WORCESTER SOCIETY. 165 



"One week's cream from my other cows, (four in number,) 

 at the temperature of the air, put into Robbins' churn. No. 4 ; 

 churned one hour and thirty-six minutes. At this time, the 

 cream had swelled so as to cover the floats ; in consequence of 

 which, a portion was poured into the Gait churn. Butter was 

 obtained in the Gait churn in one hour ; six pounds three 

 ounces. Finished in Robbins' churn, in one hour and twenty- 

 five minutes, obtaining ten pounds nine ounces: turned from 

 the Robbins churn into the Gait churn, the buttermilk, and 

 it produced three pounds five ounces of butter ; time of churn- 

 ing not noted. 



" May 30. — One week's cream of my dark red cow, at tem- 

 perature of the air, placed in the Robbins churn. Commenced 

 churning at five minutes before seven o'clock, finished at twen- 

 ty-five minutes before nine o'clock, A. M. ; product, eleven 

 pounds. 



"One week's cream from my other cows, (four in number,) 

 placed in Gait churn, at temperature of outer air. Commenced 

 churning at ten minutes past seven o'clock, finished at twenty- 

 five minutes before ten o'clock, producing twenty-five pounds 

 four ounces. Poured the buttermilk from the Robbins into the 

 Gait churn, and it produced three-fourths of a pound of butter ; 

 time not noted." 



From this statement, it appears that, with either churn, a 

 larger quantity of cream required a longer time to produce the 

 butter; it also gives an important result, unfavorable to the 

 Robbins churn, that it does not produce all the butter that it 

 should do, leaving particles of butter in the buttermilk, which 

 were gathered by the Gait churn. These experiments are not 

 to be received as furnishing conclusive results ; they are given 

 to induce others to make similar experiments, and to give the 

 facts which they shall find to the public, that the relative value 

 of each description of churn may be known. The experiment 

 would be more satisfactory, if the quantity of cream put into 

 each churn should be the same, and also in quality, and that 

 the temperature of it when put in should be the same, ascer- 

 tained by a thermometer, to guard against a mistake by error of 

 judgment. 



