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Two grams of the ashes treated with ammonium citrate gave 1.07 per cent of its phosphoric acid as insoluble and 1.08 per cent reverted. The ashes also contained from .02 to .03 per cent of nitrogen.

Mixtures of ground bone, ashes, etc., in proportions to be given later on, were put into two-quart glass jars, covered but not air-tight, and kept in a large vacant room from two to three weeks. The temperature of the room during the experiment was from 60° to 80° Fahrenheit. In making the mixture the quicklime was slaked with water to a dry powder, then thoroughly mixed with the ground bone and ashes, water added till the whole mass was saturated, and a little water remained unabsorbed.

At the end of the experiment the different mixtures were dried down at once over a water-bath. One half of the mixture, which gave off free ammonia, was dried down with oxalic acid to prevent loss of nitrogen, the other half dried without addition of anything, and in this part the phosphoric acid determinations were made. The jars were filled August 31, 1888, as follows:

A. Ground bone, 305.3 grams; ashes, 305.3 grams; quicklime, 45.8 grams; water, 343.5 grams.

B. Ground bone, 500 grams; ashes, 500 grams; water, 500 grams.

C. Ground bone, 300 grams; ashes, 500 grams; water, 500 grams.

D. Ground bone, 500 grams; ten per cent solution of caustic potash (KOH), 200 grams.

E. Ground bone, 250 grams; quick-lime, 500 grams: water enough to slake lime and keep mixture moist.

F. Ground bone, 400 grams; water, 300 grams.

G. Ground bone, 60 grams; ashes, 100 grams; water, 100 grams. The same proportion as in C. This was thoroughly

mixed and then dried down the same day for analysis before any fermentation took place.

The mixtures marked A, B, C, E gave off smell of ammonia during the whole time of the experiment, A much stronger than the others; but as they were all loosely covered and so wet, there was probably not much loss of nitrogen. The mixtures marked D and F were soon moldy, and smelled decidedly rotten up to the time of taking out of the jar.

After fermenting some time a great many of the pieces of bone in the mixtures were soft, and when rubbed between the fingers felt and looked like soft soap.

The mixtures A, B, C, D were taken from the jars September 15, dried, sub-sampled, and analyzed, after fermenting fifteen days. From 20 grams of mixture E, before it had been dried, no soluble phosphoric acid could be extracted by cold water, showing, as is very well known, that what soluble phosphoric acid there was in the original ground bone would immediately be reverted by such mixing as E.

From the analyses of the ground bone and ashes used, and the mixtures after fermentation, the following table is made:

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APPENDIX C.

A NEW VOLUMETRIC METHOD FOR THE ESTIMATION OF FAT IN MILK, SKIMMED MILK, BUTTERMILK, AND CREAM.

BY CHARLES L. PARSONS.

There have been, within the last few years, so many improve ments in breeds of cattle and in the production of milk, butter, and cheese, that no creamery-man, dairyman, or farmer can ignore them and still hold his own against the increasing competition of the day. Breeds of cattle and individual cows must be kept which pay for the food they consume by their milk, or they must be turned into beef. Butter must be made which comes up to the standard in flavor, color, and grain. Milk must be sold which meets the requirements of the law, where it is to be consumed as such, and where it is to be used in making butter, quality as well as quantity will soon determine the value. But, one may ask, on what basis shall one cow be kept and another rejected, or milk be bought and sold? The question has been many times answered. Quantity was formerly the basis, but now the amount of butter-fat which the milk contains must have equal consideration. The quantity is easily determined by measures or scales, but to determine the fat has been quite another matter.

Every butter-maker, in order to compete with others, must soon know the amount of fat in the original milk, the amount he has obtained in his cream, and the amount lost in the skimmed milk and buttermilk. There has long been an increasing demand for

some quick, simple, cheap, and accurate method which is applicable to all four. Butter-makers have been satisfied with general deductions from analyses at some distant laboratory, but now, from the demonstrated differences of the effect of individuals, breed, food, and temperature upon the churnability of cream, they must be made often and at home.

Different herds vary greatly in the quality of milk which they produce. This is shown plainly by the results of analyses given in the second annual report of the New York Dairy Commission. The average milk of seventy dairies there reported varied between 3.08 per cent and 6.60 per cent of butter-fat. It is manifestly unfair to every creamery and progressive farmer that the same price should be paid for milk containing three per cent of fat as for milk containing double that quantity.

Many methods have been devised to be used for " testing milk." Feser's lactoscope, the lactobutyrometer, the creamometer, the oil-test churn, Heeren's milk-tester, the methods of Vogel, Soxhlet, and Short, and the lactocrite have all been proposed for general use and have met with varied success. Of these, the methods of Soxhlet and Short, and the lactocrite are undoubtedly the best. The expense of the lactocrite, and the ether required by the method of Soxhlet, however, shut them out from many creameries and dairies. Short's method requires no great expense, but while it gives good results on whole milk, in the words of its author it does not give "accurate results with milk containing under .50 per cent of fat." This, of course, shuts out the analysis of most skimmed milk and some buttermilks. If a butter-maker is to balance accounts, the fat lost in the skimmed milk and buttermilk must be taken into consideration, as well as the fat in the milk and cream.

I have for some time past been experimenting for the purpose of obtaining a simple and cheap method, applicable to all grades of milk and cream, which would give good results in the hands of any dairyman. The following is the method obtained, and at the request of the director of this station no scientific terms have been used where they could possibly be avoided :

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