1890.] 



PUBLIC DOCUMENT — No. 33. 



85 



churned for one hour at a temperature of 64 degrees F., 

 and washed twice with clear water. It is worked once, at 

 which time it is salted at the rate of one ounce of salt per 

 pound. The product of this creamery is about 4,200 pounds 

 per week; 6.13 spaces of cream are considered to make a 

 pound of butter. 



Creamery B. 



This creamery receives 200 gallons of cream per day, 

 from 64 farms. This is set in one vat for twenty-four hours, 

 at a temperature of 60 degrees F. It is then churned for 

 one hour at 65 degrees F., and w'ashed twice in the churn 

 with clear water. It is worked twice, 1^ ounces of salt per 

 pound being added when first w'orked. This creamery pro- 

 duces 1,850 pounds of butter per w^eek. A little less than 

 six spaces are considered to make a pound of butter. 



Butter samples from creameries A and B show the fol- 

 lowing results of analysis : — 



Creamery A. 



