188 . EXPERIMEXTAL FARMS. 



m 



64 VICTORIA, A. 1901 

 THE COLE BUTTER-MAKIN^G PROCESS. 



This method or process consists simply of blowing air (previously warmed by 

 water to a temperature between 70° F. and 80° F.) through the well-ripened cream, con- 

 tained in a cylindrical glass vessel, 21 inches high and 13 inches in diameter. 



The apparatus consisted of a double-acting air pump (worked by a belt from the 

 shafting) which forced air to the bottom of a copper vessel, 13 inches in diameter and 

 16 inches high, containing water at a temperature of 85° F. to 90° F. After passing 

 through the water, the air was conducted from the copper vessel by a piece of block- 

 tin tubing terminating in a coil regting on the bottom of the churn. The air 

 escaped from the open end of the coil, a? well as from small holes pierced therein. 



The agitation or churning is accomplished simply by the air bubbling through the 

 cream. 



To ascertain what foundation there might be for the claim of the inventor or 

 promoter that 20 to 30 per cent more butter could be obtained by this method than by 

 any other, and to learn what merits, if any, this process might possess over that ordi- 

 narily in use, two series of experiments were made last I^ovember. The first had for 

 its object more especially the tracing of the butter-fat from the beginning to the finish 

 of the process. The plan adopted and the analytical methods used wete such as to 

 yield data of an exact character, and consequently would show any loss or gain in 

 butter-fat during the ripening of the cream in the period previous to churning or 

 during that operation. The second investigation was undertaken with a view of 

 obtaining data regarding the economy of this process as compared with that in 

 general use. All the work was most carefully done, and, as already stated, only the 

 most accurate and approved chemical methods were employed for the analysis of the 

 cream, buttermilk and butter. Final results only will be here recorded, in order that 

 this report may be presented in as concise a form as possible. 



Experiment ^ AJ — On ^November 22, 1899, a quantity of cream was set aside in 

 the usual shot-gun can to ripen in the dairy, the temperature throughout the ripening 

 period being maintained at about 70° F. As directed by Mr. Cole, the cream was stirred 

 at intervals until the 27th, when the churning was made. The data respecting the 

 weight and composition of the cream, and the total amount of fat present on November 

 22, are as follows : — 



Weight of cream pounds 13 "9 



Fat in cream percentage 28 54 



Fat in cream pounds 3 "96 



On November 27, immediately before churning, the cream was again weighed and 

 analysed, and afforded the following data : — 



Weight of cream pounds 13 '81 



Fat in cream percentage 28 "33 



Fat in cream pounds 3 -91 



Comparing these with tlie foregoing figures, it will be seen that there was no 

 increase in the amount of butter-fat during the ripening of the cream. 



The churning (November 27) was made in twenty minutes, the directions furnished 

 by the promoter being followed as closely as possible. After the butter had been care- 

 fully collected, the buttermilk and subsequent wash-waters were mixed, weighed and 

 analysed : — 



Weight of buttermilk pomads 160 



Fat in buttermilk percentage -124 



Fat in buttermilk pounds -198 



From the above figures and those preceding, it can be shown by calculation that 

 6r07 per cent of the total fat supplied in the cream appeared in the buttermilk. 



