190 EXPERIMENTAL FARMS. 



64 VICTORIA, A. 1901 



The whole process, from first to last, was carefully watched by Mr. Grisdale, the 

 Agriculturist, who begs to submit the following statement respecting the method and 

 the quality of the butter produced : — 



' A number of carefully carried out trials of the Cole butter-making process have 

 been made in the- dairy of the Experimental Farm under my direct supervision, and as 

 a result I have no hesitation in saying that in point of efficiency or economy this newly 

 introduced method has nothing to recommend it. It is quite apparent that there 

 is n very much larger loss of butter-fat in the buttermilk than by the ordinary 

 methods. # 



' Regarding the quality of the butter, we have to state that while it was not 

 unpleasant to taste when first churned, it soon developed a strong flavour, which 

 became more and more marked until at the end of two weeks it was quite unpalatable, 

 though it could not be classed as rancid. 



' In texture, it is very fine-grained with a slight greasiness apparent, which would 

 detract much from its commercial value. The claim advanced by Mr. Cole, that a 

 uniform and constant flavour would be ensured by his process, is not sustained ; butters 

 made at short intervals — say, of a few days or a week — differed very much in flavour 

 from one another, and we are of the opinion that the ripeness of the cream influences 

 the flavour as much when churned by this method as when handled in the regular 

 way.' 



Being desirous of furnishing our readers and correspondents with the opinions 

 of those who were competent to speak in the matter of the reputed increases of fat 

 during the ripening or churning of cream — opinions which we felt sure would support 

 the position we had taken, that there was no appreciable increase — we sent the follow- 

 ing letter to Dr. S. M. Babcock, Chemist, Experiment Station, Madison, Wis., and to 

 Dr. L. L. VanSlyke, Chemist, Experiment Station, Geneva, N.Y., both dairy chemists 

 of wide repute : — 



' Have you in the course of your work ever made any investigation regarding the 

 reputed formation of butter-fat from albuminoids during the ripening of cream or 

 cheese ? If you can furnish me with any data, or refer me to any recent work on this 

 point, I shall feel greatly obliged, as we have at present under examination a butter- 

 makinii process, the inventor of which claims an increase in the amount of fat from 

 this cause.' 



Their replies are as follows : — 



* Yours of November 23 in relation to the formation of fat from albuminoids in 

 the ripening of cream or chcrse, is duly received. 



' I know of no recent investigation on this point, but am certain that the general 

 opinion among investigators is that there is practically no change of fat through the 

 fatty degeneration of albuminoids in either cream or cheese. 



' (Sgnd.) S. M. Babcock.' 



* In reply to your inquiry of recent date, I would say that we have paid special 

 attention ic the possible loiniation of fat from albuminoids during the ripeniuii of 

 cheese and we have never found any evidence whatever that such change takes place. 



' (Sgnd.) L. L. VanSlykk.' 



From time to time farmers and dairymen have brought before them by interested, 

 if not dishonest, persons, methods, recipes, or materials the employment of which it is 

 claimed will effect a larger yield of butter from a given weight of cream than can be 

 obtained by the ordinary process. Several of these methods have been examined in 



