CURlNCr BUTTEi: IN THIS COUNTRY ANb ABIJOAD. 211) 



wooden cover has turned hooks, wliii;li fasten to a projection on 

 the jar, and which can In; screwed together until the lit is a last 

 and air-tio-ht one. Tliis also helps to save breakage in moving,. 

 ;iiid wluii ilosely packed together. The Imtter remains long in 

 a u'ood condition, as the cover exchules aii\ ;nid tlic stoneware 

 is a bad conductm' of heat. 



It may, then, l)e concluded that with a normal temperature of 

 40° to 70° pretty uniform results may anywhere l)e obtained. 

 The lowering of the temperature through a long range is no 

 doubt an advantage, but this should only be done gradually, 

 and deep setting is thus inseparable from tlie use of ice and very 

 cold water. liaising to 160°, as in Illinois, might reap a long 

 rangi! without the use of ice ; and it would be interesting to find 

 out'how nnich it differed, in falling from 160° to 50° or 60^ from 

 that between 90° and ;')0°. No doubt the shrinkage would be 

 greater at the higher temperatures than the low ones, according 

 to the research of Arnold ; Init to what extent it would affect the 

 butter product has not evidently been solved. Shallow setting 

 and small volume will, although evidently inferior to the 

 other, maintain their pre-eminence in warm and even temperate 

 countries ; for against the gain in butter has to be put the loss 

 in skimmed milk for cheese making, or even iKitter milk for pigs, 

 and the expense of procuring and keeping ice. With low tem- 

 peratures the consistency and keephig quality are improved, 

 and, if air is not excluded, the flavour woukl als(j be better. 

 The superiority of the flavour of the best English and French, 

 with shallow setting, and of Swedish and Danish, with deep 

 setting and contact with the air, as contrasted with American, 

 leaves little doubt as to the cause of its becoming coarse in 

 flavour. But it does not, however, follow that in tliis country 

 we would not improve by adopting, to a consideral)le extent, the 

 use of cold springs and ice in reducing the temperature of milk 

 in the summer season ; and for this purpose a closer investiga- 

 tion of foreign methods, with a greater experimental range at 

 home, might lead to more eminence in ])utter manufacture. The 

 greatest wonder is, however, that in all Imtter countries the 

 reasons for studying in correlation, the volume, depth, and tem- 

 perature are but little known ; and until a more general know- 

 ledge of them is attained success in butter making will he 



"o^ 



irregular and uncertain. 



-■& 



Percentages and Quantities. 



In spring, or about six weeks after calving, milk is at its 

 poorest, and gradually gets richer until the cow again comes in, 

 — unless that be protracted till another year. Tiie standard of 

 analysis is 8 per cent. ; in spring it may, on food deficient in 



