346 QUARTERLY JOURNAL. 



It is a common opinion in Lancashire that considerably more' 

 butter is obtained by adding hot water to the churn than by using 

 cold water. We had invariably found that the addition of a small 

 quantity of cold water, especially in summer, greatly facilitated 

 the separation of the butter, and rendered it more easily washed. 

 But a dairyman informed us that the same quantity of cream, 

 which will yield 14 lbs. of butter with cold water, will afford 15 

 lbs., or even 15 i lbs., with an equal addition of hot water. This 

 formed the subject of 



Series 8. 



On the 15th of JYov ember, 1807, we took, from the mixed milli 

 of four cows, two portions of six English pints each, and set then 

 aside in a milkhouse, the temperature of which ranged from 59' 

 to 52°. On the \lth JYovember, the cream was removed fron 

 each by the siphon, and churned at the same, in circumstance 

 as nearly equal as possible, except in the addition of water. Th 

 temperature of the cream, at the commencement of the churning 

 was 55°. 



No. 1. To this portion an ounce and a half of water, at terr 

 perature 45°, was added. After churning for eighteen minute 

 the butter began to appear ; two ounces more of water, at 45' 

 were added, and the churning was carried on for five minutes men 

 The butter was then worked and washed. 



No. 2. To this portion of cream one ounce and a half of wate 

 at 105°, was added ; butter began to appear after churning fi 

 thirteen minutes, when two ounces more of water, at 105°, we 

 added, and the churning was continued for five minutes more, < 

 eighteen minutes in all. The temperature of the contents of tl 

 churn was 71°, This butter was very soft, and, therefore, co 

 water was added, in which it was worked and washed. 



Unfortunately, the note of the weight of the butter in tl: 

 series has been lost ; but I find it stated that the butter of No. 

 was rather more bulky, and weighed a little more than that 

 No. 1 ; that it neither was so firm nor of so rich a colour as t. 

 butter of No. 1 ; and that, on pressing it next day, some wate 

 fluid escaped from it. From this we inferred that the quality 

 the butter was deteriorated by the addition of hot water ; ai 

 that the quantity obtained by this practice, of marketable butt( 

 is not so great as is commonly alleged in Lancashire, althouj 

 the time of churning is thus somewhat abridged. 



