126 BOARD OF AGRICULTURE. 



have got a supply of June butter, of September butter," 

 made when the animal economy was in the best condition for 

 the production of cream, at a time when the cow was not 

 pinched by cold nor enervated by heat, but was in a sound, 

 strong, healthy condition. 



I think we can hardly expect, Mr. President, to make 

 good butter, moreover, from cream that has been frozen. 

 Mr. Ellsworth stated a very remarkable fact with regard to 

 his preparation of cream for butter, when he said that he 

 scalded it, heating it, as I understand it, to the temperature 

 of one hundred and twenty degrees. I hardly understand 

 that, unless it facilitates the rising of the cream. It may be 

 that the heat drives the cream rapidly from the milk. That 

 may be the object of the process, and that gives him what he 

 so properly calls " sweet skim-milk." But I am perfectly 

 sure that milk should not be exposed to intense cold if you 

 expect to get cream from it, nor should it be exposed to long- 

 continued summer heat, which to a certain extent decomposes 

 it. I think that cream should be preserved in about a uniform 

 temperature, and we can never expect to get the globules of 

 the cream in a good, sound, healthy condition when they 

 have been exposed to long-continued heat. I do not say to 

 scalding; I say long-continued heat, say during the twelve 

 hours in which it rises ; or exposed to such intense cold that 

 it freezes. I think every dairyman will agree with me that 

 the cream globules are broken down by both these influences ; 

 first, by the frost, and secondly by the decomposition which 

 attends the application of long-continued heat. So I would 

 have the milk preserved from those influences. I think that 

 the milk from a cow fed and kept warm as I have suggested, 

 and itself kept at about the temperature of sixty degrees, 

 will almost always, at any season of the year, produce a nearly 

 uniform good quality of butter. I submit this to the gentle- 

 man who read the lecture, who has more time than I have to 

 investigate these matters, as a suggestion out of which he 

 may find some remedy for the difficulty which he has so well 

 set forth. 



So much for the condition of the animal economy, and so 

 much for the condition in which cream should be kept during 

 the time when it is to be prepared for the manufacture of 



