...do September ...do ...do .71 .71 .43 "32" 29 .do 28 ...do ...do ..do 25 ...do October. . Septembe ...do ...do ...do November Septembe October.. April ...do 28 .60 .40 "27' 26 35 34 25 20 .30 .60 "."52 .60 ...do ...do ...do do November May April ...do 29 43 25 ...do October. . G 35 One day's make, several churnings. APPENDIX. 27 TABLE I. Detailed analyses of samples of American creamery butter Continued. Number of sample. Month taken. Composition. Amount of butter made. Test of cream. Acidity of cream. Kind of churn used. 1 M _fl ft O Size of granules. 03 i s E W> 3 a o Temperature of wash water. Revolu- tions in wash water. Revolutions worked. d 1 "3 1 i ^ 1 o .9 52 c Ji 1 3 S M "o"o tf 630 631 632 633 634 635 637 639 640 643 644 645 646 647 648 649 650 651 652 653 654 656 657 658 659 660 662 667 668 663 670 671 673 674 675 678 679. 680 681 682 683 684 685 686 687 688 689 690 691 692 693 694 695 696 697 in 700 701 702 704 705 706 707 708 710 711 712 713 716 717 723 724 October. . . April Perct. 84.30 83.34 82.79 80.76 81.48 81.82 79.55 81.66 81.39 84.16 82.99 83.89 82.88 81.88 83.98 80.97 81.26 81.02 83.23 83.74 84.04 82.96 82.80 84.09 82.60 80.70 82.57 82.92 84.72 80.35 83.79 85.31 81.84 83.62 77.95 84.36 81.68 81.58 84.13 85.49 85.03 81.88 83.45 82.49 82.75 78.22 81.92 83.27 85.05 81.17 82.51 81.83 84.69 78.40 83.87 81.27 81.28 79.27 82.44 &1.96 84.50 81.21 81.11 79.45 82.74 80.61 84.79 84.64 82.80 80.48 82.18 83.03 Perct. 12.34 13.90 14.51 14.38 14.71 14.22 15.72 14.52 15.02 11.55 12.96 12.60 13.33 13.79 12.28 14.37 13.46 14.72 13.68 13.49 12.60 13.72 14.27 13.59 13.59 13.78 13.73 12.91 11.87 15.19 13.05 11.90 14. 62 13.85 17.28 13.16 14.46 14.11 12.44 12.20 12.91 13.74 13.54 13.20 13. 75 16.97 13.64 11.63 12.87 13.32 14.35 14.89 12.42 15.80 12.80 15.26 15.56 16. 17 13.64 12.45 11.84 13. 18 14.75 15.55 13.10 15.10 10.93 12.80 11.90 15.92 14.57 13.07 P.ct. 1.03 2.24 1.65 3.66 2.55 2.90 2.73 2.45 2.30 2.30 2.18 2.02 2.59 2.27 3.13 3.02 4.04 3.25 2.01 1.51 2.07 1.72 1.72 1.06 2.08 4.20 2.63 3.50 2.13 3.68 2.50 1.72 2.60 1.42 3.83 1.63 2.56 2.96 2.7fi 1.37 1.77 2.81 1 * 3.07 2.50 3.33 3.27 3.93 1.30 4.30 1.48 2.12 1.76 4.62 2.38 2.42 2.48 3.41 2.94 2.83 2.60 4.71 2.21 3.46 2.89 3.38 2.38 1.41 4.12 1.70 1.89 2.45 P.ct. 2.33 .52 1.05 1.20 1.26 1.06 2.00 1.37 1.29 1.99 1.87 1.49 1.20 2.06 .61 1.64 1.24 1.01 1.08 1.20 1.29 1.60 1.21 1.26 1.73 1.32 1.07 .67 1.28 .78 .66 1.07 .94 1.11 .94 .85 1.30 1.35 .67 .94 .29 1.57 1.16 1.24 1.00 1.48 1.17 1.17 .78 1.21 1.66 1.16 1.13 1.18 .95 1.05 .68 1.15 .98 .76 1.00 .90 1.93 1.54 1.27 .91 .90 .15 .18 .90 .36 .45 Lbs. 465 133 330 800 840 "i.'oso" 791 860 340 1,030 312 553 645 650 550 786 746 533 214 520 P.ct. 28J 24 P.ct. I I I B G G G G H Mins. 50 25 45 45 45 90 35 40 S s L L M M M F. 61 62 58 58 53 57 63 52 58 60 57 60 61 61 60 56 56 50 52 54 58 56 54 56 55 53 56 62 61 54 58 51 58 04 62 56 54 58 50 58 CO 61 62 58 55 58 56 50 58 57 58 57 59 56 62 60 61 59 58 56 58 58 58 52 ,16 "F. 65 60 75 64 53 58 58 52 61 60 56 60 60 59 62 56 58 55 56 56 55 56 55 56 53 56 55 64 65 56 60 60 50 66 56 56 56 60 56 f>0 58 60 52 60 57 62 54 60 CO 60 54 68 58 53 61 64 58 60 CO 56 58 60 59 57 ,18 "io" 8 "a" "e" io" 2i 10 12 4 8 8 15 56 8 7 56 75 26 16 34 25 34 22 7 12 12 15 16 10 10 8 6 "15" 10 15 6 5 15 8 5 6 4 12 7 14 "io" 40 12 8 20 15 10 30 10 10 C 4 12 16 12 13 40 10 20 15 15 15 8 14 16 16 14 20 20 8 14 15 40 16 30 35 35 45 12 ii "17 14 18 4 12 14 10 12 16 12 14 26 12 25 ""4 14 30 22 25 32 30 24 42 9 25 15 15 18 15 12 28 14 18 20 44 20 25 14 25 20 30 "is 28 a October. . . February . December. January... . do 28 36 29 29 32 December. January... April E B B B B I I I I I I I I I D I I I I I E I G j I I B E B B B B B B B I B I I I B I I B E B I I I G C B I B I F 30 60 30 45 47 60 60 60 60 60 40 60 45 42 60 40 40 28 30 20 30 25 55 30 20 30 60 60 40 30 30 40 120 45 40 50 40 45 35 20 40 60 30 40 40 35 60 60 90 40 45 45 60 30 120 3 S M M S S M S M L M M S S M S M S M M M M S S S M S s M S M 'M' 'S s M M L M S M M S M S L M L L L M M M S M M ...do December. A. do ..do "24" 23 25 April October... ...do ...do ...do ...do ...do September ...do ...do October... ...do September April 27 530 478 587 567 203 275 ""497 375 140 ""sis' 493 700 598 673 232 471 670 718 945 372 550 261 846 160 106 770 740 392 315 318 775 600 740 725 177 319 400 308 386 680 670 400 314 750 428 183 648 395 264 22 28 0.60 ...do March April May "36" 32 . . .do January... May "36" 32 .80 . .56 April . . do ... November April 25J .54 ...do ...do December. April October. . . ...do ...do .. do... 24 25 26 33 25 29 22 28 33 30 33 26 .65 .55 .65 .58 .70 .60 ...do ...do ...do ...do ...do... .60 .75 .55 ...do March February . ...do ...do January... ...do 31 26J 28 .59 .51 ...do February . November April November ...do... 30 30 20 22 .50 ...do ...do... I I G A G B B 50 105 30 60 35 40 35 M L M S M 8 L 56 56 62 60 62 62 64 60 54 03 52 00 68 04 8 10 6 "io ...do .. do 32 17 27 28 .49 .52 .52 December. January... ...do... 12 15 12 "29 24 28 COMPOSITION OF AMERICAN CEBAMEBY ByTTEE. TABLE I. Detailed analyses of samples of American creamery butter Continued. Number of sample. Month taken. Composition. Amount of butter made. Test of cream. Acidity of cream. Kind of churn used. Churning time. 1 H *s s W Churning temperature. Temperature of wash water. Revolu- tions in wash water. Revolutions worked. | ia % 3 02 1 O 2 c8 II =3 M O DB B K- el fe 3 tf 725 726 727 728 729 730 731 732 733 734 735 736 737 738 739 740 741 742 743 744 745 746 747 748 749 750 751 752 753 754 756 757 758 759 760 761 762 763 764 765 766 767 768 769 770 771 773 775 776 777 778 779 780 781 783 784 785 786 787 788 790 791 792 793 794 795 798 799 800 801 802 803 November .. do Perct. 81.47 83.68 83.16 83.80 82.70 86.36 84.73 83.31 80.76 83.62 84.12 83.30 82.91 81.45 82.35 82.38 82.39 78.77 80.16 84.42 81.67 83.83 82.47 81.18 81.07 80.72 80.24 77.77 82.79 82.17 83.47 82.54 80.49 80.20 80.72 82.32 82.83 84.11 80.33 84.02 84.11 84.83 80.94 84.60 80.41 84.13 83.10 84.86 81.93 83.39 83.47 81.95 81.95 82.45 83.29 73.49 81.80 85.72 82.21 82.88 79.68 81.12 83.97 84.51 82.08 80.98 83.13 84.28 81.45 84.08 83.69 83.24 Perct. 12.94 12.72 13.09 12.15 13.08 12.02 12.48 13.44 15.32 12.98 12.73 13.48 13.23 15.14 13.93 13.80 13.82 14.77 15.76 12.18 13.99 12.63 13.66 13.68 13.93 15.70 15.16 15.52 13.27 14.38 12.51 14.00 14.59 15.49 14.07 11.56 12.36 13.37 14.15 12.33 12.28 12.72 14.81 12.94 16.23 13.07 14.25 13.22 15.35 13. 36 13.84 15.54 14.30 14.05 14.54 20.65 15.41 11.10 15.08 14.78 16.38 15.55 14.22 13.34 15.72 14.20 13.83 13.71 15.11 13.72 12.72 13.52 P.ct. 4.57 1.98 1.89 2.95 2.17 .68 1.70 1.77 2.48 2.07 2.03 1.93 2.82 2.22 2.33 2.80 2.85 5.65 2.29 2.43 3.36 2.62 2.09 3.66 2.30 1.95 3.81 5.25 2.25 2.19 2.60 2.29 3.08 2.94 3.90 4.76 3.63 1.47 4.36 2.44 2.97 1.57 3.25 1.45 2.15 2.16 2.01 1.35 2.15 1.75 2.04 1.73 2.80 2.15 1.67 5.14 1.65 2.38 2.22 1.65 3.03 2.43 1.34 1.53 2.75 2.81 1.90 1.22 2.13 1.86 2.62 2.21 .P.ct. 1.02 1.62 1.86 1.10 2.05 .94 1.09 1.48 .44 .33 .12 .29 .04 1.19 1.39 1.02 .94 .81 1.79 .97 .98 .92 1.78 1.48 2.70 1.63 .79 1.46 1.69 1.26 1.42 1.17 1.84 1.37 1.31 1.36 1.18 1.05 1.16 1.21 .64 .88 1.00 1.01 1.21 .64 .64 .57 .57 1.50 .65 .78 .95 1.35 .50 .72 1.14 .80 .49 .69 .91 .90 .47 .62 .45 1.01 1.14 .79 1.31 .34 .97 1.03 Lbs. 569 327 324 468 280 218 127 432 150 782 284 522 975 133 160 149 145 266 198 330 230 685 256 249 230 429 750 785 620 720 386 680 490 275 835 246 310 209 454 242 567 541 398 435 791 407 220 336 2,031 980 618 217 700 750 600 600 500 750 520 850 2,000 280 323 1,037 825 650 380 274 1,610 1,256 321 545 P.ct. 30 35 27 30 30 28 31 27 25 27 30 23 28 28 24 29 22 27i 22i 27 28 25 P.ct. E I I B B E B B C I I B B C I C C E E E I B I I I I I I B I I I I I I I I B I I B B B B E B I I I G I G G I G G G G B G G I G I G G B I B B B B Mins. 80 35 55 85 40 60 65 60 64 75 45 48 40 35 45 25 40 30 70 30 38 55 35 47 40 120 130 60 60 45 45 30 75 24 40 60 25 45 40 30 35 25 40 30 40 40 90 30 30 30 40 25 60 75 50 60 50 60 40 75 45 40 30 30 75 45 30 10 35 40 19 35 M M S 8 S M 8 M S M M M L M S 8 L M S 8 8 8 S 8 L M M M S 8 S M M M M M S S M S M 8 M M M 8 8 M 8 L M L M M S S M S M S M L L S M M S M M 8 M M ,p 56 56 56 58 56 62 55 59 59 57 56 55 62 61 62 58 60 60 62 60 58 60 57 56 58 59 55 60 54 56 54 60 56 60 60 60 55 56 56 62 61 58 60 60 60 55 60 60 56 58 58 62 50 57 58 50 56 57 50 50 59 60 56 60 55 58 59 64 55 60 56 56 F. 62 58 56 60 66 62 58 57 62 58 60 57 62 61 62 60 58 60 62 65 63 56 63 63 63 59 58 59 65 68 60 60 66 62 58 62 61 63 66 60 63 60 62 62 59 60 60 50 57 59 58 60 54 53 58 64 56 56 56 54 57 58 55 62 50 54 62 64 53 60 60 60 io 15 8 "i" 5 6 "l2" 4 9 6 15 6 8 12 30 6 25 25 10 4 8 15 15 10 15 10 15 25 24 12 28 24 30 12 16 11 12 14 "16" 10 10 20 10 "l2 15 14 io 7 3 20 40 26 IS 1C 28 ae is 3C ie 3C 18 IS 18 91 S3 18 25 25 23 17 M 24 24 33 31 3c 11 fi 14 "ii 12 11 14 li K S 1C 27 18 16 2* 18 21 25 15 2,5 16 13 X 12 1C "i(i 48 It "if "as "is 2! 20 "ia "24 u 23 25 24 20 0.50 .60 .55 .50 .58 .65 .50 .51 ...do January... . . do November do .. do... do ..do.. .. do January... December. November do .57 .55 .52 .21 .53 .56 .25 .62 .50 .59 December. November do ... .. do January... December. .. do do ...do 27 28 .43 .50 .. do do do ...do do .58 do .. do.... 26 26 do do do do 27 do February . January. . . February . March February . May 29 28 26 28 29 29 30 25 29 27J .50 .54 .58 .60 .50 February . March February . do .55 .60 March do 30 do ...do do 33 26 .35 do 5 6 20 8 5 ...do do . . 26 36 30 35 35 28 31 28 33 .75 do ' do "is" 4 14 10 "ie" May .55 March do do do April 8 35 12 112 15 12 5 6 25 5 25 March April March . do .... 36 30 30 25J 30 25 28 25 28 ".'58' "."so" '".56 June April May April May April APPENDIX. 29 TABLE I. Detailed analyses of samples of American creamery butter Continued. Number of sample. Month taken. Composition. Amount of butter made. Test of cream. Acidity of cream. Kind of churn used. Churning time. Size of granules. Churnmg temperature. Temperature of wash water. Revolu- tions in wash water. Revolutions worked. 3 w _3 'o a "a 02 1 3 It "3 3 O CO fe Ml 804 805 806 807 808 809 810 811 812 813 814 815 816 817 818 819 820 823 824 825 826 827 828 829 830 831 832 834 835 843 852 854 862 869 870 873 876 878 879 882 910 914 917 923 924 925 926 928 929 930 931 935 936 939 940 942 944 952 955 958 960 991 1041 1044 1050 1052 1058 1059 1060 1066 1070 1072 May Perct. 83.69 85.62 81.31 84.33 82.82 82.58 81.75 85.40 83.47 80.06 81.52 84.08 81.13 82.81 84.83 80.81 81.50 83.09 80.69 80.84 82.36 78.14 82.30 80.80 82.15 82.48 83.49 83.57 83.74 86.08 84.37 82.52 83.03 81.16 82.65 79.24 78.80 84.77 81.27 82.42 82.77 80.44 82.25 78.91 83.27 84.07 82.23 82.57 80.52 83.18 83.78 83.88 84.02 82.67 81.39 83.65 84.45 82.31 81.93 81.64 83.67 82.53 81.36 83.51 85.64 80.91 83.55 81.24 83.66 83.92 84.07 84.12 Perct. 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 P.ct. 2.28 1.46 2.91 .99 1.52 3.09 3.35 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 3.85 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 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 Lbs. 648 568 307 336 658 789 380 374 550 475 800 431 700 383 450 591 600 500 870- 750 441 1,075 504 618 663 660 350 840 1.488 308 373 475 242 567 471 640 525 669 562 763 1,851 496 785 603 431 632 615 256 953 333 640 628 179 1,000 590 399 292 855 672 920 270 1,136 415 315 594 364 504 500 385 654 900 456 P.ct. 25 25 27 28 28 26 25 24 24 22 30 22 30 29 25 P.ct. 0.60 .60 .60 .60 .56 '."33" "."59" I I I I B I E I I B I E I B I I I B E I I E I B I I I I I I I I B B B I I 1 B I B B B I E B E B B I B D B B B B I C I I C B G G G G G I B B G E Mins. 45 40 30 30 30 60 50 95 30 35 25 30 45 25 35 45 45 35 40 70 45 40 35 40 60 60 50 40 40 45 45 35 30 75 30 40 30 50 40 40 45 80 55 70 40 45 40 35 65 45 45 30 in 60 30 30 50 80 45 45 45 40 50 20 33 20 30 35 65 30 48 60 S S M M M M S S M 8 M M M M M M S M L L S L M M M M L M M M M M M S L S L M M L S S 8 S M M M M 8 M M M S M M M 8 M M M S M S M M M M 8 S 8 8 8 56 60 58 59 58 56 55 58 58 56 54 54 50 58 54 60 51 58 52 52 55 58 54 58 57 53 53 59 55 58 56 55 54 51 52 54 60 59 57 56 56 58 61 56 55 54 52 58 58 54 53 56 56 54 56 56 53 57 51 54 54 57 54 54 53 60 60 54 58 54 61 op 56 68 56 62 62 68 56 60 58 49 50 54 52 52 52 54 54 56 54 50 51 50 52 58 56 53 50 56 52 60 58 56 65 56 60 54 60 60 62 58 56 58 57 52 64 54 52 60 62 59 48 60 52 50 53 60 59 57 62 58 53 59 52 54 56 64 52 53 56 58 58 59 "2" "7" "4" "e" 29 "5" 9 7 "3" 20 "3" 2 5 "9" "ii" "26" "26" 20 50 15 10 15 30 14 10 8 6 "{2 "is" 16 14 8 13 12 6 11 14 8 ""2" 3 ... 15 7 7 "is" "io" 9 7 10 16 ...... 5 10 "16" 3 8 6 5 10 "io" 4 6 "io" 7 8 10 6 5 3 5 10 9 10 6 6 12 16 16 14 25 25 34 26 16 26 11 18 10 40 9 14 14 26 21 10 11 34 11 30 24 12 14 18 16 20 20 15 33 23 35 9 18 12 "ie 17 24 25 25 18 25 20 27 33 15 28 30 25 25 40 25 26 30 22 23 18 23 25 3 18 24 29 32 19 16 April . May April May April ..do ..do do May. . . ..do ..do June May... April June May 32 27 32 32 23 30 29 24 23 32 ""23" 22 ".50 .64 ..do June ..do Mav. . . June April ..do Mav . . . ..do do do ..do March .do 24 24 33 30 28 25 32 31 29 27 24 "."56" "57" .54 .54 April March May ..do April ..do ..do do .66 June May April ..do 27 25 25 26 29 26 29 24 ...do June ...do July April ...do May do April June April do. .63 June May July ...do ...do 35 24 35 38 35 24 29 31 40 44 .45 "."45 .60 "."SO April ...do do.. ...do do... ...do... ...do do.. . 27 .58 ...do... 30 ""26 .55 .55 ...do ...do 30 COMPOSITION OF AMERICAN CREAMERY BUTTER. TABLE I. Detailed analyses of samples of American creamery butter Continued. _ "3 1 1073 1077 1078 1080 1082 10S4 1086 1087 1089 1091 1092 1093 1094 1095 1096 1098 1101 1102 1105 1106 1107 1109 1110 1111 1112 1113 1114 1115 1116 1117 1118 1119 1123 1124 1126 1127 1128 1129 1130 1131 1132 1133 1136 1137 1138 1139 1140 1141 1142 1143 1145 1147 1154 1155 1157 1158 1160 1161 1163 1164 1165 1175 1190 1193 1194 1195 1198 1205 1206 1207 1208 1209 Month taken. Composition. Amount of butter made. Test of cream. Acidity of cream. Kind of churn used. Churning time. "3 s. o I ra S S S S s 8 S S s s 8 M M M 8 M S M M M S L "s" M M M M M M M M 8 S M S 8 S M S 8 S 8 M M M M M S M M M S S M S M M M S S S M S L L M M L M M M Churning temperature. A I 'o s"? S 1 * a 1 F. 53 59 58 58 54 60 58 50 54 54 54 60 56 56 60 55 55 58 53 54 55 52 59 50 56 56 57 Revolu- tions in wash water. Revolutions worked. 31 8 n 1 1 1 O a "o "e" "o" !* rt 5 8 6 3 25 12 9 12 8 ""e" 12 8 15 12 18 5 10 8 6 2 6 12 4 8 5 40 5 12 2 April do. . Per ct. 84.19 83.26 79. 88 84.06 85.11 79.77 84.56 82.80 84.73 82.66 83.26 83.30 81.83 86.09 83.50 83.50 86.24 85.88 83.76 81.45 80.59 85.16 81.62 84.90 80.90 79.89 83.62 83.30 82.78 83.08 82.61 81.76 83.55 82.86 82.83 83.59 85.92 83.02 78.29 79.85 84.47 80.11 82.98 82.09 86.75 83.40 84.72 83.23 83.31 84.02 84.19 82. 94 86.56 83.44 80.29 83.23 79.75 82.34 83.13 83.25 82.05 83.58 80.26 83.42 81.52 80.90 84.17 82.11 83.04 81.08 82.50 82.46 Per ct. 13.42 13.46 14.73 13.34 12.33 16.88 12.61 13.22 12.49 13.80 13.53 13.48 13.73 11.23 12.59 13.29 10.52 11.84 13.35 14.19 15.07 11.75 14.74 11.50 16.47 15.16 12.69 13.72 13.69 13.85 14.03 13.75 13.34 13.24 15.17 12.15 10.66 13.43 18.65 15.10 13.35 14.55 12.30 13.94 10.55 13.03 13.09 13.93 13.29 13.60 13.47 13.33 11.64 13.05 15.55 14.01 16.39 13.19 14.00 14.53 12.95 12.05 15.73 14.13 13.00 14.48 12.93 14.93 13.39 14.66 14.89 14.70 P.ct. 1.37 1.83 4.74 1.72 1.85 2.75 1.40 3.00 1.87 2.55 2.05 2.32 3.10 1.90 3.20 2.28 2.27 1.52 2.08 3.28 3.24 2.05 2.62 2.36 2.01 4.02 2.87 2.27 2.23 2.13 2.32 3.26 2.17 2.67 1.56 3.35 2.25 2.42 1.96 3.84 1.30 4.52 4.05 2.73 1.85 2.75 1.96 1.95 2.61 1.88 2.01 2.59 1.34 2.66 3.30 1.70 3.19 3.68 1.54 1.34 4.52 3.55 3.14 1.92 4.21 3.44 2.42 2.30 3.10 3.44 1.40 2.54 P.ct. 1.02 1.45 .65 .88 .71 .60 1.43 .98 .91 .99 1.16 .90 1.34 .78 .71 .93 .97 .76 .81 1.08 1.10 1.04 1.02 1.24 .62 .93 .82 .71 1.30 .94 1.04 1.23 .94 1.23 .44 .91 1.17 1.13 1.10 1.21 .88 .82 .67 1.24 .85 .82 .23 .89 .79 .50 .33 1.14 .46 .85 .86 1.06 .67 .79 1.33 .88 .48 .82 .87 .53 1.27 1.18 .48 .66 .47 .82 1.21 .30 Lbs. 699 694 322 586 410 434 653 822 348 625 800 756 468 515 496 780 620 "285 670 60 200 600 725 282 700 600 400 475 800 492 578 384 1,670 348 700 460 430 1,912 580 380 475 540 500 596 690 760 756 N 495 700 500 170 667 435 592 820 750 360 199 800 631 225 661 116 372 307 185 590 863 728 1,362 620 P.ct. P.ct. 0.07 .54 G G B I I B B I Mins. 30 55 60 32 35 30 45 25 30 30 40 40 45 45 30 35 35 45 45 240 45 45 75 55 30 30 45 30 45 60 50 60 45 60 45 35 60 30 60 30 45 50 45 40 75 45 45 45 45 50 30 25 30 45 25 57 54 60 56 54 58 55 58 60 53 57 56 56 58 58 60 61 56 51 58 58 56 54 60 64 56 59 58 60 58 58 57 52 56 59 61 60 60 58 54 55 58 56 58 56 55 57 60 58 60 55 58 54 58 58 56 56 58 60 57 56 56 56 52 58 60 56 55 58 56 55 53 15 15 28 12 14 24 19 25 30 16 ""s 14 12 18 14 "17 17 12 "21 16 "32 36 30 "io 23 12 30 25 8 12 26 30 12 22 9 18 12 18 "24 22 28 12 10 25 16 21 12 17 "io 30 20 22 18 24 15 14 9 32 120 24 12 14 18 22 38 .do... do.. .50 .50 do 35 ...do ..do. 24 36 35 19 21 ""26" .70 do. . .do... do.. . .48 I I I I I I I G I G I I I E G G I G G I G G G G G B I G G G E I I I I B B B B I I B G G G G o ...do .do April .do 26 25 do.. .do ...do ...do do... 26 28 .do do.. ...do May .do 32 do. . 35 30 35 30 30 26 33 33 31 30 30 32 ..do do.. ...do 58 58 62 59 54 54 60 62 56 56 58 56 56 53 60 58 56 58 60 59 58 60 55 58 51 58 60 67 57 58 62 50 54 56 55 53 58 58 56 55 54 51 52 52 June May do. . . "is" 62 7 "32" 10 15 10 do April May .60 do.. .. .50 do do.. April May... 31 22 27 20 .60 ii "ie" 16 "3" 8 "5" 15 7 20 10 10 14 18 8 10 10 11 "26" 8 20 33 10 11 3 "io 6 6 5 3 6 6 35 "12" 15 3 4 do do.. . ...do ...do April 25 25 25 28 20 35 30 32 May..., do .do do .52 do do .do . . do 28 ...do July 30 June. . B G B E B B B G I B C C I I I B 60 60 18 30 35 40 45 50 18 22 45 45 45 45 40 40 do 33 21 .55 April Mav .do 25 21 30 26 31 25 25 31 29 24 30 25 April July .50 .do... . May June July. . . June... July .. ...do June .do .. . APPENDIX. TABLE II. Detailed analyses of samples of Navy butter. 31 Number of sample. Month taken. Composition. Amount of butter made. Test of cream. Acidity of cream. Kind of churn used. 1 M Size of granules. 1 1 I Ml _g