EXTRACTS— FOREIGN AND DOMESTIC. 345 



well washed, squeezed between folds of blotting paper, and dried, 

 Lvas carefully weighed. Unfortunately I have been unable to re- 

 cover the details of this series of experiments j but the following 

 ire the general results- which decidedly shew that the presence of 

 he greater quantity of caseine in butter coincides with its greater 

 cndency to become rancid. The four kinds of butter afforded 

 ;aseine in the following order, commencing with that which yield- 

 id the most : — 



No. 5, butter from scalded cream. 



No. 4, " from acid milk and its cream. 



No. 3, " from acid cream. 



No. 1, " from sweet cream. 



Experiments had been made in October, 1806, which proved 

 hat overchurmng — that is, continuing the process after the full 

 eparation of the butter— was very injurious to the quality of the 

 utter, although it increased ils weight ; and these, though made 

 efore the experiments detailed above, shall now be indicated, as 



Series 7. 



The cream of six English pints of milk was separated by a si- 

 jhon, and churned in a glass vessel. The butter was formed in 

 JDOut half an hour ; but the churning was continued for half an 

 bur longer, when the butter had lost its fine, yellowish, waxy ap- 

 earance, and had become pale and soft, while very little liquid 

 ?mamed in the churn. This butter was so soft that it could not 

 e washed and worked, until it had remained some hours in cold 



^ol'c ^^ ^^^ P^^^' ^^^^* ^^^^^^ ^°^^' ^"^'' ^^^^ weighed, 

 = 2566 grams. That this was beyond the due quantity of good 

 Utter, from such a quantity of cream, was apparent, when the 

 i)mparative experiments on the same quantities of the same milk, 

 It only churned till the butter was well formed, gave the follow- 

 i§ results ; — 



No. 1, The sweet cream, overchurned, yielded = 2566 grains. 

 No. 3, The acid cream duly churned, " = 2187.5 " 

 No. 3, The acid milk and its cream, do. " =2397.5 " 

 jNo. 5, The scalded cream, do. " = 2671. " 



JThe butter of No, 1 tasted insipid, never became firm, and soon 

 rned rancid. It was found to yield a very unusual quantity of 

 Uh caserne and of watery fluid, which could only be separated bv 

 ijltmg the butter. j r j 



Similar experiments were repeatedly made, the results of which 

 sewed that overchurning is very injurious to the quality of the 

 ctter; but it adds considerably'to the weight of the article; and 

 1 appears to be frequently practised in Lancashire, especially in 

 cmufactunng/resA butter for i.nmediate sale. 



VOL. I. — NO. II. L 



