1890.] 



PUBLIC DOCUMENT — No. 33. 



85 



churned for one hour at a temperature of 64 degrees F., 

 and washed twice with clear water. It is w^orked once, at 

 which time it is salted at the rate of one ounce of salt per 

 pound. The product of this creamery is about 4,200 pounds 

 per week ; 6.13 spaces of cream are considered to make a 

 pound of butter. 



Creamery B. 



This creamery receives 200 gallons of cream per day, 

 from 64 farms. This is set in one vat for twenty-four hours, 

 at a temperature of 60 degrees F. It is then churned for 

 one hour at 65 degrees F., and washed twice in the churn 

 with clear water. It is worked twice, 1^ ounces of salt per 

 pound l)eing added when first worked. This creamery pro- 

 duces 1,850 pounds of butter per week. A little less than 

 six spaces are considered to make a pound of butter. 



Butter samples from creameries A and B show the fol- 

 lowing results of analysis : — 



Creamery A. 



