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178
In a recently disputed case, I received defendant's
permission to analyze the milk from his nine
cows. They were milked in the presence of an
Inspector, and the results are very interesting:
The average percentage of cream was 12.94
The average percentage of water was 85.84
The average percentage of total solids was 14. 16
The average percentage of ash was 0.69
The average percentage of salt was 0.13
The butter I could not estimate for want of time, but
it must have been high. The percentage of ash and
of salt is almost exactly (respectively 07 and 0.13)
what has been accepted by chemists. 14 per cent.
of total solids has been assumed as an average for
town-fed cows; in this case we have a somewhat
higher.
With reference to milks, I would suggest that
in future the names of those who have sold milks of
first-rate quality should be mentioned; indeed,
generally, when a certain trade has been exhaustively
treated, the names of those should be published
whose goods have passed through the ordeal of
analysis.
At the suggestion of various members of the