Professor Thompson (“Elements of Agricultural Chemistry,” 6th edition, p. 317) states that winter butter consists more of solid, and summer more of liquid or oleine fat.

An analysis of butter made in Vosges gives:

Summer.Winter.
Solid or margarine fat, 40 65
Liquid (or oleine) fat, 60 35
100100

In Lehmann’s “Physiological Chemistry” (Leipsic edition, vol. ii., p. 329), an analysis of butter by Bromus gives:

Margarine,68
Oleine,30
Special butter-oil,2
100

It will be observed that my butter may be classed as summer butter, and that Mr. Alcock’s is the richest in the proportion of oleine. Both were produced in the month of January.

These results are important, and completely establish the conclusion I had previously formed, that the quantity and quality of butter depend essentially on the food and treatment; and that by suitable means you can produce as much and as rich butter in winter as in summer.

INDEX.