I i- X T R A C T S — F OREIGN AND DOMESTIC. 343 



casions ; but we never could obtain the smallest quantity of but- 

 iterfrom the milk of No. 5 — so completely docs the scahling pro- 

 cess separate the butyraceous matter from the milk. The butter 

 of No. 5, when well worked and washed, weighed 1998 grains. 

 It had a rich yellow color, tasted agreeably, and was quite free 

 from the peculiar scalded flavor of the milk. 



Series 3. 



This scries, a repetition of the preceding experiments, on the 

 milk of four other cows, was commenced on Thursday the 2oth 

 of June.) 1807, or a month after the last series. As before, the 

 whole milk was mixed, strained, and divided into five equal por- 

 tions, of six pints each, which were ti'cated as the last. 



No. ]. Sioeet cream churned alone. — On the 26th, or in Iwenty- 

 ifour hours after the milking, the milk of No. 1 was drawn off by 

 :he siphon. The temperature of this portion, at the commence- 

 nent, was 62°; and when the churning was finished, had only 

 ittained to 6f)°. The churning required forty-five minutes. Wa- 

 er had been added as before, and the butter was obtained in grains 

 ike peas. When well worked and washed, it weighed 1147 

 grains. Its color was good and its flavor excellent. 



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

 Inilk and cream churned together afforded no butter. 

 ' No. 3. Sour cream churned alone. — On the 29th of June, the 

 ;ream, which had become sour, was separated by the siphon and 

 ;hurned. The temperature at the commencement, was 58° — at 

 he end, it was 65°, The butter was fully formed in forty min- 

 ites, and united into one mass. Well worked and washed, it 

 veighed 1247 grains. Its taste was good as was its color. 



No. 4. Sour milk and its cream churned together. — At the same 

 ime, the sour milk and cream were churned, with the same pre- 

 •autions as before. The churning occupied two hours; when the 

 emperature had risen from 58° to 68°, or nearly 69°. When 

 yorked and washed, the butter weighed 1447 grains. The qua- 

 jities equalled that of No. 3. 



] No. 5. Clouted cream churned alone. — The cream of this por- 

 jion was scalded on Friday, the 26th June, by being heated to 

 .60°, which temperature it attained in one hour, the usual time 

 icquired for this operation. On Saturday, the 21th, it was churn- 

 d in forty-five minutes ; during which process the temperature 

 f the cream rose from 58° to 64°. When well washed and 

 worked, it weighed 1591 grains. The butter in the mouth had a 

 ranular feel, which we attributed to the heat rising, by accident, 

 DO high ; by which an unusual portion of caseine appeared to be 

 5parated with the cream. The butter had, however, no peculiar 

 avor from the process ; although the milk would have been un- 

 ileable, from a strong taste of scalding. 



