178 



EXPERIMENTAL FARMS 



7-8 EDWARD VII., A. 1908 



and the remainder placed in the cool storage room in order that its keeping qualities 

 could be subsequently ascertained. 



Trial ' B.' Sweet Cream. — This was freshly separated cream. As in Trial * A,' 

 the operator added a large quantity of water at about 70° F. to the cream in the churn. 

 Ten minutes sufficed for the churning. Very considerable difficulty was experienced 

 in removing the butter, which adheres to the dasher and rotating disc— the construc- 

 tion of the machine being such that some loss of butter must invariably follow from 

 this cause. It was found that only by the use of hot water could the internal parts of 

 the apparatus be perfectly cleansed of butter-fat. 



Trial ' C Sweet Milk. — This was started in the churn at a temperature of Y2° 

 F., and the butter began to gather in 5 minutes. It was evident, however, from the 

 appearance of the milk that the separation was imperfect, and the operator continued 

 further churning for half an hour, during which time the temperature fell 10 degrees. 

 The granules were very small, oily and refused to properly coalesce. The operator 

 claimed that this, for some unknown caiise, was an unsatisfactory test, and he was 

 allowed to repeat it with a fresh quantity of milk (Trial ' Cl ')• All the weights were, 

 however, taken and samples of the by-products and butter collected for analysis, 

 so that data would be available for the determination of the loss of butter-fat. 



Tri^al ' Gl! Sweet Millc. — This milk was somewhat richer than in the previous 

 test. It was churned at a temperature of 71° F., and the butter began to gather in 

 10 minutes. Though a more satisfactory test than ' C,' the granules were exceedingly 

 small and of a more or less oily consistency, making it extremely difficult to remove 

 the butter from the churn. 



Trial ' D.' Sour MilJc. — This milk was 2-4 to 30 hours old when churned. The 

 time of churning, 10 minutes. The granules were very small and refused to gather, 

 and, as in the case of * C and ' Cl,' had to be collected on a fine sieve. From the 

 appearance of the drawn off buttermilli, it was evident that there was a considerable 

 loss of butter-fat— and this fact had been noticed in all the previous trials save ' A ' 

 with sour cream. The subsequent analyses proved the correctness of this conclusion. 



DISCUSSION OF THE DATA AND CONCLUSIONS. 



To the butter-maker the tables here presented will require but little explanation; it 

 rnav serve a useful purpose, however, to emphasize one or two of the more important 

 facts they disclose and which we are obliged to admit are directlv against this method 

 of butter making. 



Trial. 



Table I. — The Ideal Botteu Separator. 



(The Sgallon size machine was used in all the trials.) 



Weight of 



Cream or Milk 



taken. 



Lbs. ozs. 



A — Sour cream 22 15 



B—Sweet cream 26 14^ 



C— Sweet milk 25 S 



Ci_Sweetmilk i 15 2 



D-Sour milk , 25 



