40 BOAED OF AGRICULTURE. 



from the caseine in the pellicle, and contracts it, and makes it 

 easy to break. Salt would, undoubtedly, do the same thing, 

 and it would also check the tendency to souring. 



Mr. Flint. Is there any time that you would recommend 

 that milk should set through the season ? 



Mr. Arnold. That will depend upon the circumstances. 

 If you have it stand at a temperature of forty or fifty degrees, 

 the cream will be a long while coming up ; but if you have it 

 at a higher temperature, you will get all that is worth getting 

 in perhaps twelve hours, under some circumstances, so that 

 there is no fixed, definite rule for the time of setting. That 

 must be controlled by the circumstance of temperature, etc., 

 under which you set it. 



Mr. Ellsworth. That is my experience. I set milk this 

 season about six inches deep, under favorable circumstances 

 for making butter, in June, as near what we call good weather 

 for makiug butter as possible, and made the trial of setting 

 it thirty-six hours, and then skimmed it, and skimmed it after 

 twelve hours more. I found that I got from about three hun- 

 dred pounds of milk, the last twelve hours, two pounds of 

 butter, and the butter was of very good quality. So that I 

 hardly think there is any time that can be recommended that 

 milk should be set. It should be left to the judgment of the 

 dairyman. In certain weather, you will get it all in thirty- 

 six hours, perhaps all in twenty-four; but, with mixed milk, 

 it is more often the case that you will not get it all in eight- 

 and-forty hours. 



Mr. Arnold. And if it was Jersey milk you might get 

 it all in twelve hours. 



Dr. Sturtevant. Did I understand you as saying that 

 you made butter from the cream of the first skimming, and 

 also from the second skimming ? 



Mr. Ellsworth. I did, sir. 



Dr. Sturtevant. What was the quality of the two but- 

 ters, as compared the one with the other? 



Mr. Ellsworth. The last two pounds were very good 

 butter indeed, but not so good as the first. I have always 

 been taught and heard that the butter which we got from 

 cream, after the milk had stood thirty-six-hours, was not 

 worth making. I have made several experiments, and I find 



