378 BOARD OF AGRICULTURE. 



1st droi3. Top layer cream, average size of globule, G120''* 

 2d " Lowerlayercream, average size of globule, 6640'' 

 3d " Six inches below the surface, average size 



of globule, . . . . . 8260" 



Should the glolniles which occur at these different depths 

 be churned, it would be found that the different layers would 

 require a greater or less exposure to the churning action to 

 produce butter, and the butter would vary somewliat in 

 quality in each churning. This may be easily verified by 

 skimming a vessel of milk at intervals, and churning the 

 cream of each skimming by itself. 



The process of churning consists in breaking the covering 

 of the milk-globule and collecting the fat into lumps. This 

 breakage usually occurs through friction, and the ease with 

 which it occurs is determined in part by the toughness of the 

 investment, and in part by the size of the globule. 



In general, the time required for churning milk or cream 

 into butter has a close relation to the size of the globule. 



Experiment II. 

 Three Jersey cows, on similar feed, yielding same amount 

 of milk. The milk of the same milking, set on the same 

 shelf, and the cream churned as nearly as possible at the 

 same time, by stirring in a pitcher with a spoon : — 



1 Average size of 

 NAME OF COW. 



Globule. 



Time of Churn- 

 ing. 



Desdemona, 

 Gazelle, . 

 Beatrice, . 



13 minutes. 



Experiment III. 

 The milk, except when otherwise stated, was in this experi- 

 ment fresh from the cow, and cooled to 60*^ by immersing the 

 Florence flask used as a churn in cold water : — 



* Tlie sign " signifies lOOOths of an inch. To illustrate: these figures are to be 

 read l-6120th of an inch, l-6G40th of an inch, etc. 



