556 TEMPERATURE OF THE MILK OR CREAM. 



Quality of the Butter. 



Very best, rich, firm, well tasted. 

 Not sensibly superior to the former. 

 (jrood, but softer. 

 Soft and spongy. 

 Inferior in every respect. 



The results of these experiments prescribe the temperature of 50 to 55** 

 F. for the cream when put into the churn, and from 3A to 4 hours as the 

 most eligible for producing butter, both in the largest quantity and of the 

 finest quality. Something, however, appears to depend upon the quality 

 of the cream ; since the indications of the next series of experiments dif- 

 fer considerably from the above, in so far at least as regards the length 

 of time expended in churning. 



The follovv^ing experiments were made in Edinburgh, by Mr. Ballan 

 tyne, between June and August, 1825. Tlie quantity of cream he used 

 at each churning was 8 wine gallons — weighing 8 lbs. to the gallon, ex- 

 fcept hat of the fourth experiment, which weighed 4 ounces less. 



Temperature. Time in Quantity of 

 Churn- " 



No. Of the When but- ing. per gallon. Quality of the butter, 



cream, ter came. Hours. lbs. oz. 



1 56°F. 60°F, li 2 1 Inferior; white and softer than No. 2. 



2 52° 56° 2 2 0) The flavour and quality of the'se two 



3 52° 56 2 2 J butters could not be surpassed. 



4 65° 67° h 1 15 Soft, white, and milky. 



5 50° 53 J° 3 1 15 J Good— evidently injured by long churn- 



ing. 



6 53 J° 57i° U 2 0§ Most excellent. High in flavour and 



colour, and solid as wax. 



To obtain butter from cream, therefore, both finest in quality and 

 largest in quantity, these two series of experiments prescribe the follow- 

 ing temperatures of the cream, and times in the churning — 

 Temperature. Time. 



First ... 50° to 55° 



Second . . 53i° 1^ to 1| 



In the temperature both agree. It is probable that the nature of the 

 cream obtained at different seasons or in different localities may render 

 a longer time necessary in the churning on some occasions or in some 

 places than in others. It is certain that the sourer the cream, the sooner 

 generally will the butter come.* 



8°. Churning the entire milk. — It is in connection with the tempera- 

 ture at which milk and cream may respectively be best and most eco- 

 nomically churned, that the chances of obtaining a butter of good quality 

 at every season of the year appear to be greater when the whole raiilk is 

 used, than when the cream only is put into the churn. 



Cream, when the churning commences, should not be warmer than 

 65° F. — milk ought to be raised to 65° F. In winter, either of these tem- 

 peratures may be easily attained. In cold weather it is often necessary 



* In sweet cream, when the butter is long in coming, the addition of a little vinegar, brandy, 

 or whiskey, will hasten the chuniing. 



