BUTTER AND BUTTER-MILK. 377 



nearly twice that width. Four to five quarts are con- 

 tained in each bowl, the depth being four to five inches 

 at the centre. The churn I use is a small wooden one, 

 worked by hand, on what I believe to be the American 

 principle. I have forwarded to Professor Way a small 

 sample of butter for analysis ; fifteen quarts of cream 

 were taken out of the cream-jar, and churned at three 

 times in equal portions : 



The first five quarts of cream gave . . 127 ounces of butter. 

 Second five " " " " . . 125 " " " 

 Third five " " " " . . 120 " " " 



372 

 Equal to 24| ounces per quart. 



At a subsequent churning of fourteen quarts of 

 cream, 



The first seven gave 7 rolls, or . . . 175 ounces of butter. 

 Second seven gave 7 rolls 2 oz., or . . 177 " " " 



352 

 Equal to 25| ounces per quart. 



On testing the comparative yield of butter and 'of 

 butter-milk, I find seventy per cent, of butter to thirty 

 per cent, of butter-milk, thus reversing the proportions 

 given in the publications to which I have referred. An 

 analysis of my butter by Professor Way gives : 



Pure fat or oil, 82.70 



Caseine or curd, 2.45 



Water, with a little salt, 14.85 



Total, . * V' /.-'' 1- . . . . 100.00 



The only analyses of this material which I find in the 

 publications in my hand are two by Professor Way, 

 " Journal," vol. xi., p. 735, " On butter by the common 

 and by the Devonshire method ; " the result in one 

 hundred parts being: 



Raw. Scalded. 



Pure butter, 79.72 79.12 



Caseine, &c., 3.38 3.37 



Water, 16.90 17.51 



Total, 100.00 100.00 



32* 



