SECRETARY'S REPORT. ;121 



No. 1. — Sweet cream churned alone. Having- previously found 

 that the addition of a small quantity of cold water to thick cream 

 facilitated the separation of the butter, half a jDint of water was 

 added to the cream, and it was found that the temperature of the 

 mixture at the commencement of the churning was 62°. In fifteen 

 minutes butter appeared in grains ; the churning was continued 

 for twelve minutes longer, i. e. twenty-seven minutes in all, when 

 the temperature had risen to 10°. The butter was now collected 

 into a mass ; but, from the warmth of the weather, was very soft. 

 It was therefore put into cold water until the next day, when it 

 was worked and washed in the usual way, and weighed 1386 

 grains. It was of a good color, and perfectly well flavored. 



No. 2. — Sweet milk and its cream churned together. The mixture 

 of sweet milk and cream was churned at the same time ; but though 

 cold water was added after an hour and a half churning, no butter 

 was to be seen. The churning was continued in all three hours, 

 but without obtaining butter. 



No. 3. — Sour cream churned alone. May 28th, the cream of No. 3, 

 which had been separated on the 26th and placed in the milk 

 house, was now slightly acid, and was churned after half a pint of 

 cold water had been added to it. In twelve minutes butter ap- 

 peared, and in eight minutes more it had united into one mass. 

 During the churning the temperature had risen from 54° to 63°. 

 The butter, when well washed and worked, weighed ^56 grains. 

 The color and taste were very good. 



No. 4. — Sour milk and its cream churned together. On the same 

 day, 28th of May, the milk and cream which had become acid 

 were churned together, and half a pint of cold water was added. 

 It was full fifty-seven minutes before any butter appeared, and 

 before the churning seemed to be complete an hour and fifty 

 minutes had elapsed, showing that much more time is required to 

 churn milk and cream than to obtain butter from cream alone. 

 The butter in this instance was diffused in small grains, and when 

 well washed and worked weighed 1968 grains. Its color was 

 rather paler than the last, but its flavor was good. 



No. 5. — Clouted cream churned alone. May 26th the milk and 

 cream of No. 5 were placed in a vessel of warm water until the 

 temperature rose to 156°. In these experiments on scalded cream 

 we had the assistance of a Devonshire dairymaid to superintend 

 this part of the process. She generally placed the vessel contain- 



