602 



would require slacking before being sown. The sulphate or muriate of potash and 

 bone are Ijest applied in spring. 



It is hojied that our farmers may make thorough trial of these sulistitutes, whieh 

 are considerably <;heaper than the average of Canada ashes, i|uality as well as price 

 being taken account of. 



Delaware Station, Bulletin No. 9, 1890 (pp. 32). 



CREA:srEEY STUDIES OF METHODS AND MAriUNERY, C. L. PENNY, 



M. A. (tiji's. 4). — The aecoiiut of the oreainery studies is prefaced by an 

 illustrated description of the butter extractor, by A. T. Xeale, with 

 which the tests described below were made. The tests with this 

 iiiacliine and with the De Laval separator were carried out at a cream- 

 ery, under the supervision of the author. 



Butter from xour and siceet cream (pp. 12-24). — Six trials are 

 reported in making sour-cream butter and four in makiujj sweet-cream 

 butter. From nearly IKM) to over 2.5(M) pounds of milk contaiiiiug from 

 3.G7 to 4.28 i>cr cent of fat. were taken for the .separator trials, which 

 occurred at <lirt'crent seasons of the year. In all cases the cream was 

 separated from the milk by a De Laval sepaiator. In six cases the 

 cream was rii»ened for from 72 to 1»2 hours at alMuit 50^ F. and then 

 churned. In the other four cases it was churned immediately after 

 beinj^ sejiarated. To diminish tin' loss of butter by this method the 

 sujLigestion of J. A. Myers of the West Virj^inia Station, to "run the 

 buttermilk throujjh the separator and churn the cream thus obtained," 

 was followed. Tlie butter fntin this "st'condarv cream" was of itonr 

 (jiiality. 



Tiie results are tabulated for separate trials, iucludinjj analyses (»f 

 the butter. The ]M'rcentajje of fat in the whole milk recovered in 

 the butter ran j;ed from 00.24 to 00.4 and averajjed 03.34 per cent witli 

 the sour cream process, and ran;:ed from SG.66 to O0.or» and averaged 

 88.41 per cent with the sweet-cream process. The buttermilk from the 

 sour cream averaged 0.48 i>er cent of fat, and that from the sweet cream 

 contained from 1.61 to 2. CO, averaging 2.22 per cent of fat; that is 

 to say, with the sour cream process on an average l."» per cent of the 

 fat in the total whole milk waslost in the buttermilk, and in the sweet- 

 cream process from (i.OS to 0.S5 i)er cent. 



It will appear from the sliowings of the two jirocesses, as would be expected, that 

 they «litl'er essentially in the yield of the churn; tlie ditference in the work of the 

 separator is within the limits of its tiuctations. The elHciency of the sour-cream 

 process is 4.03 per cent higher than that of the sweet-cream jirocess; but the but- 

 termilk in the latter ca.se contains ri.37 per cent more butter-fat than in the former. 

 • * • A comparison of butter made by the two jirocesses will show that the amouutd 

 of water and curd are both a little greater in the sour cream than in the sweet-cream 

 butter, and the acidity twice as great in the f<)nner as in the latter. The mechanical 

 condition of sweet-cream butter is less favorable. It lacks the firmness, the 

 "stand-up" quality of the other, and it is considered by creamery men not to stand 

 shipment, handling, or warm weather so well. Its taste is peculiar to tho§e unac- 

 custiMiied to it, but to some ])eo]de it is preferable. In a Avord, however, sweet- 

 croam butter is less profitable to make and harder to sell than the sour-cream butter. 



