44 BOARD OF AGRICULTURE. 



front window and let a little of this north-west air blow upon 

 the milk, and produce those white specks every time that I 

 try it. 



Mr. Arnold. That may be. I have had those specks 

 appear under these circumstances. I have taken two pans of 

 milk from the same mess and set them side by side, and one 

 pan would have the specks in it and the other not. I was a 

 little puzzled to account for them, but, after a while, I found 

 the light which shone into the window struck one pan and 

 developed those germs and made the specks ; the develop- 

 ment was not so rapid in the other pan because it was in the 

 shade, and the specks never appeared. Then I have had them 

 appear in one cow's milk and not in another's, when the milk 

 of both cows was placed just alike, and had an equal chance 

 in every particular. 



Mr. Ellsworth. In your opinion can butter that is made 

 of cream that has these white specks in it be of the first 

 quality? 



Mr. Arnold. I do not think it can be made so well as if 

 the specks were not there ; that is, when they come from de- 

 veloped germs. I do not know that dried cream would injure 

 it, unless a portion of the dried cream stuck to the butter. 



Mr. . As I understand it, they are nothing more 



nor less than butter, — they are dried cream. 



Mr. Arnold. They are not always dried cream ; some- 

 times they are particles of curd. 



Mr. . I refer to those round specks, about as big 



as a pin-head. 



Mr. Arnold. Yes, sir, and a little larger than that. They 

 are floating curd. They may be cream, as I say, in some 

 cases, but in other cases they are floating curd. 



Mr. — . Would not rinsing the butter with clear 



water, after the buttermilk is turned off, take them out ? 



Mr. Arnold. They do not work into the butter very much. 



Question. Does rinsing butter with clear water injure the 

 quality or flavor of it ? 



Mr. Arnold. No, not at all. 



Mr. . I would like to ask whether it is not to 



be expected that if sour cream is heated, preparatory to 

 churning, the heat will act so powerfully on the outside of the 



