SECRETARY'S REPORT. HQ 



skillful practice of Mr. Horsfall, related at the 106th and following 

 pages of my report for 1858. The skill and success of Mr. H. 

 have constituted him the highest authority on this point. 



As soon as the milk is drawn from the cows, it should, with the 

 least delay or agitation possible, be strained into pans and set at 

 rest. In cheese-making it is an object to retard the rising of the 

 cream, and so, as cooling and agitation before leaving it at rest are 

 means to this end, they are properly employed ; but for butter the 

 full rising of the cream is to be facilitated by every means in our 

 power. The milk room should be so situated as never to be ex- 

 posed to any offensive odors, as milk readily absorbs anything of 

 the sort, and if it does it is as sure to be manifested in the butter 

 as if the food of the cow possess ill flavor. The temperature of 

 the room should be maintained from 55° to 58°, with sufficient cir- 

 culation of pure air. Flies may be excluded by a gauze screen on 

 the windows. The length of time to elapse after setting the milk 

 before the cream is removed must vary with circumstances. Tem- 

 perature has much to do with it. The first cream which rises is 

 better and makes better flavored butter than that which rises later. 

 This is due to the fact that the first cream is composed of the 

 larger globules of butter, and the amount of casein which collects 

 with them is much less in proportion than in the last which comes 

 to the surface. At the temperature mentioned above, usually from 

 twenty-four to thirty-six hours should elapse before the cream is 

 taken off, where quantity and quality are both considered. The 

 proper time is learned by a little practice. It is when the cream 

 assumes a slightly wrinkled appearance, no longer adhering to the 

 finger when lightly touched, and just as perceptible souring begins. 

 If there be not enough to churn, it should be kept in a glass or 

 well glazed stone jar, with a little salt added. If the jar is to receive 

 several successive parcels, stir well when each is added, and sprinkle 

 a little fine salt over the surface. Salt so used seems to have an 

 effect on the little films of casein which enclose the fatty globules, 

 so that they are more easily ruptured by agitation, and so the 

 churning is facilitated. It is better by much to churn every day, 

 if there be cream sufficient, but if not, this mode answers a good 

 purpose in its stead. 



Some years ago several series of elaborate experiments were 

 instituted by Prof. Traill and Dr. Gerard to settle various points 

 in the production of butter. These experiments are very instruc- 



