6. Conclusions.

1. The nutritive ratio of the feed in 1889 varied from 1: 4.70 to 16.57, with an average of 1: 5.88; it varied in 1890 from 1: 4 64 to 1: 6.25, with an average of 1: 5.25.

2. The amount of fat in the milk varied, during the year 1889, from 3.90 per cent. to 4.72 per cent., average 4.39 per cent. In 1890 it varied from 4.38 per cent. to 4.99 per cent, with an average of 4.63 per cent.

3. The total solids varied, in 1889, from 13.82 per cent. to 14.49 per cent., average 14.12 per cent. In 1890 it ran from 13.37 per cent. to 14.65 per cent., average 13.88 per cent.

4. Total cost of feed for one quart of cream amounts, in 1889, to 14.09 cents, and in 1890 to 13.75 cents.

5. Net cost of feed for one quart of cream amounts, in 1889, to 6.09 cents, and in 1890 to 6.05 cents.

6. The value received for one space of cream varied, in 1889, from 3 to 4 cents, with an average of 3.43 cents. In 1890 it varied from 2.80 to 4 cents, with an average of 3.38 cents, which amounts, per quart, in 1889 to 11.69 cents, and in 1890 to 11.46 cents.

7. The quantity of milk, in quarts, required to produce one space of cream, in 1889, amounted to 1.63, and 1.62 in 1890, or 5.54 quarts of whole milk to produce one quart of cream in 1889, and 5.49 quarts in 1890.

8. The net cost of feed per quart of cream averages, in 1889, 6.9 cents, and in 1890 6.05 cents. We received per quart of cream, in 1889, 11.69 cents, and in 1890 11.46 cents, thereby securing a profit of 4.79 cents in 1889, and 5.41 cents in 1890.

From these statements it appears, as has already been claimed in previous reports, that close fodder rations tend to improve the quality of the milk, as well as the condition. of the animal.

For further details concerning results in preceding years, see pages 82 to 84, seventh annual report.

Our average statements for the current year apply in each case to only ten months, due to the fact that financial settlement with our local creamery is made two months after cream is furnished.

The analyses of samples taken prior to May 20 were made. according to the method of R. W. Moore, as modified by Waller. Those analyzed subsequent to that date were made according to the method of L. F. Nilson, as described in this report, on page 68.

Method of Milk Analysis.

Total Solids. -Evaporate a known quantity of milk (approximately 5 grams) in a weighed porcelain dish, containing 15 to 20 grams of pure, dry sand, on the water bath until apparently dry, then transfer to the air bath and dry at 100° to 105° C. to a constant weight, weighing at intervals of about an hour. In case of cream, use 2.5 to 3

evaporation.

grams for

Fat. - Pulverize the sand containing the solids without removing from the dish, subsequently transfer to a filter, and exhaust with anhydrous, alcohol-free ether. Dry the fat obtained on the evaporation of the ether in an air bath at 100° to 105° C. to a constant weight.

Ash.

- A weighed quantity of milk is evaporated to dryness with a few drops of nitric acid, and burned in a muffle at a low red heat until free from carbon.

(1)

Methods of Butter Analysis.

Moisture. Two and five-tenths to 3 at 100° C. in an air bath.

grams are dried

(2) Salt. — Six to 7 grams of the butter are washed into a separatory funnel with hot water, and are well shaken, and allowed to stand until the fat has collected on top; the water is then drawn off, and a fresh quantity added, and shaken up with the butter. This is continued until 200 to 300 cubic centimetres of water have passed through the funnel. The washings are mixed, and made up to 500 cubic centimetres, and the chlorine determined in an aliquot part by means of silver nitrate. From the chlorine the salt is readily calculated.

(3) Fat.-Two and five-tenths to 3 grams of the fat freed from salt by the above operation (2), and from water by drying in the air bath, are dissolved in ether, and filtered from the curd into a tared flask. The ether is driven off, and the residual fat dried and weighed. In calculating the per cent., allowance is made for salt and water removed.

(4) Casein. The residue remaining on the filter in (3) is tested for nitrogen by the Kjeldahl method. The factor 6.33 is used in reducing the per cent. of nitrogen found to casein.

Method for determining Volatile and Non-volatile Fatty Acids (first).

Directly after receiving the sample of cream from the Cooley cream-setting apparatus, the solids and fat were determined as usual. The cream was churned by vigorous shaking in a bottle, and was washed several times with cold water. The butter was then dissolved in ether, filtered from the curd, and the ether evaporated. About 2.5 grams of fat were placed in a weighed Erlenmeyer flask, the exact weight taken, and the fat saponified by 1 gram of potassium hydrate dissolved in 50 cubic centimetres of 70 per cent. alcohol. Heat is necessary for complete saponification. The alcohol is next driven off by continued heating in a boiling-water bath. The resulting soap is dissolved in 50 cubic centimetres of water, and decomposed by means of 20 cubic centimetres of dilute sulphuric acid (1 part of strong acid to 10 of water); 50 cubic centimetres are then distilled off, using a condenser for that purpose, the distillate passing through a filter. The distillate is titrated with one-tenthnormal sodium hydrate solution (4 grams of pure sodium hydrate per litre of water), 50 cubic centimetres of water are added to the contents of the flask, and an equal quantity distilled off, which is titrated as before. This treatment is continued until .1 cubic centimetre or less of the soda solution is required for neutralization. Phenolphthalein is used as an indicator. The volatile fatty acids are calculated from the sum of the cubic centimetres of soda solution required to neutralize all the distillates, calculating the acid as butyric. After cooling, the liquid remaining in the flask is poured off from the solidified non-volatile fatty acids through the same filter used in filtering the distillates. The solid fatty acids are washed repeatedly with hot water, until all traces of sulphuric acid are removed. The condenser is then washed out with hot alcohol, and the filter exhausted with the same solvent, the washings being collected in the flask. The alcohol is then driven off, the flask and contents dried at 100° C., and weighed, and the per cent. of nonvolatile fatty acids calculated. The above method is that of R. W. Moore, as modified by Waller, and described in the "Journal of the American Chemical Society," No. 9, 1889, by R. W. Moore.