EXTRACTS FOREIGN AND DOMESTIC. 139 



The principal results of the experiments made, are — 



1. That the addition of some cold water during churning, facili- 

 -.;ites the process, or the separation of the butter, especially when 

 the cream is thick and the weather hot. 



2. That cr<?am alone is mare easily churned than a mixture of 

 cream and milk. 



3. That butter j)roduced from sweet cream has the finest flavor, 

 when fresh, and appears to keep the longest without acquiring ran- 

 cidity ; but that the buttermilk, so obtained, is poor, and small in 

 quantity. 



4. That scalding of the cream, according to the Devonshire me- 

 thod, yields the largest quantity of butter ; which if intended for 

 immediate use, is agreeable to the palate and readily saleable ; but 

 if intended to be salted^ is most liable to acquire, by keeping, a 

 rancid flavor. The process of scalding is troublesome ; and the 

 milk, after the removal of the cream is poor, and often would be 

 unsaleable from the taste it has acquired from the heating. 



5. That churning the milk and cream together, after they have 

 become slightly acid, seems to be the most economical process 

 on the whole ; because it yields a large quantity of excellent butter, 

 and the buttermilk is of a good quality — a point of some im- 

 portance when buttermilk is largely used as an article of diet, as 

 it is in Lancashire. 



6. That the keeping of butter in a sound state appears to depend 

 on its being obtained as free from uncombined albumen, or caseine, 

 and water, as it can be, by means of washing and working the 

 butter when taken from the churn. 



[From Ike Journal of Agriculture.] 



ON THE WASTE PIECES OF LAND IN CULTIVATED FIELDS. 



BY MR. PETER MACKENZIE, STIRLING. 



When a piece of ground is enclosed for a garden, it is with the 



intention that every square foot of it should be put to some useful 



purpose ; for from the centre of the ground to the bottom of the 



wall vegetation will thrive ; and persons accustomed to cultivate 



,j every part of the ground of which they have charge, often won- 



! der, as they pass along the highways and byways of their neigh- 



I horhood, why so much land is allowed to remain undisturbed, in 



I what is considered well cultivated fields. The ground I mean is 



that which is sometimes called the borders of the field. I have 



often inquired for a reason why it is not brought into cultivation 



as well as the rest of the land, and have never received anything 



