1858.] 



SEXATE— No. 4. 



165 



" 1st. Lgss. 



" 2d. By the greater absorption of oxygen, it loses its fine 

 taste and is more apt to become rancid. 



" 3d. By tlie greater quantity of caseine (cbecsy matter) 

 contained in tlie cream, tbe butter will never pos-^ess so delicato 

 a flavor, and contains far less fatty matter. This may be seen 

 on melting it, bad butter giving maro effervescence than good, 

 or than butter which is free from caseine. 



" For a strainer for the milk into the pan I use a very simple 

 contrivance, as shown in Figure II. It is pierced with holes, 

 and the centre is half an inch lower than the rim, to whicli aro 

 fixed three hooks, which hold it at pleasure to the top of the 

 pan. Over this strainer I lay a coarse linen cloth, and the milk 

 passes through the cloth and the tin strainer al^o, and this 

 arrangement serves to separate all foreign substances in the 

 milk more effectually. 



" The cloth should be kept as clean as possible. The smallest 

 degree of acidity left in it may be detected .by the smell, and 

 this will have an injurious effect on the milk and butter if 

 allowed to remain. The least admixture of old milk should 

 be strictly guarded against, both in the strainer, the pans and 

 the pails. An atom of sour milk may render acid any quantity 

 of sweet milk, just as the diastase in the distilling and brewing 



