'218 ON THE DIFFEKENT METHODS OF MAKING AND 



thirty-six hours, and churned at a temperature of 58° in summer- 

 and 63° in winter, — forty strokes to the minute usually producing 

 butter in twenty minutes. 



Edward Burnett, Massachusetts, has a modification of this plan, 

 applying ice to the upper portions of the cans only, and which 

 are made wider at the top to give a greater cooling surface. 

 The lower portion is then of the surrounding temperature, what- 

 ever that may be. His belief is that the cooled milk as it 

 descends leaves the cream, which is less dense at the top ; but,, 

 like all deep setters of any note, he is profuse in the use of ice, 

 — taking 200 lbs. for every 90 gallons of milk. He also 

 excludes the air. 



The Cooley system is the newest, and getting a popular one.. 

 His pans are 20 inches by 8 inches broad, and, like the preced- 

 ing, they are enclosed in a box as soon as the milk is drawn. 

 Each can is covered with a small pan like a milk plate, with 

 the convexity upwards, and held in its place firmly by wedges. 

 The box is then filled .with cold water, the pans keeping the 

 water out of the milk on the principle of the diving bell. If the 

 water is below 50° a stream of it is kept entering and passing 

 out by an overflow. If cold enough water is not available, ice 

 is used to keep it down to between 40° and 50°, and it is found 

 that all the cream is up in twelve hours, and the dishes are thus 

 ready to receive the next meal. No account is taken of animal 

 odour ; but atmospheric ones are excluded by the complete 

 immersion in water. By an ingenious device the skimmed milk 

 is withdrawn from below, and the cream, left alone, is then 

 poured out. This system saves dishes, and with the low tempera- 

 ture less scaldmg and work are necessary. It is maintained that, 

 from Jersey milk, a depth of 17 inches by this process gave 

 6-J inches of cream. 



Mr James M'Adam, a name well known on l)oth sides of the 

 Atlantic, communicates the following : — Illinois makers heat the 

 milk to 160°, then set it in an air-tight tin vat, encircled with a 

 stream of iced water, which reduces the temperature to 40°. 

 The cream rises perfectly in twelve hours, and the minimum of 

 curd, — well known to affect butter injuriously, — is thus obtained, 

 and the keeping quality improved. This, like the method spoken 

 of by the Irish reporter, gives the desideratum of a long range 

 of temperature through which the milk has to fall in cooling. 

 But it woidd be interesting to find out whether or not the 

 common complaint of American butter going off flavour is due 

 to the exclusion of milk from the air before the animal odour 

 has time to evolve. 



The curing and packing is similar to that practised in Britain. 

 Earthenware jars are used for home consumption, but tliey are 

 much better fastened than those in use in tliis country. The 



