THE ANALYST. 155 ON NILK ANALYSIS. By J. CARTER BELL. Bend before the Society of Public Atzctlysts, on 14th Norei~zber, 1877. NILE analysis may seem to many a trite subject, but the haziness which exists in the minds and ideas of those t o whom we have looked up to as our best authorities, shows that the milk subject is by no means yet exhausted : a painful experience of the manner in which an analysis of milk was interpreted by ofie who was considered an autocrat in this special branch of Analytical Chemistry led me to undertake a series of inx-estigations.To make sure that the samples sbould be genuine I visited all the 17 farms myself, the 183 cows were milked in my presence, and the milk was analysed the same day that the samples were obtained : the samples were gathered under very various conditions, some of the cows had only calved half an hour, while others had not calved for 12, 15, or even 18 months.The total solids in no case have fallen below 12 per cent. per 100 C.C. of milk, the minimum was 12 and the maximum 33.4, the latter was taken under very exceptional156 THE AN.kLYST. circumstances, the cow having only calved half an hour before I arrived, it had already been milked once since calving, and my sample was taken from the secorrd milking when there was but very little milk in the udder.The specific gravity of milk is generally statccl to be 1029, but out of the samples which I examined only two or threc were found to be so lorn. The ash of milk I consider a rery importaut item in its analysis, as far as my esperience goes no genuine milk gives a very low ash.Should a milk give an ash lower than -68 I should look upon it with grcat suspicion. In the coarse of these analyses I only found two milks which gavc so low an ash as ~ 6 8 . I thought there might have been some mistake, therefore on the nzxt day I procured a second sample from one of these two cows, and found the ash t o be about the same: with regard t o the second milk vhich gave *68 of ash, the cow had only calved four days, and 1 believe i t had travelled for many miles, which must have had some influence upon the milk, this is the on1$ sample in which the solids not fat fall below nine per cent.When chemists find a niilk which jields a wry low ash, they should a t once essuiine their platinum dish and they mill often find that the lowness of ash is due to the loss of weight m-hich the platinum dish has sustained, it is surprising that so few works upon quantitative analysis notice this lcss of weight which platinum dishes are liable to when heated by gas: t o show how serious this loss is, and how it may affect an analysis, I will give the weight of my six dishes a t different dates.Feh. 29th 1876. May 25th. October 25th. Jan.3rd, 1877. May 1st. July 19tb. 7.284 7'27 1 7.263 7.264 7.260 7.255 6 144 6.141 6.132 6.131 6.130 6 126 7*OGfi 7.062 7'054 7.050 7.049 7.036 8.627 8.626 8.626 8'618 8.615 8.600 9.583 9.580 9.580 9.573 9.569 9-560 7.600 7.600 7.599 7.585 7.584 7,578 I n the course of these milk analyses the dishes have Been frcquently weighed and the loss of weight noted, to show how seriously this loss would affect thc ash of the millis.I will take the ashes of the milks upon the 2nd Jiily and deduct the w-cight of thc platinum dishes as obtained on May lst, the six ashes would then Etand they should be .64 -66 -45 a43 *54 *64 '74 *74 -70 '74 -73 5'6 The loss of platinum I attribute maiulg to the impurities of tlie gas.i may mention that a large platinum dish used for bread analysis weighed 141.351 grsmmes, but after about 20 experiments its weight was reduced to 140.663, giving a loss of *G8S. I n taking the ash of the milk, care must be exercised not to let the temperature rige too high, for some of the constituents might be volatilized, my plan is to burn a t a very low temperature with a piece of platinum foil oVer the dish until the ash is nrhitt., sometimes if the ternperaturc is raised to bright redness, the ash will fuse and encloses particles of carbon which are then very dificult to burn amay.It has been statcd that the ash of decomposed milk is lower than the ash of fresh niilk; that is not my experience. 1 have kept milk for mcelzs and found the ash practically the same as at first.1 analysed a sample of milk twice with the following results :- May 11 th. June 18th. Totd Solids ... ... 9.00 per cent. 8.19 per cent. Solids not fat ... ,.. 6.9% ,, 6-42 ,, Fat -.. ... ... 2-08 ,, 1-77 ,, Ash ... ... ... .55 ,, *55 1 )THE ANALYST. 157 Another sample gave following results : - May 17th. June 18th. Total Solids ...... 10.35 per cent. 9.05 per cent. Solids not fat ... ... 7.90 ,, 6-96 ,, Ash ... ... ... *63 ,, Fat ... .., ... 2-45 ,, 2.08 ), -64 ' 9 From thew and other experiments I do not think that the ash of milk ought lightly to be passed over. I n examining this large number of milks it will bo seen that I have been careful in obtaining the particulars of the food with which the cows were fed, and though the food does exercise a considerable influence upon the milk, yet I may safely say that no milkdculer could reduce his dairy milk down to the Society's standard without half starving his cows.Ordinary poor feeding does not reduce the quality of the milk so much as some chemists would make us believe, for 1 have examincd the milk of cows which were said to bc half starved, and though the milk was decidedly lower in quality than the milk from other cows, yet it did not come nearly so low as the standard giren by the Socicty of Public Analysts.I t seems absurd to think that large cowkeepers should be so blind to their own interests, that they wilfully injure their cows by not giving them food enough to eat, a d it will 6e seen that out of the 17 dairies d k h IJtnve exaiiil'iaed) ?tot 012e is so low as 9per ceizt.of solids gzot fcct, and 2.5 of fat. It is true that a man who only keeps onc corn may sell milk, and i t is just possible that this cow, through bad food or bad health, may give inferior milk, but I do not think that an cxceptionsl case like this should be taken into account in fixing tine standard of milk.I n the following tables I have gicen the name of the farm whence the samples were obtained, the breed, colour and age of the cow, when lnst calved, the quantity o€ milk, amount of cream, as shown by the cremnometer, specific gravity, total solids, solids not fat, fat, and the ash. I n the following 17 tables, thc percentages are given by weight upon 100 cubic centimetre of milk.The milk was obtained on May 1st to May 4tb, 1877. The cows were all stall-fed; the food consisted of hay, brewer's grains, bean meal, and ground corn. No. 1 Dairy-&. Green, Kersal Old Hall, 20 cows. Duriag the time cold east winds prevailed. Provender a t time of milking. 1 2 3 4 6 7 S 9 10 11 12 13 14 15 16 17 IS 19 20 0 Breed. Short Horn Half Arrshire Agrshir;! Short Horn .*.... ... Half' Aphhire Ayrshire Short H or11 Ilalf Ayrshire Short Horn Colour. Roan Red & White Rcd Roan White Xed Light Roan Dark Roan Roan Red Roan Red & White ... ... Red Light Roan ... ... ... " Calved. 3 days 4 months 7 ... 4 ... 5 weeks 2 months 6 ... s ... 6 ... 12 ... 3 ... 8 ... 6 months 3 days 1 month 6 months 7 weeks 1 month 2 weeks 12 days Qts. of Age.Milk. Cream. S.G. 6 4 15 1036 4 3 1 1033 8 3 9 1032 7 3 9 1029 6 4 10 1030 6 4 11 1033 6 4 11 1031 7 3 16 1032 7 3 11 1032 3 2 5 1034 4 3 3 1031 6 3 7 1033 6 4 10 1031 3 4 13 1035 4 6 16 1031 G 4 13 1032 G 4 12 1031 4 4 12 1034 12 G 9 1032 4 4 2 1033 Total Solids. 14.80 14-00 14.04 12 00 13.00 13.32 14.82 15.60 14.06 14.20 13.40 14.50 13.70 14.60 14.14 14.10 14.12 14.32 12.90 15 10 Solids not Fat.11-00 10.66 10.14 9.36 9.40 10.00 10.44 11.32 10.61 11.00 10.35 10.98 10.04 10.76 10.16 10.61 9-87 10.73 9.50 10'18 Fat. Ash. 3.SO *92 3.34 -80 3.90 .92 3-64 *8Y 3.60 .S 1 3-33 *so 4.38 *>o 4.28 *77 3-45 -86 3.20 *82 3.02 - 7 7 3-62 *80 3.66 -77 3.84 .84 3-98 *so 3.49 -81 4.25 .SO 3.59 '77 3.40 $36 4.96 .s4158 THE ANhLY ST. No. 2 Dairy-Mr. Partington, Kersal Old Hall Farm, 25 corns.May 4th t o 9th, 1877. Cold east winds prevailed. Cows stall-fed. Food consisted of hay, brewers' grains, Indian meal and potatoes. Provcndcr after milking. 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 3 s 39 Breed. Short Horn Irish Short Horn ... ... ... ... Half Ayrshire Irish Short 13 orn ... ... ... ... Half Ayrshire Short Horn ... ...Colour. Light Roan lted lted & White Roan ... ..* ... Red & White Dark Roan Roan Red & White Roan Red & White Roan Red & White Light Roan ... ... ... ats. of Calved. Age. Milk. Cream. S.G. 1 month 23 3 4 . . 4 3 5 ... 4 3 s . . 5 2 3 ..& 6 4 2 ... 7 4 2 ... 6 6 12 ... 7 2 6 ... 5 3 4 ..* 6 3 8 ... 8 3 6 ... 7 3 2 ... 4 5 3 weeks 4 5 3 ... 4 3 4 days 4 4 5 months 4 2 5 ...G 4 8 ... 8 2 40 ... DarlrRelikWhite 5 days 2$ 6 41 ... Red dk White 4 months 2b 6 42 ... .r ... 3 weeks 2 i 5 43 ... Red 4 months 5 8 44 ... ... 3 months 5 6 46 . . ... 14 ... 3 2 5 5 7 8 6 5 8 ... ... ... ... ... ... 9 6 12 9 14 12 8 6 4 9 8 7 1032 1035 1031 1032 1031 1030 1030 1030 1030 1030 1028 1032 1033 1031 1031 1031 1032 1031 1031 1036 1033 1032 1032 1033 1033 Total Solids Solids.not Fat. 13.62 15.00 12.90 14.04 12.50 12-70 14.32 12.50 14-40 12-04 12.61 12.50 14-52 12.86 12.92 14.00 12.02 13.62 13 32 13-40 12.40 12.14 12.00 12.52 13.92 9.69 11.42 9.28 10.26 9.47 9-70 9.73 9.60 9.90 9.57 9.21 9.80 10.47 9.50 9.74 10.46 9.5s 9-81 10.02 10.10 9-7 9 9.58 9.34 9.43; 10.21 Fat. 3.93 3.58 3.6'2 3.78 3 03 3.00 4.59 2.90 4-50 2.47 3.40 2.70 4-05 3-36 3.18 3.54 2.44 3-61 3.30 3-30 2.61 2-56 2.66 3.07 3.71 No.3 Dairy-Mrs. Narsden, Kersal Farm, 11 cows. May loth, l l t h , 31st, 1877. Stall-fed. Hay, brewers' grains, and bean meal. Cold east winds prevailed. Proven- der at time of miiking. Qts. of Total Solids Breed. Colour. Calved. Age. Milk, Cream. S.G. Solids. not Fat. Fat, Ash, 46 Short Horn Red 5 weeks 2 2 3 1033 1380 10.50 3.30 '73 47 Fricsland Black & White 4 months 4 6 3 1033 12.42 9.99 2.43 -7s 48 Short Horn Roan 4 ...7 6 6 1032 13.68 10.20 3.48 '76 49 ... ... 3 ..I 5 6 10 iOX3 14.30 10.20 4-10 . i s 50 Half Irish Red and white 17 days 5 6 5 1032 13.84 10 54 3.30 '76 lil Short Horn Roan 9 weeks 6 6 G 1031 13.16 9.85 3.31 -74 52 Half Ayrshire Red 8 days 4 4 10 1034 16.60 11.64 4.96 *86 53 I-Ialf Scotch ...5 months 4 5 8 1030 14.25 10.22 4.06 *75 54 Short Born Roan 2 ... 5 6 12 1030 14-40 lO*SO 3.60 -74 55 ... .*. 17 days 3 4 9 1035 13.04 10.30 2.74 -GO 66 Irish ... 17 ... 20 mths4 8 1033 13.50 10.30 3.20 * i s No. 4 Dairy-Mr. Webster, Sedgley Hall Farm, Prestwich. 20 COTS, Nay 14th, t o 17th, 1877. Stall-fed. Hay, grass, brewers' grains, and Indian meal. Out in the fields for 6 hours a da-j-.Provender before milking. Qts. of Total Solids Breed. Colour. Calved. Age. Milk. Cream. S.G. Solids. not Pat. Fat. Ash, 57 Short Horn Roan 7 months 6 3 17 1030 13.80 9.67 4.13 .77 58 ... ... 7 ... 5 4 9 1032 12'03 9.43 2.60 -83 59 ... ... 4 ... 5 7 11 1031 14.50 10-25 4-26 *?6 60 ... Red & White 4 ... 6 3 12 1032 14.36 10.20 4.16 -78 61 ...Roan 6 ,.. 7 7 6 1033 13.50 10.40 3.20 -83 62 ... ... 7 ... 7 3 10 1031 13.40 10.20 3.20 -74THE ANALYST. 159 Breed. 63 ... 64 ... 65 ... 66 ... 67 ... 68 ... 69 ... 70 ... 71 ... 72 ... 73 ... 74 ... 'Is ... C r l a ... Colour. Blue Roan Roan ... ... ... ... ... ... ... ... ... .. 9 ... ... 6 4 6 13 5 13 4 7 10 5 13 18 7 5 Q?. of Calved. Age. Nilk. Cream. ... 8 7 13 6 . . 5 7 7 .. I 9 4 10 ... 7 3 12 ... 6 7 7 ... 8 4 21 ... 6 7 9 . a . 8 5 8 ... 7 4 9 ... 6 4 10 ... 8 2 ... ... 12 3pts.13 ... 2 2 13 ... 5 4 17 5. G. 1031 1032 1032 1032 1033 1030 1031 1034 1033 1031 1030 1033 1030 1032 Total Solids. 14.22 13.14 14-00 12.85 13-10 17.04 13-22 15.12 14.00 14-70 14.10 13-62 15.18 1'2.82 Solids not Fat. 10.30 10.00 10.40 10.13 10.20 10.21 10.10 11.20 10 38 9.60 10.00 10.30 9-62 10.43 Fat.Ash. 3.92 *75 3.14 '75 3.60 *75 2.72 -77 2.90 *75 6.83 -8.5 3.12 *79 3.92 -83 3.62 -86 3.19 -86 4.70 -75 3.80 -73 4.00 -83 4-75 -80 No. 5 Dairy-Two cows which came from Westmoreland and Yorkshire, May lbth, 1877. Food of No. 1 cow. Hay, oatmeal and bran. No. 2. Hay, corn and grass, Provender at milking. Breed. Colour. Calved. Age. Milk. Cream.S.G. Solids. not Fat. Fat. Ash. 77 Short Horn Roan 10 days 4 6 7 1032 13.20 9.25 3-95 -75 78 ... Red &White 15 ... 6 7 11 1030 12.80 9.70 3-10 -72 Qts. of Total Solids No. 6 Dairy-Wr. Partington, Bronghton Farm, Kersal, 19 cows. May 28th to 30th. Cows out in the fielde. Provender after milking. Beans meal, Indian meal and grains. Breed. Colour. Calved. Age. Nilk. Cream. S.G. Solids.not Pat. Fat. Ash. 79 Short Horn Roan 12 months. 6 2 ... 1036 18-00 12.48 6.52 *86 80 ... Red 2 ... 3 3 9 1033 13.62 10-12 3-50 -68 81 ... Roan 7 ... 4 3 9 1032 14.32 10.35 3-97 *72 82 ... 7 ... 4 3 9 1030 14.20 9.72 4.48 -74 83 ... Ii'e'd & White 5 ... 6 3 9 1033 14.12 10.35 3.77 *76 84 ... Roan 4 ... 6 3 13 1032 14.78 10.14 4.64 -78 85 Red & White 7 ... 6 2 12 1034 14.54 10.71 3.83 082 86 ...Roan 2 ... 3 3 5 1032 13.22 9.74 3-48 *71 57 ... 1.. 6 .. 8 4 11 1030 13.32 9.18 4-14 a70 88 ... ... 4 ... 3 3 6 1032 13 60 9.85 3.76 '72 89 ... 3 ... 7 5 9 1033 13-40 10.21 3.19 *74 92 ... ... 12 ... 7 2 13 1031 13.50 10.30 3-20 '72 93 ... Roan 4 ... 7 5 10 1032 13-70 9.84 3.86 -76 94 ... ... 4 ... 7 4 11 1034 13.90 10.30 3-60 -78 95 ... 4 ... 5 5 9 1031 12.50 9.30 3.20 -70 97 Irish ...3 ... 6 4 3 1034 13.32 10.05 3.27 *73 No. 7 Dairy-Three cows from Westmoreland, Yorkshire and Lrincashire, bought Qts. of Total Solids 90 ReB & M'hite 3 ... 6 3 10 1033 14.00 10.30 3.70 -74 91 Irish"' Red 3 ... 7 3 18 1030 13-74 10.14 3*6@ *81 96 Yorkshire R e d & White 7 ... 6 3 12 1032 13-58 10.03 3.56 '74 by MI-. Green, and fed by the same food given to his own cows.Qts. of Total Solids Breed. Colour. Calved. Age. Milk, Cream, S.G. Solids. not Fat. Fat. Ash. 98 Short Horn. Roan 4 days 5 6 13 1033 14.58 10.06 4.52 -83 99 ... 5 ... 9 10 16 1033 16.86 11.00 5-86 -80 Cows 100 H a l f ' k s h ... 6 ... 7 5 14 1036 15.70 11.56 4.14 -88 No. 8 Dairy, Mr. Finall, Kersal Moor Farm. Five cows, June 8th, 18'71. out t o grass, provender a t milking.Indian meal and brewers' grains. Qts. of Total Solids Breed. Colour. Calved. Age. Milk. Cream. S.G. Solids. not Fat. Fat. Ash. 101 Short Horn Red 4 months 6 5 10 1031 13.70 10.10 3.60 *78 102 ... Roan 4 ... 6 6 6 1032 14.50 10.17 4.33 '73 103 ... ... 2 ... 4 6 5 1033 13.00 9.92 3.08 *73 104 ... ... 2 ... 4 7 7 1032 18-26 9-61 3.65 '73 106 ... ... 1 ...6 7 7 1032 12.50 9.50 3.00160 THE ANALYST. No. 9 Dairy-Cows from Long Preston, in Yorkshire, June 12th, 1877. Out in the fields. Provender at milking. Bean meal, and brewer’s grains. The first two COWS had travelled 50 miles by rail and road. Qts. of Total Solids Breed. Colour. Calved, Age. Milk. Cream. S.G. Solids, not Fat. Fat. Ash. 106 Short Horn Roan 1 day 5 5 10 1033 12.33 9-73 2-60 -82 107 , ..1 day 6 5 14 1638 15.07 11-83 3.24 .90 108 ... ... 9 days 6 6 12 1033 13.87 10.16 3.71 ‘78 109 ... Red & White 4 ... 5 9 12 1029 12.55 8.91 3.64 -68 110 ... White 2 .*. 6 6 10 1034 13.70 10-48 3.22 *90 No. 10 Dairy-Mr. Edge, Gordon Street, Lower Broughton, June 19th, 1877. Theee cows are Food consists of pen meal, Weather was very hot. atall-fed all the year round, and never go out to grass.mangel wurzel, hay, brewers’ grains, and Grirnshaw’s condiment. Temperature of the Shippon about 80° F. Qts. of Breed. Colour. Calved. Age. Milk. Cream, S.G. 111 Short Horn Roan 3 months 6 9 7 1032 112 ... ... 15 ... 6 5 9 1033 113 ... ... 6 ... 5 6 4 1034 114 ... ... 5 ... 7 9 5 1031 115 ... ... 3 ... 4 8 5 1032 116 ... White 6 ... 6 8 ...1033 Total Solids. 12.44 13.44 14.18 12.46 12-90 13.38 Solids not Fat. Fat. Ash. 9.37 3.07 $80 10.00 3.44 ‘74 10.62 3.56 -76 9.15 3.31 *80 9.45 3.45 ‘74 9.80 3.58 *74 No. 11 Dairy-Two cows from Yorkshire, two from West Houghton, June 22nd, 1877. Food out in the fields. Provender at milking. Neal and brewers’ grains. Qts. of Total Solids Breed. Colour. Calved. Age. Milk. Cream.S.G. Solids. not Pat. Fat. Ash. 117 Short Horn Roan 3 days 6 6 10 1032 14.40 10.00 4-40 m82 nut known, beeu 118 6 . . ... Incalflmonth G 2 6 1031 15.50 9.20 4.30 *78 119 ... ... 1 week 6 5 12 1032 14.60 9-52 5.08 .7S 120 ... ... 10 months 6 3 pints ... 1032 14.00 9.81 4’19 +76 Cows out in the fields. Provender No. 12 Dairy-Yorkshire cows, July 2nd, 1877. at time of Milking, bean meal, and brewers’ grains.Last ats. of Breed. Colour, Calved. Age. Milk. Cream. 1.21 Short Horn Roan 5 weeks 6 5 11 122 ... ... 7 days 6 5 11 123 ... White 10 days 6 G 7 124 ... Bed & white 5 days 5 8 ... 125 ... Roan not known 4 4 6 136 ... ... 2 weeks 6 7 10 Total S.G. Solids. 1031 13.10 1031 15.25 1031 13-64 1032 15.50 1032 13.60 1033 14.44 Solids not Fat. Fat. Ash. 9-52 3-58 -74 1OaO6 5.23 ‘74 9 78 3.86 -70 10.17 5.33 a74 10.20 3-40 973 10.30 4’14 *76 No.I 3 Dairy--Eight COWS bought hy Mr. Green, of Kcrsal Old Farm. The cows had travelled 50 miles, from Noytli of Laneashire. Out in the fields tlt grass. Provender at time of milking, b ~ a u meal, brcwrix’ grains, July 19th, 1877. 1.as t Qts. of Total Breed. Colour. Calved. Age. Milk. Cream. S.G.Solids. 127 Short Horn Roan 1 day 5 9 21 1034 16.50 128 ... Light Roan 4 days 5 6 9 10.35 13.6s 129 ... Roan Half-an-hour 6 ~ ~ ~ ~ , P $ ~ f 48 1054 29.48 13C ... ... 1 hour 5 1 pint milk ... 1075 33.40 131 ... Red 1 day 5 G 7 1042 14.44 132 ... Roan 1 ... 4 6 13 1039 15.24 133 ... ... 4 days 6 5 17 1033 16.14 134 . I . .., 5 ... 6 10 5 1033 15.68 Sol3ds not Fat. 12.27 10.80 20.54 31.47 13.20 12.80 10.80 10.54 Fat.Ash. 4423 *78 2.88 090 8-91 - 9 1 1.93 1.118 1-24 ‘75 2.44 -79 5.34 9 8 5.16 *88THE ANALYST. 161 NO. 14 Dairy-Sixteen cows from a Stockport farm, Out in the fields all day, but Provender at time of milking, bean meal, Indian corn, brewers’ The milk from the 16 cows was put into one can, I had it throughly stirred up, taken in at night. grains. and thcn 1 took my sample.Total Solids by weight . . . . . . . . . . . . . . . . . . 13.22 Solids not fat . . . . . . . . . . . . . . . . . . . . . 9.43 Fat . . . . . . . . . . . . . . . . . . . . . . . 3.79 Ash . . . . . . . . . . . . . . . . . . . . . . . . *70 Specific Gravity . . . . . . . . . . . . . . . . . . . . . 1032 Cream by volume . . . . . . . . . . . . . . . . .. 10 No. 15 Dniry-Two cows. Out in the fields in the day-time. Provender at milking. Brewers’ grains, oil cake, bean flour. October 20th, 1877. Qts. of Total Solids Breed. Colonr. Calved. Age. Milk. Cream. S.G. Solids. not Fat. Fat. Ash. 151 Short Horn Roan 2 months. 6 4 10 1035 14-00 10.48 3.62 -82 152 ... ... 15 ... 5 3 8 1033 13.92 10.37 3.55 -81 No. 16 Dairy-Twenty-five cows.These cows were bought in Yorkshire by Mr. Green of Rersal Old Farm. I saw the cows milked, and I thoroughly mixed the milk in the large can before taking my sample, October 20th, 1877. Out in the fields in the day time. ProvenCcr at milking, brewers’ grains, bean flour and hay. Total Solids ... ... ... 14.120 Solids not F a t , , . ... ... 10.460 F a t ... ... ... ... 3.660 Ash ...... , .. ... *s10 Specific Gravity ... ... ... 1033 Cream by Volume ... ... ... 10 No. 17 Dairy.-John Graham, Rigby Street, Higher Broughton. November 5th, 1877. Pood consists of hay, brewers’ grains, bean meal, and bran. Provender while milking. The cows have calved from 5 weeks t o 7 months ; one cow, the former assured me, had not calved for two years, and was still giving good milk.By weight. Total Sclids. Solids not Fat. Fat. Ash. 13.7 909 3.8 ‘77 Eight cows. Short horn out t o grass for two hours in the day. Cream .., 11.5 Specific gravity ... 10.33 The following table gives the uuinluer of cows t o each dairy, with the composition I n the previous tables the percentage has been given upon of tho milk by weight. 100 C.C. of milk. 1 2 3 4 5 6 7 8 9 10 11 1 2 13 14 15 16 17 corvs.20 25 11 20 2 19 3 5 5 6 4 G 6 16 2 25 8 Total Solid Jlattcr. 13.6 12.7 13-5 13.5 12.6 13.5 15-2 13.0 13.1 12.7 13.7 14.2 14.8 13.2 13.6 13.7 13.7 Solids not Fat. 10.0 9 6 10.1 9.8 9.2 9.8 10.5 9.6 9-9 9.4 9.3 10.0 11.3 9.4 10.1 10.1 9.9 Fat. 3.6 3.1 3.4 3.7 3.4 3.7 4.7 3.4 3.2 3.3 4-4 4.2 3.4 3.8 3.4 3.5 -38 Ash * *80 -77 *75 -77 -7 1 *73 *8 1 -13 *79 ‘75 *76 ’73 -7s *70 -79 -7s -77162 THE ANALYST.On examining these tables it will be seen how variable the quantity of cream is as given by the creamometer, in some cases of very rich milks no cream or only a very small quanity was shown by this instrument. This is a very strong proof how utterly untrustworthy is this test. I f we take milks numbers 2, 20, 46, 73, 115 and others from the list it is seen that these have not shown miich cream by the creamometcr, but actual analysis proved that they were first class milks.Therefore t o take the volume of the cream, as an indicator whether the milk is good or bad, is so faIlacious that this test ought not for one moment to be entertained, because if a milk exhibits a small volume of cream, watering the sample to the extent of 50 per cent.will increase the volume. There have been some who have acted in the defence of the milkman, and hare urged as an excuse for the poorness of the milk sold, that it was due to the milk being sold late in the day, and that the milk on standing had thrown up its cream and the customers who came at the sixth and ninth hours of the day had carried off the cream in the milk supplied to them, whereas the unfortunate ones who came at the eleventh hour could only obtain the impoverished article, because the milkman had omitted to stir up each time he served out a portion.I have put this statement to the test, and the following experiments will shorn that the customers at the sixth, ninth, and eleventh hours are all practically treated equally.One day in July I bought two gallons of milk. I analysed it and found 100 C.C. to have the composition of Total Solids . . . . . . . . . . . . . . . . . . . . . 12-30 Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.70 Solids, not Fat . . . . . . . . . . . . . . . . . . . . . 9.60 The milk was put in the cellar, and at every hour from nine o'clock in the morning till twelve O ' C ~ O C ~ at night, one pint of milk was taken out at the commencement of each hour, and a portion of each pint was analysed. I n taking out the pint, great care was taken not t o stir the milk; the measure was simply dipped into the milk and taken out.The whole experiment was conducted throughout in the favour of the milkman, and according to these experiments it is more advantageous for customers to be late than early.Total Solids. Fat. 8 o'clock i n thc ~noniiii; . . . . . . . . . 12.30- ... 2-70 9 . . . . . . . . . . . . . . . . . 12.68 ... 3'08 1 0 . . . . . . . . . . . . . . . . . . 12-68 ... 3.08 1 1 . . . . . . . . . . . . . . . . . . 12.70 ... 3.10 12 . . . . . . . . . . . . . . . . . . 12.70 ... 3.10 1 p.m. . . . .. . . . . . . . . . . . . . 12.24 ... 2-64 2 . . . . . . . . . . . . . . . YNO ... 2.70 :3 . . . . . . . . . . . . . . . . . . 12.28 2.68 4 . . . . . . . . . . . . . . . . . 12.88 ... 3-25 5 . . . . . . . . . . . . . . . . . . 12.80 ... 3.28 6 . . . . . . . . . . . . . . . . . . 12.40 ... 2.80 1 . . . . . . . . . . . . . . . . . . 12.54 ... 2.94 8 . . . . . . . . . . . . . . . .. . 12.30 ... 2.70 9 . . . . . . . . . . . . . . ... 12.48 ... 2.88 10 . . . . . . . . . . . . . . . . . . 12.88 ... 3.28 11 . . . . . . . . . . . . . . . . . . 12.60 ... 3.00 13 . . . . . . . . . . . . . . . . . . 12-90 ... 3.30 The Society of Public Bnalysts has suggested that skim milk shall contain at least nine per cent. of total solids. From my experience this per centage is far too low, and I believe that it is not possible to find skim milk which has been obtained from ordinary genuine ...nTHE .ANALYST. milk that will give so lorn an amount of total solids as nine per cent. obtained from the following milks after they had stood from twelve to twenty hours :-- My samples mere Fresh Milk. Skim Milk. Fresh Milk. Skim Milk. Total Solids. Total Solids. Total Solids, Total Solids, 13’10 . . . . . 9-70 29.48 . . . . . . 21.28 15.28 . . . . . . 10.48 33.40 . . . . . . 31.20 1364 . . . . . . 10.04 14.44 ...... 13 84 15%0 . . . . . . 10*80 15.24 ...... 12.84 13.60 . . . . . . 11.00 16.14 . . . . . . 11.30 14-44 . . . . . . 10.64 15.65 ...... 12.08 16.50 . . . . . . 12.90 12-90 . . . . . . 10.80 13.68 . . . . . . 11.68 12-50 ...... 9.54 14.12 . . . . . . 10.68 14.00 . . . . . . 10.81 13.90 . . . . . . 10.80 The analyses of the milk of 183 COWS (excluding the two cows numbers 129 and 130, whose milk was in the abnormal state) gives an average of- Total Solids . . . . . . . . . . . . . . . . . . . . . 13-60 Solids not Fat . . . . . . . . . . . . . . . . . . . . 9-90 Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-10 Ash . . . . . . . . . . . . . . . . . . . . . . . . . . . .76 The foregoing tables, which have been compiled with the most scrupulous care, appear to prove that all pure dairy milk should show at least a specific gravity of 1030 total solids, 12 per cent., and ash -70 ; therefore the standard at present fixed by tho Society of Public Analysts does not inflict any hardship upon the milk dealers, but on the contrary allows them to water milk to the extent of ten or even twenty per cent.