— 66 — 



The two churnings of Sept. 13 include the settings of Sept. 10 

 and 11, as given in Table I, and are comparable with each other, 

 having been taken from milk that was thoroughly mixed and di- 

 vided before setting. In the same way the two churnings of Sept. 

 18 are comparable. The cream was obtained from the settings of 

 Sept. 15 and 16, of Table I. The churning of Sept. 16 was the 

 cream of the setting of Sept. 14, in Table V. In all of these cases 

 the cream was churned when just ripe. The first two were churned 

 at a temperature of 65, the second two at a temperature of 62, and 

 the last at a temperature of 66. The buttermilk was drawn off 

 when the butter granules were of the size of kernels of wheat, and 

 the butter thoroughly washed in the churn, taken up, salted one 

 ounce to the pound, and allowed to stand for twenty-four hours. 

 It was then reworked and weighed. This is the weight given in 

 the table. 



It is worthy of note that the results of the churn tests corrobo- 

 rate with emphatic significance the work of the chemist. While 

 from 114 pounds of milk set in ice water 5.35 pounds of butter 

 were obtained, or one pound of butter from 21.31 pounds of milk ; 

 from the corresponding 100.5 pounds of the same milk diluted 

 with water under the conditions mentioned, only 2.75 pounds of 

 butter were obtained, or 36.54 pounds of milk were required to 

 produce a pound of butter, showing an actual loss in butter by 

 the use of the dilution process of 1.94 pounds per hundred pounds 

 of milk as compared with deep setting in ice water. 



In looking up the literature of the subject while these experi- 

 ments were in progress, we find that the whole idea of adding 

 water to milk to hasten and perfect the creaming is not new. 

 Kirchner in his " Milch wirthschaft," p. 179, quotes with approval 

 the experiments of Martiny and Peters.* In these experiments 



*Martiny, Die Milch, Vol. II, page 32, Dautzic, 1S71. 



