103 



from the feeding of turnips to cows. The cows were fed lightly upon turnips at first ; 

 and at the time when the milk was obtained for the second trial they were consuming 

 90 lb. of turnips per head per day in their ration. That excessive quantity was fed 

 to make the trial of a treatment for expelling the turnip odour and flavour more 

 emphatic one way or the other. 



For the First Trial the milk of two days, weighing 758 lb., was set each day 

 at a temperature of 96° in deep-setting pails, in ice-water of a temperature of 38°. 

 From the two days' milk 140 lb. of cream were obtained. That quantity was divided 

 into tAvo equal portions, one of which was heated to 150° Fahr. 



For the Second Trial the milk of one day, weighing 387 lb., was set at a tem- 

 perature of 96°, in deep-setting pails, in ice-water of a temperature of 38°. From 

 the milk, 70 lb. of cream were obtained. That quantity was divided into two por- 

 tions, one of which was heated to 150° Fahr. 



Table XIX shows the details of treatment afterwards, and also the results in 

 the quantity of the butter and the percentage of loss of the fat. 



Table XIX. 



Quantity of milk set Lb. 



Percentage of butter-fat in mUk 



Temperature when set Fahr. 



Creaming — 



Quantity of cream Lb. 



Percentage of fat left in skini-milk 



Cream heated to Fahr. 



Cream cooled to " 



Ripening Cream — 



Temperature Fahr. 



Percentage of fermentation starter added 



Ripening period Hours 



Churning— 



Churning temperature Fahr. 



Minutes churned 



Resolutions of churn per minute 



Quantity of butter obtained Lb. 



Percentage of fat left in buttermilk. . ..j 



Results — 



Quantity of fat in whole milk Lb. 



Quantity of fat left in skim-milk and buttermilk. 



Quantity of njilk per lb. of butter 



Percentage of fat unrecovered 



First trial. . 



380 

 3-6 

 96° 



70 



■45 



150° 



50° 



65° 



6 



14 



61" 

 35 

 65 

 14 

 •4 



13 GS 



■78 



271 



13 01 



378 

 35 

 96<> 



70 

 •55 

 65° 



65° 



6 



14 



64° 



40 



66 



1.35 



3 



13^23 

 ■70 

 28- 



12 85 



Second trial. 



These two trials point to the conclusions : — 



(1.) When the cieam was heated to 150° Fahr., before being 



Y^^ of 1 lb. less milk was required to yield each pound of butter 



was not heated above 68° Fahr. 



i-ipened for churning, 

 than when the cream 



