EXTRACTS FOREIGN A N D D O M ES T 1 C . 341 



terially in the first milk and the afterings, the proportion of caseine 

 or curd differs but little. 



The experiments shew the caseine obtained from each pint to 

 be equal to — 



Comparative quantity of butter yielded by 



No. 1. Sweet cream churned alone. 



No. 2. Sweet milk and its cream churned together. 



No. 3. Sour cream churned alone. 



No. 4. Sour milk and its cream churned together. 



No. 5. Scalded cream, or Devonshire cream, churned alone. 



On the 24:th May, 1807, the milk of four cows was drawn in 

 the same vessel, passed through a strainer, and then divided into 

 five portions of six English pints each, which were placed in simi- 

 lar basins of earthenware, in a milkhouse, the temperature of 

 which ranged from 55° to 60*^ Fahr. 



Monday, 25th. — The temperature of the air was very hot, 76°; 

 but that of the milkhouse, by constant evaporation of water, was 

 kept about 60°. 



Tuesday, 26th. — Thirty-nine hours after the milk had been 

 drawn from the cows, it was removed from below the cream of 

 No. 1 and No. 3, by a siphon ; and we immediately began to churn 

 the cream of No. 1, and the milk and cream of No. 2, in glass 

 vessels. 



No. 1. Sweet cream churned alone. — Having previously found 

 that the addition of a small quantity of cold water to thick cream 

 facilitated the separation of the butter, half-a-pint of water was 

 added to the cream, and it was found that the temperature of the 

 mixture, at the commencement of the churning was 62°. In fif- 

 teen minutes, butter appeared in grains ; the churning was contin- 

 ued for twelve minutes longer, i. e. twenty-seven minutes in all, 

 when the temperature of the whole had risen to 70°. The but- 

 ter was now collected into one mass ; but, from the warmth of 

 the weather, was very soft. It was, therefore, put into cold wa- 

 ter, and placed in the milkhouse until the morrow, when it was 

 worked and washed in the usual way, and weighed 1386 grains. 

 It was of a good color, and perfectly well flavored. 



No. 2. Sweet milk and its cream churned together. — The mix- 

 •ure of sweet milk and cream was churned at the same time ; but, 

 hough cold water was here added, after one and a half hour's 



