120 BOARD OF AGRICULTURE. 



tive, and worth a careful perusal. The results were subsequently 

 verified by testing them on a working scale by Mr. Rowlandson. 



Prof. Traill says : " We had a dairy of four or five cows, but 

 after numerous preliminary trials we found that the results were 

 most uniform and satisfactory when we made each experiment on 

 a few pints of milk only. * * * "phis probably arose from our 

 being then able to carry on the process in glass vessels, which 

 permitted us to see the progress of the operation, and to collect 

 the product more perfectly, and also from our being enabled to use 

 a more delicate balance to ascertain the weight of the butter 

 obtained. We were also thus enabled to make the comparative 

 experiments on the same milk on the same day — points of essential 

 importance — as the richness of even the same cow's milk is liable 

 to vary considerably from day to day, as we found by experiment, 

 according to her food, her health, and possibly, too, according to 

 the state of the weather. 



We proposed to ourselves various objects, such as ascertaining 

 accurately the increase of temperature acquired by milk in churn- 

 ing, (which I may state in general terms, without detailing the 

 experiments, we found to be from 5° to 8° of Fahrenheit ;) the effect 

 of external temperature on the production of butter ; the effect of 

 adding water to the churn, as is practiced in many places ; but 

 above all, to ascertain the comparative advantages of churning — 



1. Sweet cream alone. 



2. Sweet milk and cream together. 



3. Sour cream, or that slightly acid. 



4. Sour milk and cream together. 



5. Scalded cream, or what is called clouted cream, as practiced 

 in Devonshire, 



On the 24th of May the milk of four cows was drawn in the same 

 vessel, passed through a strainer, and then divided into five por- 

 tions of six English pints each, which were placed in similar basins 

 of earthen ware in a milk house, the temperature of which ranged 

 from 55° to 60° Fahr. 



25th. The temperature of the air was very hot, 76°; but that 

 of the milk house, by constant evaporation of water, was kept 

 about 60°. 



26th. Thirty-nine hours after the milk had been drawn from the 

 cows it was removed from below the cream of No. 1 and No. 3 by 

 a syphon, and we began immediately to churn the cream of No. 1 

 and the milk and cream of No. 2 in glass vessels. 



