be 



i 



342 QUARTERLY JOURNAL. 



churning, no butter was to be seen. The churning was continued 

 for as long, (in all for three hours,) but without our obtaining a 

 particle of butter. 



No. 3. Sour cream churned alone. — On Thursday^ 28th May^ 

 the cream of No. 3, which had been separated on Tuesday, and 

 placed in a milkhouse, was now slightly acid, and was churned, 

 after half a pint of cold water had been added to it. In twelve 

 minutes butter appeared ; and in eight minutes more, it had unitedi 

 into one mass. During the churning, the temperature of the 

 cream had risen from 54° to 63°. The buttermilk was very poor,' 

 fit only for pigs. The butter, when well washed, and worked tOi 

 separate the watery part, weighed 1756.5 grain?-. The colon 

 and taste were very good.* 



No. 4. Sour milk and its cream, churned together. — On th 

 same day, 2Sth May, the milk and cream which had become aci 

 were churned together, and half a pint of cold water was adde 

 It was fully fifty seven minutes before any butter appeared ; anj 

 before the churning seemed to be completed, one hour and fift 

 minutes had elapsed. This shews that much more time is require( 

 to churn milk and cream together than to obtain the butter fron 

 cream alone. The butter was, in this instance, diffused in smal 

 grains, and, when washed and worked as long as any color wa; 

 communicated to the water, it weighed 1968 grains. Its cole, 

 was rather paler than the last, but its flavor was good.f 



No. 5. Clouted cream churned alone. — On Tuesday 26th, t 

 milk and cream of No. 5 were placed in a vessel of warm wat 

 until the temperature of the milk rose to 156°. In these expe: 

 ments on scalded cream we had the assistance of a Devonshii 

 dairymaid, to superintend this part of the process. She gener; 

 ly placed the vessel containing the milk among the embers of 

 low fire ; but we preferred water as the heating medium. S: 

 judged of the due degree of heat merely by dipping her finger i: 

 the milk, and the wrinkling of its surface ; and we found that t" 

 heat considered by her sufficient generally ranged from 135 

 156°, and was occasionally as high as 160° or 162° Fahr, T 

 milk was drawn from below the cream by a siphon ; and the lal 

 ter was placed in the milkhouse, until the following day, before 

 was churned. It was churned on Wednesday, the 27th. 

 milk of this portion was very poor, had a scalded taste, and woul 

 have been unsaleable. 



I may here state that, by churning the milk of No. 1 and 

 No. 3., we could obtain a few^ more grains of butter, on some oi 



•The buttermilk from cream alone was poor and thin, in this and in all our 

 perimenfs, whether water had been added to the churn or not. 



t The buttermilk from No, 4 — that is, from churning milk and cream togethe^ 

 when slightly acid, is a bland, agreeable fluid, containing much albumen or casein* 

 It finds a roatly market in towns, and is much used in Lancasliire as an article of dielj 

 It is, therefore, a valuable product which ought to be considered in an economi ' 

 pont of view. 



