CUURNINtt IN THE FRENCH CHURN. 583 



different parts of England and Scotland. It is made of tin, of a barrel 

 shape, and is placed in a trough of water, heated or otherwise, to convey 

 the proper temperature to the cream. I have tried many experi- 

 ments to ascertain the proper temperature for churning cream in 

 this churn, and have found that 58° F. produces the best quality of but- 

 ter in the shortest time — the time occupied being from ten to twenty 

 minutes. At 60° it was often done in five to seven minutes, and although 

 a little soft at first, produced butter of a good colour and quality — on no 

 occasion was it ever white. I also tried 56° F. It took generally one 

 hour, was harder, but no better in quality than that of 58°. 



" With regard to the quantity of butter from a given quantity of cream, 

 I found that in July, when the cows were on good pasture, and occasion- 

 ally house-fed on clover — 



16 quarts of cream prod»uced . 12 lbs. 8 oz. 



24 do. do. do. . 16 lbs, 12 oz. 



30 do. do. do. . 20 lbs. 8 oz. 



Or, 70 quarts produced 49 lbs. 12 oz. 



When fed on cabbage — 



50 quarts of cream produced . . 32 lbs. 

 Again — 



50 quarts of cream produced . . 32 lbs. 4 oz. 

 60 do. do. do. . . 40 lbs. 



Or the whole six quarts of cream in July gave 4 lbs. of butter. 



" On churning the whole milk in this churn, 100 quarts of milk at 60° 

 produced 8 lbs. of butter of excellent quality in one hour and a half — 8 

 quarts of hot water were put into the churn according to the old system. 



" 100 quarts of milk from the same cows at 64° produced only 7 lbs. 

 of butter of a soft and inferior quality, and took two hours to churn, 16 

 quarts of hot water being put into the churn on this occasion. 



" The whole milk was sometimes churned in less than one hour, but 

 from that to one hour and a half was the general time occupied, whereas 

 three to four hours is the time occupied in churning in the common chum. 



" To ascertain whether the whole milk or the cream produced the 

 greatest quantity of butter in this churn, I took the milk of five cows 

 (Ayrshire breed) for one week in July last, amounting to 508 quarts — 

 the yield of butter was 36 lbs. 11 oz. I then took the same quantity of 

 milk from the same cows for the same period of time, and let it stand for 

 cream — the butter produced was 37 lbs. 4 oz. The food and other cir- 

 cumstances were quite the same. 



" To test the quality of my butter, I sent it last summer to a show at 

 Ayr, and obtained the second premium both for fresh and salt ; the heat 

 at which it was churned was 58°, and the time not exceeding half an 

 hour." 



On these observations of Mr. Burnett, I must in fairness remark, that 

 several other persons who have used this churn, have not reported by any 

 means so favourably of its merits. Perhaps they have not known how 

 to manage it so skilfully. 



2°. Quantity of milk and butter yielded by Ayrshire cows. 

 Mr. Alexander, of Southbar, has furnished me with the following pro- 



