212 ON THE DIFFERENT METHODS OF MAKING AND 



cask is firmly kneaded so as to exclude air, and the butter is then 

 warranted to keep for three years. Its largest export of butter 

 is, however, to England — in 1876 reaching a value of close on 

 £4,000,000 sterling. A lesser quantity is sent to Belgium, South 

 America, and the West Indies. That which finds its market in 

 Britain is mostly fresh, and is made as follows : The butter is 

 churned from very sour cream, washed in the churn, and not 

 salted at all. The keeping qualities — evidently not of a high 

 order — are not very material, for it is all consumed in a few 

 days from the time of its manufacture. It is put up in 1 lb. 

 rolls, covered with jaconet and lace paper, and packed in boxes 

 14x9x6 inches each, holding twelve rolls, and furnished with 

 appliances for refrigeration. One M. Lepellatier exports 1200 

 boxes a-week. The best butter for home consumption is put up in 

 large balls — 28 to 40 lbs. each — covered with flannel, and packed 

 in wicker baskets ; the second and third class being piit up in 

 1 lb. rolls and packed in grape leaves. In experiments with 

 the raising of cream, as related in the "Journal D Agriculture 

 Pratique," it is demonstrated that milk newly drawn, and sub- 

 mitted to temperatures varying from 0° to 36° Centigrade,* 

 and kept at the same initial temperatures for twenty-foiu' to 

 thirty-six hours, gave the following results. One vessel at 22° 

 C. graduallv increased in cream from 4 cubic centimetres — in 

 a volume of 200 of milk — in one hour after the milk had cooled 

 to the same temperature as the water in which it was immersed, 

 to 11 c.c. in fifty -two hours from the same time. One at 15° C. 

 almost similarly rose from 7 to 12, while, very strange to say — 

 one at 2° C. as gradually fell from 29 to 17 during the space from 

 the one till fifty-two hours. The conclusions arrived at were, 

 1st. That the nearer the setting temperature to 0° C, the 

 faster will the cream rise ; 2nd. The cooler the temperature 

 to which the milk is submitted, the greater will be the volume 

 of cream ; 3d. The proportion of butter also is greater with the 

 cold setting ; 4th. That the skim milk, butter, and cheese, are 

 beneficially affected b}' a low setting temperature. Twelve hours 

 was considered sufficient time for the cream to rise when cooled 

 to 2°, twenty-four hours at 6°, and thirty-six hours when only 

 cooled to 14° or 15° C. Butter made from milk cooled to 2° was 

 fresh and sweet at fifty-two hours ; while that to 15° did not give 

 butter of so good colour or flavour, and it became rancid in 

 thirty-six hours. It cannot here be fully explained why these 

 experiments may in the highest degree be misleading — the 

 foundation of the erroneous teaching displayed being the treat- 

 ing of temperature without any due regard to the correlative ones 

 of depth and volume. 



* To convert into r;ilirpnlieit, multii^ly by |, and add 32. 



