SECRETARY'S REPORT, 225 



its commencement, the temperature was found to be 60° or 10° 

 higher than at the commencement. The quantity of butter obtained 

 was twenty-nine pounds or nearly two pounds of butter for each 

 gallon of cream. It was of the best quality. 



2d experiment, 26th August. Fifteen gallons of cream were put 

 in the churn at the temperature of 55°, the weight per gallon being 

 eight pounds two ounces. By churning an hour and a half the 

 temperature rose to 60° at the end of churning, being three hours 

 and a quarter from the beginning, the temperature had increased 

 to 65° or ten degrees higher than at the commencement. The yield 

 of butter was twenty-nine pounds four ounces, of good quality, not 

 sensibly inferior to that obtained in the first experiment. 



3d experiment, 29th August. Fifteen gallons of cream were put 

 into the churn at a temperature of 58°, the weight per gallon being 

 eight pounds two ounces. At the end of an hour's churning, the 

 temperature had risen to 63°, and at the end of the process, which 

 lasted three hours, the temperature was found to be 67°, or 9° higher 

 than at the beginning. The quantity of butter obtained was twenty- 

 eight pounds, and was slightly inferior in quality to that produced 

 in the two former trials. 



4th experiment, 4th September. The same quantity of cream 

 was employed as in the former experiments, the temperature being 

 60° and the weight per gallon being eight pounds one ounce. 

 During the churning the temperature increased as before, and at 

 the end of three hours, when the operation was finished, it had 

 risen to 68°, The quantity of butter obtained was twenty-seven 

 pounds, of a quality similar to that in the fourth experiment. 



5th experiment, 9th September. A like quantity of cream was 

 used at the temperature of 66°, and the weight per gallon was eight 

 pounds. The churning occupied two hours and a half, at the expi- 

 ration of which the temperature was found to have risen to 15°, 

 being an increase of 9°. Twenty-five pounds eight ounces of but- 

 ter were obtained by this experiment, of a character much inferior 

 to that produced in any of the former experiments, being soft and 

 spongy. 



Mr. Ballantine also prosecuted a similar set of experiments, the 

 results of which showed that the greatest quantity of butter from 

 a given amount of cream was obtained at 60°, and the best quality 

 at 55° in the churn just before the butter comes. When the heat 

 exceeded 65°, no washing or working could extract the buttermilk 



