Excerpt from New Hampshire Agricultural Experiment Station, Hanover, N. H: Bulletin No. 8 The butter exhibited show a large per cent. Of salt, but this is demanded by the customers-as a general thing. The casein is low but there is possibility of improvement here, we should try to produce butter in our creameries with not over 5 of one per cent. Of casein, the per cent. Of water too should be reduced, and the fat correspondingly increased. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.